"Culinary Content"

Welcome to 'Culinary Content'

2006-04-26T19:29:00.000-05:00

We are pleased to have you join us and truly hope you enjoy the culinary articles and recipes we offer on this site.

Culinary Content is composed of quality culinary article and recipe content that has been prepared and published by syndicated author Janice Faulk Duplantis. (See the list below for currently available articles.)

Janice and her husband, Joseph, maintain a website which focuses on Easy Gourmet and French/Cajun Cuisine. Please visit Bedrock Press to see all it has to offer. In addition to writing syndicated culinary articles, Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes, and Cooking 101. Subscribe Here

All material on this site is gladly made available for the general public to read and enjoy. The article and recipe content is also offered as free reprint material to webmasters and ezine publishers who wish to reprint the information on their websites or in their email newsletters. Please see "Notice to Publishers" below.

Once again we thank you for visiting us and cordially invite you to visit us often - we are continually adding new articles and recipes.

- Janice & Joseph Duplantis

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Article and Recipe Content Currently Available:

<> Nutritious, Delicious, Versatile Broccoli

<> Cooking with Zest

<> How to Prepare and Serve Compound Butters

<> How to Make Homemade Hushpuppies

<> How to Make a Cajun Roux

<> Lagniappe Recipe: Crab and Corn Bisque

<> How to Select and Prepare Shrimp

<> Mix and Mingle Appetizer Buffet

<> Preparing Food in a Slow Cooker

<> How to Make an Omelet

<> Cooking Eggs in Their Shells (a.k.a. Hard-Boiled Eggs)

<> Brown Braising of Meats and Vegetables

<> How to Roast Garlic

<> Turkey the Old Fashioned Way

<> How to Make Pumpkin Puree

<> The Scoop on Soup

<> How to Plan a Party That's Enjoyed by All

<> How to Choose the Proper Cooking Oil

<> Tips and Techniques for Cooking Rice

<> How to Select and Care for Kitchen Knives

<> The Well-Stocked Kitchen for the Blooming Gourmet Cook

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Notice to Publishers:

Culinary Content offers publishers free, re-printable culinary article and recipe content written by author Janice Faulk Duplantis and previously published on her website, Bedrock Press.

Janice has made her articles available to the public for publication at no charge in order to promote her products, newsletters and website. To use her articles, the copyright information and author’s bio at the end of the article must be included.

If you wish to publish any of Janice's articles in your email newsletter or on your website, please refer to "Culinary Content Terms of Service for Publishers."

Terms of Service for Publishers

2006-04-26T18:57:00.000-05:00

CULINARY CONTENT TERMS OF SERVICE FOR PUBLISHERS
_______ Information and Guidelines for Publishers ______

Use of Free and Re-Printable Content – Terms and Conditions

Culinary Content has been established to provide free, re-printable article content authored by Janice Faulk Duplantis for use by ezine editors and webmasters. This means that as a publisher you may re-print the article(s) that are posted in the Culinary Content database so long as you abide by following terms and conditions listed below:

<> Articles must be published "as is" (unedited). Please do not change the title or content of the article in any way. Respect the copyrights of the author by publishing the entire article as it is with no changes.

<> Articles must be published with the author's bio paragraph (resource box) and copyright information included at the end of the article. Also the URLs in the resource box should be Active/Linkable with no syntax changes.

<> Do not add any active links to any article you reprint from Culinary Content. This unethical behavior would lead someone to believe falsely that the author of the article endorses the active link when in fact there is no truth to that.

<> Including the article source credit (below) as an active link below the reprinted article is not required but would be appreciated:

Article Source: Culinary Content

<> Although it is not required, the author would appreciate being notified (whenever possible) of intent to publish. You may email the author at bedrockpress-content@yahoo.com.

<> You must never sell or charge others to view any article reprinted from Culinary Content.

<> Articles from Culinary Content must never be reprinted via any unsolicited email, spamming, or pop up ads.

<> No article from Culinary Content may be put on any web site that also contains: warez, illegal mp3 or other files, instructions on how to make bombs or steal, or expressions that promote hatred or profanity or racism or bigotry, or contains pornography or exploits children or animals or any human, or any other unlawful activities.

Copyright and Violations

Culinary Content policy prohibits the use of copyrighted material in a manner that violates the copyright owner's rights. In general, this means that publishers are required to use article content obtained from Culinary Content without change or modification.

Publishers should be aware that there is significant exposure if they are found to be in violation of copyright laws. Publishers who violate copyright law are legally liable and subject to possible fines.

Disclaimer

The articles on Culinary Content are provided for information purposes only and for redistribution as outlined in our guidelines. Culinary Content does not accept any responsibility or liability for the use or misuse of the article content or reliance by any person on the article contents.

Liability

Culinary Content does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information or product represented on this site.

The articles on our site do not dispense medical, legal or professional advice, nor do they prescribe any treatment or strategy that should be tested without the advice of a professional.

Information presented on this site is for educational or entertainment purposes only. You are responsible for your own actions should you use any information found on this site.

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Copyright ©2006 Culinary Content
All Rights Reserved Worldwide

Nutritious, Delicious, Versatile Broccoli

2006-04-24T19:05:00.000-05:00

Broccoli has grown wild in Mediterranean areas for hundreds of years. Although domestic broccoli was introduced to the United States more than 200 years ago, it was not appreciated for its culinary attributes and exceptional health benefits until the 1920s. Since then, it has become the country's most favored cruciferous vegetable (cauliflower, Brussels sprouts, and all forms of cabbage).

Broccoli is a very versatile vegetable and contains more nutrients than any other vegetable. It is one of the few vegetables available fresh year-round (being most abundant and least expensive from October through May).

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Nutritional Value and Health Benefits...

Broccoli contains a rich supply of vitamins and minerals. It is low in calories, virtually fat-free and contains large amounts of vitamin C and beta carotene which are important antioxidants.

Researchers have concluded that broccoli along with other cruciferous vegetables should be included in the diet several times a week. Consuming foods high in antioxidants can reduce the risk of some forms of cancer (significantly prostate cancer) and heart disease.

Packaged frozen broccoli differs only slightly from fresh broccoli in its nutritional makeup. While still low in sodium, frozen broccoli contains twice as much sodium. It also may have slightly less of the cancer-preventing properties.

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How to Choose Broccoli...

<> Look for compact crowns that have dark green, blue-green, or purplish-green, tightly closed buds with dark green leaves that are strong and upright (not wilted).

<> Intense colors are a good indicator of hearty nutritional content. Darker florets have a higher nutritional content than lighter florets.

<> Avoid broccoli heads that are yellow or yellowish-green. This coloring indicates that the broccoli is not fresh and has lost nutrients.

<> Broccoli stems are as edible as the florets, so do not avoid choosing broccoli with thick stalks.

<> Look carefully at the cut ends of the broccoli stalks and choose only those that are completely closed. The stalks that have open cores on the bottom tend to be older, woodier, and tougher.

<> Make sure the broccoli has no soft areas or brown spots and that the stalks are not discolored or slimy. Pass on the limp stalks and choose only sturdy, crisp, bright green stems.

<> Make sure broccoli smells clean.

<> Allow 1/2 pound per serving. A medium head of broccoli weighing approximately 2 pounds will serve 3 to 4 people.

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How to Store Broccoli...

<> Refrigeration will preserve the texture and flavor of broccoli. If not refrigerated, it will become fibrous and woody. Keeping broccoli chilled also protects the vitamin C content.

<> Do not wash fresh broccoli before storing in the refrigerator. Water on its surface will encourage spoilage and it will quickly become limp and moldy. Wash just prior to using.

<> Store fresh broccoli in a loose or perforated plastic bag for up to 4 days in the vegetable crisper of the refrigerator. (The crisper will provide the right balance of humidity and oxygen.)

<> Although old broccoli may look fine, it will develop strong undesirable flavors. Broccoli tastes best and is highest in nutritional value when storage time is brief, so plan to use within 1 to 2 days of purchase. Once cooked, any leftovers may be refrigerated for 2 to 3 days in a tightly covered container.

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Preparing and Serving Broccoli...

Wash broccoli thoroughly just prior to using. Trim away and discard the tough portion of the stem (approximately 1-inch from the bottom). How broccoli is cut prior to cooking is a matter of preference and the nature of the dish being prepared.

To Boil:

<> Choosing this method is not recommended. Boiling broccoli will yield a milder taste but will result in the loss of many nutrients.

<> To boil, bring water to a rapid boil in a non-aluminum pot or pan (aluminum appears to heighten the cooking odor). Add broccoli and cook uncovered for 5 to 6 minutes.

To Microwave:

<> Arrange 1 pound of broccoli, in wheel-spoke fashion, in a microwaveable dish with the florets pointing toward the center. Add 1/4 cup of water and cover. Cook for 6 to 10 minutes, rotating the container halfway through the cooking time.

To Make Sauce:

<> An outstanding sauce with visual appeal may be prepared with broccoli. Simply put steamed broccoli into a blender or food processor and blend with vegetable broth, a small amount of olive oil and favorite seasonings to create a delicious sauce. Serve over brown rice, baked potatoes, polenta or pasta.

To Use in Soup:

<> Broccoli is a great addition to home-made vegetable soup. Cut the stems and florets into bite-sized pieces and add during the last few minutes of cooking.

To Steam:

<> Steaming broccoli preserves the most nutrients and also keeps the florets from breaking apart. If the broccoli is fresh, it will have a delicate and pleasing sweetness without seasoning.

<> Cut 1 large head of fresh broccoli into florets and place on a steamer insert in a 4-quart saucepan. Add a small amount of water (about 1/2-inch) to pan and cover; bring water to a boil then reduce heat to low. After steaming for 1 to 2 minutes, remove cover for 10 to 15 seconds, to disperse the strong-tasting sulfurous compounds that develop while cooking. Steam for 5 to 7 minutes or until tender.

<> Ultimately let color be the doneness guide. At the just tender point, broccoli will retain its brilliant green color and actually increase in nutrient value. When the broccoli is overcooked, it turns a dark olive green color and its nutritional density will be considerably diminished.

To Stir-fry:

<> Chop broccoli into bite-size florets and stir-fry in a small amount of olive oil (about 1 teaspoon) for 2 minutes. Add a small amount of broth or water, cover pan and steam until crisp-tender. Cook for a total of 4 to 5 minutes. Finish with favorite seasonings and herbs.

<> For an Asian touch, add 1 to 2 teaspoons of sesame oil to the stir fry and sprinkle natural sesame seeds over broccoli as a garnish.

To Serve Raw:

<> Chop or dice broccoli florets and stems into a salad bowl along with crisp romaine lettuce and a variety of fresh vegetables.

<> Include broccoli florets on an appetizer tray and serve with a favorite dip.

<> Prepare a broccoli slaw by shredding the raw stems on a coarse grater or with the shredding disc of a food processor. Combine with shredded carrots and other vegetables of choice, add extra virgin olive oil, some lemon or lime juice, and season to taste.

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Broccoli Tips and Techniques...

<> Before cutting, rinse broccoli under cool running water and pat dry with paper towels. Do not allow broccoli to sit in water – doing so will cause a reduction of water soluble nutrients.

<> When preparing salads and stir-fries, cut broccoli into bite size pieces (including stems).

<> If broccoli lacks flavor, it is either not fresh or it has been grown in soil that is depleted and lacking in minerals. If need be, sprinkle with lemon juice and a touch of extra virgin olive oil to bring out the flavor.

<> Cooked broccoli should be tender enough so that the stalks may be pierced with a sharp knife, while still remaining crisp and bright.

<> Take care not to overcook broccoli – precious nutrients will be lost and the kitchen will be engulfed with the odor of rotten eggs (from the sulfur compounds released by long cooking).

<> Of the various cooking methods, steaming and microwaving broccoli preserve more of the nutrients.

<> Because broccoli florets tend to cook much faster than the stalk, either split the stalk about halfway up or cut an X in the bottom of the stalk.

<> Broccoli stalks get tougher the longer they are stored. Stalks may be peeled, but remove only a thin layer to preserve the nutrients and retain the high fiber content.

<> To steam an entire head of broccoli (rather than cutting it into smaller servings), cut through the stalk half-way up the stem. This will produce stems that cook tender in the same length of time as the florets.

<> When steaming broccoli, preserve its bright color by lifting the cover several times during cooking to release steam.

<> Serve steamed broccoli topped with cheese sauce, lemon juice and butter or just a little salt.

<> Herbs and spices that enhance the flavor of broccoli include basil, dill, garlic, lemon balm, marjoram, oregano, tarragon and thyme.

<> To spice up broccoli, saute in olive oil with garlic and red pepper flakes for 5 minutes.

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Final Note...Broccoli and Anti-Coagulants

Broccoli is a popular and versatile vegetable that is enjoyed by many. It is very nutritious and provides many health benefits when included in the diet at least twice a week - with 1 very important exception:

Broccoli is a cruciferous vegetable. Cruciferous vegetables are members of the cabbage family which includes kale and turnip greens, cabbage, cauliflower, broccoli, Brussels sprouts, and kohlrabi. These foods are high in vitamin K, which promotes blood clotting. If you are taking an anti-coagulant drug, be certain to consult your doctor before consuming any of these vegetables or supplements that are derived from them.

Copyright 2006 Janice Faulk Duplantis

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About the author:
Janice Faulk Duplantis, author and publisher, currently maintains 4 websites:
Bedrock Press at http://www.bedrockpress.com which focuses on both Easy Gourmet and French/Cajun Cuisine and offers free recipes and cooking classes,
Culinary Content at http://culinarycontent.blogspot.com which offers free culinary articles for publication,
Home-Canned Condiments at http://canningrecipes.blogspot.com which provides home-canning tips and advice as well as free gourmet condiment recipes, and
First, You Make a Roux... at http://frenchcajunrecipes.blogspot.com which is dedicated solely to the preparation of Authentic French/Cajun Cuisine.
<> In addition to writing syndicated culinary articles, Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe to Bedrock Press publications.

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Notice to Publishers:

The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

Cooking with Zest

2006-03-21T15:37:00.000-06:00

What is Zest?

The zest of a citrus fruit is the thin, brightly colored skin of the citrus peel. Under the peel is the bitter-tasting white pith and under the pith is the pulp of the fruit. Zest contains the flavorful and aromatic oils of the fruit’s skin which has intense flavor and is used to season food.

The zest of citrus fruit yields a more complex flavor than the juice and pulp of the fruit. Whether grated or cut into strips, the zest of a lemon, orange, lime, or grapefruit may be used to brighten and enhance the flavor of all kinds of dishes -- sweet and savory -- such as cakes, muffins, salad dressings, vegetable and rice dishes, marinades and sauces.

In sweet dishes, zest may be added to give floral and tangy tones to fresh berry fillings, fruit compotes, custards, and creamy frostings. Zest mellows when baked, making it an excellent addition to cakes, muffins and cookies. In savory dishes, a sprinkle of grated zest can brighten soups and stews, perk up a salad, and add zip to stir-fried dishes and sauteed vegetable.

Health Benefits Related to Consuming Citrus Peel or Zest

<> Citrus peel provides protection against a variety of cancers...

Citrus peel provides cancer-protecting activity against a variety of cancers. Lemon, orange, and grapefruit peel are loaded with d-limonene. d-Limonene comprises more than 90% of the oil found in citrus peel and studies have demonstrated that it not only reduces the incidence and size of tumors at several sites, but also the growth of various tumor cells.

A recent study concluded that consuming citrus peel can reduce the risk of skin cancer by 30%. When citrus peel is consumed with hot black tea (by sprinkling 1 teaspoon of zest into a cup of tea), the risk of skin cancer is reduced by more than 70%.

As little as 1 tablespoon of citrus peel per week is enough to make a significant difference in protecting against skin cancer. This may easily be accomplished by adding zest to beverages, soups, salads, salsas or sprinkled over chicken or fish dishes.

