Cooking is a great activity for people who love to experiment and have fun with food. There are several ways to learn cook ranging from formal classes to experimenting at home. Whether you plan to cook for fun or aspire to become a chef, get started by following these guidelines.
Instructions
1. Take classes at a kitchen store like Sur la Table or culinary school to learn basic cooking techniques. Do not rush your learning--give yourself time to absorb new information.
2. Hire a professional cook to give you exclusive cooking classes. One-on-one training is an ideal way to tailor the education to your specific interersts.
3. Read cook books and food magazines to learn cooking techniques. Follow written recipes and keep trying until you get the desired results. Learn about the various sauces and cooking methods such as basting, broiling, baking and roasting.
4. Learn the names of different spices and seasonings and how they enhance the flavor of a dish. Also learn about the different pans, pots and utensils involved used to cook.
5. Cook with a friend or a family member who is an expert. Ask for tips on prepare delicious food and use innovative recipes.
6. Be patient when learning cook. Experiment with simple recipes first and proceed to difficult dishes as you continue to master the art of cooking. Mix and match different recipes to make your own.
7. Enjoy yourself as you learn cook. Be proud of your progress and enjoy your wonderful creations.
Fresh herbs give your food more flavor than dried. For best results, use the herbs shortly after picking as they do not keep their flavor for long unless dried. The drying process pulls water out of the herbs, decreasing their volume. When converting between fresh and dried herbs, keep this size difference in mind for success in your substitutions.
Instructions
1. Multiply the amount of herbs by three. Adjust the amount based on your personal taste. For instance, if the recipe calls for 1 tsp. of dried parsley, use 3 tsp. of fresh.
2. Plunge herbs into water several times to wash off dirt. Pat dry completely on a kitchen towel.
3. Pull leaves off stems and chop with a sharp chef's knife before adding them to your recipe.
4. Add fresh herbs at the end of cooking, even if the recipe calls for you to add dried herbs at the beginning. Dried herbs must soak in the cooking liquid longer to fully release their flavor.
5. Keep fresh herbs in the refrigerator until ready to use. Submerge the stem end into one to two inches of water in the bottom of a tall glass. Cover the entire glass loosely with plastic wrap and store in the refrigerator for up to 10 days. Change the water every other day for optimal freshness.
Tags: calls dried, recipe calls, recipe calls dried, their flavor
You truly love making your own bread and pizza doughs, but cringe each time you pay for packets or small jars of dry yeast. Here is a quick solution for the sticker shock: buy in bulk for the best deal.
Instructions
1. Check with your local food service store or "members only" discount bulk warehouse. Odds are excellent that either or both of these outlets carry one, two, five and even fifty pound bags of vacuum-packed active dry yeast.
2. Shop online and have bread yeast delivered. There are many baking and bulk food products websites that would be thrilled to hear from you and your credit card. This option makes sense if their shipping and handling costs are less than your transportation costs to get the stores mentioned above.
3. Examine the price on a three-packet strip of active dry yeast. Divide this by three and write down that figure. Now take the price on a one pound bag of the same product and divide by 32, which is a very conservative estimate of how many "packets" are contained within. Compare figures.
Serve five snails on a plate in France and it's called "escargot." Five snails in a U.S. garden are just called pests. Snail and slug control can involve pesticides, or you can pursue a simpler method.
Instructions
1. Cut four 1-inch holes, one per side, on the sides of a gallon plastic milk jug about 1 inch up from the bottom. Use a pocketknife, a craft knife or kitchen scissors.
2. Mix the sugar, baking yeast and water together in a large measuring pitcher. Let the mixture sit for about 15 minutes. Gently swirl the ingredients around for another minute.
3. Dig a shallow depression and bury the milk jug in the soil up to the bottom edge of the holes. Leave about a 4-inch margin of cleared soil between the buried milk jug and neighboring plant material.
4. Pour the liquid snail bait into the milk container up to the bottom edge of the holes. The slugs will be attracted to the yeasty, fermenting mixture and drown when they fall in.
5. Check the container every few days. Empty the trap and replace the bait every two days, when it loses its effectiveness.
Tags: bottom edge, bottom edge holes, edge holes, every days
Rioja, the wine-producing area in northeastern Spain, makes Spain's most famous and celebrated red wines. There is a lot that goes into the making of a classic Rioja. The slight differences in production can mean the difference between a good bottle of Rioja and a transcendent one.
Instructions
1. Understand the land where the grapes are grown. The area of Rioja is isolated from the sea by a vast mountain chain called the Cantabrian Mountains. This shields the area from harsh winds. The area is split into three sub-areas: Rioja Alta, Rioja Alavesa and Rioja Baja. The best wines come from grapes grown in the Alta and Alavesa areas.
2. Understand the grapes that make up the wine. While white wines are produced in Rioja, they are not the star of the show in this region. Malvasia, Garnacha Blanca and Viura make interesting and full bodied whites, but many aren't even exported. It is the red Riojas that really shine here. The main grape that is used in red Rioja is Temperanillo. The second most important grape used in blending in red Riojas is Garnacha, also known as Grenache in France and elsewhere. Mazuelo (also known as Carignan in France and elsewhere) and Graciano are minor grapes occasionally used in blending, as well.
3. Understand the different classifications of Rioja. There are three classifications of Rioja: Crianza, Reserva and Gran Reserva. These classifications have to do with two things, mainly: length of aging and quality of the grapes. A Crianza is the youngest wine made from the widest cross section of grapes. Open a bottle of Crianza, pour a small bit, smell it and take a sip. The nose will be full of fruit and vanilla and the palate will most likely burst with spice and ripe red cherry flavors. The Reserva Rioja is made from a more select collection of grapes and is aged a bit longer, both in the cask and after bottling. Open, pour, smell and taste this wine. This will be more subtle on the nose and most likely a bit earthier, and on the palate will have notes reminiscent of leather and pepper. Gran Reserva Rioja is only made in extremely exceptional years from just a handful of grapes that pass muster and is aged for a long time in both the cask and bottle before release. When you smell and taste this wine, it will be delicate and refined. The fruit will be very subdued and notes of smoke, pencil lead and tobacco will very likely be present.
4. Understanding pair these wines with food. Red Riojas are great food wines. When pairing a Crianza, think spice. The wine itself has a good deal of pepper, so match it with a dish that showcases Spanish Chorizo. When pairing a Reserva, the focus may be more on a subtler dish that features a piece of beef. A flank steak with chimichurri sauce would pair up well with a Reserva, the tannin of the wine cutting through the fattiness of the meat like a knife. With a Gran Reserva, the delicate flavors of earth must be matched with something as delicate and earthy on your plate. Sauteed veal kidneys with shaved black truffle on top would be the decadent yet subtle match for the equally decadent and subtle Gran Reserva.
