Insider's Guide to Successful Barbecue Cooking on a Gas Grill - Part One, Methods

 

Grilling is grilling, Right? Er, no, wrong! In order to get the most out of your gas grill, you need to be master of the different techniques. The trouble is that the instructions that come with the grill seldom tutor you in the real arts of grilling so here is the Grilling Coach's advice on outdoor cookery methods ...

Indirect Method

The indirect method works much the same way as a convection oven. You operate one burner and place the food over the other. The operating burner provides the heat, surrounding and cooking the food on the other side of the grill allowing you to cook slowly without the food coming in contact with the flames.

Since the heat is circulating, it is not necessary to turn the food. All preheating and cooking is done with the lid down.

Surface Broiling with Lid Raised

This method of broiling exposes only the bottom side of the meat or food to cooking temperatures. It is the slowest method of cooking on a gas grill and is, therefore, suitable only for foods that cook quickly.

Surface Broiling with Lid Lowered or Closed

Foods cook more quickly when the lid is lowered because heat is confined in the grill and both the top and bottom surfaces of the food are exposed to cooking temperatures.

You will also get smokier flavor when you cook with the lid lowered, as there is more flaming and more smoke. Be careful not to overcook the food, though. When broiling steaks or hamburgers, use a High setting to sear the surface. This will help keep the meat inside moist and juicy without overcooking the center of the meat.

Roasting or Baking

You can make your gas grill an oven by closing the cover. Using burner adjustments and the heat indicator, you can control the temperature inside the grill and use it to bake, roast, or barbecue an incredible variety of foods.

Rotisserie Broiling

Rotisserie broiling has several advantages. The meat browns and cooks evenly on all surfaces and does not require constant attention. Whole turkeys, chickens, hams, and large roasts can be barbecued with delicious results. Exact degrees of doneness can be easily determined by the use of a meat thermometer.

Insert the spit rod lengthwise through the center of the meat, balancing it carefully. Secure with holding forks. Roll the spit in the palms of your hands to see if it is balanced. If the weight is not evenly distributed, the spit rod will stop turning once the heavier side of the meat rotates to the down side.

Flare-ups

Reasonable amounts of flaming and smoking are desired in broiling or cooking most kinds of meat because that is what produces the barbecue flavor, the essence of outdoor cooking. Of course, too much will cause burning and charring of the meat and should be avoided.

To reduce or eliminate flare-ups:

Trim surplus fat off meat or fowl before cooking.

Purchase lean cuts of meat and ground chuck or round for hamburgers.

Avoid pre-basted turkeys, as they are filled with oil and need careful watching for excessive flare-ups.

Cook with grids at top level and, if necessary, burner at lower setting.

Have a squirt bottle of apple juice handy to douse minor flare-ups. Use baking soda for grease fires.

Flaming can be controlled, in some cases, by adjusting the lid slightly open.

Smoking

Covered grills give wonderful added smoke flavor to meat, poultry, and fish. Smoking woods are available in chips or chunks. Chunks burn longer than chips and are better for foods with longer cooking times. Soak wood chips and chunks in water for about one hour before using. Use a handful or two of chips or two or three chunks at a time placing them evenly over the lava rocks, being careful not to smother the fire. The more wood used, the stronger the flavor.

Do not use wood that has been commercially treated with chemicals. Softwoods such as pine are not recommended, as they give the food a bitter flavor.

HICKORY has a definite "smoked" flavor -- robust and western.

MESQUITE has a lighter "smoked" flavor -- more southern in taste.

APPLE AND CHERRY WOODS have a more delicate flavor and are excellent with poultry.

NUT WOODS have a milder smoke flavor.

GRAPEVINE CUTTINGS have a subtle sweet flavor.

For additional flavoring, throw some garlic cloves, fresh or dried herbs, or fruit rinds on the rocks.

Cooking Times

A cooking time chart is not an exact guide for cooking with a gas grill because you will be cooking outdoors where temperatures and wind can influence the rate of cooking. Different grills, size of the meat, and how often the lid is raised also have an effect on the cooking times.

There is no better way to ensure good cooking results than careful attention to the food on the grill. If you are cooking thick cuts of meat or whole fowl, a meat thermometer is your best insurance of exact cooking results, but be careful as some meat thermometers, left in while cooking, can give false readings. Your best guide is your own experience in the use of your gas grill. You will soon become an expert in gauging the amount of time needed to cook various foods and meats to the desired degree of doneness.

High Setting (Approximately 550°F/290°C)

Use this setting for searing steaks and chops, for a fast warm-up or for burning food residue from the grills after you are finished cooking. You seldom use this setting for extended cooking.

Medium Setting (Approximately 450°F/230°C)

Use this setting for most grilling, roasting and baking as well as for hamburgers and vegetables.

Low Setting (Approximately 350°F/180°C)

Use this setting for rotisserie cooking and smoking. (Given temperatures will vary with the outside temperature and the amount of wind.)

Cleaning

Once you are finished cooking, burn off any food residue by setting the control to High, closing the lid and heating for 5 to 10 minutes or until the smoking stops. After turning the heat off, use a long-handled wire brush to clean the grills. Protect your hands with oven mitts. You do not have to clean your barbecue after every use, but if you wish to give it an occasional scrubbing, use a mild solution of soap and water and rinse thoroughly. Never use a commercial oven cleaner.

For a more thorough cleaning of the grill and briquettes, place a large piece of heavy-duty aluminum foil, shiny side down, on top of the cooking grill. Leave gaps on the sides of the grill open so you are covering only three-quarters of the cooking surface. Ignite the grill with the burners on High, close the lid and let heat for 10 minutes. Turn all burners off and let cool. Remove the foil.

In part 2 the Grilling Coach deals with preventive maintenance and safety.

