Friday, September 30, 2011
By Harriet Hodgson
Whether they're chicken, beef, turkey, or lamb, burgers are an American classic. Most of us prefer beef burgers and it's important to buy meat with the correct fat-to-lean ratio. Eighty-percent meat contains 20 percent fat. Similarly, 85 percent meat contains 15 percent fat. Ninety percent beef contains 10 percent fat. The leanest ratio is 93 percent, or seven percent fat.
You need some fat to keep patties from breaking apart and falling into the grill. If you choose a lean cut, add one egg to one pound of meat to hold the patties together. Most of us reach for the salt shaker before we take our first bite of a burger, but it's best to go easy on salt.
Keep in mind that condiments -- ketchup, mustard, pickles, pickle relish -- all contain salt. Side dishes like French fries, potato chips, fried onions, and macaroni salad may be high in salt. Instead of reaching for the shaker, reach for some spices.
The great thing about spices is that they can be customized. Mexican burgers, for example, may contain chili power and cumin. Greek lamb patties, on the other hand, may contain garlic and oregano. Swedish patties may contain allspice, nutmeg, and a dash of sugar.
Vegetables add flavor and fiber to grilled meat. Finely chopped white, yellow, and purple onions are options, along with chopped scallions. To enhance the flavor of a Greek burger, add chopped roasted red peppers from a jar and chopped parsley. (Italian parsley works best.) Chopped mushrooms add flavor to all kinds of meat.
To get your kids to eat more vegetables, mix defrosted chopped frozen spinach or finely grated carrots into the patties.
Cheese also packs a flavor punch. But shredded cheese from the grocery store has a coating on it to keep it from clumping. This coating can affect melting. When you mix this cheese into patties, it may not melt, and retain is stringy shape. So it's best to shred your own cheese.
If you love blue cheese as much as I do, add it to your patties. Don't add too much, though, or your patties will fall apart. A half cup to one pound of meat is a good ratio. Grated Swiss cheese brings out the flavor of chicken, turkey and beef. Mix the cheese into the meat, grill the patties, and top them with sliced fresh mushrooms cooked in butter and seasoned with thyme.
You may also season patties with commercial products such as chili, soy, and fish sauce. If you use soy or fish sauce cut back on the salt. Instead of adding sauces to the meat, you may stir up a sauce for topping. Sauces can be made quickly. For Aioli sauce, combine two tablespoons light mayonnaise, 2 tablespoons plain yogurt, 2 tablespoons crumbled feta cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper.
Don't cook the same old burgers on your grill. Add zip with commercial sauces, cheese, vegetables and spices. Then savor the first bite of your burger masterpiece! http://www.harriethodgson.com
Thursday, September 29, 2011
By Mike Frecklington
The Meteor BBQ - Great Value?
The Meteor Barbecue from Outback was introduced in 2011 and is designed to fill the gap in the Outback range between the Omega gas barbecues and the Excelsior and Spectrum at the high spec end of the range. With more features than the Excelsior 3 burner but for a lot less money, something has to be missing from the Meteor right?
The Outback Meteor barbecue includes; 1, Main cooking area: 61 × 44.5 cm. 2, Porcelain coated cast iron grills x 2. 3, Porcelain coated warming rack. 4, Stainless steel burners x 4 5, porcelain-enamelled 'flavorizer' bars. 6, Built-in thermometer. 7, Electronic ignition. 8, Front panel with storage tray 9, Gas side burner. 10, Wheels. 11, Dimensions - 130 × 21.5 × 121 cm. 12, Recommended fuel: Propane gas (not included)
So what's great about the Meteor barbecue?
The Meteor barbecue is quite sturdy and solid so with a little maintenance will last for many years. The large cooking area and warming rack can accommodate a large amount of food making the Meteor barbecue a great choice for entertaining at large parties and functions. After all the guests have gone home, the cleaning is done easily and quickly as the barbecue contains no lava rock and instead uses the new 'flavourizer' bars which vaporizer all the juices sending the flavour back onto the food, in a similar but cleaner way than old fashioned lava rock. The grills are coated with porcelain which is much easier to clean than the cast iron on offer on cheaper barbecues.
OK so we know it's good, but what's the catch?
The first down side of the Meteor barbecue has got to be building the thing! Lots of parts and an instruction manual that seems to be in a foreign language may have you screaming if you're not used to building flat pack furniture. You will find it easier to build the Meteor barbecue with a little help from someone else and I would certainly advise not tightening up any nuts and bolts until you've finished putting it together to allow some movement for lining up parts. Take care when screwing the nuts and bolts together as the threads are low quality and if not square and true may easily strip. The biggest negative of the Meteor is the build and finish quality. From new, most barbecues have scratches in the paint and missing enamel from the hood and cooking parts. Sometimes you may find small dents in the metal work that could have happened during transit but I have seen dents on models which could have only happened pre-transit and not picked up on the quality control post manufacture. The Meteor barbecue could also do with a pull out tray under the burners to aid cleaning like some of its counterparts from the Outback range.
Worth the money?
The Meteor barbecue is certainly a bargain, that's for sure. Voted best buy by 'Which' magazine, the Meteor offers what many models don't for a lot less money. Ok so it's not perfect but it's certainly well worth the money.
Looking for more info? Find the Meteor barbecue manual here. Meteor barbecue product page for great prices.
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Wednesday, September 28, 2011
By Steve Goeringer
Cooking fantastic paella over an open fire is a great way to spend time entertaining friends and family. We've developed an approach to cooking on our patio that is perfect to share with friends. We have several favorite paella recipes, but we know that seafood paella is what must people expect. The secret to great paella is the best ingredients cooked in a shallow pan. The key ingredients are great bomba rice, Spanish olive oil, and authentic saffron threads. We've experimented with many items and this is a case where using gourmet quality items is worth the expense.
Cooking paella outside on an open fire is great fun. All you need is a way to safely (and legally) have a nice wood fire that allows you to put a paella pan over the heat. The approach we used is inexpensive -- we use an inexpensive fire pit. We used two pairs of gardening bricks to add some height and direct heat towards the pan. Over this we put a large grill grate like you might use camping. It would have been nice to have a heavier grate -- the paella pan can be quite heavy and we worry about the paella pan bending the grate and falling over!
We use a variety of wood -- pine, cotton wood, oak, mesquite, cherry, apple. These all work very well, though we tend towards liking the flavor of the oak and mesquite most. Note that the smoke is almost not detectable in the paella -- the flavoring is very subtle. We usually start the fire with pine because it is inexpensive and then move towards hardwood as we get a good bed of cooking coals going.
Making paella on an open fire isn't much different than cooking on a gas range. Once you've let the fire burn down to coals and added a few small pieces to keep the fire going and hot, you put the pan on your grate. You let it warm and then add your olive oil. Once that's hot enough to cook an onion, you start following your paella recipe. This will usually start with cooking any of your slower cooking items like chicken, squid, and fish. Once these are done, you reserve them to a warm bowl. You may need to add a bit more olive oil. Then you add your aromatics (onions and garlic) and then other vegetables like bell peppers.
At some point, you're going to need to add rice. We usually push the vegetables and things already in the pan to one side, then add the rice and brown it just a bit. It doesn't really get brown, but it seems to make it a bit firmer and crisper when the dish is done. Then you add your stock and stir it all together. The saffron will be one of the last things you cook.