Tags: Gran Reserva, also known, both cask, classifications Rioja, decadent subtle
Waffles are light batter cakes that are prepared with waffle irons. The irons are patterned to give waffles a unique shape. Waffles are popularly consumed as breakfast foods. They are often served alongside syrup, powdered sugar, butter and berries (often strawberries or blueberries). Waffles are delicious and have been popular since the Middle Ages.
History
Waffles have been in existence since the medieval era. They started out in the Middle Ages as ultra thin, light, crisp cakes that were baked between wafer irons. The irons were made up of dual metal plates attached together by a hinge. Each plate was affixed to an arm that had a wooden handle. Then, the wafer iron was put over a fire. It would be flipped around several times to cook both sides of the wafer evenly.
Types
There are various different types of waffles. The varieties include American waffles (thin and less dense than most waffles), Belgian waffles (world famous, light and crisp), Liege waffle (named after the Belgian city and sweet, small and dense), Potato waffles (made of reconstituted potato), Stroppwafels (slender Dutch waffles filled with syrup) and Hong Kong style waffles (round, large waffles).
Expert Insight
Belgian waffles are perhaps the most well known waffles. They are often used as a delicacy food during special occasions, family reunions and parties. They are commonly eaten on Christmas evening (although not so much as in previous times) and Mardi Gras.
Potential
There are a lot of wonderful, delicious and popular waffle recipes. Waffles as a food item have a lot of potential in meals, desserts and more. Some exciting waffle dishes include sour cream waffles, pumpkin waffles (with apple cider syrup on top), gingerbread waffles, blueberry oat waffles, nutty pecan waffles and whole grain waffles.
Theories/Speculation
Waffles are easily found, both at supermarkets and restaurants. Kellogg's Eggo waffles are great and easy to find in frozen food sections of supermarkets. Also, national chain restaurants such as the aptly-named Waffle House and International House of Pancakes (IHOP) are both wonderful places to dine on waffles.
Tags: Belgian waffles, cakes that, have been, irons irons, light crisp, Middle Ages
Buying charcoal briquettes can get pretty expensive during outdoor grilling season. Why buy them, when you can make them. These work just as well as charcoal briquettes. This is a great way to recycle your old newspapers rather than just toss them in the garbage. It's a good money saver too.
Instructions
1. Get a large tub or a small kiddie pool. Separate the sheets of newspaper. Do not use colored glossy paper. Lay the sheets of newspaper staggered in the basin or kiddie pool.
2. Cover with water. Let the newspapers soak for an hour or so. They should be thoroughly wet and mushy.
3. Grab a handful of wet mushy paper and form into golf ball size or even a little bigger. The larger they are, the longer they will take to dry. Squeeze out as much excess water as possible.
4. Lay balled newspaper briquettes out in a single layer in the sun to dry for 3 or 4 days. They have be very dry and crinkle when you touch them.
5. Use them like you would use normal charcoal briquettes. You will probably use at least twice as many newspaper briquettes as you would use charcoal.
Tags: Briquettes From, Briquettes From Newspaper, charcoal briquettes, Charcoal Briquettes From, From Newspaper
When you're done eating, use the chicken bones for bouillon.
Dehydrated chicken broth -- or chicken bouillon -- is great for flavoring dishes. However, store-bought varieties are full of added ingredients, which you might not want to eat. Make your own dehydrated chicken broth, using leftover chicken bones. Use your homemade broth as you would a commercial variety.
Instructions
1. Put chicken bones into a large spaghetti pot. Don't use bones that are more than three months old, as they may not be safe to eat anymore. Also, be aware that any seasonings on the chicken will flavor the cubes, which you might not want.
2. Add seasonings or vegetables, like onions, garlic, carrots or celery. Be careful, however, because too many vegetables will overpower the chicken flavor.
3. Fill the pot with water, until the water is about 2 inches above the chicken.
4. Bring the water to a boil, then reduce it to a simmer. Simmer it for about two hours, though you can simmer it longer. Simmering it for too long runs the risk of imparting the taste of bone to the broth.
5. Strain the liquid through a fine strainer into small bowls, and throw away the bones.
6. Put the liquid in the refrigerator to cool, where it can sit for up to two or three days.
7. Pour the broth into a wide pot or saucepan, bring it to a boil, and reduce it to a simmer. When the broth has been reduced in volume by three-fourths, or it looks like it is almost syrup, take it off of the stove.
8. Pour the broth immediately into a cake pan or muffin tins. Refrigerate it until it is solid, then scrape off the fat with a knife. After this, you can freeze the bouillon cubes for a long period of time and use them as you need.
A molcajete is the Mexican mortar and pestle, which is used to create a number of dishes in Mexico. Although there have been countless technological advances in kitchen tools, the molcajete remains a vital element in many Mexican households and restaurants. You can cook without one, but a molcajete can help you cook traditional dishes from Mexico as they were meant to be prepared.
Location
The molcajete was first used in the Tehuacan Valley of present-day Mexico.
Time Frame
Molcajetes were used up to 6000 years ago.
Name Origin
The word "molcajete" comes from the Aztec words "molli" (which means "seasoning" or "sauce") and "caxitl" (which means "bowl").
Material
Molcajetes were traditionally made from volcanic rock. Today, some are made from other types of porous rock or man-made materials.
Development
Molcajetes first developed when, over time, the grinding of coarse foods caused a hollow bowl to form in the grinding stone.
A simple stuffed animal can be a favorite toy for a child, especially if someone special makes it as a gift. There are patterns available to purchase, but you can make your own and create a unique gift by following a few basic steps.
Instructions
1. Determine if the toy is age appropriate for the child. If you're making it for a young child, consider choking hazards and embroider the features. If it's for an older child, use buttons and beads.
2. Choose a fabric. If the stuffed toy will have frequent launderings, use a sturdy, color safe fabric. If it's for display, a more decorative fabric might be a good choice.
3. Create a pattern by making a simple line drawing of the shape of the animal. A teddy bear or a gingerbread person makes a good first project. To get both sides equal, draw one complete side then draw a straight line from the top to the bottom for the fold line. When you place the pattern on the fold of the fabric and cut it out, both sides will be the same.
4. Double your fabric over with wrong sides together, pin your pattern in place and cut it out. You'll need a front and a back.
5. Join the front and back with right sides together, pin in place and sew them together, leaving a 2-inch opening for turning. Turn right side out.
6. Stuff polyester fiberfill through the 2-inch opening. Stuffing the animal firmly will give it more structure; packing it loosely will make it softer and more cuddly.
