The Secret to Cooking for a Crowd

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Having a large family growing up, I learned to cook in a big way. With 5 brothers and 3 sisters plus Mom and Dad, I started out cooking for eleven people by the time I was twelve and most of the time without a recipe. Mom needed help and taught her daughters to cook at an early age. I'll never forget the first time I fried chicken all by myself. My brothers ridiculed my over-done chicken mercilessly.

I'll never forget the first meal I cooked away from home. My sister and I moved out together, just the two of us, and, after settling in, prepared our first meal for just us. We cooked like we were taught: 5 pounds of potatoes for mashed potatoes, 2 whole chickens for fried chicken, 2 quarts of green beans. To this day, we still laugh about all that food we had left over.

So needless to say, cooking for a large gathering is no problem for me. I take on the task of hosting my husband's family for Thanksgiving and while most people worry about having a dry turkey, my biggest dread is cleaning the house.

So what is the secret to cooking large? Like cooking any size meal, the secret is in the planning. You will need extra and larger everything. Take your recipes and list all the ingredients you need to buy. Plan your menu, inventory your serving dishes, pots and pans, plates, forks, knives, spoons, drinking glasses at least a week in advance. Buy everything you need ahead of time, right down to butter for bread and ice for drinks.

Once you have your menu and inventory planned, jot down a time schedule. Have the house cleaned and seating arrangements completed the day before so you can focus on the meal, otherwise you'll be pulling your hair out trying to get everything done on time. The easiest thing to cook is a one-dish meal, like pot roast or lasagna with few side dishes.

· Main dish, Pot Roast w/carrots and potatoes

o cook in roaster, 3-hour oven time, serve on platter

· Side vegetable, steamed broccoli

o cook in 3 qt. steamer, 20 min stove top time, serve in blue bowl

· bread, buy brown and serve rolls (or make from scratch ahead of time)

o oven time 15 minutes, last thing to cook, serve in basket, buy new towel

After detailing each dish, make a timetable. Example, for a 6:00 dinner:

2:00 Start pot roast; have in oven by 2:30

4:00 Peel potatoes, slice carrots; add to pot roast by 4:30

4:30 set tables

5:15 prepare broccoli, start to cook by 5:35

5:35 Prepare rolls for cooking, in oven by 5:45

5:45 Transfer pot roast to platter

5:55 Transfer broccoli to bowl

6:00 bread's done, transfer to basket and cover with towel

Sit down to delicious meal and enjoy. And for your test, I now present the world's best pot roast recipe. It's my own, passed to me from my Mom.

Pots you'll need:

oven going roasting pan

10-inch skillet

1 or 2 Chuck roasts (2-3 lbs ea.)

1 large or 2 med. onions, sliced

6 carrots (or more as needed)

6 potatoes (or more as needed)

1 can onion soup +1/2 can water*

Can mushroom soup (or golden mushroom)

1/4 tp.salt or Murray's Seasoning Salt

1-2 cup mushrooms (optional)

*2 cans for 2 roasts, or substitute

1-2 pkg. onion soup mix, per directions.

Heat oven to 350 degrees.

1. In large oven roasting pan, add onion soup and water.

2. Slice onion and add 1/2 to bottom of roaster. set aside.

3. Heat skillet on high on top of stove. When hot, sear roast on all sides until brown on the outside.

4. Place seared roast(s) on top of onion/onion soup in roaster.

5. Sprinkle with salt.

6. Cover with remaining onion slices and can of mushroom soup, undiluted (optional)

7. Cover with alum foil, sealing tightly and put in oven.

8. Set timer to cook for 1 hour for 1 roast, 2 hours for 2 roasts.

9. Peel potatoes and cut into quarters.

10. Slice carrots.

11. When timer goes off, add potatoes, carrots, and mushrooms. Cover and cook for 1 more hour.

Done when vegetables are tender. Time may have to be adjusted depending on how many vegetables there are. I have filled the pan to the brim and had to cook an additional 1/2-hour.

You can eat this roast with a fork it is so tender. You can substitute a sirloin roast, but chuck works best in my opinion.

Ummm-Ummm Good Comfort food! And so pretty on the plate. I hope you
enjoy this as much as I do!

PS. Use those leftovers: This is not a recipe, per say. It's a throw-it-all-in-a-pan type thing. Get some beef stroganoff soup mix and dry egg noodles. Cook the soup, cook the noodles and combine in large skillet. Chop up left over pot roast, vegetables and all, and add to skillet along with left over juice. Heat thoroughly and enjoy!

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Best Non-Stick Cookware - What to Look For in Care Free Cooking

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What is the best nonstick cookware? There are many different manufacturers of this type of carefree cookware. I know you are asking yourself 'How do I pick the right set of cookware that is best for me?' When looking to buy a set of nonstick cookware for your home you need to take into consideration several things. You need to consider how much you are willing to pay for the cookware. You need to consider if you want a full set of cookware or if you just want a piece or two.

A complete set of cookware consists of several pieces. On average most sets of nonstick cookware comes complete with a frying pan and lid, a small pot and lid, a large stew pot and lid and a large skillet with a lid. Most of the lower priced sets of cookware will only include a lid or two which will fit two or more of the cookware pieces to save money. Your more expensive sets will include a lid for each piece. I prefer to have a lid for each piece of cookware I have, it just makes cooking easier in my opinion.

When looking to buy the best nonstick cookware you need to look at the metal it is made of. It is better to buy cookware that is made of heavier grade of metal and a multiple layers. Your best nonstick cookware will be made of several layers of metal. Usually cooper on the outside layer and aluminum on the inside layer. This combination of metals ensures even heat distribution and thorough cooking of your food. On average, the heavier the cookware, the longer it will last you. Which by spending a little more on the heavier cookware will actually save you money in the long run by not having to buy another set of cookware in a couple of months.

