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Posts Tagged ‘Recipe’

What To Do After You’ve Discovered Your Recipe Book is Lying to You

Let’s say that you are depending on a teacher or a mentor…someone you trust. What would happen if you found out that they’re not telling the truth, or at least, they aren’t telling you the whole truth? If you’re depending on a book to teach you a new kitchen culinary skill, you need to know now that the book isn’t telling you everything you need to know about cooking meals at home. In fact, it might shake your faith and think, well, I can’t even cook water now!

I want to help to restore your faith in recipes. I know I often bash recipes, but recipes are useful for trying to duplicate meals that you like, for duplicating restaurant meals, and for getting new ideas on what to cook. However, the reason I have issues with recipes especially for a home cook that doesn’t understand basic cooking method is that there are things that recipes do tell you and there are things that recipes don’t tell you.

Unfortunately, if you really take a look at the components of a recipe, you can begin to see that they are really a bunch of steps without explaining any nuances. For example, a recipe may say to cook shrimp until pink. But if they are large shrimp, the shrimp are going to turn pink before the inside of the shrimp is completely cooked. The recipe may say nothing about this. The recipe may tell you to add onion and parsley at the same time and cook until the onion is tender. NO! If you do that, the parsley will be obliterated by the time the onion is ready.

Most cookbooks assume a basic knowledge of cooking methods that you just may not know. This is what I want to help you to understand.

Here’s another example, in one of my cookbooks it says to cook the chicken for 45 minutes or until done. Until done? How are you supposed to know if it’s done? The recipe doesn’t tell you. What does medium heat mean? Again, the recipe doesn’t actually explain this.

A lot of times, the cookbooks that are made by a company that contain a lot of name brand products are often the worst offenders of not explaining all that you need to know. That doesn’t mean that all cookbooks are like this. I have several books that are very clear and concise about explaining how and why you do something. Here are a few examples from my collection:

* The Sauce Bible
* On Cooking
* The Flavor Bible
* Professional Baking

All of those are very specific and explain what I need to know to cook food by method and by combining flavors, etc. I also like to get cookbooks that are specific to a region to help me to understand how to create flavors from that region. Here are just a few examples:

* Celebrate San Antonio
* Tropical Cooking
* The New Orleans Cookbook

So, if you can’t completely trust your cookbook, what do you do?

* You have to be smarter than your cookbook.
* You have to know when it’s lying to you.
* You have to know when it’s pretending that it knows and it really doesn’t
* You have to know when it’s left something out

Next time, I’ll show you ways to be smarter than your recipe book, improve kitchen culinary knowledge, and restore your faith that you can cook water! I’ll also explain to you how to use a recipe’s shortcomings to your advantage.

Chef Todd Mohr PhotoAbout Author
Learn his 1 Secret for Free and discover how online cooking classes can really teach you to cook!

Don’t Buy Another Recipe Book Until You See This Video!

In the daily challenge of cooking meals for your family, home cooking recipes can be a help or a hindrance. How recipes work for you depends on what you expect them to tell you. Remember, recipes are good at telling you some things, but don’t help you with an overall kitchen culinary journey. If this is what you’re expecting, if you’re expecting guidance that will help you to become a master chef in your home, you will be disappointed.

Here is a review of some of the things that recipes don’t tell you about cooking meals at home:

* Variations in ingredients or potential substitutions
* Variations in measurements or how to handle mistakes in measuring
* Variations in different oven and stoves and their varying temperatures
* Variations in time or how to tell EXACTLY when the meal is cooked
* Why you are taking the steps that you are being asked to take so you can make educated decisions

In fact, recipes are best used as a guide for cooking meals just as a musician uses sheet music as a guide for playing music. But if you think about the musician that reads sheet music, they already know how to play an instrument and they can bring the sheet music to life. In the same way, in order to bring a recipe to life, in many respects, you already need know how to cook or at least understand several different cooking methods.

Have you ever heard a cover version of a favorite song? This happened to me recently. I happen to be a fan of Counting Crows and their song, Mr. Jones. Someone else had reinterpreted the song and was singing it as though it were a poem. I was upset! It just didn’t sound the same, but obviously, the musician had put his own spin on it and it may sound great to him and his fans.

