Cooking great pasta made easy

By Andrea

First things first: pasta with different structure will give you different results. If you use smooth pasta it will cook uniformly, non smooth pasta like rigatoni, don't have that quality, but they make the sauce stick.

Pasta needs boiling water and a saucepan, even the worst cook in the world knows that. But how much water? Well, a lot, consider 1 liter for every 100g. That would be 4 liters for 400g. Pasta needs to swim.

Salt has to be added before adding the pasta, but after the water has started to boil, otherwise it will take longer to reach boiling point. 10 to 1 is the rule here: for every liter of water, 10g of salt. If the sauce contains ingredients with lot of salt, add less.

Unlike what many people think, there's no need to add oil to the water. If the pasta turns out sticky, it means that the its quality was bad, or you used too little water.

The salt will take a few seconds to disappear in the water. Then you can pour the pasta. Long pasta will stick out of the pan, but there's no need to break it, use a spoon to push it down. Remember: boiling water hurts, so be careful!

Pasta will make water temperature go down, so try to bring back the boil quickly: increase the heat and put a lid on the pan. When water has reached the temperature again, take off the lid, and bring back the level of heat you had before. Turn it up a little bit is fine, as long as the water doesn't pass the brim of the pan.

Stir the pasta every 2-3 minutes, keep it moving to make sure it won't stick. The cooking times in the packet usually are for pasta al dente. This means that it will be cooked but it won't melt in your mouth, you'll still have to bite it.

Al dente is how pasta should be in the end. Don't overdo, for at least three reasons: pasta won't stop cooking until it's cold, and long before you've finished eating it, it will be like chewing gum; if it's too cooked your stomach will take longer to process it. And finally: this is the way the do it in Italy. Once you become an al dente expert, you can taste it to know when it's time to drain it, using the packet as general guide.

Pour the content of the pan over the colander, and shake it vigorously, unless you need a little bit of cooking water (for example in pasta carbonara, or with ricotta cheese). If you have prepared the sauce in another pan, add the pasta and stir at low heat for 2-3 minutes before serving.

However, if you're preparing a pasta salad, or your lunchbox for tomorrow, you'll need to stop the cooking process by pouring cold water on the colander after the pasta is drained.

About the Author:

Andrea is passionate about cooking. Cheese and Pears is his blog about Italian food. If you think you know more about pasta after reading this article, start with an easy pasta recipe.

How to cook pasta

By Andrea

Before starting consider that different types of pasta will cook in a different way. Ribbed pasta (like rigatoni) will attract the dressing better, but a non-ribbed pasta on the other hand will cook more evenly.

Pasta needs boiling water and a saucepan, even the worst cook in the world knows that. But how much water? Well, a lot, consider 1 liter for every 100g. That would be 4 liters for 400g. Pasta needs to swim.

Salt has to be added before adding the pasta, but after the water has started to boil, otherwise it will take longer to reach boiling point. 10 to 1 is the rule here: for every liter of water, 10g of salt. If the sauce contains ingredients with lot of salt, add less.

Unlike what many people think, there's no need to add oil to the water. If the pasta turns out sticky, it means that the its quality was bad, or you used too little water.

When the water has diluted the salt, add the pasta. If you're using spaghetti, refrain from breaking them so they won't stick out. Broken spaghetti are not spaghetti.

Pasta is at room temperature so it will make the boiling stop. This is a very delicate stage: you have to be quick in bringing back the boil, by covering the pan and turning up the heat. When the water is bubbling again, let the steam go out and turn down the heat, but keep it lively.

Stir the pasta a couple of times while it's cooking so it won't stick to the bottom of the pan. For how long should it cook? A great underestimated reference is the packet itself: there you'll find the number of minutes necessary to get pasta al dente (dente means tooth). Al dente means not too soft nor too raw.

Al dente is how pasta should be in the end. Don't overdo, for at least three reasons: pasta won't stop cooking until it's cold, and long before you've finished eating it, it will be like chewing gum; if it's too cooked your stomach will take longer to process it. And finally: this is the way the do it in Italy. Once you become an al dente expert, you can taste it to know when it's time to drain it, using the packet as general guide.

Drain the pasta completely. Keep some cooking water if you need it (it would depend on the recipe). Put it back in the sauce pan with the sauce, and stir vigorously for 2-3 minutes at low heat.

If you're preparing a cold pasta dish (like pasta salad) or you're eating it later at work, you can stop the cooking with cold water, after it's drained.

About the Author:

Andrea is passionate about cooking. Cheese and Pears is his blog about Italian food. If you think you know more about pasta after reading this article, start with an easy pasta recipe.

The Origins of Cinnamon

By Alex

We have to go back as far as year 3000 BC to find the first traces of cinnamon in Egypt, where it was used to embalm the dead. It's also named in the Old Testament, when God orders Moses to use cinnamon (and other oils) to anoint the temple.

Cinnamon is native to Sri Lanka, yet until the Middle Ages it wasn't clear where it came from. Greeks and Romans thought it was cultivated in Arabia and Ethiopia. According to Herodotus, cinnamon grew on the white shores of a shallow lake, where thousands of bat-like birds perched, ready to attack whoever would come close. To harvest cinnamon, the Arabs would disguise themselves with ox skin.

From the beginning of its history though, it was clear that cinnamon could be used as a medicament, for example as a remedy against flu symptoms, or as spice, to enrich both first courses and desserts. In the Middle Ages cinnamon became so valuable that it was often given as a gift to kings and queens.

Towards the 12th century, the Arabs started to have competition and at some point ceased to be the only cinnamon traders. The economic and political importance of spice trades, and cinnamon in particular, can be hardly underestimated. One of the reasons why Columbus started his journey was to find an alternative, untouched route for the spice heaven of the East.

Venice started to trade cinnamon from the Arabs and became the monopolist for spices in Europe. Their supremacy lasted until the beginning of the 16th century, when the Portuguese conquered Ceylon (old name for Sri Lanka), where most cinnamon could be found. After 100 years the Dutch came and took over Portugal.

Nowadays Cinnamon is cultivated in many countries, like India, Brazil and Vietnam to name a few, even though Sri Lanka still produces 90% of all cinnamon.

In spite of all the political and historical changes, the ways in which cinnamon is used remain the same: as a medicament, in the kitchen, and more recently to keep away insects.

About the Author:

If you want to know more about this incredible spice, then visit Alex's blog, to find out how cinnamon works, with recipes, history and more uses of cinnamon.

The beauty of chocolate cakes

By Jenna

For the longest time ever, chocolate cakes has been the favorite desserts amongst a lot of people especially chocolate-lovers. So, if you ever do a search on Google, you will find thousands of chocolate cake recipes to suit your every need for a nice home made chocolate cake.

The reason chocolate cakes are so favored is mainly it is a combination of fluffy cake and the rich aroma and flavors of cocoa. Even when we talk about chocolate cakes, there are a lot of different chocolate cakes one could make. There are several types of flourless chocolate cakes and maybe even hundreds of moist dark chocolate cakes. If you are on a diet, you can even indulge in some healthy version chocolate cakes that are low in calories and low fat.

Whatever the occasion, one can never go wrong with a nice big slice of thick, rich, moist and absolutely delicious chocolate cakes. The only other thing possibly better are cheese cakes. To make a chocolate cake, the ingredients are pretty simple as it involved the basic ingredients of chocolate, flour, butter, eggs and sugar. Sometimes, flour are left out and this resulted in rich, dark and extremely dense chocolate cakes made up of butter, eggs, cocoa and sugar.

For a birthday celebration, a chocolate-covered moist chocolate cake made with Belgian chocolate has to be the ultimate treat especially if the birthday boy or girl absolutely loves chocolate. Of course, not everyone loves chocolate cakes. There are people who would avoid anything to do with chocolate because they hated the taste. And there are those who thought chocolate is the incarnation of diet-spoilers so they avoided it for a slimmer waistline.

Most people have the misconception that chocolates are bad for health but in actual fact, the high quality dark chocolate are good for health when consumed moderately. There are research which proved that dark chocolate is beneficial for cardiovascular health. Still, this does not mean that all chocolate cakes are healthy because cakes contain other ingredients like sugar, eggs and butter.

Having a piece of chocolate cake my make you feel riddled with guilt but you could start making your own healthy, low calorie cakes to be able to eat it guilt free. There are plenty of low calorie, healthy and even sugar free chocolate cake recipes for you to try out and this includes recipes from Weight Watchers. These cakes have less sugar or even uses sugar substitute and contains more dark cocoa which is beneficial for health. That's not all, these cakes are also as delicious as the high calorie ones.

About the Author:

Jenna thinks the five minute chocolate cake recipe is a godsend for chocoholics in a hurry and thinks it is as good as otherchocolate cakes. Click here to get your own unique version of this article with free reprint rights.

How Do You Get Olive Oil From Olives?

By Brandino Z Borgattelli

Using a traditional press to extract olive oil from olives has been used for hundreds of years. This process consists of extracting the oil and water from the olive paste. A complete process is needed in able to make olive oil, which once finished with the pressing process; it must also be put through a decanter in order to separate the vegetation water from the olive oil itself. Here is the full process that is needed:

After the olive harvest has taken place, the olives are placed under a millstone or ground stone for thirty to forty minutes to ground them to a paste called olive paste. The olives are left under the stone for this amount of time to achieve the flavor they need and to form large olive oil drops. The aromas that the olive enzymes let out are also need to create a better aroma for the oil.

