Super Soups - Three Soups You Can Make Using Leftover Ham

The very best flavor in soup comes from using a meat with the bone left in. This is true for beef, pork, chicken or whatever meat you use. With holiday hams, we often have a ham bone left. If some meat is left on the bone, it can be the base of a most savory and delicious soup. Even if there is no ham bone left, just chunks of meat is enough, or another option is to get some smoked ham hocks to add in that wonderful flavor. Long, slow cooking allows the bone to release all its goodness, and the ham remnants fall off the bone.

When using a ham bone with meat left on, this is more than salty enough so that no salt needs to be added to the soup. If you are using only chunks of ham, taste the soup towards the end of cooking time to ascertain if salt is needed.

All of these soups are very easy to make. The long cooking time means the soup will need to be monitored for water level, so it does not dry out. If temperature is kept at a very low simmer, all should be well.

1. Ham and Navy Bean Soup

In a large pot, place the ham bone with some ham on. Pour in 1 pound of navy beans, picked over and washed, 3/4 cup of long cooking barley, 1 onion, chopped, 3 carrots, peeled and chopped, one large tomato, chopped, 3 celery stalks, chopped, 2 potatoes, peeled and cubed and 2 bay leaves. Cover all this with water and bring to a boil. Cover the pot and lower heat to simmer for 2 to 3 hours, until the beans have cooked through and have thickened the soup. Remove the bay leaves before serving. This makes a large pot of soup, so invite the family.

2. Split Pea, Ham and Vegetable Soup

This soup starts out similarly. Place the ham or hambone with meat into a large soup pot. Pour in one pound of green or yellow split peas. Add in 1 chopped onion, 3 carrots, peeled and cut in small dice, 3 celery stalks, cut in small dice, 1 large potato, peeled and cut in small dice. Cover with about 4 to 6 cups of water and bring to a boil. Reduce heat, cover and simmer for about 2 hours or until the split peas have disintegrated, and the soup is thickened. Add in one 10 ounce package of frozen chopped spinach and cook until the spinach has completely melted and heated through. This is another large pot of soup, so great for these winter nights.

3. Ham, Potato and Cheese Soup

Place into a large soup pot about 1 pound of leftover ham meat, or a ham bone with meat left on. Chop one onion and add to the pot, with 2 stalks of celery chopped in small bits. Add in 4 potatoes, peeled and cut in half inch dice, and pour in water to nearly cover. Bring to a boil, reduce heat and allow the soup to simmer, covered, for at least 1 to 2 hours, giving the ham time to fall off bones, if the bone is used. Remove bone and lightly mash the soup ingredients to make the potatoes into a thickener. Add in 1 can of evaporated milk and 2 cups of grated cheddar cheese and cook until the cheese has melted.

The first of these soups contains barley, so if you have gluten intolerance, just eliminate the barley from the soup. The other two soups contain no ingredients with gluten, so are safe for anyone with gluten intolerance. I hope these recipe suggestions will sound good, or spark new ideas for ways to make another wonderful soup with leftover ham.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com/ my Blog at http://www.aharmonyofflavors.blogspot.com/ my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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How To Reduce The Risk Of Food Poisoning In A Commercial Kitchen

Food poisoning can pose a serious health risk and a number of people will be affected at some point during their life. Although it usually only lasts a short while, food poisoning can be severe; taking the lives of around 500 people in the UK each year. Minimising the spread of bacteria in a kitchen is therefore incredibly important, and is something that can be done fairly easily by maintaining a good standard of food handling and general hygiene.

The main thing to remember is that food should be kept out of the 'danger zone' wherever possible, that is from 5oC to 63oC, because this is the optimum temperature range for bacterial growth.

When food is being cooked, care should be taken to make sure that all of it is cooked thoroughly. In order to kill most bacteria, food must be heated to 75oC for at least 2 minutes. The centre must reach this temperature otherwise there will be areas of the food that still have many bacteria present.

To reduce the risk of food poisoning as much as possible when cooking food, large joints of meat should be cut into smaller pieces to ensure that they are cooked evenly and thoroughly. Additionally, meals that have a high liquid content, for example stews, casseroles and soups, must be regularly stirred during cooking to make sure that all the contents are heated evenly.

When you want to keep hot food hot for a time before serving, it is safe to do so once the food has been properly cooked and if it is held at a temperature of 63oC or higher. How long it is safe to hot-hold food depends on the food type, but generally this should not be done for a period of longer than 2 hours. On a service counter, food is usually held under heat lamps or in a bain-marie; the food should be stirred regularly to avoid cold-spots when the temperature drops into the danger zone.

To cool food down, a similar principle applies because the danger zone should be passed through as quickly as possible. Subsequently, the ideal aim is for food to be cooled to 5oC or below within 90 minutes and then refrigerated. Importantly, hot food must not be put straight into the refrigerator because it can raise the temperature of the fridge allowing condensation to form and contaminate the food. Instead, food should be covered to protect it from contamination and kept in the coolest part of the preparation area until it is cold enough to put into the fridge.

Another common process in food preparation is thawing. Raw foods must be completely defrosted to enable even and thorough cooking throughout, and no thawed foods should ever be refrozen. To prevent contamination, thawing products should be put in a container and covered, away from other foods.

