Cook Potato Slices In Oven

Slice and cook potatoes in the oven for a hearty dish.

Potatoes are comfort food. Mashed, baked and french fries top the list, but not far behind are sliced potatoes cooked in velvety sauces like scalloped and au gratin, as well as crisp oven-roasted slices. These dishes are easy to make in the oven. Assemble sliced potatoes and accompanying ingredients and let the dish cook while you tend to the rest of the meal.

Instructions

Oven-Roasted Potato Slices

1. Cover a baking sheet with aluminum foil and spray with non-stick spray. Preheat the oven to 400 degrees Fahrenheit.

2. Toss raw potato slices in a bowl with olive oil, salt, pepper, onion and garlic powder, oregano and basil. Adjust seasonings to taste.

3. Lay the coated potato slices on the baking sheet in one layer.

4. Place the baking sheet in the oven and let the potato slices roast for a total of about 30 minutes. After about 20 minutes, take the baking sheet from the oven and close the oven door.

5. With kitchen tongs, turn the slices over. Return the baking pan to the oven. Check the potatoes often and remove when they are golden brown on both sides.

6. Add salt if necessary and serve while hot.

Cooked with a Sauce

7. Spray a 2-quart casserole dish with non-stick spray. Preheat the oven to 350 degrees Fahrenheit.

8. Mix golden mushroom soup and milk until well blended. Set aside.

9. Place half the raw potato slices in the bottom of the casserole dish, overlapping as necessary. Layer half of the onions and half of the mushrooms.

10. Repeat layering with the remaining potato slices, onions and mushrooms.

11. Pour the soup and milk mixture over the casserole gently so the layers aren't disturbed.

12. Cover the casserole with a tight-fitting lid or aluminum foil and place it in the oven.

13. Bake for an hour or until potato slices are tender. Remove the dish from the oven.

14. Remove the lid carefully and add cheddar cheese if desired. Cover the dish again and let the cheese melt, then serve while hot.

Tags: baking sheet, potato slices, about minutes, aluminum foil, casserole dish

Make Hoghead Cheese

Make Hoghead Cheese

Once in a while, as you walk through a grocery store or meat market, you may see whole, frozen hog heads. Sometimes the eyes have been removed, sometimes not. And you may wonder why they're there. The answer is hog head cheese, which is a slightly misleading name because the finished product actually is a preserved meat jelly. It's a gelatinous, salty cold cut that can be eaten cold or at room temperature.

Instructions

1. Remove the snout, eyes and brains from hog's head. Place the head, feet and ears in a deep pot, adding water to cover the ingredients.

2. Add all of the remaining ingredients except vinegar. Boil the pot on low heat 2 to 3 hours or until the meat leaves the bone.

3. Allow the meat to cool. Remove the meat and mince it coarsely. Do not drain the pan. Arrange the meat in a cheese mold or loaf pans.

4. Add vinegar to the pot of juice and bring to a boil. Simmer for 30 minutes. Pour the juice over the meat.

5. Refrigerate overnight. Slice hog's head cheese and serve it with crackers or croutons or on rye bread.

Tags: head cheese, Hoghead Cheese, Make Hoghead, Make Hoghead Cheese

The Best Way To Make Chicken Broth Taste Savory

Chicken broth can be seasoned with specific herbs to make it more savory.

If you use chicken broth to create homemade chicken noodle soup, you can make the soup taste more savory by following a few guidelines that will ensure that the broth is full of flavor and richness. Making a chicken broth savory involves changing the way you bake the chicken, using fresh seasonings, and utilizing the marrow hidden inside the chicken bones. When you serve this savory chicken broth to your loved ones, they will taste how much effort you put into making it.

Instructions

Roast a Whole Chicken

1. Wash a whole chicken with water, and remove the innards.

2. Place the chicken in a roasting pan.

3. Massage the skin of the chicken with a mixture of butter and olive oil. The combination of butter and olive oil will give the skin of the chicken a rich, savory flavor once cooked.

Season with Fresh Herbs

4. Chop fresh thyme and basil, and sprinkle the fresh herbs over the skin of the chicken. Fresh herbs will flavor and will add an aromatic taste to the chicken skin.

5. Sprinkle the skin of the chicken with garlic and onion powders.

6. Sprinkle salt and cracked pepper over the skin.

7. Bake the chicken in the roasting pan in a 350-degree Fahrenheit oven for 3 to 4 hours.

8. Remove the meat from the chicken, and set it aside in a bowl for later use.

Crack the Bones

9. Place the bones of the chicken in between cheesecloth, and hit the bones with a mallet to break them open. This will reveal the bone marrow inside the bones, which will add a richness to the chicken broth once boiled.

10. Fill a large stock pot with water, then place the broken bones and skin of the chicken into the water.

11. Boil the chicken parts for 6 hours, refilling the water when needed.

12. Strain out the bones using a strainer, then strain the broth again using a small colander.

Tags: skin chicken, chicken with, butter olive, chicken broth, chicken roasting, more savory

List Of Types Of Cheeses

The variety of different cheese types makes it suitable for lunches, dinners or snacks.

Cheese has been available for around 4,000 years. The many varieties of cheese are produced in a number of different ways, using the milk of cows, goats, sheep, buffalo, camels, reindeer and yaks. Used as an ingredient in cooking or eaten by itself, cheese is produced around the world.

Fresh Cheeses

Unlike other types, fresh cheeses are not ripened or aged. Most fresh cheeses are made by curdling milk and then draining off the whey. Typically, they are light in taste and are often used as a filling for food, in dips or in desserts. According to Cook's Thesaurus, they have a higher moisture content and possess less sodium and fat than aged cheeses. Some examples of fresh cheese are ricotta, cottage cheese, cream cheese, goat cheese and bocconcini cheese.

Soft-Ripened Cheese

Soft-ripened cheeses have some of the same physical characteristics as fresh cheese; however, the manufacturing process requires some form of curing. According to the American Cheese Society, this type is cured from the outside in; the interior usually becomes very soft and in some cases runny close to the rind and at room temperature. It is not uncommon for the rind on the exterior to develop small clusters of mold; however, this does not affect the interior part you eat. Some varieties that fit into this type are brie, colby, havarti and monterey jack cheese.

Medium-Aged Cheese

Medium-aged cheeses require a brief curing process during manufacturing before they develop a distinct taste. According to Wisconsin Cheese, unlike fresh varieties, medium-aged cheeses are cured for between three and six months and have a mellow taste and a smooth texture. They have a lower moisture content than fresh cheese, but they are not as dry as aged cheese. The most popular medium-aged cheese is cheddar; swiss, edam and gouda cheese also fall into this category.

Aged Cheese

Aged cheeses require the longest curing process of all the cheeses. This category contains varieties, such as aged bleu, romano, aged cheddar and parmesan. It typically takes around six months for most cheeses in this category to age; some types require a couple of years before they are ready. The curing process associated with this type produces cheeses with more pronounced and fuller tastes, states Wisconsin Cheese. This type of cheese is generally dense, dry and firm to the touch.

Tags: curing process, fresh cheese, this type, before they, cheese produced

Make Healthy Snacks/Trail Mix

Trail mixes are ideal travel snacks.

Perfect for hikes or long treks into the woods, trail mix is a healthy snack that will provide you with the necessary fuel your body needs to carry on. This easy-to-put-together snack traditionally consists of nuts and other additional mix-ins such as dried fruits and optional sweet additions. It's completely up to you how you make your trail mix. Other healthy and easy trail mix type of snacks include oat cluster mixes and popcorn snack mixes. Always choose sugar- and salt-free ingredients for the healthiest possible snack.

Instructions

Basic Trail Mix

1. Choose 1 cup each of two different types of nuts or seeds. Options include peanuts, almonds, cashews, pecans, walnuts, shelled sunflower seeds and pumpkin seeds.

2. Choose 1/2 cup each of two different types of dried fruits, such as raisins, cranberries, apricots and dried peaches

3. Add in a 1/2 cup of low-sugar sweet treats. This is optional, but if you like your trail mix with a touch of sweetness, try adding dark chocolate mini chips, carob chips or yogurt chips.