Once the liquid starts to cook in, you really don't want to stir the paella any more. You want the liquid to slowly cook in until completely absorbed. If done right, you'll get a little bit of carmelization of the rice touching the pan -- this is called socarrat. This should be crispy, golden brown rice. Not burnt. However, even the nearly burnt tastes good to me. Getting good socarrat is where art meets cooking with paella. It may take me a few more years to get that part of making paella mastered!
For us, cooking paella is a social event that should be shared with friends snacking on a variety of tapas over a few hours.
Steve Goeringer is a web publisher and author with a wide range of interests. He writes about cooking, entertaining, technology, war games, shooting, and more. One of his favorite blogs is: http://goeringer.posterous.com/. For more details on cooking paella, including some good video and pictures, see: http://www.squidoo.com/paellarecipes.
Tuesday, September 27, 2011
By Jenny Lange
This article aims to help people who are planning to buy the Weber Q320 portable propane barbeque (BBQ) gas grill of the Weber series from Weber-Stephen Products LLC, the leading and popular manufacturer of grills and other BBQ accessories in the United States. Remember, reading a Weber Q320 review first will enable you to make a better decision.
The Main Features of the Weber Q320
1. It has integrated an easy to use and reliable electronic ignition and thermometer for measuring accurate temperature.
2. It has a 69-square inch warming tray that maintains the hotness of any food you cook.
3. The Weber Q320 has twin stainless steel burners. Never forget that stainless steel is the best material for gas grills since it is rust free, heats up quickly, and very strong. Moreover, it is easier to clean and maintain after use. Be cautious of gas grill models, wherein only few parts are made of stainless steel and the rest are cast iron and aluminium, which are considered as low-grade materials.
4. It has 462-square inch cooking space. Cooking foods at large amounts for various occasions is never a problem with the Weber Q-320. In fact it can simultaneously cook two big chickens or 36 sausages. It cooks evenly without cold spots or random hold, while slicing vegetables is never a problem due to ample space. In addition, the foods cannot slip through the grill because it has no big gaps.
5. It has burner valves that are completely controlled that generate a super powerful 21, 700 British Thermal Unit (BTU). It is advised that you should know the power of the gas grill depending on how you are going to use it. For instance, a 600-square inch cooking area with 10,000 BTU burning capacity is perfect for most families.
6. The dual work stations of the Weber Q320 with tool hooks are foldable.
7. It has stationary cart and requires a standard size propane tank weighing 20 pounds.
8. The gas grill has a 5-year limited warranty.
The Disadvantages of Weber Q320
1. It can bring confusion to people who are going to assemble it for the first time.
2. Although the burners are made of stainless steel, the cart and the grill are made of resin and the rest of the parts are made of top-quality aluminium. Moreover, portability is also misinterpreted despite its very solid construction. Nevertheless, durability is not a big issue because it is a gas grill from Weber and the warranty that it provides can ease your fears.
3. The Weber Q320 is more expensive compared with other Weber Q series including Q120, Q200, Q220, and Q300.
4. Compared to natural gas grills that burn cleaner, propane gas grills have higher running costs.
The Weber Q320 is strongly recommended for individuals who love to cook everything on the grill, who look for lasting, quality grills, and who want spacious cooking area. The overall features are fantastic that can exceed your expectations. The Weber Q320 deserves the thumbs up rating because it can prepare any meal that you desired.
Monday, September 26, 2011
By Jenny Lange
The Weber Smokey Mountain cooker is one of the new inventions of Weber Smokey Mountain. Even newbies will love it because it is easy to use and you can expect to get the best slow cook barbecue. Unlike other lower quality smoker, this cooker makes the best smoked barbeque meat you never expect. The best thing about the Weber Smokey Mountain cooker is that it is received many awards for quality and excellence. It is also used by many people in cooking competitions and the results are undeniably perfect.
Important Benefits of Weber Smokey Mountain
1. Maintains stable temperature - The best thing about the Weber Smokey Mountain is that it maintains stable and consistent temperature that other smoker or cooker does not. That is why you can expect to achieve real smoke house flavor even you are cooking at home. In addition, to ensure the stable temperature the new version of smoker has a built-in thermometer. That is why it is very possible to keep the temperature at any temperature you want.
2. Controls and adjust the airflow - another distinctive feature of the smoker is the individual vents that adjust and control the airflow of the unit. The meat stays tender and moist because the unit has water pan. However, the water should heat up to the desired temperature before you add the meat. For easy cleaning of the water pan it should always be covered with aluminum.
3. Rust-proof - This smoker won't rust because it is made of enameled steel. Likewise, the handle is heat resistant with bigger and wider opening for the charcoal. That is why it is very convenient to place the charcoal in the unit.
Weber Smokey Mountain Specifications that you should know are:
1. The smoker has three sections such as the charcoal bowl, the cooking section and the cooking grates.
2. The temperature control regulates and maintains the temperature.
3. It has three adjustable vents that provide precise control of the fuel combustion.
4. The convenient access door in the side of the cooking section of the cooker allows easy adding of water while cooking. This means that you need not disassemble the unit and it is supported by three sturdy legs.
The Weber Smokey Mountain is highly durable and when you buy one it offers 10-year limited warranty. The Smokey Mountain cooker is available in two sizes yet both offers with the same features. All you have to do is to choose the ideal size that would fit the purpose. Obviously, the cost of this smoker is quite pricey yet it is competitive with other models of smoker.
Sunday, September 25, 2011
By Jenny Lange
Do you want to cook your favorite barbeques in a weekend but you're current gas grill is giving you a lot of headache? Why still stick to your old barbeque grill if there's a more convenient way to heat up your weekends and roast up your meat and hot dogs with the new Weber Q 300 Gas Grill. Your barbeques will surely taste better than before with Weber Q-300, a top quality modern gas grill from the maker of innovative grill machines, the Weber brand. If it takes you several years to find your ideal barbeque grill then your long wait is over as the Weber Q 300 Grill is always ready to spice up your day with its incredible features for one-of-a-kind cooking happenings.
The Weber Q-300 is a full-size dual burner gas grill that can take your roasting and grilling activities into the next level. Just set it up on your patio and you will experience these magnificent benefits:
* Fat-free and spatter-free cooking experiences
* One touch ignition system
* Built with the premium and top-of-the-line materials
* Space-saver and gas-saver
* Great barbeque tool even for beginners
With Weber Q-300, fat-free cooking was made possible and you don't have to worry for flare-ups. And how could this happen? The answer is "natural convection" and the Q-shaped burner. No other barbeque gas grills like the Weber Q-300 that has protective roof section on top of its Q-shaped burner (rated 15,000 BTU and built with stainless steel) which enables the natural convection process without letting the fats and juicy extracts from the meat to fall directly on the flame but to go directly on the disposable tray underneath.
If you are worried on the spatter from the barbeques to stain your beautiful patio, this is not anymore a problem with Weber Q-300, just close the lid while roasting or grilling then the patio is spatter-free. Plus, this will give terrific results on the taste of your barbecues. With just a simple push on the ignition button, firing up the Weber Q-300 is very easy.
Moreover, the materials used for the construction of Weber Q-300 are thermoset resin and cast aluminum; aside from being sturdy the rust won't buildup easily on the grill. Same also on the cooking grate, since it is made of cast iron there's no room for the rust either. When purchased, it includes a 5 year limited warranty. And also, just like the other Weber models, the Weber Q-300 is easy to maintain and cleaning it hassle-free, too. It can also save space in your patio with its side tables that can be fold down.
With these benefits and distinctive cooking pleasure, the Weber Q-300 is definitely one of the ideal choices, even for those who have less experience in grilling and roasting meats.