Want the best barbecue tips and advice? Want to impress friends and family with your grilling skills? Then visit the Grilling Coach now.

Article Source: http://EzineArticles.com/?expert=Richard_C_Myers

Guarantee Successful Barbecue Sauces - Insider's Guide to the Right Tools

Preparation is the key to running a successful grill party. Buy good quality fresh foods and take plenty of care when preparing sauces and marinades as they add a great deal of flavor. For preparing your sauces, you will need to have a set of good quality kitchen tools to do the job properly. Tools are not the be all and end all but they can make a difference to your cooking.

Food Processor

This versatile appliance works faster than a blender. With most processors, you can add ingredients while the machine is running. Try the same thing in a blender and have fun doing lots of cleaning up!

Saucepans

Most kitchenware experts recommend the use of either heavy-duty enamel or stainless steel pans in several sizes with lids. Avoid using aluminum, which will react adversely to highly acidic content of tomatoes, mustards, fruits, and vinegars. Cheap, thin metal pans are notorious for having hot spots, which scorch food or heat unevenly.

Knives

The best quality steel knife you can purchase is the hot-dropped, forged, and ice-hardened carbon steel variety. This type of knife holds its sharpness extremely well. If a carbon steel knife is too expensive for your budget, a well-made stainless steel knife is your next best choice. Purchase plastic guards to protect the blades. A steel for sharpening knives is also a very good investment. Have your knives routinely sharpened twice a year by a local cutlery store.

Cutting Board

A cutting board is essential. There has been a lot of discussion in the food safety industry lately about wood versus polyethylene boards. Some people now recommend wood over plastic. Wood boards should be routinely sanded and oiled.

Poly boards are easier to maintain and clean than the wooden ones. In fact, many cook offs require that the contestants only use poly boards for cutting their meats. Should your poly board become stained by tomato paste or paprika, place it in a sink or tub filled with hot water and a capful of bleach, let it sit for a few minutes; rinse it off carefully, and it will look as good as new.

Other Kitchen Tools

You'll also wind up using plastic measuring spoons, glass or plastic measuring cups, a food mill, strainer, colander, sieve, slotted spoons (preferably food-grade plastic), grater, ginger grater, citrus zester, garlic press, pastry brushes, various sizes of nylon whisks, spatulas, and a sauce mop. These items are relatively inexpensive and may be purchased at most stores. There are also a number of mail-order catalogs that feature a wide assortment of gourmet kitchen tools and items.

Want the best barbecue tips and advice? Want to impress friends and family with your barbecue grilling recipes? Then visit the Grilling Coach now.

Article Source: http://EzineArticles.com/?expert=Richard_C_Myers

Barbecue Skills Masterclass - Using Direct and Indirect Heat Properly

 

Foods are cooked on the grill with either direct or indirect heat. Once you master these techniques, you can grill almost any kind of meat, poultry, or fish, plus an amazing array of vegetables, appetizers, and baked items.

DIRECT HEAT

Food cooks in minutes when placed directly over high heat because the intense temperature browns the outside, concentrating the flavors in a caramelized crust while cooking the inside by heat conduction. The high heat produces foods with a smoky flavor.
Direct grilling is best suited to foods that are tender, small or thin, and cook quickly -- in less than 20 minutes -- such as steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables.

Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods. The closed cover lowers the temperature inside the grill by decreasing the oxygen supply to the fire allowing larger foods, such as roasts and bone-in poultry to cook more slowly. It also imparts a smoky flavor.

To set up a gas grill preheat it with the lid closed and then adjust the gas flow settings to the desired heat level.

Electric grills also make use of direct heat, though they generally can't reach as high a temperature as gas or charcoal grills. The good news is that indoor electric grills allow you to enjoy grilled boneless chicken, vegetables, seafood, and hamburgers year-round no matter how much snow is on the ground.

INDIRECT HEAT

Cooking by indirect heat means placing the food adjacent to, rather than directly over the fire. The grill cover must be down. The setup is similar to a horizontal smoker, though cooking takes place in the same chamber as the fire, the temperature is generally higher and wood chips are not required. Indirect grilling is the best of both worlds -- great flavor and tenderness that results from slower cooking. In terms of timing and temperature control it's more forgiving and easier than direct grilling because food cooks evenly without having to be turned.

Indirect grilling enables you to roast large or fatty cuts of meat without burning them to a crisp. It is definitely the choice for cooking whole birds, ribs, brisket, large roasts, whole fish, and whole vegetables such as squash, onions, potatoes, or corn on the cob.

However, for indirect grilling, resist lifting the cover to peek inside. Uncovering the grill allows heat to escape and can add as much as 15 minutes to the grilling time every time the lid is lifted. Let the foods grill for the minimum time specified in the recipe before checking how cooked they are. When cooking indirectly, it's best to use a thermometer to test whether meat and poultry is cooked sufficiently.

Indirect grilling on a gas grill takes less preparation. Light the grill according to the manufacturer's instructions. Turn the setting to high and let the grill preheat for 10 to 15 minutes. Then reduce the heat on one burner to medium or medium-high and turn the other burner off to set up two heat zones. Place the drip pan directly on the lava rocks, ceramic briquettes, or flavorizer bars on the burner that's turned off. Adjust the gas flow to the burner that's on to maintain the desired temperature inside the firebox. Place the food on the grill rack directly over the drip pan.

The drip pan collects the fat drippings from the foods to minimize flare-ups. It also can be used to hold water or other liquid such as juices, beer, or wine to create steam and help add flavor during prolonged cooking. Some gas grills have built-in drip pans. If yours doesn't, use a disposable, foil roasting pan or make your own using heavy-duty foil.

So with these insiders tips and advice fresh in your mind, get out there and GRILL!!

