Quality Stainless Steel Cookware is a Real Pleasure to Use and Clean

Some people are afraid to use stainless steel cookware, afraid that the lack of Teflon coating will make food cooked in them stick. I bought my first stainless steel pan set from HSN shopping network, and decided to try them out for myself. These pans are a dream, and clean up beautifully. My experience with these beautiful pans has been nothing but positive, and I’ve put them through their paces. The 20-piece aluminum pan set I bought is by Wolfgang Puck, a well-known chef, who definitely knows good pans when he sees them. Here are some of the highlights of this lovely set.

My set included a 1-quart saucepan, a 2-quart saucepan, an omelet pan, an 8-quart stock pot, a sautepan, and a large wok. All are heavy, and very well-constructed. Also included were glass lids for all pots and pans, as well as some lovely stainless cooking utensils such as spoons, turners, a fork, tongs, a skimmer and even an adjustable measuring spoon. The elegant mirror finish on all pieces makes all of them worth displaying. My kitchen looks much classier with these pans in use.

Most importantly, these pans cook evenly and quickly. I have gas burners, and use the pans on medium heat for best results. I followed the included instructions, which tell the user to first preheat the pan, then add the oil or butter to the hot pan. Then, add whatever you are cooking. It worked like a charm, and nothing has stuck. To clean the pans, while they are still hot, I pour water in them and then take a cloth, to wipe out any leftover mess, or run the hot pan under the faucet, to remove the food. It works wonderfully, and quickly.

Before buying this set, I was a slave to the cheap Teflon-coated pans. But, the coating didn’t cook as evenly as I’d liked, and scratched. Plus, there are studies out nowadays about these kinds of coated pans allegedly being bad for health due to chemicals given off while cooking. I have one iron pan that is nice but a whole set of them is way too expensive for my middle-class budget. This set of cookware was reasonably priced and, watching them being used on HSN, I could tell that they were of high quality. In person, they are even more impressive, along with the cooking utensils, which are also heavy and well-made. I’m giving away my cheap, plastic spatulas, spoons and fork to someone else now that this set happily meets all my cooking needs. They show no wear at all with multiple uses, and the food cooked in them didn’t burn or singe at all. I couldn’t say that with the old coated pans.

If you want a quality set of cookware, Wolfgang Puck’s line of stainless steel pots, pans and utensils won’t steer you wrong. They are worth every penny paid, and more. A professional cook wouldn’t put his name and reputation at stake by endorsing lousy pans. …

3 Easy Baked Salmon Recipes You Will Love

If you are looking for a fast and easy way to feed your family tasty and healthy meals, one excellent choice would be to get a hold of some easy baked salmon recipes. The good news is that this fish is rich in flavor as well as healthy Omega-3s. It does not require a lot of ingredients or advanced cooking skills, so that makes it easy for you to prepare a great tasting dinner for your family.

The Easiest Baked Salmon Recipe

Ingredients

1 1/2 pounds of salmon fillets (serves 4), with the skin still on one side 1/4 cup melted butter 4 tablespoons of sliced butter Juice from 1 lemon 4 teaspoons of Mrs. Dash

Cooking Directions

Preheat the oven to 375 degrees. Line a glass baking dish (9×13) with 2 layers of foil and spray the foil with cooking spray. Place the salmon on the foil, with the skin side down. Pour the juice from 1 lemon and melted butter over the fish. Sprinkle Mrs. Dash on top of each fillet along with slices of butter.

Fold the foil loosely so that it is closed, but still leaves some space between the foil and fish. Bake for 30-45 minutes, or until the salmon flakes off easily with a fork.

Baked Salmon With Red Pepper and Cream Cheese

Ingredients

4 pieces salmon to serve 4

1 red pepper

2 tablespoons of parmesan cheese

1/4 cup cream cheese

1 tablespoon of mayonnaise

2 cloves of garlic

Cooking Directions

Cut the red pepper up into small pieces. Crush the garlic using a garlic press. Mix together the parmesan cheese, cream cheese, garlic, red pepper and mayonnaise.