<> Citrus peel lowers incidence rate of cardiovascular diseases...

It has been shown that people living in the Mediterranean, where large amounts of citrus fruits are consumed, have the lowest incidence rates for cardiovascular diseases and most tumors associated with diet. A common beverage of the region is Mediterranean-style lemonade which is prepared by simply adding grated lemon zest into a glass of lemonade. In addition to adding the health benefits of d-limonene, the citrus peel adds a burst of extra lemon flavor.

<> Portions of citrus fruit differ in health boosting substances...

The two main differences between the health boosting content of citrus peel and the content of citrus juice with pulp are that:
(1) the peel contains a higher concentration of ascorbic acid (vitamin C), and
2) the peel also contains higher concentrations of d-limonene.

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How to Zest Citrus Fruit
There are several ways to remove the outer layer of citrus.

<> Using a Box Grater

One way of zesting is to grate the citrus peel with a standard box grater or flat grater. This method is probably the quickest way to zest, but is also the most wasteful. It is a less desirable method, too, because the grating motion will cause a large amount of juice to be forced out of the zest, thereby lessening the zest's aromatic taste.

1. When using a box grater to zest, hold the citrus firmly in one hand and grate the zest off as you would grate cheese, using the side with the largest holes.

2. Grate the peel off the fruit over a bowl or a piece of waxed paper to catch it.

3. To avoid losing much of your zest in the box grater, first cover the fine grate side with a piece of plastic wrap, then grate.

4. Use a dry pastry brush or fingertips to remove any zest that clings to the grater.

5. When grating the zest, be sure to grate only the colored part of the peel; avoid grating into the bitter white pith underneath.

<> Using a Paring Knife or Vegetable Peeler

You may also use a paring knife or vegetable peeler to remove strips of peel.

1. Remove the peel from fruit with a knife or vegetable peeler. When using a vegetable peeler, do not press hard into the fruit to avoid removing any pith with the peel.

2. Scrape away any pith that might have been removed with the peel.

3. Slice peel into thin strips and/or chop into small pieces.

<> Using a Zester or Stripper

Zester - Traditional zesters are small handheld tools with a metal end that has 4 or 5 small, sharp edged holes in it, perfectly angled to work the proper depth of a citrus peel.

Stripper – A citrus stripper has a notched, stainless steel edge. It cuts 1/4-inch-wide strips of peel.

1. Press firmly and draw the zester or stripper down along the skin of the fruit.

2. Use short strokes for small pieces or draw it all around the fruit to make long strands.

<> Using a Microplane

The microplane zester shreds tiny, uniform pieces of peel faster and with less pressure than a regular grater or citrus zester. It may also be used for grating nutmeg and garlic, as well as creating fine shreds of chocolate or ginger. The microplane may be used to grate zest by either of the following techniques:

(1) Turn the microplane upside down so the teeth face down with the fruit underneath. Holding the fruit still, move the microplane back and forth so it shaves the peel. The shavings will collect in the trough.

(2) Hold the microplane over a piece of waxed paper with the fruit on top, grater side up beneath it, and let the peels fall below.

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Approximate Zest Yield Per Fruit... (Not all citrus is created equal.)

Lemon - One average lemon will yield approximately 1 tablespoon of zest. Lemons are the most popular citrus fruit used for zesting.

Orange - One large orange will yield approximately 2 tablespoons of zest. The zest from tangerines and blood oranges offers exquisitely flowery aromas.

Lime - The yield of a lime is hard to predict because the thickness of the skin varies considerably. Key limes, because of their thin skins, do not zest well -- use a regular lime, instead. Lime zest loses some of its ‘zestfulness’ when cooked.

Grapefruit - One grapefruit may yield 2 to 4 tablespoons of zest depending on size. Grapefruit yields a wonderfully complex and flavorful zest.

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Zesting Tips

<> Look for firm fruit with skin that is clear of soft spots. A vividly colored peel usually (but not always) indicates a flavorful zest.

<> The more fragrant a fruit - the more flavorful the zest. When selecting fruit, scratch the peel to release some of the volatile oils in the skin. It should yield a wonderful bouquet. Avoid any fruit that has dull aroma.

<> The most desirable fruit for zesting is one that is thick skinned and pebbly-textured (not smooth).

<> Always wash and dry citrus fruit carefully before zesting.

<> If the zester skims the fruit without grabbing the skin, it has probably been coated with wax. (Citrus is often coated with an edible wax to maintain freshness.) To remove the wax, scrub the citrus briefly under warm water.

<> The volatile oils are strongest immediately after zesting; always zest just prior to use if possible.

<> It is much easier to zest a whole fruit than one that has been cut. If using both the zest and juice of a fruit in a recipe, zest before juicing.

<> Zest any citrus fruit that you are using in a recipe -- even if you will not be using the zest right away. The zest may be frozen for up to 6 months for later use.

<> Consider adding a bit of zest when preparing any recipe that calls for citrus juice only. The zest’s visual and textural presence will enhance the dish.

Add a little zest to your cooking...

Good quality citrus zesters, strippers and microplanes are valuable kitchen tools and certainly worth the price of purchase -- usually costing around ten dollars each. They may be found in local kitchenware stores or can be ordered from numerous online sources.

Now that you have a clear understanding of what zest is, how to harvest it, and how to season foods with this fabulous flavoring, begin experimenting with freshly prepared zest to discover your own uses and preferences for this amazingly versatile seasoning.

Copyright ©2006 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains 4 websites: Bedrock Press at http://www.bedrockpress.com which focuses on both Easy Gourmet and French/Cajun Cuisine and offers free recipes and cooking classes, Culinary Content at http://culinarycontent.blogspot.com which offers free culinary articles for publication, Home-Canned Condiments at http://canningrecipes.blogspot.com which provides home-canning tips and advice as well as free gourmet condiment recipes, and First, You Make a Roux... at http://frenchcajunrecipes.blogspot.com which is dedicated solely to the preparation of Authentic French/Cajun Cuisine.
<> In addition to writing syndicated culinary articles, Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

======================================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

How to Prepare and Serve Compound Butters

2006-02-20T12:44:00.000-06:00

Compound butter is butter that has been flavored by blending softened butter together with various ingredients such as herbs, shallots, garlic, cheese, wine, grated citrus zest, spices or other flavorings. The French term for compound butter is beurre compose.

Savory compound butters are used to season sauces and soups, as a spread on appetizers and sandwiches, or as a topping to heighten the flavor of grilled steaks, broiled seafood, fish dishes, couscous, cooked rice, steamed vegetables and pasta. Sweet compound butters are generally served as a condiment spread on warm toast, biscuits, buns, muffins, waffles, or slices of cake.

Compound butters are easy to make and their bright flavors add sophistication to holiday dinners and special brunches as well as everyday meals. Many flavored butters may be made ahead and frozen. They also make excellent gifts.

How to Make a Compound Butter Log

Butter logs are an attractive addition to any meal and are easy to make and store. They may be made by hand, with a blender, or by using a food processor. The following technique is for making a flavored butter log by hand:

1. Begin with unsalted butter that has been softened to room temperature.

2. Combine the recipe ingredients and softened butter together until they are completely blended.

3. Spread butter mixture into a long strip down the center of a sheet of waxed paper, stopping about 3-inches from the edge on each side.

4. Fold the paper over so that the butter is in the center and gently push in and under to shape a smooth log with the butter.

5. Smooth the butter into a log.

6. Once the wrapped butter is shaped into a cylinder with a diameter approximately the size of a silver dollar, roll the log up in the waxed paper.

7. Seal the butter roll by twisting the ends of the waxed paper in opposite directions.

8. Chill for a minimum of 1 hour. Once chilled, the butter can be sliced into attractive disks.

Note: Flavored butter may be store under refrigeration for up to 5 days. If using at a later date, wrap the waxed paper covered butter log in foil before storing in the freezer. Butter will retain its fresh flavor for up to 6 months when stored in the freezer.

Tips and Techniques for Preparing Compound Butter

<> Use only unsalted butter and add salt. By using unsalted butter you control the flavor. Kosher salt, or even coarser sea salt, adds brighter flavor.

<> Always allow butter to come to room temperature before combining with the other ingredients. To speed up this process, cut it into tablespoon size slices and place on a plate or in a bowl to soften.

<> Butter is softened properly if it gives slightly when pressed but does not crack or separate. You can also determine softness by bending a stick of butter - it should give slightly without cracking.

<> When selecting herbs, make sure they are fresh. Wash and dry them thoroughly.

<> The herbs or other aromatics that you plan to use should be very finely chopped.

<> To make large quantities, use a food processor, but do not process too long. Over-processed butter and herbs will turn a uniform color, usually green, and not be as visually appealing as slices of butter with flecks of color.

<> Generally recipes will call for 1/4 to 1/3 cup of chopped herbs, dried fruits or spices to 1/2 to 1 cup (1 to 2 sticks) of butter.

<> Do not be afraid to add liquid, such as port, honey, wine or fresh citrus juice. A cup of butter can handle about 1/4 cup of liquid and still maintain its firmness when chilled.

<> Compound butters are better if the flavors are allowed time to develop before serving. After adding herbs and/or flavorings, allow the butter to stand for 2 hours at room temperature to blend the flavors and refrigerate for at least 1 day before serving.

<> Always allow chilled compound butter to come to room temperature before serving.

<> Prepared butter will keep for up to five days in the refrigerator and up to six months in the freezer.

<> To make frozen compound butters easier to use, cut the logs into smaller lengths before freezing. That way, only the amount needed can be defrosted. Use a sharp knife dipped in hot water for cutting frozen butter.

<> Cut butter logs into 1/4- to 1/2-inch slices. In addition to shaping compound butter into logs, it may be piped into flowers or stars using a pastry bag. Pipe onto waxed paper and refrigerate until firm.

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Recipes for Preparing Savory and Sweet Compound Butters =================================================

<> Savory Compound Butters <>

Prepare any of the following savory butters by combining ingredients with 1/2 cup (1 stick) of unsalted butter softened to room temperature.

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Anchovy Butter
Ingredients:
1 garlic cloves, minced
1/8 tsp. salt
2 tsp. drained capers, rinsed and minced
2 flat anchovy fillets, minced and mashed to a paste
2 tsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
<> Serving Suggestions:
Veal, seafood, lamb chops, grilled chicken
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Lemon Butter
Ingredients:
2 T. finely chopped fresh flat-leaf parsley
1 T. fresh lemon juice
1/2 tsp. finely grated lemon peel
1 tsp. cracked black pepper
1/2 tsp. salt
<> Serving Suggestions:
Any fish or seafood, hot grilled or steamed vegetables (especially asparagus)
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Parsley Herb Butter
Ingredients:
1 T. chopped fresh parsley
1 T. chopped green onion
1/4 tsp. dried marjoram leaves
1/8 tsp. dried thyme leaves
1/4 tsp. garlic powder
<> Serving Suggestions:
Crackers, warm breads, hot cooked pasta, hot steamed or grilled vegetables
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Peppered Chive Butter
Ingredients:
2 tsp. chopped fresh chives
1/2 tsp. grated lemon peel
6 drops hot pepper sauce
<> Serving Suggestions:
Fish, seafood, hot cooked vegetables
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Roquefort Butter
Ingredients:
6 T. crumbled Roquefort cheese
1/2 tsp. Worcestershire sauce
1/8 tsp. ground black pepper
<> Serving Suggestions:
Beef tenderloin, grilled steak, grilled chicken breast, steamed vegetables
<> Recipe Variation:
Add 2 T. finely chopped walnuts; serve as a spread on assorted crackers or rye bread.

<> Sweet Compound Butters <>

To prepare any of the following sweet butters, combine ingredients with 1/2 cup (1 stick) of softened unsalted butter.

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Almond-Peach Butter
Ingredients:
2 T. peach preserves
1 T. almond flavored liqueur or 1/4 tsp. almond extract
<> Serving Suggestions:
Toast, biscuits, pastries, quick breads
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Fruit Preserve Butter
Ingredients:
1/3 c. powdered sugar
1 T. fruit preserves of choice (strawberry, blackberry, pineapple, etc.)
<> Serving Suggestions:
Toast, biscuits, pancakes, waffles, French toast, croissants, quick breads
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Honey-Pecan Butter
Ingredients:
1/4 c. honey
2 T. finely chopped pecans
1/8 tsp. ground nutmeg
<> Serving Suggestions:
Toast, biscuits, pancakes, waffles, French toast, quick breads
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Maple Butter
Ingredients:
2 T. pure maple syrup
<> Serving Suggestions:
Toast, biscuits, waffles, French toast
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Orange Cinnamon Butter
Ingredients:
1 T. firmly packed brown sugar
1 tsp. grated orange peel
1/4 tsp. ground cinnamon
<> Serving Suggestions:
Toast, biscuits, pancakes, waffles, French toast, quick breads

================================================

Add some pizzazz...

Now that you have a clear understanding of how to prepare and serve compound butters, you will find that there are endless combinations of ingredients that may be used to prepare an endless variety of butters.

Experiment and have fun using your own combination of flavorings. It is unlikely that you will go wrong working with flavors that you especially like.

Compound butters are quick and easy to prepare and it's wonderful to have a selection of both savory and sweet butters stashed in the freezer to add pizzazz to your meals and impress your family and guests.

Copyright ©2006 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

======================================================
Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

How to Make Homemade Hushpuppies

2006-02-11T16:04:00.000-06:00

Hushpuppies are small golden nuggets of deep-fried cornbread that are traditionally served at fish fries and barbecues.

Hushpuppies are said to have originated in the South during the Civil War era and are still quite popular throughout the southern United States.

Seasonings may vary slightly in hushpuppy recipes, but hushpuppies are basically a seasoned cornmeal batter that is dropped by the spoonfull into hot oil to cook.

Hushpuppies are very easy to prepare. By adhering to the following recipe and recipe notes, anyone can serve a tasty batch of homemade hushpuppies at their next fish fry or barbecue.

<><> Basic Recipe for Preparing Hushpuppies <><>

2-1/4 c. self-rising white cornmeal mix
1/2 c. chopped green bell pepper
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. ground cayenne pepper
1/2 tsp. ground black pepper
1 c. buttermilk
2 lg. eggs

Peanut or vegetable oil for frying Combine cornmeal mix, bell pepper, onion, salt, cayenne pepper and black pepper in a large mixing bowl; make a well in center of mixture. In a separate bowl, whisk together buttermilk and eggs then slowly add to dry ingredients, stirring just enough to moisten. Let mixture stand 30 minutes. Meanwhile, pour oil to a depth of 2 inches into a Dutch oven or deep cast iron pot; heat oil to 375F (190C). Drop batter by rounded tablespoonfuls into hot oil. Fry, in small batches, 2 minutes on each side or until golden. Drain on wire racks over paper towels; serve hot. Yields approximately 2 dozen.

<><> Recipe Notes <><>

1. When preparing the batter, stir only 8 or so times around the bowl - just until the dry ingredients are barely combined with the liquid ingredients. (Over-mixing causes a tough texture.)

2. Use a pot that is at least 6-inches deep and fits the largest element on the stovetop. Either a deep cast iron pot or a 6-quart Dutch oven is a good choice for frying hushpuppies.

3. Place a clean ruler in the pot to determine the 2-inch depth of oil. The batter needs to be submerged in the oil, so do not under-fill pot.

4. Oil temperature should be maintained at 375F (190C). If the temperature is too low, the hushpuppies absorb oil and if it’s too high, the outside will burn before the inside is done. The temperature dial on the stovetop will need to be adjusted slightly throughout frying to maintain the ideal cooking temperature. Monitor the oil temperature with a candy/deep-fat fry thermometer that may be purchased inexpensively at most grocery stores.

5. Use 2 'soup-size' spoons or a 1 tablespoon-measure ice cream scoop, covered with vegetable cooking spray, to gently drop the batter into the oil. Caution: Be careful not to splash the hot oil.

