The Secrets To Successful Cooking

The kitchen is the process of using heat to prepare foodfor consumption. Many common cooking methodsinvolve the use of oil. Frying is cooking in hot oil,fry cooking in a small amount of oil, fry itone China technique fry quickly in small amountsoil in a pan, fry is completely immersingfood in large amounts of fat, etc ..

As people have become more health conscious,food preparation in the oil has become less desirable. Withthe advent of nonstick cookware, skipping can be donethe bottom is heated using fruit juice and vegetable brothinstead of oil. Stewing refers to cooking slowly on asmall amount of liquid in a closed container. Slowcook tough cuts of meat postmortem and allowsflavors that blend.

Another method of slow cooking is simmering, where meatfirst browned, then cooked slowly in a small amountliquid in a covered pot. Poaching is cooking food inliquid below the boiling point, while steamingfood that has been placed over boiling water.Roasting means baking in hot dry air, usually in aoven. Baking refers to cooking in an oven and differsasemos mainly in reference to the type of foodcooked-for example, a cake is baked, roasted but onechicken. Another form called broiling means to cookDirect exposure to heat, while grilling concernsMarinated food cooking grill.

Dining with others is one of the most common andfrequent social activities. It can involve a family dinner,a meal with friends or join a ceremony orcelebration, like a wedding or a vacation. More andmore people attend cooking schools, see how to do ittelevision programs and read specialty magazinesand cookbooks. In fact, they sold more cookbooks as a groupany other book except for religious works.

The kitchen is the act of preparing food for consumption. TheIt covers a wide range of methods, tools andcombinations of ingredients to improve taste andfeed digestibility. Generally requires the selection,measurement and combination of ingredients in aordered procedure in an effort to achieve the desiredresult. Success constraints include variabilityingredients, ambient conditions, tools and the ability tothe person cooking.

The diversity of cooking worldwide is a reflection of thenutritional, aesthetic, agricultural, economic, myriadcultural and religious considerations that impact upon it.Kitchen often, but not always, involvesapplying heat so as to chemically transform a food,thus changing its flavor, texture, appearance, ornourishing properties. There is archaeological evidencecooked foods (animal and plant) inhuman settlements dating from the earliest known useFire.

During cooking if heating is used, this can disinfect andsoften the food depending on temperature, cookingtime and the technique used. 4 to 60 ° C (41 to 140 ° F) is the"Danger zone" that many food spoilage bacteriathrive, and should be avoided for safe handlingmeat, poultry and dairy products. AC &Freezing does not kill bacteria, but slow growth.

American fast food restaurants

As a staple of our need to eat has developed from a basic form of power just our bodies with the fuel it requires life, a complicated art of presentation and combined with our intrinsic flavor we need to experiment with all see us play, smell and taste of course.

The increasing divergence of foods now available to us in our local stores and taverns only help to confuse and tempt us into new culinary pleasures and experiences.

From Delis award-winning restaurants, we can always find a place that prepares and sells food we want at a reasonable price, although cooking or preparing food for us can be a cheaper and healthier option never seems to taste the same as our local restaurant. Most people who have cooked their own versions and local varieties, Chinese, Indian or other international cuisine believes not have the same taste or texture and often opt for a more authentic local restaurant or bring food.

Cooking at home has become less of a choice and more of a chore. With the large amount of ready meals available, the option of spending time in the kitchen becomes less and less attractive. People are spending more of their time and money in the world of fast food and restaurants. While some believe this is a bad thing has promoted a new market in available meals they are just a phone call. Its use can be a good alternative to cooking our own, while health departments and veterinary hygiene these establishments and our choices are varied, good quality and healthy.

With the advent of fast food and quick cooking and cooked ready meals available with the choice of increasing global cuisine, the enjoyment of these foods have opened new options for consumers in the food market.

In today's busy world where time has become increasingly important, the less time working and preparing to eat allows us more time for our pursuit of our leisure activities.

People who do not have the ability, time or inclination to cook at home now only have to pick the phone book or click on the Internet to find your local fast food restaurant or be more than happy to deliver freshly prepared hot foods ready to eat right to your door with minimal fuss.

Although fast food vendors compete fiercely, using their offers and cheaper and healthier to induce alternatives to its facilities, the main stay of traditional restaurants still occupy an important part in our lives.

Although these places are counted greatly to the fast food industry, we enjoyed sitting in the cozy yet comfortable and pleasant surroundings of a restaurant and dining on good quality food at a leisurely pace, leaving behind the hustle and bustle of everyday life and rush of fast food.