Place the pieces of salmon on a baking sheet and cover with the sauce. Sprinkle extra parmesan cheese over the top. Bake in the oven at 350-375 degree for 15-20 minutes.

Italian Baked Salmon Recipe

Ingredients

1 large salmon fillet (serves 2)

1 teaspoon Italian seasoning

1 teaspoon dried oregano

Pepper to taste

2 cloves of garlic, minced

1/2 onion thinly sliced

1 tomato, thinly sliced

1/4 cup of dry bread crumbs

2 tablespoons of chopped parsley

1 tablespoon of vegetable oil

Cooking Directions

Pre-heat the oven to 450 degrees. Spray a shallow glass baking dish with cooking spray. You can also line the pan with foil.

Place the salmon in the baking dish. Mix together the Italian seasoning, oregano, pepper and garlic together and sprinkle it over the fish.

Thinly slice the 1/2 onion and 1 tomato and place the slices on top of the fish. Sprinkle parsley on top. Mix up the bread crumbs with vegetable oil and place on top of the fish.

Bake in a 450 degree oven for about 10 minutes, or until the bread crumbs brown and the salmon flakes off a fork easily.

Baked salmon recipes are so delicious. Just add a few of your favorite herbs and seasonings, stick the fish in the oven for a few minutes, and you will have a tasty, healthy meal to …

Trout Grenobloise – Trout with Lemon, Caper and Brown Butter Sauce

Trout Grenobloise

Kosher Salt

White Pepper

10 ounce filets off whole rainbow or brook trout; skin on, scaled.

1 tbsp olive oil

1 tbsp unsalted butter

½ lemon, segmented, diced 1/8″ (brunoise)

1 tbsp fresh lemon juice

½ tbsp capers

1 ¼ tbsp minced parsley

Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. With the exception of salmon, whose skin is generally quite high in fats and highly-flavored oils, I prefer to cook fish filets, generally, with the skin on. The skin of fish like trout, walleye and other species, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate.

To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized (cooking tip: “caramelization” is the result of complexation between sugars and proteins – something called the maillard reaction; any food which browns has, in fact, caramelized).

First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water. Do not bear down too heavily or you will damage the flesh of the fish, which is delicate. Between each strok of the knife, dry your knife on a towel and repeat a few times so that all excess water is removed from the skin.

Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes. With thicker filets, you can go a little longer, with thinner filets, a little less time. You want the seasoning to seep into the flesh and not simply sit on the skin and surface. Go easy on the salt, however – the acid in the sauce which follows will accent the salt, giving a perception of saltiness to begin with.

Heat the olive oil in a large saute pan over medium heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is set, lightly, golden brown and crisped, or you risk separating the skin from the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two, until cooked (I prefer medium rare fish). Remove fillets to a plate.

Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown, hazelnut or “noisette” stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got …

Vegetarian Chili Recipes – 5 Tips to Making Great Vegetarian Chili!

Well, we all know that vegetarian chili has not meat in it! That is a give in. The old saying of “fat is where the flavor is” well, that does hold true does it not? So what do we do when we want to add flavor to vegetarian chili recipes? We add chilies for a bit of heat and some flavor, remember that there are many chili pepper varieties out there and being familiar with as many as you can and the properties of each will only aid in your chili cooking endeavors.. There are of course other things that can be added and we will cover them. In this article we will look at 5 simple tips to making great vegetarian chili recipes.

Tip 1. Know thy chili peppers! Getting to know the chili peppers that you will use will help you in figuring out just how much heat you can take in your chili dish. So the trick is to know which types of chili peppers are the hottest. We all know that a bell pepper is not going to impart heat at all in our recipes, but we do know that a jalapeno or habanero are some of the hottest chili peppers around. They make pepper spray for the police out of habanero chili, so you can imagine how hot it is! So if using this type of chili in your dish use it sparingly and work your way up to the heat level that you are satisfied with. In most cases, most people use the good old standby of the Jalapeno chili pepper and that is fine. They have a mild/medium heat and most people can handle that. It is my opinion that you should learn and experiment with other types of chilies in your various recipes.

