Baking with the kids is always fun, there are various reasons that parents are now baking with their children. Whatever the reason may be, baking always fun and the kids will always remember the special moments. These special moments can be used to teach your children of various life values you would like while still enjoying a special treat.

Now I personally love cookies, I really do not know anyone that dislike cookies. Therefore I believe making cookies will be a worthwhile experience. Not only will you enjoy the moments preparing the cookies you'll enjoy eating them just as much.

Depends on your child's age group I would recommend different method on preparing these cookies. If your child can read then I would allow them to read out the recipe aloud then you guys can mix them together. However, if you have younger children then simply making the cookies with them while they watch me being help mixing will be enough. Also allowing them to flatten the cookie dough or placing the cookie on the sheets could be a good idea for younger children.

My family just love chocolate chip cookies, if your families like mine then they also love these cookies that I will share with you. This is a chocolate chip cookie recipe that I've used for many years and my family just simply love the. The great thing about this recipe is that it is really simple to make and the cookies are simply delicious.

Ingredients
?1 cup butter, softened
?3/4 cup packed brown sugar
?1/4 cup white sugar
?1 (3.5 ounce) package instant vanilla pudding mix
?2 eggs
?1 teaspoon vanilla extract
?2 1/4 cups all-purpose flour
?1 teaspoon baking soda
?2 cups semisweet chocolate chips
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
3.Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

The Popcorn Factory is the one stop shop to purchase gourmet gifts for any occasion. From birthday and graduation parties to company picnics and retirement gifts, the Popcorn Factory has several varieties of popcorn to cover every taste. Baseball tins to usher in the summer sporting season are an ideal way to add color to a picnic or party. Whether it's a family get together or the Christmas office party, popcorn is a flavorful way to celebrate.

Unique gifts for any occasion can be sold as fundraisers, given as holiday gifts or just shared with family and friends during a movie night. Prices start under $20 before shipping and handling. Larger orders can go as high as $75 and up. Colorful tins, cardboard containers and stylish boxes decorated with sentiments such as "Happy Birthday" or "Thank You!" offer heartfelt greetings in a vibrant package.

The Popcorn factory is not only known for its wide variety of gift ideas, it is also known for its many flavors. Over the years, the professional poppers at the Popcorn Factory have developed signature flavors to please every taste. Buffalo Ranch, Ginger Teriyaki, Cinnamon, Chocolate and Green Apple are just a few of the special flavors that have been created over the years. Flavorful gifts for any occasion can add spice and flair to any party or fundraiser. Samplers are available that offer several flavors in one package.

Popcorn has always been considered a healthy snack. The Popcorn Factory also creates gift packages for people with special dietary requirements. These unique gifts for any occasion can also be made with sugar free ingredients. Kosher varieties are also available.

The Popcorn Factory opened its doors in 1979 with the goal of providing quality, gourmet popcorn packaged in decorative and festive containers. Popcorn balls, caramel corn, cheese popcorn and movie popcorn are mixed and matched to create gifts for any occasion. No matter what the event or occasion, the Popcorn Factory's creative staff will design and manufacture the perfect gift for your event. Be it one bucket or one hundred decorative tins, these special gifts for any occasion will stand out in the crowd.

No matter what you are celebrating, the Popcorn Factory can tailor any delicious gourmet popcorn product into a gift for any occasion. Gifts can be purchased and shipped for special holidays and events. Are you missing a college student? Brighten their day and satisfy their taste buds with a basket that contains several flavors of the Popcorn Factory's special gourmet popcorn. Gifts like these don't have to be saved for a special occasion, these special goodies are gifts for ANY occasion!

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Which are your favorite nonstick pots and pans? I have a great collection of various pieces of cookware and nonone of it is considered cheap. I don't adhere to the nonstick fry pan concept that it's better to buy cheap pans and replace them often. Personally that would ultimately prove quite wasteful and all of those throwaway nonstick pots and pans perform poorly at the chore closest to my heartcooking my dinner!

