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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 VaamondePrice: $29.99
Get Ready: The Next Food Network Star includes 17 songs plus exclusive recipes from Food Network kitchens.Track listing:
1. Everything - Get Ready
2. Three 6 Mafia - Poppin' My Collar
3. The Romantics - What I Like About You
4. Johnny Cash - I Walk The Line
5. Cyndi Lauper - Girls Just Want To Have Fun
6. Rosemary Clooney - Mambo Italiano
7. Run-DMC (with Aerosmith) - Walk This Way
8. Mott The Hoople - All The Young Dudes
9. Santana - Black Magic Woman/Gypsy Queen
10. The Hooters - And We Danced
11. Jeff Buckley - Hallelujah
12. Gavin DeGraw - I Don't Want To Be
13. Daryl Hall & John Oates - Sara Smile
14. Elvis Crespo - Suavemente
15. The Five Stairsteps - O-o-h Child
16. Bow Wow Wow - I Want Candy
17. Kelis - Milkshake
Price:
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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A cooking recipe is a series of instructions on how to prepare a meal. It will list down the ingredients required as well as preparation instruction and other useful information to make your cooking a success. By following the instructions the cooking recipe, you will be able to come up with new dishes. Cooking recipes are used not only by novice but by professional chefs around the world.
In order to take full advantage of the cooking recipe, it got to be used in the right way. Many people do not know how to use a cooking recipe correctly. They usually jump right in and before you know it, faces problem with their cooking.
Browse Through The Cooking Recipe
The right way is to browse through the cooking recipe briefly from the beginning to the end. Familiarize yourself with the methods or processes involved and try to visualize it in your mind. After you have understood what is needed out of you do you start it. By taking this initial step, you will save yourself from trouble because you can give the recipe a miss if it's too difficult to cook. It will spare you the embarrassment of failure. You will also be able to plan what to buy before actually starting to cook. Therefore it is important to browse through your cooking recipe before you actually begin cooking.
Preparing The Ingredients
After the preliminary reading of the cooking recipe you will have a general idea of how the dish is cooked and what ingredients to buy. Make sure that all the ingredients are ready before you begin your cooking adventure. It is very frustrating to realize that you have run out of the ingredients half-way through your cooking. You will loose all the momentum and enthusiasm once this happen.
You will also need to have the right type of ingredients. For example, if the cooking recipe says prepared mustard, do not assume that you can substitute it with dried mustard. They are two completely different ingredients and substituting one for the other will have disastrous effect on your cooking. Another thing worth mentioning is make sure you have enough of the ingredients. Double check to ensure that you have enough of everything before you starts to cook. Imagine what will happen if you don't have enough flour when baking a sponge cake!
Have The Equipment/Utensil Ready
Just as important and often overlooked is to have all the equipment and utensils ready before cooking. If you do not have the equipment or utensil, try borrowing them from your friends. You might only need to use the utensil mentioned in the cooking recipe once and so it is cheaper to borrow. If your friends do not have the items you are looking for or if you foresee that you are going to use it more than once, then buy it. Also, check that the equipment or utensil is in working order before starting your cooking.
Conclusion
Cooking is great fun for many people. It can foster relationships and improve family bonding. In order cook great dishes, you must make sure that you have followed the cooking recipe closely.
If you need more information on Cooking, please visit my website at http://www.outdoorcookingclasses.com [http://www.outdoorcookingclasses.com/cooking-index/]. Some of my latest articles includes Outdoor Cooking [http://www.outdoorcookingclasses.com/cooking/outdoor-cooking/] and Cooking Classes [http://www.outdoorcookingclasses.com/cooking/cooking-classes/].
Cooking and Nutrition have been incredibly hot topics over the past couple of years. Other hot topics such as anti aging and fitness exercise are discussed in correlation with cooking and nutrition on a regular basis. At the same time the rise in Cooking Television Shows has been exponential. This craze has resulted in a cooking channel! A channel devoted to a plethora of cooking shows! These television shows often have associated websites where their recipes are cataloged and made available.
Technology has allowed us access to these websites and recipes at a moments notice but in order to organize and keep your favorites on hand it may be necessary to create a file or use a software package. I have researched and will offer a review of a few software products that I recommend. These products will allow you to import, catalog and print your recipes in a variety of convenient formats.
1. MasterCook Deluxe 9.0 by ValuSoft
Product Features
Meal-planning software with 8,000+ recipes and 100s of international recipes
Thorough search capabilities; expert nutritional analysis
Professional tips, cooking for a crowd, and essential cooking techniques
Enjoy 400 savory baking recipes with step-by-step instructions
Print shopping lists for single recipes or entire menus, or download to PDA
2. Cook'n for Every Holiday by DVO Enterprises
This instructional computer software [http://www.thesoftwarespot.com/default.asp?SID=xSUDBN7CQH9W2UP3PGZYM6&S=500&A=F&SearchText=&CategoryID=1695949&NID=6372614] includes 582 recipes, recipe manager, menu planner, and more!