Finally, and perhaps most commonly associated with food poisoning, is the process of reheating food. If this is not carried out correctly, there is a great risk of harmful bacteria growing rapidly and causing harm when ingested.

Food should be kept in the fridge for as long as possible before reheating, rather than being left on the worktop at room temperature. Care needs to be taken to ensure that all parts, even the centre of the food, reach a minimum temperature of 82oC for 2 minutes. In the same way that food should only be defrosted once, it should never be reheated more than once.

Good food handling techniques are important and mistakes which lead to cases of food poisoning are certainly avoidable. The most common problems are preparing food too far in advance and leaving it to stand in the danger zone temperature range for too long, or not carrying out food preparation and cooking processes properly, such as thawing, reheating, cooling etc. Simply by following some important rules and keeping the cooking and serving areas clean, outbreaks of food poisoning can be kept to a minimum.

Paul Grantham works for Safer Food Handler, which has produced a basic UK food hygiene course. Safer Food Handler offers the UK's lowest cost Food Hygiene Certificate at Level 2 that fully meets the UK legal requirements. For food handling businesses with 5+ employees needing training, there are bulk food hygiene course discounts.

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Candy Apple Making Tips

When it comes to making gourmet treats, one of the greatest ideas starts with an apple. You start with an apple and then you coat it with caramel, then roll it in something sweet, like candy or chocolate. Then wait for it to dry and you can go in for a bite. Upon tasting it you will get a full array of emotions and you will be in a heavenly place of sweet and tart all mixed into one delectable delight. If you'd like to make one of these at home, you can easily do it without being a culinary wizard. Consider the following candy apple making tips and you'll be delighted at what you can do in the comfort of your own home.

Before you begin, make sure that you have apples (Granny Smith are most common for this), and sticks. You need to make sure that the sticks are firmly placed into the apple, as they will act as a handle.

Thermometer - The first tip that you'll want to utilize is a thermometer that is specifically made for candy. The candy that you need to melt down is going to need to be roughly 212 degrees in order to coat the apple that you're going to use. If you are off by even a small fraction, this will not work, so make sure that you're prepared in regards to this process.

Keep Apples Cool - Before you can coat them, you need to make sure that your apples are cold, so keep them in your refrigerator.

Caramel Coating - You can either buy prepackaged caramel candies that will help your melting process, or you could go with a homemade option. If you're going to go homemade look into the ingredients and measure out exactly what you need. Allot some time for this, as it will take you a good amount of time to do this from scratch if you go that route.

Process - The coating process takes a little bit of skill, so make sure that you run a few tests to ensure quality before you finish them off by putting them on a cookie sheet with wax paper.

The above tips are just a few things that you'll want to remember when you move forward with making candy apples. Remember to consult a recipe in order to fully get the ingredients, and process down. Make sure that you practice your technique until you are ready to make gifts for others, and above all else, remember to have fun.

Check out Richland Gourmet Apples for the best candy apple gifts on the web, visit them at: http://www.richlandgourmetapples.com/

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Classic Pancakes - Basics, Origins and Interesting Facts

Pancakes

Pancakes have been historically considered as quick breakfast fried cakes. Typically cooked in a round, flat, thin cake shape, this light and airy treat has delighted people for centuries. The region were pancakes are made as well as social factors have created delicious variations of this bread.

Ingredients

In order to make a pancake only a few basic ingredients are needed. The use of baking powder is the most common amongst most recipes, and most variations also include milk, eggs and sugar. For the lactose intolerant, water can be used and even sparkling water has become a popular ingredient for those looking for a more airy and fluffy cake. The use of seed flours, mixed with protein and liquids is known to be a method used by ancient societies, who with the help of hot cooking stones created the base for pancakes, waffles and other quick breads.

Invention Controversy

Although many prehistoric cultures already cooked basic breads similar to pancakes, it is believed that ancient Greeks of the sixth century invented a batter more or less similar to what most of us make nowadays. The famous Greek poet Cratinus made the first written mention of a warm pancake and this treat is still very important.

Many cultures have created different variations of pancakes. In European countries like France and Germany, pancakes can even be made from potatoes, be shaped into really thin disks and be topped over with anything from cheese, meats, eggs and fish to Nutella, and jam. In America the use of honey and maple syrup is more common, but some people would still add savory toppings such as regular bacon, ham and Canadian bacon.

Modern Pancakes Techniques

Many people try to master their recipes at home but still find it frustrating and hard to make a good pancake after a few tries. The most common tricks include replacing some milk with a carbonated beverage such as carbonated water, cider and even beer. Other people focus on the chemistry behind the pancake making and let the batter rest overnight for the gluten to relax and create more bubbles in the mix. Also, over mixing is considered bad because the gluten can be over activated and thus resulting in a hard and flat pancake.