After the necessary time the olive paste is removed from the millstones or ground stones and put onto special disks called fiber disks. The paste must be spread over the disks and completely cover it. They are then placed into the press, piled on top of each other. The machine will then press the paste and begin to compact it so the oils will start to percolate. So the percolation is easier water is poured down the sides of the press.

After the pressing process is over the liquids are removed from the presser and taken to a separate machine called a decanter. The decanter is used to remove the excess water from the olive oil, leaving a pure olive oil. There is another process that can be used to separate the water from the oils, it is called vertical centrifuge and is normally a lot faster than using a decanter.

Once the extraction process has been fully completed, the cleaning process begins. This process has to be done thoroughly because if not the remaining past will begin to ferment on the millstones and disks causing other oils to get contaminated and change the taste of the oil completely. Every time new oil is to be made, a complete check that the press and millstones are completely clean must be done.

There are both advantages and disadvantages when using this method of extraction to make olive oil. The advantages are that there is a better grinding of the olives and due to less water usage; the oil is pomaced a lot easier. The difficult cleaning process, a wider time between the harvest and the pressing of the olives and the amount of manual labor are some of the disadvantages.

About the Author:

Add some spice to your cooking with Gourmet Olive Oil. It's not as expensive as you think, especially compared to store brands. Gourmet Olive Oil is a higher quality olive oil that really brings out the full flavor of the Olive. Taste varies by the area the Olive was harvested and how the Olive Oil was processed.

Need Recipes for You Next Camping Trip? Try These Three.

By CJ Lomez

The one thing I like more than anything about camping is cooking over an open flame. So do most campers. I love my Dutch oven, and so should you. If you don't have one, you need to get one, especially if you're an avid camper.

Buy a 12-inch oven that's already seasoned, and refer to the directions as to how to use one on a charcoal fire. I'm offering up 3 tasty recipes for your next outing. Here goes:

BAKED BEANS 1 pound sliced bacon 3/4 cup ketchup 1 cup diced onion 2 tablespoons Worcestershire sauce 2 cloves crushed garlic 1 1/2 cups brown sugar 1/4 cup diced green pepper 2 20-ounce cans pork and beans With 12 coals on top and 12 on bottom, cook bacon. Drain grease. Add onion, garlic, and pepper. Saute 5 minutes. Combine ketchup, Worcestershire, and brown sugar. Mix together and add beans. Cook 1 1/2 hours, stirring occasionally.

CAMPER'S CLAM CHOWDER 2 potatoes, diced 2 6-ounce cans minced clams 4 slices bacon 3/4 cup flour 6 tablespoons butter 3 cups light cream 1/2 cup celery 1/8 teaspoon thyme 1/2 onion, chopped salt and pepper to taste 1 clove garlic, crushed With 12 coals on the bottom and 12 coals on the top, boil potatoes for about 10 minutes. Drain water and set aside potatoes. Cook bacon. When done, crumble and drain grease. Heat 2 tablespoons of butter in the Dutch oven. Add the celery, onion, and garlic. Saute slowly for 3-4 minutes. Add the clams and potatoes. Mix the flour in with the cream and butter and whip until lumps are gone. Pour in the cream/flour mixture and add salt and pepper to taste. Cook at a low boil for 10 minutes then reduce coals for a 20 minute simmer until soup thickens to your liking.

CHICKEN AND RICE 1 pound bacon 4-5 skinless, boneless chicken breasts 2 cups water 1 10-ounce can chicken broth 1/4 cup diced onion 1 10-ounce can creamy mushroom soup 1 diced garlic clove 1 envelope dry onion soup mix 1 1/2 cups brown rice seasonings to taste With 12 coals on top and 10 coals on bottom, cook bacon until done. Drain grease. Add chicken, onion, and garlic. Lightly brown chicken. Add all other ingredients, blend together, cover, and allow to cook for 30 minutes. Remove lid, stir, cover, and cook for approximately 15 more minutes until rice and chicken are done.

BAKED BEANS 1 pound sliced bacon 3/4 cup ketchup 1 cup diced onion 2 tablespoons Worcestershire sauce 2 cloves crushed garlic 1 1/2 cups brown sugar 1/4 cup diced green pepper 2 20-ounce cans pork and beans With 12 coals on top and 12 on bottom, cook bacon. Drain grease. Add onion, garlic, and pepper. Saute 5 minutes. Combine ketchup, Worcestershire, and brown sugar. Mix together and add beans. Cook 1 1/2 hours, stirring occasionally.

There you have them. Any or all of these recipes will make your next outing a sure-fire hit. Enjoy.

About the Author:

CJ Lomez has been a camping enthusiast for over 20 years. He currently operates a site with numerous articles dedicated to camping tips and advice. Just submit your e-mail address today and get more absolutely free camping recipes for your next camping outing.

Experiment with Finger Food Recipes - The Italian Way

By Volpi Foods

Stop serving the same old finger food recipes. You know, the chips and salsas, veggie trays, and cheesballs. It's time to have some fun in the kitchen during your next party and really wow your guests! Volpi Foods, one of U.S's oldest and most prestigious manufacturer Italian meat products, wants to help you with some great ideas for finger food recipes - Italian style, so that your next get-together will be a sure hit.

One of the most popular types of cuisine is Italian, wouldnt you say? When Italian dishes come to mind, you probably think of the favorites " lasagna, pasta or pizza. However, there are many wonderful Italian meat dishes and finger foods that are an exceptional addition to your menu. No longer do you have to serve only those heavy pastas and Italian dishes for your entre; you can get creative with various Italian meat selections for wonderful appetizers and finger foods.

Even being short on time, theres no reason to rely on store bought dips and platters. How about serving an antipasto dish as a unique before the meal treat? Decadently arranged, these Italian meat dishes are one of a kind. For this recipe to wow your guests, we recommend mozzarella and provolone cheese with Volpis Milano Salami, pre-sliced prosciutto and coppa. Simply roll up the meats and cut cheeses into square bites, and arrange nicely on your dish. For an even quicker appetizer, try Volpis Rotola, which is made of thinly sliced prosciutto rolled in mozzarella cheese. Just slice and serve! Talk about a mouth-watering treat that is unique!

Another wonderful finger food recipe is Volpis antipasticks. These skewers make for a real classic and delicious pairing your guests will want to indulge in as soon as they come in the door. For this dish, use Volpini sliced salami, mozzarella cheese, green and black olives, grape tomatoes, olive oil and salt and pepper to taste. To prepare, place olives and tomatoes in a bowl and season with olive oil, salt and pepper to taste. Cut cheese in cubes. Place (in this order) slice of salami, cheese, salami, tomato, salami and olive on the toothpick. And how about we recommend a great wine pairing? Try a crisp Pinot Grigio or a robust Chianti Classico.

We invite you to take a more creative approach with finger food recipes for your next get-together. Sometimes, a really great and nicely presented appetizer is all that is needed! Not only are these suggested finger food ideas Italian meat delicacies, they are very easy to make. With appetizers like these, how about leaving the chip dips for the kids.

About the Author:

The next time you entertain, make your finger food recipes unique by adding savory Italian meat. check out our website for other decadent Italian meat recipes that will make for great additions to your family's book of recipes.

Getting the Basics of Wedding Cake Decoration

By Mae Summerville

Every little creation starts with the foundation, so you need to begin with a real nice coating of smooth icing, enough to cover the surface of this cake. Start with a thin layer of frost to cover all crumbs and prevent them from ending up in the icing layer and running your cake decorating attempt. When you are done with this layer, leave them in the refrigerator for 20 minutes to cool down. This will set the first layer and lock in all crumbs from rising to the external layer of your icing. Now it is possible to start decorating your cake without having to worry about crumbs spoiling the decoration.

Now get those icing spatula and apply a nice coat of icing layer. Once you have enough icing on the cake, start smoothing the sides with the spatula all around the perimeter of the cake. Try dipping the spatula in cold water and see the difference; it makes the smoothing join so much easier! Then dip it again in cold water and start smoothing the surface of the cake. Hold the spatula firmly using both hands and begin skimming the top of the icing; drag it towards you starting from the furthest point.

Simple Creations

Some cake decorating experts claim that the hardest part in cake decoration would be learning to smooth the icing. Practice makes perfect; you must have heard this many times. Do not be bashful about showing off your work once you get to right, it is a milestone in your cake decoration.

One good alternative to icing tops are sugar coated powders that are dusted across the surface of the cake. You can use pure dusted sugar powder for an elegant look or use stencils for a more complicated effect. Try using one of those edible cake decorating additions for a change. The use of colorful candies, nuts and coconut slices can make your cake stand out from the crowds.

The use of cardboard combs can make your icing looks textured. Piping is achieved by using a pastry bag fitted with a metal tip that is held on by a coupler. Perhaps this is the most crucial pat of your cake decorating. Do not over stuff your piping bag, one cup of icing is sufficient and start decorating your cake by using a steady pressure. You may use your other hand to move the tip safely without smudging. There are plenty of techniques you can use when piping.