Want the best barbecue tips and advice? Want to impress friends and family with your unique grilling recipes? Then visit the Grilling Coach right now.

Article Source: http://EzineArticles.com/?expert=Richard_C_Myers

Smokin Barbecue

 

Love the taste of barbecued ribs right off the smoker? How would you like to make them yourself?

Smoking meat is really not too terribly difficult, especially if you use the correct equipment. And the first - numero uno - needed piece of equipment is the smoker.

A smoker differs from a conventional backyard BBQ grill in several ways. Your typical Weber on the patio is used to cook food fast, and at a very high temperature. With a smoker, you cook food at a much lower temperature for a longer period of time, ribs will typically take 6 hours as an example.

Also, with a smoker, you may have a pan of water between the meat and the fire. The water tends to hold the smoker at a constant temperature, and also moistens the meat, making it very tender.

A typical grill will use propane or charcoal as fuel, and a smoker may use the same as well. Seasoned veterans though will use hardwood to smoke their food. As the wood burns, it gives off a distinct smoke depending on the type of wood used. The smoke is infused in the meat giving it a unmatchable flavor. Just make sure to use hardwoods. Softwoods such as pine will actually render the meat inedible.

Good brands of smokers to look for are Brinkmann, Traeger - which uses wood pellets, and Bradley. All these companies make models for the backyard bbq'er, not just commercial models.

So there you have it. The best way to achieve superstar status in the backyard BBQ world is to get yourself a smoker and start cooking up fantastic food for your friends and family!

John G Phillips owns and operates http://www.bbqsmokergrills.com
Barbecue Smoker Grills

Article Source: http://EzineArticles.com/?expert=John_Phillips

How Can a Cooking Guide Help You?

There are many people that like to cook and have the ability to do it without a guide or a cookbook. Not everyone is that lucky. If you are not one of these people than you will want to find a cooking guide that can help you. You really need a guide for cooking if you are just learning how.

Why do you need to get a cooking guide? You don't have to but it will help you in a lot of ways because there is a lot of information in the guides that will help you when you start cooking. Here are some of the things you can find in a guide for cooking.

One: Recipes - There are many different recipes in different guides. This will help you learn how to make many different dishes.

Two: Tips on measuring and other cooking tips, cooking temperatures and proper food handling.

Three: Techniques - These can help you learn how to cook a certain food better. Many cooks will have their own techniques they use and that is okay but if you don't have your own than it is a good idea to find some.

Four: Ingredients - This is important because there will be different ingredients for each recipe. You will learn what ingredients go with what recipes but you will also learn how much of each ingredient to use and what ingredients to stay away from.

These four things are the major things that are covered in a cooking guide. You may find a guide for cooking that has a lot more than that in it. Each guide that you find will be different. So before you choose which one you want, you may want to do some research and see which ones you can find.

You can even choose to get more than one cooking guide if you want to. Lots of people that like to cook will have a couple different guides for cooking to help them. The more guides you have the more you will know how to cook. You will also be able to learn what not to do and use when you are cooking.

You don't have to use a cooking guide if you don't want but if you don't you will more than likely struggle with cooking. Why not get a guide for cooking that can make it easier on you. This will help you learn and help you enjoy cooking more because you won't have to guess at anything. Cooking can be a lot of fun, especially if you have a good guide to help you.

http://thecookshangout.com - 99% of chef's say they "can't live without it", now with a FREE 30 day cooking course for a limited time only.

Thanks for Reading and happy cooking,

-- Maria Glensworth

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Eating For Balance With an Ayurvedic Diet - "How to Fall in Love With Foods You Know Nothing About"

 

Ayurveda, the Indian science of life that prescribes living the healthiest way possible, is a science every living human being should know about. According to ayurveda, every individual has unique needs for balance. Since diet is one of the most important ayurvedic tools for achieving balance, ayurvedic healers generally design individualized diets for people they see, based on various factors such as age and gender, the doshic tendencies that need to be balanced at a given time, the strength of the body tissues and the digestive fires, and the level of ama (toxins) in the body.

Additional factors considered, would be the place where a person lives, along with the seasons, which are also factors that affect dietary dos and don'ts. The ayurvedic individualized approach to choosing foods for balance, can be a little intimidating at first, and there are some universally applicable principles that are important to follow if you are living, and or want to live an ayurvedic lifestyle.

It's probably safe to say that many people today are searching for alternative lifestyle changes that will lead them to a healthy well balance life. Most people are beginning to slowly understand that they have to take better care of themselves and with that, people are increasingly looking for things that work. For centuries, Indians based their natural diets on individual temperament (swabhav) and body type (prakriti) as well as their age and profession. The practice of ayurveda is composed of the two words ayus (life) and ved (science), and it is considered a preventive measure against disease and sickness.

Body faults are also an important component of the practice - for example individuals fit into one of three basic categories - vata, pitta or kapha. For each fault, a different diet is prescribed. The Vata people can eat all types of nuts in small quantities, while those with Pitta constitutions should not eat too much sugar. The Kapha type people typically have naturally cold and clammy constitutions, and therefore this type of individual should avoid excessive intake of cold drinks and foods.

To better understand as well as embrace this unique and exceptional science, you need to first understand what the four basic tastes are in Western foods. They are - sweet, sour, salty and bitter. Indian foods include these as well as chilly and astringent tastes. If you eat Indian food on a regular basis, you no doubt have come to know a great many things about Indian cuisine, and all the various spices that make up this wonderful food. For a healthy understanding and appetite of an ayurvedic diet and lifestyle, begin here:

Six Tastes in Ayurvedic Foods (Supreme Relationship Building)

In ayurveda, foods are classified into six tastes--sweet, sour, salty, bitter, pungent and astringent. Ayurvedic healers recommend that you include all of these six tastes at each main meal you eat. Each taste has a balancing ability, and including some of each minimizes cravings and balances the appetite and digestion. On the other hand, the general North American diet tends to have too much of the sweet, sour and salty, and not enough of the bitter, pungent and astringent tastes. A fruit-spice chutney or a spice-mix can provide a little of each of the six tastes if you are in a hurry, but it is ideal to choose foods from each category for complete, balanced nutrition. Just in the category of fresh vegetables and herbs, for example, you could choose fennel bulb or carrot for the sweet taste, fresh lemons for sour, arugula or endive for bitter, radish or white daikon or ginger root for pungent and cabbage or broccoli or cilantro for astringent.