Popular toppings

Depending on the creativity and taste of the person making the pancakes, virtually any type of fresh fruit, sugary syrup and milk product can be used to top a pancake. In popular recipes taken from the web, the following ingredients are noted as common:

Apples

Bananas

Blackberries

Blueberries

Raspberries

Butter

Cinnamon

Chocolate Powder and Syrup

Cream Cheese

Honey

Mangoes

Maple Syrup

Melted Sugar

Oranges (Including orange zest)

Peanut Butter

Pineapples

Powdered Sugar

Raspberries

Ricotta Cheese

Vanilla

Whip Cream

Written by Luis Calero and Amelia Spatz

- How to make your recipes
- Cooking tricks and tips

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Karuizawa: Summertime Fun

The two best summer foods in Japan are goma dango [sesame seed sticky rice cake] and kakigori [shaved ice]. Goma dango served fresh and hot is the best. Most city dweller types rarely have a chance to try fresh sesame seed dango. I think it's because most dango are pre-made early in the morning then served through-out the day, so the soft warmness become firm and too sticky several hours later. And no. They do not taste the same. There's just something about that hot fresh sticky sesame seed goodness that melts in your mouth first thing in the early afternoon. Soft and chewy textured vs. the old and firm textured processed goma dango is no comparison

The kaki-gori is shaved ice and comes in a variety of different toppings. I prefer mines made with fresh blueberries at the bottom,shaved ice packed over that, then more blueberries on top, so just when you thought the lady didn't add enough berries, there's always more at the bottom. I love the fruity ice coldness, and at how refreshing it is to eat. The ice is so thinly shaved it melts on the tongue, and the blueberries are a perfect finisher. After a nice long hike both of these desserts hit the spot.

Karuizawa is known for its delicious dairy products too, but since the dairy industry was imported, didn't represent much for me. Another place we could go would be a church. Karuizawa is unique for having a few Western-style churches in the area. There's even a choir at one church, but I have never found Western churches a charming feature in Japan, so we skipped them. Shrines for me are more inline with my image of Japan. The shrine we visited is called Kumano-Koukai Shrine.

This shrine, like so many in Japan, have a long history about something tragic. But one thing that stood out about this holy place, particularly shrines in general, and something I really love about the Shinto faith, is how everything is infused within the indigenous religion itself. There were soccer jerseys adorning the walls, and soccer related goods all around the shrine. The religion is truly a part of the daily life of the people and is one of the charming aspects of the country for me.

Like out of an Avatar movie. Some huge cedar thousands of years old, tied into the local religion. Unlike Western religions where there's a fine line between what's natural and what is considered spiritual. In Shinto, there's a reconciliation between natural and spiritual elements.

The hotel where we stayed is called Hotel Karuizawa 1130, about a 40 minute taxi ride from the station - 8000 yen [$90.00]. We were in a hurry because heavy rain clouds moved in and poured heavily for about an hour. The hotel bus was slow, and unfortunately I didn't call ahead to reserve seats on the bus so we grabbed a taxi.

The best feature of this hotel is the hot spring, a pure 100% natural hot spring. Nagano has always been famous for hot springs, but not Karuizawa. Old timers know that this hotel boast one of, if not the best source hot springs in Karuizawa. The water is mineral rich and perfect for general fatigue, muscle aches, and so on. After our long hike it was perfect.

The hotel was huge, and as a result was understaffed as usual. Long corridors with a country club feel made it more appealing for the weekend golfer, or Westerners. There's no old traditional Japanese thing going on here, but was comfortable nevertheless. They didn't have my yukata size, which is not typical, by the way. Dinner was a bit strange. They had a lot of different kinds of fusion cuisine that didn't balance well with sake, so I ordered a bottle of red instead. I'd rank dinner a "D" if it weren't for the delicious pork. And the wine was delicious, by the way. Breakfast was alright, but I have had much better. We enjoyed each others company afterwards.

In closing, I think what really works is the ' process of simple' travel. We hiked,ate, prayed, and drank. Infusing natural and spiritual dynamics is so vitally important in all aspects of life.

Here's to good living...

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The Versatility That You Can Get With Recipes for Garlic

Garlic has long had a reputation as a cure-all for many ailments. Although not all of them have been substantiated by scientific evidence, there is a wealth of solid data pointing to garlic as one of our most versatile natural substances we can consume to promote good health. It is rich in alliin, which is quite odorless. Once it is crushed or minced, alliin converts to allicin, which has the characteristic odor and taste we associate with garlic.

It is allicin that gives us many of garlic's therapeutic properties. The reason why we get that garlic smell on our breath or from our skin after we consume it is eliminated not through the intestines, as would be normal with most food, but through the lungs and skin. If you or the people around you find the smell of garlic on your breath offensive after eating that delicious garlic-spiced food, there are some things you can do. The best antidote for eliminating the smell is chewing on fresh mint, which will also leave your breath, well, minty fresh. Parsley also works to mask the odor, but doesn't help the breath as much.

Studies have shown that garlic consumption reduces blood pressure, hardening of the arteries, heart disease and stroke. Its abilities as a blood thinner assist in these conditions, as well as thrombophlebitis, a condition caused by blood clotting in the veins of the legs. Garlic has also been known to kill yeast and virus organisms, bacteria, and some types of parasites.

So now that we understand how important garlic is, what are the best ways to incorporate it into our diet? As mentioned earlier, it offers the most advantages when it is chopped or crushed. Because of its power, it can easily destroy a dish if used improperly, which makes many people who cook leery of using it. But using some simple guidelines, there is nothing to fear by using this healthy food to enhance many dishes. Here are a few things to keep in mind:

• Raw garlic. In this form its flavor is the strongest, and should be used as a seasoning rather than an ingredient. This is considered the healthiest form, with garlic tablets the least healthy.

