4 Of The Most Common Cooking Methods Explained

By Erin Brown

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

Grilled

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

Broiled

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

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

Frying vs Deep Frying

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

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

Sauteing

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

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

About the Author: Erin Brown writes about how to

become a chef

and other cooking-related topics on the Cooking Parlor website. For more helpful information, visit http://www.cookingparlor.com

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Visiting A Cabinet Showroom : What To Look For

byalex

When you’re shopping for cabinets, there’s a fine line between being overwhelmed by too many choices and not seeing enough of what you want. Visiting a cabinet showroom can be exciting but also stressful – there’s a lot of pressure from salespeople to make a decision on the spot when you might just want to look around and take your time. Here a few ways you can tell whether the showroom you’re thinking of visiting is right for you.

Great Design, Great ServiceYou have to think about a lot of different things when it’s your first time visiting a cabinet showroom. San Diego residents may be able to do more than just look around. Some showrooms offer extra services such as free estimates or free consultations on the special design you want. A free estimate is a good opportunity to talk with a designer about what exactly you’re looking for and whether it’s in your budget. The designer should be able to give you time to look at different styles, then sit down with you and sketch out a plan. He or she should also be available to help you make choices if you want assistance: do you like a modern or a traditional look? What finish do you prefer? What kind of hardware do you want? The best designers of cabinet showroom San Diego, CA will give advice when you need it and back off when you don’t.

The Timeline You’re Looking ForCompetent cabinet showroom experts should be able to tell you when you visit what a typical timeline for construction projects should be. Even though this may not match perfectly with your actual schedule once the project begins, it should give you a good idea of when you’ll be able to see your finished room. A month for getting the room ready, plus around three days for the actual installation of cabinets is what you can probably expect if you’re not getting custom countertops.



Homemade Carp Baits Made Using Potent Liquids And Ingredients In Your Kitchen!}

Submitted by: Tim F. Richardson

Everyone wants cheaper ways to go fishing and saving money on bait is a massively important thing to anglers these days. You might think homemade kitchen made baits are ineffective, but guess what, the majority of commercial bait recipes first began in the kitchen. Read on now and save yourself a fortune as well as improve your catches for life!

Encouraging attractively-stimulating substances in your baits to leach out makes all the difference to your catches and the more easily and better they are able to hydrate and become more soluble they are the better!

You might immediately assume that cake-making flavours are the limit kitchen liquids to exploit in baits, but you can introduce loads of feeding triggers, attractors, enhancers and sweeteners in liquid forms! You can turn a vast range of dry kitchen food items into very useful liquids, by mixing them with warm water, or a condiment with a powder, or by liquidising an individual food or mixing a selection of things together.

Heres a few examples I have found in my kitchen put to good use to make dips, soaks, etc used in particle and sea food preparation and in homemade paste, boilie pellet-making and in boosting a few readymade boilie base mixes, homemade and readymade ground baits, stick mixes, spod mixes, method mixes, flavouring maggots etc:

Marmite (or other types of yeast extract that are cheaper!)

Smooth peanut butter.

Tomato puree and Ketchups etc.

Worcester source.

Belachan.

Parmesan cheese.

Sea salt.

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Horlicks drink.

Nesquick milk shakes.

Jellies.

Ice creams.

Chocolate powder.

Fresh crushed and powdered black pepper.

Herbs and spices and not just chilli pepper powders of which there are many forms!

Raspberry puree.

Jams and marmalades.

Creamed and concentrated soups.

Sugars; Demerara is superior to cheap white!

Condensed and evaporated milks.

Powdered milks.

Liquidised vegetables and fruits mixtures such as blueberries, and red peppers.

Fructose (fruit sugar.)

Garlic and onion powders.

Crab spread.

Liver pate.

Liquidised liver.

There are loads more things with all kinds of useful impacts on fish senses and physiology etc to induce the behaviours and modes of feeding that you really want!

Including dye your dips and your baits will produce a plume of attractive attractor and feeding trigger-rich cloud in the water – if you make them right and keep them highly soluble so they break down easily for this effect! Liquidised sea foods for instance liquidised mussels, prawn, even tinned shrimps, cockles, tuna, crab, frozen squid etc (but use fresh not preserved whenever possible!) Concentrated fruit and herbal teas such a super fruits, vanilla and acai and ginseng, liqorice and Echinacea containing versions with only potent natural flavours and bioactives!

Many kitchen food items come from super markets but online stores, health stores etc. Modern cake-making flavours are totally different now; more naturally-orientated these days! But when it comes to buying from the shop or supermarket think about how you can seriously maximise the impacts of the essential nutritional attractions and bioactives within those foods; and study the labels very carefully for it reaps massive benefits and rewards for you personally and in terms of your fish captures! (For example I recommend using sea salt with CC Moore concentrated garlic plus their unique Cyprivit vitamin supplement – instead of garlic salt!)