7. Whipstitch the 2-inch opening closed. Sew or paint facial features to finish your stuffed animal.
Tags: 2-inch opening, both sides, front back, sides together
Remember the delicious crunch of candied apples? Now you can make your own for the whole family (except for the kids with braces on their teeth, of course).
Instructions
1. Buy good, firm apples, such as Granny Smith.
2. Wash apples, remove stems and dry them thoroughly with a towel.
3. Insert one stick into center of each apple. Push stick in at top, where stem would be. Set apples aside.
4. Mix sugar, corn syrup and water in a saucepan. Set saucepan on burner turned to low or medium low.
5. Stir sugar mixture constantly, until all sugar is dissolved.
6. Continue to let mixture cook - without stirring - for 30 to 45 minutes until a spoonful dropped in a glass of water hardens immediately, or until mixture reaches 275 degrees on a candy thermometer.
7. Stir in vanilla and food coloring quickly.
8. Dip apples immediately into hot sugar mixture, holding each apple by the stick and turning to coat. Let excess drip back into pan.
9. Set coated apples on a greased baking sheet with sticks pointing up, until candy hardens.
A molcajete is a Mexican mortar bowl made from basalt, a volcanic stone. It is traditionally used with a basalt grinding pestle known as a tejolote. The molcajete's use has been documented since the traditional native cultures, such as the Aztecs and Mayans. Historically, the molcajete has had an animal head carved on one side of the bowl, with a pig appearing most frequently.
Instructions
Preparing Your Molcajete
1. To prepare your molcajete after purchasing it, grind some rice in the molcajete to remove any loose parts and to smooth out the inside of the bowl a bit. You will know that your molcajete is ready when rice ground within remains white instead of turning gray.
2. Season your molcajete. Molcajetes retain some flavor from foods previously prepared in them, similar to cast iron skillets, and will benefit from some use before you prepare your first dish. Grind a mixture of a few garlic cloves as well as basic spices such as salt and pepper.
3. Discard your seasoning mixture, wash the molcajete and tejolote with warm water, and air dry. Your molcajete is now ready to use.
Using Your Molcajete
4. Use your molcajete to produce excellent hand-ground salsas and guacamoles. The texture of a molcajete-ground salsa or guacamole is notably different from one prepared in a food processor.
5. The molcajete can also be heated and used to keep dishes warm. It retains heat for long periods of time
6. Grind items in the molcajete by pressing down onto the food with the tejolote and then twisting. This emits the maximum amount of oils and essences from the food.
7. Wash your molcajete with warm water. Do not use soap, as it will remain within the porous basalt. Allow your molcajete to air dry before using it again.
Tags: your molcajete, molcajete ready, prepare your, warm water, with warm
To obtain the best tasting coffee you need a clean coffee maker.
The Magimax M300 is an automatic espresso/coffee machine that makes a variety of different drinks. With the machine you already have the water and grounds waiting for you in the morning, so all you have to do is power it on and wait for the machine to peculate. Occasionally you do need to clean the interior of the machine so it is important to know take the Magimix M300 apart.
Instructions
1. Turn off the Magimix M300 and disconnect it from the electrical outlet. Once turned off unscrew the metal fitting on the front of the Magimix that sports the coffee drip.
2. Remove the front grate from the machine (where the coffee mug sits) then slide out the water compartment from the rear of the coffee machine.
3. Pull up on the compartment holding the coffee grinds. This exposes an internal compartment that gives you access to the interior of the machine.
4. Slide the compartment up and pull out the cover. This gives you complete access to the interior of the Magimix M300
Enamel cookware is lovely to look at and very convenient to cook with, but cleaning it can sometimes present a challenge. If you're cleaning the enamel cookware after a normal cooking session, or if you've had a kitchen mishap, some simple tips can make the job much easier.
Instructions
1. Allow enamel cookware to cool before attempting to wash it. Sudden changes in temperature can damage the enamel coating.
2. Wash enamel cookware in dish detergent and warm water.
3. Clean the enamel cookware with scouring pads that won't scratch the enamel surface. Avoid abrasive scouring pads and steel wool.
4. Remove stains on enamel cookware by soaking the cookware in a pan of warm water with 1 or 2 denture tablets. Allow the cookware to sit until the denture tablets stop fizzing, and wash in detergent and warm water.
5. Soak enamel cookware in salt water several hours or overnight, and then put the pan on the stove and boil the salt water. Rinse the salt water out and wash the pan as usual, with warm water and detergent.
6. Remove grease build-up from enamel cookware by covering the bottom with a thin layer of dry detergent. Soak a towel in warm water, wring it out, and cover the pan with the damp towel. Allow it to sit for a few hours. Rinse out the dry detergent and wash the enamel cookware.
If you want to make a chemical-free, antibacterial disinfectant, all you need are a few herbs and some vinegar. During the 1700s, a band of French thieves was caught looting the belongings of plague victims. They seemed, magically, to be immune to the plague and in exchange for their secret, they were given clemency for their crimes.Their secret was a special preparation of herbs and vinegar latter dubbed Four-Thieves Vinegar.We can still make good use of this disinfectant. Instead of relying on harsh chemicals to clean, this antibacterial, herbal vinegar makes an inexpensive, effective and chemical-free alternative.
Instructions
1. Thoroughly clean a glass jar and lid. Combine 4 tablespoons each of dried thyme, sage, rosemary and lavender with 2 cups of white vinegar and using a funnel, combine all ingredients in the jar and cover it tightly with the lid.
2. Rosemary contains camphor, a powerful anti-microbial. Thyme contains thymol, which clinical studies have shown to kill staphylococcus and salmonella. Lavender contains antibacterial compounds that are more concentrated than many chemical components used cleansers, like phenol, and sage contains natural phenol. Because these herbs are plants, not chemicals created in a lab, they offer less risk of creating super strains of bacteria through drug resistance, or causing adverse reactions in humans and animals.
3. Allow the mixture to cure for a month to six weeks in a warm, dark place.Shake the mixture occasionally during curing to help incorporate the herbs.Shake the mixture occasionally during curing to help incorporate the herbs.Strain the mixture through a doubled thickness of muslin or a fine-mesh strainer.
4. Mix equal parts water and the mixture into smaller batches for use. Add diluted mixture to a spray bottle and use as needed to clean counter tops, floors, appliances, glass and other surfaces.
Tags: curing help, curing help incorporate, during curing, during curing help, help incorporate
You don't have to be a professional chef or have a kitchen featured in a magazine to own and use a set of copper cookware. Today many kitchen upgrades include a shiny new set of copper pots and pans but knowing use and care for them is essential to keeping them in great condition allowing for years of use. Here's do just that.