Saturday, September 24, 2011
By Jeff Lander
Picnic enthusiasts, backyard barbecue enthusiasts and all who love to entertain will definitely know and understand the fun, laughter and good times that friends, family and comrades can derive from a good barbecue. And some of the best barbecues are definitely those whipped up on gas barbecue grills. There are various advantages of using gas barbecue grills compared to other grills such as charcoal.
First and foremost, gas barbecue grills light up instantly and the flame is ready for grilling in just an instant. This is different from charcoal grills because these need some time, effort and patience, before they are hot enough to grill.
Gas barbecue grills do not leave any residue after grilling. The gas burns clean and the cleaning process is easy and fast, once the barbecue process is over. Charcoal grills usually have ash, as a residue from burning the charcoal. Charcoal ash is dirty and takes a lot of time to clean out. Ash is also very messy, making the cleaning process much more tedious and time consuming.
Gas barbecue grills offer temperature control. This makes it easier to adjust the heat for the various food products that are to be prepared. While charcoal and other fuels have a constant rate of heat which will depend on the amount of fuel in them, gas can be easily controlled, making grilling various foods easier, fun and produces well prepared foods.
There are other attractive features that gas provides. The gas burner on a gas grill has a safety valve that ensures safety of the liquid gas as well as the entire barbecue process. This safety feature is especially attractive. Gas also burns for long hours and extended barbecues can be prepared for large groups of people. Charcoal burners will have to be cleaned out and refilled once the charcoal fuel that was loaded is exhausted.
When buying a gas burner grill, it is important to consider one with a side burner. A side burner will enable dishes such as onions, tomatoes or other veggies be prepared as the meats are being grilled as well.
A good gas barbecue grill should be portable. Heavy and large burners may be difficult to move around and may restrict the location of picnics and barbecues. Gas burners are a great buy and are very handy when it comes to entertaining. Gas cylinders can easily be refilled when empty. The benefits they have far outweigh any cons.
We know that looking for reviews and the best prices for gas barbeque grills can be an annoying process to say the least. There are virtually thousands of sites everywhere and all the information is so scattered that it's easier to get distracted.
That's where we come in. We present to you only the best user rated models for the most competitive prices ever. If you're looking for a good gas barbeque grill, this is the right place. All our reviews are from actual users and are brutally honest. You will find all the help and information you need to make a sound purchase decision.
Friday, September 23, 2011
By Jenny Lange
There are numerous gas grills that are out in the market today but one of them stands out most, the Weber Genesis E-310. Your picnic during the weekends will be more exciting and fun-filled if you can cook for your loved ones and other members of the family, then you should buy Weber Genesis E-310 as your main partner for your outdoor cooking needs.
This review is written to provide you with the pros and cons of using this amazing gas grill and why it is the best to choose among the other brands out there. If you are having problems with your current gas grill then read this article so you will know that such gas grill is the right replacement and the right choice to invest your precious money.
What makes the Weber Genesis E-310 different from the other gas grills? A typical gas grill may last only for at least a couple of years or less and will require you to buy a new set afterwards. If you choose this gas grill, you don't need to spend hundreds of bucks every other year as the product is intended to last for 10 years and more! Yes, you read it right since the warranty of the stainless steel burner tubes has 10 years limited warranty period while the rest of the major parts has 2, 3, 5, and 25-year warranties (read carefully the terms and conditions for the warranty of a particular part).
We have gathered some of the positive feedbacks from the customers who are satisfied with the Weber Genesis E-310 and most of them elaborated that the product is:
* Easy to use and the burners can heat up quickly thus reducing the cooking time for the preparation of the food. With its front mounted control system, each burner has their individual control knobs so adjusting the temperature is very convenient.
* Very simple to assemble in much lesser time compared to other gas grills.
* Maintenance-wise and cleaning the grill is so simple because the work surfaces are made of stainless steel
Furthermore, the Weber Genesis E-310 has ample space for its cooking surface (can hold up to 30 burgers at a time!) and with a space provided as the warming rack area. The only drawback about Weber Genesis E-310 is the tank is not included in the package, especially in LP models, which means you to need to buy it separately upon purchase.
Thursday, September 22, 2011
By Bobby Frankel
Buying a new grill can be a complicated process but with a little effort you can find a grill that is just right for you. The two issues that make buying a grill complicated are not taking the time to determine what type of grill you really want and choosing between all the different brands.
To determine what type of grill you really want ask yourself the following questions and make sure you write down your answers. Do you want to cook with gas or charcoal? Are you looking for a grill to keep in your backyard or are you looking for one to take to tailgate parties? What is the largest number of people you are think you will need to grill for? How much money are you willing to spend on a grill? Do you only want to grill or do you also plan on slow smoking?
If you take the time and try hard to define your needs then grill shopping becomes much easier. You might discover that you are just going to be cooking a few hamburgers every week and a small tabletop gas grill will work just fine. You might discover that you want to learn how to make competition quality pork ribs and that a large charcoal kettle is the only way to go. Whatever your needs are, they should be clearly defined before you ever start shopping.
Once you decide the type of grill you need you will need to choose a particular model. There are many good sources of information to consult and it would be a mistake not to review them. Online stores such as Amazon allow customers to write very honest reviews about how satisfied they are with particular grills. Traditional big box stores (Home Depot, Walmart) also have an on-line presence where people have written about their experiences with different grills.
Another great source of information is the many discussion boards on the internet dealing with barbecue and grilling. These forums are usually filled with people who would love to discuss their grills with you. Ask them what their experience is with a particular grill and you will be sure to get plenty of feedback. There are also many web sites dedicated to grill reviews. Many of these sites just describe the features offered on different grills but some provide recommendations based upon user experience.
Lastly, talk with friends, neighbors and co-workers about their experiences. People are always eager to spread the word about either a product that they really loved or really hated. You'll be surprised at what you will discover!
Wednesday, September 21, 2011
By Maria Antoniet Fornillos
One thing to bear in mind when grilling fish, it's not just the kind of fish you cook, but it's what the fish can give you after grilling. After all, you want a fantastic fish meal you and your guests will enjoy with a bubbling wine. So knowing what to do is worth all the effort.
Know Your Fish
While it's fine to go for any choice of fish to grill, knowing how delicate the fish is once it starts cooking will help you get best results. Tuna, salmon, shark, swordfish and mahi mahi have heavy and sturdy meat that can stand without flaking easily. These varieties are mostly used in grilled fish recipes. Tilapia, catfish, sole, flounder, trout, snapper and cod all have delicate meat that requires extra care to handle. You have to grill them in a fish basket or in foil pouches as they easily flake that can fall through the grates. Generally, thick cuts go better over thin cuts as they acquire a burnish look without being overcooked.
To Season or Not
Even the simplest prepared fish could come out great from the grill. Use clean and well-seasoned grates. Grilling food on clean grates provides maximum flavor in the grilled item. Always preheat the grill on high before putting the fish. This will prevent the seafood from sticking and will preserve the form and texture of the fish. Cast-iron grates conduct heat best making it more convenient to use. You may rub salt, oil, spices, or anything zesty to add flavors on your fish, or grill it straight off, is all up to you. If you're basting, allow the sauce to glaze without burning by applying it about halfway through the cooking process.
Know How to Turn
The rule of thumb is - don't let the fish cook itself. Some fish cook quickly, so you have to watch closely. For thin fillets, avoid flipping too much to prevent the fish from falling apart. For an entire fish, or a thick steak, turn it after 5 minutes, or when moisture has evaporated from the underside. This way the food is easier to lift off the grates. Be ready with a dinner fork or tongs to help release the fish. I often use a fish grill basket. Putting my fish inside the flat fish basket then place the basket on the grill makes turning the fish so much easier and fun. It's so convenient you can simply transfer the whole cooked fish into the serving dish so quickly.