• Cooked garlic. Used in cooking it adds flavor to any dish. Roasting is a favorite; after roasting just smash it and add it to mashed potatoes, stir it into soups, stir it into risotto, or add to a little butter and spread it on a toasted English muffin.

• Burnt garlic. Be careful when you sauté garlic not to burn it. It will ruin your meal, as it will have an intensely bitter taste.

• Dried garlic. Cooking with garlic can be much more convenient if you buy it in powders or minced. Is it as good for you? Actually, we haven't been able to find many tests that prove its health benefits. But the experts agree that although powdered garlic has some health benefits, it will not provide the same benefits as freshly crushed garlic.

• Garlic with wine. If you prepare a dish that is quite rich with garlic, the wine should be bold, either red or a citrusy wine such as Sauvignon Blanc. If you are light on the garlic, such as a clove in a stew, you'll hardly notice it.

If you are getting into cooking, garlic should be one item you learn about and use regularly.

Garlic has been proven to provide numerous benefits for your healthiness, and it is a very versatile spice for cooking. Read more about meal and meal preparation on our site http://losethatbellyfat.info/. Rich Carroll is a writer and very interested in healthy cooking.

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If You Change Anything In Your Kitchen, Change Your Salt

Celtic Sea Salt is hand-harvested, sun-dried sea salt. This is SUPER GOOD FOR YOU! And delicious! Our body's electrolyte system needs salt - REAL salt - as does our kidneys and hormones. We sweat salt. Our cells are full of salt. We cry salt. We need all the minerals and things that science has not yet discovered, that are in the sea. We all need this salt for ideal health.

When the body is short of salt, the body is short of water. The salivary glands sense the salt shortage and produce more saliva to lubricate the act of chewing and swallowing and supply the stomach with water that it needs for breaking down foods. Circulation to the salivary glands increases and the blood vessels become "leaky" in order to supply the glands with water to manufacture saliva. The "leakiness" spills beyond the area of the glands themselves, causing increased bulk under the skin of the chin, the cheeks and into the neck.

We've often written about Celtic Sea Salt and at this time of year when the seasonal festivities encourage us to eat more than usual, we may as well eat as healthily as we can. In his work "Water: Rx for a Healthier Pain-Free Life" Dr. Batmanghelidj includes the benefits of unrefined sea salt as being beneficial for:

? stabilizing irregular heartbeats. Contrary to the misconception that it causes high blood pressure, it is actually essential for the regulation of blood pressure - in conjunction with water. Naturally the proportions are critical.

? the extraction of excess acidity from the cells in the body, particularly the brain cells.

? balancing the sugar levels in the blood; a needed element in diabetics.

? the generation of hydroelectric energy in cells in the body. It is used for local power generation at the sites of energy need by the cells.

? the nerve cells' communication and information processing all the time that the brain cells work, from the moment of conception to death.

? absorption of food particles through the intestinal tract.

? the clearance of the lungs of mucus plugs and sticky phlegm, particularly in asthma and cystic fibrosis.

? clearing up catarrh and congestion of the sinuses.

? the prevention of muscle cramps.

? preventing excess saliva production to the point that it flows out of the mouth during sleep. Needing to constantly mop up excess saliva indicates salt shortage.

? making the structure of bones firm. Osteoporosis, in a major way, is a result of salt and water shortage in the body.

? sleep regulation. It is a natural hypnotic.

? a vitally needed element in the treatment of diabetics.

? stopping persistent dry coughs (salt on the tongue)

? the prevention of gout and gouty arthritis.

? maintaining sexuality and libido.

? preventing varicose veins and spider veins on the legs and thighs.

? the communication and information processing nerve cells the entire time that the brain cells work - from the moment of conception to death.

? reducing a double chin. When the body is short of salt, it means the body really is short of water. The salivary glands sense the salt shortage and are obliged to produce more saliva to lubricate the act of chewing and swallowing and also to supply the stomach with water that it needs for breaking down foods. Circulation to the salivary glands increases and the blood vessels become "leaky" in order to supply the glands with water to manufacture saliva. The "leakiness" spills beyond the area of the glands themselves, causing increased bulk under the skin of the chin, the cheeks and into the neck.

"If you change anything in your kitchen, change your salt" Jacques de Langre

Graeme Dinnen runs Resources For Life. A Scot born in Asia, Graeme has travelled and lived most of his life in Asia, benefiting from the Asian approach to better health.
http://www.resourcesforlife.net/

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Food Poisoning Top 10

Food poisoning is the name given to illness after eating contaminated food. It typically manifests with the unpleasant symptoms of sickness, vomiting, diarrhoea and abdominal cramps which, in some cases, can be extremely severe. In England and Wales there were more than 84,500 cases of this type of poisoning in 2010, although in reality the number could be much greater. Many people suffering from milder cases were less likely to visit a doctor to report their symptoms.

Although the number of pathogenic bacteria needs to be very high for illness to occur, even a small area of food can be covered with enough for this to happen because the microorganisms are minuscule and can multiply rapidly. The onset of poisoning can be anything between 1-36 hours after ingesting the contaminated substance, and although symptoms usually subside within a week without the need for treatment, it can be a fatal illness. In the UK alone, around 500 people die each year from this type of poisoning.