4. Combine all the ingredients together, and pack in a resealable plastic bag or plastic travel container.

Oat Cluster Trail Mix

5. Preheat the oven to 275 degrees F.

6. Combine 1/4 cup quick cooking oats with 1/2 tbsp. of honey and form tiny, dime-sized oat clusters.

7. Place the oat clusters onto a clean baking sheet and place in the oven for five minutes.

8. Remove from the oven and cool.

9. Combine the cooled oat clusters with any amount of nuts, seeds and dried fruits based on your preference.

Healthy Popcorn Mix

10. Pop 4 cups of plain, no-butter popcorn. Air pop, if possible.

11. Add 2/3 cup dried fruit of your choice, such as raisins, cranberries, etc.

12. Add in 2/3 cup seeds of your choice.

13. Pour 2/3 cup condensed milk over the mixture, tossing to coat and pour into a baking pan.

14. Bake in the oven at 300 degrees F for 40 minutes, stirring occasionally, then break the popcorn trail mix into small pieces when cool.

Tags: dried fruits, Choose each, Choose each different, different types, each different, each different types

Make Izmir Kofte

Izmir kofte is a very popular meatball dish, both in Turkey and the world throughout. However, no standard recipe exists for making this traditional entree. The meatball recipe is fairly basic, but different recipes vary on proceed from there. Try variations on the recipe yourself to find out how you prefer this tasty dish. Here is a basic recipe to get you started:

Instructions

1. Preheat the oven to 400 degrees F.

2. Crumble bread into breadcrumbs.

3. Put the onion in a food processor to get it to a fine, almost liquid, consistency.

4. Combine the meat, onion, egg, breadcrumbs and salt and pepper. Mix well. Roll the mixture into round or oval-shaped meatballs about the size of a walnut.

5. Heat some oil in a frying pan and fry the meatballs until done. Remove the meatballs from the pan.

6. Add more oil to the pan. Cut the potatoes into wedges (or slices, if desired) and fry them. Slice the pepper and add it to the potatoes as they are frying. You can also use a different pan and fry the potatoes and peppers at the same time you are frying the meatballs.

7. Place the potatoes and peppers on a baking sheet. Put the meatballs on top. Cover everything with the tomato puree (you may not need the entire can).

8. Bake for 20 to 25 minutes.

9. Try a variation on this recipe by stewing the meatballs in a tomato sauce instead of baking them. Add some flour--about 2 tbs.--to the pan after you have fried the meatballs to create a thick paste. Then add the tomato puree (or tomato sauce) and allow the meatballs to simmer. Add a little water if the sauce is too thick. Serve over the fried potatoes and peppers.

Tags: potatoes peppers, frying meatballs, tomato puree, tomato sauce

Make Healthy Pancakes

Pancakes are a great breakfast and very hearty, but often they are not as healthy as they could be. This is one of the more healthy recipes for making great pancakes without as much fat in them.

Instructions

1. Plug in the griddle and set the temperature for 400 degrees. Allow the griddle to preheat will mixing the pancake mixture.

2. In a mixing bowl, add the flour first. If the flour has not been shifted, this is a great time to shift the flour into the bowl.

3. Add in the baking powder and sugar to the flour and mix the ingredients together well.

4. Add the egg whites, safflower oil and milk to the dry mixture. Mix until there are slight bubbles coming from the mixture. Be careful not to overmix because this will make the pancakes less fluffy.

5. Use the ladle and spoon about 1/4 cup to 1/2 cup of the pancake mixture on to the griddle and cook one side until bubbles form at the top. Turn the pancake over until the middle pops up.

6. Remove from the griddle and serve.

Tags: pancake mixture

Unlock A Samsung M150

Having a SIM-locked M150 cellphone restricts you from using the handheld device with any other network provider that you might want to switch to. If you ever plan to travel overseas, you will have no choice but to bear high roaming charges. Unlocking the handset is an effective solution to this problem. Unlocking is a one-time activity that can be done for a small fee. Once unlocked, you can use the phone with any GSM network provider in the world.

Instructions

1. Obtain your phone's International Mobile Equipment Identity number (IMEI), which is your phone's unique ID code used for identifying it. The M150's IMEI can be found out by typing "*#06#."

2. Ask your network service provider for the unlock code. Though your carrier is not bound by the law to disclose it, try asking for it once. The carrier considers your reason for having the mobile device unlocked, and decides whether or not you should get it. For instance, it will provide you with the code if you're going away to a foreign destination where the carrier doesn't offer roaming services.

3. Obtain a code from a website like GSM Liberty, Cell Corner or Unlock All Cellular if you can't get the code from your provider. These cost somewhere between $9 and $49.99, depending on the network the phone is locked to, as of 2010.

4. Insert a SIM card from a network provider other than your current one. Type "#0111*CODE#" (where "CODE" is the unlock code you obtained. Press the "Send" button. If successfully unlocked, the phone's screen will read "Personalization Canceled."

Tags: network provider, code from, unlock code, unlocked phone, your phone

Make Pasta Out Of Wontons

Making fresh pasta is tedious and time-consuming; many home cooks just don't have the time or tools to do it. However, there are short cuts. Many retailers now sell sheets of fresh pasta, ready to cut and use. Wonton, wrappers are also a fine substitute, with the added advantage that they freeze and thaw beautifully. They are well suited to making several common types of pasta.

Instructions

Ravioli, Raviolone, Raviolini and Agnolotti

1. Stack five or six wonton wrappers on a cutting board, and trim them to a square 2/3 of the original size. Lay them out on a floured work surface.

2. Spoon about 1 tablespoon of filling into the middle of each square. Wet the edges of each square, and top with an untrimmed wonton wrapper.

3. Press down gently on the top sheet, so it molds to the filling and squeezes out any air. Seal the two layers of wonton together by pressing gently but firmly. Trim the edges neatly to match, using a scalloped pasta cutter, if you have one, or a knife. Repeat, until wrappers or fillings are used up.

4. Use full wonton wrappers to make large ravioli, or raviolone, with 1 1/2 to 2 tablespoons of filling in each one. Cut the wrappers into four small squares to make tiny ravioli, or raviolini. Raviolini will only require 1/2 teaspoon of filling.

5. Cut a stack of wonton wrappers with a round cookie cutter to make agnolotti. Place a tablespoon of filling in the middle of each round, and moisten the edges with water. Fold the round of dough over the filling, squeezing out the air and sealing the edges. Repeat, until fillings or wrappers are used up.

Capelletti and Tortellini

6. Lay out a half-dozen wonton wrappers at a time. Place a tablespoon of filling in the middle of each one, and moisten the edges with water.

7. Fold the wrappers over the filling to make large triangles, squeezing out as much air as possible. Seal the edges with a firm and gentle pressure.

8. Moisten one of the "long" corners of the triangle. Bring the other "long" corner to the first one, and lay it on top of the moistened area. The pasta should now be shaped like a little boat, with one corner of the original triangle standing up in front and the two other corners making a second peak in the rear. Seal the corners together. These are cappeletti.

9. Prepare a quantity of agnolotti as described previously. Moisten the corners of the pasta, and pull them together into a ring. These are tortellini.

Tags: edges with, middle each, tablespoon filling, wonton wrappers, each square, edges with water, filling middle

Melt Chocolate On The Stove

Melt Chocolate on the Stove

Melted chocolate has a number of uses--everything from making chocolate--dipped strawberries to making candies or cookies. The best way to melt chocolate on the stove is by using a double boiler, a device that slowly melts the chocolate over hot water to prevent scorching and burning. Be sure to purchase chocolate that lists cocoa butter on the ingredient label. To save money, some chocolate manufacturers are producing inexpensive chocolate that uses vegetable oil instead of cocoa butter. Stay away from any chocolate that lists vegetable oil on the label because it doesn't melt nearly as well as real chocolate.

Instructions

1. Add water to the bottom section of the double boiler until it is about half full. Place the double boiler over a medium flame on the stove.

2. Wait for the water to boil. When it does, turn the flame down to low and wait for the water to settle into a gentle simmer.

3. Chop your chocolate into small pieces using a sharp knife, especially if you are using chocolate bars. Chocolate chips do not need to be chopped.

4. Make sure the top saucepan on the double boiler is completely dry, and add the chocolate. If some water has splashed into the top saucepan, dry it out with a towel before you add the chocolate. Even a drop of water can cause your chocolate to "seize" or become grainy, so make sure no water gets into the pan while the chocolate is melting.

5. Stir regularly until the chocolate becomes shiny and begins to melt. Chocolate can burn easily, so keep stirring and don't leave it unattended.

6. Remove the top saucepan from the rest of the double boiler when the chocolate is almost melted. Take care when handling both the double boiler and the chocolate because they will be hot. The heat from the pan will continue melting the chocolate, so keep stirring for 1 to 2 minutes after removing it from the heat.

