Cooking articles
Showing page 5 of 8 - There are 226 Cooking articles
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- 2007-11-13 22:16:19 - Microwave ovens and the healthfulness of microwaved food
- Microwave ovens do have benefits. They are certainly convenient. They are more energy-efficient than other cooking methods. But are they safe? And do they produce food that contributes to the health of our bodies?While there is not enough evidence to require warning labels on microwave ovens, or to remove them from the market, there is concern both about the safety of our exposure to microw...
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- 2007-11-13 22:16:19 - Is cooked food really all that good for us?
- In nature all animals eat living foods as yielded up by Nature. Only humans cook their foods and only humans suffer widespread sicknesses and ailments. Those humans who eat mostly living foods are more alert, think clearer, sharper and more logically and become more active. Best of all, live food eaters become virtually sickness-free!Cooking is a process of food destruction from the moment ...
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- 2007-11-13 22:16:19 - Better breakfasts ideas
- Nutritionists tell us that breakfast is the most important meal of the day. With breakfast, we are replenishing our bodies from the night before and charging them for the day ahead. How we will perform during the day is affected by what we eat in the morning. Yet, breakfast tends to be rushed and routine--more so than any other meal. Here are dozens of ideas to help you build better breakfasts....
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- 2007-11-13 22:16:19 - Using bread machine mixes in your oven
- You don't have to own a bread machine to enjoy the variety of bread machine mixes. And you don't have to make blocky, square loaves with holes in the bottom. You can make wonderful rolls, traditional sandwich loaves, and artisan loaves with or without the aid of a bread machine. In this article, we will tell you how to convert any bread machine mix into great breads by hand, with your stand-type m...
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- 2007-11-13 22:16:19 - Fine tuning bread machine mixes
- Sometimes bread machines can be tricky. We were trying to help a customer whose bread did not rise enough. It seemed that he did everything right. Come to find out, he had an older model and a brand that we were not familiar with. (Bread machines are becoming more standardized but there are still different requirements for different machines.) So we tried to help him fine tune his mix to work perf...
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- 2007-11-13 22:16:19 - Storing fats and oils
- The human body requires the intake of six types of substances for survival: Fats, carbohydrates, proteins, water, vitamins, and minerals. Certain fatty acids are essential to our health and fats and oils are important components of our food and their preparation. Fat is responsible for much of the texture, appearance, and taste of our baked goods. Since fat is both required for human health and an...
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- 2007-11-13 22:16:19 - Whats a pan dowdy?
- Cobblers and dowdies, crisps and crumbles, buckles and betties-what are all these desserts?With a little help from American Desserts by Wayne Brachman, we thought we would give you the answers-since you're just dying to know.Cobblers: Cobblers are desserts with a syrupy fruit filling topped with biscuits or cake.Pan Dowdies: These have pie crusts on top which are...
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- 2007-11-13 22:16:19 - Baking bread and your freezer
- There's a lot of bread in our freezer. In our exuberance, we often bake more bread than we can eat in a day or two. What isn't given away goes in the freezer.Sometimes, we bake bread just to store. It's wonderful to have homemade bread on hand for those periods when we're just too busy to bake. And it's always a good feeling to have bread on hand for an emergency.There are three ways...
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- 2007-11-13 22:16:19 - Understanding baking: how yeast works
- Did you ever wonder why flour tastes like sawdust but a French or Italian bread made with that same flour and little else has a pleasant, sweet taste?Bread wouldn't be bread without yeast and yeast can't work without sugars. Yeast is alive-living organisms-and living organisms need food for fuel, in this case, simple sugars. But flour is mostly starch and table sugar (sucrose) is too comple...
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- 2007-11-13 22:16:19 - Troubleshooting cookies
- If your cookies are too tough . . . You may have used too much flour or a flour with too high of a protein content. Unless you want a chewy cookie, do not use bread flour. Check your measurements--the cookies may not have enough fat or the amount of sugar may be wrong.If your cookies are too crumbly . . . They may have too much sugar, shortening, or leavening or may no...
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- 2007-11-13 22:16:19 - Emergency bread: can you bake bread without an oven?
- What would you eat if you were stranded without power? It could happen; it does happen. A natural disaster, a breakdown in the delivery system as the Northeast experienced recently, or a terrorist strike against the infrastructure could leave you without power. Don't despair. You probably have a source of heat-a camp stove, a barbeque grill, a fireplace, or a place to build a fire to cook w...
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- 2007-11-13 22:16:19 - Alone in the kitchen: stirring up mindfulness
- Put on your apron! It's time to stir up a batch of mindfulness.Julia Child, the trilling television chef who taught millions of Americans how to prepare French food without being hoity-toity, died in her sleep at the age of 92 recently. In dozens of articles, she has been glowingly eulogized for her spirit, her humor, and her ability to share her passion for cooking and fine dining.I...
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- 2007-11-13 22:16:19 - The wonderful wok: stir frying basics
- Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking!Purchase your wok. You don't need to ...
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- 2007-11-13 22:16:19 - Ten steps to perfect pasta
- I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response ...
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- 2007-11-13 22:16:19 - Flax seed will add a little extra flavor to your recipes
- Flax seed will add a pleasant nutty taste to any recipe. The attractive, round reddish-brown seeds of flax add flavor, extra texture and good nutrition to your breads, cakes, muffins, and other baked goods. That's why flax has been used for many years in multi-grain cereals and snack foods. Flax seed also will give you many vitamins that are otherwise hard to get.When cooking, be aware that...