Balancing Physical Attributes (Your Partner will Love It)
Dosha Diet Principles

In ayurveda, foods are also categorized as heavy or light, dry or unctuous/liquid and warm or cool (temperature), and different qualities balance different doshas. A balanced main meal should contain some foods of each physical type. Within this overall principle, you can vary the proportions of each type based on your constitution needs for balance, the season of the year and the place you live. To keep Vata dosha in balance, choose more heavy, unctuous or liquid, and warm foods, and fewer dry, light or cool foods. To help balance Pitta, focus more on cool, dry and heavy foods, and to balance Kapha, try more of light, dry and warm foods. If you live in cooler climates, you'll want to gravitate towards warm comfort foods, and vice versa. Similarly, in winter, when Vata dosha tends to increase in most people's constitutions, almost everyone can benefit from including warm soups and nourishing fresh paneer cheese and whole milk in their diet. In the summer, plan on eating more cool, soothing foods to help keep Pitta dosha in balance.

Spices and seasons

Certain spices contain various overlapping properties. For example, cardamom, an aromatic stimulating spice, is slightly astringent and sweet, as well as pungent. Cardamom is used frequently in Indian cooking to refresh the mind, strengthen the heart and lungs, and relieve pain. Traditionally, seasons also play a huge role in predicting the best means of substance for the body, a focus still largely followed in India today with the seasonality of available fruits and vegetables and the effects of often-extreme temperatures during seasons.

Imparting properties

The vessels are also fascinating in the ayurvedic context, as it is believed to impart certain properties to the cooked food. Certain treatments have to be given to the food from the start. Spices must be ground on stone, shifted to a copper vessel, cooked at a certain temperature, stirred with an iron rod, finished and served in a particular vessel according to the properties of the ingredients.

Materials such as wood, clay, terracotta, cast iron, tin, brass and noble metals, such as gold, all have distinct uses in cooking. Glass, leaves and copper are also mentioned in ayurvedic treaties, along with non-stick utensils.

The material used for and the shapes of pots and pans decide the outcome of cooking, beneficial or otherwise, along with heating that is prescribed specifically in indigenous medicinal terms. One simple example is drinking warm water heated in a silver container to improve strength and stamina. According to ayurveda, each meal should b a feast for all of your senses. When your plate reflects an appealing variety of colors, textures, flavors and aromas your digestive juices start freely flowing in anticipation and your body, mind and heart are all fulfilled by the eating experience. In my next article, find out how to use Ayurvedic recipes to improve your relationships. It'll be fascinating I promise.

Rone de Beauvoir is the author of It's Only Dinner: Dining for Love Romance & Relationships; Decadent Meals and Desserts: How to Conjure Up Love with Aphrodisiacs and several other books. She is a celebrity chef, television personality, professional speaker, international traveler, recording artist, filmmaker, caterer and philanthropist. Her diverse background has helped her to develop a passion for food and relationship building techniques, for which she provides as a consultant and coach to corporations, and individuals, and in seminars. Her experience living in 22 countries gives her a unique insight into the food traditions of exotic places, people and relationships.

Find out more about her seminars, books, and her free newsletter at http://www.itsonlydinner.net

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Cooking For Two Or Less

When you live alone, or there's just the two of you, cooking a home made meal can seem like a much bigger hassle than it has to be or than it actually is. There are plenty of ways to cook for two people or less, skip over the pre-packaged meals and not take a lifetime to prepare and cook a meal. Here are some ways you can avoid the hassle and learn to love cooking from scratch for two or less.

* Understand your portions-When you're cooking for two or less people, the last thing you want to do is make that chicken cattciatore you've been craving because the recipe makes enough servings for 12 people. First of all, you need to remember what you actually eat. You're probably not going to eat only one serving. What a cookbook may fail to tell you is that one serving of chicken cattciatore is about ¾ of a cup. You're going to eat more than that! In fact, most people will eat 3 or more servings when the serving is so small.

* Learn to divide-Even though you ignored and abhorred your math teacher in the 7th grade, division (short, not long) has its place in the kitchen and has many applications in cooking that could come in handy for someone who has relatively few people to cook for. If the recipe serves 12 but you only want to make enough for 6, divide everything by 2. This doesn't necessarily mean you'll divide the cooking time by 2 or the amount of time it takes to stir, etc. but be mindful because you will save time in those areas.

* Make the most of the items you have-There is a laundry list of items to have in your home that will make your cooking easier, especially when you want to make a quick dinner for two. A food chopper that can chop up an onion in 3 taps is one of those items. And don't forget your crock pot-it's that big heavy object that's been neatly tucked away in the back of your cupboard for 10 years. A crock pot can be your best friend for a few reasons. Not only can you simply throw everything in, set it and forget it, but you can also cook enough food for an entire week or more all at the same time, eliminating your need to start from scratch every time. Just freeze the leftovers and voila! You have homemade chicken cattciatore anytime you like.

* Use smaller plates-This tip can actually help you when cooking for two or less and it can help you lose weight as well. If you cook only enough for two people, it will help your brain feel fuller faster so you're not scrounging for extra food later. That way, you can store any leftovers and have a pre-made meal for another day.