One may use fondant in complicated cake decorating endeavors. Fondants are used to cover cakes, kneaded and rolled to create a beautiful classic look. They are often used to create elegant 3-D designs.

About the Author:

Kelly Williams is a noted author and wedding planner. She also has a website that specialize in chair sashes and cheap wedding favors.

Wedding caterers essex

By David Smith

It's important to choose exactly the right caterer for your wedding, because this is the biggest day in most people's lives and the food must be be better than excellent. If you don't plan well enough to give your guests great food, when your wedding rolls around it will be even more stressful than your first imagined.That's why you must do your homework and select a high quality wedding catering service well before time, so they can organize all the food and take that extra hassle off your shoulders. We definitely did our research when looking for wedding caterers essex in our local district some four months prior to our big day.

Of course, wedding caterers come in all shapes and sizes, and provide food and services of varying quality. So what's the best way to select the right caterer? A good idea is to do your research on a wide selection of possible providers within your area, doing an online search for a list of firms in your locality. For instance, an online search for wedding caterers essex in my locality helped me find loads of promising firms. I then visited the website of each caterer to assess the quality of their presentation, what they had to offer and to see how approachable they appeared to be.

From this wide list of maybe 20 catering companies, I then phoned around to check up on how efficient they sounded and how quickly they answered the phone. Afterall, if the company can't project themselves in a proficient way when you first touch base, then how efficient are they actually going to be when the stress is on to provide the catering for your big day?

From this exercise to find wedding caterers essex in my case, I then chose the top three firms and performed some further research into their prices, service levels and quality of food. Ask your top three if you can also speak to some of their past clients to get a feeling for what they provided at other people's weddings, then make your final choice based on who you like the most and who seems like they will do the best job after going into what they offer with a fine tooth comb.

Ultimately, if you use these tips to your advantage, your big day will be a big hit in terms of the catering you provide, and will live long in the minds of your guests.

About the Author:

If you are getting hitched or planning your wedding, click here to get your wedding catering perfect with the best wedding caterers essex.

If you're into cooking then you really should be into cast iron cookware

By Stephen Kember

Cast iron has been used for cooking for over 2500 years, maybe much longer; its cooking quality and pedigree is now long proven; its the ideal cooking medium; its fun to cook with and its healthy.

So what makes it special? Isn't it heavier than other types of stockpots? And don't I have to be careful when I clean it? And doesn't it need curing before I can cook with it?

Yes, but you will find that there are so many advantages & benefits of using cast iron cookware that these far outweigh any concerns.

Lets look at why you really should think about building your cast iron collection.

Cast iron: is eminently affordable and great value by comparison with other alternatives, especially when you think that it lasts a lifetime; cast iron is extremely durable and enjoys extreme longevity; once it's well seasoned it becomes unbelievably non-stick; because of its heavy construction & thickness it retains heat & cooks evenly without hot spots, allowing you to cook at lower temperatures; it retains all its great cooking qualities whether cooking on a campfire, stove or in the oven; and it can be used directly on hot coals, on the grill, in the oven and on an open fire; bit remember it can't be used in a microwave oven.

Cast iron cookware comes in almost every conceivable shape, size and format and you never have to worry how hot your cookware becomes; it just simply takes it in its stride......... but do make sure you've got a really good pair of oven gloves.

So how many types of cookware does cast iron come in? Here is a sample list which no doubt you'll be able to add to; there are: Dutch ovens, Roasters, Skillets, Soup Pots, Frying pans, Covered Pots, Gumbo bowls, Griddles, Fajita pans, Steak & Bacon Presses, Cornbread and Baking Pans; and then of course there are Jambalaya pots ranging in size from 2.75 gallon flat bottomed jambalaya pots right up through to jumbo 30 gallon jambalaya pots, with 4, 7, 10, 15 & 18 gallon pots in between! .... And there's Jambalaya stew pots available too. Dependent on where you live in the States you may know some of these pots by other names such as: sugar pots, cauldrons, iron kettles & kettle corn pots. You'll simply spoilt for choice!

There are numerous, valuable culinary & health benefits of cooking with cast iron cookware: it can be used trouble free to bake, roast, grill & fry.When cooking with cast iron it is marvelous as it helps retain moisture & flavor; cast iron is also healthy due to the fact that it gives off very small amounts of iron during cooking which our bodies constantly needs to replenish and you need to use very little oil because the pans and skillets are non stick.

Yes it is true that your cookware requires seasoning and ongoing care care but this is most satisfying as your pot develops it's lovely black hue. lets get real, given the enormity of the many benefits of cast iron these concerns are no real hassle at all.

Now to the important question of 'value for money'. The cost of traditional black cast iron is exceptionally competitive; for example, today you can get the Bayou Classic 3 piece skillet set, comprising of 6", 8" and 10" Skillets. for under $20.00. This is extraordinary value for great quality materials. Which raises another important point, you really should only buy from a quality supplier of cast iron cookware or you might find your cookware warping & cracking!

Cast Iron cookware can also be purchased with an enamel finish [for example Creuset], typically this comes in many colors & formats but they are very expensive by comparison. For the additional cost you have certain benefits such as the fact that the surface does not need curing, it can be washed in the dish washer and you can cook with it using acidic products, such as tomatoes, which dissolve the protective coating of oil covering the black cast iron.

It seems clear that, once your black cast iron is well seasoned, its benefits far outweigh the advantages of other types of cookware; and given how cheap it is and the fact that it lasts so long, it really is the obvious choice.

About the Author:

Stephen Kember is an outdoor living & outdoor cooking authority. He runs The Outdoor Cooking Equipment Store, which you can visit by clicking on the link. Before buying any cast iron cookware check out his wide selection, where for a very limited period prices have been significantly reduced.

Baking bread using the right flour

By Maria

Home baking is now a normal activity in many households. The manual part of bread making (mixing flours, kneading) is fascinating, but the main reason is that it is very easy to do the math: bake bread yourself rather than buying it at the supermarket, and you will save a lot of money.

In this article I will give en overview of wheat flour, by far the most common in bread baking. Wheat was one of the first plants to be grown by humanity, its first appearance dating back to thousands of years BC in the Fertile crescent in Southwest Asia. Later it spread to other areas, like Europe, Ethiopia and China. Nowadays the European Union is the world first producer of wheat (with France and Italy the main producers within the EU), followed by China.

There are different wheat flours that can be obtained, depending on which part of the kernel is used.

The wheat kernel is composed of three parts. The bran: it is the outer protecting skin of the seed and is a good source of fiber and vitamin B. The endosperm: it contains carbohydrates (starch) and proteins. The germ: much smaller than the endosperm, it is where the nourishment for the seed is stocked. It's also a source of carbohydrates, along with antioxidants, vitamin E and B.

White flour is produced from ground endosperm. Whole grain (also called wholemeal) flour is made grounding all three parts together. A particular type of wholemeal flour is called Graham flour, where the three parts are grounded separately (the endosperm more finely, and the bran and the germ more coarsely) then mixed back together. Germ flour is made from the endosperm plus the germ. Germ and bran can also be found alone as by-products of milling process. Germ is often used as supplement for athletes as an aid to gain muscle resistance, whereas bran is added to breads to enrich their fiber content.

The proper flour to bake bread at home is (guess what) bread flour, or "strong" flour. The more you knead a dough made with strong flour, the more resistant (strong) and elastic it becomes. This is because kneading develops gluten, a proteic composite. Gluten prevents the molecules of carbon dioxide (produced by the action of yeast) from leaving the dough, leaving the bread with its typical holes inside once it is baked.

To know if a flour is strong enough to be used in bread making, we should look at the content of proteins: if it is below 10% then the flour is soft, over 10% (11-12%) then it suitable for bread. Other uses of strong flour are pizza, Italian focaccia or fresh Italian pasta. Soft flour is used for pastries and cakes. One exception is Irish soda bread, made with soft flour.

About the Author:

Maria is a mother of three from Malaga, and a "bread machine." She shares her love for bread baking in a blog, where all bread recipes have the approval of a very severe committee composed of three hungry kids and a husband. Try her Focaccia or the Traditional Irish Soda Bread

Benefits of eating quality foods

By Mike Setup

Organic Foods - Adding Wonders to your Life: Organic foods are good for our body since they are grown without using any artificial fertilizers and conventional pesticides. So that would mean that there are no industrial wastes and human contamination.

How Organic foods differ from natural foods: Many may think that natural and organic foods are the same since they do have a somewhat similar meaning. But actually both are differ from each other. Both are similar in composition and the method as to how they are being produced. The difference is that natural foods are processed in a way that they are preserved for a span of time, while organic foods don't undergo this process. In order for natural foods to belong to the natural category, they don't need to pass any of the strict tests that are needed by the organic foods.

The organic blackberry fruit spreads: One popular organic food that is essential to our health is the organic blackberry fruit spreads. Fruit spreads such as the blackberries are commonly used to make food taste better and delicious. There are a lot of blackberry fruit spreads sold in the market today. A lot of them have been processed in an organic way to maintain their natural benefits to the health.