Tip 2. When you are cooking your vegetarian chili recipes, it is a good idea to start adding your chilies toward the end of the dish around the last two hours of cooking. This lets the other flavors blend and then you add the chilies and you add another layer of texture as well as flavor. Add slowly and taste often with your spoon until the desired hear level is reached. The best part about chilies is that they are loaded with vitamin C and antioxidants that are good for your immune system. Chilies are also thermogenic and help in losing fat if you use them in your diet.

Tip 3. Chilies are rated by Scoville heat units. This means that some chili peppers can actually burn the skin, eyes or nasal passages. Do not handle chili peppers with your bare hands! If you have cooking gloves, use them! If you do not have cooking gloves, get some! If that it is not possible at the moment, then coat your hands in olive oil to add a layer of protection from the chili pepper juices. Of course if you do not want to chop your chili peppers then you …

Outdoor Cooking Made Better With Outdoor Cooking Thermometers

Food simply tastes differently when cooked outdoors. There is nothing like the smell of marinade and meat dripping mixing and falling on live coals (wood, or briquette, depends on the heat source of your grill).

If you love outdoor cooking, one of the most important tools that you must have is an outdoor cooking thermometer. You might think that having one seems fancy; that an outdoor cooking thermometer seems to defeat the purpose of outdoor cooking – being rugged and all that.

Having an outdoor cooking thermometer is for your own safety. A thermometer will tell you if the food is already properly cooked. Why do you need to have the correct temperature? The proper temperature will kill the bacteria in the food. This will leave you not just with delicious outdoor meals, but safe and healthy dishes as well.

If you are searching for an online retailer that offers outdoor cooking thermometers, you should check out the selection of Cooking.com. This California-based company was established founded by current president, Tracy Randall, in 1998. Apart from outdoor cooking thermometers, the company also offers bake ware, cookbooks, tableware, appliances, vacuum cleaners, and cutlery, among others.

Payments can be made through credit cards (Visa, MasterCard, American Express, and Discover), check, and money order.

The company offers four shipping options through DHL Home, US Postal Service, and UPS – Super Saver, Standard, Express, and Next Day. You may receive the purchased items anytime within one to seven business days. The additional shipping fees depend on the total weight of the item and the delivery destination. These costs may range from $ 5.99 for the first pound ($ 0.35 for every additional pound) to $ 21.49 for the first pound ($ 1.60 for every additional pound). Items can only be delivered within the United States of America (including Alaska and Hawaii), to US territories (American Samoa, Federated States of Micronesia, Guam, Marshall islands, Northern Mariana Islands, Palau, Puerto Rico, and Virgin Islands) to APO and FPO address, and to Canada.

Available outdoor cooking thermometers include the Weber Barbeque Beeper Digital Thermometer ($ 29.95), Grill Friends Two-Inch Grilling Thermometers ($ 5.99), Maverick Industries, Inc. Grill Surface Thermometer ($ 9.95), Taylor Connoisseur Grill Thermometer ($ 12.95), The Companion Group EZ Reach Thermometer ($ 12.95), and Maverick Industries, Inc. Bar B Fork Promotional Digital Thermometer ($ 14.95), among others.

Another online retailer that sells outdoor cooking thermometers is Amazon.com. Payments are only accepted through Amazon.com Platinum Visa Card, Amazon.com Corporate Account Credit Line, Amazon.com Payments, American Express, Borders Gift Cards, Diners Club, Discover, JCB, MasterCard, Eurocard, Visa, Visa Check Cards, debit cards, Amazon.com Gift Cards, Waldenbrooks Gift Cards, Amazon Store Card, Web certificates, money order, traveller's check, and cashier's checks.

Shipping rates vary, depending on the shipping method and destination. Amazon ships within the United States of America and to other countries.