Remember, cooking for two or less is about learning to eat right and to use the right tools.

Lisa is "The Crock Cook" and you can take a look here for all her own crock pot recipes including her delicious beef crock pot recipes.

Article Source: http://EzineArticles.com/?expert=Lisa_Paterson

How to Grill a Tri-Tip Roast the Right Way!

 

Summer is here and that means it is the perfect time for grilling a tri tip roast. You too can barbeque a tri tip that will make your mouth water. Tri tip is such a perfect cut of meat to feed larger groups and it is very easy to grill if you know the right way.

If you aren't from the West Coast then you may not be familiar with tri-tip. The tri-tip is cut from the bottom sirloin primal cut. It is considered a roast, but in truth it tastes much more like a great steak. That is why it is so popular.

You can prepare a tri-tip in different ways. You may want to marinade it overnight to seal in some great flavor (although tri tip has plenty of flavor on its own). Or you could use a dry rub the moment before you put it on the grill. Try doing a dry rub to start and then ten minutes before you pull it off, baste it with a nice helping of BBQ sauce of your choice. This will make a nice crust on the roast but it will still have that fantastic center flavor.

The right way to cook a tri-tip roast is over in-direct heat at 325 degrees. This is considered slow cooking as the time to cook it varies from 60 to 90 minutes depending on the pounds of the tip. A basic rule of thumb is to cook the tri-tip for approximately 30 minutes for every pound.

Don't grill the tri-tip directly over burning coals. Tri-tips often release plenty of fat grease and these can fall on the hot coals causing flare-ups. Have an ice-cold beer on hand to keep the flames down (and for yourself, you are BBQing, right?).

Tri-tip should be cooked medium-rare to medium, so pull the tri tip roast off when the center of the tip reaches 140 degrees. Whatever you do, do not cover the tri-tip with aluminum foil as this turns the meat grey and you don't get that nice steak-like crust that a tri-tip should have.

For the absolute best resource on BBQing Tri-Tip check out The BBQ Secrets Guide

Article Source: http://EzineArticles.com/?expert=Dean_Olmstead

Tips in Cooking With a Recipe

 

When all you have done in your life is eat the food that is already prepared, cooking it will be very much like waking up in a world that you are not familiar with. This is where recipes and cookbooks come in.

These self-instructional guide to different dishes is your answer to that confusion. The cook book will give to you a step by step account of what you should do, from preparing and gathering the ingredients to actually cooking the dish.

You actually don't need to ask anything because everything is already provided for you. But despite the blow by blow account of what you should be doing, many still find cooking with a recipe arduous and confusing. Some do not get the results that they want. Others do not get to cook it at all, stumped at the first step in the recipe.

Here are some tips that will help you breeze through this cooking manual and make cookbooks your bestest cooking buddy in the world.

1. Know the terms

Recipes may tell you what to do but they may not always be simple to follow. Some cookbooks use terms that only seasoned cooks know.

Words like batter, medium rare, tablespoon, minced and cubes will be like alien words for those who do not have any experience with cooking a dish.

One solution to this is to always have a dictionary with you. That way, you can look at the meaning of each word and then proceed from there. You don't have to panic when you see those words. They are all in the dictionary, I assure you.

If the dictionary does not work for you, you can always buy a cook book that is especially made for the novice. Some cook books even have a section where all the cooking terms are explained not only in words but also in illustrations. If a dictionary is not for you, you can always buy these simple cookbooks instead.

2. Always arm yourself with measuring materials

Measurement is the most important part in cooking a dish. If you have not measured your ingredients well, chances are your dish will not taste as it should. Too much of flavoring and you will have a too salty or too sweet a dish. Too little flavoring and you will have a bland-tasting dish that your kids will not touch for a million years.

3. Go slowly.

Great food is never cooked in a rush. If you want great tasting dish, let the meat boil for an hour and not 15 minutes shy of an hour. The quarter of an hour that you did not boil the meat will spell a lot of difference in the meal that you are cooking.

The same goes for instances when you are over the time frame. That is why it is important to always have a clock in your kitchen counter or if possible a timer. This will make timing the food a lot easier as you can always put an alarm to remind you. It is also a good idea to put more lead time for you to cook the food. If the recipe book says 1 hour, then allot 30 minutes more. Do not be in haste to cook the food as this will only spell disaster.

Milos Pesic is a certified culinary trainer who owns a highly popular and comprehensive Culinary Arts web site. For more articles and resources on cooking, free cooking classes and instructions, cooking recipes, cooking lessons and much more, visit his site at:

=> http://cookings.info/

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Tips in Buying Cooking Materials

 

Cooking is already hard as it is without having to deal with defective cooking materials and equipment. Besides, not only will you slow down the cooking process when you buy substandard materials, you will also put your family and your house at risk of fire and other injuries that defective appliances and cooking materials may cause.

Good cooking equipment need not be expensive. Just as the ingredients that you use for your meals, cooking materials should not be the top of the line. You can make do with the cheaper versions as long as you make sure that the quality is good and it is new. Below are some shopping tips when buying cooking equipment for your home.

Buy new ones.

Yes. You can support thrift shops but you can support them in other ways without having to sacrifice the health of your family and also their safety. Cooking equipment from thrift shops are often from homes that have been either sold because the owner died or have been donated because they have served their purpose well in the household. In other words, they are worn, dirty and old. Would you want to prepare meals for your family using those kinds of cooking materials?

Go for Sales.

If you want cheap prices and yet have new stuff to use, watch out for mega sales and discount sales on the items that you want. They often cut their price down when they have new models that are coming out or have a lot of stocks that they have to get rid of. Factory outlets are also great places to find great bargains. You just have to have the patience to hunt for the items that you really really need.

Use an alternative.