How Long to Cook?
It's typically important to cook fish over medium heat for shorter times to get its maximum juiciness, but heavier fishes like tuna or salmon usually need more time to cook on the grill, so giving it 5 minutes each side will do the trick, or 10 minutes for every inch, for a large steak. The secret trick is not to overcook your fish. I never use very high temperature, my fish grills quickly over a medium fire and the moment I can flake it easily, it's time to serve!
Tuesday, September 20, 2011
By Sebastian Stout
Bradley smokers are full featured smokers and although they aren't famous for competition cooking, they are excellent home smokers. A Bradley smoker can either cold or hot smoke depending on the foods you're preparing. With Bradley smokers you can actually smoke your meal for up to 8 hours without supervising it. This is being done with an automatic generator of smoke, a unique system used only by Bradley smokers. All you have to do is to load the metal feeder with approximately twenty bisquettes and the automatic feeder will handle the rest. The bisquettes will be loaded one at a time and burn for about 20 minutes. Once the 20 minutes are up, the automatic feeder will load another bisquette and the process starts all over again.
The smoker can continue cooking just as much as you want, you can easily program it for the desired temperature you need, add your bisquettes and that's it basically. The process will work flawlessly due to the great workmanship of the automatic feeder and it's durability. The exterior of the smoker is made from steel and is not painted. This will only mean that it will not fade or rust and also the color will not peel because of using it often. The exterior on the other hand is made from aluminum, this way the smoker will be immune to oxidation, corrosion and rust. Bradley smokers can come with either four or six racks depending on the size of the unit. These cooking racks are plated with nickel and are really spacious. The Bradley smokers have a very well-known name behind them and are known for quality which is why they also come with a lifetime guarantee.
The bisquettes used by these smokers are made from different types of woods, even hickory, mesquite or apple. You can opt for different flavored wood depending on what you plan on cooking, there is a wide selection of flavors. The bisquettes will come in packs with 48 pieces and will cost about $15.
The smokers made by Bradley are very reliable and versatile too. You can use the cold smoker for fruits, vegetables and even cheeses. When you purchase a Bradley smoker you instantly become part of a large and welcoming community of people who love to cook and try new things. Feel free to try new things, there are many people online who will help you and give you guidance. When purchasing a Bradley barbecue smoker, make sure to check online, prices are usually substantially less and many times shipping is included.
Monday, September 19, 2011
By Tom N Savas
I have been to many a backyard barbecue over the years and I have seen food handling that leaves a great deal to be desired. Some of my friends had no concept regarding safe food handling at all. They are not alone however in their lack of knowledge about food safety.
The Center for Disease Control (CDC) estimates that 76,000,000 people get sick every year from some form of food poisoning. How they know this I am not quite sure, but based on my personal experiences I would tend to believe it. The CDC also estimates that about 325,000 people are hospitalized every year from some form of food borne illness.
That is why I decided to write an article about food safety tips. I wanted to help people keep their backyard barbecue a safe one for all concerned. The basics of safe food handling in your backyard is really not that much different from food safety at a restaurant. The science and basic principals are the same. You just need to adapt the science to your specific situation.
You see there are many types of bacteria, some good and some bad and it is the bad ones of course that can make you sick. However those bacteria can't grow to a point where you can get sick unless certain basic conditions exist. Know the conditions that you can control and you can protect yourself and your guests.
There are six conditions that need to exist for bacteria to grow:
-Bacteria need an energy source for food such as a carbohydrate or protein like a meat.
-The food must have little or no acidity.
-Bacteria need the air temperature to be within a certain range to grow.
-Bacteria also need to be at those temperatures for a specific period of time to grow.
-Some types need oxygen to grow and some don't.
-Bacteria need moisture to grow as well.
Of these 6 conditions, two are what really can come into play at your barbecue and fortunately they are the two conditions you have the most control over. Those two conditions would be time and temperature. There is a specific temperature range that fosters the grow of bacteria. This range is commonly referred to as the danger zone, but having food in these temperature ranges alone does not mean that bacteria will grow to a dangerous level. Your food has to be in this range for a specific period of time as well.
So you see it is both time and temperature that you have to worry about.
The danger zone that I refer to is technically between 41 degrees F and 135 degrees F, however to be safe I always suggest to my readers to keep your cold food cold meaning 40 degrees F or less and your hot food hot, meaning 145 degrees F or higher.
This really comes into play when you are entertaining all day long. If you keep your food out for your guests to eat all afternoon and you let it stay within the danger zone for longer than two hours then it is probably not safe to eat any more.
Side note here: there is a secondary danger zone with in the zone I am talking about. It is between 70 degrees F and 125 degrees F. This is the worst possible temperature range to let your food sit at. If your food is sitting in air temperature of 90 degrees F for example, one hour may be enough to foster the growth of bad bacteria to a point that it ruins your food and makes you sick.
The bottom line here is that if you are entertaining all day long you must be careful to keep your food out of the danger zone for extended periods of time. This is probably the most important food safety tip I can give you.
There are other things you should consider as well when it comes to BBQ safety.
Besides buying safe food and holding your food at the proper temperatures like we discussed above, there are some other things you can do to protect yourself.
Properly cook your food by bringing to a safe internal temperature before you eat it
1) Different foods need to be cooked to a specific minimum internal temperature in order to be safe. Below is a small sampling of what I am talking about.
* Pork should be cooked to a minimum internal temperature of 160 degrees. Side note on this though, the USDA has revised these recommendations lower as long as other conditions have been met.
* Ground beef should be cooked to an internal temperature of 160 degrees.
* Chicken should be cooked to between 165 and 170 degrees.
* Beef and lamb should be cooked to at least 145 degrees (this would be considered to be rare).
2) Keep your hands clean
You should always wash your hands before handling your food, more importantly though you should always wash your hands after handling raw meat, poultry or fish. If you don't do this before you handle cooked food, raw vegetables or anything else, you will basically be cross-contaminating what ever else you are touching. If it happens to be food that is not going to be cooked or cooked anymore you are putting bacteria on there that could make you sick.
3) Keep your utensils clean
This is the same as keeping your hands clean. If you use a knife to cut your raw meat, you need to wash it before you use it to cut anything else. Rinsing it in hot water would not be enough. You need to wash it using hot soapy water.
One side note here, touching a clean utensil with contaminated hands is just as bad. You will cross-contaminate your utensils and they will in turn contaminate your food.
The last thing I would warn you about is your leftovers.
People never really think about this especially while you are entertaining, but a few minutes up front practicing some safe food handling practices can save you a great deal of grief down the road.
First of all as we discussed earlier in this article, if you have left your food out in the danger zone for more than two hours it is probably not safe to save and eat later.
When you do save your food though you want to get it to less than 40 degrees F as soon as possible. People never think of this. They believe that just because it is in the refrigerator they are safe. That is not always the case though. A good way to do this is to break your food up into smaller containers. They will cool down much quicker this way. You could also put them in the freezer for a short period of time just to get your temperature down quicker.
Also I would not keep your leftovers in your refrigerator for longer than four days without eating them. Even though the food is cooked it will become unsafe to eat if left in your refrigerator for too long. Another thing to remember is that gravy's, sauces and soups should be brought to a boil before you use them. Also any meat that is to be warmed up should be brought to an internal temperature of 165 degrees to be safe to eat.
