Cooking With the Electric Teppanyaki Grill – How to Get the Best From Your Teppanyaki Grill Plate

Originating in Japan Teppanyaki is a style of cooking that has become particularly appreciated in the wider world, more so even than in Japan itself. The word ‘Teppanyaki’ is an amalgam of two words, ‘Teppan’, meaning an iron plate, and ‘Yaki’ which translates as ‘pan fried’, ‘broiled’ or ‘grilled’. Foods typically cooked in this style would include various meats, poultry and sea foods.

This method of cooking lends itself to outdoor use, possibly fired with charcoal or gas, or, more importantly when heated with electricity, it allows us to bring the grill indoors. The purpose of this article is to concentrate on the Teppanyaki cooking method inside the house.

Almost everyone I know loves either hosting, or being invited to someone else’s barbecue. This is an excellent way to meet up with friends whilst enjoying good food and great company. These are the times that we look back on with fond memories. Of course there are times when these occasions have to be postponed because of inclement weather and for some of us; the winters can be long and dark. This is electric Teppanyaki grill time!

Electric Teppanyaki Grills are incredibly cheap to buy, take a look, you’ll be surprised. They are cheap to run, very reliable and easy to clean. They are also incredibly easy to use. Anyone who can cook an egg can use a Teppanyaki grill. Unlike many charcoal and gas grills they do not produce a raging inferno. Many of us have seen the novice with a new charcoal BBQ sharing soot blackened meat that is raw inside. This does not happen with Teppanyaki.

You can have confidence that when you turn on your electric Teppanyaki grill it is not going to attack you or your food! Most models generally on sale have thermostatic temperature control and you’ll soon realise that meats that need searing will require the grill to be turned onto maximum and allowed to heat up. Use tongs to place your (previously oiled) meat onto the grill, sear and turn the meat. Once this is done turn the temperature down. Once the meat has been sealed by searing, it needs to cook through and you can do this gently.

A general tip, if this is new to you, is to ensure that you know which steaks or burgers are to be well done. You can ‘cheat’ by putting a small cut in the meat to see how the cooking is coming along and serve your rare and medium cooked meats based on your observations of someone else’s food! Naughty but forgivable.

More experienced cooks can really shine. What might otherwise have been a barbecue in different weather can now become an informal dinner party. The host or hostess can cook food in front of their friends just as might be seen in a Japanese steak house. Salad or vegetables can be pre-prepared and eaten on a serve yourself basis. This takes the concept of the stodgy old dinner party to a whole new …

Stock Pot – A Brief History

The history of the stock pot is not nearly as ancient as one would think. Cooking vessels were a very slow but necessary part of the evolution of humanity. While early man used reeds, turtle sheets, mollusks and the stomach from animals to heat their food, the evolution to pottery was a slow process. Pottery allowed the containment of the food substances over a slow and low fire. Pottery cracks when it is super heated. Even modern pottery is reserved for slow cooking. No Open fires please! It was not until the development of bronze and iron that pots made of metal became another choice. Found in Medieval kitchen was a cauldron similar to modern stock pots. A cauldron had a rounded bottom and a curved handle which hung over an open fire. Cauldrons or kettles were used for cooking or boiling liquids. Cauldrons’ fell out of favor when they became a symbol of witch craft and the requirement of an open fire.

Stock pots are round, with a flat bottom and handles on either side. A lid is a helpful accessory. Rounded handles become hot when cooking making them less useful then the side top handles sported on modern stock pots. Stock pots are made from a small range of modern metals. Metals useful for pots conduct heat well and are chemically not reactive. Food should not taste like the pan, nor should the qualities of the metal become a part of your diet. Metals that have been used over time is aluminum, copper, cast iron, stainless steel, carbon steel, enamel cast iron, enamel over steel, clad iron or copper, and metal featuring nonstick interiors.

While stainless steel has many great qualities heat conduction is not one of them. A good stainless steel pot should have another more heat conducting metal on the base of the pot.

In construction a stock pot is similar to a large sauce pot. A sauce pot is as tall vertically as the diameter of the bottom. Saucepots are measured by volume. The smaller the sauce pot the more likely it will have just one handle, much longer handle. Stock pots are much larger with two handles on either side in order to use both hands to balance the weight of the pot. Stock pots are also measured by volume usually 6 to 36 liters. A stock pot sides are at least as large as its diameter allowing for stock to simmer for long periods of time. Stock is created by placing vegetables or meats in a large quantity of water and simmering over a long period of time. The reduction of the liquid creates a rich stock (vegetable or meat) to be used as a base for soups, stews, pot pies, and sauces. Some meats do not lend themselves well to stock like pork because of the greasy quality.

