There are many cleaning supplies that can be found on store shelves. However, most of them have chemicals or hazardous materials in them. If you would rather not clean your home with all these cleaners, you have the organic cleaners you need right in your home already.

Vinegar and baking soda can be used to make homemade cleaners that are just as good as the chemically-laden cleaners you buy at the store. In fact, they are really better. Not only do they clean as well, they are much better for your home.

Use vinegar to remove unpleasant odors rather than using commercially available products. You can place a couple of cups of vinegar on a pot. The vinegar absorbs odors, in fact if you add a few drops of vinegar to cabbage while it is cooking to remove any odors.

Vinegar can also be used as a disinfectant. Reports indicate that a five percent solution of vinegar kills 99 percent of bacteria. Mold and germs are also susceptible to the strength of vinegar. Since vinegar is a food item, the makers can not claim that it is also good for disinfecting.

Baking soda can be mixed with vinegar to unclog drains much better than anything currently on the market. Pour a cup of baking soda into the drain. Follow the baking soda with a cup of vinegar, then run hot water down the sink for several minutes. Not only will your drain be unclogged but you will have kept chemicals from your home and kept the chemicals from getting into the water system as well.

Add a few tablespoons of vinegar to soapy dishwater to help cut the grease from pots and pans. Put a cup of vinegar into an empty dishwasher to clean it once a month. If your microwave is covered in food splatters, put a microwave safe bowl filled with two cups of water and half a cup of vinegar and then place into the microwave. Set the microwave on full power and run it for several minutes. Leave the microwave closed for several minutes and then carefully remove the bowl. When you wipe the microwave out the food will come out much easier than if you use chemicals.

Commercial cleaners for no wax floors are filled with ingredients that are not safe for your family, or the environment. Mixing one gallon of water with a half cup vinegar will clean and shine your floors. If you have stuck on messes, add a couple of tablespoons of baking soda with vinegar to create a scouring powder.

Baking soda has many uses, as well. Clean silver with a homemade paste of 3 parts baking soda and one part water. Rub the paste onto each piece of silver and then rinse. Buff with a soft, dry cloth.

Have you burned food in the bottom of a pot? Sprinkle baking soda into the bottom of the pot and then add hot water to cover the area that is burned. Leave the mixture in the pot overnight. In the morning the mess will come out much easier.

Remove odors from carpets without adding chemicals to your home. Sprinkling baking soda onto the carpet and leave it for at least fifteen minutes. Vacuum the baking soda and repeat if necessary.

Clean childrens toys with quarter cup baking soda and 1 quart warm water. Although Clorox and Lysol both claim to kill germs, this mixture is healthier for your children and the rest of the family to be around. Rinse the toys with clear water and then allow them to air dry.

Organic items are becoming more and more popular. Organic items go beyond food. Soon you will be able to find them on every aisle of the local discount store. Until that time, however, you may have to do some searching to find exactly what you are looking for.

Todd Raymer Health Consultant
Brought to you by Viva Vitality proud distributors of GBG Health and Wellness products.

[tags]gbg,Liquid Vitamins,Vitamins,GBG Vitality[/tags]

If you’re looking for a good or the best raw food bar recipe or have had problems making bars in the past, here is the best way to make raw food bars. When I first starting making raw foods many years ago, I had a problem finding the right consistency when trying to make raw bars. They were either too sticky or wouldn’t hold together. They would fall apart and be nothing like the bars you buy. I wondered what the secret was.

After trying dozens of recipes with disappointment, I did my own experimenting and found the best proportion of ingredients. Using nuts and dates to find a basic recipe, this one holds together nicely. Part of the secret is in a 2 process mixing.

I used Brazil nuts and cashews. Brazil nuts are hard nuts so should be ground to a finer grind to protect your teeth.

This easy recipe is quick although you’ll want to refrigerate it or put it in the freezer for awhile before you take the bars from home.

One of the problems in the consistency is that your dates may be different sizes. I use medjools but even those vary in size. So you may have to make some adjustments if they don’t turn out perfectly. But I’ve made these many times and they have always turned out great.