Traditional restaurants offering us this nice alternative to eating at home, sorting out our local fast food dispenser or visiting their busy little cafe style restaurants or drive through. These still not forget those special occasions or romantic encounter, command the need for such fine restaurant with a relaxed way where we know the wine of the food and service is always excellent and the wonderful and delightful experience.

Veganism: Not as intimidating as you thought

For some people, the "Kitchen vegan" phrase sounds like an oxymoron. For others, it sounds like the road of a hardcore food nutritionist. "Scary" was the word used by my roommate when I announced I was going to try to become vegetarian. What many people do not know is that it is quite possible, indeed even probable, for a creative chef make such exciting and full of variety vegan food as any other cuisine.

What is veganism, first of all? Strictly, veganism is a diet that contains no animal by-products. Not only vegans do not eat meat, like vegetarians, but also not consume any food created by animals. No milk, no eggs, no dairy. No pulp derived from eggs. No gelatin. When you stop to think, it is surprising the typical American diet is animal.

All this, I admit, can sound pretty scary to the typical meat and milk lover and certainly the typical American is surrounded by fast food burgers and sandwiches from an early age. But veganism is not as intimidating as it sounds. In fact, when the right decisions in the recipe and menu are taken, it can be extremely tasty and satisfying.

Think of it this way: vegan cuisine can not rely on heavy, flavorful ingredients such as meat and dairy products for their flavor and substance. What do you do instead? They replace the ingredients in a way that makes you miss them-even with fresh vegetables, heady spices, wonderful texture combinations and delicate wheat-based starches.

Only one of the most vegan food on the market and tends to scare the public, is tofu. Tofu is basically a soybean curd-like consistency with a sponge and a mild flavor that soaks up any flavors are around him. Am I tempted yet?

Wait. let's try it. Imagine an Italian dish refill cartridges, loaded with tomato sauce and basil, garlic and oregano. Now imagine that instead of cheese, the shells are filled with a mixture of soft tofu, mixed with fresh spinach. Tofu absorbs the Italian spices and has a delicate, creamy flavor all its own. Does the absence was noted Cheese? Insurance. You have lost? Not likely.

There are many unique vegan recipes for cuisine that are truly amazing in their variety and flavor. Curry is one of the darlings of vegan cuisine and is available in all shapes and flavors. Other wonderful vegan dishes include various types of stir-fry, swimming in soy sauces and fresh vegetables; salads overflowing with fresh beans and sweet oil dressings and many exciting and spicy snacks. Many people, for example, love the wonderful zing of hummus and garlic do not realize is clearly a vegan meal.

Try vegan cuisine. Once you stop relying on meat and milk for taste and fullness, you might just discover a new world, where spices and bean curd can be delicious abound.

vegetarian cooking

Rabbit food. That's what my dad calls vegetarian cooking and cuisine. ¿Salads and vegetables - can not be anything more than that, is there? Ah, but there. Vegetarian food is at least as varied as cooking 'regular' - and in some cases, much more imaginative.

Almost thirty years ago, Diet for a Small Planet and follow recipes, recipes for a Small Planet hit the bookstore shelves with a resounding blow that still resonates. While many of the theories of protein complementarily Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meat - and truly vegetarian - recipes endure. Moosewood book and the enchanted forest of broccoli followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.

Vegetarian cooking is more than just 'meat'. It is an art that combines flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who have avoided meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition - it is a meditation, a gateway to higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of each dish, and food prepared according to Ayurveda is a feast for the eyes, nose, mouth and the mind.

The best vegetarian food is no 'meat' versions of dish that usually has meat in it. Lasagna 'Meat' suggests that something is missing in the recipe. Who has dined on spinach lasagna knows that there is nothing lost - the mixture of cream cheese and spinach and spices is perfect in itself. Polenta with spicy black bean sauce has no need of meat to make it more complete - well it melts on the tongue and at the same time sticks to the ribs.

Even within the general framework of 'vegetarian cuisine' there are variations. Outside Western culture, most meals have little or no meat at all - so it is not surprising to find vegetarian cuisine in India and China, neither in Russian cooking and African regional cuisine. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon sauces fermented black beans served with bread and pasta and rice and couscous - Middle East and Africa kitchen offers all these and more.

If one approaches vegetarian cuisine as a substitute for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, spices and combinations that can be as light and fluffy as a meringue or dense and smooth as the best seven grain bread. If you've never tried a real vegetarian meal - as opposed to a 'meat' or 'meat substitute' - the best place to start is in the eastern Indian restaurant or nearest center. You will be amazed at the flavors and textures - and do not even realize that there is no meat.