Another benefit to consider when buying the best non-stick cookware is that it is healthier for you. By cooking on nonstick cookware you are not using as much fat or cooking oil. This is best for cooking low fat meals which are healthier for you. So what is the best nonstick cookware to own? The best cookware is made of heavy grade metal with several layers. It should provide an even cooking surface. They should be easy to clean up after cooking and each piece in your cookware set should have a separate lid.

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8 incredibly important secrets to help you successfully Cook Great Outdoors Meat

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Successful outdoor cooking results for a number of reasons, the most important ones are: the right outdoor kitchen equipment for the job in hand, a great recipe, with ingredients of good quality, with great care when preparing and cooking food and then there's that magic ingredient is love what you do. In this article we examine the eight most important things to consider if "should be cooking and preparing meat outdoors."

Thefollowing eight secrets are in no order of priority or relative importance, are all important in their own way, in a more or less;

Before you ask your butcher for a piece of meat to cook outdoors, he or she knows better what you say, planning and led them to

Popular TV & magazine advertising would have us believe that the red, fat, meat, rather than through brown, fat, meat, are the ones we choose. No, freshly cut,Red meat is not ready for cooking. Steaks need time to age. To do this, using enzymes that naturally beak meat proteins, the delicate aroma and helps to build. If you put your meat to come home in the fridge for 24-48 hours. Always try to get some meat with fat on the outside, or streaks of fat through the meat of choice. This is where all juicy flavors.

According to the steak dry, then season with salt before cooking

The driesCan the steak the less water vapor is created at the beginning of cooking to get. This helps in the process that creates a crust on the steak and there is great flavor, a process further enhanced if you salt your steak after drying.

Third Cook the steak on a grill really hot

Preheat the grill to a high temperature, it is almost smoking, then the temperature drop in the middle before the meat. To check temperature, keep your hand on the grill,If you can keep it there for 3-4 seconds, is this medium. If your grill is too hot for your steaks can char burned outside and inside rare.

Do not cook frozen steaks in part

Defrost meat thoroughly. Do this in the refrigerator, keep in mind the texture and flavor. Steaks and Chops thaw is usually 36 hours a day can make a large roast. Remove steaks from refrigerator an hour before cooking, will remain juicy. Save your steaks are at room temperaturebefore cooking. This avoids the shock of hitting the hot grill influence the taste and texture. If you thaw meat quickly with cold water. Meat may be thawed in the microwave, no! Loses juice to make it dry and hard.

Fifth temperature cooking of meat

There are no right or wrong temperatures for cooking meat, as we all our love, especially the steaks cooked differently. Remember that the meat takes longer with the bone without meat. Asgeneral approach, the following temperatures for different types of meat:

Steak & Lamb

Rare 120-130 ° F 6-7 minutes. Center of steak still cold when served;

Medium Rare 130-135 ° C. 8-9 minutes of cooking outside, dark inside;

Average 140-150 ° C, 10-12 minutes. Served uniformly pink in the middle.

Middle-good 155-165 ° C. Almost donekitchen with light pink in the center.

Well done 170 ° F. cooked 13-15 minutes to completely replace, are cooked slowly

Pork

Medium 140 ° F to 155 ° F is the meat slightly pink center

-Well Done 160 ° F 185 ° F until the meat is evenly brown

Veal

Medium 145 ° F to 155 ° F

All poultry:

Cook165 ° F with juices running clear in the thickest part of the bird

Sixth Test the temperature of your meat

The meat can be reviewed on how well its cooked by a finger. Rare meat is soft, half the meat is firm and slightly elastic, meat well done, feels very tight. The most accurate method is to use an instant read thermometer into the thickest part of meat added, away from the bones.

Do not keep turning the seventhSteaks

To achieve this objective, including the kitchen and see the stripes on each steak grilled steaks turning once. Always use tongs, never a fork as you can pierce the meat juices to escape.

8th Take the time to brown meat first, if your kitchen stewed

The Maillard reaction is an important measure when cooking stews, it is of great taste. When stew pan, always start with meat Browning A. What you do is to allowthe Maillard reaction occur. This reaction occurs only when the meat is cooked over a fire above 115 ° C, which respond when the meat creates a natural amino acid complex melange of flavors to start. And 'because of the Maillard reaction, brown steak taste so good, crisp.

So why is this important in the wet? Now, for the simple reason that if you cook the meat moist, brown the meat before you need the warmth of the 'water to a boil, what to dois the highest temperature of the meat has reached 100 ° C [the boiling point of water] a sense of Maillard reaction will not occur! Means that is not your meat is so delicious as usual.

What should I do? Its simple: Cut the first cut the meat into cubes, season, then the heat of the heat a bit 'heavy oil in a frying pan, lightly brown the meat on all sides over medium heat. Do this in small batches. Never cook with a frying pan over stuffed and do not appear, the heat, go for moreQuick, take it easy.

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Dutch Oven Campfire Recipes - The Devil's Cherry Cobbler

It is your turn to do the campfire cooking on this weekend's outdoor camping trip and you have all of your campfire recipes laid out, trying to decide which ones to use. You want to impress your fellow campers with your expert culinary skills, but you don't want to be stuck in the camp kitchen while they have all the fun either. This 1-pot, 1-step dinner desert will make sure they remember you. And it is so easy you can prep it in 5 minutes, set it on the fire, and forget it until it's done. The result will be a campfire desert they will talk about for years.