7. Use your melted chocolate to make chocolate-dipped strawberries, fudge or candy.

Tags: double boiler, chocolate that, Chocolate Stove, chocolate that lists, cocoa butter, keep stirring

Make Healthy Buffalo Wings

Football watching and buffalo wings go hand in hand.

Healthy buffalo wings are an alternative to the original article. The latter are deep-fried chicken wings, dipped in a vinegar-based hot sauce and melted butter. Use all-natural ingredients, and continue the tradition of the original recipe that started in 1964. Buffalo wings were allegedly created when a mom decided to fix a snack for her son and his friends late one night. The basis of the name for this chicken-wing preparation comes from the town of Buffalo, New York where the family lived.

Instructions

1. Mix the Greek yogurt, blue cheese, onion and garlic in a glass mason jar, stir, cover and store in the refrigerator overnight.

2. Brine your wings overnight. Combine the honey, salt and warm water. Stir until the salt and honey are dissolved. Place the wings in a plastic, resealable bag, and pour over the liquid over them. Squeeze out the excess air and seal. Refrigerate overnight.

3. Rinse the wings about an hour before the serving time. Place them in a colander, and run cool tap water over them. Pat off the excess water with a few paper towels.

4. Toss the wings in the extra-virgin olive oil -- using a large mixing bowl -- until they are well-coated.

5. Bake the wings on roasting pan for 30 minutes at 400 F. Turn the wings and bake for another 20 minutes. Remove from the oven.

6. Melt the butter in a large, metal mixing bowl until it is liquid; add the butter to the hot sauce. Mix well. Add the baked wings to the butter sauce. Stir the wings to coat them.

7. Remove the wings from the sauce. Let the extra sauce drip off momentarily, and then plate them up for serving. Add the blue cheese dressing as a side, along with celery sticks.

Tags: blue cheese, bowl until, butter sauce, mixing bowl, mixing bowl until, over them

German Restaurants In Bangkok

From cultural architecture to famous nightlife, Bangkok, Thailand, features a variety of attractions for tourists and locals, including the National Museum, Siam Ocean World, Wat Yannawa temple and Wat Phra Kaew. Thai food dominates the culinary scene, but Bangkok boasts a few authentic German restaurants serving sausages, potato salad and imported beers for tourists and locals looking for something a little different.

Ratsstube German Restaurant

Ratsstube German Restaurant serves authentic, homestyle German cuisine, including salads, soups such as German Pea or Goulash, a variety of main courses, specialities and desserts. Specialties such as grilled pork knuckle, mixed sausage, pepper steak, roast pork, pork chops, Vienna Schnitzel and beef rolls are served with mashed potatoes or homemade fries and sauerkraut or baked vegetables. The restaurant offers main courses that include veal sausage with french fries, vegetables, potato salad or sauerkraut as well as ham and salami pizza. Finish your meal with desserts like apple strudel in vanilla sauce. Online reservations are available.

Ratsstube German Restaurant

Goethe Institute

18/1 Soi Goethe Sathorn Soi 1

Bangkok, Thailand 10120

011-66-02-679-7274

ratsstubebangkok.com

Bei Otto

Bei Otto is a German restaurant in Bangkok that serves imported draught, local and bottle beers, including traditional apple wine, German liquors, schnaps, brandies and cocktails. The menu includes appetizers, soups, grill platters, chef's specials, main courses, salads, desserts, fish, seafood, barbecue and steak. Vegetarians can enjoy German potato pancakes with apple sauce, a vegetable basket with cheese sauce or deep fried mozzarella with a salad. The restaurant's popular German dishes include jumbo pork escalope with homemade fried potatoes, veal with french fries and pork fillets on sauerkraut with spaetzle and cheese pepper cream sauce. Online reservations are available.

Bei Otto

1 Sukhumvit Soi 20 Rd.

Sukhumvit Road

Khlongtoey

Bangkok, Thailand 10110

011-66-02-260-0869

beiotto.com

Old German Beerhouse

The Old German Beerhouse is in Bangkok's Grand President Tower III, just steps from the Nana BTS SkyTrain station. It is open daily with complimentary Wi-Fi access. The restaurant features German breakfast foods like Beerhouse-style fried potatoes, soups such as potato or lentil soup with sausage, pizzas and pasta. Most of the German small dishes are selection of cold meat cuts, assorted cheeses and Frankfurter or curry or Bratwurst or pork sausages. Main entrees include pork chops with potato salad, pork roast, escalope, goulash or knuckle, beef roll, a mixed sausage platter, marinated beef with red cabbage and boiled potatoes and poached sea bass fillet. The Beerhouse offers a variety of grilled meats such as beef tenderloin or rump steak. Choose from side dishes like boiled, mashed or roasted potatoes, potato or bread dumplings, potato salad, french fries, rice or homemade noodles as well as myriad sauces for the main dishes. The restaurant is available for private catering and offers take-out and delivery. Reservations are recommended during dinner and on weekends. The dress code is casual, and parking is free.

Old German Beerhouse

Grand President Tower III

11 Sukhumvit Soi 11

Bangkok, Thailand 10110

011-66-02-651-3838

old-german-beerhouse.com

Tags: Bangkok Thailand, potato salad, french fries, German Beerhouse, main courses

Himalayan Pink Salt Advantages

According to the organic food resource Mountain Rose Herbs, Himalayan pink salt comes from natural deposits in the Himalayan Mountains. These deposits, which Nepalese villagers harvest each spring, formed some 250 million years ago. The culinary and scientific communities praise Himalayan salt for its health and taste benefits, and some people even use it exclusively as a healthier alternative to traditional table salt. You can find Himalayan pink salt on the shelves of most specialty and health food stores.

Unrefined

Traditional table salt undergoes multiple refining processes before reaching store shelves. According to Jeena's Kitchen, workers treat the salt with chemicals to rid it of minerals---classified as impurities---to obtain 100 percent pure sodium chloride. Workers then heat and dry the salt, reducing it to tiny, sand-like grains, which do not clump together like natural, moisture-laden salts, such as Himalayan pink salt. According to the Global Healing Center, because workers do not refine Himalayan pink salt, consuming it---as opposed to table salt---is less likely to cause or contribute to issues such as arthritis, gout and rheumatism, as well as gall balder stone and kidney stone formation.

Minerals

Due to its natural, unrefined nature, Himalayan pink salt retains many traces of minerals that are responsible for giving the salt its distinctive pink color. According to Jeena's Kitchen, Himalayan salts can contain up to 84 minerals, in addition to sodium chloride, and trace elements including potassium, iron, calcium and magnesium. The minerals, many of which are well known nutrients, help strengthen and relax muscle tissues, expel toxins from the body, regulate pH levels and optimize blood circulation.

Taste

The extra minerals in Himalayan pink salt give it a flavor that is distinct from traditional, 100 percent sodium chloride salt. As Jeena's Kitchen notes, some people prefer the taste of the pink salt. They argue that because of its intense flavor, they use less salt than they would when seasoning with table salt.

In addition, because it is unrefined, pink salt comes in flakes of various sizes and shapes that clump together. These qualities give the salt a distinctively crunchy and textural feeling on the tongue and in the mouth, which is different from the tiny, granular particles of traditional table salt.

Therapeutic

You can use Himalayan pink salts in a variety of therapeutic applications. Some people bathe in a hot bath of water and pink salt to improve skin quality. Some fill a nasal irrigation device with a mixture of water and pink salt to clear out their sinuses. Breathing in the air around Himalayan pink salt can also help clear up the bronchial tubes and ease respiratory symptoms.

Warning

The FDA does not approve or recommend Himalayan pink salt as a medication, so never use it as a replacement for actual medical treatment.

Tags: pink salt, Himalayan pink salt, Himalayan pink, Himalayan pink, pink salt, table salt, Jeena Kitchen

Make Spinach And Cheese Flan

Enjoy this twist on a traditional Spanish dish. It reheats well and freezes well.

Instructions

1. Rub 8 tablespoons of butter into the flour until it looks like breadcrumbs. Stir in half a teaspoon of mustard powder, 1/2 a teaspoon of paprika, a pinch of salt, and grated cheese.

2. Add a little bit of the mixture to water to bind everything to the dough. Knead it until it's smooth, cover and put in the fridge to chill.

3. Put the spinach and onion in a pan, cover and cook slowly. Season with salt and pepper.

4. Put the spinach into a bowl and cool a little bit. Add 1 cup cottage cheese, 2 eggs, beaten and 2/3 cup of cream.

5. Rolls out 2/3 of the pasty on a floured surface and use it to line a flat tin. Press it into the edges and remove excess pastry with a rolling pin. Put the filling in.