There are many reasons why food poisoning can occur, but here is a list of 10 common causes:

Preparing food too far in advance and having to store it at room temperature for a long time.
Having all your food prepared way ahead of time may seem convenient, but if it is left in the danger zone (between 5C and 63C) for an extended period of time, then bacteria will multiply fast.

Cooling food too slowly before it is served or stored in the fridge or freezer.
If it is cooled too slowly then it is left in the danger zone for a long time, giving bacteria a chance to thrive. Even if frozen, the bacteria will continue to multiply again once it is defrosted, meaning that there will be a large number of potentially harmful microorganisms.

Not reheating food to a high enough temperature.
Food must be reheated for long enough and to a sufficient temperature, such as 75C ( this varies by country according to their guidelines), so that bacteria are killed.

Using cooked food that has previously been contaminated with pathogenic bacteria.
These bacteria can cause food poisoning if ingested in large enough amounts. So it is dangerous to use it if it has already been cooked because it could contain such microorganisms and the bacteria will still be there when serving it.

Undercooking food.
Food should be cooked for at least 2 minutes at a minimum temperature of 75C before it is eaten, otherwise the bacteria may not be killed.

Not thawing frozen food properly.
Food must be completely defrosted before it is cooked, otherwise there could be areas of it that are not cooked sufficiently and which still contain bacteria.

Cross contamination.
This could occur if harmful bacteria are transferred, directly or indirectly, from high-risk foods (often raw) to other foods.

Eating contaminated and uncooked foods raw.
This could be the case with shellfish, fish or eggs for example. Foods that are not cooked may contain bacteria which will only be destroyed if it is cooked. Therefore, if contaminated, these harmful bacteria will remain and be ingested.

Not storing hot food in the correct way.
Hot food should be held hot, at or above 63C, so that it is outside the danger zone to minimise bacterial multiplication.

Poor hygiene standards in the kitchen or by food handlers.
Handlers must ensure that they deal with any food in the correct way and that the preparation and cooking area is kept clean and free from contamination.

The most common source of poisoning is salmonella, which accounts for a high proportion of cases (80%). Staphylococcus aureus and clostridium perfringens are also common bacterial sources. It is not just bacteria that cause illness though: viruses, moulds, chemicals and metals are also causes of food poisoning. It is important to be aware of this, and to know how food poisoning can arise, so that you ensure that necessary precautions are taken to avoid serious health risks when food is eaten.

Paul Grantham is employed by Safer Food Handler, which has produced a basic UK food hygiene course. Safer Food Handler offers the UK's lowest cost Level 2 Food Hygiene Certificate that fully meets the UK legal requirements. For food handling businesses with 5+ employees needing training, there are bulk food hygiene course discounts.

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Want Flawless Rice? Use the Dutch Oven!

If you are familiar with my writing, then you know that I am in love with my enamel cast iron Dutch oven pot. Yes, I brag about this cookware, and today is no different. This pot is the best thing to use when cooking rice. It doesn't matter what type of rice you choose to cook, the results are always perfect.

This ever-popular cookware has a way of sealing in the flavor. This means, it absorbs the flavor of all the herbs and seasoning that you add to your favorite dishes. So if your favorite rice recipe only calls for butter and salt, it would seal in the flavor of the butter and the salt making delicious buttered rice. Or, if you are like me and your favorite rice recipe calls for a blend of fresh veggies (onions, celery, garlic, and bell pepper) along with the hint of salt and a dab of butter, when you uncover the lid, the result is a well-flavored seasoned rice, where the taste of your blend of fresh seasonings can be tasted in every bite. Regardless of what seasoning you choose to include in your rice recipes making the meal simply in the Dutch oven results in simply, delicious rice.

Now if you are like me, someone who prefers to see her completed rice grain not sticky, the Dutch oven is definitely what you need. Cooking in this masterpiece always results in rice where the grains are separate and not sticky. After I have added all my seasoning to the rice mixture, I simply close the lid and the rest is history. The cookware prepares the rice perfectly with minimal work on your part. There is no need for periodic stirring. When you open the lid you will find your favorite rice meal with all the blend of your favorites seasoning, separate and not sticky.

Remember, when using your cast iron cookware the temperature gauge on your stove should always be at low to medium heat. This low heat has its advantages. First, using rice as the example, it allows the rice to cook evenly as the cookware absorbs the heat. The second advantage of the medium heat is it is a big energy saver. Now who can't use an energy saving tip? Outside the fact that using this pot results in delicious rice that is second to none, it also is a big money saver.

If everything I have said is not enough to make you run out to get your own cast iron Dutch oven, I don't know what will. As I asked, "Want flawless rice;" get a Dutch oven.

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How to Tenderize a Steak With Salt

I've been oversalting my steaks for years because-unbeknownst to me-something magical happens during this preparatory process.

Not being a chemist, I refer to this magic as purely "yummy," but food scientists will tell you there is a tenderizing method anyone can use by salting meat before cooking: extra salt breaks down proteins and releases natural juices. Coarse salts like kosher (suggested below) can transform rubbery, chewy steaks into juicy fillets with just a little bit of everyday kitchen chemistry.

Restaurant-quality tenderness-and flavor-is possible for any steak by simply following this simple step: salt steak according to the ratio I outline in the instructions below (basically, the thickness of your steak will determine how long it is exposed to large quantities of salt).