So, if you understand how to cook and how to use recipes as an inspiration for your interpretation, you can overcome the things that the recipes don’t tell you about cooking meals at home. You’ll have power, strength and confidence to make the recipe come to life in your personal kitchen culinary vision.

Here are some ways to use recipes to your advantage:
Ingredients – Become familiar with families of ingredients so you can make substitutions. Here are a few examples:

* spinach for escarole
* carrots for daikon
* ostrich for steak

Measurements – forget measurements, cook by how the food looks to you and how it tastes. In your desire to complete the dish as the recipe defines it, you are being distracted from the art of cooking, from enjoying and developing your kitchen culinary skills. Remember, the cookbook doesn’t know your kitchen, you do. The recipes doesn’t know how you like your meals to taste, but you do. So take back control and stop measuring.

Variations in oven temps and times – forget about temperatures and times. Even if you’ve already cooked the recipe at your mom’s house or your best friends house, you can’t rely on the stated temperatures and times. Your oven may be 25 degrees warmer. Instead, use your eyes. Look for visual cues (quantify your cooking): the coagulation of proteins, the caramelization of starches, the evaporation of moisture, the reduction of sauces, etc.

Why you are taking the steps you do – how do you overcome this? Learn basic cooking methods like sauté, steaming, poaching, roasting and grilling. By understanding the nuances of these basic methods, you will be able to look at recipes as a particular method or combination of methods. In this way, just as the piano player hears the melody and attaches their own interpretation, you will begin cooking at home from recipes that will have everyone (including yourself) believing that you are a kitchen culinary master!

Chef Todd Mohr PhotoAbout Author
Learn his 1 Secret for Free and discover how online cooking classes can really teach you to cook!

What To Do After You’ve Discovered Your Recipe Book is Lying to You

Let’s say that you are depending on a teacher or a mentor…someone you trust. What would happen if you found out that they’re not telling the truth, or at least, they aren’t telling you the whole truth? If you’re depending on a book to teach you a new kitchen culinary skill, you need to know now that the book isn’t telling you everything you need to know about cooking meals at home. In fact, it might shake your faith and think, well, I can’t even cook water now!

I want to help to restore your faith in recipes. I know I often bash recipes, but recipes are useful for trying to duplicate meals that you like, for duplicating restaurant meals, and for getting new ideas on what to cook. However, the reason I have issues with recipes especially for a home cook that doesn’t understand basic cooking method is that there are things that recipes do tell you and there are things that recipes don’t tell you.

Unfortunately, if you really take a look at the components of a recipe, you can begin to see that they are really a bunch of steps without explaining any nuances. For example, a recipe may say to cook shrimp until pink. But if they are large shrimp, the shrimp are going to turn pink before the inside of the shrimp is completely cooked. The recipe may say nothing about this. The recipe may tell you to add onion and parsley at the same time and cook until the onion is tender. NO! If you do that, the parsley will be obliterated by the time the onion is ready.

Most cookbooks assume a basic knowledge of cooking methods that you just may not know. This is what I want to help you to understand.

Here’s another example, in one of my cookbooks it says to cook the chicken for 45 minutes or until done. Until done? How are you supposed to know if it’s done? The recipe doesn’t tell you. What does medium heat mean? Again, the recipe doesn’t actually explain this.

A lot of times, the cookbooks that are made by a company that contain a lot of name brand products are often the worst offenders of not explaining all that you need to know. That doesn’t mean that all cookbooks are like this. I have several books that are very clear and concise about explaining how and why you do something. Here are a few examples from my collection:

* The Sauce Bible
* On Cooking
* The Flavor Bible
* Professional Baking

All of those are very specific and explain what I need to know to cook food by method and by combining flavors, etc. I also like to get cookbooks that are specific to a region to help me to understand how to create flavors from that region. Here are just a few examples:

* Celebrate San Antonio
* Tropical Cooking
* The New Orleans Cookbook

So, if you can’t completely trust your cookbook, what do you do?