My choice is to select a pan designed for a specific use, quality of construction, ergonomics and last on my list is the ultimate decider for some peoplethe price. Food is too important to your happy daily life to compromise by substituting low grade products, because you'll immediately taste the difference. Likewise, compromising on your cookware is an invitation to stress in your kitchen. If you're multitasking on the stove top keeping two, three or more items at just the right heat; stirring one, whisking another and browning your entre in an effort to plate everything at its proper moment, the last thing you need to deal with is a pot or pan that can't take the heat! Cheap nonstick may seem like a great idea when you're walking through the local monster store (names withheld to protect me from guilty parties) thinking of omelets and seeing that $12 skillet. Hey, you may even get a decent egg out of that pan, but that isn't the only thing you'll ever cook with it and that's the problem.

When I look for a good nonstick pot or pan, one of the first things I do is heft it. Get a good idea if this is something you'll feel comfortable with, filled with food, held at arm's length just above the flame. Cast iron is out of the picture unless you pump iron regularly like a certain chef I know who is now on TV. If it feels too light it's because it is. That really light weight pan will warp in a heartbeat. When you have a warped pan it doesn't sit properly on the stove top. Any fat introduced for your cooking will tend to pool in one spot and not spread as a coating across the pan or pot surface. Cheaply manufactured cookware doesn't conduct or spread heat well which will cause possibly large temperature differences on the cooking surface. Usually if this happens you'll almost automatically turn up the heat to compensate and when you do you're pushing that pan dangerously close to its upper safe temperature limits. Your goal is to never, ever do that with any piece of cookware, but especially not with nonstick!

When you find a potential new member of your cookware family and the weight feels right, you like the way it feels in your hand and the grip on the handle (if it has one) feels secure, flip it over and look closely at the bottom. Every pan and pot bottom should ideally be extremely flat without ridges or shallow spaces. Some manufacturers like to put their name down there and they recess it so that it doesn't rub off when being moved about the stove top. A very small recess is less than ideal, but a recessed area the size of the back of your hand is not desired since that's a space which can't be in direct contact with typical electric heat sources. If you've got a gas cook top it may not be an issue, but it makes me wonder if they may have skimped on something I can't see! All of my pan bottoms look smooth enough to cook off of and yours should too.

If this new piece of cookware still looks OK, that's when I begin examining the actual cooking surface and reading everything they have to offer about core construction, possible bottom laminates, interior coatings and exterior ones as well. If a coating is one I've not heard about, that item goes back on the store shelf until I've been able to learn everything possible about it
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Research using the Internet may only take you a handful of minutes, but those are minutes well spent. The new saut pan you wanted to buy is destined to live in your home for years to come and you don't want to be in the middle of that special new recipe only to discover an undesirable aspect of that pans performance. I love surprises, just please not in my kitchen!

The term yams and sweet potatoes do not refer to the same tuber although people in the US may use the term interchangeably to refer to the other one. The two tuber vegetables belong to different species. The yam is a very versatile tuber vegetable as it not only has lots of vitamins, but it can be prepared using several methods. Yams are delicious in taste and flavor, prepared very easily and therefore are a preferred choice for many people all over the world. For those who want to feed their loved ones some healthy food, try out the yam recipe below and you will greatly impress them. The following cooking methods specifically for yams will result in some delicious yams at the comfort of your home.

The simplest yam recipe has to be that one that results in mashed yams. This is one way of how to cook yams that is devoid of complications. The following steps will have to be observed to the letter if you want some nice mashed yams. Wash, peel and dice some medium sized yams and then put them to the boil till tender. Pour the water that has remained. Take a teaspoon of cinnamon, 1/3 cup of butter, some low fat milk and ? teaspoon of nutmeg put them into the yams and then mash them thoroughly. The last ingredient to be thrown into the mixture should be the mixture so that the curdling of the milk when it comes in contact with the yams is avoided. Depending on what works best for you, you can decide to use a big spoon, potato masher, or a mixer to mash the yams.

Baking of yams is one method that will have you experiencing some different and exciting yam flavors. How to bake yamsis the next thing to tackle. To beginwith, have the yams thoroughly washed and then pricked using a sharp knife or throat. The pricks acts as vents for venting off steam that is at very high temperatures which result in the yam exploding if there were no vents for passage. Set the oven at 375 degrees Fahrenheit and allow the yams to bake for a period of 40 to 45 minutes. Once this time is over, take the yams out and slice open. If you want your yams to have distinct flavors, paste them with some healthy spread or butter and then shake over some cinnamon on top.