For my best raw food bar recipe:

Ingredients: 2 cups raw Brazil nuts, 2 cups raw cashews, 8 medjool dates, sea salt and lemon juice.

Put 1 1/2 cups of the raw Brazil nuts in a food processor and pulverize or grind into very small pieces, about the size for pesto. Does not have to be perfect. They will be different sizes and some will be very fine. This is good because it’s a hard nut. Then add 8 pitted medjool dates, they must be medjools. The fresher the better. Older dates may be drier. Then mix in the dates to form a dough but don’t overmix.

Then add 1/2 cup more of Brazil nuts and 2 cups raw cashews. Cashews are a softer nut and can be various very small chunks and some fine. No big chunks. Add a pinch of sun-dried sea salt and a squirt of fresh squeezed lemon juice and grind for a few seconds until mixed. The cashews should be ground fairly fine with some chunks. Feel the dough or mixture to see if it holds together. It’ll be a little sticky and it’ll set up in the refrigerator.

Now you can also add goji berries or other dried fruit if you like or a little shredded coconut just until mixed in. Don’t overmix.

Spread the dough into an 8, 9 or 10 inch square dish or 10 inch corning ceramic dish, depending on the thickness you want. You can also form the dough into balls. Place in the freezer for an hour or the refrigerator for a couple of hours or more. When set, slice into bars or into smaller pieces for a quick snack.

When eating Brazil nuts you don’t want to overindulge. Brazil nuts are high in selenium. Selenium is good for us and absent in the soil in many countries. But too much selenium can cause a toxic overdose. You can make and eat these whether you’re on a raw food diet or not. So go easy on the best raw food bars and don’t eat them all at one sitting. You’re sure to enjoy my best raw food bar recipe and make it over and over.

For my raw food diet cure and secrets - how I used it to help cure my breast cancer, arthritis, fibromyalgia, acid reflux, digestive & sleep issues, headaches, pain, weight loss, etc. see a nurse/raw food expert’s http://www.RawFoodDietCure.com and my easy raw food recipes http://www.RecipesRaw.com

[tags]raw foods,raw food diet,raw food recipes,raw food bars,easy,free raw food recipe,raw recipe,best raw[/tags]

The first cakes baked here aren’t actually cakes at all; they are small loaves of sweet bread. Obviously, we have made a giant leap from those days where baking cakes are concerned. The modern home bakers would probably be delighted choosing the one recipe that suits their own taste and fancy. You do not need to be a pastry chef to make beautiful cakes; you just need the know-how and practice. Start your cake making adventure by investing in a good set of cake decorating tools.

As soon as your cakes are cool, you may start decorating them, using a smooth icing to cover all areas of the cake’s surface. In cake decorating it is terrible to have crumbs in your icing, so it is a good idea to begin with a thin layer of frosting, enough to rid all crumbs, then lock them in place before the regular layer is applied. Set them up and leave them in the refrigerator for 20 minutes. The icing will be set and all crumbs will not surface to the crucial layers where your decorations will be. Now it is possible to start decorating your cake without having to worry about crumbs spoiling the decoration.

You can apply the next layer using an icing spatula to make the job much easier. Start at the sides by smoothing the icing nicely using the icing spatula. Dip the spatial in cold water before you use them, it makes the job 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 Uncomplicated Designs

Learning to smooth the icing is the hardest part in cake decorating. Spend time practicing this before you do the real thing. Once you have it down, show it off, even a cake without many decorations which is clean and smooth will make a perfect offering.

Instead of icing, cake tops can be dusted with powdered sugar. Use a stencil for a more elaborate experience or you can use powdered sugar for a dusted look. Edible decorations are a beautiful yet simple cake decorating technique. If it fits your theme, try using colorful candies to make your cake more noticeable!

The use of cardboard combs can make your icing looks textured. To make nice little flowers, use piping by fitting a pastry bag with a metal tip. With cake decorating you can get to tap into your creative talent and invent some new designs; flowers, leaves, at the top or sides of your cake. Apply a steady pressure and start your little adventure decorating your cake with flowers, leaves, cones and whatever you wish to include as part of the design. Use your other hand to guide the tip and keep it steady. To make it easier for you, take time to learn effective piping methods.