* You have to be smarter than your cookbook.
* You have to know when it’s lying to you.
* You have to know when it’s pretending that it knows and it really doesn’t
* You have to know when it’s left something out

Next time, I’ll show you ways to be smarter than your recipe book, improve kitchen culinary knowledge, and restore your faith that you can cook water! I’ll also explain to you how to use a recipe’s shortcomings to your advantage.

Chef Todd Mohr PhotoAbout Author
Learn his 1 Secret for Free and discover how online cooking classes can really teach you to cook!

Don’t Buy Another Recipe Book Until You See This Video!

In the daily challenge of cooking meals for your family, home cooking recipes can be a help or a hindrance. How recipes work for you depends on what you expect them to tell you. Remember, recipes are good at telling you some things, but don’t help you with an overall kitchen culinary journey. If this is what you’re expecting, if you’re expecting guidance that will help you to become a master chef in your home, you will be disappointed.

Here is a review of some of the things that recipes don’t tell you about cooking meals at home:

* Variations in ingredients or potential substitutions
* Variations in measurements or how to handle mistakes in measuring
* Variations in different oven and stoves and their varying temperatures
* Variations in time or how to tell EXACTLY when the meal is cooked
* Why you are taking the steps that you are being asked to take so you can make educated decisions

In fact, recipes are best used as a guide for cooking meals just as a musician uses sheet music as a guide for playing music. But if you think about the musician that reads sheet music, they already know how to play an instrument and they can bring the sheet music to life. In the same way, in order to bring a recipe to life, in many respects, you already need know how to cook or at least understand several different cooking methods.

Have you ever heard a cover version of a favorite song? This happened to me recently. I happen to be a fan of Counting Crows and their song, Mr. Jones. Someone else had reinterpreted the song and was singing it as though it were a poem. I was upset! It just didn’t sound the same, but obviously, the musician had put his own spin on it and it may sound great to him and his fans.

So, if you understand how to cook and how to use recipes as an inspiration for your interpretation, you can overcome the things that the recipes don’t tell you about cooking meals at home. You’ll have power, strength and confidence to make the recipe come to life in your personal kitchen culinary vision.

Here are some ways to use recipes to your advantage:
Ingredients – Become familiar with families of ingredients so you can make substitutions. Here are a few examples:

* spinach for escarole
* carrots for daikon
* ostrich for steak

Measurements – forget measurements, cook by how the food looks to you and how it tastes. In your desire to complete the dish as the recipe defines it, you are being distracted from the art of cooking, from enjoying and developing your kitchen culinary skills. Remember, the cookbook doesn’t know your kitchen, you do. The recipes doesn’t know how you like your meals to taste, but you do. So take back control and stop measuring.

Variations in oven temps and times – forget about temperatures and times. Even if you’ve already cooked the recipe at your mom’s house or your best friends house, you can’t rely on the stated temperatures and times. Your oven may be 25 degrees warmer. Instead, use your eyes. Look for visual cues (quantify your cooking): the coagulation of proteins, the caramelization of starches, the evaporation of moisture, the reduction of sauces, etc.

Why you are taking the steps you do – how do you overcome this? Learn basic cooking methods like sauté, steaming, poaching, roasting and grilling. By understanding the nuances of these basic methods, you will be able to look at recipes as a particular method or combination of methods. In this way, just as the piano player hears the melody and attaches their own interpretation, you will begin cooking at home from recipes that will have everyone (including yourself) believing that you are a kitchen culinary master!

Chef Todd Mohr PhotoAbout Author
Learn his 1 Secret for Free and discover how online cooking classes can really teach you to cook!

Fajita Recipe And What You Should Know About it

The finger-licking fajita recipe was actually the discovery of Mexican workers in Texas, USA. However, it is recognized as a Tex-Mex cuisine.

Nevertheless, the name ‘Fajita’ originated many years ago, which vastly includes skirt steak but in the present days a variety of fajitas recipes are available with pork, chicken, shrimp, beef etc.

The traditional fajita meal is usually a combination of meat, vegetables and different ingredients that are mostly cooked on open fire or grilled by wrapping all the ingredients in the flour-based tortilla. The meat is usually cut into strips and among vegetables jalapenos and bell peppers are a must in the wrapping.