6. Preheat Oven to 400 degrees Fahrenheit and put baking tray in the oven to preheat.

7. Roll out the remaining pastry and cut it with a pasty cutter. Use a rolling pin to lay it over the pan.

8. Brush with beaten eggs, press the edges together and trim off excess pastry. Brush the pastry with egg glaze and bake on the hot baking tray for 40 minutes.

Tags: pastry with, baking tray, excess pastry

Make Gum Paste Hydrangeas

Hydrangeas

Ornament a cake for that special occasion with beautiful gum paste hydrangeas. Hydrangeas are delicate flowers that can be used as single flowers or assembled in clusters. Make gum paste hydrangeas easily with the use of basic gum paste supplies (also known as fondant supplies) and a hydrangea cutout tool. These supplies as well as pre-made gum paste can be obtained from cake decorating suppliers. Homemade gum paste can also be made (see Resources for recipe). This basic process for making hydrangeas can be creatively expanded on to make your own one-of-a-kind cake flowers.

Instructions

1. Dye a batch of gum paste to the color that you want your hydrangeas to be. Hydrangeas can be blue, pink, purple or yellow.

2. Roll out a thin layer of gum paste with a rolling pin on a fondant mat. Pre-coat the mat with vegetable shortening.

3. Cut out your flowers with the hydrangea cutout tool. This is just like using a cookie cutter. Remove the excess gum paste from around the cutter after pressing it into the gum paste, and lift out the flower.

4. Lay the flowers on a fondant foam pad. Roll along the edges of the flowers with a fondant ball tool. Apply just enough pressure to smooth down the edges of the petals.

5. Roll out little balls of white gum paste to make the centers of the flowers. Use the back of a butter knife to score an X shape in the ball to suggest the flower center buds. Dust the balls with a light-yellow gum paste luster dust.

6. Press into the center of the flowers with the ball tool to make the cupped shape of the flowers.

7. Glue the flower centers to the flowers. Make a gum paste glue by dissolving together 1/4 tsp. gum paste and 1 tbsp. water. Apply with a small paintbrush.

8. Pick up the flowers and continue forming as needed to create realistic flower shapes. Further decorations or tinting can also be done at this point. The centers of the flowers can be touched up with a slightly darker color of the same shade as the flowers to add extra dimension. The flowers could also be dusted with a glitter luster dust to give them some sparkle. Gum paste flower wires can also be added. Simply poke the wire slightly into the bottom and pinch the gum paste around the wire.

9. Set the flowers on cookie sheets or extra foam pads to dry. If wire was used, the flowers can be hung upside down from a rack for drying. Place in a cool, dry location and allow flowers to dry for two to three days.

Tags: centers flowers, flowers with, ball tool, cutout tool, hydrangea cutout

How Emulsifiers Stop Oil & Water From Separating

Food emulsifiers keep oil and water from separating in foods like mayonnaise.

Food emulsifiers prevent oil and water from separating in foods like mayonnaise, baked goods and dairy products. If emulsifiers are not added to these foods, the oil settles on top of the water and solid ingredients. According to the Food Additives website, an emulsifier is a molecule that consists of one oil-friendly and one water-friendly end. These contrasting ends act like an adhesive that stick oil and water together. Emulsifiers also make foods look and taste appealing.

History of Emulsion

Ancient Greeks used emulsifiers like beeswax when making cosmetics; however, the first recorded use of using emulsifiers as food additives date back to the 19th century; according to Food-Info, egg yolks were added to food as a stabilizer during that time. In the 1920s, manufacturers soon found that soybean derivatives were more stable than egg yolks. By 1936, ice cream makers used emulsifiers in their products. Emulsifiers now play a major role in the production of many processed foods.

How Do Emulsifiers Work?

Emulsifiers are part of a group of compounds called surfactants. Surfactants, also called surface active agents, change the surface properties and surface tension of solids and liquids, according to Food Processing Technology. It adjusts tension to keep oil and water from separating. The molecular structure of emulsifiers includes two polar ends: hydrophilic (water loving) and hydrophobic (water repelling). When oil and water are mixed together, oil gravitates toward the water-repelling pole and water heads toward the water-loving pole. The emulsifier, therefore, keeps the two ingredients together in the emulsion.

Natural Emulsifiers

Natural emulsifiers contain proteins and phospholipids, fat soluble phosphates that suspend in water. Phospholipids are fundamental building blocks of cellular membranes and major components of surfactants, according to Chemistry Explained. The phospholipids and proteins in natural emulsifiers bind food ingredients to one another. Common natural emulsifiers include eggs and milk. Eggs contain lecithin, the substance found in the yolk, which serves as a stabilizer in foods like Hollandaise sauce, mayonnaise and creamy salad dressings. Milk proteins help ingredients in baked goods from falling apart. Other natural emulsifiers include honey, mustard and soy lecithin.

Emulsifier Uses

Emulsifiers are commonly used in soft products like dairy products, creams and mayonnaise, but they are also used in surprising food products. Approximately 0.5 percent of all chocolate products contain lecithin or ammonium phosphate. Food-Info says these emulsifiers help chocolate candies and chocolate bars attain the proper consistency and keeps them from turning white when stored at high temperatures. Processed meats, like sausage and low-fat meats, contain emulsifiers to help hold them together. Low-fat meats need emulsifiers to help them have the same consistency as their high-fat counterparts. Without emulsifiers, these foods would not hold together and taste pleasant.

Tags: emulsifiers help, foods like, from separating, natural emulsifiers, water from, water from separating

Homemade Cheesecake Made With Crescents

The crescent rolls make the pastry crust for a quick cheesecake.

Cheesecake is one of those desserts that so many people love, but hate to make themselves. For this reason, people have come up with dozens of ways to shortcut the traditional cheesecake making process. Making a crescent roll cheesecake is one of the ways you can speed up the process of making this delicious dessert. Crescent roll cheesecake looks and taste great, but making it requires less time and ingredients than most conventional cheesecake recipes.

Instructions

1. Preheat your oven to 325 degrees Fahrenheit.

2. Open one package of refrigerated crescent rolls and push them into the baking pan to form a crust. Use your fingers to pinch the seams of the individual crescent rolls together. The pan should not be greased.

3. Mix 1 cup sugar, 1 egg yolk, 1 tsp. vanilla and 16 oz. of cream cheese in a large mixing bowl. Cream the ingredients together with a mixing spoon. Then, use a hand mixer to beat ingredients until they are smooth in texture. Pour this mixture into the pan, on top of the crust.

4. Sprinkle flour onto a clean surface. Open the second roll of crescent rolls and use your hands to mash together the rolls to form a wad of dough. Place the wad of dough onto the floured surface and roll the dough out with a rolling pin until it is large enough to cover the cheesecake pan. Place the rolled out dough on top of the cheesecake mixture and pinch the edge of the bottom crust and top crust together to form a seal.

5. Place the pan in the oven and bake at 325 degrees Fahrenheit for 30 minutes. Check the crust: if it is golden brown, remove the cheesecake from the oven. Otherwise, let it cook for another 5 to 10 minutes or until the crust is golden brown.

6. Cool the cheesecake for 30 to 45 minutes. Then, cover with foil and place in the refrigerator, and keep it cold until you serve it.

Tags: crescent rolls, crust golden, crust golden brown, degrees Fahrenheit, golden brown, roll cheesecake

How Long To Cook Fish

Filleted fish

Cooking times for fish vary depending on the size of the fish and the cooking method. While there are methods for estimating how long a particular fillet or fish will take to fully cook, the only way to know for sure is to measure the internal temperature.

Method

The prevailing method for estimating cooking time for any fish is to measure the thickness of the thickest part of the fish. Once thickness is obtained, plan for 10 minutes per inch. While this process is neither scientific nor precise, it can give you an educated starting point.

For pieces of fish more than 1/2-inch thick, use the above method and flip the fish halfway through the estimated cooking time. For whole fish, insert a knife next to the backbone and attempt to separate it from the bone. If it comes off easily, it should be done.

Doneness

Differences between accepted internal temperatures and enjoyable texture and taste affect our cultural interpretation of doneness. When properly cooked, fish should be flaky and opaque. Firmer-fleshed fish like swordfish may not flake easily; do not let this concern you.

The USDA recommends that fish be cooked to 145 degrees to eliminate potentially harmful bacteria like E. coli, listeria, and salmonella. The best way to check internal temperatures is to insert an instant-read thermometer into the center of the thickest part of a fish.