The Devil's Cherry Cobbler desert is cooked in a cast iron Dutch oven, and served from it too. Less mess, less clean-up. The only cookware you will need is a cast iron Dutch oven and a large serving spoon.

The Devil's Cherry Cobbler ingredients:

2 - 18-19oz. boxes Devils Food cake mix
3 - 22oz. cans cherry pie filling
1 - 20oz. bottle Dr. Pepper
1 - stick butter
1oz. cooking oil

Preparation:

Open the Dr. Pepper ahead of time so the carbonation can fizz out, you don't need fizz for this campfire recipe.
Pour 1oz. of cooking oil into a clean cast iron Dutch oven and use a paper towel to wipe the inside of the pot with it. Leave any leftover oil in the pot.
Open the cans of cherry pie filling and pour them into the pot.
Go ahead and drink about half of the Dr. Pepper, you only need half a bottle for this recipe. Pour that into the pot too.
Pour both boxes of Devils Food cake mix on top of the cherry filling and Dr. Pepper. DO NOT STIR!
Slice the stick of butter into patties and distribute around the top of the dry cake mix.
Put the lid on the Dutch oven, - You're ready.

Cooking:

With this cake-like campfire recipe, you want your Dutch oven to work like an oven, so make sure you have plenty of hot campfire coals to use. You will need a good bed of coals, at least the same diameter as your Dutch oven, with enough leftover to form a good layer on the lid of the Dutch oven.

This recipe will take 35 - 45 minutes to cook. After 20 minutes lift the pot and rotate it about 90 degrees one way, and rotate the lid 90 degrees the other way. Check the coals on the lid; they may need to be replenished.

After 30 minutes lift the lid and look inside, the cake should look semi-dry all over, and starting to pull away from the pot walls on the top. When the cake looks dry and is pulling away from the sides of the pot all the way around, your desert is done. Remove it from the fire and dump the coals from the lid.

One last tip:

When you ladle each portion onto your fellow outdoor camper's plates, be sure to "flip" the portion over so that the top cake part lands on the bottom with the cherries on top. This is the crowning touch that makes it a true camp cobbler.

This campfire recipe will serve about 15 campers, with maybe a little bit leftover for seconds. And there will be requests for seconds! This is a never-fail camp desert that always leaves them talking about how great a camp cook you are. And you have time to enjoy their accolades because all you had to do for clean-up was set the Dutch oven back on the fire and let it bake itself clean

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Camping Recipes for Your Dutch Oven

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Love to camp and cook outdoors? There's nothing as satisfying as making camp and cooking your meal over a campfire. The food just tastes better, and the atmosphere can't be beat. Every year families pack up and head for their favorite camping destination. Some may go as fancy as an RV while others prefer a simple family tent. Either way you choose, camping is a wonderful family activity.

Even though you may be 'roughing' it in the great outdoors this summer, you don't have to settle for plain old hot dogs cooked on a stick you find in the woods nearby. There is a fantastic utensil that's been around forever called the 'Dutch Oven', and with it the cooking possibilities are endless, as are the delicious recipes.

There are very many sizes and options available for Dutch Ovens, but for the most part, with one you can bake, stew, roast, fry, boil etc. There are basically two dutch oven types of cooking, either cooking with it or cooking something inside of it. Absolutely amazing biscuits can be baked in a Dutch Oven; imagine how great they would be outdoors with fresh campfire coffee and bacon frying in your cast iron skillet.

Here are some tried and truly wonderful camping recipes using a cast iron Dutch Oven.

Corned Beef & Cabbage

2 lb Well trimmed corned beef boneless brisket or round

1 sm Head green cabbage, cut into 6 Wedges

6 md Carrots cut into quarters

1 sm Onion, quartered

1 Clove garlic, crushed

Pour enough cold water on corned beef in Dutch Oven to just cover. Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carrots, heat to boiling. Reduce heat and simmer uncovered 15 min.

Dutch Oven Biscuits

2 c Flour

1/2 ts Salt

3 ts Baking powder

4 tb Solid shortening

1 c Milk (or dilute canned milk)

Blend flour, salt, baking powder and mash in shortening with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl. Turn dough out on a floured surface, knead for 30 seconds, pat out gently until it is 1/2 inch thick. Cut with a round cutter or pinch off pieces of dough and form by hand. Put biscuits into a greased Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.

Campfire Meatloaf

1 1/2 lb Ground beef

3/4 c Quick oats

1 Eggs

1/4 ts Dry mustard

1/4 c Bell pepper

1 pk Onion soup mix

3/4 ts Salt

Mix all ingredients and put in casserole pan. Place in dutch oven. Bake 1 hour, covered.

When you're making your plans to head out for your family camping trip this year, make sure to include your Dutch Oven and some of these great tasting camping recipes. You'll treasure the experience and your family will too!

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Induction Cookware - Affordable Options?

For those who are intrigued by the advantages of induction cooking, the thought of having to replace your existing pots and pans with new induction cookware may keep you from exploring the option further. However there are some inexpensive cookware solutions available, and further, your existing cookware may be perfectly suitable for induction cooking. Just because a cookware set is not advertised as a "induction" set, does not mean that it is not suitable; a simple check allows you quickly determine if some or all of your existing cookware is acceptable for induction cooking.

The easiest way to determine if your existing cookware is suitable is to perform the "magnet test". Find a generic magnet and see if the bottom surface of your cooking equipment is magnetic. If it is, you're good to go! If it sticks, but just barely, I would pass, as this indicates only marginal usability for induction cooking. Cast iron requires no checking, so if you own an old cast iron skillet, all you need is an inexpensive portable induction cooktop to venture into induction cooking.