Benefits of eating organic foods: There are lots of benefits when eating organic foods. The very most important benefit that you can get is that you are sure that you are not taking in any harmful chemicals like those added to inorganic foods. Before organics foods are being marketed, the companies that are supplying them need to pass strict guidelines and tests before the foods are finally labeled and certified as organic.

Aside from those, organic foods contain more vitamins and minerals as opposed to the inorganic ones. This is because in inorganic products, most commonly used fertilizers can destroy the food's natural vitamin content. Organic foods are a bit expensive compared to the inorganic foods. But the benefits that they can offer surely outweigh the price. Eat a regular diet that is comprised of organic foods such as the organic blackberry fruit spreads and you will surely live a healthy life.

About the Author:

Detailed information about benefits of eating organic foods, difference between natural and organic food, Natural Organic Foods, natural foods, organic food, organic food market, natural food markets, organic fruit basket at organicfoods.clickforfreeinfo.info

Healthy Chocolate does it have to be Dark?

By Adaeze Zheng

Chocolate, how many people do you know who dont like chocolate? Its safe to say not many, right? Dark chocolate is especially yummy and as it turns out it has health benefits as well. This is especially so with dark pure coco chocolate. It almost seems too good to be true.

Chocolate originates from beans, yes just like coffee. These Coco beans come from coco trees. It is thought that the process of turning the beans into chocolate originated three thousand years ago in the Americas. There are so many types of flavours and textures that chocolate is the King of all sweets.

Although dark chocolate is an acquired taste it remains the most popular amongst true cocoa lovers. The production of chocolate is almost synonymous with that of wine. The cocoa is harvested from the cocoa trees and then beat into a pulp. The pulp is then put into containers where it is fermented, much like the grapes used in making wine. After they are fermented the beans are laid out in the sun to dry, usually for 5-7 days. Once dried they are then shipped to a processing plant where the beans are cleaned of impurities and blended with other ingredients depending on what kind of chocolate is to be made.

There are many ways to make chocolate all depending on the final requirements for example milk or dark chocolate When the chocolate has reached its final stage it is stored before being sent all over the world.

The taste of chocolate is to die for and funny enough it is also very good to the body. There has been research done that shows positive results to the blood circulation of the body. Most chocolate eaters has shown signs of low blood pressure. Which in turn helps to reduce bad cholesterol and heart problems.

If you are looking for obtaining good results from eating dark chocolate then search for the best. Only pure chocolate made from the finest coco beans will give you the health benefits. When you find a good supply then stock up. There is one other health reason for eating chocolate it keeps you young and ready for love as its also a aphrodisiac!

About the Author:

Adaeze Zheng, Has been a nutritionist for many years in the United Kingdom and has collected and created a number of useful articles and helpful films about dark chocolate. You can view them by visiting her at dark chocolate helpful factory.

Lose Weight With Diets Delivered To Your Door

By Susan Reynolds

Diets delivered right to your door that are delicious, nutritious and freshly prepared? Sounds too good to be true, doesnt it? But The Pure Package does just that, and more.

The Pure Package have inspired the whole dieting industry by providing delicious meals and snacks on a daily basis, that are designed to meet your individual dietary needs and health goals.

The founder of Pure Package, Jennifer Irvine, started the business in her own kitchen back in 2003. From there, The Pure Package has grown into an award winning business. But the company hasnt lost its personal touch, and has helped thousands of people eat healthy, balanced diet meals.

No Fad Diets It doesn't matter what your diet goals may be, you can achieve your desired outcome with The Pure Package, without giving up taste or quality.

The award winning experienced chefs, nutritionists and dietary workers can be trusted to provide you with meals and snacks that are healthy as well as nutritious.

All of The Pure Package programmes are based on principles of the Perfectly Balanced Diet so that you are sure to receive just the right balance of proteins, carbohydrates and essential fats. There are no unhealthy fad diets here!

Getting Started After you have contacted The Pure Package, either through the Internet or by telephone, you then choose which program is best suited for your needs, based on the help and advice from the experts at the Pure Package.

Each morning by 6am, your meals and snacks for the entire day are delivered to your door in a recyclable temperature controlled bag. Breakfast, lunch and snacks are designed to eaten cold, dinners should be warmed.

At the end of each day, all you then have to do is leave the bag on your doorstep and it will be exchanged for another days diets delivered while youre sleeping.

The Pure Package literally takes all the work out of maintaining a healthy diet! No shopping for food, no counting calories or weighing portions, no cooking.

This revolutionary programme has taken convenience and healthy eating to a whole new level!

Earth Friendly and Ethical The Pure Package company is earth friendly and believes in: Carbon neutral delivery... No artificial preservatives, colorings or additives... Ethical, humane treatment of animals... 100% free-range chicken & eggs... Ethically sourced sustainable fish... No genetically modified foods... Perfectly balanced not based on a fad diet... Convenience with a conscience... 100% recyclable packaging... Balanced diet based on government recommendations

Something for Everyone The Pure Package has seven different programs of diets delivered:

Weight Loss... Healthy Eating... Training Support... Pre and Post Baby... Skin and Ageing... Energy... Detox and Cleanse

Each dietary programme is designed to fit your special needs or health goals. If you have special nutritional needs or food allergies, just let them know and your food will be adjusted accordingly. The Pure Package is a unique, innovative concept with delicious, healthy diets delivered right to your door daily! Give it a try, you may never shop for food or cook again!

About the Author:

Diets Delivered Are Not All The Same!

Belgian Chocolate " Worlds Best

By Red Reed

When it comes to satisfying the sweet tooth, one of the most popular products is chocolate. Since the discovery of chocolate and the introduction of it in society, it has rivaled coffee has as a one-of-a-kind treat. There is nothing else quite like it and nothing will ever be like it.

It seems everyone likes chocolate from world leaders to royalty. Having trouble thinking of what to get your wife or girl friend for a special occasion, or no occasion at all for that matter? Consider getting her a box of really good quality chocolates. You'll find it's worth the extra expense.

If you love chocolate, you may want to taste every kind of chocolate and find the worlds finest and the best chocolate. First of all, you have to know what makes a good chocolate.

As in most things, everyone has their favorite chocolate based on their individual tastes. The concensus however is that the best chocolate is one that mixes both the bitter taste and the sweet taste in a pleasing ratio. The texture of the chocolate is also very important, generally the smoother and the creamier the texture, the better.

Where do you find a chocolate that has the desired degree of smooth creamy texture combined with a taste you will never grow tired of? You must first recognize that different chocolate is produced in different countries and that difference can be significant. An example would be a comparison between Dutch and Swiss chocolate. The fact is though that of all the countries producing chocolate, only a handful produce what are recognized as the world's finest.

Of these few, Belgium is generally accepted as the country that makes the world's finest chocolate. They maintain their reputation by strictly adhering to the secret recipes that first establish their reputation for fine chocolate.

The fact of the matter is that not all Belgian chocolate is the finest in the world because anyone in Belgium can make a chocolate and call it Belgian. One way to ensure that you are buying the best of Belgian chocolate is to know your brands.

Godiva is a brand of Belgian chocolate that is unversally considered one of the finest, if not the finest, in the world. The Godiva taste is truly the holy grail in chocolate, you will never tired of it, in fact it leaves you craving for more. If it is indeed the world's finest chocolate, it also one of the most expensive.

Those who have tasted Belgian chocolates, particularly the finest brands of chocolate, often say that they felt that their feet were being lifted off the ground. Exaggeration maybe, but research has found that chocolates are a natural antidepressant that can give the person eating it a sense of euphoria, so the feeling of being lifted of the ground may not be so far fetched after all!

Because of this natural trait of chocolate, it has been dubbed as the "happy candy" where anyone eating it will feel euphoria and will feel happy. Even depressed people can be cured of their depression by simply eating chocolates.

In closing, one last claimed benefit of eating fine Belgian chocolate is that it is an aphrodisiac.

About the Author:

Having tasted and compared Belgian chocolate on many occasions while living in Belgium the author heartily supports their claim to being the world's finest chocolate. Belgian Chocolate Get a totally unique version of this article from our article submission service

Tips for getting the most out of your tailgating

By Stephen Kember

For trouble free tailgating follow these simple tips for great fun and delicious food.

1. Plan what you're going to cook and what you're going to need well in advance. Ensure when you put things into your vehicle you put the things you need last, in first, and the things you'll need first, in last.

* Don't leave thinking about things until the last minute because you'll forget things and when you realize your mistake you won't have the kitchen in the next room;

* Don't forget tables and chairs, crockery and cutlery, condiments and sauces;

* If you're using gas make sure you've got a spare bottle;

* Don't forget to put into the car those perishable items like your meat or fish which you're keeping in the fridge till to keep fresh;

* Don't forget your grill and your charcoals or your burner and your skillets or stockpots; and,

* Don't forget trash bags for disposal of your waste after the meal.