Contrary to popular thought, raw fish "cooked" with highly acidic liquid such as lemon or lime juice is not actually cooked and may contain harmful pathogens. The acidic juice makes fish flesh appear flaky but because no heat is used, pathogens may still be present. When preparing ceviche, only purchase fish from trusted sources that follow USDA guidelines for selling fish for raw consumption.

Techniques

Be sure to get the freshest fish from a trusted purveyor, because fish, more than other meats, is particularly perishable and should not be held in a home refrigerator for more than a few days. Before cooking, let fish warm to room temperature for about 30 minutes. This will help ensure consistent cooking and a faster cooking time overall.

Tags: cooking time, more than, fish cooked, fish from, fish from trusted, fish more

Pick A Grenache Wine

Grenache isn't as popular as Cabernet or Merlot. Consequently, you would never guess that it is one of the most widely planted grapes in the wine industry. Trying something new often leads to new discoveries, so give this quiet red wine a chance and fall in love with its dark fruit flavors and low tannins.

Instructions

1. Know from where Grenache comes. This wine is widely produced in France and Spain, where it is known as Garnacha or Garnacha Tinta.

2. Learn the flavors of Grenache. This wine is generally medium-bodied with flavors that range from dark blackberries to ripe juicy plums, with a little bit of herbs and spices thrown in for good measure.

3. Know when to drink Grenache. Drink this wine when it is young because it does not age well due to the low level of tannins and its propensity to oxidize quickly.

4. Choose by region. The Domaine Gayda L'Archet Grenache from France is a highly regarded wine. The Spanish Granrojo Granacha also has received rave reviews from wine experts around the world.

5. Discover Granache Blanca. The white version of this wine is easy to drink with bright citrus fruit flavors and a crisp, clean finish.

Tags: fruit flavors, This wine

How Many Glasses Of Wine Are In A Box Of Wine

Boxed wine has gained in popularity in recent years. More often, people are turning to boxed wine to save money or reduce their environmental impact. And because boxed wine stays fresh longer than bottled wine, they can, in theory, drink only one or two glasses per day without ruining the wine. How many glasses you get out of a box of wine depends on the size of your pours.

Small Glasses

According to About Boxed Wine, a website managed by Scholle Packaging, which produces "bag-in-box" packaging, there are 20 glasses of wine in a 3-liter box, and 33 glasses in a 5-liter box.

Measurements

According to the "Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails," by Mittie Hellmich, a wineglass used for red wine holds 10 to 14 oz., and a wineglass used for white wine holds 6 to 12 oz. A liter is equal to 33.8 oz, and 3 liters is equal to 101.4 oz. A 5-liter box holds 169 oz.

Red Wine

Assume you're pouring 10-oz. glasses. A 3-liter box would yield 10 glasses of red wine with a little splash left over. You'd get 17 glasses from a 5-liter box.

White Wine

If you're pouring 6-oz. glasses, a 3-liter box of wine would provide 17 glasses of white wine, one of which will contain slightly less liquid than all the others. A 5-liter box would provide 28 glasses with a splash left over.

Bottles

Using the same standards, a 750-milliliter (25.35-oz) bottle of red wine would yield two and a half glasses.

Tags: glasses 3-liter, glasses wine, left over, provide glasses, splash left, splash left over, wine holds

Boil Alaskan King Crab Legs

Nothing says haute cuisine quite like well-prepared King Crab legs served steaming on your table. Combined with a nice baked potato, some fresh salad greens, and a glass of white wine, King Crab legs are the perfect meal. Unless you are buying your crab still while it's still alive, those legs are already cooked. All you have to do is heat them through.

Instructions

1. Lay the crab legs in your roasting pan, until the pan is slightly over half-filled. Pack them as tightly as you like, since even cooking is not a large issue, as your crab legs are pre-cooked by the seafood processor.

2. Thaw your King Crab legs in the roasting pan, covered with foil, in the refrigerator overnight. Place the roasting pan as far up in your refrigerator as you can, since it's slightly warmer near the top. Covering the pan ensures that the crab legs won't pick up any strange flavors.

3. Preheat oven to 400 degrees F. Set your roasting pan near the oven while it preheats.

4. Fill stockpot with 1 gallon of water, and place over high heat. Add lemon juice, salt and garlic. Bring the water to a rolling boil.

5. Open the oven door once it's preheated, and pull out your middle rack so it's accessible. Place the roasting pan containing the crab legs onto the middle rack.

6. Place oven mitts on your hands, and carefully pour the water from the stockpot into the roasting pan containing the crab legs. Push the center rack into the oven, and heat crab legs for 7 minutes. Carefully remove the roasting pan from the oven and drain the water from the legs. Crack the legs using your preferred method, and serve on a large platter to your guests.

Tags: King Crab, crab legs, crab legs, Crab legs, containing crab, containing crab legs, King Crab legs

Describe The Smells In A Wine

Savor the aroma

Learning accurately describe the aroma and bouquet of a wine is an imperative skill for the budding wine connoisseur. Once you know the right words to use, you can impress all of your friends at the next cocktail party.

Instructions

1. Consider the wine's aroma. The aroma is the scent of the grapes themselves. A Reisling, for example, has an "apple" aroma, while a Pinot Noir has a "cherry" aroma.

2. Smell the bouquet of the wine. The barrel and length of time a wine is aged, can cause the wine to develop a smell of chocolate, vanilla, caramel or coffee. When describing a white wine, consider that it's aged for less time and is more likely to have the smell of caramel or vanilla. A darker wine has a deeper bouquet, such as coffee.

3. Use words like "brilliant" and "clean" to describe the look of the wine. These words also describe a wine with smells that aren't offensive, and apply to white or sparkling wines. "Cloudy" describes a wine that has a dull appearance and smells old, or like the cork.

4. Describe the overall smell of a red wine that has a full body aroma but lacks any finesse to its taste with a word like "broad." Label a sweet white wine with no acidity to its scent as "cloying."

Tags: bouquet wine, white wine, wine that, wine with

Make Greek Herbed Lamb Kabobs

Lamb is one of the best meats for grilling, yet it's also one of the most easily overlooked. Lamb grills well because it's so friendly to high-heat cooking that leaves the outside charred and the inside medium rare. This recipe makes a dozen skewers, enough for six appetizer portions.

Instructions

1. If using wooden or bamboo skewers, soak them in water for about an hour so they won't burn on the grill.

2. Place the olive oil, garlic and oregano in a food processor or blender and puree to a fine consistency. You can also mince the garlic and oregano by hand and add them to the oil.

3. Trim the lamb into even-sized cubes or strips no thicker than 3/4 inch.

4. Divide the lamb pieces among 12 skewers, season well with salt and pepper, and let sit for 20 minutes.

5. Prepare a hot grill fire.

6. Grill the lamb for about 2 minutes per side over direct heat. Baste constantly with the olive oil mixture.

7. Serve while hot. Beware of overcooking the lamb; it shouldn't go past medium rare (about 150 degrees F internal temperature on an instant-read meat thermometer).

Tags: garlic oregano, medium rare

Make Cookie Hamburgers With Vanilla Wafers

Playing with your food is frowned upon in a formal dinner setting, but dining can take on a whole new meaning when children are involved. Because kids have a hard time weathering the lengthy dinners that accompany most family gatherings, including some fun with the entrees you serve can help keep the peace at the table. Use vanilla wafers to make a platter of cookie hamburgers the next time your guests include children, and the dinner hour will be much more enjoyable for all.

Instructions

1. Start by making the ketchup for your vanilla wafer cookie hamburgers. Unroll the fruit leather from its packaging and stretch it flat. Use a pair of kitchen scissors to cut a wavy circular shape that is slightly larger than the vanilla wafers. The more irregular the shape the better, as this will resemble real ketchup when applied to the cookie hamburger.

2. Make lettuce for the burgers by using the kitchen scissors to cut lettuce leaves from green fruit leather. The lettuce leaves should be cut smaller than the vanilla wafers so that you can use two pieces per cookie hamburger.

3. Fill a cookie sheet with a layer of vanilla wafers. Arrange them so that the flat side of the cookie faces up.

4. Spread a thick layer of chocolate frosting in the center of each vanilla wafer. Smooth it onto the cookies so that the frosting is in a circle shape on the cookie.