Please remember there really is a great deal more to being safe than just these few food safety tips I have given you here. There just isn't room to put all the information you need into one article, but my goal was to give you some very basic information you could use to keep your party a safe one for you and all of your guests.
Sunday, September 18, 2011
By Kayla Holman
Make throwing the outdoor party of the season a cinch by embracing the convenience of plastics! Forget about preparation, presentation and picking up, there's a resin remedy for it all!
Call it summer cleaning. Pull on your gloves and bravely open that barricaded cupboard you always avoid. Sure you might be engulfed by a tsunami of plastic upon opening the flood gates, but this too shall pass. You'll live. Live alright, to entertain with the plastic artillery surrounding you.
Mixing Bowls: The production place. This is where all the magic happens. A world-class souffle doesn't become deliciously fluffy on its own. It was whipped into shape, in a plastic mixing bowl. Equipped for intense beatings when creating a pastry batter or delicate enough to toss a salad in. A sturdy plastic mixing bowl is a summer party must have.
Spatulas: The flip and twist. Isn't it comforting to know that the hamburger, chicken or selections of vegetables you flip off the barbecue are perfectly grilled and juicy? You can thank a spatula for that. A brilliant plastic invention, this cooking tool is designed to flawlessly turn goods to ensure even cooking throughout an item. Spatulas revolutionized outdoor cooking for the 21st century.
Resin to the rescue: Durable dinnerware. I wouldn't recommend tossing melamine plastic plates off a 25-story building to test durability; that just doesn't sound safe. On the other hand, the plates are sure to stand up against the impact of an occasional fall to the floor or pavement. In essence, these aren't the plates that have been passed down in your family for six generations, these are more practical dinner sets, designed to be lived in as well as visually adored.
Give the hostess in you a break; fragile and event-shattering concerns are a thing of the past when partying with plates, cups and flat-ware made from sturdy melamine resin. Available in simple and clean graphics or over-the-top contemporary styles, you're bound to find a design that fits your personality or even better, a specific party theme etched on plastic dinning materials.
After-party storage jars. As the celebration winds down and goodbyes loom ahead, a good emcee always clears straggling food up ASAP. Gee, what would come in handy at a time like this? Storage jars or tubs! Don't break a sweat, we've got you covered. Stocked in white and natural colors, the storage jars start at 6 oz, perfect for stowing away those gelatin squares and spanning clear up to 3 gallons, for all that left over potato salad your great-aunt Bessie just knew you would need.
All in all, a good time summer party wouldn't be the same without the helpful presence of plastics. Embrace the utility of resins in the form of mixing bowls, spatulas, dinnerware and storage jars. It's time to party without stressful reservations, crank out your plastic cooking goods today.
Saturday, September 17, 2011
By Simon Flegg
When its that time again in the year to begin barbecuing you want to know what your doing, being prepared and ready for the great atmosphere of dining and eating outdoors. Having a barbecue is a lovely experience which few would disagree with. Having learned a few tips and tricks you can pull off some interesting dishes with some really different flavours and tastes.
There are still so many places around the world which still uses the method of barbecuing as their way to cook. The techniques and tools used vary quite a lot due to the changes and differences in culture. They produce many variations on flavourings and aromas.
The various flavours that are produced are created from the juices dripping on the coals, and the smokey flavours from various forms of local fuel being absorbed by the meat. Barbecue methods of cooking has been around for many years. It was supposed to have begun around the carribean area and since has not changed a great deal.
Today however is different in the fact getting hold of various meats and ingredients is a whole lot easier so following recipes and creating your own is always possible. Barbecuing is a wonderful way to entertain guests, family and friends. With many occasions comes some memorable moments. Experiencing these times will want you to put on another event at the next available opportunity.
The weather might control your plans a bit depending on where you live. But not even the cold and wet will put some off as the results from a charcoal or gas grill in unmatched by other forms of cooking.
If you are looking to buy a barbecue to begin to entertain guests and put on events you will want to look for a good product. One which will produce some amazing results and that will last you a fare amount of time. If you go for a cheaply made barbecue you could end up buying one every year, as they might not stand up to the elements and the intense heat could actually end up ruining the cooking surfaces. With some companies they provide good warranties and replacement parts should you where out your components. Some can become a permanent fixture in your garden, like brick built ones or the larger range of gas grills. Others are small enough to pack into the boot of your car and travel with for camping. Make sure you look online this season for the best products at the best prices.
If you do not already have a barbecue why not check out Weber products, who are leaders in their field producing a vast choice of barbecues. They come with good warranties, support and have easily accessible replacement parts direct from them or someone like amazon.
Friday, September 16, 2011
By Mary Blythe
There are a number of factors to take into account when buying a new gas grill. This article aims to address some of the more important points and to help any prospective purchasers to firstly decide on what it is they are really looking to buy and secondly to decide whether or not this ideal barbeque is within their budget.
Is it within your budget?
Most people set some kind of budget before they even consider a new major purchase. Many will even research how much a standard gas grill will cost before getting as far as setting a budget. The most important thing to do is to make sure that your budget is enough for the type of grill that you wish to purchase. If you have set your heart on a gas grill but only have a $100 to spend it might be better to reconsider and instead purchase a good quality charcoal grill, as you will not be getting the quality you deserve otherwise. There are, however, many reasonably priced gas grills on the market for you if you know what you are looking for.
How do I know if it's worth the money?
One of the main ways to determine whether the grill that you have your eye on is worth the money you are about spend is by the length of the warranty. As with most things you get what you pay for and the sign of quality is the manufacturer's warranty. A good quality gas grill should last for upwards of 10 years and if the warranty reflects this then you know that you have a good one. Of course, you do need to take care of it too. When it's not in use keep it clean and covered, protected from the weather etc.
What type of gas?
If, like me you didn't realise that buying a gas grill could be so complicated think again. It doesn't have to be! You just need to know some of the basics, like the fact that there are different types of gas. Usually the choice will be between natural gas and propane gas. The main differences here, apart from the fittings on the grill itself, are the fact that natural gas requires a fixed line which makes the grill a fixed feature in your back yard. You won't be able to move it around. On the hand, propane usually comes in a bottle that can be stored with the grill and makes the whole experience far more portable. So, something to think about then when considering your purchase is do you plan to travel with your gas grill, take it to the beach or out with you on picnics? If so then you will need to make sure that you purchase a grill that uses propane gas.
Basic requirements
Everyone has their own idea of what basic requirements for their purchase will be. Just to save a little time and effort here are a few of the most common basics with a gas grill. You want to make sure that you grill will heat up evenly, that is how you will achieve the best cooking results usually this is brought about by independent gas burners in the grill itself. Make sure you read plenty of independent reviews about the products you are planning on purchasing especially what people say about how they cook. A stainless steel cooking grate is best and easier to clean, but if it has a porcelain enamel finish this is even better. Food doesn't get stuck to this type of grate! And of course, you want to think about how portable you would like your new grill to be. Do you need it to be on a stand with wheels or something that you can put in a bag and carry with you wherever you go?
Size of your grill
Something that you'll need to think about when looking at gas grills is how big do you need it to be, rather than how big do you want to be. There is a big difference. Think about how many people you will be cooking for on a regular basis and the types of food that you want to be able to cook. Is this going to be your main source for cooking? Or is it just for parties? Do you want to be able to cook burgers, sausages and a whole rotisserie chicken at the same time or just something quick for yourself? All of these are valid points when considering your purchase as gas grills come in all shapes and sizes.