Stainless steel actually may either magnetic or non-magnetic, depending on its composition. While many of the popular stainless sets will not pass the magnet test, we have two recommendations that have been confirmed to be magnetic. Just a quick note; many stainless cooking vessels will us a sandwich construction, so that the inner surface that is in contact with the food will be a different stainless steel than the bottom surface (the surface that is in contact with the burner). So it is important to check perform the magnet check on the right surface. All-Clad though not inexpensive is known to be high quality and their stainless cookware sets definitely pass the magnet test.

If you're interested in trying out cooking with induction technology before investing in an expensive induction cookware set,, there are budget options available. One option would be to purchase an inexpensive induction burner, and obtain a cast iron skillet; these can even be purchased for a few dollars at thrift stores. So for under $100 you can enjoy the benefits of induction cooking.

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Can You Spend Too Much on Cookware? - What Cooking Equipment Do You Truly Need?

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As a beginning cook or an advanced one, you've likely been seduced by those shiny ads showing beautiful omelet pans, copper skillets or the like. You may yearn for that one pan that will turn you into a regular Julia Childs, but when you check out the price tag, you have sticker shock. So is it a good idea to spend hundreds of dollars on a single pan when there is a discount variety available? Is cheap the way to go on something, like cookware, that is used often?

You may be tempted, especially when on a budget to go shop for cookware at discount stores. But this isn't always the best idea, since cheap pots and pans really are that - cheap. They are manufactured as inexpensively as possible and are meant to last. Take the ordinary non-stick skillet - perhaps just a few dollars at the discount store. The first few times, it will work great. Your eggs or chicken won't stick. However, the non-stick coating will wear off quickly and you'll soon have rust flakes in your country herb omelet. Yuck. Same thing with cheap baking sheets - rusty chocolate chip cookies will not impress anyone.

In order to determine what you spend on a piece of cookware, you just need to do some simple math - and I truly do mean simple. Take the initial cost of the pan and then figure out how many times it can be used. Now consider the cost of a replacement pan - something you will have to buy if you go cheap. You might find that the cheaper pan may not be the bargain it's cracked up to be. There is one exception - you might find a great sale at a high end cooking store. Also be sure to check out discount restaurant supply stores. It will take a bit seeking and price comparing to understand the difference between just plain cheap and a true bargain - be sure to shop around and get familiar with full the price of cookware before you go discount hunting.

If you must, and money truly is an issue, don't deny yourself the pan - you can purchase cheap. Just be prepared to replace the cookware sooner rather than later. The best option is to save up and purchase one quality piece of cookware at a time. Play the part of an educated consumer and shop around. Ask the chef at your favorite local restaurant and check in with family or friends. Quality cookware is an investment, and when taken care of properly, those pots and pans can truly last a lifetime.

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The Secret to Cooking for a Crowd

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Having a large family growing up, I learned to cook in a big way. With 5 brothers and 3 sisters plus Mom and Dad, I started out cooking for eleven people by the time I was twelve and most of the time without a recipe. Mom needed help and taught her daughters to cook at an early age. I'll never forget the first time I fried chicken all by myself. My brothers ridiculed my over-done chicken mercilessly.

I'll never forget the first meal I cooked away from home. My sister and I moved out together, just the two of us, and, after settling in, prepared our first meal for just us. We cooked like we were taught: 5 pounds of potatoes for mashed potatoes, 2 whole chickens for fried chicken, 2 quarts of green beans. To this day, we still laugh about all that food we had left over.

So needless to say, cooking for a large gathering is no problem for me. I take on the task of hosting my husband's family for Thanksgiving and while most people worry about having a dry turkey, my biggest dread is cleaning the house.

So what is the secret to cooking large? Like cooking any size meal, the secret is in the planning. You will need extra and larger everything. Take your recipes and list all the ingredients you need to buy. Plan your menu, inventory your serving dishes, pots and pans, plates, forks, knives, spoons, drinking glasses at least a week in advance. Buy everything you need ahead of time, right down to butter for bread and ice for drinks.

Once you have your menu and inventory planned, jot down a time schedule. Have the house cleaned and seating arrangements completed the day before so you can focus on the meal, otherwise you'll be pulling your hair out trying to get everything done on time. The easiest thing to cook is a one-dish meal, like pot roast or lasagna with few side dishes.

· Main dish, Pot Roast w/carrots and potatoes

o cook in roaster, 3-hour oven time, serve on platter

· Side vegetable, steamed broccoli

o cook in 3 qt. steamer, 20 min stove top time, serve in blue bowl

· bread, buy brown and serve rolls (or make from scratch ahead of time)

o oven time 15 minutes, last thing to cook, serve in basket, buy new towel

After detailing each dish, make a timetable. Example, for a 6:00 dinner:

2:00 Start pot roast; have in oven by 2:30

4:00 Peel potatoes, slice carrots; add to pot roast by 4:30

4:30 set tables

5:15 prepare broccoli, start to cook by 5:35

5:35 Prepare rolls for cooking, in oven by 5:45

5:45 Transfer pot roast to platter

5:55 Transfer broccoli to bowl

6:00 bread's done, transfer to basket and cover with towel

Sit down to delicious meal and enjoy. And for your test, I now present the world's best pot roast recipe. It's my own, passed to me from my Mom.

Pots you'll need:

oven going roasting pan

10-inch skillet

1 or 2 Chuck roasts (2-3 lbs ea.)

1 large or 2 med. onions, sliced

6 carrots (or more as needed)

6 potatoes (or more as needed)

1 can onion soup +1/2 can water*

Can mushroom soup (or golden mushroom)

1/4 tp.salt or Murray's Seasoning Salt

1-2 cup mushrooms (optional)

*2 cans for 2 roasts, or substitute

1-2 pkg. onion soup mix, per directions.