5. Layer ketchup and lettuce leaves onto the chocolate frosting. Fruit leather is usually tacky to the touch, so the lettuce and ketchup should stay where you place it. If you find that the fruit leather is slipping off of your cookie hamburgers, you may want to use a dot of chocolate frosting to help secure it.

6. Finish the cookie hamburger by applying another vanilla wafer to the top of the fruit leather. Place the cookies so the flat side faces the fruit leather and use a small dot of chocolate frosting to secure them.

Tags: fruit leather, chocolate frosting, cookie hamburger, lettuce leaves, vanilla wafer, cookie hamburgers, flat side

Make A Frozen Strawberry Margarita

Strawberry margarita...is there really a better summer cocktail? To impress your guest with this fresh and fruity drink, check out this recipe for the slushy favorite. Makes 5 servings.

Instructions

1. Add frozen ingredients to a blender. This includes 5 ounces of frozen strawberries, 5 ounces of strawberry (or other as chosen) juice concentrate and a handful of ice.

2. Pour in the liquor--5 ounces of white or gold tequila and 2 ounces of triple sec.

3. Put the top on the blender and "puree." If your blender does not have this option, simply blend on high until the mixture reaches a slushy consistency. Set aside for a minute.

4. Take a margarita glass and trace the rim with a wedge of lime.

5. Pour powdered sugar or salt (depending on whether you prefer sweet or salty) out on a paper plate or paper towel until it forms a thin layer.

6. Turn the glasses over into the mixture so that the rims touch the salt or sugar. Pick them each up one at a time at tap them to remove the excess, then turn them right-side up.

7. Pour your blended margarita into the glass carefully, being careful not to hit the sides and remove the salt or sugar.

8. Serve and enjoy!

Tags: salt sugar

Feed An Army On 5 Dollars

Feeding a large family can be draining on the budget, but with a few cost-effective substitutions, you can cook food that your army will eat without breaking your food budget. Follow a few guidelines to keep your food costs down while filling up your family.

Instructions

1. Start a garden to reduce the cost of food. Growing your own food is by far the most cost-effective way to get fresh produce. A package of seeds generally runs between 50 cents and 3 dollars. One $2.39 package of organic corn seeds plants 2 6-foot rows of corn plants, enough to feed a family of 5 fresh organic corn for the whole season.

2. Buy a share from a local grower. You can get a variety of fresh fruits and vegetables all season at a drastically discounted price by buying a share which generally costs between 200 and 300 dollars before the growing season starts. The farmer uses this money for seeds and other necessities, and you'll get fresh produce for months. This works out to spending about $1.60 a day for as much fresh produce as a family of 4 can eat. If you buy 3 shares you can feed 12 people all season for about $5 a day.

3. Purchase meat on sale. This way, $5 buys twice the amount of meat on a "buy-one-get-one-free" sale or a "manager's specials" that discounts select meats by as much as 50 percent. When you've found your deal, freeze the meat you can't use.

4. Find a source for grains. With beta carotene and lycopene added to your meal from your homegrown fruits and vegetables, you need to add a variety of grains. Club stores and online markets are great for bulk purchases of grains and flours. For instance, buy a 12 pound bag of Uncle Ben's rice at Sam's Club and you'll be able to get 100 servings for about $5.

5. Try beans. Beans are a super low-cost protein source that is readily available everywhere. Buying dry beans is the most cost-effective. Purchase a pound for about a dollar, which would feed approximately 6 to 8 adults. Five dollars worth of dried beans will feed up to 40 people.

Tags: fresh produce, your food, feed people, fruits vegetables, most cost-effective, organic corn

Make Grandma'S Icebox Sweet Pickles

Pickles may be eaten whole or sliced for use in sandwiches.

Many Americans who grew up in the mid-1900s remember their mothers or grandmothers "putting up" fruits, vegetables and preserves. Families in rural communities today still do this, as do those wanting to make their own salsa, jellies and other homemade treats. "Ice box" sweet pickles can be made from cucumbers or dill pickles, and you no longer have to spend hours sterilizing jars and pressure-sealing them with paraffin like our grandmothers did. This recipe provides you with a simple, quick way to make delicious sweet pickles for your summer cookouts.

Instructions

1. Mix the salt and the ice water in a large bowl to make a brine.

2. Cut the ends off of the cucumbers. Slice the cucumbers evenly in 1/4-inch slices. Peel and slice the onions with a sharp kitchen knife. Place the cucumbers and the onions into the ice water brine and chill them in the refrigerator for 1 hour.

3. Mix the apple cider vinegar, sugar, mustard seeds, turmeric and two cups of water together in a stock pot with a mixing spoon. Heat the mixture until it boils, stirring occasionally.

4. Add the chilled cucumbers and onions to the boiling mixture using the slotted spoon. Continue boiling for five minutes or until the cucumber slices begin to lose color. Remove the pan from the heat and allow the entire mixture to cool in the pan.

5. Spoon the finished pickles into jars. Add the juice to each jar. Seal tightly and keep refrigerated.

Tags: cucumbers onions, sweet pickles

Freeze Muffins

Freeze your extra muffins for up to three months.

Ending up with an abundance of muffins can be quite easy. Maybe you made too many (accidentally or intentionally); maybe you have generous friends who know your love for these fluffy treats; maybe the bargain bin of day-old muffins at your favorite bakery was just too tempting. Don't worry about trying to eat them all before they become stale or moldy. Muffins are easy to freeze, and you can keep them for up to three months in the freezer before their quality declines.

Instructions

1. Allow your muffins to cool to room temperature or below if they are still warm from the oven. You can accelerate this process by placing them into your refrigerator.

2. Wrap each muffin individually in heavy foil. Do not leave any cracks or gaps in the foil, and wrap each muffin as tightly as possible without crumbling or breaking it.

3. Place the individually wrapped muffins into a large resealable freezer bag. Squeeze out as much air as possible, then seal the bag tightly and place it into your freezer.

4. Use your frozen muffins within 3 months. They will still be good after this period, but their quality will diminish noticeably.

Tags: each muffin, into your, their quality, three months

Build An Under Cabinet Wine Glass Rack

Adding a wine glass rack underneath kitchen or bar cabinets is an effective way to free up shelf and counter space. It's also an attractive way to display glassware. There are many types of racks available that can be easily installed under a cabinet. Some are wood but most are brass or another type of metal. But building a wine glass rack from scratch allows the rack to exactly match the decor of the room.

Instructions

1. Measure the space under the cabinets. Make sure that there is enough vertical space for the wine glasses to hang down and not interfere with the counter top. The glasses will hang down about 1 inch lower than the front face of the cabinet.

2. Determine the number of racks that need to be made. Check the size of the wine glasses by arranging them flat on a table as if they were hanging from the rack. Allow at least 1/2 inch between the glasses so that they do not knock against each other. Measure the distance from the center of one glass to the center of the glass next to it. This is how far apart the centers of the racks will need to be.

3. Prepare the undersides of the cabinets. Most cabinets have a hollow area underneath where the sides and front extend below the bottom shelf. The wine glass rack will need to be placed below this under-hang so that there is clear access to the front of the rack. This can be done by covering the open space with a piece of wood, or by making spacers that extend the finished racks below the front of the cabinets.

4. Build the center racks. Cut the 1 x 6 lumber to the desired length based on the depth of the cabinets. For a more finished look, the top face can be beveled. Using a table saw with the blade raised and tilted 6 degrees, make an angled cut along the face of each piece so that the edges are beveled 1/4 inch at the edge and approximately 2 1/4 inches on the face. This will give a beveled surface for the glassware to rest on and will take some of the strain off the stem of the glass making the glassware less likely to break. Cut a length of the 1 x 1 lumber to the same length and glue it down the center of the 1 x 6 with the 1 x 1 on the same side as the cut bevels. Lightly sand all of the edges.

5. Build the end racks. Rip the 1 x 6 down to 3 1/8 inches wide. Bevel one face as in Step Four and attach the 1 x 1 along the un-beveled edge.

6. Install the racks under the cabinet. Drill a 1/8-inch pilot hole 2 inches from each end of the rack, going through the center of the 1 x 1. Using 2 1/4-inch wood screws, attach the racks to the underside of the cabinet. Make sure there is at least 1 inch of space between each piece for the stem of the glass to fit. Also, be certain that the front face of each rack extends below the front of the cabinet so that glasses may be easily taken in and out.

Tags: glass rack, below front, center glass, each piece, each rack, face each

Make Cheese With Different Milks

The curdling process separates the solid proteins from the whey.

