Friday, 15 February 2013

Professional Ranges Make Cooking a Joy

Professional ranges help people have more fun in their kitchen. In some homes, the kitchen is the most important room in the house. Other people look on and dream. They are either very occupied with other life pursuits, or they have never developed their cooking skills. A professional range not only is exciting to try, but it makes those dishes people have always wanted to cook an easy option for dinner. The many features are simple to learn and master.

Convenient Features

Professional ranges have amazing features that make cooking favorite dishes not only convenient, but a pleasure. Deluxe, luxurious and practical, various ranges have different, specific features. Customers can compare ranges and purchase the one that has the options they desire most. Some ranges have an electric oven with a gas range. Others have two ovens, one smaller and one larger. When just one cake or casserole needs to be baked, the smaller oven does not take as much electricity to keep hot, or bakers can bake multiple baked goods at the same time.

A marvelous feature on a few convection ovens allows for two items with different baking temperatures to be baked at the same time in the same oven. Two timers can warn of the ending of two different cooking times. Many people like the programmable features of the oven for delayed finish times, as well.

Busy people like other programmable features. Some ranges provide safety lock options for households that include small children that like to punch buttons or older people that are left at home alone, and who sometimes get confused or forget something is cooking on the stove.

Busy people often hesitate to cook foods that might make a mess in the oven or on the stovetop because they do not feel they have the time for excessive clean up after cooking. The sleek-lined, easy cleaning surfaces of a professional range, both inside and out such as such as recessed oven heating elements and broilers make wipe-downs a breeze. Of course, most ovens also have an inside self-cleaning setting for any

Top Healthy Food for Autumn Cooking

As summer comes to an end, so does the availability of British grown seasonal foods such as berries and crisp salads. But foodies shouldn’t fear – while Autumn may bring with it long nights and cold weather, it’s also the perfect time of year for some of the very best fresh produce the UK has to offer, many of which contain disease fighting nutrients.

Autumn is a great time of year for English apples, and not only do these taste amazing but they are full of flavonoids, potent antioxidants that are known to lower the risk of heart disease, heart attacks and some cancers. They are completely versatile, and can be used in both sweet and savory dishes, including apple pies and crumbles and sauces to accompany Sunday roasts. Apple’s aren’t the only fruits Autumn gives us - pears are almost as versatile as apples, and are high in fibre, lowering blood cholesterol levels and improving blood sugar control. They can be used on salads or in sandwiches or can be poached for a warm, sweet dessert.

Often ignored until Christmas day, parsnips have a sweet, delicate flavour and are a great source if of fibre, vitamin C, calcium and iron. The best flavour comes from smooth and firm, small to medium sized parsnips, and these can be boiled and mashed together with carrots or steamed, boiled or roasted or sautéed as a side

Saturday, 26 January 2013

High Protein Vegetarian Food Items in Indian Cuisine

Most people who are into fitness and weight loss know that neither of the two can be achieved effectively without a high protein diet. Protein is the diet-component that builds and maintains muscle mass, and muscle mass is vital for weight loss and a great physique. Fortunately, there are a lot of protein sources in Indian vegetarian food,in cuisines from all over the country. Here are some of the most significant ones.

Paneer - Cottage Cheese

It will be hard for you to travel to North and Central India and miss paneer. Better known as cottage cheese in the West, paneer is the finest vegetarian delicacy in several states of India. Naturally, since it is a dairy product, it is protein intensive, and depending on what kind of milk it is prepared from, it may also have high fat content. The protein that paneer contains is qualitatively excellent, with the right proportion of all the essential amino acids. A 12-oz serving of paneer contains nearly 14 grams of protein.

Paneer's soft consistency and cheesy taste make it amenable to virtually every cooking style in India, and there are countless dishes in the country made from it. It may be cooked dry, in gravy form, or it may be added as a stuffing in local Indian breads, such as naan and paranthas. People commonly make a sandwich filling out of paneer as well.


Lentils, locally known as daal, are a great vegetarian source of protein, and they are commonly cooked in every region of the country. There are many varieties of daal available in India and over a 100 different recipes to cook them. Typically served in curry form, sometimes with the consistency of soup, daal is a common daily dish for almost every class of people in the country.

Apart from their significant protein content, daals are rich in fiber and they are great sources of several vital micronutrients, including magnesium, iron and potassium. They are also cholesterol free. Daal is a perfect

Friday, 25 January 2013

Learn How to Saute For Countless Quick Dinners

When you know how to sauté, then you have power over your food choices.  It’s quick, easy, and you can sauté almost anything!

Most cookbooks concentrate on the list of ingredients and forget to tell you HOW to cook.  When you can repeat one cooking method, then the ingredients don’t matter.

Certainly there are other very important skills to have in the kitchen, such as using your knives for cutting vegetables, and how to make sauces, but HOW you transfer heat to food makes the biggest difference of all.

Saute’ is a conductive cooking process.  This means that the heat is directly transferred to the food via the sauté pan.  As opposed to cooking with hot air in an oven, which is convective cooking, conductive is quicker and easier to control.