Available new and used outdoor cooking thermometers are the following: Remote-check ET-7 Wireless Thermometer with Two Probes ($ 36.99), Oregon Scientific AW 131 Grill Right …

What You Need to Know Before Buying the NuWave Oven

The Nuwave Oven will amaze for its ease of use and consistent performance. There is a lot to be said for having the ability to create an entire meal, plus desert, from a 18″ in diameter, small countertop kitchen appliance, without compromising nutritional value or integrity of flavor.

Surprisingly, the advertising is true. You can cook foods straight from the freezer. You can bake cookies, roast turkey and create other delicious entrees and appetizers by using a little more time and energy then a microwave and a lot less time and energy using your conventional oven.

But, it’s time to separate advertising “hype” from this oven to “real-life” experience.

Don’t worry about the price, packaging and shipping. The value is indisputable and the NuWave is solidly designed and well worth the money; if you use it.

Why wouldn’t you use it? There is a learning curve to overcome. In other words, most of the advertising focuses on the easiest meal to make. Take that rock solid bird out of the freezer, place it in the Nuwave, rub on a few seasonings, press a few buttons and voila’ – Roast Chicken Yum, Yum in less than an hour.

It’s true, but it’s probably the only recipe that comes out looking and tasting right the first time. The NuWave company includes a recipe book and laminated cheat sheet with cooking times giving one the impression that cooking with the NuWave is like a child using a paint by number coloring book.

It’s not that simple. For almost every recipe you try in the cook-book, will need tweaking in one way or another. You’ll be needing to cook the food longer or cooking it less than the “suggested” time since the density, weight and volume of food varies so much from person to person.

In other words, don’t trust the recipes. The flavor and food combinations are great, but the cooking times are not. It will take some trial and error meals to get the oven to work in sync with your own cooking style and preferred tastes.

You’ll be disappointed if you pop it out of the box, thinking you’ll have the perfect meal, instantly. When it doesn’t work out, you’ll think you bought a “scam” product.

Assuredly, it is a wonderful product that you will use more and more if you give yourself the time to become familiar with its sensitivities.

Next, though perfect for small families, dorm living, tailgate parties, and motor home enthusiasts, if you have a large family, you won’t be able to make enough food to feed a family of 5 or more, unless you want to feed them in shifts or buy 2 NuWave ovens. Why? The cooking space is just not big enough!

The last bit of information you need to know before buying the NuWave Oven is the intermediate tendency to think of it as a microwave. After using it on a regular basis, particularly as a fast and easy nacho, bacon and Texas …

10 Foods That Will Never Go Bad

I can not overemphasize how important it is to have a backup food supply. Because of terrorism, overspending by our government, and lack of planning by farmers, we are in more danger than ever. Most people buy lots of freeze-dried food, MRE's, food bars and similar items. But unfortunately, these are usually WAY overpriced and not particularly healthy. You're actually far better off preparing for the future by going to a place like Walmart or Costco, and here are some foods you should get while you're there. The best thing about these foods is they'll almost never go bad.

  1. Sugar. Although it's unhealthy to eat it on a regular basis, you'll be glad you have it in a crisis. Sometimes you'll need some quick energy if you have to move fast. It's also a huge morale boost if you can sweeten your drinks or make cakes and candies.
  2. Salt. I can not overemphasize the importance of salt. Many leading survival experts believe salt will be the number one bartering item after the SHTF. Not only is it great for seasoning bland food, it's important for preserving food, healing wounds and skin problems, making soap, and much more.
  3. Baking Soda. This one has LOTS of uses. Most people think of it as an important ingredient for baking, but it's also great for cleaning teeth, cleaning dishes, cleaning clothes or anything with stains, absorbing odors, and much more. You can get a huge bag of baking soda for less than $ 20.
  4. Instant Beverages. Things like instant coffee or cocoa. So long as they're vacuum sealed, they'll stay good for years and all you need is warm water. There's nothing like a hot drink if it's cold and / or you're tired. You'll be glad to have this.
  5. Liquor. Although not technically a food, it's still something you'll want to have. A drink or two every now and then can be very relaxing. But even if you do not like to drink, you'll still find this to be a great barter item. In addition, it's great for treating wounds.
  6. Wheat. You'll need a food mill, but it's worth it because wheat can last several decades. 25% of the world's food is make from wheat, including flour, bread, pasta, and other staples.
  7. White Rice. The great thing about rice is how many calories you get for a such a low price. Just make sure it's white and not brown, as brown rice has a fairly short shelf life.
  8. Honey. A healthy, natural sweetener that never goes bad. After a few years of storage it can get hard, but all you have to do is heat it up.
  9. Distilled White Vinegar. It's important for cooking certain items, but it can also be used for cleaning.
  10. Soy Sauce. This one never goes bad because of all the salt it contains. It's a tasty way to season vegetables, especially if you're stir-frying them in a skillet over a fire.