Instructions
1. Remember, like anything, the good always comes with the bad. Copper is a choice among professionals because it conducts heat quickly, evenly and efficiently. It also oxidizes if it contacts acidic foods like tomatoes. This oxidization can cause illness, so make sure your copper cookware is properly lined with stainless steel. Older sets of copper cookware can be relined with stainless steel if necessary.
2. Rub that tarnish right out of the pan. Make a paste of lemon juice and salt and using a soft cloth, rub it on the inside of the pan to remove the tarnish from the copper and rinse with water. Because the copper is a soft metal, never use anything abrasive on the outside and avoid scratching the stainless steel lining as well.
3. Use lower heat settings when cooking with your copper cookware. Because of the efficiency of the copper, it will heat and cool quicker than other pans. Medium to medium-high heat is all that's needed when sauteing and frying.
4. Allow foods to come to room temperature before adding to the pan. Because there is no non-stick surface, any food that is cold will automatically stick if placed in a hot pan. To aid, add a little butter, margarine or oil before adding the food.
5. Clean the cookware thoroughly after each use. If foods are sticking, even after properly adding butter or oil and allowing to come to the right temperature, this is a sign that the pan has a residue in it. Clean the grease or food residue completely from the pan and try cooking in it again.
Tags: copper cookware, stainless steel, your copper cookware, before adding, with stainless, with stainless steel, your copper
The taste of the tropics is ever-present in any cocktail that features pineapple or mango. The mojito is also a cocktail that is known for its thirst-quenching kick. Combining the two flavors creates a Caribbean quaffer that will make you think you've died and gone to Saint Thomas.
Instructions
1. Create the pineapple and mango puree. In a blender, add 1 1/2 cups of pineapple and 1 1/2 cups of mango. Pulse until the fruit has broken down a bit. Begin pouring in half a cup of room-temperature water as you blend on a low speed. Continue adding the water until the fruit puree becomes liquid enough to pour. Pour it into a separate container with a lid and refrigerate. This will keep for up to one week.
2. Prepare the tumblers. In each tumbler, add four or five leaves of mint and 1/2 tablespoon of granulated sugar. Break down the mint and sugar using the muddler on each tumbler. Once muddled, fill each glass with ice to the top.
3. Assemble the cocktail. In a large cocktail mixer, combine one part fruit puree to one part rum over ice. Shake until combined. Strain the mixture into each of the cocktail tumblers. Once they are filled, go back to each tumbler, tossing the cocktail back into the cocktail mixer and pouring it back into each tumbler to fully incorporate the muddled mint. Garnish each cocktail with a pineapple slice and serve immediately.
Tags: each tumbler, back into, cocktail mixer, cocktail that, each cocktail, fruit puree, into each
Use this recipe for plum pie for large gatherings because it makes two pies. Plum pies date back to the early 15th century. With a few ingredients and a little time, you can make delicious plum pies. Serve warm plum pies with ice cream for a more traditional dessert. Read on to learn more.
Instructions
1. Pour the juice from the plum into a pan.
2. Mix the sugar and cornstarch. Cook on the stove until the mix thickens.
3. Remove the seeds from the plums. Drop the plums into the cooked juice mixture.
4. Roll out the pie crust. Use a rolling pin to make it smooth.
5. Butter the pie pans. Place two of the crusts into the pie pans. Cut the third crust into long strips.
6. Split the plum mix between the two crusts. Criss-cross the strips across the top of the pies creating a lattice look.
7. Cut off any crust that is hanging over the edge. Brush butter on the top of the pie crusts. Sprinkle sugar on the top of the plum pies.
8. Bake the pies at 350 degrees for 20 to 30 minutes or until cooked through.
Portabella mushrooms caps grow up to six inches across, handily filling a hamburger bun.
Meaty portabella mushrooms make a satisfying substitute for a burger on the grill, add toothsome texture to a salad and impart an earthiness to casseroles, soups and stews. Nothing more than mature cremini mushrooms, portabellas are available year-round in most grocery stores. Portabellas contain high levels of trace minerals like selenium, copper, riboflavin and phosphorus and a powerful antioxidant also found in chicken liver. Cooking doesn't negatively affect the nutritional value of mushrooms, so you can enjoy portabellas grilled, sauteed, stuffed and baked or broiled. Buy only firm, dry specimens, as slimy mushrooms have begun to decompose.
Instructions
1. Snap out the woody stem with your fingers and reserve it for use in stock or a saute.
2. Brush any loose dirt or grime from the mushroom cap and gills with your fingers, a damp towel or a soft-bristled brush.
3. Trim any darkened or disfigured gills from the underside of the mushroom cap with a kitchen utility knife.
4. Rinse off mushrooms with a gentle flow or spray of water in the sink, carefully cleaning off any residue or soil with your fingers. Pat dry with paper towels.
Kitchen gadgets and utensils with small, sharp holes are typically the biggest pains to clean. Pasta machines and pasta making attachments for other devices are just as aggravating to clean as cheese graters. But if you have a little patience, you can clean them the easy way.
Instructions
1. When it's time to clean up after making pasta, start by removing the largest chunks of pasta dough from your machine or attachments. Throw these pieces away.
2. Set the dirty machine and attachments aside on your kitchen counter and leave them there overnight.
3. The next day, check on your pasta machine and attachments. The remaining bits of pasta dough should be completely dried up. If you touch them, they'll flake right off. Hold each piece over the sink and brush away the dried dough with your fingers. Wash the bits of crusted dough down the drain.
4. Your machine and attachments should still require a little cleaning, but no hard scrubbing. A quick run-through with hot water, dish soap and your ordinary dish washing tools will finish the job.
Hot peppers are a versatile ingredient that add a pop of spicy flavor to a wide variety of dishes. In additional to their common uses--chili, hot sauces and salsa--hot peppers can be used in casseroles, stir-fries, pasta dishes, omelettes and vegetable dishes. They also make a savory, delicious garnish for salads, pizza, dips and tacos. If you find yourself with an overabundance of hot peppers, or simply enjoy creating your own hot pepper concoctions, you can preserve and flavor them right in your own kitchen.
Instructions
Hot Peppers in Vinegar
1. To sterilize the jars and lids, place them in boiling water for at least 30 minutes or run them through two dishwasher cycles.
2. Wash and dry the habanero peppers and sweet red peppers. Slice the peppers in half and remove the veins and seeds. Cut the halved peppers into strips or wide chunks.
3. Pour the white vinegar into a large pot and bring to a boil. Add the prepared peppers and boil for 5 minutes.
4. Add the minced garlic, black pepper, cayenne pepper and salt. Reduce heat to medium and simmer for 15 minutes.
5. Remove from heat and pour into prepared jars. Screw lids on securely. Allow the pepper mixture to cool completely, then refrigerate immediately.