If a cooking material is outside your budget and you just cannot afford to buy a new one, you can always use an alternative. If your mixer broke down, use the old-fashion way of mixing- with a spoon! Measurements need not be done with measuring cups and spoons. You can always use the cups that you have in the pantry or the teaspoons and spoons that you use for eating. Be imaginative.

Test it.

One common mistake of people is to not test an item before buying it because they feel that they can return it anyway if it does not work. But because of their busy schedules, most people will not bother to go there and return the item. The money they paid for the item is actually the same as the gas money that they will spend if they go to the store. So if you do not want the hassle anymore, try it out first. It will not cost you anything but a few seconds.

Metal are better Hands down, if you have the money to spend, go for equipment that are stainless steel. They are rust proof and are easier to clean compared to plastic materials. They are also safer because they are not easily breakable unlike glass which may be dangerous to kids. One disadvantage though of stainless steel is the fact that they are not easily handled because metal can be hot on the surface. Other than that, metals are great materials to cook your food in.

So before you buy your cooking materials, remember these tips to make sure that you get the best bargain that you can have.

Milos Pesic is a certified culinary trainer who owns a highly popular and comprehensive Culinary Arts web site. For more articles and resources on cooking, free cooking classes and instructions, cooking recipes, cooking lessons and much more, visit his site at:

=> http://cookings.info/

Article Source: http://EzineArticles.com/?expert=Milos_Pesic

Skills You Need to Develop to Improve Your Cooking

 

If you think cooking involves opening the refrigerator and putting the frozen dinner inside the microwave, you are wrong. It involves far more than you think and if you want to improve your cooking, you will take this to heart. It requires a lot of preparation, testing, cutting and tasting. And in some cases, even the washing after you are done with making the perfect dish.

In short, cooking is not easy. Ask any chef or you mom; or better yet why not try yourself? You will soon find out that making a dish is not some simple task that involves a swish of the magic wand. It is hard work that involves precision, readiness and timing, perfect timing.

If you want to improve your cooking skills and produce dishes that your family will marvel at, here are some of the skills that you need to develop.

Measuring in precise terms Although professional chefs no longer rely on measuring tools like cups and spoons, remember that you are far from being a professional. In fact, you are just learning and until you master cooking, you need these tools to stay in the game an produce at least a passable dish that you family can stomach to eat!

Measuring cups and spoons are there to help you determine just how much ingredients you need to put. How much salt or how much sugar. In cooking, measuring is everything, not unless you want your dish to taste like saltwater.

Timing A lot of timing is involved in cooking. For the professionals, timing is more of an instinct or expertise. They know upon seeing the meat if boiling should already be stopped or if the vegetables should be pulled out of the pan before it becomes overcooked.

But for those who are just learning the ropes, timing is the number of minutes that is indicated in the recipe. That is why a watch is one of the essentials that you need to have if you are cooking. In fact, some even put an alarm so that they will be reminded that it is already time. Food can be really delicate. A minute more than what should be can be disastrous to a dish.

Taste Some have it, some don't but the good news is for those who do not have the developed palate that chefs have, the art of tasting a dish can be learned. Taste is very important especially in determining if you should add a little bit more of flavor to the dish. Should you add salt to make it tastier or should you add water to lessen the saltiness. A lot of decisions are involved in cooking and you need a good palate to determine just what will be a hit to the people who will be eating what you prepared.

Picky attitude The foundation of a good dish is not just the talent of the person who cooks it but also the quality of the ingredients that were used to prepare it. This means that no matter how good the chef is, he cannot make stale ingredients taste delicious.

Old fish will still taste like old fish no matter how many flavorings you add into it. That is why it is important to also develop the skill of looking for fresh ingredients. Ask around and let people in the marketplace teach you how to spot the fresh veggie. If you really want to improve your cooking, lowering your pride will not be so difficult.

Milos Pesic is a certified culinary trainer who owns a highly popular and comprehensive Culinary Arts web site. For more articles and resources on cooking, free cooking classes and instructions, cooking recipes, cooking lessons and much more, visit his site at:

=> http://cookings.info/

Article Source: http://EzineArticles.com/?expert=Milos_Pesic

Easy Ways to Cook Mega Healthy

 

Cooking healthy is essential for a diet rich in vitamins and nutrition. What we eat improves or damages our health, so it is imperative to cook with health and wellness in mind.
To have a healthy diet, certain ingredients need to be limited when cooking. A typical diet and recipe tend to be high in sodium. Reduce the amount of salt called for in recipes by one-half to one-fourth. You can also try using low-sodium ingredients, like soy sauce and tomato-based products, instead of salt. To limit the amount of fat when preparing dishes, decrease the amount of margarine and butter called for in recipes by at least one-half. Cooking spray is also a much lower fat alternative to oil. (If you choose to cook with oil, use one of the healthy oils, like macadamia oil, peanut oil, canola oil, coconut oil and olive oil. The bad oils that should be avoided are walnut oil, sunflower oil, sesame oil, flaxseed oil and soybean oil.)
Adding flavor to food can also have healthy benefits, in addition to a better taste. Garlic has been shown to help heart and digestive problems. It also assists in fighting infections, diabetes and parasites. Lemon juice has been shown to cleanse the liver, fight infections, purify the blood and strengthen bones and teeth. Controlling constipation, gas, bloating, diarrhea and heartburn are other healthy advantages of cooking with lemon juice.
A healthy diet consists of lots of fruits and vegetables, which are rich in vitamins and nutrition. To add more vegetables to dishes, replace some of the meat with vegetables, like broccoli. (Limiting or decreasing the amount of processed meat in a diet also has healthy benefits, as it is said to reduce the risk for cancer.) Choose the leafier, darker vegetables, like spinach, kale and carrots, over lighter ones, like celery and iceberg lettuce. The darker vegetables are much higher in vitamins and provide more nutrition. Also, increase the amount of fruit when you cook by adding chopped fruit to desserts and baked goods. Or better yet, stop cooking desserts and instead serve fresh fruits.
It is important to prepare meals with plenty of fiber for a healthy diet. Fiber is found in the peels of fruits and vegetables, like apples and potatoes, so don't peel fruits and vegetables. Cook beans more often and serve them as a side dish. One cup of kidney beans has 13.1 grams of fiber. Another option to increase the amount of fiber to dishes is to add one tablespoon of flax meal or wheat germ to baked goods.
Food is directly connected to one's health, present and future, so make the most of the meals you prepare. Stop cooking to eat, and begin to cook for better health and wellness.