2. Ideally the day before you're set to depart:

* The meal is going to be really important so buy really good quality ingredients because whatever you might do with the grill or with a great recipe you'll be disappointed if the quality of the food you're starting with is poor;

* If you're using fish or prawns try to buy therm fresh; avoid frozen because its convenient;

* Prepare any meats or fish that might benefit from marinating; the more you can do before hand the better;

* Prepare sauces you'll be using before hand;

* Place all the food you'll be taking into fully sealed containers ensuring that you keep raw foods for cooking completely separate from other foods;

3. Check that where you plan to visit and where you want to cook that you're allowed to use a grill or gas stove; evermore we're finding evermore constraints;

4. When you arrive:

* take time to prepare things before starting cooking;

* Ensure that your grill or stove on a level sound base;

* Prepare a fresh food and your raw food area keeping utensils separate for each area;

5. Take great care of your food hygiene when tailgating:

* Aim to keep food chilled before cooking to avoid contamination;

* Separate your uncooked raw foods from cooked foods or salads and vegetables to be eaten raw;

* Wash before starting to handle foods and wash again when you move from preparing your raw meats to the food you'll be eating fresh;

* Being out in the real world often times things can slip or you can easily get distracted; keep focused on the job in hand;

* Take great care to make sure you cook your meats thoroughly; to help its best to have a meat thermometer handy so you can see the temperature inside the meat.

6. To conclude:

* make sure that you clean up well where ever you've stopped;

* extinguish the grill fire and take great care with the ashes immersing them in water before disposing of them; and,

* get rid of your waste appropriately or take it with you.

About the Author:

Stephen Kember is crazy about outdoor cooking and somewhat of an authority. He runs The Outdoor Cooking Equipment Store, which you can take a look at by clicking here. Before purchasing your tailgating or outdoor cooking equipment do check out his store, where for a short period prices are considerably reduced.

Who Else Wants Diets Delivered To Your Door?

By Sarah Hanson

Diets delivered right to your door that are delicious, freshly prepared and nutritious, sounds almost unbelievable doesn't it? However, The Pure Package has developed something rather special.

This company has revolutionized the whole field of dieting by offering daily home delivery of meals and snacks. Tailored to your individual dietary needs and health goals.

Jennifer Irvine, the founder of The Pure Package, started the business in her own kitchen in 2003. From these simple beginnings, the company has grown into an award winning business. The Pure Package hasnt lost its personal touch, though, and continues to help thousands of people eat healthy, balanced diets delivered to them by 6am each and every day.

No Fad Diets It doesn't matter what your diet goals may be, you can achieve your desired outcome with The Pure Package, without giving up taste or quality.

The award winning experienced chefs, nutritionists and dietary workers can be trusted to provide you with meals and snacks that are healthy as well as nutritious.

All of The Pure Package programmes are based on principles of the Perfectly Balanced Diet so that you are sure to receive just the right balance of proteins, carbohydrates and essential fats. No unhealthy fad diets!

How To Get Started You can get started with The Pure Package through the Internet or by giving them a quick call, and with the help and advice from the experts at the Pure Package, just choose which program is best suited to reach your weight goals. Simple!

Every morning by 6am, your meals and snacks for the entire day are delivered to your door in a recyclable temperature controlled bag. Breakfast, lunch and snacks are designed to eaten cold, dinners should be heated.

At the end of each day, all you then have to do is leave the bag on your doorstep and it will be exchanged for another days diet before you awake in the morning.

The Pure Package literally takes all the work out of maintaining a healthy diet! No shopping for food, no counting calories or weighing portions, no cooking.

This new programme has taken convenience and healthy eating to a whole new level!

Earth Friendly and Ethical The Pure Package company is earth friendly and believes in: Ethical, humane treatment of animals... No artificial preservatives, colorings or additives... Carbon neutral delivery... 100% free-range chicken & eggs... Ethically sourced sustainable fish... No genetically modified foods... Perfectly balanced not based on a fad diet... Convenience with a conscience... 100% recyclable packaging... Balanced diet based on government recommendations

Something for Everyone The Pure Package offers seven different programmes of diet delivery:

Weight Loss... Healthy Eating... Training Support... Pre and Post Baby... Skin and Ageing... Energy... Detox and Cleanse

Each dietary programme is designed to fit your special needs or health goals. If you have special nutritional needs or food allergies, just let them know and your food will be adjusted accordingly. The Pure Package is a unique, innovative concept with delicious, healthy diets delivered right to your door daily! Give it a try, you may never shop for food or cook again!

About the Author:

Diets Delivered Are Not All The Same!

Home Cooking can result in a healthy life, weight loss without dieting

By Conrad Blomberg

Today, we are hearing a lot more about foods which are deliberately built to make us fat. They are said to be created by corporations who have a basic aim at only one thing " Making Money. And, Lots Of It! They do not care that they are making a direct assault on your health.

As we all learn more about the growing obesity epidemic we are seeing more and more interest on the part of many segments of the population on returning to a past where home cooking was the norm. Before packaged or managed meals arrived on the scene.

Big Corporate foods have to be managed, packaged and advertised widely because big wealthy corporations cannot make money if you buy farmers products and cook them yourself. Farmers products are to be found in the produce section of the super market. Or, even bought in a farmers market if you are lucky enough to be near one. A good farmer's market should have raw food which is just hours from the picking in the field.

Lots of folks have cookbooks (which are mostly unread). Most cookbooks do NOT explain what to look for when buying raw food. In days past, ladies and gentlemen who cooked knew exactly how to pick a ripe squash from the bin. (Look at the stem. If is cut do not buy it --- it is green and you will have to wait for it to ripen which could take many long days. If the stem has fallen off by itself , then buy it. Its probably ripe.<---- Free tip from your author, Conrad Blomberg.

In years past, every Mom (or, even Dad) knew which asparagus were best, when an apple was ripe, and why you should smell certain raw foods before you buy. (Cantaloupe should smell like cantaloupe when you buy it. Smell the stem end. If this cantaloupe has no smell or smells like olive oil or car tires or anything else do NOT buy it unless you want to hang onto it until does have the smell of a cantaloupe. It will then be ripe.) <--- Tip 2 from Mr B.

Here is what could happen if you decide to do some "scratch" cooking. "Scratch" meaning you started with the "raw" ingredients and put them together to make a home cooked delight.

Delicious Recipes and Healthy Fats & Oils might be discovered, that...

* Promote a healthy heart

* Support healthy metabolism & see weight loss

* Support the health of your immune system

* Give you with an immediate energy source

* Keep your skin radiant, healthy, and youthful looking

* Support Strong Thyroid Function

A cookbook author who believes in "scratch" or raw cooking says:

"If you are looking for a diet from me you will be disappointed ... I have been getting incredible results for 15 years and have not once recommended dieting, counting calories or restricting calories! In fact, I have had many clients EAT MORE FOOD and LOSE MORE WEIGHT than all their years of dieting combined!

Hmm, cooking raw food? Becoming healthier? Losing weight? Maybe this chef has something, huh?

About the Author:

To obtain a copy of this renown NYC cookbook, just click on Scratch Cooking. This cookbooks author claims it is an "Urban" cookbook, but we believe it is just as useful outside of a mega city. Or, even on a farm or ranch. This well known chef explains how to select good raw food and then how to cook and serve it. He says you could eat more and still lose weight. Cook at Home and Thrive.

How to Make Homemade Chocolate Chip Cookies from Scratch

By Dale E. G.

If you don't like chocolate chip cookies, you are probably one of very few people. These are delicious treats that so many people enjoy. They are also simple to make and we will show you how to make them now.

Begin with the butter and sugar. Cream together cups each brown sugar and regular sugar with 2 sticks of butter. If you don't have butter, you can substitute 1 cup of shortening for the butter instead.

Stir in 1 teaspoon of vanilla and 2 lightly beaten eggs. Stir them in completely so that there are no bits of egg or creamed mixture that aren't mixed in. If you hate mixing, use an electric mixer to make it a little easier.

Next, combine 2 cups of flour with 1 teaspoon of baking soda and 1 teaspoon of salt. Mix it together with a spoon until it is well combined. There shouldn't be any clumps in this mixture.

Now you can begin to gradually mix in the flour with the rest of the wet mixture. Add it in about a half cup at a time and use the dough hook on the mixer if you are using an electric mixer to stir it in.

Now you can stir in 2 cups, or 12 ounces of semisweet chocolate chips. After you've stirred in the chocolate chips, refrigerate it for at least 2 hours or overnight. Cold dough will make better cookies because they won't flatten out on the pan.

Roll the dough, after it's been chilled, into 1 or 2 inch balls. Place them on an ungreased cookie sheet about 2 inches apart. Bake at 350 degrees for about 8 to 12 minutes, or until golden brown. The time it takes for them to cook will depend on how big the cookies are.

Remove them from the oven and let the pan cool for about 3 minutes. Use a spatula to remove them from the cookie sheet and then place them on a wire rack to cool. Serve them warm with milk or let them cool completely and store them in a cookie jar for later.

About the Author:

Do you want to know more about how to make homemade chocolate chip cookies? You can learn that and how to make chocolate chip cookies from scratch.

Top 10 tips for buying the right stockpot that you're going to be happy with for years to come

By Stephen Kember

Your stockpots will be amongst your most important and most frequently used items of all your outdoor cooking equipment. It really makes good sense to buy a good one and to see it as an important investment in your outdoor cooking equipment portfolio.