Some recommendations for good stock is to start with cold water, add meat at a ratio of one part meet to two parts water, …

How Long Does It Take For No Bake Cookies To Set?

I made a batch of no bake chocolate oatmeal cookies and they didn’t set. I ended up with lumps of gooey mess.

Does this sound familiar?

Although most no bake cookie recipes are fairly easy, it is important to follow the recipe, specifically for the amounts of ingredients and the cooking time. When a recipe says ‘boil’ it means that the mixture should have rolling bubbles for the recommended time. Because we are so used to bringing food to the boil and then simmering it, many no bake cookies fail if you turn the heat to simmer before it has boiled long enough.

Another reason for the failure of no bake recipes occurs when ingredients are left out yet other ingredients are not increased. It’s all about volume. For example, if a recipe calls for 8 ounces of milk, but you only have 4, your mix will be to dry to set and may end up being a crumbled mess. The missing 4 ounces of liquid needs to be made up with another liquid, such as water, or, juice.

It’s perfectly acceptable to reduce, or, avoid, ingredients you don’t like, but unless you also cut down the same proportions with the other ingredients, you may run into problems. So, if you want to reduce the amount of oats by 1/2 cup, try making up the volume with 1/2 cup of cereal and your cookies will turn out just fine.

Not letting your cookies set for the recommended time can also lead to failure. Even though you have made a fabulous batch of cookies, if they don’t get enough time to set firmly, they will fall apart. Some cookies can be ready to eat in as little as 30 minutes while others require an hour or two before they are ready to eat. It’s hard to leave cookies to sit when they look good enough to eat, however, it’s the difference between eating a perfect cookie and having a handful of goo or crumbs.…

Official Boston Baked Bean Recipe

Throughout its history, Boston has been linked to beans. Surely the lowly legume is not the sort of association city forefathers would have sought when striving to cast their city’s mark in the New World. But find each other they did — as evidenced by the names Beantown, Boston baked beans, Beanpot Hockey Tourney and the Boston bean pot, among others.

It hasn’t been until the 1900s, however, with its emphasis on healthy eating, that the homey image of a bubbling pot of beans has gained cache. Beans are of the moment, the very definition of what our food should be about — carbohydrate and fiber rich.

As anyone who’s ever done the cooking for a Boston ham-and-bean church supper will tell you: the ideal method for cooking beans is in a bean pot in the oven – to make Boston Baked Beans in the authentic old fashioned way. For that deliciously slow, sweetly fragrant baking, you want traditional pots and sturdy stoneware protecting your beans from burning or overcooking, while keeping them moist and tasty. This recipe embraces the traditional way of cooking authentic Boston baked beans.

OFFICIAL RECIPE for BOSTON BAKED BEANS

Serves 8

2-1/2 Quart Bean Pot Version

1 package (1 pound) navy or pea beans

1/4 pound salt pork, cut in 2 pieces

1 small whole onion, peeled

1 teaspoon dry mustard

8 cups water

1/3 cup molasses

1 teaspoon salt

1/2 teaspoon baking soda

3 tablespoons sugar

1/4 teaspoon pepper

1) Soak beans overnight in a large sauce pan in 6 cups of water. Add baking soda. Heat to boiling and simmer 10 minutes. Drain in colander over a large bowl. Save liquid.

2) Place beans, salt pork and onion in the bean pot. Add molasses, salt, sugar, dry mustard, pepper and a cup of water. Stir thoroughly. Add enough water to cover the beans. Cover the bean pot.

3) Bake 2 hours at 300 degrees. Add the rest of the water and stir again. Bake additional 1-1/2 hours (or until beans are tender). Uncover last 1/2 hour.…

How to Make Boilies for Carp Fishing: Equipment, Ingredients and Process

Catching carp on bait that you’ve rolled yourself is a very exciting part of carp fishing and very rewarding. Rolling your own carp bait can be as simple or as complex as you want it to be. In this article I’m going to take you through the equipment and process I have used to make Blue Oyster boilies using Nutrabaits’ base mix and liquid.

Equipment

The equipment listed here will enable you to prepare a 10kg batch of finished bait in approximately 3 hours and is what I use to make my own carp bait.