French fries can be conveniently made from yams. Choose some medium sized yams and then have them washed and peeled before cutting them up into strips. A French fry cutter is ideal for this task. Take up some olive oil, nutmeg and cinnamon plus the yams and have them put in a plastic bag and shaken thoroughly. Have the yams spread out on some baking sheet and allow them to bake for 25 to 30 minutes at 375 degrees Fahrenheit. After the half hour baking period is over, the yams should be brown on the outside and tender on the inside. Serve while hot.

Amaranth is a nutritious whole grain that is available in several health food stores. Amaranth is a delicious food that is good for the vegetarians as it offer proteins that are needed for any healthy diet. This dish also has high levels of calcium as well as magnesium as compared to several dairy products. Amaranth also aha a high fatty acid content level meaning that it has to be stored in a container or refrigerator for approx 3 months. This whole grain is brown in color and comes from the amaranth plant that is mainly grown in Asia as well as South America.

In most cases amaranth is prepared and eaten as rice or other grains and as a creamy side dish. Amaranth is easy to prepare even for those who are doing it for the very first time and this may be included in your everyday guide. One of the ways of preparing amaranth is by popping it just like popcorn by adding a little vegetable oil into a heavy sauce pan and then add the amaranth seeds. This pan should then be covered and then gently shaken or slide it over a burner as you are popping the amaranth seeds over medium to medium high heat.

The pan should be kept moving and this is to avoid the seeds from burning at the bottom. After most of the seeds have popped you should mix in a small amount of corn syrup or maple syrup in order to create a delicious form of amaranth kettle corn. Amaranth can also be grinded into flour and used for baking, it can also be roasted to be eaten as a snack or even sprouted to give a healthy salad topping. Boiling amaranth may result in porridge or may be used instead of couscous or rice.

If you decide to boil amaranth you should do so in this formula and that is for every one cup of it you will add 2 ? cups of water. The seeds of these plant are supposed to be simmered for approx 20 minutes till they become tender and somewhat sticky. When you are cooking amaranth you will need to have several things. They will include 1 cup amaranth grain, 3 cups of water, medium sauce pan with lid, ? teaspoon of salt as well as a spoon. The first instruction is to pout the grain with water into a medium saucepan and heat it.

You should then sprinkle the ? teaspoon of salt on the grain and stir this together. You should then increase the heat to high and heat it the pan while it is not covered until it comes to boil. After it has boiled you should then reduce to low heat and then cover the saucepan where it should cook for about 25 minutes. Later remove the cover and check to see if all the water has soaked up and if so turn of the heat and put the saucepan cover back. Leave it for about 10 minutes to allow the excess moisture redistribute through the grain and then remove the lid and stir. The dish will now be ready for serving.

GF Grill GRP4

Obviously you'd like to obtain a share of extravagant grilling performance. And so take a look at the GRP4 sequence equipped with numerous distinctive technologies. For instance, it takes pride of the 72-inch grilling capacity that can provide more than enough servings of grilled dish for your family members. Not only that for it can be included in 1000w power that facilitates thorough cooking operations. In addition, it facilitates even heating along the process for optimized effectiveness not to point out quicker temperature recovery. In the same way, it delivers wholesome cookery courtesy of sloping grooves and drip tray to get rid of oil and grease from the cookpiece. And it is also inclusive of removable and dishwasher safe components for simple clean up thereafter.

GF Grill GR20CB XL

Perhaps you'd like to understand more of big george grills. This time you might want to go massive time with GR20CB sequence. In certain, it takes pride of the bestselling 8-by-18 inches cooking surface which may cook for your whole family members. The grilling plate is further integrated with non-stick function that spares you from the tough clean up demands attributed to the cooking debris glued on the surface. Driven by 820 watts, it may grill meat in minutes. And this speedy grilling performance holds true on top and bottom grills. And the package deal is inclusive of spatula and sponge for handy utility which you can be able to validate in many George Foreman Reviews.