The size and quality of both stainless steel and aluminum stockpots vary enormously . Deciding which to go for and what sizes you want to buy are the 2 key questions needing answering first off.

With stockpots the idea that one size fits all doesn't apply. You will need a few stockpots when cooking outdoors so buy with that in mind. If you can't afford a full set now buy the size that youre going to use the most and then buy more later.

Stockpots come in an extensive range of sizes starting at 8 quarts, okay for small scale cooking going up to 162 quarts! If youre looking to do some serious outdoor cooking for friends and family then youre going to need larger pots.

And if big is your thing then youll find stockpots ranging in size from: 24 to 36 to 44 to 62 to 82 quarts going right up to a 162 quart stainless steel stock pots. Its up to you. Remember: the larger the stockpot the more powerful the burner you'll need to heat it up with.

So you want to buy a stockpot? Here are ten essential tips:

1. Aluminum is lighter in weight; it heats evenly & quickly without heat spots; it will cost less size for size than stainless steel;but on the down side it easily dents, is harder to clean and doesn't look quite as good as stainless steel;

2. By contrast stainless steel is easy to clean; lasts longer; doesn't dent easily, and it looks nice as a piece of cookware. However it does suffer from heat spots, it is heavier and it is more its more expensive;

3. Its essential to go for 'quality' whether going for aluminum or stainless steel. Do take seriously the fact that there is a lot of cheap 'rubbish' in the marketplace at the present. I warn you, if you buy cheap then you'll soon come to regret it!

4. When selecting your stockpot, basket and lid, especially if you're buying a large pot, ensure that its made from the highest standard of commercial grade stainless steel or aluminum appropriate for that size of pot;

5. Go for a stock pot that has an indention just short of the top of the pot; this holds the basket off the bottom of the pot for when steaming;

6. Make sure you select a pot with a thick base; this is where you'll get wear, especially with poorer grade aluminum pots;

7. Ensure that the lid fits well, i.e. snugly and tightly and that the pot has a tidy rim that makes pouring from it easy;

8. Go for pot with well designed, good quality spacious handles that are secure. Poor quality rivets and small handles are an absolute no-no as you're going to be lifting some very hot liquids bearing considerable weight!

9. Don't be concerned about the width versus height argument. Some say the height has to be greater than the width but, in all my outdoor cooking, with every conceivable size of stockpot, including the largest of pots, which typically have a wider base than depth, I don't find any difference whatsoever in respect of the taste of the food that is served up. Indeed I would go for the counter argument for practical reasons. If you have a wider base, especially when you're cooking over a big flame outdoors you'll find it far easier to brown and to stir in a wider pot rather than in an overly tall pot;

10. Finally you won't find a good quality range of stockpots in the local hardware store. You might find one or two pots from one or two good brands but you're much better off going online and investigating the many great offers across the whole range of sizes that you'll find there. And whilst you might find some great brands and a good selection from each at a cookware specialty store you're likely to be paying far more than if you buy online.

About the Author:

Stephen Kember is an authority on outdoor cooking equipment. He runs The outdoor cooking equipment Store. Before purchasing any stockpots take a look at the Bayou Classic range of Aluminum stockpots, lids & Baskets and stainless steel stockpots, baskets & lids stockpots, where at the moment, for a limited period prices across the range have been greatly reduced.

Cast Iron Cookware curing made simple: the secrets to a beautiful black hue

By Stephen Kember

Curing is a very simple process, which it's important you do properly; this process applies to all non cured cast iron pans.

What is curing and why do we do it?

Curing helps cast iron cookware avoid becoming rusty and as a bonus,because it coats the cookware, it stops food from sticking to it. A well seasoned ' Dutch oven is the perfect non stick pan!

Perhaps you don't have a new piece, of cast iron cookware, maybe you've picked up an old one at the local market; or perhaps you've found your Grandmother's griddle or skillet lying lost and forlorn out in the garden somewhere. Whatever, in almost any condition cast iron cookware is nearly always suitable for simple renovation and subsequent curing.

Lets start with your old piece of cast iron cookware. No matter what state its in give it a really good rub down with sandpaper so that you can see the original surface; thats to say as it was when it first started out in life.

Now, at this stage, whether you have a new piece of cast iron cookware or you're renovating an old one we come to the curing step.

Before going any further, whether you have an old item of cookware or new, its really important to wash your oven with hot soapy water. Wash it really thoroughly, both inside and out, no matter how shinny & clean you may think it may look.

Now warm up your item of cookware. Do this ideally in a charcoal grill or if not available in the oven, at 200 degrees. A charcoal grill heated up outdoors is preferred, because of the odors and usually some smoke that comes off the cookware and which can linger.

When its warm put on your oven gloves and spread Crisco on all of the item of cookware's surfaces, inside and outside;instead of Crisco you can equally use, oil, other shortening or lard.

After fully coating the piece of cookware place it back into the oven at 350 degrees for 1 hour.

When the time is up let the cast iron stay on the grill until the charcoal goes out. or if its in an ordinary oven let it cool down in the oven naturally and slowly. Never cool cast iron quickly it can seriously damage it.

After it has cooled the curing process is finished and your cookware is ready for cooking.

Now this is not the end of the curing process as this will continue to takes place over the lifetime of the cookware. But only if you follow this simple ritual:

1. After each use of your cookware you should wash it . Don't listen to people saying that you shouldn't, its not hygienic.

2. First wipe the cookware with a paper towel to remove spent food, then wash it in warm soapy water.

3. Wipe the pan with paper towels and leave it to dry.

4. Now wipe a little light oil or shortening, or lard over all of the item of cookware; that is to say, absolutely everywhere, without exception! And yes this does mean the legs, the handle, the lid, etc.etc.

All done! Keep up this ritual and soon your cookware will have a beautiful dark hue revealing a well loved piece of cookware; and even better you'll find that it is remarkably easy to keep clean.

Note:Don't ever use metal tools, heavy scourers, wire scrubbers or brushes on your cast iron cookware or you will ruin your curred surface with scratches meaning food will get into the scratches and stick when you're cooking. As such you will no longer be the proud owner of a non stick pan, your cooking experience will be rubbish and the only thing to be done will be to restart the curing process once again.

About the Author:

Stephen Kember is a acknowledged outdoor cooking authority. He operates The outdoor cooking equipment Store, which you can take a look at by clicking here. Before purchasing any cast iron cookware do check out his wide selection, where for a short time the prices have been significantly reduced.

Need Recipes for You Next Camping Trip? Try These Three.

By CJ Lomez

A Dutch oven is a camper's best friend. Don't have one? Get one. They're easy to use, and you can get all the instructions you need when you buy it. They're extremely versatile, and you can cook virtually anything.

Buy a 12-inch oven that's already seasoned, and refer to the directions as to how to use one on a charcoal fire. I'm offering up 3 tasty recipes for your next outing. Here goes:

CAMPER'S CLAM CHOWDER 2 potatoes, diced 2 6-ounce cans minced clams 4 slices bacon 3/4 cup flour 6 tablespoons butter 3 cups light cream 1/2 cup celery 1/8 teaspoon thyme 1/2 onion, chopped salt and pepper to taste 1 clove garlic, crushed With 12 coals on the bottom and 12 coals on the top, boil potatoes for about 10 minutes. Drain water and set aside potatoes. Cook bacon. When done, crumble and drain grease. Heat 2 tablespoons of butter in the Dutch oven. Add the celery, onion, and garlic. Saute slowly for 3-4 minutes. Add the clams and potatoes. Mix the flour in with the cream and butter and whip until lumps are gone. Pour in the cream/flour mixture and add salt and pepper to taste. Cook at a low boil for 10 minutes then reduce coals for a 20 minute simmer until soup thickens to your liking.

CAMPER'S CLAM CHOWDER 2 potatoes, diced 2 6-ounce cans minced clams 4 slices bacon 3/4 cup flour 6 tablespoons butter 3 cups light cream 1/2 cup celery 1/8 teaspoon thyme 1/2 onion, chopped salt and pepper to taste 1 clove garlic, crushed With 12 coals on the bottom and 12 coals on the top, boil potatoes for about 10 minutes. Drain water and set aside potatoes. Cook bacon. When done, crumble and drain grease. Heat 2 tablespoons of butter in the Dutch oven. Add the celery, onion, and garlic. Saute slowly for 3-4 minutes. Add the clams and potatoes. Mix the flour in with the cream and butter and whip until lumps are gone. Pour in the cream/flour mixture and add salt and pepper to taste. Cook at a low boil for 10 minutes then reduce coals for a 20 minute simmer until soup thickens to your liking.

CHUCK WAGON BREAKFAST 2 pounds ground seasoned sausage or bacon 1/4 medium onion, diced 1 garlic clove, chopped 1 pound pre-cubed cooked ham 1 2-pound package cubed has browns 18 eggs 1/2 cup milk seasonings to taste With 12 coals on top and 12 on bottom, add sausage or sliced bacon. When meat is cooked, drain all grease. Add onion and garlic and saute for 4 minutes. Add ham and hash browns, cover, and cook until hash browns are done, stirring occasionally. In a separate bowl, whip eggs and milk. Add egg mixture to oven, stirring into meat, add seasonings, cover, and cook until eggs are done, stirring occasionally.