  • Large mixing bowl
  • Fork
  • Weigh scales
  • 1 x set of measuring spoons with 2.5 to 5ml capacity
  • Large ziploc bag
  • A cloth
  • Large wooden chopping/preparation board
  • Gardner Tackle Rolaball Baitmaster, Giant Size, mounted to a flip table
  • A tray or bucket to catch baits when they are done
  • 13kg gas cylinder and large triple ring burner
  • Large 50 litre capacity cooking pot with lid
  • Large strainer basket large enough to fill the cooking pot
  • 4 x air dry trays (300 x 600mmx 40mm deep)
  • 1kg capacity pneumatic boilie gun with nozzle cut to the correct size
  • 1 x 50 litre air compressor

Ingredients

  • A sack or tub of Blue Oyster Base mix (you’ll need about 6.5 kg to make 10 kg of bait)
  • A bottle of blue oyster liquid (you’ll need about 80ml to make 10kg of bait)
  • 60 medium sized fresh eggs (to make 10kg of bait)
  • A bottle of regular cooking oil (I use rapeseed but you can use hempseed or salmon oil for extra flavour)

3-stage process to make your own boilies

Stage 1: Prepare the bait mix

1. Fill the cooking pot half full with tap water, place on the burner and light all three rings. Place the strainer basket inside and cover with the lid. Using a lid on the pot will reduce the time and gas consumed as well as eliminate draughts from the burner.

2. Connect the boilie gun to the compressor and pressurize the compressor reservoir to 100psi.

3. Place the mixing bowl on the scales, press tare and weigh 500gr of mix. Set the mix to one side

4. Empty the bowl of base mix and crack 6 eggs into the mixing bowl. Beat for 30 seconds with the fork till smooth.

5. Add 7.5ml of Blue Oyster liquid to the eggs and whisk together to fully incorporate the liquid into the eggs.

6. Set aside and check the temperature of the water. You can continue when you estimate that the water is hot enough to come to the boil within the next 5 minutes.

7. Now add the 500 grams of base mix; don’t add it all in one go, aim for 450 grams, verify the mix consistency and add the balance as required. Use the fork to incorporate the mix into the eggs.

8. The mix is ready when it is stiff enough to form a large ball, no longer sticks to your hands …

Important Tips to Know Before Living Aboard a Boat and Dropping Out of the Rat Race

Many people have thought about dropping out of the rat race and retire to a live aboard boat in order to experience the simpler life and travel to exotic places. There are many benefits associated with this type of lifestyle, and waking up in the morning to the smell of the salt air and friendly neighborhood tropical birds looking for their morning breakfast in your backyard are definitely in the top two! Once you’ve made the decision to live aboard a boat, then there are several more choices that you need to decide on.

What type of boat will it be, a mono-hull or a catamaran? What is the length of hull that you’re looking for? How much money are you prepared to invest into the boat and where will you dock it? There will be so much less space than what you’re used to in a house, and storage places will come at a premium. Some boats have more space than others, and you will soon find that out when you start attending boat shows around the country or world. How much comfort are you willing to give up for a life of adventure on the high seas?

Mono-hulls are normally what people think of when boating comes to mind, but they do have plenty of drawbacks. They have a deep keel in order to help as ballast and to keep the vessel upright, which is highly useful if you are out on the ocean! But because of this keel, there will also be a great amount of rocking and rolling from side to side as waves hit the boat. If you aren’t used to this motion, you could very well end up with a bad case of sea sickness that will spoil your cruise. Mono-hulls do tend to have more space onboard for living and storage however, because the shape of the hull is very conducive to that in relation to depth. You will immediately realize though, that the width or beam leaves much to be desired and is often narrower with regard to the total length.

In my opinion the hull of choice is the catamaran, which is a much wider or beamy vessel, and some of the larger boats are so stable in rough weather that a champagne glass sitting on the galley table will not tip or fall over! The ideal length for a cruising catamaran to comfortably accommodate a married couple is anywhere from 36 feet to 55 feet, and the price goes up quite a bit each foot that is added on. A catamaran is designed to sit on top of the water more than a mono-hull, and is usually much wider in beam. For example, the typical 50 foot mono-hull might have a 12 -16 foot beam, but a 50 foot catamaran might have a 26 – 30 foot beam! This really leads to stability in very rough seas, with a huge reduction in the side to side rolling of the mono-hulls. …

Cleaning Grills – The Good and Bad Sides of Dirty Grills

Firing up the outdoor grill for an al fresco taste of food can be exciting. However, some folks cook on a grimy grill in view that dirt and bacteria will be eliminated by the heat of the grill. But, who wants to eat a fish cooked on a grate covered in last week’s dinner? Other than that, cooking on a dirty grill can impair the taste of any food. It is unsanitary and unappetizing and is completely discouraged.