GF Grill GRV80

How about roasted meat for supper? Excellent news for you do not need to spend much to get a takeout only to serve that sumptuous roasted chicken for the family. In truth, you'll be able to prepare this meal right inside your homes using the GRV80 series. Particularly, it features 23-by-17-by-15 inches dimensions to make the most of your cooking activity. No wonder, it works best to cook 45-pound of turkey which can provide enough for your entire loved ones. And it's also inclusive of baking sheet, flat and round basket, wire rack, and kabob skewers. And it also works best in cooking hamburgers and veggies. It is not astonishing though, if this benefit is well-acclaimed in George Foreman Reviews.

You love cooking so much, thus you want to complete your collections with some essential utensils. What items should you take? In this case, people will have various answers based on the types of foods they cook very often. However, there are actually several basic things people need to have at home. These are needed in almost all types of cooking process. Some examples will be explained below.

The firs fact is the availability of various materials to make the utensils. You can find several examples on the market, starting from metals, wood and plastic. Each material brings advantages and disadvantages. Knife becomes an important example. Whatever the food you cook is, knife will help you to prepare the ingredients. You cut, chop and slice many things, starting from vegetable up to bread.

There are several different types of knives and you will find many alternatives out there. Try to choose the best suitable knives for your specific needs. Another important utensil is called vegetable peeler. It is designed in such a way to peel the vegetables skins off. You can use it to peel of fruits as well. The sharp metal blade will perform its great function for you.

Now, you should look at whisk. You will need this one for food preparation. In fact, people commonly call it as balloon whisk. You need it to blend the whole ingredients. Usually, whisk is used in cake making. It is made of plastics and consists of two important parts namely wire loops and narrow handle. What about measuring spoon? It is essential as well to let you measure the exact amount or concentration of liquid and other types of ingredients. The material will vary, such as plastic and metals. The metal one will be more expensive than the plastic one.

The essential utensils above are brought to let you perform the cooking task perfectly. If you want to bring the perfect meals for your family, you must have the things above in your kitchen. The main important point in choosing the utensils will refer to the size. The bigger size of utensils will be required by those who run catering business, since they will cook in larger scale than the common household do. So, everything should be available in bigger size to do the cooking process easily. Besides, knowing the best maintenance will let you enjoy the good functions of equipments very well.

People attend cooking classes in New Orleans for a simple reason they want to improve their culinary skills. For some, it may mean perfecting already inherent abilities while for others, it may serve as a complete reorientation. And although it is the intent of every cooking lecture you attend to teach you everything you need to know about the task, there are certain things you already have to be aware of beforehand so as to fast track the learning process you experience.

a. Know the purpose of all the equipment in the kitchen. Ignorance of the basic applications and operations of tools such as pressure cookers, deep fryers and ovens will slow you down. And it may even make you feel discouraged about pursuing cooking classes in New Orleans. So see to it that you know what certain items are for, how they are used and how they should be maintained. That way you do not feel conscious about your performance. Previous knowledge should make you feel less hesitant about applying techniques using these contraptions to improve the culinary outputs you get.

b. Orient yourself to the basic spices. Due to limited class time, some instructors may not go out of their way to explain to you why you have to saut garlic and onions before you fry anything. Or why you should apply oregano to tomato based dishes and basil to dry chicken or pork cuts. So you have to be aware of the purpose of certain ingredients to avoid confusion and mistaken applications. If you know how to work your way around them, you will be more confident at experimenting. And then, youll have a much better chance at making the most out of what you learn and coming up with culinary masterpieces.

c. Master the different cooking techniques you might encounter during the lecture. Note that different ingredients can be prepared in different ways. For example, if you are to cook steak, you will most likely hear requests for rare, medium rare, medium, medium well-done and well-done. When you serve eggs, you will definitely be asked to provide scrambled, sunny-side up, poached, hard boiled and soft boiled versions. When you use meat products and even vegetables, you could steam, broil, braise, bake, grill, barbecue, stir-fry, smoke and cure them, to name a few. If you are not aware of what processes each of these entail, then you are bound to make a fool out of yourself during demonstrations.

d. Be aware of the essential hygiene requirements when handling food. Otherwise, youll end up creating fares that would make consumers sick. Obviously, you need to wash your hands before you touch anything to prevent contamination. And you will have to wipe or change knives every time you shift slicing ingredients. You are also obliged to keep wet meat products less exposed so that they arent easily corrupted by unwanted microorganisms. And you have to dry them out before you expose them to heated oil so you get fewer violent upshots.