Note: for those worried about consuming too much salt, do not worry, as you will be washing off any excess salt before cooking (see step 4).

How to: Tenderize a Steak

This technique is used everywhere from commercial kitchens (where I first saw chefs over-salt fillets) to my own kitchen. It's a must have tip for any chef looking to revive lifeless meat.

Ingredients:

*1 lb. steak (1 to 1.25-inches thick)

*kosher salt

1.) Measure steak for tenderizing time: Based on the thickness of your steak, you want to season it with salt for every inch of thickness. For example, a steak that's 1-inch thick requires one hour of tenderizing with salt; a steak that's 1.5 inches thick requires an hour and a half of tenderizing, and so on and so forth.

2.) To begin, cover steak on both sides with a thick layer of coarse salt such as sea or kosher. Leave steak at room temperature (covered with either a cloth or paper towel) and watch as the steak's natural juices increasingly rise to the skin as it tenderizes before your eyes. Salt is a natural tenderizer, making the steak increasingly juicy as it breaks down the meat's proteins and enhances meat texture.

2.) Check steak at 30 minutes to make sure water has risen to the surface. Step away, and let time to continue working.

3.) Check steak at an hour for large puddles of juice (either on the fillet's surface or around the base of the meat). If puddles are now occurring and your steak measures an inch or less in thickness, you're ready to move to step 4. If puddling is just beginning, give the steak another 10 or so minutes before you move on to step 4.

4.) After steak has tenderized, rinse with water thoroughly to remove excess salt. Salt adds wonderful flavor to any dish, but we're truly using it for its chemical properties at this point. Pat steaks dry to remove extra moisture from skin. Feel free to rinse and pat dry again if you're worried about salt content.

5.) Steaks are now ready to cook.

Makes 2 (1/2-pound) steaks.

Helana Brigman is the creator of the award-winning blog Clearly Delicious, a food writer, photographer, and chef whose work has appeared in Louisiana Cookin' Magazine, and her column "Fresh Ideas" for Louisiana's state newspaper, The Advocate. A doctoral candidate in English, Brigman lives in Baton Rouge, LA, with her dog Cara where she writes, photographs, and eats the best of southern cooking.

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How to Roast a Bell Pepper

Ingredients

red bell peppers, that's it

Instructions

1. Place your bell peppers on a sheet pan (cookie sheet). If you don't have a sheet pan, you can use a casserole dish or a roasting pan, it's no big deal. Also, get out a large bowl, not one that will melt, but either stainless steel or a glass one along with some plastic wrap and set them to the side.

2. Put the pan of peppers under the broiler in the oven. They should be on the top rack of your oven unless they touch the heating element in which case you'll need to put them down a rack lower.

3. Keep the oven door open just enough where you can look in. Most ovens have a spot where the door will stay around four or five inches open. The point of leaving the door open is more so that you don't forget about your peppers in there because it's easy to walk away for too long. So, don't walk away, stay there and pepper-sit, your bell peppers.

4. When one of the sides turns black (the side closest to the broiler), turn the pepper a quarter of the way. Then, when the next side is black, turn the pepper by a quarter. Do this until the skin is black all the way around.

5. Remove the pan from the oven and place the peppers into the bowl that you got out earlier.

6. Cover the bowl with plastic wrap as fast as you can. We are trying to trap the steam.

7. Let them sit in the bowl, covered with the plastic wrap for at least 15 minutes. You can let them sit longer if you happen to be doing something else, but I wouldn't leave them for more then 40 minutes for sanitation reasons.

8. Remove one pepper from the bowl and place it on a cutting board or plate. Be careful because they are probably still hot or may have hot juices inside. I wear gloves for this part.

9. Gently remove the blackened skin. Then, hold the pepper upside-down and pull the stem off. When you do this, some juice and seeds will come out.

10. Open the pepper up and remove all of the seeds. Your pepper is now roasted and ready to use.

How to Choose a Bell Pepper

No matter what color bell pepper you are shopping for, look for peppers that have deep, vivid colors, are heavy for their size, have a smooth, wrinkle free texture, and only push in slightly when you squeeze them softly.

A little extra information on bell peppers

Bell peppers are fruits... well botanically speaking because they contain the seeds of the plant. However, as far as the kitchen goes, they are generally treated like vegetables. They originated in Mexico, Central America, and Northern South America and made their way around the world from there on trade ships and such back in the 14 and 1500's. Of course, they have lots of other names through out the world including capsicum and paprika. Bell peppers are a member of the Capsicum genus - Why do we care? Well, members of the capsicum genus produce the chemical capsaicin and capsaicin is the chemical in peppers that makes them hot. The higher the level of capsaicin, the hotter the pepper. However, bell peppers are the only member of the genus that don't produce any capsaicin. So do we still care that they're in that genus - a, yeah, now you can answer that question if you're ever on Jeopardy or you can impress your friends at the dinner table. OK, so how about some nutrition facts. Red bell peppers are high in vitamin A and vitamin C, they have around 209mg of vitamin C compared to about 70mg in an orange. I should note here though that cooking will destroy at least part of the vitamin C. So, if you want to get all the nutrition, raw is better. Bell peppers are also high in carotenoids (a group of antioxidants) including alpha-carotene, beta-carotene, cryptoxanthin, lycopene, lutein, and zeaxanthin. There is a ton more nutrition information out there if you want it.