6. Hushpuppies will often flip themselves over when done on the underside. Use a frying utensil or slotted spoon to turn the rest. Hushpuppies are done when the rough bumps or high spots are a golden brown.

7. Fry hushpuppy batter in small batches. Large batches will reduce the oil temperature and alter the quality of the finished hushpuppies. Keep fried hushpuppies warm in an oven at 225F (107C) for up to 15 minutes while frying additional batches.

8. Cooking oil (especially peanut oil) may be used moe than once for frying if stored properly. After hushpuppies are cooked, let oil cool thoroughly. Remove cooked particles by straining oil through a fine wire-mesh strainer lined with a coffee filter. Use a funnel to pour the filtered oil into an empty cooking oil bottle or disposable plastic container with a lid. Label, date and store under refrigeration for up to 1 month.

Recipes and Technique...

There are many, many excellent recipes available for homemade hushpuppies. Some people prefer a spicier version by adding a seeded, diced jalapeno to the batter and some prefer to use beer rather than buttermilk to prepare the batter – simply a matter of personal taste. Just follow the above cooking techniques and enjoy experimenting with various ingredients. Unless burned or undercooked, it is really difficult to make a bad batch of hushpuppies.

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

======================================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

How to Make a Cajun Roux

2006-02-11T14:41:00.000-06:00

The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity.

The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced rue). Good roux is neither undercooked nor overcooked. Undercooking will yield a less full-bodied flavor and overcooking to the point of being burned will yield a bitter taste.

The French roux is usually a blend of equal parts flour and butter cooked slowly until bubbly and well blended, but not browned. The typical Cajun roux is a blend of equal parts of flour and fat, cooked together in a heavy pot over high heat until a medium brown color is reached. Roux must be stirred constantly to prevent burning. Some people prefer a roux made with approximately one-fourth cup more oil than flour.

Most often, when Cajun roux is called for, finely chopped onion and bell pepper is added to the browned roux to arrest the cooking temperature and prevent the roux from scorching. This step begins the cooking of the desired dish, such as a gumbo or sauce piquant.

Ingredients:

1 cup vegetable oil
1 cup all-purpose flour

Preparation:

Heat vegetable oil in a heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add flour all at once; stir or whisk quickly to combine flour and oil. If necessary, use the back of a wooden spoon to smooth out any lumps of flour. Stir or whisk constantly, until roux reaches desired color (between a peanut butter and mahogany color) and has a nut-like aroma. Recipe yields a scant 1-1/2 cups of roux.

Recipe Notes:

(1) If small black or brown specks appear while preparing roux, it has burned and should be discarded. A burned roux will give a bitter or scorched flavor.

(2) Roux may be prepared ahead - cover, refrigerate and use within 1 week.

(3) To prepare extra roux for later use, batches may be prepared by increasing oil and flour in
equal amounts.

(4) Freezes beautifully. (Freeze in 1-cup portions for up to 6 months.)

(5) Caution: Be extremely careful when stirring and handling roux during preparation. With a temperature exceeding 500F, roux splashed on the skin will stick and cause a severe burn.

Preparing an authentic Cajun roux is not difficult once you know how. If you follow the above recipe exactly, you will be able to successfully prepare a roux to equal that of any well-experienced Cajun chef.

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com/ to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

Lagniappe Recipe: Crab and Corn Bisque

2006-02-11T14:32:00.000-06:00

This is most likely the best gourmet crab and corn bisque you will ever serve. It's rich, it's delicious and it's unbelievably easy to prepare.

Ingredients:
1 pt. lump crabmeat
1/2 c. (1 stick) butter (do not substitute margarine)
1-1/2 c. finely chopped sweet onion
4 T. all-purpose flour
6 c. fresh corn kernels (see 'Recipe Note 1' below)
2 tsp. salt
1 tsp. coarsely ground black pepper
1-1/2 qt. heavy cream
3/4 c. thinly sliced green onions, white and green portions
3-4 additional green onions, thinly sliced for garnish

Preparation:
Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook over low heat for 20 minutes, stirring occasionally -- do not boil (see 'Recipe Note 2' below). Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully.

Recipe Notes:
(1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe.
(2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating.

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com/ to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

How to Select and Prepare Shrimp

2006-02-11T14:06:00.000-06:00

Among the many varieties of seafood, shrimp ranks as one of America's most favorite. Even people who dislike fish seem to enjoy shrimp and there is an endless number of ways in which shrimp may be prepared. The dense white meat of shrimp has a fresh, mild flavor that combines well with many ingredients. Shrimp is great for dieters as they are very low in fat and calories; however, they contain a greater level of cholesterol than most seafood so that must be taken into consideration if anyone has been advised by their physician to limit their cholesterol intake.

Of the numerous species of shrimp sold worldwide, saltwater shrimp are generally designated as 'cold water' or 'warm water' species. Cold water shrimp are caught in the North Atlantic and northern Pacific waters while warm water shrimp are caught in tropical waters. The majority of warm water shrimp available in the United States are harvested from the waters of the Gulf of Mexico and the South Atlantic. These shrimp are generally classified by the color of the shells (i.e., pink, brown and white shrimp). The differences in appearance and flavor are difficult to distinguish but it is thought that the Gulf white shrimp (although the most expensive) are the most desirable.

Shrimp come in a wide range of sizes; naturally, the larger the shrimp, the higher the price. Size classifications range from Tiny (150 to 180 shrimp per pound) to Colossal (10 shrimp or less per pound). Although larger shrimp may cost more per pound and be easier to prepare (because you will have less of them), they don't necessarily taste any better than the smaller ones.

BUYING AND STORING SHRIMP

Shrimp are not inexpensive, so you will want to be certain that the shrimp you buy are the best quality. Follow the guidelines below when purchasing and storing shrimp:

<> When buying shrimp...

Purchase frozen shrimp with their shells on if possible. Most all shrimp are frozen as soon as they are processed, and the longer they stay frozen, the fresher they will be.

Look for shrimp with firm white meat and a full shell. Avoid frozen shrimp that has already been peeled and deveined, as the shrimp will be less protected against freezer burn without its shell.

Do not buy shrimp with black pots or rings (unless it is black tiger shrimp) as this indicates the meat is starting to break down. Also avoid pink meat.

Make sure the shell is not yellow - this indicates that the shrimp has been bleached.

Avoid shrimp that smells of anything other than salt water. It should have a clean smell with no trace of ammonia or bleach.

Be cautious of labels such as 'large' or 'jumbo' as there are no firm guidelines for such terms. For each shrimp variety (size), the market or grocery should display the number of shrimp that make up a pound - use this as a guideline instead.

Cooked shrimp should be purchased the same day they were cooked. If cooked in the shell, shrimp should be pinkish-orange with opaque rather than translucent flesh. Avoid fresh-cooked seafood that is displayed alongside raw fish or shellfish, as bacteria can migrate from the raw meat to the cooked.

<> When storing shrimp...

Uncooked shrimp should be stored like fish and used the same day they are purchased. When buying frozen shrimp, make sure they are still solidly frozen when they reach the home freezer.
Cook raw shrimp before freezing...since 'fresh' shrimp are most often previously frozen and then thawed at the market. Cooked, shelled, and deveined shrimp may be frozen in airtight packaging. Most types of raw or cooked shrimp can be safely kept frozen for up to two months at a temperature.
Always thaw frozen shellfish in the refrigerator rather than at room temperature.

PREPARING SHRIMP

It is much easier to eat shrimp that have been shelled prior to cooking, but the shells do add flavor to the dish. Of course, shrimp may be purchased that have already been shelled, deveined and are ready to be cooked, but this makes the shrimp far more expensive. Shrimp will cost less if you buy them in the shell and learn to shell and devein them yourself. Once you know how, it's really not difficult.

<> How to shell shrimp...

To remove the shell from uncooked shrimp, use a small sharp knife to make a shallow cut down the back (outer curved side) of each shrimp. Use your fingers to pull off the shell and legs, leaving the tail portion attached to the meat.

<> How to devein shrimp...

The black "vein" that runs along the back of the shrimp is actually its digestive tract. It isn't necessary to remove the vein, but the shrimp certainly look better and some say they taste better when deveined. You can devein shrimp while leaving the shell on (the shell adds flavor and can protect the meat if you're grilling the shrimp.) To make it easier to access the vein of unshelled shrimp, cut down the back (outer curved side) of the shell with a knife or kitchen scissors. Use a small pick ('shrimp pick'), a skewer or your fingers to find the vein, and pull it out. Pull out as much of the vein as possible (working under cold running water will help free the vein.) Repeat in several other areas until the vein has been fully removed.

<> How to butterfly shrimp...

Many recipes will call for 'butterfly' shrimp. The raw shelled shrimp are split and flatten to give them a pretty appearance or aid in preparation, such as battering and frying.

First shell the shrimp leaving the tail attached. Next insert a knife or kitchen shears about 3/4 of the way into the shrimp at the head region. Cut almost all the way through the flesh, down the center of the shrimp's back and to the tail. Use your hands to open the flesh of the shrimp until it lies flat. Remove the vein with your fingers or the tip of a knife. Hold the shrimp under cold running water to rinse thoroughly.

Methods of Cooking Shrimp...

When cooking shrimp, it is important to heat them sufficiently to destroy harmful organisms, but not so long that the flesh becomes tough and looses flavor. This can happen with only seconds of overcooking. Cooking must be closely monitored and times will vary depending on size. Shrimp will undergo a characteristic change when cooked that indicates doneness. The flesh of adequately cooked shrimp will turn opaque and the color will change from a grayish-green to pink or orange.

Baked: Peeled shrimp turn out moist when baked in foil packets. To bake in foil, place the shrimp on a large square of heavy-duty foil and add lemon slices and butter (herbs and spices may also be added, if desired). Fold the foil over the shrimp and seal by crimping the edges together. Bake in an oven that has been preheated to 375F (190C) until just done (approximately 5 minutes).

Boiled: Shelled or unshelled shrimp that are cooked ahead to be served cold or used in a recipe are usually boiled. Add raw shrimp to water that has been brought to a rolling boil. For extra flavor, add a few lemon wedges and crab-boil to the water. Avoid overcooking or the shrimp will toughen and loose flavor. Medium shrimp (2 to 3 inches long) take only about 2 minutes to cook; larger shrimp take 3 to 5 minutes.

Broiled or Grilled: Shrimp, in or out of the shell, can be grilled on skewers or broiled in the oven; however, leaving the shells on will protect the delicate meat as it cooks and add flavor. A marinade or baste will keep the shrimp moist as it cooks.

Microwaved: This is a quick method for cooking shrimp. Place shrimp (preferably unshelled) around the edge of a microwave-safe casserole dish with the tails pointing toward the center. Drizzle with lemon juice and cook on high for 2 to 3 minutes. Be careful not to overcook.

Poached: This cooking method works well for shrimp in or out of the shell. Poach shrimp in a mixture of water and lemon juice or wine. Flavor the poaching liquid with herbs, if desired. To poach 2 pounds of shrimp, bring 2 quarts of liquid to a gentle simmer, add the shrimp and bring to a boil. Once the liquid boils, cook shrimp for 60 seconds, then remove immediately.

Sauteed: This method for cooking shrimp traditionally requires quite a bit of butter or oil, both for flavor and to keep the shrimp from sticking to the pan. Remove the shrimp from the pan promptly when done, or they will continue cooking (and may overcook) from the pan's heat retention.

Steamed: Steaming shrimp provides a gentle, fat-free and flavorful method of cooking. Steam unshelled shrimp in a collapsible steamer or steaming rack over boiling water. Seasonings may be added to the water in the steamer for additional flavoring. Cook just until the shell on the back of the shrimp 'lifts' away from the meat.

Stir-Fried: Stir-frying is a quick-cooking method that is well suited for preparing shrimp. Cook and remove the peeled shrimp from the wok as soon as they are done then stir-fry the remaining ingredients in the dish. Return the shrimp to the cooked ingredients in the pan to briefly reheat immediately prior to serving.

According to Bubba and Forrest Gump...

Shrimp is perhaps the most versatile shellfish on the market. The number of ingredients shrimp compliment is limitless as it adapts well to both spicy and plain recipes. Not only does shrimp make an excellent gumbo, it can also turn a plain pasta and sauce recipe into an elegant dish.

Although the ingredients may vary, there are only a few basic methods of preparing shrimp. Once you know how to select good shrimp and have a basic knowledge of how to prepare them, you will find endless ways to enjoy this delicate, succulent tasting crustacean.

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com/ to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

Mix and Mingle Appetizer Buffet

2006-02-11T13:41:00.000-06:00

Entertain your guests by serving bite-size party foods that allow them to freely mix and mingle while nibbling on easy-to-eat finger foods.

========================

Cheese and Spinach Pinwheels

12 oz. (1-1/2 c.) sour cream
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. chopped pitted ripe olives
1 (10-oz.) pkg. frozen chopped spinach, thawed, well drained
1 (8 oz.) can water chestnuts, drained, chopped
1/8 tsp. salt
1 T. finely chopped onion
1/2 tsp. finely chopped garlic
1 tsp. Louisiana hot sauce
6 (10-inch) flour tortillas

In a medium mixing bowl, combine sour cream, cheese, olives, spinach, water chestnuts, salt, onion, garlic and hot sauce; stir together until all ingredients are well combined. Spread approximately 1/2 cup of spinach mixture on each tortilla. Roll up tortillas tightly and wrap individually in plastic wrap. Refrigerate until firm (at least 2 hours). To serve, remove plastic wrap and cut each rolled tortilla into 10 slices. Yields 5 dozen pinwheels.

========================

Hot Pepper Cheese Dip served with Tortilla Chips

1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
2 c. (8 oz.) shredded Monterey Jack with Jalapeno cheese
1/4 c. chopped ripe olives
1 (2 oz.) jar diced pimiento, drained
1 T. thinly sliced green onion

In a small mixer bowl, combine cream cheese and sour cream. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in (by hand) shredded cheese, chopped olives, diced pimiento and sliced green onion. Cover and refrigerate for a minimum of 2 hours to allow flavors to develop. Serve with tortilla chips. Yields a scant 4 cups of dip.

========================

Marinated Antipasto Platter

Marinade:
1/2 c. olive or canola oil
1/2 c. white wine vinegar
2 T. country-style Dijon mustard
1 T. honey
1/8 tsp. salt
1/2 tsp. coarsely ground black pepper
1 tsp. dried basil leaves
1 tsp. dried parsley
1/4 tsp. dried oregano leaves
1 tsp. minced garlic

Antipasto:
2 c. canned whole mushrooms, drained
1 pt. cherry tomatoes
1 med. green bell pepper, cut into 1/4-inch strips
1 (5.75-oz.) can pitted ripe colossal olives, drained
1/3 lb. thinly sliced roast beef, each slice cut into
1-inch strips, rolled up and fastened with a wooden pick
2 (6-oz. each) jars marinated artichoke hearts, drained
1 (11.5-oz.) jar peperoncici (pickled peppers), drained
1/2 lb. Provolone or Mozzarella cheese, cut into 1/2-inch cubes
1/4 lb. thinly sliced salami, rolled up and fastened with wooden picks

Prepare marinade in a medium bowl by stirring together oil, vinegar, mustard, honey, salt, pepper, basil, parsley, oregano and garlic. Place each of the following ingredients in their own separate container: mushrooms, tomatoes, green peppers, olives and roast beef. Pour approximately 1/4 cup of marinade into each container; stir to coat. Cover containers and refrigerate, stirring occasionally, for a minimum of 4 hours (best if allowed to marinate overnight). To serve, drain marinade from vegetables, olives and roast beef and arrange on a lettuce-lined platter with artichokes, peperoncici, cheese and salami. Yields 16 servings.