Gina Clark writes on nutrition and fitness. Visit her blog for healthy tips to improve the quality of your life.

Article Source: http://EzineArticles.com/?expert=Gina_E_Clark

Handy Tips Guaranteed to Make Your Tailgating Grilling Party a Success

 

You can experience the enjoyment of grilling while tailgating in many ways but you must consider the most important thing, cleanliness - keeping micro-organisms away from the food you take with you.

Most of the time, when you are planning to do grilling while tailgating, you put most of your effort in planning the event that you forget the first and most important concern you should consider. Most of the time, food contamination spoils your food. So here are some reminders for you to consider:

* Logistics. You should carefully plan ahead of time. In order for you not to meet problems when tailgating, you must make a list of everything you need - equipment, utensils and foods. You can bring with you a portable grill stand for foods or a specialist tailgate grill that attaches to your pickup. And of course remember your charcoal or gas bottle if gas grilling! Do not also forget to bring a trash bag or two. Avoid littering, double check everything and make sure everything is packed the night before the outing.

* Choose food carefully. For meat and fish, make sure that they are fresh. Some signs of freshness of fish are shiny eyes, red gills and shiny scales. For fruit and vegetables also be sure that they are fresh. Keep all food chilled in a cool box to avoid contamination by bacterial growth. When food is warm in your vehicle, bacteria can multiply rapidly. Separate raw foods from cooked foods. For fruits and vegetables you can prepare them the night before and put the washed and chopped foods inside an airtight container then chill it. Eggs and mayonnaise based salad dressings should not exceed a 24 hours storing period so best to prepare as late as possible before leaving.

* Cook the food safely. All the foods that you take with you to your grilling while tailgating party should be cooked safely. Meat and fish should be grilled properly until cooked right through. Meat and fish that are not well cooked are susceptible to contamination by micro-organisms. The temperatures inside the piece of food will not have been high enough to destroy the bacteria, which can multiply at an alarming rate, leading to food poisoning. Always be sure to clean your hands before and after handling raw food. Remember to keep hot foods hot and cold foods chilled. Grilled food should be out of the steaming grill when it is time to eat to keep the freshness of the food.

With a little planning, grilling while tailgating is fun. Always use your common sense when planning a tailgating party so that you can enjoy the buzz. Most of all do not leave your trash behind. Take it home and dispose of it properly.

Want the best barbecue tips and advice? Want to impress friends and family with your tailgating party grilling recipes? Then visit the Grilling Coach now.

Article Source: http://EzineArticles.com/?expert=Kevin_Woodward

Use Your Blender For More Than Smoothies

 

It is not uncommon for many households to have a blender sitting on the kitchen counter. The blender is one of the primary kitchen appliances to have. Some households even have two blenders - a regular sized blender and a hand held blender. What most people don't realize is that a blender can be used for more than just mixing drinks or blending smoothies. You can utilize your blender to help with every day cooking. It is like an extra helping hand that you have been under utilizing.

Chopping vegetables is a breeze with a blender. If you already have it sitting on your counter, you may as well put it to good use and speed up your cooking time. Place your vegetables in the blender and pulse with quick short bursts until you've reached the desired size. You can do the same for chopped nuts, cheese, or bread for bread crumbs. Many people don't like to use their blenders for quick chopping because they feel like it is extra work to clean it afterwards. If you think about it, a typical sized blender takes no longer to clean than a medium sized pot or pan. In fact, it is probably much easier to clean than some of the other kitchen appliances that you use.

Besides using the blender for chopping dried foods, you can also use it for your baking recipes as well. Try blending together your butter and eggs for your next cake or cookie recipe. You can also create mouth-watering sauces in a blender and delicious salad dressings. You can tune into any popular cooking show and watch professional chefs use their blenders all the time for sauces and dressings. Soups are another great way to use your blender. You can whip up cold soups and soup ingredients for hot versions. Once you begin incorporating your blender into regular use, you may realize other uses for it that will speed up the cooking process.

Mixed drinks and smoothies will always be a favorite use for a blender and with good reason. Some drinks just can't be blended any other way. A blender is always on hand at parties and for tail-gating. The great thing now a days is that you can purchase cordless blenders for travel. These types of blenders are great for RV's or for partying in a place like a Las Vegas hotel room. Blenders are also useful for health conscious individuals who use them often for blending their daily protein shakes.

Blenders also last for years if you purchase a top brand. I know some people who still have Oster brand blenders from the 70's! Other top brand blenders include Kitchenaid, Cuisinart, and Hamilton Beach. Blenders range in price and a good quality blender will be worth it as you may not need to replace it for years to come. You will definitely get your money's worth out of a top brand blender. I usually don't skimp when I purchase kitchen appliances as I don't want to have to end up replacing them after a few months. Start using your blender for more than smoothies and you will see what you were missing out on.

Find your next smoothie blender or commercial smoothie blender by shopping online for low discounted prices.

Article Source: http://EzineArticles.com/?expert=Chris_H.