Hot Peppers in Oil
6. To sterilize your jars and lids, place them in boiling water for at least 30 minutes or run them through two dishwasher cycles.
7. Preheat your oven to broil. Spray several cookie sheets with cooking spray and set aside.
8. Wash and dry the jalapeno peppers, Thai peppers and sweet red peppers. Slice the peppers in half and remove the veins and seeds.
9. Place the pepper halves on the prepared cookie sheets, skins up, and put them in the hot oven. Allow the peppers to broil until their skins begin to blacken and bubble. Remove immediately.
10. Remove the black, bubbled skin from the peppers and chop into smaller strips or pieces. Place even amounts of pepper pieces into your prepared jars.
11. Pour olive oil over the peppers, just enough to cover them. Be sure to leave at least a half-inch at the top of each jar.
12. Secure the jar lids and refrigerate immediately. Peppers will keep for seven to 10 days.
Buckwheat groats and grits are both widely eaten as breakfast cereals and as side dishes with other foods. Which one is better depends largely on personal taste. Both products are made by breaking up grains using a mill and then cooking the resulting meal in water, making it more palatable.
Buckwheat Groats
Buckwheat groats, as their name implies, are made from buckwheat. Buckwheat is actually a fruit, although it looks like and is used as a grain. Before milling it looks roughly like giant peppercorns with triangular hulls. Groats are created using the same milling process as for making buckwheat flour but with the grinding wheels set slightly farther apart to leave larger bits of the buckwheat. After milling, the meal is sifted to remove the broken hulls and other impurities.
Grits
Grits are made using a process very similar to that used for buckwheat groats but they are made out of corn. Dried corn is processed with a grinding stone that is set to a wider setting than that used for cornflour, resulting in crushed, granular corn bits that are known as grits.
Uses
Both buckwheat groats and grits can be boiled in water to create a breakfast cereal that is similar to oatmeal. Buckwheat groats can be mixed with oats to create a hearty mixed oatmeal, while grits can be added to cornbread flour to create a crunchier bread.
Locations
Grits are so popular in the American south that they have become synonymous with southern cooking. Grits are eaten for breakfast as well as with other dishes at lunch and dinner. Buckwheat groats are not nearly as popular in the United States and are seen by some as "hippie food" because of their association with health food stores and macrobiotic diets. Buckwheat groats are very popular in Russia and Eastern Europe and eaten by a wide variety of people.
Getting out of debt is a challenge you must meet if you want to enjoy financial security. In addition to adding stress to your daily life, mounting debt will keep you from owning a nicer home, furthering your education, starting a business or investing for your retirement. It's hard to overstate the enormity of the impact debt can have on your future. However, sometimes it's even more difficult to know eliminate debt.
Identification
To tackle your debt, you need to know exactly how much debt you have. Prepare a list of all your creditors, how much you owe and what the interest rate is on each loan. Prioritize your list with high interest payday or title loans first, credit card debt next. Your auto loan comes after that, followed by low interest student loans.Your home mortgage is last on the list.
Expert Insight
Paying off loans from payday or title lenders is top priority. These lenders are in the business of keeping you trapped in a cycle of high interest loans. A 2006 study by The Center for Responsible Lending reveals that nation wide, short term lenders charge an average 400 percent annual interest rate on their loans. Additionally, 90 percent of payday loan revenues comes from borrowers who are unable to repay on time.
Significance
Credit card interest is the average consumers largest financial drain. Lowering it is essential to getting out of debt. Find the most competitive interest rates currently available. Then ask your credit card company to match those rates. Persistence pays off when negotiating with credit lenders. Instead of dealing with the representative who answers your call, ask to speak with a supervisor who has more authority to change your interest rate.
Function
Your home loan is not part of the debt you should worry about paying off. But if you've got equity in your home, refinancing your mortgage can be a good way to eliminate other high interest debt. Shop for the lowest possible fixed rate. Don't be tempted to take an adjustable rate mortgage, even if the initial payments look very attractive.
Prevention/Solution
To meet your cash needs in a crunch, think creatively and exercise your entrepreneurial spirit. Sell a spare vehicle, hold yard sales, sell merchandise on eBay, sell old jewelry or get a part time job. If your debt is large and threatens your ability to keep your home, consider taking in a boarder or renting your home out for a couple of years.
Considerations
Some people use retirement savings to pay off debt, but advice from financial experts varies on this tactic. Because you usually pay penalties for early retirement fund withdrawal and your money will no longer earn you interest, you have to reinvest significantly more than you withdraw just to break even.
Bankruptcy can eliminate your of debt, but the effect on your credit history will be profound. Borrowing in the future will be difficult, and if you can get a loan, you won't be able to get the best interest rates. It also affects your ability to obtain business loans. Always consult an expert in financial law and taxes before when making decisions regarding bankruptcy.
Tags: high interest, interest rate, your debt, Best Debt, credit card, debt have
Frying foods in hot oil sears the outside surface, sealing flavor inside. Shallow frying, as opposed to deep-frying, uses a relatively small amount of butter or other oil product. Fish benefits from shallow frying as the hot oil imparts a deep golden color, improving the flavor and making a nice presentation.
Instructions
1. Choose a heavy enameled or non-stick frying pan, just large enough to hold your fish fillets.
2. Clean and cut your fish. Small medallions or strips fry well in shallow oil with uniform browning. Larger selections of fish may cook unevenly if you're using an electric stovetop or your frying pan bottom is uneven.
3. Make your favorite batter. Position the batter pan right beside your skillet to make transferring fish from batter to skillet less messy.
4. Preheat your skillet without the oil. After your fish pieces are battered or breaded and ready to go, heat up your skillet. If you add the oil at the first, it may burn before you can cook your fish.
5. Test the temperature of your butter or oil by dropping a crumb of batter into the skillet. When it's hot enough, the batter will immediately begin to sizzle and bubble. Alternately, use a cooking thermometer and when the oil reaches 180 degrees F, it's ready.
6. Place the presentation side of your fish downwards in the hot oil. The searing process will quickly seal the outside, creating a nice golden crust.
7. Turn the fish fillets or pieces over once and lower the heat. Depending upon the thickness of your fish and the temperature of the oil, the fillets may be ready to turn in two or three minutes. Cook until the fish flakes easily and is aromatic.
Young children will love helping create valentine treats.
Valentine's Day is not just for adults; kids enjoy the holiday, too. They, of course, are not planning flower purchases or fancy dinners, but will get a kick out of sharing homemade valentines and cooking up treats fit for Cupid himself. Show your tot how much you care by having him help bake and decorate goodies that scream, "I love you."
Sugar Cookies
Sugar cookies are easy and festive.