Added extras
Well, we've discussed the basics of your gas grill, but what about a few extras? When you've thought long and hard about what you want to be able to do with your gas grill, how big and how portable you want to it to be, it's still nice to think about throwing in a few extras to top it all off. Remember, that anything extra you add in will either need to fall within your budget eventually or you will be paying more for them. It is worth considering whether you really need the extras now, or can you add them in at a later date when you find out that you can't live without them. One thing to make sure though, is that you purchase a good cover that fits your gas grill perfectly, it may seem like an extra but it is really an essential when it comes to helping your grill to last longer.
My advice is to make a list of all the things you'd like to be able to do with your new gas grill and then work your way through it carefully crossing things out until you have reached your budget.
And so to sum up here are six top tips when considering your next purchase of a gas grill.
Cost - inexpensive is usually a sign of inferior quality; a good quality gas grill should last for 10 years.
Will it Last? - stainless steel and cast aluminum are the most durable materials but care is also a major factor of how long it will last. Keep it clean and covered
Fuel - Natural Gas (requires a line) or Propane Gas (tank or cylinder) - this function is not interchangeable so make sure you get it right.
The Basics - adequate number of independent burners; stainless steel cooking grate is best or with a porcelain-enamel finish; fully portable or on a wheeled stand
Is It Big Enough? - Consider how many people you will cook for - 300 square inches is a typical family sized grill.
Extras - shelves, warming racks, rotisserie, locking wheels, side burners, smoker box, meat thermometer etc. - all very nice but at what price?
For information on this subject please follow this link http://thebestgasgrillreviews.com/
Thursday, September 15, 2011
By John Zarate
Barbeque Galore can be created by the cooks using the gas and charcoal grills. When preparing Barbeque Galore, grilling must be done either at less temperature level for a long period or at high level of temperature for a short time period. Both these methods can be combined and the hybrid method can also be used for producing the best grilling ever.
Indirect Heating Tastes Better
At the initial stage, the rib portions must be cooked by the indirect heating method i.e., cooking them far away from the fire. Later, they must be moved towards the fire gradually. This method of cooking is a right instance of hybrid cooking. Barbeque Galore will tell you everything you need to know on how to get the best tenderness and juiciest Barbeque ever. After the ribs have been cooked using the direct fire, the meat must be caramelized by including your desired glaze. The heating areas must be managed perfectly on top of the grill. By performing this method, one portion will be experiencing a low temperature level and the other portion will be experiencing a high temperature level.
Charcoal or Gas?
The owners of charcoal grills must be able to create a self charcoal pyramid in one part of the grill and the other portion should be allotted for cooking purposes. An aluminum pan filled with water must be laid downside on the opposite portion of the pyramid. This set up will be helpful for producing moist content and produce juicy items. Having the right amount of wood and smoke for your Barbeque Galore will help you in getting the best out of your meat. Cooking with the gas grills will be useful for an easy cooking and the required burners for gas grill cooking are available in different types in the market. Even if your grill consists of about four burners, there is no necessity that you must utilize all of them. I personally like to use charcoal or wood chips, but that is up to you whichever type of cooking you want to use will do just fine.
A single burner must be lighted and the food items must be cooked without being in direct contact with it. The meat portion that is kept close to the heat burner will be cooked quickly. The meat must be rotated properly similar to the crop rotating methods that are performed by the farmers. This rotation will be helpful for the even distribution of heat and fast cooking. To enhance the flavor of the food items, using the appropriate type of wood chips will be very helpful. Utilizing hickory for the recipes will be helpful for enhancing the extreme smoking flavor of the meats.
John Zarate makes it easy for you to find the best barbeque galore for you. go to his turbocharged website and find out more ways in making barbecue recipes and finding the best ideas in making your feel like a million bucks!! to find out how to feel like a million bucks, inexpensively go to http://www.barbequegalore.org and find out about barbeque galore and educate yourself!
Wednesday, September 14, 2011
By Jim Hess
The perfect pork chop. Everyone wants to grill the perfect pork chop. It really is not difficult to enter pork heaven. Follow these five easy steps to outdoor pork cooking perfection.
1. Start with a good quality piece of meat, purchased from a reputable butcher shop, or from the meat counter of a good quality grocery store. I usually ask my butcher for a center-cut pork chop, three-quarters of an inch to one inch in thickness. I like my pork chops pretty thick. You want a little bit of fat around the edges, and if it is still on the bone, in my opinion, it is even better. I like the bone. It adds flavor when cooking.
2. Set up your grill for cooking with direct heat on one side, and indirect heat on the other. If using charcoal or wood, build the fire towards one edge of the grill. If using a gas grill, put the burners on high on one side, and either off or very low on the other side.
3. Put your favorite spice rub on the pork chop. I' a little bit lazy here, and I buy one from Penzey Spice. I'm lucky enough to have a store near me. My favorite to use for pork and chicken is what they call Ozark Spice, which is really just a blend of salt, pepper, garlic and other spices. Take whatever spice blend you like and apply it liberally to your pork chops, rubbing it in well on both sides.
4. Place your chops directly over the high heat area of your grill and let them cook about five minutes on the first side, then flip them and go another five minutes on the second side. After this initial cooking period, move them to the cooler side of your grill/cooker, close the lid, and let them cook to your desired level of done. To make sure you have safely cooked the pork, check with an instant read thermometer, to the safe range for pork.
5. If you like to use some sort of barbecue sauce, either a home-made recipe or a commercially prepared sauce, now is the time to apply the sauce, the last few minutes of cooking. Liberally apply the sauce (if using) and leave the chops on the grill for a final few minutes, applying sauce to both sides. When the chops have reached the desired temperature, remove the meat from the grill, loosely tent with aluminum foil and let rest five minutes before serving. Serve one chop per person, with whatever sides you like to serve with your delicious grilled pork chops
There you have five simple steps to the perfect grilled pork chop. Enjoy!
To get a free out-door cooking recipe and join my monthly newsletter with fantastic grilling and barbecue ideas click here: http://www.bbq-jim.com. Jim Hess is an expert author who loves to cook and eat and write about outdoor cooking.
Tuesday, September 13, 2011
By Kristl Story
Want to throw a summertime party, but you're pinching pennies? Invite a few friends over for a backyard BBQ, take advantage of simple summer fun, let mother nature do the decorating and enjoy! A backyard BBQ is both simple and budget friendly if you follow these 5 money saving tips:
1. Menu - Always check the grocery ads before planning your menu! Grocery ads come out each Wednesday in your newspaper and online, and prices are good through Tuesday. If ground beef is not on sale, but chicken thighs are...guess what you should be serving!
2. No sales, no worries - the all American hot dog can be the star if you dress them up with a fixins' bar: cheese, onions, chili, relish, slaw, ketchup and mustard.
3. Don't shy away from store brand condiments and chips because they're easily disguised in serving bowls, and they'll save you an average of 25%!
4. Grocery ads will also help you choose the best bargains for soft drinks, beer, chips and side dishes. Be nostalgic and serve a variety of ice cream bars for dessert!
5. Guests - Let your guests know that you're providing the meat and beverages, and you'd like them to bring a side dish or dessert. When they r.s.v.p., ask what they'll be bringing to avoid having a party with all desserts and no side dishes! Actually, if you have all desserts, invite me!
6. Utensils and Paper Products - The Budget Diet was recently featured in the June 27th issue of First for Women touting the dollar store as the go-to place for bargain utensils and paper products. A bag of 48 forks, spoons or knives is just $1 compared with the $8 box of 150 pieces (50 of each utensil) at superstores. You'll find similar savings on paper products.
