Cooking articles
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- 2007-11-13 22:16:19 - The joys of refrigerator cookies
- Baking cookies seem to fill the house with a sense of well being and peace. Perhaps it is the smell of butter, vanilla, and spices emanating from the hot oven. Maybe it is the love and caring attention that is evident in cookies. Home, love, and cookies seem to go together.Consider refrigerator, or icebox, cookies for the holidays. They can be made up ahead of time-even months ahead-and sto...
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- 2007-11-13 22:16:19 - Better baking technique: is it done yet?
- Are my breads, cookies, or cakes baked and ready to come out of the oven yet?The ability to tell when products are baked seems to cause more consternation than almost any other phase of baking. And of course, it is important. Over baked cookies are dry and hard; under baked bread is soggy. But you can get it right. In this article, we will give you the techniques and pointers for baking you...
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- 2007-11-13 22:16:19 - Troubleshooting machine bread
- Bread machines-wonderful inventions that they are-don't think very well. You and I, when we have a loaf of bread percolating on the counter, can look and say, "My bread is rising a little slowly today. I think I will let it be for another fifteen minutes." Our bread machines go ahead and start the bake cycle anyway. The result is a dense loaf of bread that didn't rise enough.The o...
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- 2007-11-13 22:16:19 - The perfect scone: keys to make your scone just right
- Ah, there's nothing like a tender, steaming scone in the morning. (Pronounced "skawn" like "fawn" or "scone" like "tone" ?Webster says either is okay.) They're quick, they're easy, and with a few tips, they are absolutely delectable.Scones are probably the easiest and quickest of breads. Once you get the ingredients assembled, most recipes only requir...
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- 2007-11-13 22:16:19 - How to bake: muffins (with recipes)
- Muffins are a mainstay around our house. They are as nourishing as they are good to eat. They are quicker and easier to make than cookies and usually contain much less sugar and fat. We usually eat them for breakfast but like them with any meal. (For Easter, we served cranberry nut muffins with a ham dinner.) They work well for snacks and desserts as well. Extras can be frozen and heated in the mi...
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- 2007-11-13 22:16:19 - The world of cornbread
- We're partial to cornbread. We like its rustic texture and chewy goodness. We like its versatility-it works for breakfast, lunch or dinner. It complements eggs in the morning, a hearty soup for lunch, or a dinner meal such as pork chops or chicken. Cornbread always reminds us of the South and some of the best is the result of wonderful Southern cooking.There's a wonderful world of cornbread...
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- 2007-11-13 22:16:19 - Picture perfect bread
- The secret-at least most of it-is in the rise. The most common mistake that we see in bread making is not letting the dough rise enough.So how do we know when the bread has risen enough? The dough will double in size. It will be soft and look a bit airy. When you touch it with your finger, it will feel soft and an indention in the dough will remain. If it feels a bit springy and the dough b...
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- 2007-11-13 22:16:19 - Secrets of great breads
- Often we field questions about making great bread. Great bread is a matter of using the right ingredients and the right techniques-there's no single secret that will make perfect bread. But really great bread is readily attainable. We've compiled our list of what goes into great bread.1. The right flour.2. An understanding of yeast.3. A good dough conditioner.4. A baker...
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- 2007-11-13 22:16:19 - How to prepare the best garlic mashed potatoes
- Would you like to prepare the best Garlic Mashed Potatoes that you enjoy at your favorite restaurant, but have no idea where to start to achieve that wonderful and delightful flavor?There are a variety of ways to create the best garlic mashed potatoes that you have ever tasted but when it comes down to which way is best is according to your own taste buds.When you take a look at garl...
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- 2007-11-13 22:16:19 - Low-budget meals in a minute
- Ever go home and look in the fridge only to find it sadly, echoingly empty? Well, look again my friend... there are probably a ton of condiments in there just waiting to be made into a hearty meal. Here are some tasty new recipes I discovered while living on a limited income. Dish up some dinner, liven up lunch, whatever you like! Mmmm, MMMH!Saltines and KetchupIngredients: fi...
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- 2007-11-13 22:16:19 - How to make a cajun roux
- 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 ...
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- 2007-11-13 22:16:19 - How to grill most any vegetable you can think of!
- Grilling vegetables is easy. The fact that more people don't do it is the strange thing. The general rule is to cut the vegetables into pieces that will cook quickly and evenly. All pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry, then brush lightly wi...
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- 2007-11-13 22:16:19 - Making homemade pasta for dinner tonight
- Homemade pasta cooked al dente (to the teeth), is a chewy and light treat. Here are the simple steps to making fresh pasta for dinner tonight.Ingredients for pasta3 ½ cups sifted all-purpose flour 4 eggs 4 to 5 tablespoons water 1 tablespoon saltPlace the flour in a large mixing bowl. Make a well in the center and drop the eggs in. Add the salt a...
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- 2007-11-13 22:16:19 - Secret of light and fluffy biscuits and pancakes
- Would you like to lose some weight -- in your baking, that is? This one secret ingredient (that you likely already have in your kitchen) is not only inexpensive and healthy, it'll also add a bit of "cloud" to your biscuits and pancakes!And that ingredient is ... Oatmeal!Yep, I know what you're thinking ... just give me a moment and trust me on this.For instance, to make super ...
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- 2007-11-13 22:16:19 - Cookware ? whats in it?
- Have you ever wanted to buy new cookware but didn't know what kind to buy? There are many types of cookware from which to choose. The following is a summary of the different materials that are used in cookware.Cast Iron ? Your grandmother probably had a cast iron skillet. It is heavy an inexpensive. It also conducts heat slowly and evenly and can be used in the oven or on the stove.C...