It’s easy to learn how to sauté, because the steps are always the same regardless of what you’re cooking.  Mastering this one method will have you creating dinner without recipes in no time.

The basic sauté procedure is this:
    1)  Pan Hot First – Always start with a hot sauté pan.  The best way to judge the relative heat in the pan is to sprinkle a little water from the tips of your fingers.  If the water immediately boils and evaporates, you know the pan is at least 212F/100C.
    2)  Add Fat – A small amount of fat is used for sauté.  It’s not pan frying and it’s not deep frying. Only enough butter or oil is used to barely cover the bottom of the pan.  The role of fat in sauté is less about flavor and more about transferring heat.
    3) Fat Hot – You must heat this fat to a point JUST BEFORE it’s about to smoke.  Once the oil reaches its smoke temperature, it will impart burnt flavors to your food.  However, if you start cooking right before it smokes, you’re capturing the most heat.  Most fats will change from being perfectly smooth in appearance to

Wednesday, 23 January 2013

The Best Solar Sun Oven

If you have not heard of solar or sun cooking and baking, you are in for a pleasant surprise. Cooking with the sun has been around for quite some time. The first documented research and successful results of solar cooking or baking was in 1767 by a French-Swiss physicist, Horace de Saussure.

It was not until the past decade that a more concerted effort has been made to develop an oven/cooker that would effectively utilize the energy of the sun for this purpose. Until the recent overwhelming increase in the cost of nonrenewable fuels such as fuel oil, gas and natural gas, there has not been a sense of urgency to find alternative sources of energy. Now there is more emphasis on greenhouse gases produced from burning fossil fuels, coal, wood and petroleum products.

In the past, electric power and natural gas have provided a cheap and convenient source of energy for powering or stoves and ovens, eliminating the need to pursue alternative sources of energy such as the sun. No one can deny that the earth is going through a change in climate, whether caused by man or a natural reoccurring cycle. If man is the cause of climate change through the "Greenhouse Gas Effect," then it would behoove us to do our share in preventing further damage to our ozone. We can reduce the size of our individual carbon footprint by cutting back on our consumption of nonrenewable resources.

One way to accomplish this is by utilizing the sun's energy through the use of solar panels and by baking and cooking a portion of our meals with a solar sun oven or cooker. Anything that can be cooked in a conventional oven can be cooked in a sun oven. From the moment a sufficiently designed solar oven is placed into position, pointing at the sun, it will reach 300 to 400 degrees F. within 25 minutes. If the solar

Who Invented The Charcoal Grill?

The idea of grilling has been around in the Americas since before the colonial era. The idea likely began with the Arawak people who roasted meat on a wooden structure which was called a barbacoa in Spanish. For a long time the word was used to describe the structure on its own rather than the technique of grilling. In time the term developed a whole new meaning, namely the pit style method of cooking which had been used in the Southeastern United States. The primary processes were simply used to slow cook pigs but throughout time and in distinct areas of the country, it became commonly used to cook hamburgers and hotdogs, too.

E. G. Kingsford devised the revolutionary charcoal briquette. He was a family member of Henry Ford and noted that there were a lot of wood scraps being thrown away during production of Ford’s Model T. Kingsford came up with the idea of establishing a charcoal factory next to the assembly line with the function of selling the charcoal within the Ford name to all the Ford dealerships. After Kingsford passed on, the name of the company was switched to Kingsford Charcoal Co to honor him.

The first hemispherical grill design was created by George Stephen and he named it "Sputnik". Stephen was a welder who was employed by Weber Brothers Metal Works, a metal manufacturing shop whose priority was melding steel spheres together in order to generate buoys. To help fix the issue of finding ash on his food after he grilled it, he came up with buoy body of the grill. He then fabricated another hemisphere to use as a

Tuesday, 22 January 2013

Mongolian Hot Pot is popular on the world

As a lot as you love your fondue pot, you can't dunk bread cubes into hot melted cheese every night. On these nights when you will need a break from cheese fondue, why not use the fondue pot for some thing else. Mongolian Hot Pot is a great meal that might be cooked in an electric fondue pot.

It's said that Mongolian Hot Pot was originated by the ancient Mongols who would cook their food in boiling water. They would season the water using the dry spices that they carried together with them on their several journeys and battles. Those Mongols possibly wouldn't recognize this Mongolian Hot Pot recipe but it's simple to create and scrumptious.

To make Mongolian Hot Pot you need a to fill your fondue pot with broth. Typically beef broth is employed but you'll be able to substitute chicken or other broths for variety. Using your fondue forks you skewer meats and vegetables and cook them proper at the table. Like fondue, this is a good meal for modest dinner parties. All of the of preparations like cleaning and cutting the vegetables and meat into bite sized pieces, can be done just before hand.

You'll will need at least 3 dipping sauces to provide your guests some variety. Any much less than which will turn out to be monotonous.

The veggies and meat add taste of the broth while cooking in it. In the finish of one's meal you can add