7. Activities - Take advantage of simple summer fun like a water balloon toss, watermelon eating contest, horseshoes, croquet or whatever yard games you may have. How about coming up with some Minute to Win It challenges - it's budget friendly fun and entertainment!
8. Decorations - One of my favorite budget friendly table decorations is a simple glass bottle or glass soda bottle with a flower from your garden. Cost: $0. If you entertain outdoors frequently, it would be worthwhile to invest in oilcloth for table covers. You can cut it to fit, no hemming is required and it's easy to wipe clean and reuse. A simple red and white check oilcloth which would come in handy for BBQ's, picnics or Italian dinners. Oilcloth is sold at fabric stores for about $5 a yard, but be on the lookout for coupons or sales.
What are your favorite ways to host a backyard BBQ on a budget?
About me... 12 years ago, I left my job to stay home with our 3 children, and our household income was cut in half! Of course, I didn't want to change our lifestyle and more free time meant more time to shop, but how would shopping be any fun without money? I quickly discovered that the stay at home mom job description included more than just play dates...I was now the CEO of the Story family and also the maid, the cook and yes, the bargain shopper. So, my life on a budget began, and I created http://www.TheBudgetDiet.com to share money saving tips with other stay at home moms.
Monday, September 12, 2011
By L. Hill
Are you seeking a different choice for your corporate catering? How about a taco bar? How about a fajita bar? Do you want to spruce up your common boring box lunch for your business guests? Find out how business catering companies can take a new twist, while saving you money.
Every business corporation will make that call to a corporate caterer. Your team needs to work through lunch. Your training session will need a boost - so food is required. Or you need to improve attendance for your workshop, so providing a free and good lunch is required. So, call for catering. Sometimes these lunches will have fancy food. But most of the time you bring in box lunches. Boring!
Increasingly more companies recently have needed to start watching every cent spent. Luckily, Mexican restaurant catering is actually a more affordable method of catering a meeting without compromising on the standard of food. Everyone loves a great taco or fajita, so your guests and workers will always be pleased to see something different from lunch in a box, and the boss will be happy too by cutting costs. Mexican catering is viewed as a win-win choice because really, when it comes down to it - people would choose a great taco salad over ham and cheese any day. And don't forget, there's nothing better than being elbow deep in cheese and chips?
And regardless if you are choosing a Mexican catering company or your box type catering service - you should expect the caterer to do all the work. Corporate caterers should bring all the drinks and food. Corporate caterers should bring all the napkins, plates, and utensils.They should also return and do the cleaning. Why? Because you need to concentrate on your business. You don't need to be focusing on the food when you need to be bringing in the bacon.
Caterers for businesses can be great partners, especially during holiday seasons. It's highly advised when an organization really wants to hire a Mexican catering business during the busy seasons; they ought to consider booking the organization at the end of summer time. Because most holiday parties, especially on the weekend, dates fill quickly for Mexican corporate catering services that are desired. If your organization waits too long to book a popular Mexican catering service, they might not get their first choice or their second pick. Corporate caterers are in high demand starting at the end of October. Jazz up the season with a fun Mexican caterer! You won't be dissatisfied!
To learn more about corporate catering options, especially jazzing up a meeting with Mexican catering, visit CateringInIndianapolis.com.
Sunday, September 11, 2011
By Rob Foley
According to a recent survey baking is one of the most relaxing hobbies you can do. Most people feel relaxed and de-stressed while they are making baked goods. One of the most popular items to be made is cheese cakes, let us take a look and see what we can reveal.
One little side fact, the cheese cake has been with us for thousands of years, with references right back to ancient Greece.
The cheese cake usually consists of a topping made from soft cheese with the addition of various flavours (i.e. lemon, strawberry, pineapple, chocolate, etc.) poured and set over a base. The base usually consists of crushed plain biscuits and some butter to keep the base together. The Topping is usually 4 to 6 times the height of the base.
Now cheese cakes come in a variety of flavours, virtually an endless list. The most popular of all the cakes has to be the lemon cheese cake. The sharp bite of the lemon mixed with the creamy softness of the cheese is exquisite and a favourite by all.
The number of recipes out there for lemon cheese cakes is staggering, nearly all chefs have there own little variety and ways on making them. Some are complicated and some are easy to make. Overall there are essentially only two methods of creating one, which is a baked or unbaked.
The difference is clear between them, obviously the baked one is baked in an oven while the unbaked one requires no oven. After that the types of cake you can create are endless.
Most people like to take a simple recipe that they like and slowly customise it over time to make it there own cake recipe. This is usually done by changing or adding ingredients to the topping or the base mix. A common starting point is for most is adding subtle flavour(s) to the base, an example of which would be adding some fresh ground ginger to the base mixture to give it an extra bite or some chocolate chips (these add something dramatic to the base and are very nice with virtually all flavours of cheese cake).
These cakes are enjoyed by most and with the right recipe can be very easy and enjoyable to make. They are well suited to dinner parties, family or friends get together or even just a nice dessert for you to enjoy.
Find some great recipes here for Lemon Cheese Cake. For Some great information, recipe ideas and hints please take time to check out = http://www.lemoncheesecake.org
Saturday, September 10, 2011
By Lynne Evans
There's some confusion regarding the name of the endive, as in Britain, it is called chicory, the name of the plant from which it originates. The endive is Cichorium endiva while that of chicory, the herb, is Cichorium intybus. If you buy endive and look up a British website for a recipe you will have to type in chicory, as this is what this torpedo-shaped lettuce is known as even by British chefs.
Chicory, the herb, has blue edible flowers that resemble those of a dandelion, and whose leaves can be used in salads. However, endive is a salad vegetable which can be eaten raw, boiled, cooked, steamed, grilled, baked and added to casserole. This nutty tasting leaf is very versatile.
The endive, or Belgian endive (pronounced either on-deev or en-dive) is a newcomer on the world's culinary stage as it was introduced to Paris in 1872 where it became a sensation and nicknamed "white gold." It was discovered 42 years earlier by Jan Lammers, a Belgian, who had, or so the story goes, left chicory roots to dry in his cellar, so that they would dry and he could roast them and grind them to make coffee, as was the custom. He went off to do his patriotic duty in the Belgian War of Independence, and on his return discovered that his dried chicory roots had produced white leaves. He tasted them and they were good and so he produced them although it took years to perfect the process.
The leaves make really good scoops for dips, and go well in salads. Because of their natural shape they can be stuffed with cream cheese mixtures, smoked salmon or caviar. If you are on a diet you'll be pleased to know that an endive leaf contains no calories. It does contain dietary fibre though which makes it doubly good for a weight loss diet.
Endives are 95% water but also contain potassium, a useful mineral as it helps the normal function of the nerves and muscles (so is a good mineral for those with erectile dysfunctions) and vitamins A (good for the eyesight) and vitamin C which boosts the immune system, among other health benefits it gives us.
You no longer have to buy the Belgian endive as there is now a Californian endive, although perhaps it should be called the American endive, as these leaves are only produced in one place in Rio Alto CA. Have a look for one nest time you go to your local supermarket and see what you think of "the truffle of lettuces" as they have been called.
http://www.herbs-treatandtaste.blogspot.com if you enjoyed this article you might like to read more about other food, herbs and spices that we eat and use for medicines. There are recipes too which are usually a mixture of Asian and Mediterranean flavours. If you want to know more about endives and how they are grown hen check out this site which is the site run by the US growers. It's called Discover Endiveand it can be found at http://www.endive.com
Friday, September 9, 2011
By Sherrie Le Masurier
Just because its summer doesn't mean your kids don't need to fuel up on some healthy kids snacks between meals. When your kids are active indoors and out it's important to give them nutritious food and drink that will keep them full and hydrated this summer.