========================

Vegetable Platter served with Pineapple Pepper Dip

1 c. chopped assorted bell peppers (red, green and yellow)
1 c. sour cream
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) can crushed pineapple, well drained
1/8 tsp. salt
2 T. coarsely chopped fresh cilantro or parsley
2 T. thinly sliced green onion
2 tsp. finely chopped seeded jalapeno pepper
1 tsp. grated lime peel1 tsp. lime juice
Platter of assorted fresh vegetables (see Recipe Note)

In a small mixer bowl, combine chopped bell peppers, sour cream, cream cheese, crushed pineapple, salt, cilantro, green onion, jalapeno, grated lime peel and lime juice. Beat at medium speed, scraping the bowl often, until well mixed (1 to 2 minutes). Cover and refrigerate for at least 1 hour before serving. Serve with a platter of fresh vegetables sticks. Recipe yields a generous 3 cups of dip.

Recipe Note: Choose from the following list of fresh vegetables to serve with dip: celery sticks, carrot sticks, broccoli, cherry tomatoes, cauliflower, bell pepper strips, cucumber slices, radishes, asparagus spears, zucchini sticks or slices, snow peas.

========================

Sweet and Sour Meatballs

Meatballs:
1 lb. lean ground beef
1 (12-oz.) pkg. spicy-bulk pork sausage
1/2 c. dry bread crumbs
1/2 tsp. dry mustard
1 lg. egg, lightly beaten
1 T. soy sauce

Sauce:
1 (20-oz.) can pineapple chunks in unsweetened juice, drained, reserve juice
2 T. firmly packed brown sugar
1 T. cornstarch
1/2 tsp. ground ginger
1 T. soy sauce
2 T. cider vinegar
2 med. green bell peppers, cut into 1-inch pieces

In a large bowl, combine ground beef, pork sausage, bread crumbs, mustard, egg and soy sauce. Shape into 1-inch balls. Place meatballs on a 15x10x1-inch baking pan. Bake in a 350F (175C) preheated oven for 15 to 20 minutes or until browned. Meanwhile, in a 1-quart saucepan, combine reserved pineapple juice, brown sugar, cornstarch, ginger, soy sauce and vinegar. Cook over medium heat, stirring occasionally, until mixture is thickened and bubbly (4 to 6 minutes). Increase heat and boil for 1 minute, stirring constantly; remove from heat. In a 2-quart casserole, place baked meatballs, pineapple chunks, green pepper and sauce; stir gently to coat. Cover and bake for 10 to 15 minutes or until green peppers are crispy tender. Serve in a chafing dish with wooden picks. Yields 5 dozen meatballs.

========================

Fruit Platter served with Peanut Butter and Honey Dip

1/2 c. creamy peanut butter
1/4 c. whole milk
1 c. sour cream
2 T. honey
1 tsp. ground cinnamon
Platter of assorted fresh fruit (see Recipe Note)

In a medium bowl, stir together peanut butter, milk, sour cream, honey and cinnamon. Blend until smooth. Use as a dip for fresh fruit. Dip may also be used as a spread for crackers, bagels, toast or bread. Store refrigerated. Yields 1-1/2 cups.

Recipe Note: Choose from the following list of fresh fruit to serve with dip: whole or halved strawberries, sweet cherries, pineapple chunks, orange wedges, kiwi slices, melon balls or slices (cantaloupe, watermelon, honey dew), red and green seedless grapes, mandarin orange segments, papaya wedges.

========================

Honey-Glazed Snack Mix

5 c. bite-size crispy corn cereal squares
3 c. miniature pretzels
2 c. pecan halves
1/2 c. butter or margarine, melted
1/2 c. honey

In a 15x10x1-inch baking pan combine cereal, pretzels and pecans; set aside. In a small bowl, stir together butter and honey until well mixed. Pour honey mixture over cereal mixture; stir until well coated. Bake in a 300F (150C) preheated oven for 10 minutes; stir. Continue baking for an additional 10 to 15 minutes or until cereal is glazed and honey mixture is absorbed. Immediately transfer snack mix on waxed paper and allow snack mix to cool completely. Store in a tightly covered container. Yields 32 (1/4 cup) servings.

========================

For detailed information on how to successfully plan an appetizer buffet, read the following article, 'How to Plan a Party That's Enjoyed by All' at Bedrock Press - http://www.bedrockpress.com/archives-classes/2004/11-2004.html

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com/ to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

Preparing Food in a Slow Cooker

2006-02-11T12:50:00.000-06:00

The slow cooker, also referred to as a crockpot, is a countertop appliance which cooks foods slowly at a low temperature – generally between 170F (77C) and 280F (138C). The direct heat from the pot, lengthy cooking time and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods. Bacteria in food are killed at a temperature of 165F (73C). Meats cooked in a slow cooker reach an internal temperature of 170F (77C) in beef and as high as 190F (88C) in poultry.

It is important to follow the recommended cooking times and to keep the cover on the slow cooker during the cooking process to maintain the cooking temperature.

Using a slow cooker will certainly save time and energy all year long, but it is especially nice in the summer as it enables you to cook hot meals without heating up your home. An added benefit is that it uses considerably less electricity than a conventional stovetop or oven. Slow cookers also make great servers for hot beverages or dips when entertaining. Simply keep the slow cooker on the LOW setting to maintain the proper serving temperature.

Most slow cookers have removable stoneware (for easy cleaning) and a minimum of 2 settings (‘HIGH’ and ‘LOW’). Foods will take different times to cook depending upon the setting used. Of course, food will cook faster on HIGH than on LOW, but for all-day cooking or for less-tender cuts of meat, the LOW setting is preferred. The low heat helps less expensive, leaner cuts of meat become tender, more flavorful and they will shrink less.

When possible, cook on the HIGH setting for the first hour of cooking time and then turn to LOW. It is perfectly safe to cook foods on LOW the entire time if preparation time is limited (such as having to leave for work). While food is cooking and once it is done, it will remain safe as long as the cooker is operating.

Because there is no direct heat at the bottom of a slow cooker, always fill the stoneware at least half full to conform to recommended cooking times. Small quantities may be prepared, but the cooking time will be affected. It is generally recommended that a slow cooker not be filled more than two-thirds full.

Vegetables will cook slower than meat and poultry in a slow cooker, so they should be placed in first at the bottom and around the sides, then the meat should be added. If the recipe calls for liquid (such as broth, water or barbecue sauce), add it as the last ingredient.

Do not preheat a slow cooker before preparing raw food. Be certain that meat or poultry are thoroughly defrosted before putting them into a slow cooker. If meat and vegetables are cut up in advance, store them separately in the refrigerator. Perishable foods should remain under refrigeration until preparation time.

Store leftovers in shallow covered containers and refrigerate within two hours after cooking. Reheating leftovers in a slow cooker is not recommended. Cooked food may be brought to steaming on the stovetop or in a microwave oven and then put into a preheated slow cooker to keep hot for serving.

In the event of a power outage and depending on the particular circumstance, do one of the following:

(1) If away from home during the entire slow-cooking process and there has been a loss of power during that time, it is best to be on the safe side and throw out the food - even if it looks done.

(2) If at home when the power goes out, finish cooking the food immediately by some other method, such as on a gas stove or on an outdoor grill.

(3) If at home and the food has completely cooked before the power goes out, the food should remain safe for up to two hours in the cooker with the power off.

If food is not done after 8 hours when the recipe calls for 8 to 10 hours, it may be due to voltage variations, altitude or extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances, but it can slightly alter the cooking time when using a slow cooker. Allow plenty of time and remember that it is virtually impossible to overcook. Experience will determine whether cooking time should be decreased or increased.

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<> Slow Cooker Conversion Chart <>

Converting favorite recipes for preparation in a slow cooker is fairly easy. Below is a guideline for approximate cooking times. When cooking on the LOW setting, be certain that uncooked meat cooks for at least 8 hours.

15 to 30 minutes on stovetop = 1-1/2 to 2 hours on HIGH or 4 to 6 hours on LOW in slow cooker

35 to 45 minutes on stovetop = 2 to 3 hours on HIGH or 4 to 6 hours on LOW in slow cooker

50 minutes to 3 hours on stovetop = 4 to 5 hours on HIGH or 8 to 10 hours on LOW in slow cooker

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Slow Cooker Hints & Tips

The following hints and tips will assure success with preparing any slow cooker recipe:

Removing Lid and Stirring...

<> There is generally no need to stir food unless specifically stated in the recipe. Removing the lid to stir food causes the slow cooker to lose a significant amount of heat, thereby extending the cooking time required. It is best to keep the lid in place, removing it only to check for doneness.

Cooking for Larger Quantity Yields...

Most slow cooker recipes are recommended for 3 to 4-1/2 quart sizes. When preparing recipes in a larger cooker (such as a 5 to 7-quart slow cooker), adhere to the following guidelines for doubling or tripling ingredients:

<> Roasted meats, chicken, and turkey - Quantities may be doubled or tripled, and seasonings adjusted by half.

<> Soups and stews - When preparing a soup or a stew, all ingredients can be doubled except the liquids, seasonings, and dried herbs (seasonings and herbs are discussed below). Increase the liquid volume by half, or as needed. The slow cooker lid collects steam, which condenses to keep foods moist and maintain liquid volume.

<> Herbs and seasonings - Flavorful spices such as garlic and chili powder will intensify during long slow cooking. Add just 25 to 65 percent more spices as needed to balance the flavors.

<> Thickeners - Do not double thickeners, such as cornstarch, at the beginning. More thickener may always be added later if needed.

Adding Ingredients at the End of Cooking Time...

Certain ingredients tend to break down during extended cooking. When possible, add the following ingredients toward the end of the cooking time:

<> Milk, cream and sour cream: Add during the last 15 minutes of cooking time.

<> Seafood: Add during the last hour of cooking time (unless otherwise specifies in the recipe.

Cooking Pasta and Rice...

<> Pasta - For best results with pasta, cook in a pot of boiling water until just tender then add the pasta to the slow cooker during the last half hour of cooking.

<> Rice - For best results with cooking rice, always use long grain converted rice. If it does not seem to cook completely after the suggested time, try adding an extra 1 to 1-2/3 cups of liquid per cup of rice.

Cooking Dried Beans...

<> Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 90 minutes or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

Cooking Meats...

<> Due to the nature of a slow cooker, meat does not brown as it would if it were cooked in a skillet or oven. It is not necessary to brown meat before slow cooking, but if the flavor and look of browned meat is preferred, brown the meat in a skillet with a little oil, then place it in the stoneware and follow the recipe as usual.

<> Remove fat from poultry and trim excess fat from other meats before cooking. If the meat contains a large amount of fat, brown it in a separate skillet or broiler and drain well before adding to the cooker. Place meat in the stoneware on top of vegetables.

<> For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.

Using Liquids...

<> A specific liquid called for in a recipe may be varied if an equal quantity is substituted (example: substituting a 10-1/2 ounce can of soup plus 4 ounces of water for a 14-1/2 ounce can of tomatoes, or, substituting 1/2 cup of beef or chicken broth for 1/2 cup of wine, etc.).

<> Roasts may be cooked without water when set on Low but it is recommended that a small amount be added because the gravies are especially tasty. The more fat or ‘marbling’ the meat has, the less liquid needed. Some liquid is needed to properly soften and cook vegetables.

Cooking Vegetables...

<> Most vegetables, particularly fresh root vegetables such as potatoes, carrots and onions, should be thinly sliced or placed near the sides or bottom of the stoneware. Meats generally cook faster than most vegetables in a slow cooker.

An Excellent Investment...

The purchase of a slow cooker is an investment that will pay for itself many times over by saving time and energy. There are numerous delicious dishes that may be prepared in a slow cooker. Find cookbooks dedicated to slow cooker recipes at local bookstores or look for recipes on the Internet.

Copyright 2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com/ to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

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Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

How to Make an Omelet

2006-02-11T12:35:00.000-06:00

Eggs are high-quality protein and are reasonably priced. They lend themselves to an endless number of flavor combinations and are the basis of a large variety of wonderful dishes. The omelet (sometimes spelled 'omelette') is one such dish and this article will discuss basic techniques and tips for preparing an omelet.

So...what is an omelet? An omelet is a dish consisting of beaten eggs that are cooked until set and folded over, often around a filling of cheese and/or vegetables. They are remarkably easy to prepare and can provide a quick, yet impressive, evening meal to serve at the end of a busy day. Omelets may also be an elegant addition to any breakfast or brunch menu.

An individual omelet is generally prepared with 2 or 3 whole eggs, although they may be prepared from egg whites only. The list of suitable filling ingredients is quite lengthy and the combination of fillings to include in an omelet may be varied endlessly. To mention only a few good omelet fillings, one might choose: diced cooked turkey or chicken, chopped cooked ham, smoked salmon, crab meat, cooked shrimp, crumbled cooked bacon, proscuitto, chives, shredded cheddar, Swiss or jack cheese, bell peppers, spinach, sauteed fresh mushrooms, chopped tomatoes (omitting seeds and pulp), pimento, minced onion...the choices are limited only by the imagination. Filling ingredients other than cheese may be omitted to create a plain cheese omelet.

As mentioned above, omelets are easy to make and anyone can master the technique. Merely adhere to the following steps and preparing the perfect omelet will become as simple as scrambling eggs.

Basic Technique for Preparing an Omelet...

1. Start by cracking 2 or 3 eggs into a bowl. Whisk the eggs with a wire whisk or fork until the yolks and whites are combined. One or two tablespoons of milk or water may be added to make the eggs fluffier. Add seasonings such as ground black pepper, favorite herbs, etc., to the egg mixture if desired. (Avoid adding salt as it will toughen the eggs.)

2. Coat an 8- or 10-inch nonstick omelet pan or skillet with cooking spray and heat it over medium heat. The smaller the pan, the easier it will be to manage the omelet, however, if using more than 3 eggs, a pan of greater size will be needed.

3. Once the pan is hot, pour in the egg mixture and gently swirl the pan to evenly distribute the eggs.

4. The eggs will begin to set after 20 or 30 seconds. Once the edges are set, gently push them toward the center and allow the uncooked liquid to flow into the exposed pan.

5. When the eggs are about 70% to 80% solid, add the filling ingredients on one side only in a half moon shape, leaving a little room around the circumference so that the fillings do not spill out. Do not add too much filling, or else it will be difficult to fold the omelet.

6. Once the eggs are cooked, run the tines of a fork around the edge of the omelet to make sure the egg layer has not stuck. Carefully run a spatula under the empty half of the omelet and gently fold it over the top of the full half.

7. Allow the omelet to remain in the pan for an additional 30 seconds. Take the spatula and run it under the omelet to make certain it has not stuck to the pan. Angle the pan over a serving plate and slide the omelet out of the pan onto the plate. Yields 1 serving.

How to Separate an Egg...

Many people, who wish to reduce fat and cholesterol in their diets, prepare omelets using egg whites only. Separating the egg white from the egg yolk is a simple skill to master. Just follow the step-by-step guide below:

1. Fresh eggs separate more easily than older ones, so choose the freshest eggs possible.

2. Lightly crack the shell of one egg at its midpoint on the edge of a bowl. Glass, ceramic, or steel are preferred as a plastic bowl will not crack the egg shell as well.

3. With thumbs placed on either side of the crack, carefully open the shell into two halves, making sure that the egg yolk stays in one half of the shell.

4. Over the bowl, gently pour the egg yolk back and forth between the two shell halves, allowing the egg white to fall into the bowl while keeping the yolk in the shell.*

5. Once all the white is in the bowl, put the yolk into a covered container and refrigerate for later use in sauces, custards and cream fillings. Discard the shell or add to compost.

* Note: Be careful not to pierce the yolk on the rough edge of the egg shell, as this will cause the yolk to mix with the white. A small amount of yolk in the egg white is not a problem when making an omelet, but if the white is intended for use in making a meringue topping, even the tiniest amount of egg yolk mixed in with the white will prevent proper whipping.