History of fajitas

Several studies and researches suggest that the butchers residing in the Texas- Mexico border were using the word ‘fajita’ to indicate the muscle that covers the cow’s belly. And there is no record as to when the name fajita came into the being, although it was seen in print around 1971.

However, the authentic fajita is made with skirt steak and later it was followed by chicken, pork etc. In 1969 Sonny Falcon is supposed to have started the fajita taco stand in Kylie, Texas and eventually sold the fajitas in fairs, festivals etc. A journalist from Austin called Sonny Falcon as ‘The Fajita King’, which made it easy for Falcon to sell his meal with a name that became so popular.

Fajita and it is so easy to cook!

Any fajita recipe is the most the easiest of all to cook; the process and the ingredients that go into the making of fajitas is pretty simple and the cooking time for any fajita is very less, which is why it is gaining more popularity with the working women folks and the taste of it makes it very special dish though.

You can use your creativity to make fajitas, include meat or vegetables and ingredients that will satiate your taste buds. Fajita recipe can be as diverse as you can make them and most importantly you can chew on them when they are hot or cold, either ways fajitas taste yummy; a cheese topping fajita can be an ideal meal. When you have ordered for a fajita recipe in any of the restaurants expect a sizzling sound when it is brought to your table with condiments such as lettuce, sour cream, salsa, tomato etc.

Fajita-a healthy meal

Fajitas are generally spicy and hot, which makes them ideal to increase the body metabolism, effective for sinus and blocked nose. The peppers used in most of the fajita recipe are good to reduce cholesterol and improves blood circulation. Condiments used in the making of fajitas, such as garlic, guacamole, avocado and onions are all very good for health. Generally fajitas are light and serve as a nutritious meal for all.

About Author
Are you game for some finger-licking fajita recipe? Looking for those tips in making delicious fajita recipe and want to impress your guests with some tasty fajitas? Check our authentic Fajita recipe site http://www.fajitarecipe101.com/

What To Do After You’ve Discovered Your Recipe Book is Lying to You

Let’s say that you are depending on a teacher or a mentor…someone you trust. What would happen if you found out that they’re not telling the truth, or at least, they aren’t telling you the whole truth? If you’re depending on a book to teach you a new kitchen culinary skill, you need to know now that the book isn’t telling you everything you need to know about cooking meals at home. In fact, it might shake your faith and think, well, I can’t even cook water now!

I want to help to restore your faith in recipes. I know I often bash recipes, but recipes are useful for trying to duplicate meals that you like, for duplicating restaurant meals, and for getting new ideas on what to cook. However, the reason I have issues with recipes especially for a home cook that doesn’t understand basic cooking method is that there are things that recipes do tell you and there are things that recipes don’t tell you.

Unfortunately, if you really take a look at the components of a recipe, you can begin to see that they are really a bunch of steps without explaining any nuances. For example, a recipe may say to cook shrimp until pink. But if they are large shrimp, the shrimp are going to turn pink before the inside of the shrimp is completely cooked. The recipe may say nothing about this. The recipe may tell you to add onion and parsley at the same time and cook until the onion is tender. NO! If you do that, the parsley will be obliterated by the time the onion is ready.

Most cookbooks assume a basic knowledge of cooking methods that you just may not know. This is what I want to help you to understand.

Here’s another example, in one of my cookbooks it says to cook the chicken for 45 minutes or until done. Until done? How are you supposed to know if it’s done? The recipe doesn’t tell you. What does medium heat mean? Again, the recipe doesn’t actually explain this.

A lot of times, the cookbooks that are made by a company that contain a lot of name brand products are often the worst offenders of not explaining all that you need to know. That doesn’t mean that all cookbooks are like this. I have several books that are very clear and concise about explaining how and why you do something. Here are a few examples from my collection:

* The Sauce Bible
* On Cooking
* The Flavor Bible
* Professional Baking

All of those are very specific and explain what I need to know to cook food by method and by combining flavors, etc. I also like to get cookbooks that are specific to a region to help me to understand how to create flavors from that region. Here are just a few examples:

* Celebrate San Antonio
* Tropical Cooking
* The New Orleans Cookbook

So, if you can’t completely trust your cookbook, what do you do?