Heat oven to 350 degrees.

1. In large oven roasting pan, add onion soup and water.

2. Slice onion and add 1/2 to bottom of roaster. set aside.

3. Heat skillet on high on top of stove. When hot, sear roast on all sides until brown on the outside.

4. Place seared roast(s) on top of onion/onion soup in roaster.

5. Sprinkle with salt.

6. Cover with remaining onion slices and can of mushroom soup, undiluted (optional)

7. Cover with alum foil, sealing tightly and put in oven.

8. set timer to cook for 1 hour for 1 roast, 2 hours for 2 roasts.

9. Peel potatoes and cut into quarters.

10. Slice carrots.

11. When timer goes off, add potatoes, carrots, and mushrooms. Cover and cook for 1 more hour.

Done when vegetables are tender. Time may have to be adjusted depending on how many vegetables there are. I have filled the pan to the brim and had to cook an additional 1/2-hour.

You can eat this roast with a fork it is so tender. You can substitute a sirloin roast, but chuck works best in my opinion.

Ummm-Ummm Good Comfort food! And so pretty on the plate. I hope you
enjoy this as much as I do!

PS. Use those leftovers: This is not a recipe, per say. It's a throw-it-all-in-a-pan type thing. Get some beef stroganoff soup mix and dry egg noodles. Cook the soup, cook the noodles and combine in large skillet. Chop up left over pot roast, vegetables and all, and add to skillet along with left over juice. Heat thoroughly and enjoy!

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Blackened Seasoning and Its Uses

Blackened seasoning, and "blackening" as a cooking technique became famous sometime around the early to mid-1970s when a Louisiana chef named Paul Prudhomme popularized a dish he called "blackened redfish." Basically, fillets of "redfish" (or similar fish such as red snapper) were coated with a dry rub containing mixed Cajun herbs and spices and then seared in a red-hot cast-iron pan until a blackened crust formed on the outside of the fillets.

Today, various brands of seasoning are sold in grocery stores, but it isn't difficult to prepare your own personal blend at home. Blackened seasoning, whether purchased or homemade, can be used on meat as well as on fish - for example, it makes an excellent seasoning rub for pork or beef ribs, or even for steaks cooked on the grill.

As previously mentioned, Blackened seasoning can be prepared by you at home or purchased from stores. In some regions it is difficult to find this herb and spice mix in grocery markets; therefore, people prefer to make their own blend at home. In addition, if you prepare your own seasoning, you can adjust the spiciness of the blend to suit your personal taste. Blackened seasoning got its name because the main ingredient is paprika or cayenne pepper, and the extra hot skillet combined with the seasoning rub gives food a dark, extra crispy, almost black crust.

If the seasoning has been kept for a very long time and perhaps not stored properly (in a cool, dry place away from sunlight), the color of the seasoning may have turned grayish. Blackened seasoning is not actually black in color, like black pepper for instance. The color of fresh Blackened seasoning is more of a dusty red. As with any herbs, spices or seasonings, if kept too long or improperly stored, both the color and the flavor will fade and the seasoning should be replaced.

People who have tried Blackened seasoning have stated that it is a wonderful way of making your food more palatable (and spicy) regardless of whether you are on a diet or not. People who are limiting their salt intake find that substituting spices or other pungent flavors such as lemon helps compensate for the lack of salt, making the food taste less bland and therefore better. Furthermore, Blackened seasoning is considered to be a healthy combination of spices and herbs, and restaurants all over the United States have started using it to prepare meat, poultry and fish in order to please customers by meeting the current trend that includes tasty, crusty, spicy dishes.

If you are interested in preparing your own Blackened seasoning, try this simple basic recipe. Combine two tablespoons of paprika, four teaspoons of thyme, two teaspoons each of onion powder and garlic powder, one tablespoon of sugar, two teaspoons each of black pepper and salt (salt is optional, particularly if you are trying to limit your salt intake), and one teaspoon of cayenne pepper or more to taste, depending how spicy you want it.

If you prefer hotter, spicier foods, adjust the seasoning mix by adding more cayenne pepper. The primary reason that many people enjoy food prepared with Blackened seasoning is that it produces a dark, crisp, spicy crust of spices on the outside of the food, while the inside retains a juicy, milder contrast. The amount of spicy heat produced by the seasoning rub is, of course, a matter of individual taste.

Copyright © 2009-2010 PenWay, LLC. All rights reserved.

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The Difference Between Making a Meal and Creating A Meal: Lodge Cookware

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When it comes to cast iron cookware, one name stands out above the rest- Lodge. Designed by Joseph Lodge over a century ago, Lodge cookware remains in as high demand today, as they were then. Revered for its incredible durability, this cookware set has been passed from generation to generation. It is typical to find young cooks using the same Lodge cookware that their grandmothers used. Joseph Lodge was a pioneer in the cast iron cookware field and today, that same level of excellence prevails with every piece of Lodge cookware.

If you've ever used cast iron cookware, you may have heard the term seasoning. To season your cast iron cookware serves two purposes. The first is that you will prevent rust from forming on the iron, and the second is that by seasoning you will be creating a non-stick surface that is permanent. This is remarkable, because over 100 years ago, Teflon and other non-stick surfaces simply didn't exist, so by seasoning the cast iron cookware, earlier generations enjoyed the ease and flexibility of a non stick surface simply by seasoning their cast iron cookware.

When you purchase new Lodge cookware, you will receive instruction on how to properly season your cookware. Seasoning is a process that you will attend to over time. The more you season, it the better it will become.