CHICKEN AND RICE 1 pound bacon 4-5 skinless, boneless chicken breasts 2 cups water 1 10-ounce can chicken broth 1/4 cup diced onion 1 10-ounce can creamy mushroom soup 1 diced garlic clove 1 envelope dry onion soup mix 1 1/2 cups brown rice seasonings to taste With 12 coals on top and 10 coals on bottom, cook bacon until done. Drain grease. Add chicken, onion, and garlic. Lightly brown chicken. Add all other ingredients, blend together, cover, and allow to cook for 30 minutes. Remove lid, stir, cover, and cook for approximately 15 more minutes until rice and chicken are done.

There you have it. Three recipes that will have you and your family craving more. And since you're so good, maybe I'll publish a few more for your next trip. Enjoy them!

About the Author:

The author has been a camping enthusiast for numerous decades. He owns a site a site with numerous articles dedicated to camping tips and advice. Leave your e-mail address today and get more absolutely free camping recipes for your next camping outing.

Great Vegetarian Dishes

By Kristen Thorpe

I often think about how much I enjoy meat anymore. I don't know whether it's the taste I'm growing less fond of or if it's the whole thought that it's an animal I'm eating. Would I still eat like that if I had to go out and hunt for my food? I wonder about that sometimes. But will I ever be able to forego meat all together, never eat another sirloin or chicken cutlet. I'm not certain, but in the meanwhile I think about eating a more vegetarian diet.

It's so easy to find great vegetarian recipes. There are so many excellent cookbooks available plus a ton of information on the web. I think the first hurdle is just getting out of the mindset of a meat-centered meal. It's a matter of overcoming some our childhood rituals of meals made of meat and potatoes.

So if not meat, then what? One of the most popular meat substitutes is tofu. Tofu is a very versatile food - you can grill, eat it cold, and make it for breakfast, lunch or dinner. There are loads of great recipes with tofu including ravioli, grilled sandwiches, salads, desserts, and much more.

You can also make great meals using eggplant. This is a natural and fresh food that's quite delicious. You can serve it plain or make a layered casserole. You can make a simple casserole of baked eggplant by slicing up an eggplant or two, breading the slices and briefly frying them in a pan. Then place a layer of sauce at the bottom of your casserole dish, followed with a layer of eggplant and cheese, and continue layering with a final layer of cheese on top.

Of course pasta is a classic vegetarian dish. There are many wonderful types of pastas including shells, linguini, spirals that you can top with any variety of wonderful sauces. You can make a nice four-cheese sauce or a tasty read sauce to top off your dish. Serve it with some fresh veggies like broccoli, asparagus, or a baby green salad with a ginger dressing and you've got a healthy, tasty meal in no time at all.

Of course pizza is an all-time favorite for many of us. You can top a vegetarian pie with pineapple chunks or red and green pepper for a burst of color and taste. If you want, you can share your pie with a meat-lover by putting your toppings on one side and the pepperoni and sausage on the other - and everyone's happy.

The list of ways you can add vegetarian meals into your life is limitless. And there's no pressure to try and go vegetarian all at once. The fun part is trying it here and there and experimenting with the new foods. The more you do it, the easier it will get and very possibly, the healthier you'll be.

About the Author:

Making a lot of side dishes for your meal? Ceramic baking dishes are perfect for cooking and serving too. And don't forget to have a good supply of kitchen bakeware on hand for baking your favorite desserts.

Things To Do Includes a Cooking School

By Ted Ibougen

The picturesque city of Lucca, once the capital of Tuscany, suggests the traveler should set out on an excursion to this section of Italy. Medieval Duomos, and a cooking school includes things to do in Lucca. Visitors to this picture perfect spot on the map will find an entire holiday's attraction of things to do.

Walls constructed, over two miles long, all through the Renaissance, enclose Lucca itself. Italian city-states enclosed many towns with walls to offer protection during the numerous wars between the various opposing city-states. Nowadays, these walls provide a unique purpose, giving Lucca in Tuscany the appearance of an enormous, open castle where each traveler is a king or queen.

The Duomo di San Martino, or medieval cathedrals, are an attraction of the city. It is an assortment of Romanesque and Gothic construction and will provide visitors with much to see. Initially created between the 6th and the mid 14th centuries, the visitor may enter the interior where he or she finds themselves enclosed with marble sculptures from the early Renaissance, including a funeral monument of Caretto, a local noblewoman.

Within the Romanesque Duomo's white limestone facade that covers sandstone brick, the visitors inside the huge house of worship, view the Battistero di San Giovanni e Santa Reparata, as well as a 5th century bishop's seat. The combination is unusual even for that period. The carved wooden ceiling proves especially interesting.

Back in the authentic medieval area, tree-lined boulevard street, visitors should take-in the flavor of Via Fillungo. The area offers stores, restaurants, and dozens of interesting sights. These coffee bars the length of the street offers a vision of the Tower of Hours and other construction of the period.

After pick-me-up, one of the most interesting tourist attractions is still to come. The art compilation at the Villa Guinigi is the desire of the district. Once the individual property of Paolo Guinigi, ruler of the town in the 1400s, the collection has grown far beyond his unique assets. There is symbolic art on show ranging from the Middle Ages up through the 1700s such as statues, earthenware, gold symbols and much more.

A visit to Lucca is a chance to see the birthplace of the renowned composer Puccini, creator of Madame Butterfly and many works that are most popular. Visitors will get a good idea of where his luxuriant romanticism became aroused. Filled with mementos from his youth the family dwelling was preserved. Scores in the master's hand, photos and even the piano on which he composed Turandot are on put on show.

However, Puccini isn't the only legendary name linked with Lucca. Napoleon (born in Sicily) had a Ducal Palace here for his sister, Princess Eliza Bonaparte Baciocchi. Visitors can see several rooms, staircases and much more. Outside in the village square is the Teatro del Giglio a short distance from the police headquarters.

And, if one has a week to spend in Lucca (and an interest in the finest Italian cooking), it's possible to attend classes at the renowned school here. Then head over to the Bagni di Lucca spa and imagine former patrons Byron and Shelley entertaining you with a verse while you are pampered in the thermal bath.

Only an hour from Florence, this centuries-old city still has much to offer the modern tourist.

About the Author:

Ted Ibougen works essentially for http://www.tuscany-italy-guide.com , an internet site on the topic of tuscany country farm . You can come across his comments on farm holidays in tuscany on his site.

Pizza -Are Your Choices Run of The Mill or Exotic?

By Claudia Venanzetti

One real problem with pizza is that you can stare at the menu, or your coupons, for eons not being able to make up your mind. Too many mouth watering choices. Too many people deciding. (Unless you live alone.) And if you are hungry it can be downright agony, having to make a choice between so many delicious varieties.

Having a group of people deciding, especially when they are kids involved makes it exponentially harder. Sometimes more is not merrier at all.

In your house you probably have some definite favorites as far as toppings go. Did you ever wonder how average, or shall we say normal your family is when it comes to pizza toppings? What are the favorite pizza toppings ion the US? Well, the gold metal comes as no surprise...

It's the old standby, pepperoni. Something like 25% of all pizzas sold in the United States are pepperoni and cheese pizzas. Sausage is in second place, which again should be no surprise to most people. And you can probably guess number three, too. That's right, it's mushrooms. And about 70% of pizza places use canned mushrooms, not fresh ones. Most people ordering pizza seem to prefer the canned, although fresh mushrooms are gaining in popularity.

After that come the veggies (assuming you don't count mushrooms as a vegetable.) Onion is a popular choice for a lot of people, coming in number four on the list. Olives are number five, with black olives being more popular than green olives by about two to one.

So, there you have it. The five most popular pizza toppings in the US. The next five more or lest share fifth place. Here we find Bacon, Ham, Peppers, Tomatoes and Hamburger. So. How does your family compare? Are your topping choices typical or are you the more exotic pizza connoisseur?

About the Author:

Get a Pizza Coupon to enjoy your pizza for less. Pick up your Papa Johns Pizza Coupon and enjoy your pizza without breaking the bank.

What is in a Typical Mexican Meal?

By KC Kudra

Mexican cuisine is known for its colorful presentation and healthy qualities. Home to the Aztecs, Mayans and Zapotecs, Mexico developed a strong agricultural civilization early. They grew many foods like avocados, peppers, beans, corn, tomatoes, sweet potatoes, and squash. They hunted for deer, turkey, rabbit, and quail. Chocolate is grown in Mexico, and was originally served as a drink to Aztec royalty.

When the Spanish arrived in Mexico, they brought their favorite foods with them. Pork, beef, cheese, and cream were added and combined with the native foods. The Spanish brought sheep, chickens, wheat, and sugar. Three hundred years later when Spain finally gave up control of Mexico, their influence on Mexican food was well established.

A major component of the typical Mexican meal is corn. Masa, or cornmeal, is made into dough that is then used for empanadas, tamales, and tortillas. Corn is also used in stews, soups, and other traditional foods. In northern Mexico, tortillas are usually made of flour instead of corn. Chili peppers also are an important staple in the Mexican diet. They frequently choose jalapeno, Serrano and poblano chilies.