Ideal Cooking Equipment For Your Kitchen

Cooking is fun and enjoyable especially if you can cook the easy way. It is therefore important to have the best cooking equipments and cookware to make your cooking experience more easy and comfortable. It is best to acquire high quality cooking equipments and cookware to ensure that you will cook your food in the best way without wasting time.

You can choose cooking ware and equipments that can be used in many different kinds of cooking. Some of these equipments come in sets, ideal investment for your kitchen. Don’t clutter your kitchen cabinets with a lot of cook wares. A multipurpose cookware and equipments are the best choice.

When choosing cook wares and kitchen equipments, choose according to quality, efficiency, versatility and value for money. Most often the top of the line products are the best. Let us look on some of the essential cook wares and kitchen equipments.

Cooking Pan

The best choice of cooking pan is those made from the most durable material. A stainless steel pan is a great choice. Good quality pans are capable of spreading heat evenly which cooks food without burning it.

Chopping Boards

Chopping boards receive hard blows most of the time so it is ideal to get a very sturdy one. It is advisable to have at least two chopping boards, one for chopping vegetables, fruits, garnishes and one for meat products and fish.

Whisk

Ideal choices are those made of stainless steel wires with a wooden grip. Make sure that the weight is even for ease of use and comfort. A medium sized whisk is recommended. It can fit in any size of bowl for mixing.

Roasting Pan

A roasting pan is a good investment for any kitchen which can be used to roast any type of food such as chicken, ribs, ham or turkey. Choose a roasting pan that comes with racks. The rack is used to elevate the meat to avoid it from touching fats and provides a balanced flow of air. It cooks meat more tender and juicier.

The best roasting pan are made of copper and aluminum, capable of distributing heat evenly.

Spatula

Spatulas are the most basic necessity for every kitchen. It is used for stirring and scraping food. A wooden spatula is recommended since it is well built and can easily stir any kind of food without damaging the cooking pan.

Tongs

Tongs are essential especially for frying meat, fish, potatoes and other hot food. Look for the tongs that has a strong grip with good handles. Basically the 12 inches is good enough for any frying purpose. Stainless steel made tongs do not rust and stain unlike ordinary metal.

These are only among the few essential in your kitchen ware which makes your cooking easier and exciting. You can always add any additional cooking ware or equipment according to your cooking requirement and of course your budget.…

Baking With Yeast: 12 Tips for Beginners

My mother was an excellent baker. She made cakes, pies, muffins, cupcakes, and biscuits from scratch. But she never baked with yeast. "I do not use it because it's scary," she explained. Since my mother did not use it, I did not either, until I had been married for about 10 years. Though I expected to run into trouble, I did not, and my first attempt at bread baking was successful.

Just a few tips can make your efforts successful, too. You may want to start with something easy, like cinnamon rolls.

Before you start, keep in mind that yeast comes from the air and is alive. It's a member of the fungus family. According to an article on the Joy of Baking website, the word yeast comes from the Sanskrit word "yas," which means to seethe or boil.

King Arthur flour has posted a "Yeast Bread Primer" on its website. The primer is a bit long because it covers every baking step and includes recipes. As the primer explains, bread has only five ingredients: water, yeast, sugar, flour, and salt. The primer tells how to avoid two hurdles – proofing (activating) and adding water.