Fondant is used in complex cake decorating which is actually a smooth white paste. They are kneaded and rolled, then placed over the top to create an instant look that is so appealing to the eye. It is also used to make designs that are 3-D; although it is less tasty than butter cream, the cake will look sleek and elegant.

Michael Hehn is a specialist in cooking. If you want more information about cooking, visit cooking info.

[tags]recipe, food, cooking[/tags]

It may be interesting to know that the first cakes baked in the US were actually small loaves of sweet bread! Today, we have a huge collection of cakes using almost every ingredient available under the sun-indeed what a far cry from the early days of cake making. This should delight any home bakers as there is so many to choose from. To bake a great cake, you just need a little knowledge and some practice. You obviously need the right cake decorating tools to create the effects you desire.

Every cake worth merit starts with a smooth icing; cakes need to cool completely before they are iced and decorated. It is a good idea to start your cake decorating with a thin layer of frost, enough to cover all crumbs from ever getting into the regular layer of your icing. Set them up and leave them in the refrigerator for 20 minutes. This sets the crumbs, locked into the first and makes your job easier. When all crumbs are locked into the first layer, the job will be much easier for you now.

You can apply the next layer using an icing spatula to make the job much easier. Once you have enough icing on the cake, start smoothing the sides with the spatula all around the perimeter of the cake. There is one well-kept secret you can use: dip the spatula in cold water before you start any smoothing, it makes the job a whole lot easier. Dip it again in cold water as you hold the spatula horizontally over the top, and start smoothing the surface of the cake. Use both hands and drag the spatula towards you, starting at the furthest point.

Avoid the Complicated - Keep it Simple

Some cake decorating books claim that smoothing icing is the hardest part. Always practice to perfect the skills you have. Once you get it right, show it off to your family and friends.

If icing is not your cup of tea, use dusted sugar powder. You can create a nice effect wit sugar powders; if you want a more elegant and classy look, use a stencil. Edible decorations are a beautiful yet simple cake decorating technique. The use of colorful candies, nuts and coconut slices can make your cake stand out from the crowds.

To apply a textured look, use a small cardboard comb, available in baking supply stores. Piping is achieved by using a pastry bag fitted with a metal tip. This is the most important part in your cake decorating adventure because it opens up whole new possibilities-you can create flowers, shells, and anything you can virtually imagine. Do not over stuff your piping bag, one cup of icing is sufficient and start decorating your cake by using a steady pressure. Use your other hand to guide the tip and keep it steady. Learn about piping techniques before you start.

Fondant is another choice you can use I cake decorating; this is the smooth white paste popular in weddings and special occasions. They are absolutely a delight to use, simply roll them and place over the cake for a classy look. They are popular for that wow factor when used to create 3-D designs that are elegant and catchy.

Michael Hehn is a specialist in cooking. If you want more information about cooking, visit cooking info.

[tags]recipe, food, cooking[/tags]

Using real restaurant recipes - such as this Olive Garden Lasagna recipe - can put food on your table and dollars in your pocket! Imagine the savings from eating out at restaurants by using the real recipes straight from their kitchen into yours. Recipes such as the Olive Garden Lasagna Recipe can be surprisingly easy to make and much cheaper than the restaurant version. Making this lasagna for your family and friends will be sure to impress.

Many real recipes from restaurants such as Outback, Chili’s, Applebee’s, PF Chang’s, and more are available in secret recipe books. But before you try one of those books, try the following free recipe for the Olive Garden Lasagna.

Olive Garden Lasagna Recipe
Serves 8

Ingredients:
Lasagna strips

Alfredo Sauce: 1/2 pound sweet or salted butter, 12 ounces heavy cream, freshly-ground white pepper, 1 1/2 cups, grated fresh Parmesan, 18 slices mozzarella cheese

Ricotta Mixture: 1 pint ricotta cheese, 2 ounces grated Romano, 3 ounces shredded mozzarella, 2 tablespoons sliced green onions, 2 teaspoons chopped fresh parsley, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1 1/4 cups cooled Alfredo Sauce

Vegetable Mix: 4 cups broccoli florets, 2 cups coarsely-chopped carrots, 4 cups sliced mushrooms in 1/4″, 2 cups diced red bell peppers, 1 cup diced green bell pepper, 1 cup diced yellow onion, 2 cups sliced zucchini

Cooking Directions:
Lay out enough dry lasagna strips in a 9- by 13-inch pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely “al dente” and drain.