Cheese is produced all over the world, and is available in many flavors and textures. The dairy product can be made from many types of milk---the most common are goat, sheep and cow milks. The underlying principle in making cheese is to separate the solid protein (casein) and make it curdle. Different milks have to be treated slightly differently to produce a viable homemade cheese. The types of milk and the animal's diet can affect the cheese's taste.

Instructions

1. Heat raw milk in a double boiler to an internal temperature of 140 F. Keep it at this temperature for 30 minutes, which might require lowering the flame or turning off the double boiler. Then, remove the milk and cool it immediately until it falls to 40 F. If the milk has already been pasteurized, this step can be skipped.

2. Heat the pasteurized milk in a large sauce pan on very low heat, stirring constantly to make sure the milk doesn't form a skin and the bottom doesn't burn. Small bubbles should form along the side and the milk should reach a temperature of 175 F. For goat's and sheep's milk, the internal temperature requirement is a little higher at 185 F.

3. Add the acidic agents to the milk and remove from the heat. For goat and sheep cheese, combine the heated milk with 1/2 cup lemon juice. Cow's milk needs an additional souring agent, to help initiate the acidification, according to the book "The Complete Guide to Making Cheese, Butter, and Yogurt at Home" by Richard Helweg. Thus, add 1/2 cup of buttermilk to the cow's milk before adding the lemon juice.

4. Stir the milk gently as it starts to curdle. Let it sit for 10 minutes, which allows the solid curds to completely separate from the liquid whey.

5. Line a colander with four pieces of cheese cloth, and place it into a large stock pot---this pot will catch the whey. Ladle the cheese curds into the cheese cloth gently. Allow the curds to sit for 10 minutes while the whey drains into the bottom of the pan. Then, gather the sides of the cheese cloth and tie it with a string.

6. Hang the cheese over the stock pot and allow it to continue draining for 6 hours at room temperature so that the cheese can solidify.

7. Transfer the solidified cheese to a mixing bowl and add salt to give it a bit of flavor.

8. Place in a ramekin and refrigerate until it is ready to eat.

Tags: cheese cloth, goat sheep, double boiler, internal temperature, lemon juice, minutes which

Non Dairy Meal Ideas

Whether you're lactose intolerant, going vegan, of just trying to reduce saturated fat, eliminating milk products from your diet may seem difficult. No pizza? No burritos? No ice cream? In reality, there's plenty you can eat and many good substitutes on the market when you really need to satisfy that craving.

Breakfast

Natural food stores carry the widest variety of dairy-free milk and yogurt products. Experiment with alternatives made from soy, rice, coconut or hemp seeds in your cereal, smoothies, pancakes and muffins.

Lunch and Dinner

Try tofu instead of cheese in Italian dishes or on sandwiches. Avocado works well on sandwiches, in Mexican meals and on hamburgers. Other options include vegetable-based dishes such as salad, stir fry, casserole and soups. Bean-based meals such as hummus and falafel are also dairy free.

Dessert

Frozen desserts made from hemp milk and coconut are incredibly creamy and satisfying and come in a variety of flavors including cookie dough, coconut-lime and mango. Also try natural markets for vegan (egg and dairy free) baked goods like cakes, brownies and cookies.

Misconceptions

It is not necessary to eat dairy to meet your daily calcium requirements. The National Institutes of Health list the following alternative sources of calcium: salmon, sardines, greens, broccoli and Chinese cabbage. Some foods frequently fortified with calcium are: orange juice, tofu and cereals.

Warnings

Read labels. Dairy products are often added to processed foods such as bread, salad dressings, protein drinks, soups, instant potatoes, and even "non-dairy" creamers. According to the National Institutes of Health website, vitamin D is necessary for proper calcium absorption. Make sure you are getting enough.

Tags: dairy free, Institutes Health, made from, National Institutes, National Institutes Health

Pineapple Ripening Methods

Pineapples are easy to ripen.

Pineapples are a sweet but acidic and tart fruit that comes from tropical regions and grows on a large species of bromeliad plants. It can be used in a variety of recipes, drinks, baked goods or eaten on its own. Pineapple is canned when the fruit is ripe, but when eating fresh pineapple you'll want to ensure the pineapple is ripe, otherwise it will be sour. There are ways to ripen pineapple at home.

Paper Bag Method

As fruit ripens, it releases a gas called ethylene. This gas can cause other fruit nearby to also ripen very quickly, taking only a few hours to a full day. Pineapple does not continue to ripen after being picked, unlike other fruits such as bananas and apples. One of these fruits can be placed in a paper bag with a pineapple, and then rolled closed to trap the gas, which will ripen the pineapple in about a day.

Turning Method

When a pineapple is stored upright, all the sweet juices in the pineapple settle at the bottom of the fruit. Cutting off the green top of the pineapple to make a flat surface on the top of the fruit so it doesn't fall over, and then storing the fruit upside down will allow these juices to circulate back through the entire fruit and sweeten it for eating.

Longer Growth

If you are growing your own pineapple, allow it to remain on the plant as long as possible before picking. The exterior of the fruit should be yellowish-brown, and the outside of the fruit should not be green in any spots. Do not pick the fruit until it is 6 months old.

Choosing A Ripe Pineapple

Choosing a ripe pineapple in the first place can save time, allowing you to eat it right away. Pineapples are often shipped to the store when they are under-ripe, so they don't become bruised or ruined in transit. Some pineapples may be perfectly ripe, and you can pick these out by pulling on the leaves of the crown -- the green part at the top of the plant. If the leaves come out easily, the plant is ripe.

Tags: fruit should, ripen pineapple

Make Pita Bread

Pita bread is a great, easy-to-make flat bread. It is versatile and perfect for just about any meal. You can make sandwiches with it, use it as a pizza crust, dip it in hummus or salsa or use it as a side to a main dish.

Instructions

1. Pour the packet of yeast in the warm water and stir until dissolved, roughly two minutes. Allow the yeast to activate, setting it aside for three to five minutes. Then, mix the flour and sugar together in a separate bowl.

2. Alternate pouring the yeast mixture and oil into the flour mixture. Stir slowly until the dough forms.

3. Place dough onto a flat, floured surface. Separate the dough into four to six separate pieces, depending upon how many pieces of pita bread and the size of the bread you prefer.

4. Roll each piece of dough into a ball and allow it to sit out in the open, room-temperature air to rise slightly for 15 to 20 minutes. While dough is rising, preheat the oven to 375 degrees.

5. Knead each piece of bread thoroughly and then roll out each piece into a flat, circular form.

6. Put each piece of rolled dough onto a baking stone or sheet. Then bake the bread for five to seven minutes or until very lightly browned.

7. Allow bread to slightly cool prior to serving or using it as an ingredient for a tasty sandwich or gourmet pizza.

Tags: each piece, dough into, dough onto

Calculate Carbs On Atkins

An Atkins Diet-friendly, low-carb meal.

The Atkins Diet is one of the oldest and most popular of the low-carbohydrate diets. The diet consists of several phases, limiting the number of grams of carbohydrates per day as well as the foods from which the carbohydrates are derived. There are recommended amounts of proteins, but they are not restricted in the way that carbohydrates are. A liberal amount of fat is allowed.

Instructions

1. Follow the Induction Phase of the Atkins Diet. Eat three normal-sized meals or four to five smaller ones at the beginning of this diet, with no more than six waking hours between meals. The centerpiece of each meal is 4-6 ounces of protein: beef, poultry, fish, eggs, vegetable protein, lamb or pork without regard to fat content. Butter, olive oil, mayonnaise and other fats are allowed also.

Limit carbohydrates to 20 grams per day chosen from a list of "acceptable foods" such as mushrooms, peppers and lettuce. The list is available on the Atkins website, which doesn't require registration or a fee. The Induction Phase generally lasts for two weeks. Carbohydrate calculators can be found online by searching for the phrase "carbs in" and the name of a food.

2. Follow Phase 2 of the diet, called Ongoing Weight Loss (OWL). In this phase, five grams of daily net carbs are added each week: Induction Phase weeks one and two: 20 grams of carbs per day. OWL week one: 25 grams per day; week two: 30 grams per day and so on. Net carbs are calculated by subtracting the number of grams of fiber in a particular food from its number of grams of carbohydrate. This phase allows more freedom in food choice, adding such items as berries, nuts and tomato juice. .

3. Begin Phase 3 when you have approximately 10 pounds left to lose. The number of carbs per day a dieter is consuming at the end of Phase 2 is highly individual. It might be as low as 25 grams per day or as high as 80. Increasing carbs during this phase starts with the dieter's number of carbs per day at the end of Phase 2 and adding 10 grams per day, week by week. The goal of this phase is to lose the last 10 pounds slowly so the dieter is able to transition to a permanent eating change.