* You have to be smarter than your cookbook.
* You have to know when it’s lying to you.
* You have to know when it’s pretending that it knows and it really doesn’t
* You have to know when it’s left something out

Next time, I’ll show you ways to be smarter than your recipe book, improve kitchen culinary knowledge, and restore your faith that you can cook water! I’ll also explain to you how to use a recipe’s shortcomings to your advantage.

Chef Todd Mohr PhotoAbout Author
Learn his 1 Secret for Free and discover how online cooking classes can really teach you to cook!

Holistic Cat Food Recipe As Best Cat Food

Veterinarians across the world have declared that obesity is one of the most common issues seen in our pets. The Association of Pet Obesity Prevention estimates that 53% of cats are overweight with 19% being truly obese (Thorndyke). In England, estimates are that at least 50% of all pets are obese (Why diabetes among cats…). These tubby kitties are simply eating too much cat food!

While it can sometimes be harder to tell that a cat is becoming a senior citizen, and at other times it appears to happen overnight, these seniors do have requirements that are different to an adult cat. In order to keep a senior cat healthy, it is important to know what the best dry cat food with good cat nutrition to feed it.

healthy homemade cat food – It’s always important to provide a moist diet for all cat’s health, but it is particularly important for the senior cat. Creating an age appropriate healthy homemade cat food is sometimes the best natural cat food for these cats, as you can gauge the moisture level of the cat food, as well as the type of ingredients. Diets lower in carbohydrates always have a higher moisture content.

The majority of cats live their lives on a dry commercial kibble. The problem with this is that dry cat food is basically grain cereal for kitties. It has a very high carbohydrate level of around 30% or so; whereas, cats need very little carbohydrates in their diet.

Best dry cat food and even raw meals may prove too challenging for a senior cat. The best natural cat food is one that recognizes this likely issue. A healthy homemade cat food meal that can be minced or puréed can provide the cat with a pleasing texture that is easy to eat. The best natural cat food for a senior cat is one that is both tasty and smells aromatic. This often means a warmed meal, as warm food gives off more odors. A healthy homemade cat food that relies heavily on fresh ingredients is also likely to have a more pleasing aroma and including strong meat scents is one way to entice the older cat to eat its meals.

Unfortunately, obesity robs a cat of valuable life. It puts a strain on the heart and lungs, makes mobility more difficult, stresses the joints, and tires the cat out. Additionally, there are increased health risks like diabetes that is more prevalent in older, fatter cats. The natural cat food recipes manage a cat’s weight by providing the necessary nutrients and energy needs without overdoing it.

Homemade best dry cat food cannot be made in large batches. Best dry cat food is made in small amounts and stored in airtight containers to preserve freshness. But, the best part about it is that you can continually rotate the kibble you choose to make, thus providing your cat with a variety of ingredients and protein sources. To make other varieties of best dry cat food, you simply vary the grains used, the proteins, and even add in small amount of vegetables.

As for the best cat food to help him maintain an ideal weight, try natural meals high in protein, high in moisture, and low in carbohydrates. One of the easiest ways to feed the best cat food is to create a homemade diet yourself. It is easy to make your own healthy homemade cat food, and best of all, you can control the overall nutrition and quality of the cat food.

natural cat food recipes – A natural cat food recipes that focuses primarily on protein keeps a cat in better physical shape by allowing the cat to eat more naturally. Protein, instead of excess carbohydrates, is used for energy. This means that there aren’t any carbohydrates to turn into sugar and be stored as fat. Homemade meals made with natural cat food recipes are often the most appropriate choice for the best cat food for a senior cat.

cat cookie recipes – Baking cookies for cat food is a fun and easy way to spoil your cat using healthy and tasty ingredients full of cat nutrition. Most cats enjoy an occasional extra morsel and with a few basic cat cookie recipes, turning out your next batch is just around the corner!

Feeding your cat a delicious, homemade cat food is a way to show your cat you love him. Be forewarned! Most kitties don’t want to go back to store-bought treats when they’ve had a taste of these. And why buy treats when you have easy cat cookie recipes like these? Lets’ learn more cat cookie recipes to entice your kitty.

