The final Indian curry manually from Sonzyskitchen.com

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This Original Formula by Paul C. Bragg, America's Health Pioneer & Originator of Health Stores Brings new taste delights to season your favorite foods: Salads & Dressings Soups Veggies Casseroles Tofu Poultry Tempeh Rice & Beans Fish Jerky Meals Potatoes Wok & Stir-Frys Popcorn Macrobiotics Gravies & SaucesBragg Liquid Aminos contains the following Amino Acids: Alanine Arginine Aspartic Acid Glutamic Acid Glycine Histidine Isoleucine Lysine Leucine Methionine Phenyllalanine Proline Serine Threonine Tyrosine ValineEssential & Non-Essential Amino Acids in naturally occurring amounts from liquid soybean protein only. Shake if Sediments occur.

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Impeccable Best Crockpot Recipes

Often people wonder about the heat rating of a crockpot, especially when the directions on the recipe indicate the ingredients should be cooked on LOW. The low temperature on a crockpot is 200 degrees F, which is high enough to cook just about any food and since a lot of crockpot recipes call for the low setting, should ease your mind about whether or not the food will cook properly. A good measurement to remember is that high heat cooking is about twice as fast as cooking on low, so a recipe is correct if it instructs you to cook on high for 3 hours or low for 6 hours.

Some people put the crockpot on high and cook the food for an hour first, which lessens the chance of contamination from bacteria caused by the food not heating up fast enough. Then the heat is turned to low to finish cooking.

Using a meat thermometer will help determine how close to done meats are. Remember not to lift the lid too often, though, as that lets the temperature drop. It is best to check at the end of the cooking time and then test for doneness. Food can always cook a bit longer in a crockpot, if it is needed.

Chicken varies according to the piece you are checking; the breast must be at least 170 degrees F and the thigh at least 180 degrees F. Ground meats are safe to eat once they reach 160 degrees F, while roasts will measure 145 degrees F for medium rare meat, 160 for medium and 170 degrees F for well done. Even casseroles, stuffing, and soups can be tested for doneness and should give a reading of at least 165 degrees F at the end of the cooking time.

Best Summer Crockpot Recipes

During the late spring through early fall, lifestyles get hectic with the many events that are happening, such as Easter, Mothers' and Fathers' Day, graduation, weddings and so on. Even if you are just learning to cook, crockpot recipes can be easy to prepare, leaving you plenty of time for daytime activities. Some recipes only have four or five basic ingredients, leaving you the simple tasks of putting them in the crockpot, turning it on and enjoying the delicious results six or seven hours later when the meal has cooked. What is even better is that often the least complex recipes are the best ones

You can create more than stews and soups in that versatile slow cooker. Many crockpot recipes are easy and some of the best crockpot recipes are for desserts and appetizers, usually the most called upon types of foods during these busy days.

Since most crockpot recipes require a HIGH setting for four to five hours or a LOW setting for eight to ten hours, your crockpot meal can be started as early as ten hours before mealtime or as late as four hours before mealtime. One of the best features about cooking in the crockpot is that the meal will not turn out badly if it has to sit an extra half hour or so.

Another wonderful part of fixing best crockpot recipes is the cleanup. The ceramic dish is usually removable for easy cleaning, leaving just one dish to wash rather than lots of pots and pans. That is another plus during your busy weeks ahead.

A lot of authentic crockpot recipes begin with basic foundations that are changed as chefs develop exciting new tastes and selections. If you enjoy a variety of foods and flavors, you might like to see other quick and easy best crockpot recipes which combine meat, vegetables and other quality ingredients for amazing results.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

Chinese Cooking Recipes - 5 Great Vegetables For Chinese Food

Chinese food is becoming more popular but the flavors of Chinese cooking recipes differ from other cuisines. One of the biggest conflicts is which vegetables work well in Chinese cooking.

Bamboo Shoots
Bamboo shoots are the edible roots of the bamboo plant which is found almost everywhere in Asia. It has a crunchy snap and a light flavor. It has a slightly sweet taste and can be found sliced in the Asian section of most supermarkets.

Broccoli
There are many kinds of broccoli but the most traditional is Chinese broccoli. It is different than normal broccoli because it is a leafy green broccoli. Normal broccoli is typically used in Chinese cooking recipes if Chinese broccoli can't be found.

Water Chestnuts
Water chestnuts are actually an aquatic vegetable. It has a crunchy texture and a slight nutty flavor. It is usually found canned either sliced or whole in the Asian isle of most supermarkets.

Baby Corn
Baby corn is a small corn on an edible cob. It is firm but gives easily when chewed. It has a very mild corn flavor. Baby corn is typically found in the canned vegetables isle of grocery stores.

Mung Bean Sprouts
Also known as bean sprouts and are readily available in the vegetable area of your supermarket. Bean sprouts are the white sprouts of the mung bean and have a crisp texture with a sweet flavor. The trick to cooking bean sprouts is to not cook them too long. Cooking them for 30 seconds in a hot stir-fry is the general rule.

More Vegetables

Chinese vegetables are sometimes a variety to the common vegetables we usually think of for our dishes but can be radically different. Chinese cooking recipes use a variety of vegetables which has increased as trade has increased. Check out Chinese Cooking Recipes for more ideas or visit http://www.squidoo.com/chinese-cooking-recipes-the-best-places-for-recipes-of-chinese-cooking for more information.

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Making a Mark Online Through Personal Recipes

Did you always have the secret desire to be acknowledged for your regular hard word in the kitchen? Do you believe yourself to be a gifted cook a la Martha Stewart (without the ankle bracelet)? You will be surprised to know that there is a simple yet effective way to demonstrate your cooking talent and present your personal recipes.

Even though many say that cooking meals is extremely easy, in reality, it can be gruelling and monotonous work. For instance, after a hectic day at the office, occasionally, you are too exhausted to even watch a TV show, let alone decide on the type of food to cook. Moreover, not all possess the culinary skills; for a few of us, cooking is no less than a rocket science. Luckily for people of our age, advanced communication technologies, mainly computers, ensure that you don't need to be an acclaimed chef to cook! Those who want guidance and creative ideas to cook wonderful dishes can get thousands of recipes and cooking tips online websites.

Now is the best time to upload your family recipes and write down your secrets of cooking business. There are two main reasons for doing this. First, you no longer need to worry about your recipe as it will be saved in the computer's memory. Second, your recipes will provide great benefits to online community of "foodies" who are always in search of new dishes.

Placing your food recipes on the web is a wonderful way to organize your recipes, too. You can easily segregate your recipes according to following categories:

- Breakfast foods

- Lunch foods

- Dinners

- Snacks

- Cocktail party food

- Barbeque food

- Vegetarian meals

- Diabetic meals

- Summer treats

- Holiday food

- Rich desserts and low-cal versions

Your online followers will get a chance to select a recipe from the list and soon they will have full details of it. Next step for you would be to suggest a shopping list for each dish and meaningful cooking tips to ensure that cooking process becomes easy.

Preparing an FAQ list and encouraging readers to ask queries through email are good ways to promote personal recipes. Moreover, you may start an online discussion forum where you can have fruitful conversation with your viewers; here you can discus about various topics, such as place to purchase fresh fruits and vegetables, things to ensure before buying a fish, and spices for gumbo.

Posting your personal recipes online and hosting a website of online recipes is a sensible decision. You will establish a name for yourself which your family will cherish, and you will be catering to larger online community of connoisseurs of food. In a world where multitasking is the order of the day and where people eat fast food in order to save time, your wonderful online recipes will allow families to sit together and eat.

For more resources and information on Made Simple Recicpes visit http://www.MadeSimpleRecipes.com

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The Secret to Cooking for a Crowd

Having a large family growing up, I learned to cook in a big way. With 5 brothers and 3 sisters plus Mom and Dad, I started out cooking for eleven people by the time I was twelve and most of the time without a recipe. Mom needed help and taught her daughters to cook at an early age. I'll never forget the first time I fried chicken all by myself. My brothers ridiculed my over-done chicken mercilessly.

I'll never forget the first meal I cooked away from home. My sister and I moved out together, just the two of us, and, after settling in, prepared our first meal for just us. We cooked like we were taught: 5 pounds of potatoes for mashed potatoes, 2 whole chickens for fried chicken, 2 quarts of green beans. To this day, we still laugh about all that food we had left over.