You should season your cast iron cookware as soon as you purchase it, and before its first use. Here are some instructions on how to season your new Lodge cookware.

First, you will need oil, your cookware, and an oven. You will also need to preheat your oven to 350' F. First, you will need to wash the cast iron cookware with warm sudsy water (using a mild dishwashing liquid) and by scrubbing it with a stiff brush. This will help prepare the cookware to receive the seasoning.

Next, you will need to rinse and dry the cookware completely. You can use a can of spray oil or melted shortening, such as Crisco, to cover the entire cookware inside and out. Don't forget to cover the handles too.

Now you will place them in the oven, by lowering your oven racks to the lowest setting. Place a sheet of aluminum foil on the bottom rack so that any grease that falls off during the seasoning process won't end up on your oven.

Bake the cookware on the top rack (place the racks on the two lowest racks) upside down for at least an hour. Then turn the oven off and let the cookware remain in the oven until the oven is cool. You can continue to season your cast iron skillet as much as you like.

While some people will be happy with any cookware set, Lodge Cookware helps separate those who make a meal, and those who create a meal.

Pedometer Reviews

Teriyaki Chicken

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This dish is more in the style of Japanese cooking, as the chicken is cooked on a griddle, not in the wok, and separate from the vegetables. I use an electric griddle, and it works great. The dish can be made with chicken breast, but I prefer to use chicken thigh meat.

2 boneless skinless chicken breasts OR 4 boned and skinned chicken thighs
teriyaki sauce
1 teaspoon garlic powder
2 tablespoons sherry
any kind of vegetables for stir frying

Cut up the chicken, in small thin strips. The thinner the better. Put the chicken into the freezer for a half hour or so. It will firm up the meat and make it easier to slice. Put cut up chicken in a bowl, add the sherry, garlic powder and teriyaki sauce. The meat doesn't have to be completely immersed, just well coated with the sauce. Marinate for at least 1/2 hour, up to 4 hours. The longer the meat marinates, the stronger the teriyaki flavor.

As meat marinates, prepare vegetables for stir frying. I like mushrooms, green onions, carrots and celery with teriyaki chicken. Just before you cook the meat, stir fry the vegetables, put the lid on the wok to keep them warm.

Preheat grill at 400 degrees if you're using an electric one. You can also use a cast iron skillet. When cooking vessel is hot, put 1 tablespoon of peanut oil on griddle. Let oil get hot, then use a pair of tongs to CAREFULLY put meat on griddle. There's going to be a good deal of sizzling and some spattering, so please use caution. Spread meat one layer thick over griddle and let sit for 10 seconds. This will caramelize some of the teriyaki sauce. After the initial 10 seconds, keep the meat moving Teriyaki sauce has a lot of sugar in it, so you need to keep the chicken moving or it will burn. You want to have a nice browning of the meat and a little charring is good, but avoid burning. Any marinate left in the bowl can be poured over the chicken while it cooks. Continue to keep chicken moving until done. Cooking time depends on how much chicken and how thin you've sliced it.

To serve, put stir fried vegetables onto a bed of rice or oriental noodles, then put chicken on the top. Pour a little fresh teriyaki sauce over the meat. The taste of the fresh sauce and the cooked sauce is just different enough to give the dish a good variety of flavor.

This can also be done with beef,pork, and seafood. An interesting variation is to slice up green onions and/or green or red peppers lengthwise and add to the marinate. They add more flavor to the meat when grilling.

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Blackened Seasoning and Its Uses

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Blackened seasoning, and "blackening" as a cooking technique became famous sometime around the early to mid-1970s when a Louisiana chef named Paul Prudhomme popularized a dish he called "blackened redfish." Basically, fillets of "redfish" (or similar fish such as red snapper) were coated with a dry rub containing mixed Cajun herbs and spices and then seared in a red-hot cast-iron pan until a blackened crust formed on the outside of the fillets.

Today, various brands of seasoning are sold in grocery stores, but it isn't difficult to prepare your own personal blend at home. Blackened seasoning, whether purchased or homemade, can be used on meat as well as on fish - for example, it makes an excellent seasoning rub for pork or beef ribs, or even for steaks cooked on the grill.

As previously mentioned, Blackened seasoning can be prepared by you at home or purchased from stores. In some regions it is difficult to find this herb and spice mix in grocery markets; therefore, people prefer to make their own blend at home. In addition, if you prepare your own seasoning, you can adjust the spiciness of the blend to suit your personal taste. Blackened seasoning got its name because the main ingredient is paprika or cayenne pepper, and the extra hot skillet combined with the seasoning rub gives food a dark, extra crispy, almost black crust.

If the seasoning has been kept for a very long time and perhaps not stored properly (in a cool, dry place away from sunlight), the color of the seasoning may have turned grayish. Blackened seasoning is not actually black in color, like black pepper for instance. The color of fresh Blackened seasoning is more of a dusty red. As with any herbs, spices or seasonings, if kept too long or improperly stored, both the color and the flavor will fade and the seasoning should be replaced.

People who have tried Blackened seasoning have stated that it is a wonderful way of making your food more palatable (and spicy) regardless of whether you are on a diet or not. People who are limiting their salt intake find that substituting spices or other pungent flavors such as lemon helps compensate for the lack of salt, making the food taste less bland and therefore better. Furthermore, Blackened seasoning is considered to be a healthy combination of spices and herbs, and restaurants all over the United States have started using it to prepare meat, poultry and fish in order to please customers by meeting the current trend that includes tasty, crusty, spicy dishes.