These are just a portion of the things you have to familiarize with if you wish to make your cooking classes New Orleans more comprehensible. Yes, they may seem overwhelming at first. But with a little determination, you are bound to absorb all thats necessary in a week.

The kitchen more often than not becomes the gathering place for the home, so it is worth the time and effort to make this room an inviting, beautiful space. Grape and wine kitchen decor can do just that, by creating an aura of hospitality that begs for good food, drink and friends. The good news is that grape and wine kitchen decor is a popular style today, so it is easy to find plenty of options to round out your kitchen theme. We have a few ideas to help you add style and sophistication to your home with this theme.
Color Ideas
When you think about good wine, what colors come to mind? The rich burgundies of a good Merlot, or the pale gold of a Chardonnay. You can bring those hues into your grape and wine kitchen decor, by painting the walls pale gold and adding burgundy or plum accents for warmth and depth. When you think of grapes, deep green vines also come to mind, so green shades are another good option for this style.
An Old World look for grape and wine kitchen decor will often include wall texturizing as well, to make the walls look weathered and so European. You can find texturizing kits at your local hardware store that can be mixed with the shade of your choice for a truly unique look to your kitchen.
Windows and Floors
Window coverings in grape and wine kitchen decor should be light and airy to allow in as much sun as possible. Stick with solid colors in coordinating shades, and don't be afraid to add a bit of beads or fringe for extra pizzazz. Include tiebacks that will allow you to keep the windows open and sunny during the day, but can be drawn at night for additional privacy if you have neighbors nearby.
You can also opt for a border on your window coverings that will stick with the grape and wine kitchen decor. Many stores offer just such a style or you can stencil your own using a solid colored curtain, fabric paint and a stencil for some grape vine kitchen decor.
Floors can be accented with throw rugs in the grape and wine kitchen decor, whether you go for braided rugs in a deep burgundy shade or decorative rugs that follow the same theme.
These accents will look lovely on ceramic tile, wood and vinyl flooring alike, and will help to hide flooring that you are less than thrilled with. Because of the popularity of grape and wine kitchen decor, you can find rugs bordered with fruit or a Mediterranean theme that will make a lovely backdrop to the rest of the room.
Grape and wine kitchen decor is a perfect solution to warming up a drab space and creating a warm, inviting gathering spot for family and friends. With deep, rich hues and plenty of options in accessories, it is no wonder why grape and wine kitchen decor has become one of the most popular styles around.

I discovered a love for Indian foods many years ago. I am not of Indian origin, but I have cooked many wonderful dishes, and am always on the lookout for an interesting sounding spice combination and a new recipe to try. Long ago I found I really disliked commercial curry powder, no matter how fresh, so for a long time I avoided Indian cuisine, thinking it was all about curry powder. I was so wrong. I have been making up for lost time ever since.

One of the near essentials, ghee is used all over the Indian continent. Basically a clarified butter, ghee has one of the highest smoke points of any oil and is wonderful used for frying because it does not go rancid easily. Once made, ghee can last months if stored in a tightly sealed container, away from heat and light. It can be stored in the refrigerator, but will need to come to room temperature before use.

Making ghee is a simple process, taking about 20 minutes. Using one pound of good quality unsalted butter will yield approximately 10 to 12 ounces of ghee. I mention using good quality butter for good reason. Higher quality butter generally has a lower moisture content. Too much moisture in the simmering butter will result in large pops and bursts, sending boiling temperature butter all over the stove and you. Obviously, this is dangerous.