Even the most innocent seemingly simple kitchen bait soak or dip can be extremely complex! For example, something like this: Marmite and molasses, fructose, a bit of instant coffee, plus liquidised pilchards in tomato source with liver pate and flaked crab with liquidised mussels carries an awesome array of feeding triggers, attractors and loads of special factors that fish really respond to internally instantly and longer-term

You can use liquid from canned pulses, peas and beans, used with juices and oils from tinned fish etc, even to form a milky lactose-rich bait soak from certain lactose-laced breakfast cereals.

But of course seriously effective homemade bait making is about basing your efforts on knowledge of fish. This is paramount and without this detailed knowledge you are really guessing and hoping. Sure bait making is about feedback from catches in order to refine and fine-tune, but you need to know your fish in the beginning to really get the bigger picture about what you are trying to do so you begin to truly understand the power of baits over fish on a whole spectrum of levels and impacts, both instantly and over the long-term.

It is not merely what you use, how much you use, what you combine with what and why. It can be very simple indeed to make an effective bait using just 2 materials and a liquid but it is in the knowing the reasons why you chose those specific things and why you combine them that is really powerful and exciting. But bait making is so much more profound than it might first appear.

When you have this knowledge and detailed information you can adapt and improve (and out-compete) endless readymade boilies, pellets, and also ready-prepared particle baits such as hemp and tiger nuts and even sea foods like mussels, cockles and prawn, and live foods like maggots too and even boost fake baits like plastic sweetcorn!

You just need to find out how to do this so you can do it all yourself and save a fortune and reap the big rewards in improved fish catches for life; because knowledge really is for life! Revealed in my unique readymade bait and homemade bait carp and catfish bait secrets ebooks is far more powerful information. Look up my unique website (Baitbigfish) and see my biography below for details of my ebooks deals right now!

By Tim Richardson.

About the Author: Improve your catches for life with this unique series of fishing and bait secrets bibles: BIG CARP FLAVOURS FEEDING TRIGGERS AND CARP SENSES EXPLOITATION SECRETS! BIG CARP AND CATFISH BAIT SECRETS! And BIG CARP BAIT SECRETS! For much more NOW VISIT:

baitbigfish.com

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Some Tips On How To Make The Perfect Cup Of Coffee.

By Gavin Dye

If like me you really enjoy a good cup of coffee to get you going in the morning, or just like to relax with a cup of coffee while reading the paper, these simple tips should help you enjoy your coffee even more.

In Italian the term espresso means made on the spot, and an espresso should always be served immediately after making. No matter what you are drinking whether you are having a latte or a cappuccino, it will be based on an espresso. On average it will take about 42 coffee beans to make an espresso.

What has more caffeine an espresso or a normal cup of filter coffee, you may be surprised to learn that it is normal filter coffee. The amount of caffeine in a cup of coffee is determined by the length of time the water is in contact with the coffee beans. That means if you are looking for a good caffeine hit, surprisingly, you will be better of going for a normal filter coffee.

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What you should be looking for in a good espresso is a that it has a dark colour; it is rich in taste and has a natural light brown froth on the top. The froth on top is called the crema. You will find that the crema is the heart and soul of the true espresso flavour, and is the true sign of a good cup off coffee.

When making a cappuccino remember to follow the rule of thirds one-third espresso, one-third steamed milk and one-third foamed milk. If you remember this simple formula you will make the perfect cappuccino every time.

How your coffee will taste depends on the types of beans that are used to make it. The taste of the bean can also be affected by the how and where the coffee bean is grown. How the coffee bean was processed after being picked will also affect the taste. This means that you should really think about the type of coffee bean that you buy for your home or while out at the coffee shop. You may find that you prefer the taste of Java coffee or coffee grown in Hawaii is more to your liking. Just remember to buy top quality beans as this will always make a difference. Whether you buy your own beans and grind your own, or by beans already ground, how you store the coffee can have an affect on the coffee’s taste. Always try and store the beans/grounds in an airtight container, I also like to store the container in the refrigerator to keep them fresh.

Also remember to use good water, after all coffee is 98% water. If your tap water is poor quality I would try and use filtered water. You may think of using bottled water, but I would advise against this purely based on that it isn’t good for the environment.

If you keeping these tips in mind you should be able to make yourself a perfect cup of coffee every time.

About the Author: Learn more about how you can make a perfect cup of coffee at

coffeebeaninfo.com

and the coffee beans that will help you enjoy your coffee even more.

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