So needless to say, cooking for a large gathering is no problem for me. I take on the task of hosting my husband's family for Thanksgiving and while most people worry about having a dry turkey, my biggest dread is cleaning the house.

So what is the secret to cooking large? Like cooking any size meal, the secret is in the planning. You will need extra and larger everything. Take your recipes and list all the ingredients you need to buy. Plan your menu, inventory your serving dishes, pots and pans, plates, forks, knives, spoons, drinking glasses at least a week in advance. Buy everything you need ahead of time, right down to butter for bread and ice for drinks.

Once you have your menu and inventory planned, jot down a time schedule. Have the house cleaned and seating arrangements completed the day before so you can focus on the meal, otherwise you'll be pulling your hair out trying to get everything done on time. The easiest thing to cook is a one-dish meal, like pot roast or lasagna with few side dishes.

· Main dish, Pot Roast w/carrots and potatoes

o cook in roaster, 3-hour oven time, serve on platter

· Side vegetable, steamed broccoli

o cook in 3 qt. steamer, 20 min stove top time, serve in blue bowl

· Bread, buy brown and serve rolls (or make from scratch ahead of time)

o oven time 15 minutes, last thing to cook, serve in basket, buy new towel

After detailing each dish, make a timetable. Example, for a 6:00 dinner:

2:00 Start pot roast; have in oven by 2:30

4:00 Peel potatoes, slice carrots; add to pot roast by 4:30

4:30 Set tables

5:15 prepare broccoli, start to cook by 5:35

5:35 Prepare rolls for cooking, in oven by 5:45

5:45 Transfer pot roast to platter

5:55 Transfer broccoli to bowl

6:00 Bread's done, transfer to basket and cover with towel

Sit down to delicious meal and enjoy. And for your test, I now present the world's best pot roast recipe. It's my own, passed to me from my Mom.

Pots you'll need:

oven going roasting pan

10-inch skillet

1 or 2 Chuck roasts (2-3 lbs ea.)

1 large or 2 med. onions, sliced

6 carrots (or more as needed)

6 potatoes (or more as needed)

1 can onion soup +1/2 can water*

Can mushroom soup (or golden mushroom)

1/4 tp.salt or Murray's Seasoning Salt

1-2 cup mushrooms (optional)

*2 cans for 2 roasts, or substitute

1-2 pkg. onion soup mix, per directions.

Heat oven to 350 degrees.

1. In large oven roasting pan, add onion soup and water.

2. Slice onion and add 1/2 to bottom of roaster. Set aside.

3. Heat skillet on high on top of stove. When hot, sear roast on all sides until brown on the outside.

4. Place seared roast(s) on top of onion/onion soup in roaster.

5. Sprinkle with salt.

6. Cover with remaining onion slices and can of mushroom soup, undiluted (optional)

7. Cover with alum foil, sealing tightly and put in oven.

8. Set timer to cook for 1 hour for 1 roast, 2 hours for 2 roasts.

9. Peel potatoes and cut into quarters.

10. Slice carrots.

11. When timer goes off, add potatoes, carrots, and mushrooms. Cover and cook for 1 more hour.

Done when vegetables are tender. Time may have to be adjusted depending on how many vegetables there are. I have filled the pan to the brim and had to cook an additional 1/2-hour.

You can eat this roast with a fork it is so tender. You can substitute a sirloin roast, but chuck works best in my opinion.

Ummm-Ummm Good Comfort food! And so pretty on the plate. I hope you

enjoy this as much as I do!

PS. Use those leftovers: This is not a recipe, per say. It's a throw-it-all-in-a-pan type thing. Get some beef stroganoff soup mix and dry egg noodles. Cook the soup, cook the noodles and combine in large skillet. Chop up left over pot roast, vegetables and all, and add to skillet along with left over juice. Heat thoroughly and enjoy!

Debbie Boynton has been cooking and sharing recipes for many years. She shares more information on this topic at: http://www.infodepot.biz/recipes-and-cooking

You may use this article freely on your website as long as this resource box is included and this article remains unchanged! Copyright © 2005 Debbie L Boynton

Classic Nigerian Food Recipes

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Different Ways to Cook Fish

There are many ways to cook meat and just as many to cook fish. Some of the different ways to cook it include baking, broiling, microwaving, grilling, poaching, crockpot cooking, deep frying, and pan frying. You can also roast it, braise it, oven fry it and more.

If you only like sushi, you might not be interested in different cooking methods but if you enjoy hot, moist, succulent filets or steaks, it is worth learning about the different ways to prepare seafood.

The method you decide to use depends on what variety of fish you want to use, whether it is whole, filleted, or cut into steaks, and the kind of result you are looking for. Do you want to make a healthy recipe? Do you want to use your grill? Do you want to mix and match several different types of seafood in a stew or soup type dish?

Here are a few of the most popular cooking methods you can choose from:

Baking - One Of The Easiest Methods

A lot of newcomers to the world of such recipes decide to make baked fish recipes before attempting a pan-fried or broiled recipe. This is perhaps because baking is simple and foolproof if you follow the recipe correctly.

There is a rule for fish that states you should bake it for ten minutes per inch of thickness. Knowing such a rule is very handy, since it can mean all your oven baked fish recipes will turn out perfect, as long as you get the timings right.

If you choose baking as your cooking method, you can either bake the filets plain (well, perhaps with some butter, salt and pepper), flavor them with some kind of marinade or sauce or cook them with a breading or stuffing.

Many types of fish respond well to baking. The dry heat cooks your seafood in record time and if you have a glass oven door you can watch the dish cook to perfection.

Grilling - Few Things Beat The Smoky Taste

Grilling gives something to meat, poultry, and fruits of the sea that other cooking methods cannot match. If you enjoy the smoky flavor that a charcoal grill gives to food, you will love grilled fish recipes.

You can grill your seafood directly over the heat or use a grill basket. A grill basket is a great investment if you like to use delicate filets that would otherwise break up if you were to flip them but it is also good for cooking chopped vegetables so they do not fall through the holes in the grill grate.

Pan-Frying - Another Excellent Choice

Pan-frying is very simple and you can keep a very close eye on the food being cooked. You can use oil or butter for pan-frying and you can make the drippings in the pan into a mouthwatering sauce. There are many different recipes to choose from, if you want to use a pan or skillet to prepare your seafood recipes.

When making easy fish recipes, you might like to choose oven baked fish recipes as a good starting point. There are baked fish recipes for every palate and you can use just about any kind of fish and seasoning to make mouthwatering meals.

EasyFishRecipes.net - The Only Thing Better Than Our Recipes Is Catching Them Yourself!

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Calculated Industries KitchenCalc 8300 Recipe Calculator with Digital Timer

Have you ever been stumped on converting grams to ounces or figuring out how much chicken you need to triple the serving size of your recipe? A recipe conversion calculator will solve these problems and become an indispensable tool for menu planning and estimating, whether you're a caterer, professional chef, or home cook. The KitchenCalc calculates portion sizes so you can scale recipes either up or down to accommodate a changing guest list. A memory function saves recipe sizes for future use. If you often cook dishes from foreign cookbooks, the recipe calculator offers over 146 measurement conversions to help you convert between U.S. and foreign weights and measures in either fraction or decimal values. Additionally, you can convert temperatures from Centigrade to Fahrenheit and vice versa. This handy calculator also has a digital timer built in that displays hours, minutes, and seconds and that has a programmable alarm to alert you when your baking is finished. The unit also works as a standard math calculator and can perform calculations while the timer is running. Small enough to store in a drawer, the KitchenCalc comes in a hinged, hard case and has a soft plastic cover to protect the calculator's keys from food spills. The KitchenCalc runs on one lithium battery and is covered by a one-year limited warranty. --Cristina Vaamonde

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Chefs Cook With Coffee: You Can Too

Intrigued by coffee cuisine? You can indulge your own culinary interests and try at home what food enthusiasts and well-seasoned cooks know already.

Put on your chef hat and apron. Read about the creative recipes of famous chefs of the world. Watch videos about their cooking and, above all, go ahead and experiment. There are so many well known chefs, cooking teachers, and cookbook authors to recommend that the list is almost endless. Here is a short list,

Emeril Lagasse:

Expert in Louisiana cuisine with an extra kick. Celebrity chef Emeril Lagasse makes coffee a part of his regular repertoire. This chef shows how to discover the many ways coffee enhances the flavor of drinks, appetizers, main entrees, desserts and after-dinner beverages.