Cat Cookies Recipes from Momma’s Gourmet Cat Meals by Frank-Temple -Brown

1 cup whole wheat flour

1 teaspoon catnip

1/3 cup milk

1/3 cup powdered milk

2 tablespoons butter or vegetable oil

¼ soy flour

1 egg

2 tablespoons wheat germ

1 tablespoon unsulfured molasses

holistic cat food recipe – holistic cat food considers the cat as a whole system. The ingredients are whole and natural, nothing artificial or chemical is added, and they are geared towards the benefit of the cat nutrition. Homemade cooking of cat food is the perfect place for holistic cat food recipe. All one needs to start is a great holistic cat food recipe.

A good holistic cat food recipe is balanced and full of cat nutrition but also steers clear of unnecessary additives, colorants, preservatives, etc. These are not naturally occurring or provide any health benefit for a cat. Any fine quality, whole foods, homemade cat food can be holistic in nature. These are just a few of the possibilities for a holistic cat food recipe. For more information and ideas for holistic cat food recipe, cat nutrition, healthy homemade cat food, cat cookie recipes, cat food, natural cat food, best dry cat food, natural cat food recipie.

About Author
This is Simon katiz a story writer about cat food, best cat food, Natural cat food, Best dry cat food, Cat cookie recipes. For more tips and information about holistic cat food recipe, please check: cat food, best cat food, natural cat food

Leftover Turkey Recipe- Dairy Free Diet

Well Thanksgiving is over and there is another holiday coming up. There is one dilemma. What do you do with the leftover turkey. In the winter months turkey chili is always a favorite recipe. Try the Turkey Chili. The dilemma is over.

Colorful Turkey Chili

Dairy Free Leftover Turkey Recipe

Serves 8 Ingredients

1 tablespoon expeller pressed canola oil
1 pound lean ground all-natural turkey breast or thigh
1 medium red onion, chopped
1 medium green pepper, chopped
1 (28-ounce)can diced tomatoes
1 cup (8 ounces) jarred mushroom tomato sauce or mushroom marinara sauce
2 teaspoons chili powder, or to taste
1 to 2 teaspoons sea salt, or to taste
1/8 teaspoon cayenne red pepper, or to taste
1/8 teaspoon paprika
Hot sauce, to taste (optional)
1 (15-ounce)can white kidney beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed

Method

In a large saucepan, heat canola oil over medium-high heat. Add ground turkey, onion and pepper, stirring often until meat is browned and onion is tender, 7 to 10 minutes.

Stir in whole can of diced tomatoes. Add mushroom tomato or marinara sauce, chili powder, salt, cayenne, paprika and hot sauce. Bring to a simmer. Cover and cook for 30 minutes to 1 hour, stirring occasionally. Stir in the beans and cook another five minutes to heat thoroughly.

Nutrition

Per serving (15 oz/422g-wt.): 370 calories (90 from fat), 12g total fat, 2g saturated fat, 26g protein, 46g total carbohydrate (8g dietary fiber, 7g sugar), 60mg cholesterol, 820mg sodium. Provided by Whole Foods

Cranberry Relish

Ingredients

Makes 2 cups

2 cups fresh or defrosted frozen cranberries

1/4 cup diced red onion

1 large jalapeno pepper, seeded and finely chopped

2 tablespoons fresh lime juice

2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved

2 teaspoons freshly grated ginger

1/2 cup sugar

2 stalks celery, peeled to remove strings, cut in 1/4-inch dice

1/4 cup fresh mint leaves, coarsely chopped

1/4 cup pecans, toasted, broken in pieces

Directions

Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

From Martha Stewart Living, November 1995

You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.

HONEST INGREDIENTS: The Paleo Gluten Free Cookbooks combines 310 recipes. All are Gluten-Free, Dairy-Free and Preservative-free recipes. A healthy low fat diet consisting of lean meat, fish, poultry, raw fruits and vegetables and nuts.

About Author
Order: Paleo Gluten Free Recipe Cookbook http://www.favoriterecipes.biz/lactose-free.html For a selection for Favorite Secret Recipes Order: Favorite Recipe Secrets http://www.favoriterecipes.biz

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