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- 2007-11-13 22:16:19 - Keeping and wasps and flies away from your barbecue
- It is one of life's oddities that we take a lot of trouble refrigerating meat, keeping food sealed and washing our hands before touching it, only to throw out the rule book when we have a barbecue. The meat is left out in the sun waiting it's turn to be cooked, exposed to the elements and there is no washbasin to be seen. Another oddity is that it is men that do most of the barbecue cooking: 7 out...
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- 2007-11-13 22:16:19 - Modifying your recipes, more or less
- You just found that great recipe that you have been trying to find for over year. And now you're dancing around your kitchen in glee!That's when you notice that it makes enough to feed a small army, but you only need to feed two.Or perhaps, it only makes enough for two; and that's just not going to cut it for your family of five.You REALLY want to prepare that recipe for your ...
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- 2007-11-13 22:16:19 - Preparing lobster tails
- Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you're sure...
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- 2007-11-13 22:16:19 - Do you own an aga or rayburn cooker ?
- The Cooker-rail....This is a novel way of increasing the drying area for people who like to dry delicate hand washed items of clothing from their range cooker.It consists of Hi-tech glass filled injection moulded end pieces pressed firmly on to a high quality stainless steel tube, the mouldings designed in such a way as to clip on to the existing hand rail of the cooker. The design h...
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- 2007-11-13 22:16:19 - 10 dishes every new bride or groom must know how to make!
- Okay, you've either gotten married or are planning to pretty soon. Congratulations! I'm sure you're aware that this means you will be responsible for at least half the meals you and your loved one will eat from here on out! Not to mention future children, your visiting family members and - of course - inlaws.A while back, one of my young daughters (who I hope wasn't getting any ideas), aske...
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- 2007-11-13 22:16:19 - Servsafe food program in montana a success
- Montana has a great program for restaurant employees. Each preparer of foods to the public must go through a special program where they learn at what temperatures food must be served and how to keep the place clean. It is through this program that MT ranks among the lowest in the country for food poisoning. E. coli bacteria is very unlikely in MT because as part of this program they learn all the ...
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- 2007-11-13 22:16:19 - Make-up or mixing methods for muffins
- When muffins aren't perfect, the first reaction is to change the ingredients in the recipe. Rather than changing the recipe, try a different mixing method.There are two major makeup methods for muffins--the muffin method and the creaming method. In the creaming method, we cream the fat (butter or shortening) with the sugar until light and then add the other ingredients. In the muffin method...
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- 2007-11-13 22:16:19 - About baking: eight tips for perfect pancakes
- Pancakes are easy and almost foolproof. But there are some tricks to making them perfect. We'd like to share those tips:1. Use a low gluten flour. We like to use unbleached pastry flour in our recipes-that's what our mixes are made with-but all purpose flour will do. Bread flour makes for a pancake that it too tough and chewy.2. Don't over mix. Mixing develops the glute...
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- 2007-11-13 22:16:19 - All about baking: quick breads
- The Versatile Quick BreadIt's no wonder quick breads are so popular. They are easy, fast-as the name implies, nearly foolproof, versatile, and oh, so good. We commonly know them as sweetened loaves with fruit or nuts, somewhere between yeast breads and cakes in texture and sweetness. They are leavened with baking powder and baking soda. Banana bread and date nut bread are typical tho...
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- 2007-11-13 22:16:19 - Baking perfect breads, cookies, and desserts
- We're all looking for that perfect pie, or cookies, or loaf of bread. It doesn't always happen. In our experience, there are four reasons that account for most of the less than perfect products.Under baking or over baking. This has to be nemesis number one. Breads are often under-baked and cookies are often over-baked. Under baked bread is soggy. Crusty breads will never be crusty if...
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- 2007-11-13 22:16:19 - What is gluten and why does it matter?
- Gluten is a substance made up of the proteins found in wheat flour that gives bread its structure, strength, and texture. Without these marvelous little proteins, bread would not be bread. It also explains why it is so hard to make bread from rice, potato, or oat flour and why wheat flour has to be added to rye flour to make bread-only wheat has enough protein. The gluten makes the bread.Gl...
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- 2007-11-13 22:16:19 - How to make sandwich rolls with your bread machine
- For that next picnic or family outing, consider making sandwich rolls with your bread machine. They are quick and easy and so much better than what you buy from the stores.Take any bread machine mix. Mix according to the package directions but set your machine on the "dough" setting so that the machine will mix your bread for you, let it rise and then beep when it is time to bake....
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- 2007-11-13 22:16:19 - How to bake: how long should my bread rise?
- It depends. The best way to tell if the dough has risen enough is not by time-though it helps to set the timer so you don't forget about your dough-but by look and feel. It will look soft and bloated. When you touch the dough, it will be soft and your finger will leave an indentation when lightly pressed against the dough. If it is not ripe, the dough will tend to slowly spring back.If you ...
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- 2007-11-13 22:16:19 - How to bake: bread on the grill
- One of the slickest tricks we know is baking bread on the grill. Once you get to know your grill, it's easy-like baking your favorite recipe in the oven.We can think of all kinds of reasons to use the grill. You can enjoy fresh baked bread while camping, or at the cabin, or at the next family reunion. Sometimes, it's just nice to get out of the kitchen, enjoy the spring air, and bake outsid...
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- 2007-11-13 22:16:19 - Why do we need to knead?
- Bread dough needs to be elastic in order to capture the gases created by the yeast, stretch as bubbles form in the dough, expand, and rise. Without that elasticity, bread would not have the open texture we enjoy nor would bread be chewy. But what creates that elasticity?The endosperm of the wheat contains two important proteins, glutenin and gliadin. When wheat flour is mixed with water, th...
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