Emeril's coffee recipes include: Emeril's Kicked Up Coffee Drink; Baby Back Ribs with Coffee Bourbon Barbecue Sauce; Coffee Nocello Glazed Ducks; Tiramisu with Chocolate Dipped Coffee Beans; Chicken Mole with Coffee Extract; Chocolate Coffee Flan; Blueberry Sour Cream Coffee Cake;Coffee Ice Cream Sandwich, and Spice-Rubbed Rack of Lamb with Coffee-Vanilla Sauce among others.

Bobby Flay:

Food Network's celebrity chef with a best-selling Mesa Grill Cookbook featuring recipes that bring flavors and ingredients in amazing ways. Bobby Flay's southwestern style of cooking is intensely-seasoned and chile-laden. One of Bobby Flay's best recipes is a sweet and smoky beef and rib rub that blends coffee grounds, brown sugar, coriander, oregano and chili powder. This recipe is legendary in coffee cooking circles. Check it out sometime. The coffee in this recipe plays off the deep and earthy flavor of the beef but preserves a unique smokey, spicy, fragrant and a bit bitter taste that makes your taste buds sing!

Other Bobby Flay's recipes include: Spiked Iced Chicory Coffee; Coffee Rubbed Flank Steak; Coffee Rub Filet with ancho chile powder; Keawe Grilled Baby Back Ribs with Kona Coffee Barbecue Grilling and Dipping Sauce, and Grilled Chocolate Coffee Steak, among others.

Jacques Pepin:

Very well known chef with several appearances on PBS in several television cooking shows, including Jacques Pepin Celebrates and Fast Food My Way. Pepin's many cookbooks include Happy Cooking, Simple and Healthy Cooking, The Short-Cut Cook, A French Chef Cooks at Home, La Technique, La Methode, and others.

Coffee recipes featured recently on his website: Coffee Balsamic Glaze and Fudge Coffee Brownies.

Other chefs cooking with coffee include,

Wolfgang Puck: A famous Austrian television chef and author of cookbooks such as Wolfgang Puck Adventures in the Kitchen and The Wolfgang Puck Cookbook: Recipes from Spago. Wolfgang uses coffee in his cuisine extensively, especially in beverages and desserts.

Julia Child (1912-2004): Attended the famous Le Cordon Bleu cooking school after World War 2 and introduced French cuisine and cooking techniques to the American public in television programs, such as The French Chef which premiered in 1963. Julia's Gingersnap-Mocha Truffles are delicious!

Terry Conlan: Executive Chef at Lake Austin Spa Resort includes a terrific recipe featured by Epicurious called Coffee-Crusted Sirloin with Jalapeño Red-Eye Gravy. Try it sometime!

Ke'O Velasquez: Born and raised on the Big Island of Hawaii, Ke'O Velasquez did not attend public school. Ke'O was home schooled. He attended Hawaii Community College and simply developed a cooking bug which eventually launched his career into the hospitality industry. His cooking has a unique island style which wins reluctant cooks and diners easily. A favorite recipe featured by the Food Network is Kona Coffee Crusted Rack of Lamb.

Guy Fiery: This chef is an American restaurateur, author, television personality, and game show host. He is widely known for his television series on the Food Network. Favorite coffee recipes: Java Crusted New York Steak with Stout Glaze; Coffee Bananas Foster Dessert, and Coffee Liqueur Ice Cream Pie.

The list goes on and includes Mario Batali, Paula Dean, Rachael Ray, Jacques Torres, Chef Jeffrey Blank and many others. In the end, the conclusion is quite simple. Coffee is for far more than drinking. Coffee lends itself to creative cooking ways that delight the palate and invite diners to go for seconds! Of course, to get the best results use freshly roasted quality specialty coffee preferably roasted to order from a gourmet coffee source.

Lastly, remember that a good meal is not complete without a good beverage to accompany it. Coffee gives a meal that extra zing and finale that makes the moment special. It should not matter if it is a meal at home or at a commercial establishment. Be creative with coffee in your kitchen. Have fun with the beans and the brew!

So, ready to drink a delicious cup of your favorite specialty flavored Dessert and Spice Coffee or would you prefer a cup of Liqueur Flavored Coffee?

Timothy ("Tim") S. Collins, the author, is called by those who know him "The Gourmet Coffee Guy." He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author's website: http://www.ourgourmetcoffee.com
Also visit: http://www.squidoo.com/thegourmetcoffeeguy-lensography
© Copyright - Timothy S. Collins. All Rights Reserved Worldwide

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Recipes Are Only Guidelines

If you are new to cooking, recipes can be a great way to learn to cook. Certainly, the more recipes you follow the more you will learn what works and what doesn't; or what goes together and what doesn't. But if you have some experience with cooking, you'll soon realize that recipes are open to interpretation. Maybe you like more of this and more of that, and soon you have your own recipe.

If you enjoy cooking, or cook for a special diet, this is very important. Usually when I cook, if I'm cooking something I'm not real familiar with, I'll read a few recipes to get the gist of it. But then I do it my own way. This is why I only use recipes as a guideline.

One thing to keep in mind when using a recipe is that more is not always better. In other words, if it has an ingredient that you like, it may or may not be better to add more. Good cooks will tell you that quite often a 'hint' of a particular flavor is better. That's quite often the 'secret' to a good recipe. Just a dash of this and a pinch of that can go a long way.

On the other hand, sometimes you might come across a recipe that 'more' of something makes it better. Maybe you like a little more pepper or garlic (it's my opinion that it's hard to have too much garlic). Your experimentation will tell you what's right for you. Make notes if you have to, but eventually you will have a knack for cooking and know what you are doing by improvising. It's kind of like having a green thumb.

Salt is one thing that always improves the flavors of foods. When a recipe calls for a pinch of salt or so, I ignore it. I can't taste food if it doesn't have salt or sugar on it, and I've discovered that adding salt while cooking brings out the flavor much more than adding it at the dinner table.

Sugar is another secret. I actually don't recommend this one if you have problems with sugar, but a little trick in the better restaurants is to add just a pinch of sugar to vegetables while they are cooking. It not only brings out the flavor, but it helps them keep their color. A pinch of sugar won't hurt most people, but be careful if you are diabetic or on a low carb diet.

The best thing to do is experiment. Follow a lot of recipes until you get a feel for it, then try a few things on your own. I've got several recipes that my friends and family ask me for, and yet I can't give them any specifics. That's because I just took a basic idea and improvised. I doubt that I ever cook any 'recipe' the same way twice anymore, and yet the majority of the time I am quite pleased with my results.

Cooking is a 'knack' and you can do it if you have an interest in it. You can create your own very unique recipes and always look forward to the creativity in the kitchen. The real trick is ... getting someone else to clean up the mess :)

Written by Bobby Ivie. Read his Cooking Articles and Quick and Easy Recipes This article may be reprinted as long as the resource box stays intact with hyperlinks.

The Five Secrets of Great Cooks

One of life's simple pleasures is great tasting food; unfortunately, most recipes leave out the "essential tips - the secrets" that ensure a flavorful dish and the accolades from family and friends. In times past, cooking was a shared responsibility among the women in the family. They would impart the recipe secrets for the family coleslaw as they worked alongside each other:

1. Cooking with the individuals in mind - the audience. "Your Dad will only eat coleslaw if the dressing is perfect blend of sweet and tart (not too sweet and not too sour), so balancing the right ratio of mayonnaise, vinegar and sugar is imperative."

2. How the cooking is done always affects the outcome - the technique. "Grandma likes her slaw cut in very thin ribbons or she won't eat it; here's how to cut it thinly."

3. The freshness and the type of ingredients are essential for the right flavor - the taste. "I only use green cabbage versus red cabbage because it is a bit sweeter and the texture is not as tough, and it doesn't turn everything red when adding onions, pineapple or apples."

4. Getting the food on the table the same time - the timing. "When making this meal, I always cook this part first, since it takes the longest, even though the recipe doesn't mention that. I also make the dressing before cutting the vegetables for the slaw so the flavors have time to marry. If you make it at the last minute, the garlic will taste too strong and overpower the dish."