If you are interested in preparing your own Blackened seasoning, try this simple basic recipe. Combine two tablespoons of paprika, four teaspoons of thyme, two teaspoons each of onion powder and garlic powder, one tablespoon of sugar, two teaspoons each of black pepper and salt (salt is optional, particularly if you are trying to limit your salt intake), and one teaspoon of cayenne pepper or more to taste, depending how spicy you want it.

If you prefer hotter, spicier foods, adjust the seasoning mix by adding more cayenne pepper. The primary reason that many people enjoy food prepared with Blackened seasoning is that it produces a dark, crisp, spicy crust of spices on the outside of the food, while the inside retains a juicy, milder contrast. The amount of spicy heat produced by the seasoning rub is, of course, a matter of individual taste.

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Portable Generators Reviews

Cast Iron Cookware - Seven Cast Iron Benefits For Choosy Cooks

These days, cast iron cookware comes in all shapes and sizes, from skillets or frying pans to casseroles, saucepans and a whole variety of dishes and pots for just about any culinary use imaginable.

The old "frontier" image that used to be attached to these cooking workhorses has long since passed and today's modern cast iron pans are a beautiful and useful addition to any kitchen.

It's easy to see why. Although they're ideal for use with all Aga-style ovens or ranges, their properties also lend themselves to a much wider variety of cooking styles and equipment.

Here's my list of the top seven benefits of cast iron cookware:

1) Excellent heat retention. The nature of the iron means that the heat is retained within the material for longer. This makes your pan extremely energy efficient, as once it's hot, only a low to medium setting is required in order to maintain peak performance. You can remove the cookware from the heat and either leave the food cooking in its own retained heat or you could bring the pot to the table where the heat retention of the cookware will keep your food warmer for longer.

2) Ideal heat induction. As well as the heat retention, the cast iron provides ideal heat induction. This ensures that your food is heated evenly and consistently, with no hot spots. You get perfect and predictable results every time.

3) Versatility. You can safely use this cookware with a wide variety of heat sources, such as: gas, electric plates (solid or radiant), induction, under grill, on the hob or in the oven. And, of course, it's especially suited for Aga-style range cookers - most cast iron can withstand temperatures of up to 190 degrees celsius (374 degrees fahrenheit).

Plus, you can easily use a single frying pan or skillet for almost any cooking task - bake a cake, roast or fry a chicken, fry potatoes, sear a fillet, stir-fry vegetables etc.

4) Durability: This durable cookware is built to last for generation after generation. In fact, I inherited several pans from my mother and I intend to leave them to my children! Sensibly maintained, they'll never crack or peel and their properties remain consistent throughout their life. They're just so solid and reliable. Indeed, I'd argue that good quality cast iron cookware actually improves with age.

My advice to anyone buying cast iron cookware today, is to go for an enamelled piece (as most of them are - particularly from the top manufacturers). The process of enamelling the interior surface of a pan generally involves fusing powdered glass to a substrate by firing at extremely high temperatures resulting in a permanent vitreous/porcelain enamel glaze. But enough of the technicalities - what that means for you is your enamelled cookware has these additional benefits:

5) Non-stick surface. With an enamelled piece, there is no need to season (or re-season) the cookware prior to use.

6) They're hygienic. The enamel surface is impervious to odours and flavours, making the cookware ideal for holding marinating foods or for storing raw or cooked food in the fridge or freezer.

7) Easy to maintain. The pans are a cinch to clean, either by hand or in a dishwasher.

Oh, and there's an extra benefit - they look fantastic! Okay, I'm biased. But for me, the sheer aesthetic beauty of modern cast iron cookware, especially from the top specialist French manufacturers, just can't help but bestow a touch of class to any kitchen.

Long Shoe Horn Baby Sling Reviews

Cast Iron Cookware - Cooking Old School

Cast iron cookware is some of the best and most popular out there. It is definitely from an older school of design and use, but that definitely does not make it inferior to more recent models! It has long been a favorite choice of many groups, from long time housewives and mothers to independent chefs to serious campers and hikers.

Many people swear that food tests better out of this type of pan than any substitute. Cooking with cast iron is not held to just one group, either. Some of the dishes that are most commonly pointed to as being best out of cast iron include everything from Cajun seafood to Mexican style fajitas to any type of breakfast food. Even cornbread! Such a variety shows what can be done with this cookware.

Cast iron is popular for many different reasons. Unlike say stainless steel, it is an ideal heat conductor and will almost always heat evenly and consistently. It is relatively cheap in comparison with many other types of cookware, and with proper care can last multiple generations, a claim many other types of cookware cannot make.

It is easy to learn to use cast iron, and since you should preheat your cookware before using, you even get a head start on dinner preparation. One of the most popular methods of checking to know if the pan is ready is to drop a few (not many) drops of water on the pan. If the drops sizzle, then the pan is ready. If it disappears instantly, then you need to cool the pan down a little.

One important note: do not pour large amounts of cold liquid into a hot pan, since this is the one thing that can cause the cast iron to break.

Proper care of cast iron is most often referred to as "seasoning." This type of pan is unusual in that it is not supposed to be scrubbed often. Seasoning, instead, is when you embed oil and grease into the pores of the iron cookware, which prevents rust.

Seasoning is done by warming the pot or skillet, then rubbing a thin layer of shortening or corn oil all over the surface of the pan, inside and out. Afterward, lay the pot or skillet upside down inside a 350-degree oven. Most suggest one hour, while some other manufactures suggest as many as 4-5. The shortening will turn in to a non-sticky, hard coating. Allow the pan to cool overnight.