Omelet Tips...

<> It is best to not add salt to the eggs before cooking. Doing so will toughen the eggs.

<> Eggs come in different sizes. Most recipes assume the use of large eggs.

<> To reduce fat, omelets may be prepared using only the egg whites. Two egg whites are equivalent to one whole egg.

<> An egg white is easiest to beat at room temperature. If time allows, take the eggs out of the refrigerator about one-half hour before using.

<> The addition of a tablespoon or so of water or milk beaten into the eggs will result in a fluffier omelet. This, however, is strictly a matter of personal preference.

<> Many omelet recipes call for butter. Butter does not merely prevent the omelet from sticking to the pan, but it also enhances the flavor of the omelet. To avoid butter, an olive oil spread or nonstick cooking spray may be used.

<> When using a non-stick pan, the amount of butter may be reduced to half the amount specified in the recipe.

<> Chopped vegetables may be sauteed in a little butter or olive oil before adding them to the omelet.

<> If fresh mushrooms are used as an ingredient, they should always be sauteed before adding them to the omelet.

Your Perfect Omelet...

If your cooking skills have been limited to serving scrambled eggs, take a little time to step out and broaden your horizons by learning how to prepare an omelet. You will not regret it and your family and friends will be greatly impressed.

Omelets are quick and easy to make and with the broad range of filling ingredients, their versatility will allow you to introduce a great deal of variety to your meals.

Please consider including omelet preparation in your cooking repertoire. You may wish to follow omelet recipes verbatim at first, but with a little experience you will quickly become an expert omelet chef creating your very own variations of the perfect omelet.

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

Cooking Eggs in Their Shells (a.k.a. Hard-Boiled Eggs)

2006-02-07T11:18:00.000-06:00

There is an art to cooking eggs in the shell that anyone can master. It is merely a matter of fully understanding the proper cooking technique and being aware of a few do's and don'ts. This article will discuss how to easily and successfully cook, peel and store hard-cooked eggs.

How to Cook Eggs in the Shell

Although they are often referred to as 'hard-boiled' eggs, eggs should not be boiled. If boiled or cooked too long, the protein in the egg toughens, becomes rubbery and a green-to-purple colored 'halo' will form around the yolk.

That 'halo' is caused by a chemical reaction between the iron in the yolk and the sulfur in the egg white. The catalyst is heat. The longer an egg is cooked, the more likely it will end up with that undesirable green ring. The objective is to cook eggs just until the yolk is set without overcooking them. Removing the eggs from the hot cooking water to an ice bath immediately after cooking will prevent the greenish-purple ring from forming.

The best way to cook eggs in the shell is to cook them in water just below the boiling point. This method is referred to as 'coddling' the eggs. Coddled eggs will not have tough whites, the yolks will be a beautiful yellow and they will be much easier to peel. The ice bath has a two-fold purpose. It not only stops the cooking process to prevent the 'halo' but it will also make it much easier to remove the shells.

Cooking Technique for Hard-Cooked Eggs

1. Place eggs in a single layer in a saucepan large enough to accommodate. (Note: The number of eggs cooked at once will not alter the cooking time so long as the eggs are in a single layer.)

2. Add enough cold water to cover one inch above the top of the egg shells.

3. Add 1 teaspoon of white vinegar to the water to 'seal' the shells.

4. Bring water to a boil over high heat. As soon as the water begins to boil, remove the pan from the heat source and cover it tightly with a lid.

5 . Allow eggs to remain in the hot water (covered) until they reach desired doneness. When cooking large eggs, follow these suggested cooking times:

For soft-cooked: 3 to 5 minutes
For medium-cooked: 7 to 8 minutes
For hard-cooked: 15 to 18 minutes

6. When the eggs are cooked to desired doneness, drain off the hot water then immediately cover them with cold water and add some ice cubes or crushed ice to stop the cooking process.

How to Peel Hard-Cooked Eggs

After cooked eggs have completely cooled in the ice bath, drain off the water and either roll each egg gently on a hard surface until the shells crack into many small pieces (the shell will be pliable) or cover the drained pan and shake it until the egg shells are cracked all over.

Hold each egg under cold running water to peel. This helps loosen the membrane between the shell and the cooked egg. It is important to get under the membrane in order to remove the shell smoothly and easily without tearing or pitting the cooked egg white. Start peeling at the large end of the egg.

Storing Hard-Cooked Eggs

Even though they are thoroughly cooked, hard-cooked eggs need to be refrigerated. Hard-cooked eggs in the shell may be refrigerated for up to one week. Those out of the shell should be used immediately.

Hard-Cooked Egg vs. Raw Egg...

Oops! Can't remember which eggs in the refrigerator are hard-cooked and which are raw? Have no fear -- just use this easy technique to determine which is which:

Gently place an egg on its side on a counter top or other level surface and give it a spin.
<> If the egg spins freely, it's hard-cooked.
<> If it wobbles and stops spinning, it's not hard-cooked.
(Note: Be careful not to spin the egg too close to the edge of your counter top.)

The following tips will only take a moment of additional preparation time and either one can also help prevent the 'Cooked Egg vs. Raw Egg' dilemma:

<> After the eggs are cooked and cooled, mark an 'X' on the shells with a pencil before refrigerating. That way it can be determined at a glance whether an egg has been cooked or not.

<> Add a few drops of food coloring to the hot cooking water as soon as the pan is removed from the heat source to tint the egg shells. There again, it will take only a quick glance in the refrigerator to determine which eggs have been hard-cooked and which are raw.

A Couple of 'Eggs-tra' Tips and a Final Comment...

(1) The consensus is that very fresh eggs are harder to peel -- the fresher the egg, the more the membrane will cling to the shell. To prevent this, use eggs that are a week to 10 days old. (Older eggs have a different pH from very fresh eggs and researchers feel that the pH directly affects peeling.)

(2) Remember, placing cooked eggs into an ice bath will stop the cooking process and also make eggs easier to peel, so don't skip that step when preparing hard-cooked eggs.

Finally...
It may sounds quick and easy, but an egg cannot successfully be hard-cooked in its shell in a microwave oven -- it will, without a doubt, eggs-plode.

Copyright ©2004 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

Brown Braising of Meats and Vegetables

2006-02-06T16:00:00.000-06:00

Braising is a method of cooking which involves long, slow, moist heat. This cooking procedure blends flavors and softens tough textures.

To 'braise' means to cook food very slowly in a covered container with an appropriate amount of liquid. The liquid forms the basis of the sauce that accompanies the dish.

This method of cooking is especially good for less tender cuts of meat as it renders tough meat tender while retaining water soluble vitamins and minerals. The best cuts of meat for braising are those with a lot of connective tissue and fat which hold together the bands of protein in meat. During the long, moist cooking process, the connective tissue breaks down into gelatin, becoming soft in texture while retaining its juiciness. Cooking at high temperatures with dry heat will cause the connective tissue to become hard and chewy, which only makes tough cuts of meat tougher and unpleasing to the taste. Braising can also tenderize vegetables which contain tough cellulose.

Meats and vegetables may be braised on the stove top, but braising in a slow oven (with its all-over heat) gives the dish a deeper and much richer flavor, cooks it more evenly and produces a thick, richly-textured sauce. Just enough liquid is used to cook in a moist environment. The cooking liquid may be water, wine, broth, or a combination.

Cuts of Meat and Vegetables Best Suited for Braising

Most of the following cuts are found to be fairly inexpensive, which makes braising meats not only flavorful and satisfying, but also provides a less costly meal.

Beef - The following cuts of beef are less tender but tasty and are well suited for braising: chuck pot roast, chuck steak, chuck eye roast, brisket, rump roast, short ribs, thick flank steak, thick skirt steak, eye round roast, top round roast, bottom round roast, shanks, shoulder pot roast, cross rib roast, blade roast, blade steak, 7-bone pot roast, shin steak, and oxtail.

Lamb - Lamb cuts are especially good to braise. The following cuts are most often used: shanks, rolled breast, shoulder roast, shoulder arm chop, leg chops, blade chop and sirloin chop. Pork - Cuts of pork that are best braised are: blade roast, picnic roast, sirloin chop and country style ribs.

Veal - Veal cuts best suited for braising are: shanks, neck, rib chop, short ribs, arm roast, blade roast, shoulder eye roast, arm roast, round steak, rump roast, breast and sirloin steak.

Poultry - The legs and thighs of poultry are good braised, whether chicken, turkey, or duck.

Vegetables - Vegetables that braise well include onions, fennel, carrots and beets. (Even some fruit such as pineapples and apples may be braised.) Although braising vegetables is similar to braising meat, it takes much less time (30 minutes or less). It is easiest to cut vegetables in half and brown on the flat cut side.

Brown Braising

When brown braising, the meat is browned (it may first be dusted with seasoned flour) in a small amount of oil, fat or butter in a heavy pan or casserole dish. The browned meat is placed on top of vegetables, or with them, and a relatively small amount of liquid is added. The meat is covered and cooked slowly at a low temperature on the top of the stove or in the oven. At the end of cooking the meat and vegetables are removed and a sauce is made from the cooking liquid. Often the vegetables are used in preparing the sauce.

Technique for Brown Braising

1. Season the meat or vegetables to be cooked on both sides with salt and pepper, and whatever seasonings your specific recipe requires. (The cuts of meat or vegetables should be roughly the same size so they cook evenly.)

2. Heat a thick-bottomed ovenproof pan over high heat and add a small amount of oil.

3. When the oil is hot, add the meat or vegetables and sauté on high heat to quickly brown the outside. This will add color and flavor. Without browning, meat will look gray and vegetables will be limp at the end of the cooking time.

4. When nicely browned, add enough liquid to the pan to come about halfway up the sides of the meat or vegetables. (Liquid used for braising may be water, broth, wine or a combination.

5. Next, one may choose to either (a) lower the heat, cover the pan and simmer the recipe slowly on the stove top until everything is tender, or (b) cover and place the pan (provided it's ovenproof) in a slow (250F/120C) oven and bake. What is important at this point is that the meat or vegetables cook slowly in the liquid and that the liquid does not evaporate.

6. When the meat is done, it will pull away from the bone with no resistance. Be aware that braising is a slow-cooking method. Most braised dishes take from 45 minutes (for smaller cuts of meat and poultry) to 6 hours for really tough shanks and ribs. Vegetables will take much less time.

7. When the pan is removed from its heat source, allow the braised meat to cool in the braising liquid. As meat cooks, it relaxes and releases its juices. If it remains in the braising liquid as it cools, the juices will stay in the meat.

Tips on Braising

<> Use Appropriate
Cut Cuts of meat with a certain amount of marbling and gelatinous connective tissue retain juiciness better than very lean cuts when cooked long and slowly.

<> Browning
Although browning is not essential it is desirable. It not only improves color but also develops flavor.

<> Tightly Cover
A tight-fitting lid holds in steam that helps soften the connective tissue, making the meat more tender. To make a loose lid fit more tightly, put a sheet of foil over the pan then cover with the lid.

<> Liquid Level
Be certain that the liquid level does not get too low. If it does the meat will be baking rather than braising, and the result will be totally different.

<> Cooking Time
Overcooking can make braised meat dry and stringy - cook until just tender. Test for doneness at intervals. If the meat is ready but the cooking liquid has not reduced enough to give the sauce a good consistency, remove the meat (keeping it covered to prevent the surface from drying) while completing the sauce. Once the sauce is completed, return the meat to the hot sauce.

Serving Braised Meats

Braises are not particularly difficult to prepare once you understand the technique. Tender, juicy braised meats with their rich, succulent sauces are generally served over (or with) a starch - which might be anything from rice pilaf, couscous, risotto, polenta, wide egg noodles...even biscuits. To balance the meal, serve a mixed green salad with a sharp vinaigrette. Very impressive and a meal your guests will not soon forget.

Copyright ©2004 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

How to Roast Garlic

2006-02-06T15:09:00.000-06:00

The flavor of garlic becomes quite mellow, wonderfully sweet and nutty tasting when roasted. In fact, raw garlic tastes two to four times stronger than cooked garlic. Once roasted, garlic becomes very spreadable and is good to have on hand to use in recipes. Each bulb (head) of roasted garlic yields approximately one tablespoon of puree.

When choosing garlic, the size and color are not important but firmness is. Buy loose garlic and look for hard bulbs that do not give when you press on the cloves. Raw garlic should not be refrigerated. It is best stored at room temperature in a cool, dry place where air can circulate.

Preparing roasted garlic is very simple. The following technique is for roasting garlic in the home, but garlic may also be prepared by wrapping it in foil and roasting on an outdoor grill. You can multiply the ingredients to roast as much garlic as needed.

Ingredients:
2 medium garlic bulbs
4 tablespoons extra virgin olive oil

1. Preheat oven to 425F (230C).

2. Remove outer papery covering from the garlic (leaving the bulbs whole).
Slice off the top 1/2-inch of each bulb to expose most of the cloves.

3. Place bulbs in a small baking dish lined with foil (for easy cleanup).
Drizzle half of the olive oil over the top of each bulb and allow the oil to sink in between the cloves. Wait a couple of minutes and drizzle the remaining oil over the bulbs.

4. Cover the baking dish with foil. Roast for 40 to 45 minutes, until the cloves are completely soft and the outside is lightly browned; remove from oven.

5. When garlic has cooled enough to touch, turn the whole bulb over a dish and squeeze to extract the softened cloves. Puree the garlic by crushing the cloves with the flat side of a knife.
Use within two weeks. Yields 2 to 3 tablespoons of garlic puree.

Roast no more garlic than will be used in two weeks. Peel, puree and place roasted garlic in a small covered container. Pour in enough olive oil to cover garlic with a thin film. Keep container tightly covered and in the coldest part of the refrigerator (under 50F/10C).

Don't discard the olive oil used for roasting and storing garlic…it's good to have on hand for recipes that call for flavored oil. Store under refrigeration and discard unused oil after two weeks.

Tip: To remove the garlic smell from hands after handling raw garlic, rub fingers thoroughly with the bowl of a stainless steel spoon under running water and wash hands with soap. (The metal neutralizes the garlic fumes.)

Uses for Roasted Garlic

Flavored Mayonnaise: Mash a few roasted garlic cloves with the flat side of a knife and whisk the puree into plain mayonnaise.

Garlic Bread: Spread 1/2-inch thick slices of French or Italian bread with softened butter; spread a generous amount of roasted garlic puree over butter and lightly brown under broiler.

Garlic Mashed Potatoes: Add 1 tablespoon of roasted garlic puree to your favorite scratch or instant mashed potato recipe.

Sauces: In a small bowl, blend one tablespoon of roasted garlic puree with an equal amount of melted butter; mix into the pan juice of roasted meats and poultry.

Soups: Roasted garlic puree is so soft that it melts into pureed or creamed soups with only a little stirring.

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Copyright ©2004 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com/ to all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Your Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

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Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

Turkey the Old Fashioned Way

2006-02-06T14:17:00.000-06:00

There are many delicious ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled...to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way – oven roasted.

Basic Technique for Roasting a Turkey...

1. The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be certain to plan ahead...it will take approximately 3 days for a 20 pound turkey to defrost.

2. Everyone wants to prepare enough turkey for the number of guests they serve, and generally desire to have some turkey left over. To determine the correct turkey size that will be needed, see the section below entitled ‘How Much Turkey is Enough?’

3. Cooking time will differ depending on whether the turkey was purchased fresh or frozen. Calculate approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey, and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit -- carrots, celery, onions, apples, oranges, kumquats or garlic. Carefully tucking fresh herbs underneath the breast skin will also add flavor.

5. Before roasting, coat the outside of the turkey with vegetable or olive oil and season with salt and pepper.

6. For even roasting, it is best to truss the turkey, and especially so if roasting stuffed poultry. (See ‘How to Truss a Turkey’ below.)