5. Explanation of what a cook does intuitively - why do that. "I want all the dishes in the meal to complement each other, which then makes the meal a symphony of flavors, not just one flavor note here or there. The basic recipe is good, but changing the recipe makes the meal great, so depending on the main dish I will vary the coleslaw ingredients to harmonize the flavors of the entire meal. If we're having BBQ I use the Apple slaw recipe; if I am serving Mexican food, I substitute the vinegar and apple for lime juice, Mexican spices and cilantro, and if we're having Lamb Pita Pockets, I make a Greek version of the dressing and add different vegetables to the coleslaw."

The surest way to get these "secrets" is to have a conversation with a good cook and find out what they do intuitively and skillfully. These conversations are priceless for absorbing the "essentials" of cooking a great meal. Engage your friends and family in conversation; ask them:

1. Audience - "What is it about this recipe that people love? What makes it special? What is your tried and true recipe that people love?"

2. Technique - "What techniques should I pay attention to in making this? How important is it to follow the recipe? You cut vegetables so fast; can you teach me how to do that? How can you tell if the meat is done if you don't use a thermometer?" What techniques do you use to make this dish easier to cook? What are you favorite kitchen tools you wouldn't be without?"

3. Taste -What flavor, texture or color should the finished dish have? Why do you use this combination of ingredients? What are some of your kitchen secrets that make these dishes taste so good? What is it about using this specific type of spice in this dish that makes it taste so good? What are some of your favorite herbs and spices that you use and what brands have the best taste?"

4. Timing - "I struggle with getting everything on the table at the same time; how do you successfully get it done? Why is it important to start this dish only one hour before serving? Why can't you let this dish sit in a warm oven for over 30 minutes?"

5. Why Do That - "Why do you use this specific brand of flour or spice, and why do you think it tastes better this way? What do you wish you had known when you were first cooking this dish? Why do you vary the basic slaw recipe when it tastes great as it is? How do you come up with new versions from the basic recipe?"

When you don't have a skilled cook at hand and you need some instant kitchen wisdom, you can access websites like EatWell and RecipeSource. After you have found a recipe that sounds good, read the "comment section" because this is where you strike gold. You get a wealth of recipe variations, effective ingredient substitutions, easy techniques for making the dish, and different ways to improve recipes to match the taste requirements of your audience.

Food is meant to be enjoyed with people, and that starts in the kitchen. When you are serious about unlocking the secret of creating wonderful meals, it is the rare cook who will refuse to share their talent and skill. In fact, most cooks love to share what they know - they are just waiting to be asked.

Angela Gonzalez lives with her husband and her dog Abby on a half-acre that is full of fruit and nut trees, along with a garden that supplies flowers and fresh produce. When she's not in the kitchen or the vegetable patch, Angela is making small batch, premium BBQ Sauce at http://www.PapaDons-Sauces.com

A goal of Angela's is to help communities build small scale food production that feeds people locally and is economically viable. One of Angela's favorite quotes is a Chinese proverb, "What's the best time to plant a tree? One hundred years ago. What the second best time? Today." Angela believes that "today" is the best time to make a difference in whatever you do.

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miBook Amazing Party Food: Appetizers and Desserts

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Get Ready: The Next Food Network Star (Song & Recipe Pairings)

Get Ready: The Next Food Network Star includes 17 songs plus exclusive recipes from Food Network kitchens.

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The Basic Bread Baker: Great Recipes That Anyone Can Prepare With Common Kitchen Utensils And Inexpensive Ingredients

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Old-Fashioned Recipes Are Still the Best Cooking

It seems like every day offers up a new medium online or on television for recipe lovers. On cable, channels dedicated to cooking have cropped up, and individual programs offer in-depth look at specific types of cooking, cuisine and recipes. And on the Internet, there are even more resources for new and old-fashioned favorite recipes, as well as forums and communities that let you search and share recipes with other amateur cooks. There are more resources than ever available to recipe lovers everywhere, and new recipes that no one has ever heard of are invented every day. Yet even in the face of all of the new recipes and cooking styles, good old-fashioned recipes still remain the number one favorite of Americans as well as people in other countries, as well.

While our cooking tools, implements and ingredients have changed dramatically over the last century (think of the microwave and fat-free ingredients, for instance), the favorite recipes are still those that were cooked up well over a century ago. Old-fashioned favorite traditional meals still make up the majority of the meals that are cooked for families across the United States and other nations around the world. While the way we cook may have changed, the food that we eat really hasn't. Although it may be presented in different ways, the old-fashioned favorites are still showing up in recipes just as frequently as they were a century ago.

And can you really blame anyone for enjoying old-fashioned cooking and recipes more than the new-age, bland, strange food that is served up in some new restaurants? The best-tasting recipes are the ones that our grandmothers and great-grandmothers treated their families to many years ago, and some people count family recipes as their most prized possessions. They commit these family recipes to memory and pass them on to their children as heirlooms that are to be treated with reverence and respect. In fact, even suggesting a small change to grandma's traditional recipe is enough to anger some of today's cooks in their own home kitchens.

But wait: what about new fat-free and healthy eating crazes that have captured much of the nation? For some, it is heresy to transform traditional family recipes into fat-free or healthy versions, but luckily it is still indeed possible to create those traditional recipes while using healthier ingredients. Thankfully, many new healthy ingredients taste much the same as our traditional less healthy counterparts, so most people won't notice much of a difference. But just to be safe, it is probably better not to mention to the most traditional diners that you went out of your way to make their meal a little healthy. Let them eat and enjoy, and the healthiness of your traditional recipe can be your own secret!

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Crockpot Cooking Recipes - The Fun Way Of Cooking

Modern times are busy times and therefore people have been looking with good reason, towards finding ways to simplify tasks, including making mealtimes easier to deal with and enjoyable for all in the family. For this reason, more time and energy-efficiency is called for so that the quality of life is enhanced by spending these valuable resources into pleasurable activities instead of focusing only on chores.

This is also the reason why many people have been looking for a way-out of the tediousness of home cooking and are comforted by the thought of frozen foodstuffs, readily available to save the busy home-maker time, energy and money as well besides loads of variety in menu-planning - in a jiffy!

Just the thought of keeping a stock of frozen items, checking to see which ones are still fit to be used, planning 3 square meals and more such efforts can be boring for some people, so crock-pot cooking recipes are being given preference over more traditional and time-consuming methods of preparing meals. We bring you some inside scoop on this popular method of fast-cooking that is wholesome too:

Apart from being easy to put-together, crock-pot cooking recipes only call for getting all the main ingredients ready, following easy directions and setting a timer to cook for a certain period - leaving you free to attend to other things. At times, people even use this method to set a timer to cook the meal, which is often ready by the time they arrive home - to a fresh, flavorful aroma of a home-cooked meal, no less! These simple can be applied to many different dishes, such as a meat dish, a soup, stew or even a sweet dish. Not only is cooking simplified with the crock-pot, but even cleaning up is convenient.

In fact, many a time, there is no specific time of the day that calls for a crock-pot cooking recipe - it's determined by your mood. The internet is a great resource for searching an array of them with a wonderful plethora of fast to cook, good to eat crock-pot ideas that are ideal for regular meal preparations.

Not only are the meals made by this method healthful and light, but the immense variety in crock-pot recipes makes them an easy bet for everyday meal planning and entertaining sudden guests, who are sure to want to learn your secrets for whipping up a quick-time wholesome meal, without getting frazzled! Some people prefer to keep their crock-pot recipes a secret while others don't mind sharing them with friends; whatever your choice, you can be sure this is a healthy alternative to spending time slaving over a stove, preparing meals the traditional way

Those willing to share their recipe ideas are more likely to find their fund of recipes getting filled up with ideas from friends and family, adding to the joys of healthy cooking and entertaining.

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Good Eats with Alton Brown is the most fun you can have watching TV while still learning something. It's cooking meets chemistry meets science class meets recess. Mix in his quirky personality and random jabs at pop culture, and you have great TV. Or, as Alton would say, Good Eats.

Disc 1: See where it all began with the first five episodes of Good Eats. "Steak Your Claim," "This Spud's For You," "The Egg-Files," "Salad Daze" and "A Bird in the Pan" begin the first season of classics episodes that educate and inspire. Plus, bonus videos from Alton!