Alfredo Sauce: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.

Ricotta Cheese Mixture: Combine all ingredients in a bowl and blend
thoroughly with a rubber spatula. Set aside at room temperature.

Vegetables: Combine all vegetables and mix well.

Assembly: Coat the bottom and sides of a 9- by 13-inch baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cup of the Ricotta mix evenly over the strips. Top with 8 cups of vegetable mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the vegetable layer. Repeat this layering.

Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mix to finish. Cooking: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed-side down. Bake lasagna in a preheated 375 degree oven an hour or until the internal temperature is 165 degrees. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving.

Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.

Visit Reviews and Secrets: Restaurant Recipes for more FREE Restaurant Recipes including the Olive Garden Lasagna Recipe.

[tags]Real Restaurant Recipes, Olive Garden Lasagna Recipe, Save money on meals, secret recipes[/tags]

What family doesn’t have a secret family recipe that is passed down from one generation to subsequent generations? Most family recipes are handed down and kept by one family member. The recipe might be written on a piece of scrap paper or it might be committed to memory and passed by word of mouth. A great recipe can be cooked and enjoyed, bringing back memories of picnics, family gatherings, or the person who created the recipe. If a person is in need of recipes there are various means of searching for one, as well as several methods for storing them.

Finding a recipe is easy these days. There are books that range on any topic for cooking. If a person struggles to get children to eat vegetables, there are recipes that sneak them into the foods that they will like to eat. Also, facilitated by the internet, recipes can be found on a plethora of websites dedicated to food aficionados.

The range of cooking websites is amazing. There is a website for any number of needs. Some websites will specialize in cooking with kids, while others may be dedicated to dietary needs, such as a gluten-free diet. Web searches can lead a person to the websites that he/she needs. On many websites, a person can print a recipe card.

Recipe storage is important. Computers have made sharing and getting recipes easier than in days past. People can print recipe cards from websites. Recipe software exists that allows a person to type in recipes, email them, or do various other things. The recipe software on the market ranges in price and in features.

Handwritten recipes can be typed onto a computer and organized using the recipe software. Some people still prefer recipe card organizers that allow access to recipes in a kitchen. Whether printing from the internet or using recipe software, having hard copies of recipes is made easier today than in days past.

Some people enjoy experimenting with food and ingredients. The adventurous cook may take an old family recipe and improve upon it by adding his/her own flare. The secret family recipe may evolve as times and tastes evolve. A person does not need to be a chef to enjoy cooking and creating unique culinary foods that will delight family and friends.
Remembering the recipes and storing them will help people in the future to cook and create family favorites, forever immortalizing their ancestors of the past.

If you are looking for recipe software, look no further than DVO Enterprises (http://www.dvo.com). Art Gib is a freelance writer.

[tags]recipe software[/tags]

Learning to cook from basic ingredients is the big savings! Pressed for time? Cook extra and have it as fast food another day. Simple cooking is just that. It is a learned skill. If you can read, write and use a computer then you can teach yourself to cook.

There is a wonderful amount of information including thousands of recipes for free on the web. It is a great family activity. Teaching your children to cook, helps them to appreciate the effort that it takes, as well as teaching them important life skills. You can learn together. Cooking is a great creative adventure!

Please do not spend your food money on anything that does not give you good food for your nourishment. Sodas, chemical drinks and prepackaged foods are full of stuff you may not even be able to pronounce, hurt your health and your pocketbook. Yes, they taste good, but they do not nourish you.