Following are some great ways top up your kids with fluids, boost their level of antioxidants, help them grow and maintain healthy bones, add fibre to their diets with whole grains, and show them that veggies do have a fun side.
When your kids are hanging around pool side or knocking on the back door looking for something to eat or drink, try these healthy kids snack and drink ideas on for size.
Avoid drinks laden with sugar and caffeine. Instead of sports drinks and pop, serve ice water (add a slice of lemon, lime or cucumber), low-fat milk, or 100% fruit juice. When serving juice, consider half cup servings over larger ones to avoid loading your kids up with too much sugar.
Serve fruits with a high water content. When hunger strikes and it's hot out, nothing refreshes quite like watermelon and oranges.
Keep fresh fruit and veggies washed and ready to eat. One of the best ways to ensure that your kids consume enough antioxidants on a daily basis is to make sure that there is always a healthy supply of cut up fruits and veggies in your fridge.
Serve healthier chocolate milk. While there's a certain appeal to chocolate milk, you can reduce the sugar content by diluting it with a little white milk.
Pair up pitas with hummus and 'pop' some healthy corn. Whole grain, whole wheat pitas cut into wedges and served with hummus and other healthy dips like baba gnoush are great summer snack ideas for kids. Instead of butter laden microwave popcorn, use an air popper or make some the old fashion way on your stove top, using healthy oil (olive or vegetable) and a little sea salt.
Use cut up veggies to make silly facial expressions on open face sandwiches. Be creative, use a slice of red pepper for the mouth, carrot circles for the eyes, a green bean for the nose, sprouts for the hair etc.
Make mini homemade veggie pizzas. Thinly slice up a bunch of vegetables and get your kids to assemble their own veggie pizzas on sliced English muffins or pocketless pitas.
Discover more healthy kids snack ideas by visiting www.school-lunch-ideas.net and signing up for a complimentary subscription to Sherrie's School Lunch Ideas Newsletter.
Sherrie Le Masurier is a mother of two, a lifestyle columnist and founder of School Lunch Ideas, a creative and helpful resource for parents of kids with food allergies and/or who attend a school with a nut-free policy.
Thursday, September 8, 2011
By Craig Thornburrow
The brand Popsicle has blown up into a well recognized and highly reputable desert that people of all ages continue to enjoy year after year. It is to no surprise the number of ice pops options, flavors, and combinations have multiplied and are only getting larger by the year. And with so many options to choose from, there is sure to be something for everyone.
When shopping for ice pops you have to start with the original flavors of orange, cherry and grape. These are the flavors that started it all and are still some of the top sellers for the company. Many say orange has been the number one seller for the company, but Popsicle says cherry is undoubtedly the most popular ice pop out there.
As you begin to look around another wildly popular option is the firecracker. This red, white and blue frozen desert on a stick is a true firecracker as it is full of flavor and deliciousness. It is sure to cool you down on a hot summer day and has the flavors that anyone and everyone will enjoy.
From there, the company has branched out and promoted characters and shows that are a hit to specific age groups such as SpongeBob Pop-Ups and Super Heroes. It is a minor twist that has kids of all ages going crazy for ice pops even though the flavors themselves are relatively similar.
If you are feeling adventurous, there are random flavors that are intriguing to many, but are out of the ordinary. For instance, one box offers consumers root beer, banana and lemon pie flavors to fancy over. And if you are a fan of candy, you have to try out the Jolly Ranchers popsicle that has each of the extraordinary flavors available.
Popsicle continues to branch out and offer consumers something new year after year. With AirHeads growing into one of the most popular candy items on the market today, it only makes since there would be AirHeads ice pops. In addition to this, another new option on the market today is Banana Mania! full of that banana split taste everyone salivates over.
The list of options for consumers to choose from literally is endless. There is an entire market of sugar free popsicles for people to rave over and even slow melt ice pops that have a touch of gelatin to keep the popsicle frozen just a little longer than the original. The bottom line is Popsicle has been and will continue to be a top choice for children and adults for many years to come.
"Now I would like to invite you to garner more valuable information on ice Popsicles at http://www.icepopsicles.com
Wednesday, September 7, 2011
By Robert Ayala
Why the Agave Nectar Is Good for You
The agave nectar is the newest wonder juice in the market, a welcome addition to the growing herbal industry. There are a number of reasons why a lot of people these days are eager to try the blue agave and experience its amazing effects. But first, let's find out just what agave is and where it came from.
The Agave Nectar's History
The agave nectar that is all the rage these days comes from the blue agave. The blue kind of agave is actually a species of the agave plant - flora that is native to Mexico and cultivated by the locals for its potent nectar. One of the things the country is known for is the people's preference for spices, marked by a string of famous national delicacies that even other cultures around the world strive to perfect. The plants they use are some of the reasons why Mexicans can concoct truly great tasting dishes that can tickle the senses and leave a lasting impression. The agave nectar, in particular, is considered one of the best subproducts of a local plant due to the various nutrients it contains, and the irreplaceable aroma and flavor it gives.
In ancient times, the Aztecs treated the plant, a kind of cactus cultivated in the hilly-even volcanic-almost arid soils of their land, as a gift from the gods. They believed that the plant's juice, which is best characterized as sweet and sticky, has properties that could purify the body and soul. And then the Spaniards came. They took this juice and came up with methods to ferment it. The drink that was produced then evolved to become what is known today as tequila. As the years passed, the agave nectar was discovered and methods were modified to ensure its potency remains intact so its nutrients can be wholly enjoyed. Indeed, for thousands of years now, the agave syrup has been regarded as a superior source of health. Modern science continues to unlock its secrets and tries to harness more of its powerful properties.
The Blue Agave
Today, the blue agave is perhaps most popular as an ingredient in baking goods-it is the star of the show in healthy sweetening alternatives. But why is it a good idea to use the agave nectar as an alternative to sugar? Blue agave boasts of a considerably low glycemic index (gi), making it a favorable option for those who are dealing with obesity, diabetes, thyroid disorder, and/or heart disease. Blue agave is said to carry a gi of 11, clearly a long way down from the gi of regular agave, which is 39. The glycemic index refers to the ratio for measuring the capacity of carbohydrates to raise your blood sugar levels. If the gi is low, food could be digested properly and all the nutrients absorbed slowly but surely. As a result, the production of insulin goes smoother, ensuring that your body receives all the energy the food you ate offers.
The Agave Syrup and Other Related Products
Note that switching to agave syrup isn't just a great idea for those with the above-mentioned diseases-it's ideal for those who wish to adopt a healthier lifestyle.
Sweeteners containing the juice, syrup or nectar of the superplant can be found in the shelves of grocery stores and supermarkets. However, if you wish to have a more convenient shopping experience, you won't have any difficulty finding similar products on the web.
Do take note that scammers abound online, so it's very important that you take the time to research on the most trusted agave sweeteners before making a decision. Also, do refrain from giving out sensitive credit details unless you're 100% sure that you're dealing with a credible source. Rest assured that whatever means you choose to acquire it, the agave nectar is good for you.
Robert Ayala lives in New Orleans and likes to promote healthier living. Check out http://www.agave-syrup.net for more articles about agave syrup.