Cleaning your grill does not need to be immaculately done, though, you just have to make sure it will not be loaded with fungus, mold, yeast, and bacteria that can grow and multiply in the grill. What you put in your grill is bacteria’s favorite food – raw meat. In fact, it’s not advisable to reuse the marinade that you had raw ribs, chicken or seafood soaking in as it contains bacteria that could not be killed by the heat of the grill.

The way to clean a grill depends on whether it uses charcoal or gas. But generally, you can place the cooking grates in a pan of hot, soapy water and degrease with a dish detergent. Scrub the cooking surfaces with a plastic brush or scouring pad. For deeply-embedded dirt, sprinkling it with baking soda before scrubbing can be helpful. Rinse well and let dry. After the grill has dried, wipe the cooking grates with oil. This acts as a stabilizer and will help keep food from sticking.

Like any cookware, grills should also be cleaned after every use because cleaning is easiest this way. While the grill is cool enough to touch, it makes it easier to scrub and remove food particles. Leaving it to cool with the burnt food stuffs on makes the job much more difficult. But again, washing your grill to get rid of left food particles and the ash out are very important, but the inside doesn’t have to be aridly oil-free. The seasoned black “dirty-looking” grate can help protect it between cooking, protecting and arming you against dreaded rust.

Like a good cast iron grill pan, regular grilling seasons the inside of the grill providing a good layer of seasoning which makes it easier to hold at a specific temperature over a very dry grill. If you have ever tried to use a regular grill as smoker to make some barbecue, you know how important this is. If you constantly want to get your grill grates super clean, start up a fire as normal, leaving the cooking grates off of the grill. Once the fire is blazing hot, cover the top side of the cooking grates with aluminum foil, then position the grate over the hot coals. Cover the grill and let the grates heat up for about five minutes. The foil traps in heat and super heats the bars, crumbling away burnt on food and grease.

If grilling provides for a wholesome diet, grilling the food in a clean grill provides maximum flavor …

Food Safety to Help Avoid Bears in the Wilderness

If you plan on venturing into the wilderness on a camping or hiking trip, you need to be prepared to deal with potentially dangerous wildlife. Bears in particular need to be respected and avoided. One of the easiest ways to avoid bears is to be careful with storing and preparing food.

Choosing the Safest Camping Food

Strong smelling food like tuna or garlic can attract bears easiest. When you choose which foods to pack, try to avoid foods that have strong odors. Canned or dried food is a much better choice. Not only do these types of food last longer, but they give off fewer odors too. Individual packaged food is better than larger packages that have to be manually resealed.

Safely Storing Your Camping Food

One mistake many campers make is not taking adequate precautions for storing food. All too often food is stored either in the same tent you sleep in or in a nearby cooler. This can be a very bad idea. You are essentially drawing the bears right to wear you are vulnerably sleeping.

Your food should be stored a good distance away from your tent (at least 100 meters). To prevent food odors from blowing through your campsite, your food storage location should also be downwind from your campsite. When picking a location to store food, think of how close to your campsite you would be comfortable having bears. Obviously that is not very close at all.

For actual food storage, you have a few choices. There are bear proof containers available in a variety of sizes. These bear proof storage lockers make it nearly impossible for bears to get at your food. It might not be practical to carry one of these durable containers to camp though.

The more traditional method for camping food storage is to hang your food up in a tree in an airtight bag. Since bears do have some tree climbing capabilities, it is best to hang the food at least 5 meters above ground and at least 4 feet away from the trunk of the tree. A bear could easily reach a bag if it is too low or too close to the trunk of the tree. This is not the most secure method because using too small a branch makes it possible for a bear to break the branch and using too large a branch makes it possible for a bear to climb out to your bag. Bears can also chew through ropes holding bags up in trees. So if you plan on hanging your food, counterbalance the rope with a second bag. Then use a long stick to retrieve tour bags afterwards. Or you can suspend the food bag between two trees. Some camps have existing ropes or poles setup to use instead of hanging food from branches.