I like to make extra spaghetti, goulash, pizza sauces and soups to have on hand for fast food meals. A pot of old fashion oatmeal or cream of wheat will get you through several mornings of fast food, by micro waving a bowl full with some milk. It is a complete protein. Some raisins in it, will give you a fruit. Grits [ground cornmeal] with an egg stirred in and a couple of slices of cheese, is quick and easy.

Stir fried rice with an egg added is both filling and a whole protein. It will fill you up and keep you going for hours.

Vegetables that are easy on your budget are carrots, cabbage, celery and onions. Carrots and celery are so easy and give you lots of chewing, which is good for your need to chew and reduces your risk of strokes. Cabbage is a very versatile vegetable. Think of slaw, salad, leaves used as wraps for meat fillings, steamed and in soup.

Onions and garlic are very good for your immune system as are a lot of herbs like oregano, dill, mint, rosemary and sage and they make a lot of foods taste great. Tuck a few of them in your garden or grow in a few pots. Use the web to find out all the medical uses for them. The very best in cutting your food bill, is an edible garden.

Research has shown that a nicely set table with nice music gives the physiological perception of the food costing more and tasting better than the same identical food served on paper plates on a bare table. Just because your budget is pinched, does not mean that you can not treat yourself and your family well with the nice things you already have. You do not have to act poor!

Try to make one dinner a week a special occasion with setting a fine table and playing some pleasant quiet music. Act as if important company was coming. It will also help your children learn how to do it, their manners and proper conduct, for their future years. Make it a very special occasion, regardless of your menu. It is a great time to talk with your family. Cloth napkins can save a fortune over the years and you are going to do the wash anyway.

Biscuits, cornbread, pancakes, etc. are all good for you and easy on the budget. Making your own bread is good for working off stress. The kneading gives you good upper arm and breast muscles as well as saving money. Nothing matches the wonderful smell of fresh bread or cookies baking.

Five cups of flour can make one batch of bread, which can give you a great homemade pizza, a pan of sweet rolls and another batch of rolls or small loaf. Fresh bread and homemade soup can make a feast.

For desserts remember things like rice, bread and banana puddings. They taste great and are also full of good protein. The more protein you eat the fuller you will feel and the less food you will crave. Do not forget old fashion popcorn that you pop yourself. It makes a great snack for the family for a TV movie night. It is also a whole grain. Making a batch of cookies with your family will make pleasant memories for a lifetime.

Author: Judy Jantzen,is a freelance author who is actively engaged in writing articles for article marketing. Has spent many years in the kitchen cooking for a family of three.

[tags]writing, freelance writing, article writing, writing articles for artricle marketing[/tags]

If you’re looking for a healthy, great, easy raw food appetizer or snack, one of the best raw food recipes I’ve made is for mushrooms stuffed with pesto. You don’t have to be a vegan or raw food enthusiast like me to enjoy these pesto mushrooms. I’ve served them many times as a snack for holidays, events or just when having company over. They’re always raved about and so simple to make - a truly easy. free raw food recipe.

If you have a favorite pesto recipe that you use now, you can try stuffing mushrooms with it also. This is also a great recipe because if you make pesto regularly, you may find you always have some left over. This pesto mushroom recipe will easily take care of any extra pesto on hand or just sitting in the refrigerator.

This is also a great recipe to take to potlucks, raw food potlucks, food events or even for celiac disease meetings or events because they are gluten-free. These pesto mushrooms are good served warm or cold.

Helen’s Best Mushroom Stuffed Pesto - the ingredients: 4 cups organic basil with leaves and stems (or use Trader Joe’s whole container of organic basil), 1/4 cup organic parsley, 1 cup pine nuts, 1/3 cup olive oil, 3 cloves of garlic, and 1 1/2 tsp. sea salt or Celtic salt and organic crimini mushrooms.

In a food processor pulse all of the ingredients until the garlic is minced well. Wash the organic mushrooms, brushing off any dirt and de-stem (save stems for other use.) Place the mushrooms upside down with bottoms up. Stuff each mushroom with about one tablespoon of pesto. Place on a teflex sheet or dehydrator tray and dehydrate for about 1-2 hours at about 95 degrees. Best served warm but good cold also.