Place one pound of unsalted butter into a saucepan and bring to a boil, then reduce to a temperature that will maintain a simmer. The milk solids will immediately begin to release and float, and first there will be a thick white foam. With a tablespoon, continuously remove the foam to a bowl. After the white foam, there will continue to be foam occurring, which needs to be removed. After about 15 minutes the overall look of the bubbles on the surface will change to much finer and lighter quality, but still continue to remove any scum or foam that forms. Watch for the point where there is almost no foam and the bubbles are clear. At this point there will also be a layer of golden brown in the bottom of the pan, clearly visible. If any of the brown bits are loose and floating, you will need to strain the ghee through cheesecloth or a coffee filter, to remove the browned milk solids.

Pour off the ghee into a clean jar with a tight fitting lid. Place a metal spoon into the jar while pouring in the hot ghee, to absorb some of the heat and prevent the jar from shattering. Allow the ghee to cool before sealing and storing.

Now you have ghee, but what to do with it? Ghee has a lovely golden color and a nutty flavor and aroma that goes well in most dishes. If you love Indian cuisine, obviously this is the first place to use it, but if not, try it in the pan to make scrambled or basted eggs. Use it to butter noodles. The flavor is divine. When my children were still at home, I would often make wide egg noodles, and put in a good dollop of ghee to melt into the noodles. Then I would add in a can of drained sliced mushrooms, a lot of good quality cracked pepper, about 2 tablespoons or more of fresh basil, some salt and some freshly grated parmesan cheese. They loved it, as did I. I made it often, and still make it occasionally. It constituted a whole meal at times we just didnt feel the need for meat, though it can be a side dish just as easily. The uses for ghee are limited only by your imagination. It is made from butter, but has transcended to a longer lasting form with a great flavor. I recommend having it on hand at all times.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Maybe your child isnt doing well in school because he or she is eating the Standard American Diet (SAD) which really is sad! Maybe your own memory, alertness and concentration could use a boost, too. Try these tips for a few months and see your brain power improve.

The brain functions more effectively when the body is adequately hydrated. So, reach for a glass of cool water when you need to be alert. Ice-cold drinks disrupt digestion and impair the assimilation of nutrients by the body and should therefore be avoided. Avoid sugary, carbonated, caffeinated drinks which also interfere with the absorption of nutrients by the body.

Prepare foods that are fresh and free of pesticides. If you cant get fresh, organic foods, try frozen foods. When you eat foods which are as close to their natural state as possible, they deliver the most potent nutrition. Avoid canned or preserved foods with artificial additives and preservatives or foods with artificial colors and flavors. These chemicals can build up and damage cells and brain function over time.

The brain is a heavy user of oxygen and it is particularly susceptible to oxidative damage. Antioxidants are crucial for continued effective functioning of the brain. It is best to take your antioxidants the way nature intendedin foods, where they occur in a balanced form.
Blueberries are a powerful brain food primarily because of their antioxidant properties. They have been shown to have the ability to improve memory and keep your brain young. They can also help you improve your balance and coordination. Research suggests that a diet rich in berries reduces, or even reverses, declining brain function. The acai berry from South America and the Indian gooseberry (amla) are wonderful for the brain but you may not have them stocked in your kitchen.

Other foods rich in antioxidants are broccoli, tomatoes, Brussels sprouts, oranges, spinach, apricots, red and yellow peppers and sweet potatoes. Stick to bright colors when choosing fruits and vegetables. They have vitamins A and C which are linked to improving your memory and reasoning powers and keeping your arteries functioning properly. Eat several helpings of fruit and vegetables each day. Freshly squeezed fruit juices deliver nutrients quickly to your mind and body. Fruits are excellent cleansersthey flush toxins out of the body. Vegetables and fruits contain natural sugars which keep you alert. Your brain needs natural sugars to function at its best. Foods with the B vitamin folic acid (okra, spinach, lentils, collards, asparagus, black beans, Romaine lettuce, black-eyed peas, and sunflower seeds) prevent brain degeneration and keep your nervous system healthy.

Increase protein intake by using soy. Some of the powdered shake mixes are delicious!Your mother was right. Fish is brain food,too. Try a tuna salad or a tuna sandwich for lunch.

Weve all been told to reduce our intake of fats. But, fat performs some essential functions in the body. Ghee (you can get it in the Indian Foods section of your supermarket or health food store) is valued for its ability to transport the beneficial components of herbs and spices to the brain and other parts of the body. Eat Ghee in moderation.