Make sugar cookies for pre-school-aged children to cut out and decorate. Choose cookie mix from the baking aisle in the grocery store, or purchase tubes of dough from the refrigerator section. Follow the mixing instructions on the package, and roll out the dough. Let the children use festive cookie cutters to form the cookies. Select Valentine's Day-themed shapes, such as hearts and arrows. Bake the cookies according to the instructions on the package. Once you remove the cookies from the oven and allow them to cool, have the children decorate them. Set up an assembly line with tubs of frosting, sprinkles and decorating gels.
Double-Layer Fudge
Decorate this easy fudge recipe with conversation hearts.
Cook easy double-layer fudge in the microwave. Combine 1 1/4 cups semisweet chocolate chips, 1/2 cup sweetened condensed milk and a dash of salt in a microwave safe bowl. Microwave the mixture on high at 30-second intervals until the chocolate is melted. Make sure to have the children help out by stirring after each interval. Use a spatula to spread the smooth, dark chocolate mixture into an 8-inch square pan that's been lined with aluminum foil. Create a white chocolate layer by replacing the semisweet chocolate chips with white chocolate chips. Repeat the entire sequence, spreading the white layer over the dark chocolate layer. While the fudge is warm, score it into 1-inch squares. Instruct the children to place a conversation heart on each square. Cool the fudge until it is firm, and then cut it into squares along the score lines. Have the children place each square into a mini muffin cup. Use cellophane and curling ribbon to wrap up each piece of candy.
Heart-Shaped Pizza Pie
Shape your pizza like a heart for unique Valentine's Day flair.
Purchase fresh pizza dough from the local grocery store or bakery. Flour a cutting board or counter top, and have the children roll out the dough. Help them shape it into a heart. Roll the edges inward to create a crust. Put out a dish of sauce, shredded mozzarella and other pizza toppings. Place the heart-shaped pie on a cookie sheet, and bake in a 425 degree Fahrenheit oven for about 15 minutes. Check to see that the crust is golden brown and that the toppings are bubbling. Let it stand for five minutes before cutting.
Crispy Cut-Out Treats
Use cookie cutters to shape these sweet and crispy treats.
Melt 3 tbsp. of butter in a large saucepan over low heat. Add in a 10-oz. package of marshmallows and stir until completely melted. Stir in a couple drops of red food coloring. Add 6 cups of crisp rice cereal, and stir until the cereal is completely coated. Use wax paper to press the mixture into a 15-by-10-by-1-inch pan coated with cooking spray. Cool slightly. Allow the kids to use heart-shaped cookie cutters coated with cookie spray to cut out the treats. Decorate with frosting, sprinkles and assorted candies.
Tags: chocolate chips, cookie cutters, children decorate, children place, chocolate layer
Romaine lettuce is the foundation to all Caesar salads. High in fiber, vitamins, minerals and phytonutrients, romaine lettuce is one of the most nutritious salad greens. When preparing your lettuce for your salad, you can either tear or chop it into bite size pieces. Once chopped, the lettuce needs to be eaten before it browns.
Instructions
1. Take off and discard any damaged or wilting outside leaves if you are starting with a whole head of romaine lettuce. If you purchased romaine hearts, the outer leaves have already been removed.
2. Cut the bottom off of the head of romaine lettuce. Chop approximately 1 inch up the stalk and throw the bottom away.
3. Separate your lettuce leaves and lay them in small stacks of three to five leaves that are close in size.
4. Chop your leaves crosswise starting at the top of the leaves and working your way down. Move your knife approximately 1 to 2 inches down each time, depending on the size of pieces you want.
Tags: romaine lettuce, head romaine, head romaine lettuce, size pieces, your lettuce
When fixing crab legs, many people make the mistake of either boiling or steaming their crab legs. Most crab legs that you purchase in the store will be frozen, which means they have already been cooked for you, so fixing them is simply a matter of reheating the crab legs to the proper temperature. The best methods for doing this are microwaving, baking, or broiling.
Instructions
Microwave
1. Place frozen crab legs in a bowl and thaw in refrigerator overnight. Thawing and cooking in the microwave can overcook your crab legs.
2. Remove thawed crab legs from refrigerator and place in microwave-safe bowl.
3. Add 1 Tbsp. water per 8 oz. of crab legs to the bowl.
4. Microwave on high for 3-4 minutes per 8 oz.
Baking
5. Place frozen crab legs in a bowl and allow them to thaw in refrigerator over night.
6. Pre-heat your oven to 350 degrees F.
7. Put crab legs on baking sheet and cook for 8 to 9 minutes. This method works best if the crab legs are whole. If the legs are split, then the crab legs are best prepared broiled.
Broil
8. If your crab legs are split, they are best prepared by broiling. Place frozen crab legs in a bowl and allow them to ghaw in refrigerator over night.
9. Brush your crab legs with butter or olive oil.
10. Broil for 3 minutes.
Tags: crab legs, crab legs, crab legs bowl, legs bowl, frozen crab, frozen crab legs, Place frozen
The date is set, the guests are invited and you have decided to serve a cheese platter for when they arrive. But from gouda to goat, cheddar to swiss, you have no clue on properly serve cheese at your dinner party. Hopefully these tips will make serving cheese a little easier!
Instructions
1. Compliment your cuisine. Before you can choose cheese to properly compliment your dinner party, you should really decide on the menu or pairings for the rest of the evening first.
2. Go to your local cheese store. There are literally thousands of cheeses from all parts of the world. And just because they're from overseas does not necessarily mean they're expensive. Take the time to travel to your local cheese shop and speak with the staff. Tell them the food and wine you plan to serve and let them make some recommendations and free samples.
3. Select a variety. Cheese is like wine in that people usually have specific tastes when it comes to what they like and don't like. Be sure to offer an array of soft and hard as well as mild and sharp cheeses so that all of the guests at the dinner party will be pleased.
4. Pick quality. The inside of the cheese should be free from cracks or discoloration of any kind. Also, if you happen to buy a natural rind cheese, make sure it has a rustic appearance. Please note, that when it comes to Roquefort and Blue style cheeses, it is normal for them to have some mold or cracks.
5. Provide accents. A variety of crackers and fruit such as grapes, strawberries or apples, can really help enhance the flavor of the cheese while making the overall platter seem lusciously decadent.
6. Serve on wood or stone. Let the cheese be the star of the platter. A simple wood cutting board or stone cheese slab is ideal to serve the cheese at your dinner party. Also please note that most cheese should be served at room temperature.
7. Impart wisdom. As your guests to enjoy the cheese platter you've assembled for your dinner party, be able to answer any questions they may have or tell them what region the cheese comes from. It's a conversation starter and a great way to break the ice.