I always make these in a dehydrator because it preserves the enzymes and phytonutrients due to the low heat. If you don’t have a dehydrator you can try to make these in an oven at the lowest temperature for a short period of time. Try 10 to 15 minutes or so. Now I haven’t tried it with an oven so you would have to experiment, but you want to preserve the healthy benefits of these pesto mushrooms by using little heat.

So give my mushrooms stuffed with pesto a try and see how they’re truly a hit with your family, friends or potlucks or other events. You will get raves. Of course there are many recipes you can make using raw foods that are easy, healthy and gluten-free. If you’re new to raw foods why not give this free raw food recipe and other raw recipes a try and see for yourself why people who eat raw foods are so healthy.

For my raw food diet cure and secrets - how I used it to help cure my breast cancer, arthritis, fibromyalgia, acid reflux-digestive, sleep issues, headaches, pain, weight loss, etc. see a nurse/raw food expert’s http://www.RawFoodDietCure.com and my easy raw food recipes http://www.RecipesRaw.com

[tags]raw foods,raw food diet,raw food recipes,mushrooms,pesto,easy,free raw food recipe,raw recipe[/tags]

One of the great things about cast iron cookware is that it can be used on the stove top and the oven. That can make for less mess as you cook.

Your typical one dish meal includes your vegetables, meat and/or grain all in one dish. Most of them are fairly simple to make. The crockpot is a common way to make one dish meals, but your cast iron cookware can do it too.

For example, consider this shepherd’s pie recipe:

1 lb lean ground beef
1 cup beef broth
2 bay leaves
dash thyme leaves
1 cup sliced carrots
1 sliced onion
1 cup frozen peas
1 cup frozen corn

1/2 cup beef broth
1-1/4 tbsp flour
2-3 cups mashed potatoes
1/2 cup shredded mozzarella cheese

Brown ground beef in large skillet. Drain excess grease. Add 1 cup broth, pepper, bay leaves and thyme. Cover and simmer for 30 minutes.

Add carrots and onions. Cover and simmer until carrots are slightly tender. Add peas and corn and continue to simmer until all vegetables are cooked.

Preheat oven to 375 degrees F.

Combine 1/2 cup broth and flour. Mix until smooth.

Add to beef and vegetables. Simmer until slightly thickened.

Place beef mixture in bottom of casserole dish. Top with mashed potatoes and sprinkle with mozzarella cheese. Bake 10 minutes.

When I make this recipe, I use my large cast iron skillet and put it into the oven instead of the casserole dish. It works great. If I need something deeper, then a cast iron dutch oven will do the job. The mashed potatoes can be made either from flakes in a bowl, or by microwaving potatoes and mashing them in a bowl. Strictly speaking, I suppose that’s a second dish, but it’s one that just goes in the dishwasher like the knives and cheese grater, so it doesn’t really add to the mess much.

This won’t work for every recipe that goes from stove top to oven, of course. If pasta is included, for example, you may need to boil the pasta in a separate pot and then add it to the ingredients you cooked in the cast iron.

It may take just a touch of extra planning to come up with meals that only need one dish, but it can be worth it. Once you have a good recipie, you have something to make whenever you don’t feel like dealing with the mess.

It’s always a delight to me to cook something that creates less of a mess. Well cared for cast iron is sufficiently nonstick that the cleanup after most recipes is not too bad. I also trust cast iron far more than other nonstick surfaces. I like knowing what might be going into my food.

Stephanie Foster runs http://www.buycastironcookware.com/ as a resource for people looking to shop for quality cast iron cookware. Find new and used cast iron skillets at her site.

[tags]cast iron,one dish cooking,recipe,cast iron skillet[/tags]

Some people think that reading a recipe is difficult, it is really quite simple, the first part of the recipe is the ingredients, by following the ingredients you usually place them in the order that are listed, it is important that you weigh the ingredients to the exact measure that is listed.

The rest of the recipe tells you how to put the ingredients together and in what order. If you follow the recipe step by step you should be able to cook successfully. Some cooks after a lot of trial and error can do away with recipes and cook from memory. But a beginner at cooking should rather read and follow instruction from a recipe.