Beans are an important part of Mexican cuisine and it provides a lot of protein. Each region has their own favorite bean. For instance, pinto beans are favored in the north, while black beans are the bean of choice on the Yucatan. Beans are used in soups, as side dishes like frijoles, and as filling.

Other regional favorites in Mexico include beef in the north, due to the vast grazing lands; coffee and corn stew on the Pacific Coast; and seafood, fish and tropical fruits on the Gulf Coast. Central Mexico has the most Spanish influence due to the fact that this is where most of the Spanish settled. The Yucatan Peninsula is known for its shellfish, seafood, and black beans. Herbs are used all over Mexico.

If you want to try making an authentic Mexican meal at home, there are many recipes online to try. Mexican rice recipe are easy and delicious. They are a good dish to start out with. Once you have tried making rice (arroz in Mexico), you will find yourself adding it to your menu frequently.

Try something new and experiment. Adding a different bean can change the texture or flavor to a dish. Add tortillas or refried beans as a side dish, or throw together some fresh seafood and citrus juice to make a cooling ceviche on a hot day. Mexican food is great for kids to make, too. Let them make their own quesadillas or tacos.

For something new, try a Mexican breakfast. In the summer, a simple bowl of mixed tropical fruit is an authentic choice. On a colder day, try some scrambled eggs mixed with salsa. Fill a tortilla with a fried egg, tomatoes, ham, chilies, and cheese and serve it up with some refried beans for a taste you will find exciting.

About the Author:

We all know that salsa is available in jars but homemade salsa is too good not to make! With the many easy salsa recipes that Mexicans themselves love to make, you can try making your own wonderful Mexican salsa to complement sandwiches, salads and chips as well as Mexican dishes.

Caribbean Food Fusion A Background

By Melissa Walker-Jones

If you have ever sampled the delights of Caribbean cuisine, then you know that it is infused with delightful herbs and spices and flavors found in different parts of the world. This is because the history of the Caribbean is inflected with different cultures, East and West.

If you have made a trip to the Caribbean, then perhaps you are someone who is looking for Caribbean recipes that you can cook at home. If you are then you have probably searched for Internet for authentic Caribbean dishes such as Roti, Jamaican Jerk Chicken, or a nice plate of Flying Fish. Perhaps you are a regular visitor to your local Caribbean restaurant or you've tried to cook Island food at home using recipes you have managed to glean from a cook book or from the chef at your local Caribbean Takeaway.

Whatever the reason, sampling Caribbean dishes changes your world. The enjoyment factor when you get a little taste of the caribbean in dishes using authentic flavors, makes life that little more enjoyable.

Why is Caribbean cooking fusion cooking? The original south American indian tribes that inhabited the islands of the Caribbean, the Arawaks, Taino and Caribs cooked using the fruits and vegetables found on the islands. As more people from around the world arrived, the Europeans, who brought enslaved Africans, techniques, flavors and ingredients began to change.

As the Africans eat what was left from their slave masters, they coupled their own cooking techniques with the new ingredients and made from them delicious slow cooked stews and energy sustaining meals. They added herbs and spices to flavor the meat, and added vegetables to make the meals stretch. Later the influx of Chinese and Asian workers from Asia, added to the culinary mix.

If you enjoy home cooking and you like trying different cooking styles, try out some Caribbean recipes at home. Use the best ingredients that you can find and make sure that they are fresh. This will add to the intensity of the flavor and the success of the dishes.

One aspect of Caribbean cooking that is prevalent, especially with mean dishes is marinading. Meats are covered in herbs and spices, commonly referred to as seasoning and left to marinade for at least 2-3 hours before cooking. Many people leave their meats to marinade overnight in a refrigerator. This helps the meat to tenderize, as well as infusing it with the flavors of the spices and herbs, giving each dish it's authentic flavor. You can always tell when you're not eating authentic Caribbean food at a restaurant as the meat will be flavoursome on the surface but those flavours diminish as you bite deeper.

Cooking meat slowly is another feature of Caribbean food. Remember the islands are a relaxing place. So should the method by which you cook island food. Slow cooking helps meat to develop flavor and tenderness if cooked over a low fire.

I hope this article has given you a little taste of the Caribbean and has even, possibly got you in the mood to try out some Caribbean recipes for yourself. As said before, Caribbean food is really a fusion style of cooking. The inhabitants of the Islands took what was available to them and created dishes that are still with us today.

About the Author:

If you want to know more about Caribbean Food check out Melissa's website for more Island cuising, hints and tips Click here to get your own unique version of this article with free reprint rights.

Don't grill vegetables outdoors till you've read these simple guidelines

By Stephen Kember

Vegetables make excellent subjects for grilling, albeit not all. Cooking times vary greatly dependent on vegetable. Vegetables are delicate, far more so than meats. Whether you grill on gas or charcoal it matters not, but remember, smoke from charcoal will greatly enhance the flavor of your vegetables.

There are just ten simple guideline that best ensure wonderfully flavored grilled vegetables when you're cooking outdoors.

1. Take it easy, grilling vegetables outdoors is easy. The steps are these: clean, soak, dry, cut evenly and then cook quickly; .........don't overcook;

2. Get the heat up. Cook medium to hot; you should be able to hold your hands 3-4 seconds over the grill; 2-3 seconds and its too hot; more and its too cool;

3. All vegetables take different times to cook, see my guidelines below. Its best to cook vegetables in a grill basket; if not use a lightly oiled heavy duty piece of kitchen foil;

4. You should not grill: the majority of greens, celery, cucumbers and watery or leafy vegetables; they are all highly unsuitable;

5. Soak vegetables in cold water before grilling for 30 minutes then dry;

6. Marinade your vegetables with herbs and spices; these can be used to really great effect; but don't salt before grilling, salt after;

7. As vegetables are irregular in shape cut then into even strips so they cook evenly;

8. Brush vegetables ideally with olive oil or if not butter;

9. Coarse vegetables can cut into cubes then grilled using skewers;

10. A list of vegetables that are ideal for grilling are as follows; cooking times are total times:

* Corn: Remove husks, rinse then wrap individually in foil. Cooking time: 10 to 12 minutes;

* All types of potatoes: No need to peal, wash then cut into favorite shape, chunks, wedges etc.With whole un-peeled. Cooking time: 20 to 30 minutes; baked potatoes 45-60 minutes;

* Eggplant: Cut lengthwise or horizontally for larger eggplants. Cooking time: 2 to 3 minutes;

* Garlic: Use only whole bulbs with the root cut off. Brush with olive oil, place cut side down. Cooking time circa.10 minutes or till skin is brown;

* Mushrooms:Rinse then grill whole unless very large. Cooking time: 4-7 minutes dependent on size;

* Tomatoes; Best cut in half. Cooking time 2 to 3 minutes

* Carrots: Wash then peel. Cooking time: 20-25 minutes;

* Small zucchini and summer squash: No need to wash. cut into 1/2" slices. Cooking time: 6 minutes

* Bell peppers: Seed then rinse then slice into strips/squares. Cooking time: 5-7 minutes;

* Asparagus: Remove tough areas & trim 3/4" from the bottom of each stem then wash to remove grit; Cooking time: 6 to 8 minutes;

About the Author:

Stephen Kember is a acknowledged outdoor cooking expert. He runs The outdoor cooking equipment Store, which you can visit by going to the link. If grilling is your passion have a look at one of the latest ceramic grills that can grill, BBQ, bake & smoke and where for a short time prices have been significantly reduced.

Using a Cooking Spatula to Flip Pancakes

By Roger D. Romen

Pancakes are a delicious breakfast food. Unless you hate good foods or eat no carbs, there's no way you can't like pancakes. They're not an especially common breakfast food because they take a little while to make, but sometimes you are just in the mood for pancakes!

It usually takes longer to make pancakes than it does other breakfasts. For example, cereal is as simple as pouring it from a box into a bowl and then pouring milk over the cereal. Then your all set to eat. With pancakes, you have to make batter, pour it onto a griddle to form pancakes, cook, flip, cook some more, and serve it.

While pancakes aren't too hard to cook up, if you want them to actually resemble pancakes, you need to know how to correctly and effectively flip them. If you flip them wrong, you might end up with a mess of pancake that just doesn't look right. Get the flip down and you will get what you know as a pancake.

Now that you want to know how to flip pancakes, you need to make sure you have the right tools. Of course, most importantly you will need something to flip it with. You should use some sort of cooking spatula or turner. Use basically the same thing you use to flip burgers.

First, pour out the batter onto the pan to form pancakes. Make them a good size, not too big, not too small. If they are too big, they will be very difficult to flip. It really doesn't make a difference if they are too small. They will be ready to turn when tiny bubbles for across the top which will take about a minute.

When they are cooked and ready to flip, start by sliding the spatula under the pancake. Do this quickly so that you don't mess the pancake or any surrounding pancakes. Put the edge of the turner to the side of where the pancake will be after first lifting it up. Flip it over and let it cook for about another minute before removing from the griddle.

About the Author:

If you are looking for good quality cooking spatulas or electric griddles to cook and flip your pancakes, we have what you're looking for!