Tags: dinner party, your dinner, your dinner party, your local cheese, cheese platter, cheese should, cheese your
Muenster is a soft American cheese which is often confused with munster, a french cheese. American muenster is prepared differently and sold earlier in the maturation process, so it's very mild. Muenster has an orange rind made from cow's milk and colored with vegetable dye.
With Vegetables
Muenster's soft texture and mild flavor make it perfect for grating and sprinkling over vegetables. For an authentic Southwestern dish, cook zucchini or Mexican summer squash with tomato chunks and corn. Season to taste with salt, pepper, garlic salt and a bit of onion powder if desired. Sprinkle the muenster over the top just before serving. The dish is known as "calabasitas."
For a cold muenster and veggie dish, enjoy chilled, diced tomato and chunks of muenster. You can add balsamic vinaigrette and pepper with cilantro, lemon pepper seasoning or a dash of garlic salt. Basically any seasoning you can use on a tomato is fair game. It's important to keep this dish cold so the muenster doesn't get too soft.
Muenster Souffle
Epicurious offers a recipe for muenster cheese souffle, though it calls for French munster cheese, which is very pungent; use American muenster for a milder souffle. Mix a souffle base of milk, butter and flour together in a roux, then cool to room temperature. Coat the baking dish in bread crumbs, and add the egg yolks. Stiffen the egg whites.
As with any souffle, the challenge with the muenster cheese souffle is folding the egg whites into the roux. Incorrect procedure can cause your souffle to "fall" or give you a quiche instead (which is a delicious way to eat muenster anyhow). Blocks of muenster are stirred in with the egg white, and the souffle is ready after about half an hour of baking. It looks poofy and browned on top when ready. For variation, experiment with different herbs like sage or thyme. You can also add some minced veggies, though you don't want to add too much weight to your mixture, so keep them minimal.
With Chicken
Combine two mild-flavored ingredients -- chicken and muenster cheese -- to make a savory meal. For a twist on cordon bleu -- chicken stuffed with ham and cheese -- stuff a boneless piece of chicken with bits of cooked bacon, green onions and muenster cheese. Season with a bit of garlic salt, pepper and onion powder to taste.
For a southwest treat, chicken Colorado, serve shredded chicken in an ancho chili pepper sauce. Cook ancho chilis for 30 minutes, blend with fresh garlic and strain carefully. Season with salt and pepper. Heat cooked, shredded chicken in the sauce for 15 to 20 minutes. Grate fresh muenster on top before serving. Though you can make this recipe with other types of cheese, the muenster's smooth taste counters the acidic flavor of the ancho pepper nicely.
Tags: muenster cheese, garlic salt, salt pepper, American muenster, before serving
Make different varieties of seasoned popcorn for your next movie night.
Popcorn is an easy, tasty snack all on its own. But you can add any spices and seasonings you enjoy to add extra flavor this movie-theater staple. Spices simply sprinkled on top of popcorn won't adhere properly, so you'll need to take some extra steps to make them stick. Paprika, garlic powder, chili powder, onion powder, curry powder and cinnamon are all flavorful additions to popcorn. Homemade popcorn works best for this technique, since microwave varieties are already seasoned with butter, oil, and salt. You can still use microwave popcorn, but opt for low-sodium, lightly buttered varieties instead.
Instructions
1. Cook the popcorn as usual. The popcorn must be warm to help the spices adhere, so cook it just before you season it.Place the popcorn in a large bowl or paper bag after cooking.
2. Melt the butter in a small saucepan over medium heat. If you want to keep the popcorn healthy, switch out the butter for a more nutritious fat. Margarine, olive oil, canola oil and grapeseed oil are all great alternatives. Coconut oil works well, too, but be sure to use only virgin coconut oil and not its heavily refined counterpart.
3. Remove the saucepan from heat. Add the spices and whisk vigorously until the ingredients are well-combined. If you're using an oil other than salted butter, add salt to the pan, to taste.
4. Slowly pour the spice mixture over the popcorn, mixing the popcorn around as you pour. Toss the popcorn with your hands to coat well. Serve warm or at room temperature.
One type of clam chowder is New England clam chowder.
There are several types of clam chowder, most of which hail from New England states. New England clam chowder and Manhattan clam chowder with their respective white and red colors are the most popular. Other well-known clam chowders are Hatteras, Minorcan and Rhode Island clam chowders. Some restaurants prefer to create their own recipes as well, creating even more types of clam chowder.
New England Clam Chowder
New England clam chowder is made from a milk or cream base. The chowder traditionally uses clams, hardtack crackers -- which were popular among sailors in New England -- potatoes, bacon and onions. Menus sometimes list "quahog" as an ingredient. Quahog is a Native American term for clams and is still used by New Englanders today. New England clam chowder has been famous for centuries; in fact, Herman Melville even wrote about clam chowder in "Moby Dick." New Englanders are strict about the ingredients for their clam chowder as well, specifically that there should be no tomatoes. In 1939, an assemblyman even attempted to pass a law to make it a statutory offense to add tomatoes to a chowder.
Manhattan Clam Chowder
Manhattan clam chowder is made from a clear broth and uses tomatoes to add flavor and a bright red color. Those very tomatoes that are so offensive to a New England clam chowder define the Manhattan version. In the mid-1800s, with large numbers of Italian immigrants moving to the east coast, specifically the New York area, tomatoes in clam chowder grew in popularity. The chowder was known by different names, including Coney Island clam chowder and Fulton Market clam chowder, but eventually became Manhattan clam chowder.
Rhode Island Clam Chowder
Rhode Island clam chowder traditionally uses a clear broth. The clear broth chowder is more popular among natives of Rhode Island and is made with clams, broth, potatoes, bacon and onions. Many older restaurants and hotels in Rhode Island and throughout New England will serve both a New England clam chowder and a Rhode Island clam chowder for tourist and native diners. A few locations serve a red chowder variation which uses a tomato broth base. This variation is still different from Manhattan clam chowder because it does not use tomato chunks or other vegetables.
Hatteras Clam Chowder
Hatteras clam chowder is found only in the North Carolina Outer Banks area but it is a very popular variation on clam chowder. Hatteras clam chowder is a bit of a blend between New England and Rhode Island clam chowders. The chowder is made with clear broth, potatoes, onions and bacon but it adds flour to thicken it. Hatteras clam chowder is often heavily seasoned with black or white pepper.
Minorcan Clam Chowder
Minorcan clam chowder is St Augustine, Florida's take on Manhattan clam chowder. The chowder is made just like Manhattan clam chowder, with chunks of tomatoes, but it adds datil peppers which are very hot. In 1768, 1,403 people from Minorca -- an island along Spain's coastline -- went to Florida as indentured servants, though they were treated like slaves. In 1777, the remaining Minorcans escaped to St. Augustine and brought their native recipes, one of which was a simple tomato-based chowder. Minorcans added datil peppers to the chowder and the name has stuck ever since.