Alicia P. is a Chef and Le Cordon Bleu graduate. She has a website where you can learn to cook like a Chef at home - for free!

For more great cooking tips and lots of recipes visit http://www.bestbitesforever.com/

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Can Good Sunflower Oil Be Affordable?

There are many sunflower oil manufacturers out there in this world. Some do their utmost best to provide the consumer with a quality product while others just provide a standard product. If we consider this statement, can we really expect to get a quality sunflower oil product at a low price?

Let's consider the statement rationally. Anyone can learn to make oil but it takes passion, skill and will to want to make a quality product. In addition, you would require the expertise and the resources to make your cooking oil better than the others. We all know that expertise and resources require a lot of funds. In an effort for reputable cooking oil manufacturers to make a quality product, they need to employ such experts and to purchase the necessary specialised machinery to refine the oil. Remember that good quality sunflower oil is a light golden yellow colour, it is translucent and not cloudy, it contains no solids in it, and it needs to taste good. In order to achieve this, certain processes and steps are put into place by the manufacturer, which are monitored by trained staff.

If you just wanted a cheap ordinary cooking oil, then you should understand that experts are not called in to monitor and check the quality of the oil. The oil merely passes the general health and safety regulations of the country. By adhering to the minimum requirements oil manufacturers such as this can save on their overall costs for staff and specialised machinery. As a result they can provide you with a cooking or frying oil product that is low in cost but also low in quality. These oils are not necessarily detrimental to your health but they are not particularly of the best quality. This is, however, a choice that you need to weigh up for yourself during the purchasing process.

In conclusion, for a quality product a sunflower oil manufacturer needs to invest a substantial amount of money, resources and time. As a result the unit cost of each bottle of sunflower oil may be slightly higher than the next. Whereas a general manufacturer may invest less into their sunflower oil business and score in sales because their product bears the lowest cost. Comparatively it is much more affordable than its counterpart. In this case, you must accept that you are probably sacrificing a few rands for a lower quality product.

Our core focus at Golden Fry is to provide specially customized sunflower oil products and services to Restaurants, Take-Aways, Food Manufacturers, Caterers, Wholesalers, Supermarkets and Spaza Shops. We are an approved used oil collector. Visit our website http://www.goldenfryoil.co.za/

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Cooking: No Longer Leisure But Livelihood

Most people love to eat savory dishes but there are also some who take delight in preparing the dishes that others devour. Cooking now-a-days is no longer just a hobby, people have a plethora of options when it comes to making money by cooking. You can very easily earn money by cooking your mouth-watering dishes that others appreciate. Here, we will discuss three of the most common ways of earning money by cooking.

1. Make Money At Home

You don't even need to tire yourself from the exhausting and monotonous office shifts. You can just cook at home, in your own kitchen and earn money. Also, studies indicate that home based businesses have higher survival rate than other commercial businesses. Many people opt for this alternative to regular work hours and it can serve two purposes depending on your needs:

a) Earn you some extra money, or

b) You can make a living out of it

There are various ventures you can delve into within the comfort of your home. You could bake muffins and cakes or work as a caterer for small family events. If you do not want the hassle of having to hire some people and going someplace to provide catering services, you can provide 'pick-up' catering services, wherein you provide prepared and packed foods for small scale events. This might actually be a very good option as you won't have to spend on any of the general factors like transportation, insurance of workers or even advertisement costs as your business will be minor and publicity can be done just via fliers or by the word of the mouth.

2. Working As A Chef

If you have a knack for cooking and love to work under pressure, then being a chef is the best alternative for you. The job is very challenging and requires creativity, commitment and passion for cooking. One of the most attractive features of this job is that you have ample opportunities and freedom to explore new dishes and even create your own. If you have an impressive number of experience years in the field of cooking along with a degree in a professional cooking course, then might even be offered to be an executive chef for a restaurant. This means that there is scope for growth (chef to sous chef to executive chef) in this line of work.

Along with all these benefits the monetary factor in working as a chef is also quite impressive. According to the Bureau of Labor Statistics, the average pay of a head (executive) chef is about $40,630. Agreed that the work takes a lot of effort to be put in and long hours as well, but the amount of freedom of work and high pay compensate for that fact aptly.

3. Opening A Restaurant

The two options explored above offer limited monetary gains because either the business is small scale or you are employed by someone else. Opening your own restaurant could be the solution of all these problems. All you have to do is make a bulk investment once but then you can receive revenues for the rest of your life.

There is very little risk associated with the restaurant business if everything in the setup phase is implemented perfectly. Profits can even be increased with time by keeping up with the new trends and adopting strategies accordingly. If the restaurant has a wide range of options in the menu for all classes, then profits are guaranteed.

So, there are options galore for you to earn money by cooking. You just have to make a start.

The first step to success in cooking is to attend culinary schools. Visit Culinary USA to request more information on the top cooking schools.

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How To Choose The Best Finger Food Catering

There are several things that you should know about before you choose your finger food catering. The menu selection, the budget and the style of your function are all important factors to consider when making your choice.