Delicious Barbeque - Unique Taste and Method Used to Get Just the Right Barbecue

 

Since the Stone Age, man has been perfecting the art of cooking using a direct flame. If you were to ask someone about the history of barbecue, you would most likely get a response similar to the statement above. However, that would not be quite right, as there is a fundamental difference between simply cooking with a flame and having a barbecue. If you do not add some sauce, to the direct flame method, you are grilling, not having a barbecue. To truly barbecue is to baste and slow cook meat 5 or 6 hours at a low temperature (around 200 degrees), over wood or charcoal.

Today when you think of going to a barbecue, you may conjure up the idea of a hamburger or steak, so big and juicy, it melts in your mouth. Alternatively, perhaps a hot dog grilled to perfection with all the toppings. The phrase barbecue has evolved to mean either the meat served or the social event where the meat served has been specially prepared to represent a Barbecue taste. Regardless of which area of the US you choose as your favorite for barbecue, the barbecue is an American Tradition, handed down from generation to generation. There is no chance the barbecue party will lose its appeal anytime soon.

While there is no question that the barbecue is an American delicacy, there are many different theories as to where its origins lie. The state of Texas, Virginia, the Carolinas, or Georgia, each area has its own definition and history of Barbecue. It may well be that each area has its own rightful claim to the barbecue history as each uses different methods and sauces to make their own unique barbecue.

And there would be no BBQ without a Texas barbecue sauce, which is thick and sweet with a rich tomato flavour. Texas sauce also uses a dry-rub mixture of seasonings, which is applied to the beef, and then the meat is hung over the BBQ to slow cook.

The southeast barbecue sauce is a thinner sauce, with more of a vinegary taste. Their meat of choice is likely to be pork. The method used here is to use a pit or enclosure to concentrate the cooking heat and smoke around the meat whilst it is being prepared.

Almost every family has their own unique taste and method used to get just the right barbecue. At your next barbecue, if you want to rev up the conversation between barbecue connoisseurs, just casually ask, Do you know the difference between barbecue and grilling? Or, where did the barbecue originate? Of course, it may depend upon the number of drinks you have served as to the answers you get. But the responses are sure to be varied and interesting.

Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Google AdSense, Do please browse for more information at our website: http://www.dishadvice.com

Article Source: http://EzineArticles.com/?expert=Gimmy_Leo

Insider's Guide to Successful Barbecue Cooking on a Gas Grill - Part Two, Maintenance and Safety

 

In part 1 the Grilling Coach gave you some advice on the different methods of cooking on your gas grill. But if your grill is not looked after, its performance will be impaired and it could be unsafe too. So here are the Coach's tips on maintenance and safety ...

If you smell gas:

1.Shut off the gas supply to the grill.

2.Open grill lid.

3.Extinguish any open flame.

4.If odor continues, immediately call your gas supplier.

Always raise the lid before lighting. Never bend over the grill when lighting. If the burner does not ignite:

1.Turn the control knob to Off, wait 5 minutes, and try igniting again.

2.Check the gas supply.

3.Check for obstructions in the gas line.

4.Check for spider webs in the venturi tubes (short tubes connecting burner to gas manifold). Plugged venturi tubes prevent the propane from flowing to the burner.

Location and Clearances

If your gas grill is to be close to the house or any other combustible surface, observe and follow the manufacturer's instructions for clearances from combustible materials.
Safety Reminders

Always keep a fire extinguisher nearby.

Keep the area around and under the grill free from anything that might obstruct the flow of air for combustion and ventilation.

Do not install grill under overhead, unprotected combustible surfaces! Grills should be outdoors in a well-ventilated space, not in a garage or other enclosed area.

Do not store or use gasoline or any other flammable vapors or liquids near the barbecue or any other appliance.

Keep electrical supply cord and gas supply hose away from any heated surface.

Do not use charcoal in your grill; it will dissipate and plug the holes.

Do not operate your grill if there is a gas leak. Do not use a match to check for gas leaks otherwise you could figure in the Darwin Awards! Always use a soap water solution.

Do not disconnect any gas fittings while grill is being used.

If your barbecue does not ignite immediately, or if the burners go out during use, turn all controls Off and wait 5 minutes before attempting to relight.

Set the grill on a level surface out of traffic paths.

Keep young children and pets away from barbecue to prevent serious burns.

As soon as you are finished using the barbecue, turn Off the cylinder shutoff valve first and then turn the grill controls to Off. This allows gas in the gas lines to burn off.

Tighten and check all connections each time the cylinder is filled and reconnected to your grill.

If your tank is rusty or dented your propane dealer should check it. Propane cylinders require inspection, fitted with a new relief valve, and re-qualified 10 years from date of manufacture.

Testing for Gas Leaks

Check for gas leaks every time you disconnect and reconnect your gas fitting. Once all connections have been made and valve knob is in the Off position, turn gas on at the cylinder and check for leaks. Never test with a lighted match! Test with a soap water solution. Do not smoke while testing!

To prepare a soapy solution, mix one part dish detergent and one part water. Paint every joint in the pipeline. Bubbles, a hissing sound, or an obnoxious odor indicate gas leaks. Turn gas off and tighten any connection that appeared to be leaking. Retest for leaks.

Storing Your Gas Grill

When the grill is to be stored indoors, the cylinder must be disconnected from the grill and stored outdoors in a well-ventilated area. If the cylinder is not disconnected from the grill, the grill and cylinder must be stored outdoors in a well-ventilated area.

To ensure safety and good performance, your local dealer, your gas company, or a qualified serviceperson should handle all adjustments, servicing, and replacement parts such as burners, valves and regulators.

So there you have it, top advice for safe and successful gas grilling straight from the Grilling Coach himself. Grill smart, not hard, to really enjoy your barbecue!

Want the best barbecue tips and advice? Want to impress friends and family with your beef grilling recipes? Then visit the Grilling Coach now.

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