Warm water and sugar are added to yeast to wake up the mold. You may use tap water and, to make sure it's the right temperature, put some on your wrist. The water should feel warm, but not hot. After a few minutes, the yeast should start to bubble. If it does not bubble your water was too hot or the yeast was too old.

Pillsbury has posted baking tips on its website, "Secrets for Baking with Yeast." What are some of the secrets? Checking the expiration date is one of them. An old package will not rise as high or may not rise at all. The article also gives measurement substitutions. One packet of dry yeast equals two and a half teaspoons of bulk yeast or one-third of a cake.

After years of baking, these are the tips I follow

1. Experiment with yeast and find the type you like best. I prefer the dry.

2. Use pre-sifted flour for a light product.

3. Do not scoop the flour from the bag or canister because this compresses it. Instead, spoon the flour into the measuring cup.

4. Measure carefully and level off the flour with your finger or a knife.

5. Humidity affects flour, so do not add all of it right away. Add some of the flour and see how wet or dry the dough becomes.

6. Knead the dough properly. I gather the dough into a ball and knead it with the palms of my hands, pushing it forward and turning it.

7. Check the consistency of the dough, which should be elastic, not sticky.

8. Butter the bowl or coat with baking spray before you put the dough in to rise.

9. Let the dough rise in a warm place, or your oven. I pre-heat the oven to about 85 degrees, …

Filipino Recipes – Suman Moron (Dessert) Recipe – Pinoy Food

Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served during fiestas and other special occasions. Luckily, I don’t have to wait for any special celebrations to taste this delicacy because these are commonly sold outside the church during Sundays.

This recipe makes about 30 pieces of Suman Moron 4-inches long each.

Ingredients:

  • 2 cups glutinous rice flour
  • 6 cups ordinary rice flour
  • 2 kilos grated coconut meat
  • 1 big can evaporated milk
  • ½ kilo white (refined) granulated sugar
  • 1 kilo muscovado sugar
  • 30 chocolate tableya, melted with 1/4 cup water
  • 1 bar cheddar cheese (julienned)
  • 1 cup chopped peanuts
  • 1 small bottle vanilla extract
  • 8 cups boiling water
  • about 30 pieces banana leaves, cut into rectangles (8″x10″)

Cooking Instructions:

  • In a basin, place the grated coconut meat and pour boiling water. Set aside. (Note: 8 cups of canned coconut milk can be used as alternative.)
  • Mix the 2 types of flour well until thoroughly incorporated. Divide the flour mixture equally into two parts.
  • Squeeze the grated meat when the coconut mixture is already cool enough to handle. Use a fine strainer to separate the coconut milk. Divide the coconut milk equally into two parts.
  • In a thick-bottomed pan, place ½ of the flour mixture and pour in one part coconut milk, muscovado sugar, melted chocolate, vanilla extract and peanuts. Mix well and place over medium heat. Keep on stirring while cooking the mixture. At first, uneven lumps will form. But as you keep stirring, the mixture will even out as it thickens. Turn off the heat when oil starts to come out. Set aside to cool.
  • To the second half of flour mixture, add the remaining coconut milk. Then pour about half of the white sugar and the evaporated milk. Mix thoroughly. Place in a separate pan and cook over medium heat while stirring continuously. Remove from the heat when the mixture is thickened. Set aside to cool.
  • Pass the banana leaves over the heat to make them supple. Then use the squeezed-dry coconut meat over the leaves.
  • Take a heaping tablespoonful of the first mixture (chocolate) and place on the banana leaf wrapper. Sprinkle a little cheese on it before rolling, with the banana leaf covering the mixture. Therefore, you hands won’t be touching the mixture being rolled.
  • Take another heaping tablespoonful of the second mixture (milk) and do the same process.
  • Place the two cylinders (milk and chocolate) and roll to form a thicker cylinder with the two colors fused together.
  • Roll the banana leaf to wrap tightly and tie a string at both ends to secure.
  • Repeat the process until all of the two mixtures have been wrapped.
  • Steam for about 45 minutes to 1 hour.
  • Let cool before serving.