Menu Selection is probably the most important factor when choosing a good finger food caterer. Make sure that you only use a catering company that only uses great quality produce. This is important because the quality of ingredients affects the quality of the catering. For example, a great quality piece of organic, local fresh fillet steak doesn't need all the bells and whistles that certain chef's tend to put with them. If your caterer is using the best ingredients then all it needs is a simple seasoning and a great quality garnish. However, if your caterer is using substandard produce, then they may try to disguise the flavour and texture by putting overpowering ingredients with them.

Make sure that your finger food catering company only use good quality, trained and/or qualified staff. As mentioned above, if a good quality catering company uses good quality ingredients, then it really needs to be cooked properly by good quality staff members. It really doesn't matter how good the raw ingredients are, if the catering company send out an inexperienced staff member to cook it.

It is perfectly acceptable to negotiate with your caterer on price, especially if you have guest numbers that total over 100 guests. However, you should be conscious of price, but not let it be the only deciding factor in choosing your finger food catering. The best caterers invest a lot of time and passion into their food and menus and subsequently they might not take kindly to you telling them that you can get it fifty cents cheaper down the road. If your caterer is prepared to move a little on the price, then you should be prepared to move a little also.

Weigh all of the different factors up when making your choices. Gather good quality information including menus, quotes and inclusions from three of the best caterers within your budget and compare then to each other. Typical questions you should ask yourself are:

Do they all include the same things? Staff, equipment and tax might all be an extra cost. Do they all use the best ingredients? Are you getting the best value for money? Do they use the best staff?

By following the guidelines in this article, you will find it a lot easier to come to a decision on the best finger food catering.

Pure Catering was the first significant eco-caterer in South East Queensland to adopt these practices. Check out our website for more information of eco-friendly Brisbane catering for your function. Catering Brisbane

Finding the best Sunshine Coast Catering can be a daunting process. Pure Catering make it easy for you.

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Recession-Era Kitchen Wisdom: Use What You Have

My favorite scene in the 1995 film Apollo 13 is when, in an effort to save the astronauts in the troubled spaceship, the team at Mission Control have a mountain of objects dumped on a table in front of them and are told, "This is what the astronauts have on board their ship. Use it to figure out how to fit this round tube into this square hole." The team didn't hesitate, didn't say it was impossible. They all just grabbed stuff in front of them and started experimenting with it. Lives were at stake, and it was up to them to save them.

While we may not find ourselves in such a dangerous situation, the lesson is still a valuable one in all areas of life. Use what you have. Make it work. With food prices soaring like a rocket and incomes nosediving, I like to apply this in my kitchen. I was raised to believe that throwing away food was one of the Seven Cardinal Sins, but with just a little ingenuity, you can keep yourself pretty much on the straight and narrow.

For example, one day I made what was meant to be a beautiful gelatin salad. No, not green Jell-O with fruit cocktail. This was orange Jell-O with fresh pineapple, pears, mandarin oranges, and pomegranate seeds. Primo stuff. Well, how was I to know that when you put fresh pineapple in your gelatin that it won't gel? (Canned pineapple works fine. It's only fresh that won't work.) So I had this very colorful and attractive liquid in the fridge and, well, we just didn't want to drink that. Out came the blender. I blended it smooth, then heated it up in a saucepan and added a little cornstarch mixed with water to thicken it. The resulting syrup was delicious over pancakes. A very sweet and tart concoction that my family loved and actually wanted me to make again.

Some other random ideas here: For goodness' sakes, don't ever throw out dry, stale bread. If it doesn't have green mold growing on it, it's still fine. Besides the usual French toast or bread pudding, it makes good stuffing for your chicken. If you crumble it up fine and toast it, you have crumbs for your meatloaf or for breading your chicken or pork chops. And you can make dang fine salad croutons by tossing bread cubes with oil, Parmesan cheese, garlic powder, and oregano, and toasting it in the oven. My family likes to eat those as a snack, even without salad. Hint: Leftover hamburger and hot dog buns make great croutons.

Somebody once gave me a large package of Ranch dressing mix, enough to make a gallon of dressing. Not sure how many years it would take us to use a gallon of Ranch dressing, but I discovered it makes a tasty flavoring for several things. I put some in the crockpot with chicken breasts and cream of chicken soup and served that over rice. It also made a yummy flavoring for homemade mashed potatoes.

Got bananas turning black? (They're probably still good inside, you know.) Mash them up and put them in your waffle or pancake batter. Or freeze them in chunks (do this with any fruits you have on hand) and blend them with milk and sugar, or yogurt and juice, for a refreshing smoothie.

And do you keep cornmeal on hand? If you don't, go get some and make some pioneer-era cornmeal mush. Mix one cup of cornmeal with one cup of cold water. Add this, along with one teaspoon of salt, to three cups of boiling water. Cover, reduce heat, and simmer for 20-30 minutes, then pour into a greased loaf pan and refrigerate overnight. Turn it out onto a plate and used a greased knife to cut it into ¾-inch-thick slices. Fry on both sides in butter and serve with maple syrup for the cheapest breakfast on the planet, and one of my most favorites. Creativity in the kitchen these days isn't just a necessity; it can be fun!

Shelly Davis is the author of western novel Eagle Shadow and its sequel Eagle Rising and the owner of Eagle Eye Edits & Critiques. Visit her at http://shellydavisbooks.com/

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