Tags: clam chowder, clam chowder, Rhode Island, England clam, Manhattan clam chowder, Manhattan clam
Pineapple is good for you, full of flavor and delicious in desserts. Ideas for pineapple desserts range from cool and refreshing to warm and comforting. Pineapple can be served raw, grilled, baked or saut ed, or used as a garnish in desserts. Here are four scrumptious and easy pineapple dessert ideas.
Ice Cream Desserts
Pineapple can be found in many recipes that include ice cream. A variation of the classic banana split includes a pineapple topping. There are also various flavors of pineapple ice cream and sherbets.
The ingredients of one pineapple ice cream dessert recipe are: two sliced bananas, one 8-oz. can of drained pineapple chunks, 2 tbsp. margarine, 1/4 cup brown sugar, 1/4 tsp. cinnamon, 1/2 cup of coconut and 1 qt. vanilla ice cream.
Preheat oven to 350 degrees F and coat baking dish with vegetable oil spray. In a saucepan, combine the margarine, sugar and spices. Stir over low until it begins to boil. Add pineapple chunks and coconut. Stir until coated and pour into baking dish. Cover with foil and bake for 20 minutes. Place sliced bananas on top and return to oven for 5 minutes uncovered. Spoon into bowls and place a scoop of ice cream on top.
Cakes
Cakes are an ideal way to incorporate pineapple into desserts. Upside down cake, fruit cake and other pineapple cake recipes are some flavorful pineapple desserts.
To make a pineapple coconut cake, gather 2 cups flour, 1 1/2 cup sugar, 2 tsp. baking soda, 1/2 tsp. salt, one 16-oz. can of undrained crushed pineapple and one can of coconut pecan frosting.
Preheat oven to 350 degrees F. Sift together the flour, sugar, baking soda and salt in a mixing bowl. Stir in the pineapple. Pour mixture into two greased and floured round cake pans. Bake for 20 minutes or until golden brown. Let cool. Frost with the can of coconut pecan frosting.
For a pineapple rum shortcake, you'll need one fresh ripe pineapple sliced into eight rings, cooking spray, 2 tsp. butter, 1/4 cup brown sugar, 1/4 cup rum, eight premade shortcakes, whipped cream, eight maraschino cherries and chopped walnuts.
Grill the pineapple rings on a nonstick sprayed grill pan or barbecue grill until grill marks have appeared. Heat the butter, sugar and rum in a small saucepan over low heat, stirring constantly, until the sugar is dissolved and the sauce has thickened. Remove from heat. Put a pineapple ring on each plate and set a shortcake on top of each of the pineapple rings. Drizzle sauce on shortcakes and top with whipped cream, cherries and walnuts.
Other Pineapple Desserts
Pineapple desserts aren't limited to cakes and ice cream dishes. Other ideas for pineapple desserts are candy, cookies, fruit cups and dessert garnishes. For a sweet, healthful treat, you can also enjoy the pineapple by itself.
Gather the following ingredients to make chocolate pineapple chunks: 8 oz. semi sweet chocolate, 2 tbsp. vegetable shortening, 1/2 tsp vanilla and one fresh pineapple cut into chunks.
Place the chocolate and shortening in a bowl and place in microwave oven. Stir every 30 seconds until fully melted and stir in vanilla. Dip pineapple in the chocolate and set on wax paper until chocolate dries.
Grilled Pineapple
Pineapple can be grilled for dessert. Grilled it by itself or on kabobs with other fruits, such as nectarines, pears, strawberries, peaches, grapes, plums and cherries, pineapple in this form is another healthful way of having dessert. For extra sweetness, brush the fruit with honey during the last few minutes of grilling.
Tags: pineapple chunks, pineapple desserts, baking dish, baking soda, baking soda salt, brown sugar, coconut pecan
Wrap appetizers in aluminum foil to keep them warm.
If you're created a menu for your guests and realize all the warm appetizers won't fit in your oven, don't panic. Consider nontraditional warming methods, such as setting appetizers on top of towel-covered heating pads set at high temperature. With a little bit of ingenuity, your guests will be impressed by both the food you offer them and your inventiveness.
Instructions
Outside the Home
1. Line a cooler with aluminum foil.
2. Bake or microwave potatoes for 10 minutes.
3. Put the potatoes inside the cooler. The aluminum foil below the potatoes will act as an extra layer of insulation.
4. Put appetizer filled containers on top of the potatoes, and close the lid. Open it as few times as possible to avoid losing heat.
Rice Pillow
5. Fill a pillow case with two to three bags of rice.
6. Measure the length of the pillowcase opening. Cut the same length of seaming tape.
7. Lay the seaming tape in the opening of the pillowcase.
8. Press the seam you placed at the entrance of the pillowcase with a hot iron. It will prevent the rice from falling out of the bag.
9. Microwave the rice pillow for five minutes then lay the rice pillow out on a table. Set trays filled with appetizers on top of the rice pillow.
Basic Alternatives
10. Use a chafing dish: a serving pan that uses electricity or Sterno burners to heat water and keep the appetizers warm.
11. Serve dips and soups in a slow cooker set at "low," or place the ceramic slow cooker insert inside an insulated carrier.
12. Warm chicken wings, meatballs and other appetizers in an electric roaster set to the lowest temperature.
Jaggery is a traditional unrefined sugar product made from cane juice or palm juice, and is used as a sweetener for foods and alcoholic beverages in Asia, Africa, Latin America and the Caribbean. Molasses is not removed during production, giving it a typical color range from golden brown to dark brown, with the darker color being preferred as more pure. Jaggery is usually found in block or paste form. Jaggery can be tested for two common adulterants, metanil yellow (a coal tar dye) and sodium bicarbonate, to determine its level of purity.
Instructions
To Test Jaggery for Metanil Yellow
1. Measure 1/4 tsp. of crushed jaggery into a test tube or glass container.
2. Add 1/2 tsp. of alcohol to the container and use the stir stick to blend thoroughly.
3. Put on the rubber gloves and fill the eyedropper with muriatic acid or hydrochloric acid. Add 10 drops of the liquid from the eyedropper to the container.
4. Check for any color changes. Any color change to pink indicates the presence of metanil yellow, proving that the jaggery is not pure.
To Test Jaggery for Sodium Bicarbonate
5. Measure 1/4 tsp. of crushed jaggery into the test tube or glass container.
6. Put on the rubber gloves and measure 1/2 tsp. of muriatic acid or hydrochloric acid into the container.
7. Watch for signs of effervescence (bubbles) in the mixture. Effervescence indicates an adulteration with sodium bicarbonate, meaning the jaggery is not pure.