7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister, juicier white meat, place the turkey ‘breast-down’ on the rack. This technique will prevent the turkey breast from overcooking and becoming dry.

8. Set the roasting pan on the lowest rack of the oven to keep the turkey away from the top, which is the hottest part of the oven.

9. Once the turkey is cooking in the oven, resist the temptation to 'peek' inside by opening the oven door. Opening and closing the oven door will cause the temperature to fluctuate, which will only increase the likelihood of a dry turkey. Avoid opening the oven door until approximately 45 minutes before the turkey expected to be done.

10. After checking for doneness (see ‘When is the Turkey Done?’ guidelines below), remove roasting pan from the oven, tent the turkey with foil and let it ‘rest’ for approximately 15 minutes before carving (see tips on ‘How to Carve a Turkey’ below). If additional time is needed to prepare gravy, heat up side dishes, etc., the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat.

11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight, shallow containers to allow adequate circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for approximately 5 days and frozen for up to 4 months.

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How Much Turkey is Enough?

On average, to provide 2 servings of turkey for each guest (and allowing for leftovers), the suggested weights are as follows:

10 pound turkey for 6 people
12 pound turkey for 8 people
15 pound turkey for 10 people
18 pound turkey for 12 people
21 pound turkey for 14 people
24 pound turkey for 16 people

<> If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds), buy two turkeys that equal the total suggested weights.

<> If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast.

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How to Truss a Turkey...

To ‘truss’ means to secure poultry or meat into a compact shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey.

1. To truss with string, take a piece of butcher's string about three times the length of the turkey. Place the turkey on its back, tail end nearest to you. Slide the string underneath so that it is cradling the turkey in the center of its back.

2. Gently pull the string up the sides...then around the wings. Pull the strings toward you, close to the breast, so that the wings are held against the body.

3. Cross the strings at the base of the breast, then wrap each string around the end of a drumstick.

4. Tie the ends of the string together, cinching it tightly so that the legs cross.

5. Finally, lift the turkey so that the tail end is up and wrap the string around the tail. Tie the string, pulling tightly so that the cavity is covered by the tail.

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When is the Turkey Done?

<> You will want to test your instant-read or traditional meat thermometer a few days before preparing the turkey to ensure it is properly calibrated. Place the thermometer in a pot of boiling water. It should register 212F (100C) -- water's boiling point at sea level. If the reading does not reach the desired temperature, you will want to buy a new thermometer.

<> Keep a careful eye on the thermometer during the last half hour of cooking since the internal temperature may rise rapidly toward the end.

<> Using a meat thermometer, test for doneness in the thickest, meatiest parts of the turkey:

Test the widest section of the breast near the wing joint; the temperature should be 165F (73C).
Test the legs at the top of the thigh, near the hip joint; the temperature should be 180 (82C).

<> If cooking a stuffed turkey, determine the internal temperature of the stuffing as well; it should be at least 165F (73C).

<> If using an instant-read thermometer, insert it deep enough to reach the heat sensor (the indentation about two-inches from the tip).

<> Also examine the juices and oils at the bottom of the pan that are released during cooking. If they have a pinkish tinge, continue roasting; if they are clear, the turkey is probably done. (Try to insert the thermometer as infrequently as possible, to prevent the juices from escaping.)

<> Another way of checking for doneness is to move the leg up and down. The looser it becomes, the closer it is to being done.

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How to Carve a Turkey...

To carve a turkey, it is essential that you use a sharp carving knife and a good, heavy-weight fork. The following instructions will make carving a turkey almost effortless.

1. Begin by cutting through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out further and slice right through the joint to remove the leg and thigh.

2. Place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Holding your knife along this line of the thigh, you can slice easily through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and separate the thigh from the drumstick. Repeat this process with the other leg.

3. Remove the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat.

4. Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat gently away from the bones in one large piece, leaving behind as little meat as possible.

5. When you reach the wing joint, cut through it and continue to remove the breast from the body. Repeat with the other side.

6. Finally, remove the wings and slice the breast meat before serving. (For even, attractive slices, cut the meat against the grain.)

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So, there you have it...everything you need to know about successfully roasting a turkey.

As you can see, preparing a turkey by adhering to the techniques above is not at all difficult. The small amount of effort you invest will be well rewarded when the final product reaches the serving table and your guests rave about how absolutely marvelous it is.

Just remember one thing – serving a juicy, flavorful roasted turkey does not have to be reserved solely for the holiday season – it’s wonderful anytime of the year.

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

=======================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

How to Make Pumpkin Puree

2006-02-06T13:51:00.000-06:00

Each year, eighty percent of the pumpkins grown in the USA are harvested in October. Commercially canned puree is probably the most familiar edible form of this popular autumn produce, however the mild, slightly sweet flesh of fresh pumpkin makes an excellent dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as well, may be toasted to create a marvelously tasty and healthy snack.

This article will discuss the process of selecting the proper cooking pumpkin and the technique for preparing homemade pumpkin puree.

Selecting and Storing Fresh Pumpkins...

<> For cooking, select the small 'pie' types, often called sugar, cheese or milk pumpkins – the 'jack-‘o-lantern' pumpkins are not as sweet and the flesh is tough and stringy. (If uncertain, ask your grocer to help select the proper variety.)

<> Always select firm, sound pumpkins that feel heavy for their size. The rind should not have any blemishes or soft spots and a 2- to 3-inch stem should be intact.

<> Fresh pumpkins may be stored in a cool, dry dark place for up to 2 months. Ideal temperature range for storage is 55 to 59F (12.5 to 15C). Do not store below 50F (10C) and do not store fresh pumpkin in a refrigerator or wrap in plastic.

How to Prepare Homemade Pumpkin Puree...

The following recipe will yield a minimum of 1-3/4 cups of puree -- equal to 1 (15-oz.) can of solid pack pumpkin puree. (Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin.) Any leftover puree may be frozen – see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe calling for solid pack canned pumpkin.

1. Choose a 3 to 4 pound sugar (‘pie’) pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.)

2. Preheat oven to 350F (175C).

3. Just prior to baking, rinse the pumpkin under cold water to remove any dirt or debris from the outside of the pumpkin; wipe dry with a cloth or paper towel.

4. Split the pumpkin in half and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and save seeds for toasting, if desired.

5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water.

6. Bake in preheated oven until pumpkin flesh is tender when pierced with a knife (approximately 90 minutes).

7. Remove the pumpkin halves from the oven and place them on a cutting board or other flat surface to cool.

8. When cool enough to handle, scoop the baked flesh out of each pumpkin half with a spoon.

9. Puree pumpkin in a food processor fitted with a metal chopping blade or mash by hand.

10. Place the puree in a sieve lined with a paper-towel or coffee filter and set over a deep bowl. Let drain, stirring occasionally until the puree is as thick as canned solid pack pumpkin, approximately 1 to 2 hours. (Important: Do not allow cooked pumpkin to set at room temperature longer than two hours in the process of making puree.)

Note: Pumpkin may also be cut into chunks and steamed or cooked in boiling water until soft. Remove pulp from rind then mash or run through a food mill or food processor. Because this technique yields a more ‘watery’ puree, it is important to drain out moisture as mentioned above, or by gently warming in a heavy-bottomed saucepan to remove any excess water before use.

How To Preserve Pumpkin Puree...

Homemade pumpkin puree freezes beautifully for later use. To freeze:

1. Allow prepared puree to cool completely.

2. Measure puree into 1-3/4 cup portions and place in clean ridged freezer containers (leaving 1/2-inch headspace).

3. Label, date, and freeze for up to one year.

Cooking with Pumpkin Puree...

Not only is pumpkin puree an excellent source of vitamin A, low in sodium and fat-free -- it is also very versatile. Whether using homemade or commercially canned puree, it is an ingredient that may be used in preparing an endless number of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and elegant bisque recipes.

Why not try swirling some into a steaming bowl of cream of wheat cereal along with some maple syrup? Maybe consider perking up ordinary mashed potatoes by mashing in some pumpkin puree and sour cream. Just be creative and use your imagination – also keep in mind that most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin.

Copyright ©2005 Janice Faulk Duplantis

About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com to see all it has to offer. <> In addition to writing syndicated culinary articles, Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes & Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

=======================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

The Scoop on Soup

2006-02-06T11:22:00.000-06:00

Soup may be the first course of a meal or it can be the whole meal. A steaming hot bowl of soup is wonderful to warm up to on a cold winter day, while a bowl of chilled gazpacho or fruit soup can be perfect for cooling off on a hot summer day.

'Soup' is a basic term used to describe a liquid food made from any combination of vegetables, fruit, meat and/or fish cooked in a liquid. This article will discuss some of the more common variations of soup and offer information and tips on preparing, serving and storing homemade soups.

Common Types of Soup...

Bisque - a thick, rich cream soup usually containing seafood. Newer recipes may use poultry or vegetables in place of seafood. At one time bisques were thickened with rice, but today they are more frequently thickened with roux.

Bouillabaisse - a highly seasoned seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.

Broth & Bouillon (Stock) - a strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.

Chowder - a thick, chunky soup or stew usually containing seafood, potatoes, and milk or cream. The word 'chowder' comes from the French word cauldron, which means cooking kettle. Vegetables or fish stewed in a cauldron became known as chowder in English-speaking nations (a corruption of the name of the pot or kettle in which they were cooked). The first chowders prepared on the North American continent were brought by French fishermen to Canada.

Consomme - a clear soup made of strained meat or vegetable broth, served hot or as a cold jelly.

Court Bouillon - a broth made from cooking various vegetables and herbs, usually an onion studded with a few whole cloves, celery, carrots and bouquet garni (parsley, thyme and bay leaf), perhaps with a little wine, lemon juice or vinegar; used as a poaching base for fish, seafood or vegetables.

Cream soups - soups that are thickened with a white sauce.

Gazpacho - an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice which is served cold; also may be served 'chunky-style.'

Gumbo - a Cajun/Creole delicacy of South Louisiana, reflecting its rich history: wild game or seafood (from the Acadians), thickened with okra (from the Africans), file (from the Indians) and/or roux (from the French). Gumbo is a thick, robust soup with hundreds of variations including chicken and sausage gumbo, shrimp and okra gumbo, oyster gumbo and seafood gumbo.

Minestrone - a thick soup of Italian origin containing assorted vegetables, peas and beans, pasta (such as vermicelli or macaroni) and herbs in a meat or vegetable broth.

Stew - a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.

How to Remove Fat from Soup...

Soup always tastes better and is healthier if the excess fat (grease) is removed during cooking and before serving. Try any of the following techniques to remove fat:

<> Use a large spoon to skim the fat off soup as it simmers.

<> While cooking soup, place the pot slightly to one side of the burner. The off-centered bubbling will encourage fat to accumulate on one side of the pot for easier removal.

<> A leaf of lettuce dropped in a pot of soup will absorb grease from the top.

<> To remove the last spots of fat floating on the surface, drag a clean, unprinted paper towel across the top. It will oak up most of the remaining oil.

<> Refrigerate cooked stews and soups overnight before serving. The fat will rise and solidify in a layer at the top. The fat may then be removed by breaking it up into large pieces and lifting it away with a spoon.

<> When in a hurry to skim the fat from soup, float an ice cube in the soup to help congeal the fat and make it easier to remove.

If the Soup is too Salty...

Try one of the following methods to correct over-salting:

(1) Add a whole, peeled raw potato to the soup and simmer for 10 to 15 minutes. The potato will absorb the salt. Remove the potato before serving the soup. (Do not discard the potato - it is perfectly good for later use in another recipe.)

(2) Stir in 1 teaspoon of vinegar and 1 teaspoon of brown sugar for each quart of liquid.

To Thicken Soup...

The best method of thickening most soups and stews is to remove some of the cooked vegetables, puree them in a blender, and return the pureed mixture to the soup. (Do not fill the blender more than one-third full with hot vegetables to prevent getting burned from splashes of hot puree.)

In the event that the soup is short on vegetables or there are none in the soup, try one of the following thickening techniques:

<> Make a paste of all-purpose flour mixed with twice as much cold broth or water. The ratio of flour to liquid is 1-1/2 teaspoons of flour to 1 tablespoon of liquid for every 1 cup of soup. Slowly stir the paste into simmering soup and continue to simmer for 5 to 10 minutes.

<> A roux of butter and flour may also be used as a thickener. The longer the roux is cooked, the darker and more flavorful it becomes. Be careful not to scorch the roux or it will give the soup an unpleasant burned taste.

<> Cream is another alternative to not only thicken, but add a luxurious richness to soups.

<> A cornstarch slurry of 1 part cornstarch to 2 parts liquid will also thicken soup; do not boil or the solution will break down.

Freezing and Reheating Soup...

Most soups freeze beautifully. Consider preparing large batches of soup so that there will be extra to freeze and serve at a later date.

<> Chill soup in the refrigerator and skim off any fat that rises to the surface before freezing.

<> Freezing cream-based soups may cause separation. If the soup does separate while reheating, whisk vigorously with a wire whisk or try blending it in a blender for a few minutes to smooth it out.

<> Reheat frozen soups in the microwave or thaw at room temperature and heat in a heavy saucepan over low heat on the stovetop.

<> To avoid overcooking starchy ingredients like potatoes, pasta and rice, heat thawed soup only long enough to warm throughout.

Miscellaneous Soup Making Tips and Info...

<> If the soup is not intended as the main course, count on one quart of soup to serve six adults. As a main dish, plan on two servings per quart.

<> A hot soup will help recondition the palate between meal courses or after consumption of alcoholic beverages.

<> Ideally, cold soups should be served in chilled dishes.

<> Adjust seasonings of cold soups just before serving. Chilled foods tend to dull the taste buds and will require more seasoning than hot soups.

<> Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.

<> Savory soups and stews always taste better if made a day or two in advance, refrigerated and then reheated just prior to serving.

<> Wine is a wonderful flavor addition to soups and stews. When using wine in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.

<> Beer is also a good addition to soups and stews. A good rule of thumb is 1 cup of beer to 3 cups of soup.

<> Freeze the liquids drained from canned mushrooms or vegetables for later use in soups or stews.

<> Since liquids boil at a lower temperature at high altitudes, cooking time may need to be extended at altitudes above 2500 feet.

<> Soups and stews should only simmer while cooking, 'never' brought to a hard boil.

"Is it soup, yet?"

Naturally, the best soups are made with a base of homemade broth and fresh ingredients, but this method can be very time-consuming and labor intensive. If you like, time spent in the kitchen preparing soup may be reduced by using canned or frozen broths and vegetables while still yielding an excellent product.

Remember, there are no really good 'quick' soup recipes because any truly good soup needs time during preparation for flavor to fully develop. Always plan on providing enough time to prepare a really good soup or stew.

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com/ to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

=======================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

How to Plan a Party That's Enjoyed by All

2006-02-04T18:11:00.000-06:00

When planning a party, remember that the best kind of party is one that allows you time to enjoy the get-together as much as your guests enjoy it. Whether an open house at the office or a holiday gathering of family and friends -- large or small, formal of causal -- with a little planning and consideration, you can entertain with elegance and ease.

Start by Planning Well in Advance...

It is best to begin planning your party about 6 weeks ahead to insure that the last few hours before your guests arrive are calm and stress-free. Prepare your guest list, decide on the party foods and beverages you will be serving and select the recipes you will be preparing. Next make shopping lists of the ingredients, foods and beverages you will need to purchase, and then, calculate what you will need in the way of plates, napkins, etc. Shop for non-perishable items as far ahead as possible and choose a menu that doesn't require a lot of last-minute preparation.

Appetizers

Serving bite-size party foods that people can 'graze' over is an excellent way to entertain. Your guests can freely mix and mingle while nibbling on easy-to-eat finger foods. To avoid congestion at the buffet table, consider having servers pass through the room with trays of hors d'oeuvres. You may also facilitate the flow of guests by utilizing accent tables, bookshelves, etc., as small food stations. (Don't forget to protect furniture used for serving with mats or linens.)