As a last resort, you could also store your food in the trunk of your vehicle. This should be avoided though, as vehicles are not airtight and odors could …

Italian Food – An Overview

Italian food is more than a form of nourishment; it’s a way of life in a country where family, friendship and feasts are all indelibly linked. Italian food is simple, vibrant and good for you. From roasts to risotto, pasta to preserves, soups to sauces, Italian food is popular all year round. Italian food is highly famed: greatly loved and tirelessly imitated the world over, it has been a source of endless pleasure and joie-de-vivre in countries far and wide. Italian food is not just for Italians, but for everyone.

Cooking

For hundreds of years Italian cooking has followed a very simple principle: food is best when it’s cooked fresh and in season. I am a great fan of Italian cuisine, and a firm believer that cooking is an art, not a task. Most traditional Italian dishes as we know today, are on the whole derived from simple peasant cookery, for example the Pizza, which could be found a couple of centuries ago on the streets of Naples being sold by street vendors to those that had no cooking facilities of their own at home. The regional cooking depends on a number of factors, not only as to what ingredients are most abundant each region, but also historical factors. The recipes of Northern and Southern Italian dishes are quite different and use different methods of cooking. With the exception of a few areas near lakes that exert a moderating influence, Northern Italy is too cold for olive trees to grow, and as a result much of the population used butter for cooking.

Pasta

Pasta, no doubt, plays a large part in most traditional Italian food, and few cultures know how to employ a tomato the way that Italians can. Pasta and olive oil are considered the characteristics of southern Italian food, while northern food focuses on rice and butter (although today there are many exceptions). Italian food is all about combinations of delicious local flavours, a simple sauce, a sprinkling of Parmesan and of course real Italian pasta.

Ingredients

Ingredients used in Italian cooking, such as pasta, olive oil, garlic, tomatoes and red wine have proved to be contributory factors to a healthier lifestyle. Finding the right balance of ingredients is vital in creating vibrant good food. Although there are essential ingredients that every Italian kitchen should have, basil, garlic and olive oil, the most important ingredient is creativity. Italian cookery is exceptionally varied, nutritious and healthy; traditions have been handed down from one family to the next over the centuries, and are associated mainly with country life in that dishes are directly linked to what the Earth produces over the changing seasons: in other words, wholesome cooking whose goodness depends on all-natural ingredients.

Somebody once said “The trouble with eating Italian food is that 5 or 6 days later you’re hungry again”. Italian food is not just for Italians, but for everyone. Did you know that Italian food is the most popular cuisine for eating out throughout the world? …

Removing Tape From White Board

A white board is a glossy white surface where one can write with non permanent markers. It is also a good type of communication with other people in school, office, hospital, clinics or even at home. There are times that people post announcements on white boards. Most of the time people just tape the printed post on it so that it cannot be erased and if a not so good quality tape is used, the sticky part of it is left on the board in removing the tape. These stick part of the tape that is left on the board makes it dirty. Whenever you are to erase the writings on the surface, the black ink sticks to that part which makes it dirty.

There is a proper way of removing these sticky things that is left on the white boards. You cannot just wipe it all away just like in erasing or cleaning the surface. If you do not follow the proper step, you will just end up ruining the board itself. First you have to do in removing the tape is you have to remove it slowly with a pair of tweezers. This is to lessen the sticky part that will be left on the white board. After that, wipe the surface with a dry clean cloth or a soft tidy towel. You have to clean the writing area first so that the next steps will not leave a mess.

Now, after cleaning the white board, you can now apply the cooking spray on the areas where there are sticky part of the tapes are left. The cooking spray is a type of oil that is used to lubricate the tapes from the white boards. After applying the cooking spray, just leave it for a few minutes, usually one to two minutes. This is to let the lubricant adapt itself to the tape so that it can be easily removed. After leaving it for a few minutes, you can now wipe the sticky part away from the surface by using a cloth or towel soaked on warm water.

White boards also need maintenance. You have to keep it clean to make it more useful and functional. If there are cases like you have to post a printed announcement on the white board and you are not good in cleaning the tapes off of it, then it would be better if you use a good quality tape that does not leave a sticky mark. In this way, you only not keep it clean but you also saved yourself up from the maintenance of it. But in other cases, keep these steps a reminder for it may be useful in the future. You can also teach this to other people to keep them informed on what to do in situations like these. It is better to share something you know to someone who does not know anything about it because it makes improvement to them and also to you as …