The greatness of Gumbo

Perhaps nothing is better known as a staple of Cajun cuisine than gumbo, a spicy, hearty stew or soup whose name literally means "okra". He called one of the greatest contributions of Louisiana Cajun cuisine with kitchenette, he came to the state with the first French settlers, who loved bouillabaisse, a highly seasoned French stew. Unable to find their usual ingredients to make fish soup, substituting local ingredients such as shrimp, fish and okra. After a century mixing with Spanish, African and native cuisine in the region, the step was no longer recognizable as its French precursor and was instead something completely new - gumbo.

It is still very common in Louisiana gumbo is also found along the Gulf of Mexico and is often eaten in the coldest months when cooking long needed to make the usually large batches of the dish will not heat the room to uncomfortable levels.

Gumbo consists of two main components - rice and broth. The two are mixed only to serve, and while new rice must be prepared daily, broth can be frozen and stored for future consumption.

Rice soup is usually white or rice steamed or boiled with salt and a little white vinegar to taste. There is some controversy over the proper ratio of rice soup - "wet rice" for those who like a lot of rice with 

broth and, at the opposite end, only a little rice. In some areas, it is also common to add potato salad to soup, with or without rice.

The broth comes in several varieties. One of the most common is seafood, containing crab, oysters and shrimp. Equally common is chicken stew with Cajun sausage called audouille. There are also ducks and oyster soup and a variety of okra with other birds such as quail or turkey. Rabbit can be used for soup, as the Cajun smoked pork known as tasso. Z'herbes soup (of the French soup aux herbes), vegetable soup thickened with roux suffocated, and was also a commonly eaten during Lent, when meat was traditionally forbidden by the church.

Gumbo was originally made with okra, and some, especially in southeast Louisiana could argue that anything made without okra can not rightly be called gumbo. Gombos okra generally have lighter, like chicken or shrimp, okra meat is cut into pieces and simmered in the pot along with the meat and the three spices that form the "Holy Trinity" of Cajun cooking - celery, onion and pepper. Other spices, and rarely processed meats such as sausage, are added to the mix. Contrary to popular belief, it is disapproved by a chef making too hot or spicy Cajun cooking - these are left to the diners if they want to add more spices later.

Gumbo can also be made with a roux base, which has a much stronger taste and takes any kind of meat. Roux by itself is often very dark, but can be combined with okra to make a lighter action. Philae, a powder of dried and ground sassafras, can also be used as a base for soup, but is never, under any circumstances, combined with okra. Originally, it was used as a substitute when okra was not in season. In modern times, it is commonly added as a powder to a roux based gumbo.

Regardless of its base and its history, gumbo remains a tasty staple of Cajun cuisine.

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Pasta recipes - the best Italian cuisine.

These pasta recipes are excellent for dinners or parties.

In this article, I will share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are easy and can be prepared in less than 30 minutes.

So, here we go ... 

Lemon Tuna Pasta 
4 teaspoons butter 
18 black olives, pitted & sliced 
1 teaspoon oil; olive 
2 can tuna; Gordi, drained 
4 large garlic cloves, minced 
Paste; Penne, cooked and drained 
1/8 cup lemon juice 
4 teaspoons butter (add at end) 
3 teaspoons drained caper

Melt the butter with the oil in a skillet. Add garlic and cook for 2 minutes. Add olives, capers and lemon juice and cook another 2 minutes. Turn the heat to the lowest setting. Add tuna & separate it (no flake) with a fork. Heat, stirring gently. Drain the pasta. Add remainder of butter and sauce to hot pasta, tossing well.

Tomato Soup with Pasta 
3 tablespoons olive oil 
1/2 teaspoon black pepper 
1 small onion, chopped 
1 teaspoon basil 
1 pound tomatoes, chopped 
pt 3 Stock 
1 carrot, sliced 
1 cup small pasta / broken vermicelli 
1 stalk celery, sliced 
1 tablespoon chopped parsley 
1 teaspoon salt

Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix well with the oil. Sprinkle in the seasonings & stir. Fry for 3 minutes. Add stock & bring to boil. Simmer for 10 minutes then add the pasta. When pasta is tender, serve, garnished with parsley.

 Both Pasta Recipes yield 4 serving
If you are concerned about your health and think that the above pasta recipes are rich in calories, here's a recipe sure you'll love ...

Broccoli-Pasta release
2 cups broccoli florets3 tablespoons Parmesan cheese, grated4 oz Fettuccine, broken1 teaspoon sesame seeds, toasted1 tablespoon cooking oil1/8 teaspoon garlic powder

In a large pot, cook broccoli and pasta in a large quantity of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and stir. Add cheese, sesame seeds, garlic and pepper. Stir gently. Serve immediately. 4 servings.