4. Maintain weight loss with the final phase of the Atkins Diet. It's designed to keep the dieter within five pounds of his or her ideal weight so it becomes second nature to eat appropriately. The amount of total carbs consumed per day can vary greatly from one person to another.

Tags: Atkins Diet, Induction Phase, number grams, grams carbs, grams week, number carbs, this phase

Cook At High Altitudes

Since most recipes are created for conditions at sea level, you will have to change them a little if you are cooking at an elevation of 3,500 feet, or 1,075 meters. This covers a good chunk of the western United States and Canada. Fortunately, the changes you have to make are not difficult. Here's get excellent results from everyday recipes.

Instructions

1. Adjust the times for foods that will be boiled. It will take longer for food to cook thoroughly, since the boiling temperature is lower at high altitudes. For example, rice that cooks at sea level will take 20 to 25 minutes, while rice cooked at 5,000 feet will take an additional 5 minutes to absorb all the water.

2. Keep cakes and other baked goods moist. Slightly reduce the leavening agents like baking powder and baking soda (about an 1/8 tsp. works well). Increase flour by 1 tbsp. at 3,000 feet and by an additional tablespoon for every 1,500 feet in altitude. Add 1 to 2 tbsp. of liquid, and use an additional 1 to 2 tbsp. for every 1,500 feet.

3. Grease metal pans well and increase cooking temperatures by 25 degrees F when making baked goods. This will keep them from rising too quickly in high altitudes.

4. Watch yeast breads carefully. They will double in bulk faster at high altitude than they do at sea level due to the lower air pressure.

5. Reduce the oil temperature by 15 degrees F if you are deep frying. This will ensure even cooking. Otherwise you may get an over-browned coating and raw or undercooked food in the middle.

6. Find out from your county agricultural extension office whether you should increase time or temperature, or both, when home canning using a pressure cooker or water bath at your altitude.

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Flavor To Your Popcorn

Butter and salt are so yesterday.

If you're bored with the same old popcorn, mix up your favorite food seasonings and sprinkle them over your popcorn instead of your meals. There's really nothing you can't add to your popcorn to make it pop with flavor. Experiment with your seasonings over a normal-sized bag of popcorn that is unbuttered and unsalted.

Instructions

1. Cinnamon Toast Crunch: Mix together a pinch of salt with 1 tablespoon granulated sugar, 1 tablespoon brown sugar, and 1 teaspoon cinnamon. Coat the popcorn with about 3 tablespoons melted butter, to help the mixture stick. Then sprinkle the mixture over the popcorn and stir it together well.

2. Nutty Delight: Mix together 1/2 cup of chopped peanuts, 1/2 cup chopped almonds, and 2 tablespoons sugar. Coat the popcorn with about 3 tablespoons melted butter, to help the mixture stick. Then sprinkle the mixture over the popcorn and stir it together well. You can put the nuts in a food processor or blender to chop finely if you prefer.

3. Cookies and Cream: Mash up about 10 Oreo cookies in a blender, food processor or just with your hands. Coat the popcorn with about 3 tablespoons melted butter, to help the mixture stick. Then sprinkle the cookies over the popcorn and stir it together well.

4. Wasabi Popcorn: Mix together 3 tablespoons melted butter with 2 teaspoons Wasabi paste. Drizzle it over your popcorn and then mix. Then add in 1/2 teaspoon of sea salt and 1/2 teaspoon of granulated sugar and mix together again.

5. Cheesy Popcorn: Pour about 3 tablespoons of melted butter over the popcorn and then sprinkle about 1/2 cup of fresh grated or bottled Parmesan cheese over the popcorn. Add about 1/2 teaspoon of sea salt. Mix it well.

6. Spicy Italian Popcorn: Mix together about 1/2 cup freshly grated Parmesan cheese, 1 teaspoon dried oregano, 1/4 teaspoon cayenne pepper and 1/4 teaspoon garlic salt. Drizzle about 2 tablespoons olive oil over the popcorn and then add the mixture and stir well.

7. Hot Mexican Popcorn: Squeeze a lemon over the popcorn, then add about 1 teaspoon sea salt over the popcorn. Sprinkle with a hot chili sauce.

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Pick Wild Lobster Mushrooms

Mushroom picking is a hobby that has slowly gathered a large following as the demand for fresh and natural foods grows. It is a wonderful way to connect to the land around you and harvest some of the bounty of nature with your own hands. There are a vast array of edible mushroom species and locating and identifying them is the first step towards a rewarding dinner featuring your harvest. Let's take a look at pick wild lobster mushrooms, a flavorful type native to both the East Coast and Pacific Northwest, are great sauteed and tossed in pasta or grilled as an accompaniment with meat.

Instructions

1. Locate a large expanse of wooded area. The soil composition should be mostly loose dirt with minimal, if any, sand. Search for areas of well-established, older trees. An ideal growing environment for wild lobster mushrooms is going to be the loose debris around these trees, often under layers of decomposing leaves, pine needles and decaying wood. Generally you will find the mushrooms pushing up from the debris and exposing a small amount of their orange or burnt sienna colored caps. Look for the mushrooms that are firm, stems over 1/2-inch long and free of any signs of black rot on the cap. This rot will affect the quality and shelf life of the mushrooms and should be avoided. When you have located a quantity of wild lobster mushrooms, mark the spot on your picking map. These mushrooms tend to grow in the same area year after year.

2. Lift up segments of the debris gently with a gloved hand. Scrape away any dirt with your hand gently. Follow the stem of the wild lobster mushroom downward toward the soil. Grab the end of the stem and twist the mushroom, pulling up as you twist. When the full mushroom and stem are free of the dirt, use the cotton cloth to brush away any other loose dirt or particles. Store in an ope topped basket. This allows the wild lobster mushrooms to "breath" and maintain freshness longer.

3. Clean the wild lobster mushrooms with the soft bristled brush and cotton cloth. This will keep the mushroom intact and allow you to remove as much dirt as possible without rinsing them. Rinse with water only if you are using them immediately. Rinsing them will cause them to soften and rot if they are stored for any period longer than a day.

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Indiana Mushroom Hunting Season

Morel hunting season comes in the spring throughout the United States.

While there are several types of edible mushrooms in the woodlands of Indiana, the most popular is the morel. When a discussion turns to mushroom hunting season in the Hoosier state, the speakers are usually referring to the time of year when these particular cone-shaped fungi begin to appear-seemingly overnight-on the forest floor. While Indiana’s morel season usually runs from mid-April to mid-May, there are some general indicators that the season has begun. Knowing these indicators will make your hunting more successful.

Time Frame

Mushroom hunting season varies across the United States as spring arrives in different areas at different times. This means mushroom hunting season can even vary in a single state as the weather warms in one area before another. With the seasons varying by as much as few weeks between northern Indiana and southern Indiana, it’s important to watch nature for clues because once the first morel has appeared, the hunting season generally continues for about three weeks before these springtime treats fade back into the earth for another year.

Features

Hoosiers can follow the date of the last killing frost in their area as a good indicator that mushroom hunting season has begun. Experienced mushroom hunters have some other natural indicators they watch for as signs that the first morels are likely to be rising on the forest floors. These indicators include the blooming of the first wildflowers, the blooming of lilacs and when the first asparagus spears are up in the garden.

Types

There are more than a dozen species of morel mushrooms in the United States. In Indiana, four types are hunted. The black morels are the first type to appear in the spring. They are often found in early April. Yellow and gray morels are most often found in late April through mid-May. The fourth type is the half free morel and it is often found throughout the Hoosier mushroom season.

Geography

When considering the best places to begin hunting for morels, look for areas where the soil has good drainage. Indiana’s wild mushrooms thrive in rainy spring times, but don’t do well if they are growing in soggy conditions. Places that make for good hunting include old apple orchards, areas around dead trees and woodpiles, in river bottoms and under cottonwood, poplar, ash and oak trees. In southern Indiana, the area’s ravines are popular morel hunting spots.

Considerations

Even if it is the season for morel hunting in Indiana, you’re likely to have more luck if you choose the right type of day and the right weather for your hunt. Temperatures need to reach into the 60s during the day and drop no lower than the 40s at night for mushroom hunting season to be at its height. A rainy spring will bring better hunting-as long as there’s not so much rain that the ground becomes saturated.

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