To calculate the amount of party food you will want to serve, the rule of thumb is that each guest will consume 5 hors d'oeuvres per hour for the first 2 hours and 3 per hour for each additional hour. So if you are planning a 3-hour party for 10 guests, you will need to provide approximately 130 appetizers. When serving fruit and vegetable trays, figure quantities by allowing two "bites" per item per person per hour. Also, provide 4 small (cocktail) napkins per person per hour (more if finger foods are particularly messy).

You will want to consider a variety of foods when you plan your menu. Choose an assortment of hot and cold appetizers and include vegetarian choices. This way your guests can pick and choose appetizers according to their particular tastes and dietary needs. Fresh fruit and vegetable trays will allow even a dieter to select foods they can enjoy.

In planning the party menu, keep in mind that food safety and serving temperatures are important. No food should remain at room temperature for more than 2 hours. It is best to serve cold appetizers on small trays or plates that can easily be replenished with fresh ones from your refrigerator. Serving hot appetizers is easy if you use fondue pots, chafing dishes, heating trays or slow cookers.

Stick with party foods that are quick and easy to prepare, attractive and undemanding of your time. Include easy, no-cook items such as a variety of firm cheeses, roasted nuts, crackers, breads and chips. You might also want to serve some bakery items such as cookies and brownies for your guests who have a sweet tooth.

Dips and spreads are the mainstays of party food - they are easy to prepare and guaranteed to please. Plan on having at least one spread and two kinds of dip to serve with breads and vegetables and at least one dip to serve with fresh fruit. Make the fruits and vegetables as appetizing and ready-to-eat as possible. Rinse well, trim stems, remove spots and seeds, peel (if necessary), and cut into sticks, rounds or bite-size pieces. Arrange neatly on platters and trays for a colorful and attractive presentation. Provide plastic cocktail skewers (swords) or toothpicks so guests may easily select what they want from the platters. Choose from the lists below to serve with your spreads and dips:

Breads - Assorted crackers, potato chips, tortilla chips, bagel bites, melba toast, garlic toast, crisp pita bread triangles, rye toast, breadsticks, pretzels, won ton crisps

Fresh Vegetables - Celery sticks, carrot sticks, broccoli, cauliflower, cherry tomatoes, bell pepper strips, cucumber slices, radishes, asparagus spears, zucchini sticks or slices, snow peas

Fresh Fruits - Whole or halved strawberries, sweet cherries, pineapple chunks, orange wedges, kiwi slices, melon balls or slices (cantaloupe, watermelon, honey dew), red and green seedless grapes, mandarin orange segments, papaya wedges

In the event that a party has to be put together at the last minute and time management becomes a big issue, you can always turn to a professional for help. Gourmet appetizer web sites can provide an easy and affordable way to serve impressive chef-quality appetizers while costing considerably less than what a local caterer might charge. Simply select from the large variety of hors d' oeuvres offered, place your order and the freshly prepared frozen appetizers will be shipped to you overnight. All you do is bake and serve.

Beverages

Always include beverages in planning your party menu. The amount of punch or number of drinks a guest will consume varies and the length of the party must be taken into consideration.

If serving punch, guests will drink approximately three to four 4-ounce servings of punch during a three-hour party, so prepare 1 gallon of punch for every 10 guests.

If serving cocktails or non-alcoholic drinks, plan on each guest consuming 2 drinks per person per hour for the first 2 hours of the party and 1 drink per person per hour after that. A 750-milliliter (standard size) bottle of wine or champagne contains six 4-ounce servings and one 12-ounce beer is considered one serving.

Be certain to have enough ice on hand for serving beverages by stocking at least one-half pound of ice per person and don't forget to have enough glasses for your guests to trade a used one for a clean one at least once during the party.

Bottom Line for Party Time...

A party doesn't have to be extravagant or expensive to be a success. By making your party plans well ahead of time and preparing in advance, you can entertain in a style that suits you and your guests and be guaranteed a wonderful time. After all, the whole idea of entertaining is for everyone to enjoy themselves - including the host. When describing a truly successful party, what phrase could be more fitting than one made popular by actress Bette Davis "...[and a] good time was had by all."

Copyright ©2004 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

===================================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

How to Choose the Proper Cooking Oil

2006-02-04T17:51:00.000-06:00

Understanding Fats...

While cooking oils are pure fat, they are not created equal. All cooking oils are a combination of saturated, polyunsaturated and monounsaturated fats. It is the concentration of hydrogen that determines how they are categorized. Without getting too technical, the following information will hopefully provide a basic understanding of fats.

Saturated Fats:

Saturated fats are found in animal products and are converted into cholesterol by the liver. Butter, margarine, meats and dairy products are especially high in saturated fat. Saturated fat will elevate blood cholesterol levels and is associated with increased rates of heart disease and stroke. It is solid at room temperature.

Unsaturated Fats:

There are two types of unsaturated fats: monounsaturated and polyunsaturated. Monounsaturated and polyunsaturated fats do not raise blood cholesterol levels. Canola and olive oils contain the highest proportion of monounsaturated fat when compared with other cooking oils. Safflower and corn oil are the highest in polyunsaturated fats.

Trans Fats:

Trans fats are man-made or processed fats, which are made from a liquid oil. When hydrogen is added to liquid vegetable oil and pressure is added, the result is a stiffer fat, like the fat found in a can of Crisco. Trans fats are also called hydrogenated fats and are found in margarine and trans fat partially hydrogenated vegetable oils. Trans fats pose a greater risk of heart disease than saturated fats (which were once believed to be the worst kind of fats). While it is true that saturated fats (found in butter, cheese, beef, coconut and palm oil) raise total cholesterol levels, trans fats not only raise total cholesterol levels, they also deplete good cholesterol (HDL), which helps protect against heart disease.

Partially Hydrogenated Fats:

If you have health concerns, read food labels to see if they list "partially hydrogenated oil" as an ingredient. Partially hydrogenated oils are present in all commercially made donuts, crackers, cookies, pastries, deep-fat fried foods (including those from all major fast-food chains), potato and corn chips, imitation cheeses, and confectionery fats found in frosting and candies. All of these products contain unsaturated fats which can be damaged at high temperatures and converted to a trans fat.

Understanding the Difference between Refined and Unrefined Cooking Oils...

Refined Oils:

Refined oils are extracted by solvent extraction for further refining in order to produce clear oil that is free from rancidity and foreign matter. These oils are used as medium cooking oils (225°F to 350°F), high cooking oils (350°F to 450°F) and deep frying oils (greater than 450°F). Refined oils are bland and pale. They have negligible flavor and aroma which makes them ideal for preparing delicately flavored dishes. Use for baking, sautéing, stir-fry and wok cooking, baking, searing, browning, deep-frying and pan-frying.

Unrefined Oils:

Unrefined oils are processed by cold-pressed and expeller-pressed methods. They carry the true flavor of the plant from which the oil is made. The strong flavor of unrefined oils may overwhelm the dish or baked good that is prepared with them; however, strong flavor is not always undesirable and some unrefined oils are used as flavoring agents. (Generally, when there is a strong natural flavor and aroma, there is a higher amount of nutritional value.) These oils are typically called salad oils and are used for salad dressings, marinades, sauces and as light cooking oils for light sautés and low heat baking. As a general rule, they should not be cooked at high temperatures. (The one exception is unrefined safflower oil which is capable of reaching a temperature necessary for deep-frying.) Unrefined oils should not be used at temperatures above 320°F.

Various Cooking Oils and Recommended Use...

Some oils have low smoke points, which means that they will burn at low temperatures. These oils, typically called salad oils, are best used for salad dressings, marinades, sauces and as light cooking oils for light sautés and low heat baking. Other cooking oils have a high smoke point, which means that they can reach higher temperatures without smoking. These particular oils are ideal for deep-frying, pan-frying and sautéing. The information below will discuss various types of cooking oils and their recommended use.

Canola - Canola oil is a monounsaturated oil extracted from the seeds of a plant in the mustard family. It has a mild flavor and aroma and is most commonly available in a refined form. It has a bland flavor and is recommended for deep-frying, pan-frying, sautéing, baking and preparing salad dressings. Its mild flavor and relatively high smoke point (400°F) make refined canola oil a good all-purpose oil. Of all the cooking oils, canola has the least amount of saturated fat (6%) and is the least expensive.

Corn - Made from the germ of the corn kernel, corn oil is almost tasteless and is high in polyunsaturated fat (62%). It is used to make margarine, salad dressings and mayonnaise. With a smoke point of 450°F, it is excellent for pan-frying and deep-frying because it can withstand high temperatures without smoking.

Olive - Olive oil is a monounsaturated oil extracted from tree-ripened olives. The color may range from light amber to green with flavors that range from bland to extremely strong. Olive oil is graded according to its degree of acidity and the process used to extract the oil. Oil labeled "virgin" is cold pressed (a process using no heat or chemicals) and contains low levels of acidity. It provides the body with vitamins E and F. Oil labeled "pure" uses heat and chemicals to process olive residue from subsequent pressings. Unrefined olive oil has a smoke point of 320°F and is recommended for baking, sautéing, stir-frying and wok cooking.

Peanut - Made from pressed, steam-cooked peanuts, peanut oil contains 18% saturated fat. It has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors. Frying with peanut oil gives foods a rich, nutty, roasted flavor. Refined peanut oil has a smoke point of 450°F and is recommended for stir-frying, wok cooking, pan-frying and deep-frying.

Safflower - Made from safflower seeds, safflower oil is pale yellow and almost flavorless. It has more polyunsaturated fat that other oils (78%) but lacks vitamin E. It is considered a good, all-purpose cooking oil. Safflower oil is a favorite for salads because it does not solidify when chilled. Refined safflower oil has a smoke point of 450°F and is recommended for deep-frying, pan-frying, sautéing and baking.

Sesame - Made from pressed sesame seeds, sesame oil is high in polyunsaturated fat (43%) and monounsaturated fat (42%). It comes in two varieties, light and dark. Light sesame oil is made with untoasted sesame seeds and has a nutty flavor. It is especially good for stir-frying, wok cooking and preparing dressings. Dark sesame oil (Asian) is made with toasted sesame seeds and has a much stronger flavor than light sesame oil. It should only be used in small quantities for flavoring foods; it is not suitable for cooking. Refined sesame oil has a smoke point of 350°F and semi-refined sesame oil has a smoke point of 450°F.

Soybean - Highly refined soybean oil is reasonably priced, very mild, versatile and it represents approximately 80% of all the cooking oils used in commercial food production in the USA. Almost any product that lists vegetable oil as an ingredient most likely contains refined soybean oil. With a smoke point of 450°F, soybean oil is a good, all-purpose oil. Use for deep-frying, pan-frying, wok cooking, stir-frying and baking.

Sunflower - Made from sunflower seeds, sunflower oil is pale yellow in color, has a bland flavor and is considered a good, all-purpose oil. It is low in saturated fat and high in polyunsaturated fat. Semi-refined sunflower oil has a smoke point of 450°F and is excellent for sautéing, preparing salad dressings, deep-frying and pan-frying.

Vegetable - Vegetable oil is an inexpensive, all-purpose oil which is a blend of refined oils made from vegetables, nuts and seeds. Most vegetable oils are made from soybeans and are high in monounsaturated fat, high in polyunsaturated fat and low in saturated fat. Designed to have a mild flavor and a high smoke point, it is recommended for deep-frying, pan-frying, sautéing and baking.

Note: The American Heart Association Cookbook, Fifth Edition, recommends all of the above cooking oils with the exception of peanut oil due to its high saturated fat content.

Miscellaneous Facts, Tips and Warnings...

<> Essential fatty acids are vital for good health. Without some fats in our diets, we cannot absorb the fat-soluble vitamins A, D, E and K.

<> All cooking oils contain 100% fat.

<> A tablespoon of cooking oil contains 14 grams of fat.

<> All cooking oils contain the same number of calories - one tablespoon contains 120 calories.

<> For better health, choose oils/fats that are low in saturated fat.

<> Cooking oil used for deep-frying can usually be reused several times. Wait until the oil has cooled completely before handling then strain it into a clean sealable container for storing.

<> The most accurate method of testing the temperature of oil for deep-frying is a deep-fat thermometer. Make sure the bulb of your thermometer is completely immersed in the oil, but not touching the bottom of the pan. Otherwise, the reading could be affected. If a deep-fat thermometer is not available, the age-old method of dropping a square of bread into the hot oil will suffice. If the bread cube rises to the surface crackling and frying, the oil's hot enough.

Rule of thumb when using this method - If the bread cube browns uniformly in:

60 seconds, the temperature is 350-365°F

40 seconds, the temperature is about 365-382°F

20 seconds, the temperature is about 382-390°F

<> To dispose of used cooking oil, carefully pour cooled oil into a strong sealable container, such as an old plastic jar with a lid or old coffee can. (Avoid using breakable glass jars.) If the amount of oil is small, place the filled, sealed jar in the trash. Dispose of large amounts of cooking oil by taking it to the local landfill.

<> Do not pour cooking oil down the kitchen drain. Even small amounts will eventually clog the plumbing.

<> Remember to always wait until cooking oil has cooled completely before handling.

**********************

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

============================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

Tips and Techniques for Cooking Rice

2006-02-04T14:46:00.000-06:00

Rice has been around for a very long time. It is known to have been cultivated for over 5,000 years and is thought to be one of the very first crops. With over 7000 varieties, rice has become the staple food of more than half of the world's population. Most people have at least one rice dish that they particularly enjoy.

Asian countries produce approximately 90% of the world's rice and Asians eat as much as 300 pounds of rice per person per year. Americans eat a little more than 21 pounds of rice per person each year and the French consume about 10 pounds of rice per person annually.

In spite of its long history and worldwide popularity, many people today are uncertain about cooking rice for fear of inconsistent results. This article briefly discusses the benefits of including rice in a healthy diet and offers an array of tips and techniques for successfully preparing and safely storing rice.

Benefits of Including Rice in Your Diet...

Rice is an excellent food to help keep your body healthy. Rice has the following nutritional benefits:

<> Rice is a good energy source...
Rice is an excellent source of carbohydrates. Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain.

<> Rice is low in fat, cholesterol-free and low in salt...
Rice is an excellent food to include in a balanced diet. It is low in total fat and saturated fat, is cholesterol-free (therefore an excellent food to include in a cholesterol lowering diet) and contains negligible amounts of sodium.

<> Rice is gluten-free...
Some people are unable to tolerate the proteins found in wheat, rye, oats and barley and should choose foods that are gluten-free. All rice is gluten-free, making rice the essential choice for those with gluten free dietary requirements.

<> Rice contains no additives or preservatives...
Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet.

Long Grain, Medium Grain and Short Grain...

Rice contains two starches, amylose and amylopectin. The ratio of these starches determines the texture of rice. Rice with a higher amylose content is separate, light, and fluffy when cooked. Rice with a lower amylose content cooks into grains that are moister and tender, with a greater tendency to cling together.

<> Long grain rice - This is a generic classification for rice in which the milled grain is at least three times as long as it is wide. It contains the highest percentage of amylose (approximately 23 to 26 percent) so it is separate and fluffy.

<> Medium grain rice - This size classification is for rice grains which are less than three times as long as they are is wide. Medium grain is sometimes labeled 'short grain' to distinguish it from long grain rice. The cooked grains are moist and tender, and they cling together. It contains approximately 15 to 19 percent amylose and is typically used in recipes that call for a creamy consistency, such as rice pudding and paella.

<> Short grain rice - This rice is almost round (less than twice as long as it is wide). When cooked, this rice tends to be even more moist, tender, and sticky than medium grain. It is estimated to contain roughly 12 to 17 percent amylose and is commonly used for sushi.

Rinsing and/or Soaking Rice...

<> What about rinsing rice before cooking?