Cast iron retains heat effectively; so make sure to allow plenty of time to cool so you don't burn your hands. Seasoning should be repeated after each use of the cookware. As one downside: be wary of using acidic foods, which can deteriorate the seasoning, which makes the pan itself more vulnerable to rust and damage.

Wash cast iron in hot water only, and dry. Seasoning is always important, and you don't want to scrub unless absolutely necessary, because scrubbing will take away the layer of shortening that protects the pots from rust. If you have to scrub, then make sure you season the pan afterwards to repair its protective coat. Drying over heat is also important. It can be dried over an oven burner turned on low.

While the maintenance of cast iron may seem daunting, it is actually easy, and the high quality of food, affordability of pans, and ability to pass the cookware from generation to generation makes it a tough choice to beat.

Bassinets and Cradles

Cast Iron Cookware- The Cookware Our Ancestors Used

Cast iron cookware has been around for more than a hundred years and was once the favored type of cookware. In fact, many iron cookware pieces have been passed down from generation to generation - providing not only a necessary cooking utensil, but also a way to pass on memories and family traditions.

When searching for this type of cookware, yard sales, antique auctions and flea markets are always a good place to start. If brand new cookware is desired, many retailers still offer cast iron in many different varieties - from skillets to Dutch ovens to grill pans and more.

Why Use Cast Iron Cookware?

Many professional chefs choose cast iron cookware over other types. The reasons for this include the ability of the iron to retain heat as well as distribute the heat evenly throughout the cooking surface. In addition, the cookware is extremely durable and can endure extremes in heat.

Once seasoned properly, the cookware becomes non-stick and is especially good for cooking such items as eggs, grilled sandwiches and steaks or burgers.

Seasoning

Seasoning is essential with cast iron cookware. When purchasing the cookware new from a retailer, please follow the directions that come with it. Many of the new iron cookware is specially coated with substances in order to keep food from sticking.

With used or handed down cookware, the following instructions should keep the iron seasoned.

1. If the cookware is rusted, scour out the rust with steel wool.

2. Using vegetable oil, bacon fat, lard or other hardened fat, coat the cookware thoroughly and evenly.

3. Put cookware in oven upside down (do not forget to put some tin foil down to catch drippings and keep oven clean) and bake for anywhere from 30 minutes to several hours at a medium-high temperature.

4. Remove from oven and let cool completely.

5. Wipe out remaining fat or oil

6. Repeat seasoning steps as necessary

7. Store without lid on

Using Cookware

For cooking with cast iron cookware, it is recommended that the pan be preheated before adding food. To know when the pan is ready for cooking, add a few drops of water and make sure the water sizzles. Once it sizzles, it is time to add the food.

Cleaning the cookware is easy, but must be done by hand. Do not place the cast iron cookware in a dishwasher. Using dish soap and water scrub out the cookware and dry immediately. If seasoning is starting to wear off, add a very light layer of oil or fat to the pan before storing. Moisture leads to rust, so always store with the lid off.

Immediately after cooking, remove food from the cookware. The cast iron in the cookware is not good for storage of leftovers and may actually seep iron into the food, especially if cooking tomato-based sauces or acidic type foods.

Conclusion

Cast iron is a tremendously good type of product to cook with. Not only have our ancestors used this type of cookware almost exclusively, it has many enduring qualities to provide even heat and durability.

For the small amount of work put into the care and upkeep of the cast iron, it can provide years of service as well as many happy memories for generations to come.

Leather Wing Chair Long Shoe Horn Omron Pedometer Reviews

Are You Looking For the Best Cookware?

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The basis of making an exceptional meal is much determined by the cookware used. You may be questioning how this might be so. Think about prepared food that has burnt or has raw sections while the rest of the dish is cooked. This is a result of uneven heat distribution. Therefore, it is very important that you purchase cookware with these basic features: durable, even heat distributor, and a flavor preserver. But also keep in mind, that you should purchase cookware that meets your individual needs.

When conducting your search for the best cookware, you will discover there are a number of types available. Among those choices are: stainless steel, non-stick, enamel, copper, cast iron, anodized, and aluminum. You should look at each of these types and their features in order to determine which is the right choice for you. While looking at the features, keep in mind the cooking techniques you use when preparing a meal. This will also narrow down which types are best for you.

It is always a good idea to purchase more than one set of cookware in order to get a range of cooking equipment sizes and shapes. You might hear of a new recipe you want to try but don't have the right pot or pan and thus you decide to improvise which can become difficult. For example, if you were wanting to prepare a roast which required a deep pot but you only had a shallow pan, you might find it hard to improvise in this situation. Why not avoid the hassle and purchase a variety of cookware to suit all your cooking needs. This can even lead to more pleasurable cooking which in turn can result in better quality cooking results.

Don't go cheap when buying cookware. It is better to go for quality and have it last a lifetime than to go cheap and have to replace it every few years. This can save you money in the long run. There are certain standard cooking devices every kitchen should have, these include: a medium roasting pan, 2 to 3 different size pots with lids, and a 10 or 12 inch skillet with lid. Not only should you have the necessary cookware, you should also have the basics in bakeware. These basics involve an 8 inch square baking pan, 9 inch round pan, 13 x 9 inch cake pan, two cookie sheets, mini or regular muffin pan, and loaf pan. There are a number of great manufacturers who carry these products in a variety of types of material, some of which are: Lodge, KitchenAid, Farberware, Cuisinart, and Calphalon.

Don't forget to read the cookware's and the bakeware's included care guide after you have bought your new sets. These guides will give you the "Dos" and "Don'ts" of the bakeware and cookware. If you do not heed their suggestions, you may find that you will damage your cooking and baking equipment.

Coffee Mug Warmer