Disc 2: Wrap up the first season of Good Eats with the final nine episodes. You'll never look at cooking in quite the same way after watching these: "Churn Baby Churn," "The Dough Also Rises," "Gravy Confidential," "Romancing the Bird (A Good Eats Thanksgiving)," "A Bowl of Onion," "Hook, Line, and Dinner," "Pantry Raid (Part I): Use Your Noodle," "Power to the Pilaf" and "The Art of Darkness."

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Chinese Cooking With a Wok - Mum's Cooking Secrets That Last a Lifetime

My mother was of the idea that a man's place was never in the kitchen, and this was ingrained into us as she shooed us out of the kitchen every time whenever we tried to get into the kitchen to see what was cooking. It might not have been the best or correct thing to do, and as a result, her children -the sons, including me, grew up not knowing how to cook until we were college going kids and had to live away from home and to start to cook and fend for ourselves.

Disadvantaged as we were in cooking for ourselves, it made us more aware of the beauty in mum's cooking. Mum's prepared food that was absolutely marvellous, both in taste and smell. Meals prepared by her were never ordinary. They were a delight to behold, a pleasure to consume - no matter how simple the dish was.

Now in her twilight years, mum can no longer cook for herself. She has bouts of amnesia, and old age has taken a severe toil on her. Dependent on others to cook and serve her meals, she can sometimes struggle to the kitchen and still manage to prepare a ten minute fast cooking instant noodle, much to our chagrin and anxiety. The doctor orders were not to let her near a stove for fear of a fit or a fall, lest she burn the house down.

Just yesterday, in the quiet of the night, I was able to recall times I had with mum when I was about to go to college. Vivid in my mind, as history started to flash back, I remembered words of wisdom from mum on cooking. We were always profuse in our praise and bountiful in our appreciation for mum's fantastic cooking.And on one occasion, she revealed the secret formula that had always enveloped the food she cooked.

"In Chinese cooking," she said one day," the two most important things are to have a sharp knife and a hot stove. Always sharpen your knife so that you can slice through your veggie and your meat or fish. Cutting them up becomes a pleasure and not a task. Be sure to have everything prepared before you start cooking: the vegetables washed, drained and cut; the meat cut and marinated; the sauces prepared."

"And get yourself a good wok - It is the one piece of cooking equipment you may want to purchase before you start cooking Chinese food. Always heat up the wok. When cooking meat or poultry, make sure that the wok is very hot before adding the food. If you are going to stir-fried meat and vegetables, stir-fry the meat first and set it aside. Then return it to the wok with a sauce during the final stages of cooking. And use a little cornstartch as a binder at the end of your cooking, if it calls for that. Just remember how the dish tastes like, the way I cooked it", she said.

Throughout the years when I had to cook, her words of wisdom flashed back to me whenever I despaired over my cooking. I had seen my cooking improved, and had added more styles and recipes to vary my cooking in the later years.

"And the secret ingredient in all Chinese cooking is to add a little bit of inner joy to your dish as you cook. When you approach your cooking with this little bit of inner joy, you will have a song on your lips as you cook. Something mysteriously will spur you on to do your best and turn on the magic in your cooking," she added.

That day, last week, when I recalled those words of mum when I prepared a meal for her, I could only add not just a little bit of inner joy, I tried my best to give her a physical massive hug of love.

"Vary your ingredients to add textures, colors and flavors.Then it is possible to find harmony and balance in your meals. This is an important principle in Chinese cooking."

Mum may be frail and too old to handle a wok anymore, but her words of wisdom in Chinese cooking has helped us through the many years. Her simple tips for Chinese cooking may help you too.

In honor of my ailing mum who could prepare the best Chinese meals and dishes, a website providing free tips and cooking recipes with cooking videos, recipes and other resources is available for you. Visit Wok With Betty [http://www.wokwithbetty.com] to gain new skills in Chinese cooking and to obtain free cooking recipes covering the entire range of international cuisine.

Popular Dutch Cheese Types

One food item which is very common in every food recipe is cheese. Every country makes use of cheese in their cuisines. While every nation has its private unique cheese varieties, Dutch cheese has managed to rule the popularity charts in the whole world. Let's look at a few well known Dutch cheese types.

Talking about cheese varieties, one kind that you cannot afford to overlook at all is Gouda. This cheese variety is in fact produced in bulk amounts in Holland and makes for 50% produce of cheese made in this place. This cheese variety has 48% milk content and is obtainable in semi hard texture. This aged variety of this cheese type is said to taste the finest of all. Nevertheless, in case you are allergic to this type, eating it may cause headache too.

Another common pick is the Edam cheese. Even if you're not a die hard fan of cheese, this one is certain to please your taste buds. It has a mellow and a salted flavor that appeals to folks of all ages. It has a normal round shape and is hard in nature. Edam that's meant for export comes with a red paraffin coating.

An additional famous Dutch cheese is goat's cheese. This cheese is made using goat's milk which is stated to be more healthy than cow's milk. Moreover, it's been noted that goat cheese helps remove zits as well. One of the good things about goat cheese is that it has short maturation period. This cheese has a strange tangy flavor and may effortlessly melt in the mouth.

An additional famous Dutch cheese alternative is Frisian clove cheese. This one is made using cloves, cumin and low fat milk. This cheese type is very hard and dry, with a specific tart and sour flavor. Eating this cheese can trigger an allergic reaction such as zits in many owing to its countless strong ingredients. If you also are battling acne, you could set the problem straight with the help of efficient product like Clearpores Skin Cleansing System.

Yet another well-known Dutch cheese variety is herb cheese. This one is the greatest option for all those who do not relish the flavor of usual cheese. This cheese type basically includes every type of cheese which has an additional flavor added to it via means of herbs like parsley, chives and plenty of more. If you wish to try something very different for your taste buds, go for 1 which has added flavours such as onion, mustard, nettles and the like.

Each one of these Dutch cheese forms is readily discernable by their texture and flavor. And, you simply must give them a try, even in case you're not especially ardent on cheese. They might convert you into a cheese lover!

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Marinades in Chinese Cooking Recipes - A Quick Marinade

Marinades

Marinades are usually liquids you use on meats and vegetables before the cooking process. Many times this is done some time in advance up to a few days before the meal. Other times it is prepared just half an hour before you prepare one of your Chinese cooking recipes.

Flavoring Marinades

There are a few types of marinades you can use that do one of a few things. The flavoring marinade is to add flavor to the meat. In many Chinese cooking recipes this can be soy sauce, teriyaki sauce or other sauce such as fish, oyster or Hunan. Placing the meat in the liquid for anywhere from half an hour to overnight will flavor the meat. You can then add the meat and liquid all at once or take out the meat and just add it.

Quick Thick Marinade

One of my Chinese cooking recipes calls for a marinade that creates its own type of breading on the meat. It is one of the Chinese cooking recipes I use quite a bit. It coats the meat with a thick sauce that when cooked in a pan with a little oil creates a tasty skin on the meat.

Chinese Cooking Recipes Quick Marinade

It is suggested that this be done overnight or about 8 hours before you use it. It will still come out good if done only 30 minutes before cooking.

Ingredients

- 2 tablespoons of soy sauce

- 1 tablespoon of teriyaki sauce

- 2tablespoons of corn starch

Mix the ingredients together well and place the chicken in a zip top bag with it coating the chicken. It works best with cubed chicken rather than whole chicken breasts.

Cooking

Once you are ready to cook, heat a pan on medium high heat with a tablespoon or two of oil and pull the meat out of the marinade and place in the pan. Be careful as oil will splash a little burning you if it gets on you. Stir often until the chicken is cook all the way through.

Other Dishes

This marinade is great on meat and I have used it on vegetables from time to time as well. It is used in the Chinese cooking recipes I was taught as a child. There are many other ways to find recipes such as this one for Chinese dishes so visit http://www.squidoo.com/chinese-cooking-recipes-the-best-places-for-recipes-of-chinese-cooking for other tasty dishes you would like.

A Guide to Cooking Recipes

There is a common saying that cooking isn't rocket science, which is absolutely true. Everyone can cook, and if you have little imagination, you can soon come up with the innovative recipes of your own.