Modern processing techniques are effective at removing impurities and producing clean, consistent rice; however, many people still prefer rinsing rice prior to cooking. Some feel that one benefit of rinsing is to remove any loose starch thereby providing a fluffier, less sticky rice and more consistent cooking. Experiment with both techniques to determine which you like best.

<> What about soaking rice before cooking?

Some varieties of rice (e.g. Basmati) cook better after soaking. Soaking softens the grains for better texture and prevents breaking of brittle varieties. Most 'sticky' varieties of rice will not cook properly without soaking. Be certain to soak the rice if it is indicated in the recipe.

** Remember: If rice is rinsed or soaked before cooking, be sure to drain it thoroughly so that the liquid measurement will be accurate.

Basic Methods of Preparing Rice...

<> Absorption Method
The absorption method is the most popular method for cooking rice. It uses a set amount of rice and a set amount of water for a set amount of time. By the time the water is absorbed, the rice should be done. This is also the method by which most rice cookers work, though some employ a mixture of this and the steaming method.

<> Steaming Method
This is usually the preferred method for cooking sticky and clinging varieties of rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone, without the rice ever touching the boiling liquid.

Proper Proportions...

Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general rule is 2 parts of liquid to 1 part rice by volume; however, different varieties of rice may require slightly less or slightly more liquid. Always refer to the label instructions to verify the proper ratio of liquid and cooking time.

How to Store Rice...

<> Uncooked Rice

Due to its low moisture content, properly stored white rice should keep without losing quality for as long as 3 years. Store uncooked rice in a sealed container in a dry, dark, and cool place. If rice is expected to be used fairly soon, then a glass container on the counter or open cupboard shelf in indirect light is acceptable.

<> Cooked Rice

Allow cooked rice to cool completely, then store in a well sealed container or zip-lock storage bag in the refrigerator. Stored cooked rice may breed pathogenic organisms and possibly cause food poisoning when eaten. Always keep cooked rice in the refrigerator and discard all leftover rice that is not used within 2 or 3 days.

Tips and Techniques...

<> Read the box or recipe for desired results. Since different varieties of rice are best when cooked using a particular method, be certain to follow recipe instructions to get the best flavor and texture from rice.

<> Measure rice and water accurately. The addition of salt and butter is optional.

<> Use a heavy-bottomed pot when cooking rice so the heat is distributed evenly.

<> Rice will triple in volume, so use the proper size pot with a tight-fitting lid. If the level of uncooked rice in the pot is more than two-inches deep, choose a pot that will accommodate the amount of rice to be cooked.

<> Use a tight-fitting lid so the steam will stay in the pot while the rice cooks. Do not remove the lid until the end of cooking time. If rice is not sufficiently done, return cover and continue to cook a few minutes longer.

<> Time the cooking according to package directions. Cooking at higher altitudes will require additional time and will be indicated in the instructions.

<> Rice prepared in the microwave takes no less time than cooking on the stovetop.

<> When used properly, rice cookers or steamers provide a no-risk method of preparing rice. To cook rice in a rice cooker, always be certain to follow the manufacturer's instructions. You may find that you want to reduce the amount of water by 1/4 cup (50 ml) for each 1 cup (250 ml) of rice being cooked.

<> Fluff cooked rice with a fork before serving. When rice is cooked, stir, recover and set aside for 5 minutes. This allows some of the steam to escape and fluffs the rice to keep the grains separate. (Cooked rice will pack and become a bit sticky if not stirred at this stage.)

<> Rice may be cooked ahead of time and reheated quickly before serving. To reheat rice, add 1 to 2 tablespoons (15-30 ml) of water for each 1 cup (250 ml) of leftover rice. Cover and heat for 4 to 5 minutes on the stovetop or 5 to 10 minutes in the oven. In the microwave oven, reheat on HIGH for 1 to 3 minutes.

<> Leftover rice may be frozen in small bags or containers and reheated in the microwave oven or on the stovetop. Remember to add water as recommended above.

When all else fails, follow the instructions...

While exactly how rice cooks varies from variety to variety, getting consistently good results is certainly not impossible and people should not shy away from cooking rice. Just remember...to insure consistently good results, the best method for preparing rice is generally the one included on the package.

Copyright ©2006 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com/ to see all that Bedrock Press has to offer. In addition to writing syndicated culinary articles, Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

===================================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

How to Select and Care for Kitchen Knives

2006-02-04T12:49:00.000-06:00

There is no more essential tool in the gourmet's kitchen than a good, sharp knife. Working with a knife that has a sharp blade and sturdy handle will help slice and chop more efficiently. It is best to invest in quality knives and with proper care they will serve well and last a lifetime. Although the best knives are expensive, good-quality ones are still affordable. This article defines the most commonly used kitchen knives, how to select them and how to maintain them.

MOST COMMONLY USED KITCHEN KNIVES

Boning knife - A boning knife is used for boning raw meat or poultry. It has a very narrow blade and is generally 5 to 6½ inches in length. Some blades are stiff and some are flexible. A stiff boning knife is good for boning meat, while a flexible boning knife is preferred for poultry.

Chef's knife - A chef's or French chef's knife has a wide 10- to 12-inch blade that tapers to a fine point and is used for general cutting, chopping, and slicing. It is essential for chopping, mincing and dicing vegetables. This knife is typically used on a cutting board by rocking it on its gently curving edge, using the tip as a stationary pivot. Its broad blade keeps knuckles from hitting the cutting board. Use its back to break chicken bones and scrape foods from the board. Use the flat side for crushing things like garlic.

Chinese chef's knife - This knife is the Asian version of the French chef's knife. It is frequently referred to as a Chinese cleaver because of its similar shape to a meat cleaver. It is a wide, thin-bladed knife meant for delicate chopping and slicing of vegetables, herbs and soft meat. This knife is not suitable for cutting bones.

Cleaver - A cleaver has a heavy, broad blade similar to the blade of an ax and is used to cut through meat and bones. Its heavy weight makes easy work of cutting bone, splitting ribs and getting through gristle. The thick edge will not chip easily and the heavier the cleaver is in weight, the easier it is to use. Note: This cleaver is distinct from the Chinese cleaver, which cannot be used for cutting bone.

Fillet knife - A fillet knife is similar to a boning knife. Its thin blade is 6½ to 9 inches in length and should be quite flexible. It is ideal for filleting fish or chicken.

Paring knife - A paring knife has a short, 2- to 3-inch blade that may be of a variety of shapes and curves. It is used for peeling, trimming or preparing fruit and vegetables that can be held in the hand. It is handiest for close-up work like eyeing potatoes but is unsuitable and possibly hazardous when used for working with large, chunky foods.

Serrated knife - (Bread knife and Tomato knife) - This type of knife has serrated edges which enables it to pierce a hard crust or skin without bruising or crushing the delicate insides. Lengths are available from about 5 to 12 inches.

Slicing or Carving knife - A slicing or carving knife has a fine edge designed for slicing and carving very thin slices of food, particularly meat. Its very narrow, thin blade is usually 8 to 12 inches in length. The more flexible the blade, the easier it will be to get a thin slice. Ceramic knives generally make excellent carving knives due to their thinness and incredible sharpness.

Utility knife - The all-purpose utility knife has a narrow blade that is 6 to 9 inches in length. Those who feel that a chef's knife is too large and cumbersome will find this knife easier to use. Use it also when you feel that a paring knife is too small for a task.

SELECTING KITCHEN CUTLERY

Even the infrequent cook needs a few decent knives. If you cook a lot or plan to, it will be worthwhile to invest in quality cutlery. Expect to pay $20 for a less-expensive knife of serviceable quality and plan to pay from $50 to $150 per knife for fine kitchen cutlery.

Begin by visiting local department stores and kitchen stores to look through their selections. For convenience in shopping and a broader selection of brand-name cutlery at reasonable prices, visit online retailers.

Look for knives that have metal or wooden handles and one-piece metal blades that are sharp and extend the entire length of the handle. Almost all kitchen tasks can be accomplished with three basic knives. Select a chef's knife with an 8- to 10-inch blade, a 6-inch utility knife and a 3- to 4-inch paring knife. Augment this basic set of knives with a serrated knife for cutting breads and fruit, and a medium-grit sharpening stone and honing steel to keep your knives sharp.

HOW TO SHARPEN A KNIFE

From the safety aspect, sharp knives are safer and easier to use than dull ones. A sharp blade prevents accidents because it slices easily and effectively. A dull blade requires more force and can cause clumsy slips. Even good knives will need to be sharpened from time to time.

Sharpening Stone...

There are many different ways to sharpen a knife. Most chefs say that the best tool for sharpening knives is a sharpening stone.

(1) To sharpen a knife, place a medium-grit flat sharpening stone on a table. Lay a damp cloth beneath the stone to prevent it from slipping. Position the stone either parallel or perpendicular to the table's edge.

(2) If the stone is natural, apply a thin layer of mineral oil on it. If the stone is diamond-coated, sprinkle with water.

(3) Hold the knife blade at a 20-degree angle to the stone's surface. Place the blade's heel (the part closest to the handle) at one end of the stone. Apply pressure on the top of the blade with the fingers of your other hand. In one stroke, draw the blade slowly over the stone's surface, sweeping in an arc and pulling the blade entirely from heel to tip. Press evenly on the blade throughout the stroke.

(4) Repeat five or six times on each side of the blade, sweeping in one direction and alternating sides of the blade after each stroke. If necessary, wipe the stone clean and apply additional oil or water.

(5) Finish the blade's edge with a sharpening steel.

Sharpening or Honing Steel...

A sharpening or honing steel is a metal rod coated with fine grit and magnetized to finish a blade's edge and smooth out irregularities after sharpening with a stone. It also aids in realigning a blade's edge that has dulled with the friction and pressure of normal use.

When shopping for a steel, remember that the length is important. The steel should be at least 4 inches longer than the knife blade for safe and efficient sharpening. A 14-inch steel will be an adequate length for most sharpening purposes.

(1) To steel a blade, hold the steel vertically, with its tip pointing straight down and resting on a table's surface. Keep your thumb behind the handle guard.

(2) Hold the knife at a 20-degree angle against the steel. Make light, even strokes along the blade's entire length. Alternate sides of the blade for an even edge, stroking five or six times on each side.

HOW TO CLEAN KNIVES

Proper cleaning can prolong the life of cutlery. It is best to clean knives as soon as possible after use to prevent certain food residues from damaging the blades. Certain food acids can stain even the most stain-resistant of knives. Also, when food is left to dry on a blade it can cause the knife to become more difficult and hazardous to clean. Make it a practice to wipe knife blades clean with a damp cloth after each use.

Always hand-wash knives and never subject a good quality knife to the harsh detergents and scalding temperatures of a dishwasher. High temperatures can harm the cutting surfaces and the thrashing of utensils, which is likely to occur, can also nick or otherwise damage the sharp edge of the knife. Also, the heat and steam in a dishwasher can harm wooden-handled knives.

To hand-wash knives, fill the sink with warm water, keeping the water level low so that knives can be easily found. Add dish detergent to the water when cleaning stainless steel knives and baking soda when cleaning carbon steel knives. Rinse any excess food from the knives then scrub them with a nylon-backed scrub sponge. Rinse well. Dry the knives completely with a soft cloth immediately after washing. For safety, hold the cloth at the knife's spine rather than its edge. Put knives away after drying.

STORING KNIVES

Keep knife blades protected when they are not being used. It is best to store knives away from other utensils. Unless protected by a sheath, it is better not to store knives in a silverware drawer where the edges might be damaged. Instead, keep knives in a wooden or polyethylene block. If using a slanted block with vertical openings, be certain to store knives with the cutting edge of the blades upward. To prevent bacterial growth, the blades must be completely dry before storing knives in a block.

If storing knives in a drawer, protect each blade with a sheath. To design a homemade sheath (or knife slip) for storing a particular knife, simply lay the knife on a piece of cardboard and trace the blade twice. Cut out the two pieces and tape them together with duct tape along the two long ends to the point. Use extra tape to reinforce the point. Slip the cover over the knife blade through the open end.

USING AND CARING FOR CUTTING BOARDS

Protect knives by using proper cutting surfaces. Wooden or polyethylene cutting boards are recommended because they create the least resistance against the edge of a knife blade. Avoid cutting on ceramic, metal or other plastic surfaces, which would quickly dull a knife's sharp edge.

It is important to wash cutting boards after each use. Polyethylene cutting boards can go in the dishwasher but wooden boards should be carefully washed by hand. Thorough washing in hot, soapy water and air-drying diminishes the likelihood of germs remaining on the surface. Always store cutting boards in a well-ventilated area.

LIFELONG SERVICE

Keep in mind that a dull knife, whether expensive or inexpensive, will cause cutting accidents more often than a sharp one. Acquiring a quality knife and keeping it properly maintained will provide a lifetime of safe and efficient service.

Copyright ©2004 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

==========================================================
Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."

The Well-Stocked Kitchen for the Blooming Gourmet Cook

2006-02-04T12:15:00.000-06:00

So, you're looking forward to preparing and serving delicious gourmet meals to your family and friends. Since the meal begins in the kitchen, any gourmet chef will tell you that proper kitchen equipment and tools are essential.

Items that will be found in the well-stocked kitchen are listed below:

Bakeware and Accessories

13x9-inch baking pan
8x8-inch baking pan
Bundt pan
2 round cake pans
2 cooling racks
Flat baking (cookie) sheet
Flour sifter
Glass pie plate
2 loaf pans
2 sets of muffin tins
Pastry brush
Pastry bag with tips
Pastry cutter
12-inch round pizza pan
Rolling pin
9-inch springform pan

Cookware

Broiler pan with rack
Double boiler
4- to 5-quart Dutch oven
Deep covered roasting pan
Shallow roasting pan
1-quart saucepan
2-quart saucepan
3-quart saucepan
Sauté pan
8-inch skillet
10-inch skillet
8-quart stockpot

Cutlery

Carving knife
Chef's knife
Kitchen shears
Paring knife
Serrated bread knife
Serrated tomato knife
Sharpening steel (same brand as your knives)
Note: Choose high-carbon steel knives with handles that fit comfortably in your hand.

Dishware

Assortment of small multipurpose glass and metal bowls
Containers with lids for airtight storage
1½- to 2-quart gelatin mold
2 microwave-safe casserole dishes with lids
Set of nesting mixing bowls
Various sized baking dishes and casseroles

Electrical Appliances

Blender or food processor
Deep fryer
Coffee maker
Electric skillet
Hand mixer
Kitchen scale
Microwave oven
Slow cooker
Small food chopper
Toaster or toaster over

Kitchen Utensils & Gadgets

Can opener
Candy thermometer
Cheese grater
Colander
Collapsible vegetable steamer
Corkscrew
Cutting board
Funnel
Garlic press
4-sided grater
Ice cream scoop
Jar opener
Kitchen tongs
Lemon juicer
Lemon zester
Ladle
Long handled fork
Measuring spoons
Meat mallet
Meat thermometer
Metal or wooden skewers
Melon scoop
Nut cracker and picks
Oven mitts
Oven thermometer
Pepper mill
Pot holders
Potato masher
Set of dry measuring cups
Set of liquid measuring cups
Slotted spoon
Spatulas
Spoon rest
Strainers
Tea kettle
Timer
Turkey baster
Vegetable brush
Vegetable peeler
Wooden spoons
Wire whisk

Keep in mind that you will want to invest in good quality items. Most of the must-have kitchen equipment and tools listed above may be found at your local discount stores and department stores. For a broader selection, shop at stores that specialize in kitchen equipment or online retailers.

Copyright ©2004 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

===================================================

Notice to Publishers: The author of this article has made it available to the public for publication at no charge in order to promote her products, newsletters and website. To use this article, the copyright information and author’s bio at the end of the article must be included.

For additional terms, refer to "Culinary Content Terms of Service for Publishers."