Here are some basic techniques to help you in mastering cooking. Once you’ve learned these you will find that cooking is easy and fun.

Many of these basic techniques have common names and are shared in most cook books. Learning them will help you to pick up any cook book and be able to understand what the author is talking about. Once you’ve learned these basic techniques, reading and understanding a recipe become child’s play.

Parboiling or Blanching

Parboiling or Blanching is a common technique, this is a process of cooking vegetables for a short time in boiling water, you can then remove the vegetables and either place them in bowl with iced water, or you can freeze them for later use. Once you start the cooking process again you will find that the vegetables will be softer and easier to manage. When you parboil or blanch vegetables don’t add any condiments.

Condiments (salt, herbs and spices) should only be added at the second stage of cooking. Blanching can also be used to remove vegetable skins or to make certain vegetables taste less bitter.

Grilling and Broiling

Grilling and broiling are two methods with similar results. Grilling requires intense heat usually done outdoors, above hot coals with a grill on top. This results in food cooked fast with some charring and caramelization that gives it a distinct flavor.

Broiling achieves the same or similar result but done differently in that you use your oven. Broiling is best done with the use of a broiling pan.

Like grilling you want the grease and fat to be able to drip away, it’s best to preheat the broiling pan before placing the meat on it. You will then place the pan towards the top of the oven so that it’s close to the grilling heat. It’s best to leave the oven door open to allow any steam to escape. You need a dry heat for cooking.

Your oven temperature should be set on about 500-550 oF or 260-288 oC. You will need to flip the meat half way through the cooking process to get an even all round browning effect on the meat. It’s important to watch the food to avoid burning it.

Steaming

Steaming is a method of cooking foods with very little water, to be successful in steaming you should have a cooking pot that has a tight fit lid, the best pots are stainless steel pots, but the important thing is to ensure that the lid is a tight fit, Cooking food by this method it’s best to use a low heat. Steaming is one of the healthiest methods of cooking, cooking by this method vegetables retain their nutritional and vitamins values.

Sauteing

Sauteing is to cook food in a saute pan, usually a hot pan large enough to hold all of the food in one layer, has a wide flat base and low sides. You need fat to saute such as butter, olive oil or lard, the principle is to cook food fast so that it seals in the flavors and moisture.

When sauteing you don’t use any utensils, what you do is flick your wrist you will toss the food in the pan shaking and turning on it’s own. You can saute many different kinds of foods, meats, vegetables, mushrooms. Sauteing the food means that you cook it right through. Sometimes you will saute in preparation for further cooking, onions are a good example. Saute them before adding other ingredients to make a stew.
The most commonly used methods of cooking are simmering and boiling. Let’s break down the two.

Boiling

Boiling means that you place your vegetables in a pot, cover with water place it on a stove and bring to boil. Once it has reached boiling temperature you could continue cooking at that temperature until the vegetables are done. To test the vegetables you need to check if they are soft. Using a fork or skewer pushed through will tell you how ‘done’ the food it by its softness. Don’t over cook vegetables or they will fall apart.

Simmering

Simmering is similar to boiling only you bring the temperature up to boiling point, then you lower the heat to let it simmer, it’s simmering when it is just ‘bubbling’ lightly. This method is slower and is used for handing foods that require long cooking periods such as stews and casseroles. You can use cheaper cuts of meat with this method as they require a long slow period to tenderize the meat.

You also need to understand how temperatures work on your stove and oven. Follow your manufacturer’s instructions to gain a good understanding of your cooking equipment.

Once you’ve mastered the above techniques you should be able to follow recipes with ease and be able to turn out some incredible meals. Of course practices makes perfect and once you’ve succeeded in one recipe you will gain confidence in trying out other recipes. Happy Cooking!

Joseph Adams creates niche websites, authors content, and welcomes writers to publish on his sites. To find out more about your favorite topic please visit his niche website at http://www.Cooking.GetMeArticles.com or visit http://www.GetMeArticles.com for links to all his niche websites.

[tags]cooking, recipes, cooks, cook book, cheff[/tags]