Getting Started

If you are going to try your hands on cooking for the first time, it is advisable to choose the recipes that are not too complicated, as you would not like to be overwhelmed by the recipe with unusual ingredients or difficult steps. Read the entire cooking recipe carefully before starting, and make sure you have all the ingredients, appliances and utensils ready.

Understanding all the directions is important, and make sure that you have enough time to finish if off within the time you have at hand. Collect all the ingredients in one place, and measure each ingredient before cooking. Always wash your hands with warm water and wear an apron prior to cooking. Deal very carefully with raw meat, fish, poultry and egg products.

Where To Find Cooking Recipes

Cookbooks that are available in bookshops are a great resource for all kind of recipes. Cooking recipes are also available in magazines, newspapers, on food packages, in supermarkets meat section, television shows, cooking classes or you can get them from your friends. Internet is also a great resource for all kinds of recipes from all around the world. File all the cooking recipes in one place, and once you have enough collection, you can also categorize them.

Trying Your Own Cooking Recipes

Once you start feeling comfortable with cooking, you can get creative by experimenting with some ingredients such as substituting beans for carrots or beans for meats, and so on. You can also make use of various spices and herbs, as each of them gives different flavours and aromas. Try experimenting with different textures and colours in the meals. You can take one type of dish and learn lots of variations. Try some international recipes as well such as Chinese, Indian, Italian, Spanish, Continental and southern cooking recipes.

Once you start experimenting, you are bound to fail at times. It is hence a good idea to cook small portions when trying out a new cooking recipe. If you are trying to shed some extra pounds, try some healthy low fat cooking recipes. If you are fond of snacking in between, try some healthy snacks recipes that are made of whole-wheat flour with less fat. When going for grocery shopping, read the labels on the packets so that you know what you are buying.

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Cooking - Improv Cooking or Cooking Without A Net

A loose definition of the word improvisation is to invent, compose, or perform something extemporaneously. For example if you've ever seen a Woody Allen movie, laughed at a sketch on Saturday Night Live or heard Miles Davis play notes of music not bound by this earth, you've experienced improvisation in action. As it is in movies, sketch comedy or jazz the joy of improvisational cooking is in the results that spring forth from inspired creation.

How do you use a recipe? Do you follow each step and measure each ingredient with the precision of a chemist? Do you nervously meter out the baking time of your cookies by tapping your foot to the cadence of the timer? We perform this culinary art to please more than our stomachs, the reasons too numerous to mention. Whatever the reason we usually approach it with recipe in hand. Often times a recipe we don't understand. The essence of Improv Cooking, with it's somewhat Zen like approach, demands you're imagination and instinct to help you solve the riddle of the recipe.

The Steps Towards Improv Cooking

Improvisational cooking is not so much reading and following a recipe as it is using skills and techniques to take a recipe to another level or create a recipe out nothing more than a larder full of ingredients. You have to possess a certain amount of skill and understanding before plunging in to any kind of cooking. Improv Cooking is no different. It forces you to trust your instincts as well. Follow these seven simple steps and you'll soon be free to open the fridge and just start cooking.

#1 Taste As Many Different Styles of Cooking as Possible

This is probably the simplest of all the Improv techniques to learn and master. Just eat as many different cooking styles as you can. The axiom is straightforward. The more you're exposed to, the more imaginative you'll become. Fill your headphones with nothing but Britney and it certainly would be difficult to imagine Charlie Parker's saxophone. Consequently, eat nothing but the same restaurant or home cooked food all the time and your cooking vocabulary will reflect it.

#2 Understand the Basic Fundamental Techniques of Cooking

You can't pick up a trumpet and expect to sound like Miles Davis without knowing a few things first. I won't go into all the things that could and will go wrong. I'm sure you get the picture. Well, Improv Cooking follows the same rules. You can't expect to be able to whip out a perfect Coq Au Vin without knowing the techniques involved to do so. But, the rewards will be greater once you do. The following list is more than just the basic fundamentals though. I've listed all the techniques and methods that matter to the experienced cook.

The Oven Group

Roasting - Cooking with dry heat that surrounds the food with as much direct heat as possible.

Pan Roasting - The wary little secret of every professional kitchen. This is a combination of method of starting the food in a hot sauté pan then finishing in a hot oven.

Broiling - A cousin to grilling, this is direct heat cooking with the heat source above the food instead of under it.

Braising - Moist heat cooking usually achieved in a sealed container like a Dutch oven, tagine or stoneware crock.

Baking - A dry heat method of cooking usually referring to breads, pastries etc.

The Wet Group

Boiling - Cooking in a large quantity of liquid, usually water.

Steaming - Cooking in a sealed container with a small amount of liquid (usually water but not especially) with the food suspended over the liquid so that it only comes in contact with the steam vapors.

Poaching - Best known as a method to cook egg, fish and perhaps chicken. This is cooking in a hot still liquid where the liquid never reaches more than a bare simmer.

The Frying Group

Sautéing - Cooking in a hot pan with little or no fat (butter, oil etc.)

Pan Frying - Very similar to sautéing, except done with more fat. Sometimes enough to almost immerse the food.

Stir-Frying - The Asian method of cooking in an extremely hot pan, usually a wok, with very little fat while keeping the food almost in constant motion.

Deep-Frying - Cooking by totally immersing the food in hot fat. The fat does the job of cooking by encircling the food with heat, thereby allowing it to cook faster sealing in natural juices and flavors. If done properly it's not the health demon most people assume it is.

The Outdoor Group

Grilling - Cooking over direct heat with the food usually supported by a grate of some sort. This method can be performed indoors as well with the right equipment.

Smoking - This is actually two sub groups. Hot smoking is cooking at temperatures that will cook the food at the same time it infuses the food with smoke flavor. Cold smoking is done with the heat source separate from the cooking chamber so the food is enveloped in low temperature smoke that will infuse flavor without cooking.

Rotisserie - Like grilling, this method does not necessarily have to be done outdoors for the lucky few that have the capability in a well-equipped kitchen. Either way this is cooking with the food suspended over or next to direct heat and rotated via by some mechanical means.

The Sauce Group

Here's where it gets a little dicey and can separate the cooks from the pretenders. Some of these techniques are best learned at the elbow of someone who's been there before. But don't let that stop you from digging in and trying on your own. You may come with some pretty awful stuff, but the attempt will teach you a lot.

Stock - A cornerstone of cooking, whether, meat, fish, poultry or vegetable. A low and slow cooking that's meant to draw the true essence of flavor into a liquid form.

Brown Sauce - Usually made with beef or veal, but can be made with any brown stock made from roasted bones, flavored with aromatic herbs and vegetables.

Demi-Glace - Similar to brown sauce only made without a thickener and reduced to thicken and intensify flavors.

White Sauce - Also known as Béchamel, made with milk and or cream and thickened with a roux (flour and butter paste)

Veloute - Constructed very much like white sauce, except the milk is replaced usually by a light colored stock of either meat or poultry. It is often enhanced with egg yolks and butter at finishing.

The "Aise" Family - This includes Hollandaise and all its progeny like béarnaise, choron etc. and mayonnaise and all its descendants like aioli, remoulade etc. These are all emulsion sauces with egg bases and a body made mostly of oil or butter.

Other Emulsions - This can range from aiolis or butter sauces to vinaigrettes, to pan sauces that are thickened or finished last minute with butter and or cream.

Gravy - A sauce in loose terms only. Gravies are usually made with the juices collected from roasting meats or poultry. The non-thickened varieties are sometimes called "Jus" in modern menu vernacular.

The Soup Group

The Hearty Family - This includes all the varieties you want to serve in meal-sized bowls like beef stew, chicken and dumplings, chili, chowder and minestrone.

Bisque - Usually and intensely flavored soup that's been thickened with rice, potatoes or a flour paste called panade.

Purees - Similar to bisque in nature but usually made with a single vegetable flavoring and thickened by pureeing the entire mass via some mechanical or manual means. Often times these soups are finished with cream.

Creams - Any soup, thick or thin, where a significant portion of the liquid is either milk or cream.

Broth - Often confused with stock, both are liquids that have been flavored with aromatics. But the basic building block of stock is bones whereas broth is composed from pieces of meat giving it more collagen. This is the lip sticking quality that gives broth its viscous body.