Product Features:
Search thousands of recipes in seconds--just tell it what you have on hand
Adjust recipe serving sizes automatically
Demonstrate preparation techniques with video clips
Display hundreds of full-color food photos
Organize your own recipes
Print your recipes on decorative 3x5 cards
Create weekly menus
Make grocery shopping lists
Analyze the nutritional value of your recipes
Recipe Manager:
Organizing your family recipe collection in the computer is easy with Cook'n. You already know how to put in your recipes, that's because Cook'n's recipe window looks just like a recipe card. And, "Quick-Fill" editing does much of the typing for you.
Cook'n has simple cookbook-like chapters and categories that make it easy to find your recipes fast.
Cook'n's Recipe Manager makes entertaining a snap. Simply select the number of guests you will be serving and enter it into your favorite recipe. Cook'n calculates the new ingredient amounts for you.
Menu Planner:
Build your own weekly and monthly menus
Drag and drop meals to make your menus
Combine recipes and food items to make complete meals. Then, drag and drop meals to make your own weekly or monthly menus.
Grocery Shopping Assistant
Compiles your family's shopping list automatically
Organizes shopping list items by aisle
Converts to package sizes (e.g., tablespoon tomato paste to 8 oz. cans)
Calculates your grocery cost
Personal Home Nutritionist
Analyze the nutritional elements of recipes and menus (even the ones you add!)
Choose between brands to satisfy dietary needs
Cook'n will analyze the nutritional value of any recipe or menu (even the ones you add!). Easy to read...Cook'n nutrition facts window looks just like the label on a can.
Cook'n has nutrition facts from the labels of 10,000 food products. You can choose between different brands to see what the nutritional effect is.
Now you can plan menus based on dietary needs and tastes. Prepare one delicious meal for the entire family.
Home Cookin: Recipe Software by Mountain Software
Product Features:
· Easy to Use Interface - Home Cooking uses a simple tabbed interface that is easy to operate while providing all the features you use most. You can create as many chapters as you wish. Home Cookin will keep everything sorted alphabetically so you can quickly browse through your collection, and find your favorites easily.
· Easy Recipe Entry
· Import and Export Capabilities - Thousands of free recipes can be found on web pages, newsgroups, and various mailing lists. You can easily add these to your collection by importing them into Home Cookin. Most standard formats are supported.
· Meal Planning - The meal calendar makes it easy to plan your upcoming meals. Locate your desired recipes, then add them to the calendar. Add personal notes if you plan on eating out, want to indicate a holiday, or to reference recipes in other cookbooks. When you are ready to prepare the meal, you can access the recipe quickly from the meal calendar.
· Grocery Management - The Home Cooking grocery manager will make quick work of preparing your grocery shopping lists. Start a new list, select the items you need, and print. A cost estimate is calculated as you select each item, so you'll know ahead of time how much you'll be spending on your groceries. The printed list is compact and sorted by store and location to make your shopping trip as easy as possible.
Websites provide us with recipes at a moments notice but in order to organize and keep them handy and get the most use of them it may be necessary to create a file or use a software package. I have provided a review of a few software products that I found to be of good quality. These products will allow you to import, analyze, catalog and print your recipes in a variety of convenient formats including a grocery list!
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When the days start getting shorter and the growing season is coming to an end, it's the perfect time to make this tomato basil soup recipe. Enjoy the bounty of your harvest now and wow your friends and family with this wonderful soup. Add some yummy rolls and maybe a salad and your all set.
Before you start, be sure the herbs are clean and dry. One way to do this is to water them early in the morning and let them air dry until about mid morning. Harvesting herbs before the mid-day heat allows the plant to retain the essential oils which is what makes them taste so good. Another way to harvest your basil as suggested by Phyliss Shaudy in her book, Herbal Treasures, is to pick a warm breezy day and place two or three bowls of tepid water in the area you are going to work. Harvest the herbs and swish them in the bowls of water and shake off as much water as possible. Then, place the herbs between layers of white paper towels and allow them to air dry outside for 2 or 3 hours. Be sure to change the toweling once or twice. To speed up the process, de-stem their foliage and pat dry the leaves frequently.
Tomato Basil Soup Recipe
Ingredients
2 teaspoons olive oil
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
3 (14.5-ounce) cans diced tomatoes, un-drained
2 cups fresh basil leaves, thinly sliced (I used sweet basil)
Basil or parsley leaves (optional for garnish)
Preparation
Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.
Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil or parsley leaves, if desired.
Cooking with basil, especially if you grew it yourself, is wonderfully satisfying. There are so many recipes to try and over 150 varieties of basil worldwide. Pick your favorite to experiment with.
For more recipes and to learn how to grow, harvest, and craft with basil, visit our web site at - http://www.flowers-plants-gardening-advice.com/cooking-with-basil.html
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In my book, "The No Recipe Cookbook", I state that I do not use recipes. That statement is mostly true except for baking; now I am not an Alton Brown so I do not care if the enzymes congeal with the molecules to emphasize a rapid raise...... WHATEVER, I just want it to turn out without knowing the scientific reasons! So, for baking purposes and science you must follow a recipe.