Essential fatty acids are necessary for maximum brain power as well as promoting normal brain growth and development. They also help boost memory and your ability to learn new things. Integrate omega-3 fatty acids into the daily diet by eating fish, eggs, nut or seed oils and blue-green algae.

All nuts, particularly walnuts, are good for your brain because they keep your arteries clear and boost serotonin levels. Serotonin is a neurotransmitter that controls sleep, depression, memory, and other neurological processes.

Include some dairy if you wish such as organic milk and fresh yogurt. Be sure to read the ingredients listed on the container so you avoid artificial ingredients.

Weve all been told to reduce our intake of fats. But, fat performs some essential functions in the body. Ghee (you can get it in the Indian Foods section of your supermarket or health food store) is valued for its ability to transport the beneficial components of herbs and spices to the brain and other parts of the body. Eat Ghee in moderation.

What would life be without a little spice! Many spices enhance digestion and facilitate the clearing of toxins from the body. This means that the channels of the body, including those that serve the brain, will be clear. Black pepper in small quantities is particularly recommended for clearing the channels of the brain and promoting the free flow of oxygen to the brain. Did you ever try a little freshly ground black pepper on strawberries? It sounds awful but it TASTES wonderful! Other common spices which are good for the brain include: turmeric, ginger, and cinnamon. The herb rosemary helps mental focus. Add some fresh or dried rosemary leaves to your cooking. If you have a rosemary plant, just pluck and sniff a few leaves. The magic is in the scent.

The brain functions more effectively when the body is adequately hydrated. So, reach for a glass of cool water when you need to be alert. Ice-cold drinks disrupt digestion and impair the assimilation of nutrients by the body and should therefore be avoided. Avoid sugary, carbonated, caffeinated drinks which also interfere with the absorption of nutrients by the body.

Ive saved the best for lastreal organic CHOCOLATE! That means either 100% organic cocoa powder or a dark chocolate bar with at least 75% cacao content. Real chocolate contains Vitamin E and releases dopamine to enhance cognition and mood.

Try to implement some of these tips to increase YOUR brain power. By paying attention to what you are feeding your children, you may help to improve their performance in school as well.

Most people don't like brussels sprouts, because most people eat them overcooked. Once you try a nice steamed one, just a little bit crunchy, it should have a great nutty flavor. They go well with garlic flavors, onions, and different mustards. This article lists some different ideas for cooking brussel sprouts in ways that are simple, quick, delicious, and low calorie.

When preparing your vegetable to be steamed, you'll want to let them sit for about ten minutes in a bowl of water. This way any dirt or debris that has collected under the leaves will find it's way out and float up in the water. Once you've got them cleaned, you'll want to either steam them whole, or cut them in half. Then you simply put them in your steamer, cooking them with whatever flavors you want (or adding the flavors afterward).

A nice simple way to eat them is to steam them with sliced onion, and then add melted butter, thyme, oregano, salt, and pepper. This is delicious and easy.

To compliment their great nutty flavor, toasted almond slivers to the end dish make a great addition. You can steam the brussels sprouts with some onion, and then mix it up with butter (optional, cut it out or use sparingly for a lower calorie dish) and some lemon juice, salt, and pepper.

To mix things up a bit and add some more vegetables in there, steam your sprouts with some new potatoes (quarter them and cook them on a separate tray for best cooking times). Once done, mix them up with some fresh chives, salt, and pepper.

Peppers also steam very well. Try steaming some peppers cut into strips with some brussels sprouts and then mixing them with some basil, mustard, butter, salt, and pepper. Whipping the flavors together with a fork and using them as a dip is a great way to really impress people, but still keep things really simple in the kitchen.

If you're looking for a great dressing for your vegetables, try mixing up some olive oil, lemon juice, Dijon mustard, a couple cloves of garlic, salt, and pepper. Pour this on the plate and then place your vegetables on top. This is a great, light, easy to make dressing that you can roll your sprouts in. Whatever other vegetables you decide to steam with it (peppers, asparagus, potatoes, carrots, etc) will taste great in this simple dressing.