Consommé - A broth that's been clarified with egg whites

The Miscellaneous Group

This is a hodgepodge of techniques that will give you a little more depth to your creativity.

Papillote, Packages and Pouches - This is where the food is wrapped and sealed in paper, foil or sometimes a natural wrapper like corn husk or banana leaf. The packages can be cooked by baking, steaming, boiling or grilling.

Dumplings - This is a very broad category of foods and methods that includes many varieties that I'm going to break put into two families. The filled dough variety and the nothing but dough variety. The filled dough relatives have names like ravioli, dim sum, kreplach or pierogi. After filling, these succulent siblings can be steamed, boiled, baked or fried. The nothing but dough relations generally just go by the name "dumpling" but sometimes have the main flavoring preceding their surname such as apple or onion. Also on this branch of the tree are hush puppies, zeppoli and matzoth balls.

Croquettes - Usually a fried delicacy, but sometimes baked. A soft filling of any manner of meat, cheese, vegetable or fruit encased in a crisp shell.

Brining - Very popular these days. Besides turkey at Thanksgiving, it's an essential step in the process of smoking certain foods, like salmon or ham. But will often stand on its own in foods like gravlax or prosciutto.

Paté - A French term to describe a dish made with forcemeat (ground) of innards or any kind of meat. But the technique occurs in other cuisine and has recently been tagged to concoctions of vegetables or fruits as well. Cold meatloaf is technically a pate.

Charcuterie - Pardon my French, but they did have a huge influence on the world of cooking. This term covers all manners of sausage making and preserving of meats.

The Baker's Group

This group of techniques is where the art of cooking meets the science of food. Precision in measurement, combination of ingredients and technique is of utmost importance. Discipline and a strict adherence to formula must replace the looser attitude you can give to other areas of cooking. But, as in life, there are no absolutes. Once mastered, these techniques will reveal many ways to tweak and stretch a recipe to your will.

Yeast Breads - These can be savory or sweet, loaves, rolls or doughnuts. They can be baked, fried or steamed.

Quick Breads - The "Quick" generally refers to the active leavening that's achieved with eggs, baking soda, baking powder, and any combination thereof. These can be baked in loaves or cups (then they're called muffins). Or steamed in molds which will change their name to pudding.

Pies, Tarts and Cobblers - Be they one crust or two, hand held or deep dish, cream filled, fruit filled, custard or meat. The basic construction varies very little.

Cakes and Tortes - The basic building blocks of flour (usually wheat but can be any variation), sweetener (sugar, honey whatever) and leavening (very similar to quick bread) rarely change. The differences all come in the flavoring and final construction.

Icings and Frostings etc. - Really a sub group of cakes and tortes, but for this purpose it stands alone. I'm including in this arena fondant, buttercream, ganache, boiled icing and all the wondrous creations done with pulled sugar.

Soufflés and Mousse- A seemingly daunting hurdle to the novice, but once the simple construction of flavoring base lightened with egg whites in the case of soufflé or whipped cream for mousse is mastered the sky is the limit.

Custards - Learning how to manage both breeds, baked and stir-cooked over heat, opens opportunities for both sweet and savory variations.

Puddings - A difficult process to pin down because of the wide range of foods that can be called puddings.

#3 Learn the Relationships of Aroma, Flavor, Texture and Color

The relationships of aroma, flavor, texture and color are possibly the most important aspect of improv cooking. In order for any dish to be cooked well, the dish must be whole. It must appeal to all the senses completely and with harmony. Webster's Dictionary describes these elements in the following way;

Aroma - A pleasant characteristic odor

Flavor - the taste experience when a savory condiment is taken into the mouth

Texture - The distinctive physical composition or structure of something, especially with respect to the size, shape, and arrangement of its parts.

Color - That aspect of things that is caused by differing qualities of the light reflected or emitted by them.

To make all of this work in harmony is no small task. Whether from recipes or you're imaginations it's the crux of all cooking. To neglect or diminish anyone of these elements would result in a dish that's not complete. And by contrast, to enhance or over emphasize anyone of these elements as well would result in a dish that is off balance and probably not very appealing. So how do you know when you get it right? Is there a formula or system of measuring these elements that can insure all the pieces of the puzzle are in place? No, you just know when it works. Even though the balance of these elements is crucial, the right answer is up to you. Let your self go and become the dish or as was first said in Caddyshack "Be the ball!" Let your senses tell you what's happening in that pot or pan. Smell, taste, look and even listen to the food as it cooks. It has a great story to tell if you let it.

#4 Learn the Art of Accompaniment

Very few things we cook stand-alone. Even the most well-crafted stew or soup becomes even more complete and interesting by what it is served with. The gamut of choices can range from side dishes to condiments to beverages and even to the choice of lighting or music. In fact there are too many choices to discuss in detail. The best way to approach this dilemma is to first understand the goal. Because there are huge differences in these as well, a simple lunch for two suggests a different set of choices from a large family gathering or an elegant supper. Throw this into the mix along with your own level of ability or comfort with certain techniques and dishes and well I think you get my point. Perhaps the best way to approach this step towards Improv Cooking is to begin with what you know, because just as the right accompaniments can make a meal, the wrong ones can just as easily destroy it.

#5 Cook With Others

"One can acquire everything in solitude except character."

Stendhal, On Love, 1822

Unlike jazz, comedy or any of the other improvisational arts, where the act of improv is rarely done alone, you rarely think of cooking as something that can and should be done with others. Yet there are the accidental improvisational sessions that happen all the time.

While developing the skills of Improv cooking, you should plan several intentional cooking sessions centered on a specific dish or meal that two or more people can prepare together. Cooking with someone else can magically open a door to your imagination.

#6 Taste Analytically

I started cooking because I wanted to understand the magic behind the food I was eating. Tasting smelling and analyzing ingredients to understand the effects each can have within a dish is an essential improvisational skill. The more you do it the easier it becomes to unlock the magic of a dish. This skill coupled with a solid understanding of technique will enable you to accomplish great things in the kitchen.

#7 Break the Rules.

Without a sense of exploration, which is the ultimate rule breaker, we would have never walked on the moon or experienced Nouvelle Cuisine. The space program produced hundreds of modern conveniences we enjoy today. Yet many food writers and Chefs look upon Nouvelle Cuisine with the same disdain as the embarrassingly wide collars and polyester clothing of the day. Nouvelle Cuisine left us with a legacy of pushing the envelope. Unlike any other period in cooking, Chefs were taking the expected and giving us a whole new way to see it. The foods, techniques and presentations that seemed far out and strange then have today become not only the norm for many Chefs, but a jumping off point to even wilder ways to cook. Breaking the rules is the mantra in many kitchens today. Savory foams, laser printed edible paper, carnival midway snacks served in the palaces of high cuisine are just a few of the ways rules are being broken. If something feels like a rule the next time you're in the kitchen, then break it. You may create something inedible, but you will learn a valuable lesson. I can't emphasize enough that once you combine your increased knowledge of techniques, flavors and construction your imagination will be free to see new avenues to explore. Soon the rules will start disappearing.

CHICKEN BREASTS IN MUSTARD PAN SAUCE IMPROV

Chicken Breast, boneless and skinless

Unsalted Butter

Kosher Salt

Fresh Ground Pepper

Veloute Sauce

Good Grainy French Mustard

Egg Yolks

Lemon Juice

Chives for garnish

Butterfly the chicken breasts or pound them to 1/2" thick. Season each liberally with salt and pepper then set aside. Heat the butter in a large skillet over medium high heat until it foams and begins to brown. Add the just enough chicken to the pan so its not too crowded. Brown the breasts on one side then turn and cook for about 4-5 minutes. Remove the pan from the heat and lift the chicken breasts to a warm platter. Repeat the process again if you need to cook more chicken. If not, return the pan to the heat and add the veloute sauce. Stir in the mustard and reduce the heat to low. Scrape the pan to lift all the little bits of browned chicken stuck to the pan. Beat the egg yolks in a small bowl. Add a little of the warm sauce to the yolks to warm them then stir the mix into the warm sauce. Return the pan to the heat, but do not let the sauce boil. Finally, stir in the lemon juice and adjust the seasoning if needed.

Return the chicken and any accumulated juices to the sauce and warm briefly. Serve the chicken topped with a little sauce and garnished with some snipped chives.