Cooking, however, should be done by taste. Anyone and everyone can follow a recipe but a no recipe cook is the master of the kitchen, they can assemble a great meal with the ingredients at hand and often manage to do it quickly, easily and without thinking too much about what seasonings to use, how much of this or that goes into a dish or what the exact temperature of the stove or oven should be. The resourcefulness and creativity required to become a no recipe cook is not as hard to learn as you may think. Learning to improvise successfully in the kitchen can be achieved by mastering a conspicuous set of principles and practices that can be applied to cooking under virtually any circumstance, from a well-equipped modern kitchen to a backyard grill. With an understanding of the nuances of different ingredients, the variances of taste of spice and herb groups and some basic cooking techniques you can expand your horizon far beyond the pages of any cookbook and into the realm of culinary adventure. The time it takes to learn the basics of no recipe cooking will be far more productive than the time taken to memorize a recipe and you will never be disconcerted when the unexpected happens in the kitchen.
The first step to becoming a no recipe cook is understanding there are food groups or categories of ingredients that can be interchanged to achieve similar effects. There are ingredients that provide texture, ingredients that provide flavor, ingredients that provide substance, ingredients that stimulate the receptors in our taste buds and ingredients that cause specific chemical reactions. Learning to become a no recipe cook does not mean you have to know the characteristics of every food but you will need to become very familiar with the ones you are most fond of and become proficient in preparing them in as many varieties as possible. For example understanding the properties of the tomato opens a world of possibilities, it can be turned into sauces, soups, or stews; sliced and served fresh with spices or dried to intensify its flavor. Lightly cooked or raw tomatoes can be pureed to thin a dish or they can be cooked and reduced to thicken. Diced into chunks they give a dish one texture and liquefied they give a dish another, so knowing the potential of an ingredient can turn a simple ingredient into dozens of cooking possibilities.
Today is a good day to start experimenting with different Herbs and Spices. Take your favorite recipe and change it with different flavorings, start slowly and taste until you find something you like. Eventually this process will get easier and will become instinctive. Remember, if it taste good in the pot it will taste good on the plate.
Gary L. Nichols is the author of "The No Recipe Cookbook" which is a how to reference book for Herbs and Spices. If you found this article useful, you can find a "look inside" at: http://www.thenorecipecookbook.com Amazon or Barnes and Noble.com
Believe it or not, there are many great cholesterol lowering recipes out there that are not only tasty, but easy to make as well. You can make tasty dishes at home that do not have a lot of salt or fat, helping you to reduce your risk of negative health problems. If you are not sure how to start preparing the right recipes to keep your cholesterol at a healthy level, here is a look at some great tips and recipe ideas that will help.
Reduce Saturated Fat in Meats
When you start cooking, one of the important things you should do is to reduce the saturated fat in meats. Depending on how you prepare meats and the cuts you choose, the saturated fat can vary. There are some things you can do to make sure you reduce the amount of saturated fats that are in the meats that you cook up.
One idea is to make sure you go with lean meat cuts that do not have a lot of fat on them. When it comes to beef, loin, chuck, sirloin, round are the leaner options. Before you cook the meat you can trim off the fat on it as well. Instead of frying, broil the meats and use racks so you can drain away the fats. Removing the skin from meats like turkey or chicken can reduce saturated fats and staying away from organ meats or processed meats is imperative as well.
Add Seafood to Your Diet
Some of the best cholesterol lowering recipes out there use seafood in them and seafood should be added to your diet a couple times each week. While there are fatty and lean fish options, either way fish will be low in the saturated fats. Do not ruin the seafood by frying it. Instead broil, boil, grill, or bake the seafood. A lot of seafood has important Omega 3 fatty acids in it as well, which can help to reduce levels of bad cholesterol.
Use Fresh Vegetables on a Regular Basis
Another important cooking tip to keep in mind when fixing cholesterol lowering recipes is to use fresh vegetables on a regular basis. Fresh veggies are part of a healthy diet. Just make sure you don't ruin them by frying. Steam or sauté them with a small amount of olive oil. Use seasonings instead of fat and salt to make vegetables tasty. A few ideas include using basil along with tomatoes, zucchini and oregano, peas with some rosemary, and carrots seasoned with marjoram.
Go with Egg Whites
You should also consider making your recipes with egg whites instead of with whole eggs if at all possible. Eggs are a great source of protein and if you eliminate the yoke, you help to cut down on the cholesterol that you are taking in. Every egg should be replaced with two egg whites when you are substituting.
These are just some easy tips that you can use when cooking to make sure you are eating a healthy diet on a regular basis. Use these tips along with your cholesterol lowering recipes and you will be able to quickly see results, lowering bad LDL levels and raising your good HDL levels of cholesterol.
And, by implementing a few cholesterol lowering recipes, you can definitely achieve reduced cholesterol levels. To find out more about natural methods of controlling this health issue, visit http://www.naturalcholesteroltreatment.net now.
From Rajagopalan, A strong advocate of natural healthy living.