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- 2007-11-13 22:16:19 - Cake pans
- Cake pans?.the secret behind every successful cake. My husband tells me that if I am the most luscious cake of his life. Well, who am I to disagree with him as long as he is happy being my cake pan?When we were shopping for our wedding decorations, wedding dresses and wedding cakes, we gave a decent thought to the wedding cake pans. I would suggest that whenever you go for it chose one whic...
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- 2007-11-13 22:16:19 - 10 easy ways to protect your family from food poisoning
- Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?When it comes to food preparation and storage, "Common Practices" could be POISONING your family!Here's how to avoid the probl...
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- 2007-11-13 22:16:19 - 10 deadly bacteria that can get in your food (and how to stop them from getting there)
- Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans (for example, some bacteria are used beneficially in making cheese and yogurt). However, the prime causes of food-borne illness include parasites, viruses, and bacteria such as:1. E. coli O157:H72. Campylobacter jejuni3. Salmonella4. Staphylococcus aureus...
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- 2007-11-13 22:16:19 - 10 mind-easing ways to make sure your childs bag lunch is safe
- Perishable food must be kept cold while commuting via bus, bicycle, on foot, in a car, or on the subway. After arriving at school or work, perishable food must be kept cold until lunchtime.Why? Harmful bacteria multiply rapidly in the "danger zone" (the temperatures between 40° F and 140° F). So, perishable food transported without an ice source won't s...
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- 2007-11-13 22:16:19 - 10 smoky tips to bbq food safely
- Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. Use these simple guidelines for grilling food safely to prevent harmful bacteria from multiplying and causing food-borne illness.1. DefrostingCompletely defrost meat and poultry before grilling so it cooks more evenly. Use the refr...
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- 2007-11-13 22:16:19 - 10 critical ways to a perfectly food-safe kitchen
- Food poisoning is related to unsafe food, a dirty kitchen, and dirty kitchen appliances. If you follow some safety rules, food poisoning will never occur.Your Refrigerator1. Freezing does NOT kill bacteria; it only controls their growth. Common bacteria grow rapidly at 60° F to 120° F. Keep the temperature of the refrigerator below 50ÃÆ...
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- 2007-11-13 22:16:19 - 10 convenient ways to eliminate food poisoning with your microwave
- Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent food-borne illness.Microwa...
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- 2007-11-13 22:16:19 - 10 wide open tips for food safety in the great outdoors
- Hiking, camping, and boating are good activities for active people and families. However, if the food isn't handled correctly, food-borne illness can be an unwelcome souvenir.1. Choose foods that are light enough to carry in a backpack and that can be transported safely. Keep foods either hot or cold. Since it's difficult to keep foods hot without a heat source, it's best to transport chill...
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- 2007-11-13 22:16:19 - 10 simple ways to safely store food
- Storing foods can present its own set of problems. And different types of foods have different storage requirements to prevent bacteria from setting in. Here's some tips to protect your family and yourself.Storing Vegetables1. Vegetables should be stored in the vegetable crisper in the refrigerator. However, keep potatoes, sweet potatoes, onions, and garlic in a cool, dark, ...
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- 2007-11-13 22:16:19 - How to make homemade ice cream (without an ice cream maker!)
- COLFAX, WISCONSIN - June is Dairy Month and what better way to celebrate than with homemade ice cream?When I was growing up on our small family dairy farm in west central Wisconsin 40 years ago, my dad would make homemade ice cream using cream and milk from our very own cows and a hand-cranked ice cream freezer.But you don't need an ice cream freezer to make your own homemade ice cre...
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- 2007-11-13 22:16:19 - What are scoville units?
- To understand what a Scoville Unit is, one must understand what they measure. All hot peppers contain capsaicinoids, natural substances that produce a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. The primary capsaicinoid, capsaicin, is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue....
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- 2007-11-13 22:16:19 - Seasoning an oven
- Untreated cast iron rusts, especially around water. To prevent metal from oxidizing in the presence of moisture, cast iron requires a process called ?seasoning?. Seasoning is simply the procedure of baking oil into the oven's pores, and on top of the iron pores. This baked on coating will darken and eventually turn black with age. Darkening is the sign of a well kept oven, and of it's use. This co...
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- 2007-11-13 22:16:19 - Bacteria and food-borne diseases
- Types of BacteriaBacteria are all around us, in the air, water, ground, on our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic way.Harmless bacteria ? Most bacteria fall into this category. They are neither help us nor are harmful to us. These bacteria have a specific purpose, but are not a concerning to us ...
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- 2007-11-13 22:16:19 - What?s the thick on roux? thickening soups and sauces
- Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the ever popular, roux (roo). But what is a roux and how does it work?Roux is a cooked mixture of equal parts by weight of fat and flour. If you mix a ...
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- 2007-11-13 22:16:19 - Season your pans for non stick cooking
- Nothing is more frustrating than trying to cook a delicious meal and having it stick to the bottom of the pan. A well season or cured pan will make cooking more fun, easier to clean and create better tasting food. There is a saying in the restaurant business; Hot pan ? Cold oil. Meaning never put the oil in a cold pan and then heat it up. By heating the pan first and then adding the oil, then imme...
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