Improv Hint: The veloute sauce in this case should be a little on the thin side. The simmering in the pan, the mustard and the egg yolks will have an affect on making it a little thicker. Plan on about one-third cup of sauce per chicken breast.

Tobie began his career as part of a restaurant and tavern family in Chicago. As a student of liberal arts at Kendall College he discovered his calling in the restaurant industry. Leaving school before graduation, he accepted an apprenticeship under Chef John Snowden at Dumas Pere L?Ecole de la Cuisine Francais. The classic French apprenticeship prepared him for a career as Chef and consultant. Lettuce Entertain You Enterprises? re-opening of the legendary Pump Room in 1977 was his first project. Since then, he has used his creative talents working with restaurants all over the country. He currently resides in Minneapolis working with an active list of consulting projects including, The Sample Room, a renovation of an old bar to a modern eatery Ike?s Bar and Grill, classic dining in downtown Minneapolis, Monkey Dish Bar and Grill ; an outrageous fun concept in suburban Chicago among others. His articles have appeared in various local publications and he makes regular appearances on radio and TV. He is working on a book called ?IMPROV COOKING?.

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Guide to Standardized Recipe

Standardized Recipe Ideology

A standardized recipe refers to a particular standard-of-use of certain metrics in cooking - Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible.

The idea of a standardized recipe is definitely not alien to many of us anymore. In fact, it has been very widely used around the globe and there are certain metrics to a standardized recipe that we must follow. In the kitchen, a standardized recipe is a crucial part of standardizing dishes, ingredients and elements in a restaurant that might lead to gain or loss during operational hours. Certain restaurants benchmark standardized recipes in their kitchen, some do not. There are pros and cons of using standardized recipes.

Benefits of having a Standardized Recipe


Creates an absolute standard in kitchen produce and cooking activities.
Allows smooth transition between different kitchen staffs.

Maintains food quality and food standards during kitchen operational hours.

Guiding tool for newcomers to the kitchen.

Refresh minds of kitchen staff after some time. (Eliminating guesswork)

Referral material should there be any disputes.

Base for costing when kitchen costs are calculated.
Be a great guide to implementing a new menu should there be any need.

Planning and costing purposes when a particular event needs accounting/kitchen control auditing.

Prevents raw food leftovers (with good Kitchen Control)

Cons of having a Standardized Recipe



Inconvenient - This can be from the Head Chef keeping the list of standardized recipe in his room and had it locked or having three big books of standardized recipe and need kitchen staff to flip over one by one to get everything done. Inconvenience is the number ONE factor that led to kitchen staff not using standardized recipes.

Time consuming - This is also one of the reasons why standardized recipe are not followed. During peak hours, a kitchen do not have time to waste, and every second counts.

Better variations - Some Chefs prefer to follow their centric of taste, some are just worship their own believes. This could cause a problem when there is no proper training provided and Kitchen Control.

Rules are meant to be broken - There are always different people/consumers around your restaurant. What's important, the customers. When standardized recipes are not tested regularly on the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave room or space for food/cooking variation. This usually happen when the Head Chef is not properly organized or trained well for his position.

A secret no more - Some restaurateurs or Chefs frown on making a book of standardized recipe because they want to protect their food knowledge. This is a classic perception: Someone comes by, takes all the recipe and leave the restaurant after a month.

When it's gone, it's really gone - At certain times in a restaurant, a piece of recipe sheet can get lost. When it's lost, there will be a slight havoc in understanding as the Head Chef needs to take action immediately. On another situation, it can also be 'stolen' or 'retrieved' as management of the restaurant changes, and/or someone steals the particular information, or the restaurant faces mishaps like kitchen on fire.

Standardized recipes do not necessarily have certain standards that you need to follow. There are many ways to actually personalize your standardized recipe, keep them into your book and use them for referrals in the future. Alternatively, you can also save them into your computer, and organize them well. Whatever it is, standardized recipes serve good purposes in a kitchen - Take the time to actually follow the steps, and you might just get happier guests/customers.

There are three (3) common ways of writing a recipe:


Paragraph-style recipes
List-style recipes
Action-style recipes

Paragraph Style Recipes This way of writing a recipe is classic - And they serve their own purpose in writing that way. There are many pros and cons to this kind of writing style, and we'd like to leave it up to you to figure it out. Anyway, here's an example of a paragraph-style written recipe:

Put your skillet on the pan and turn on the heat to low. Now take a bowl, crack 2 fresh eggs inside and add in some salt and pepper. Next, grab a whisk and start beating it until it's mixed or quite fluffy. When your skillet is hot enough, add in 1 tbsp of oil, and swirl the oil around. You'll notice the oil runs faster on hot pans. When your pan and oil is hot enough, turn on the heat to high and pour in your eggs. Leave the heat on high until your eggs (at the side of the pan) forms a solid texture. At this time, reduce your heat to low. When your egg is cooked enough, flip it over and top it off with some ikan kering! Voilá!

Paragraph-style recipes can work at certain extent. Be sure to choose your methods of writing well.

List-style Recipes The list-style writing of recipes is one of the easiest, practical and most common ways of writing a recipe. This method consist of two sections - The header, and footer. Header consist of different elements such as recipe title, temperature, yield, time, etc, while the footer contains methods to use these ingredients. An example of list-style recipes:

-Eggs with Ikan Kering 2 no Eggs

-1 tbsp Oil

-Ikan kering


Heat up your pan in low heat, crack two eggs into a bowl and add seasoning. Whisk well.
When your pan is hot enough, add in your oil and wait until it's hot.
Pour it in and turn your heat to high, until you see the sides of your eggs are actually solid in texture.
Reduce your heat to low, and cook the eggs well. Flip over.
Top it off with some crumbled ikan kering and voilá!

Action-style recipes Action style recipes has been known as the killer way of listing recipes, amount, methods and ingredients in a very organized and well-mannered. The first step will usually contain ingredients and methods limited to only a particular food preparation, and the list continues and combines with step two and three. Here's an example:

Action-style recipes can be very directive and you can add in more information to your liking. Choose which is best for you and your audience, then pick the right one and give them value.

Standard Elements in a Standardized Recipe Although we may see certain standard recipe metrics in a standardized recipe that may be both relevant and irrelevant to you, there are certain practical usage to it, and customizing your standardized recipe a good way to go when you need to emphasize certain recipe metrics in a recipe sheet. In a way, always think of your end-users rather than yourself.

Common Recipe Elements in a Standardized Recipe


Ingredients
Temperature
Equipments & Utensils Needed
Amount
Method
Media (Picture/Video)

These metrics are the basics - But what makes a better Standardized Recipe is to actually explain in detail what is the outcome, what should you avoid, what should you do and not do, etc. While these may be too long to squeeze into your methods area or the miscellaneous box in the action style recipe, you should include a section to it.

Recommended Standard Recipe Elements to Add These recommended standard recipe elements are absolutely optional and should only be included at selected times. Note that most recipes require only the simplest of steps to take, and portrayal of information should be as concise, clear and to the point as possible.



Taste - At what degree should this dish taste like, and how you can stretch its seasoning properties from there.

Precautions and Warnings - Precautions while handling these food mix or cooking methods.

Tips & Advice - Best way to beef up preparation methods and cook well without the need for practical training.

What to do while waiting - Important steps or methods to follow or take while waiting cooking or preparing a food ingredient or food ingredient mixes, etc.

Alternatives - Alternatives to this cooking method, or that food ingredient which might not be available in certain areas of the world. Should there be any alternative ways to do it, it should be pointed out.

Halal status - Halal status is very important. Certain foods are pre-packed in a non-halal manner, or foods containing pork-based materials used in preparation or alcohol usage. For example, rum flavoring. Comes in halal and non-halal.

Garnishing recommendations - This should be included and portrayed after recipe methods.

Miscellaneous information - This information should be portrayed at the very bottom of the recipe, stating ways on how to prepare and cut this meat, or measure the intensity of cooking in the meat. This could also serve as a section where you throw in a combination of Taste (No. 1) and Tips & Advice (No. 3).

Von Cook is the Chef de Partie and writer of Food Central, a busy kitchen in Malaysia cooking for Royalties. Von Cook has ventured to almost everything of 10 Head Chef's 20 or more years of food and cooking experience and is sharing his food knowledge now with you.

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