Few pieces of equipment are more important to the success of a restaurant than the range. This appliance is the centerpiece of the kitchen and arguably plays the most crucial role in modern food preparation. If you are in the market for restaurant supplies, you need to get familiar with the variety of commercial ranges currently available and choose the one that best suits your establishments needs. Regardless of what type of cuisine you serve, the range is the piece of equipment that must provide reliable service on an ongoing basis. You will not make a profit if your chef cannot rely on the range to be in good working condition at all times.

When choosing a range, the first thing to consider is kitchen design. These appliances come in a range of sizes and in different configurations to suit any available space. If you are buying a replacement range, you already have some experience with major appliances and probably have a good idea of what you need, especially if you want an appliance to fit in the same spot as the old one. You have the option of choosing a different layout to increase efficiency and productivity. If you are relocating or opening a new restaurant, you will have to analyze the available space to choose a workable layout for food preparation. Some restaurant owners will start by choosing a range and then design the rest of the kitchen around it. This is a good way to approach this project if your chefs will use the range to prepare the majority of items on your menu. Set up the range as the focal point of the kitchen and arrange the work flow around it.

You will need to pay special attention to range size and figure out precisely how much space is available in the kitchen area of your restaurant. It is usually best to buy the biggest appliance your space can accommodate. It is better to have a range that turns out to be a little too big for your needs than one that is too small and will not allow your chefs to keep up with demand. All new restaurants experience wide fluctuations in customer volumes during the early months. It may be difficult to guess what you might need down the road, but if you buy something that is a little too big, you can accommodate future growth. If your range is too small, you will be playing catch up from the beginning and need to purchase a larger one. By that time, the depreciation on your existing range will make it worth very little to you.

The configuration of your range is just as crucial as the size. Careful analysis of your menu will help you decide exactly how many burners you need. You may or may not need an extra large griddle, depending on what types of foods you feature. Frying pans are useful but a griddle may be more appropriate for cooking large volumes of fried foods. You also need to factor in the number of cooks you have working for you and how many will be working on the range at the same time. There must be enough room for everyone to work comfortably if the kitchen is to run smoothly.

You can choose a range that has ovens or one with open cabinets underneath the burners. The best choice will depend on what your chefs need. If the ovens are not used very often, a range with an oven below the burners will be adequate and will save you from having to purchase separate appliances. If your chefs are doing large volume baking, a range with a built-in oven may not be practical because the interior of the oven is relatively small. There is also an issue getting access to the ovens when the chefs are cooking on the range top. Built-in ovens are the right choice for a kitchen that has only an occasional need to bake. Some ranges feature open shelving underneath the burners. This is a good option for kitchens with limited storage area. Kitchen supplies can be stored on the shelves keeping them within easy reach of the workers.

In the early 1970s I had never heard of Green Sauce. I moved to Guatemala and lived there for 12 years, so I learned a lot about green sauce and ways it is used in that country. What I didnt know is how many different countries all have a version of a green sauce, with only the color in common. From a rustic mix of green chiles, anchovies, capers and lemon zest, to a combination of greens like sorrel or spinach with other flavoring ingredients, these sauces are versatile.

My recipe for Guatemalan green sauce, or Salsa Verde, is just one of many, and is quite similar to the Mexican version. The basis of my sauce is tomatillos. Similar to ground cherries, tomatillos look like small green tomatoes with a husk. The husk is peeled and discarded, and the tomatillos may be used just as for tomatoes, either raw or cooked. Tomatillos can be uses as a basis for a raw salsa, just as for a tomato salsa used for dip. They may also be combined into a tomato salsa, if desired. Their flavor is tart, much like a green tomato. They may be cooked or canned the same as tomatoes, giving the ability to use them at any time.

Salsa Verde, or Green Sauce

1 pound tomatillos, husks removed
1 large onion, peeled and quartered
1 to 6 jalapenos, optional
2 tablespoons olive oil
1 large green bell pepper, seeds and membranes removed, roughly chopped
3 stalks celery, chopped, or about 1 1/2 cups
4 cloves garlic, minced
3/4 to 1/2 cup each parsley and cilantro, coarsely chopped
1 teaspoon fresh thyme leaves, stripped from stems
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon allspice

Place tomatillos, onion quarters and jalapenos if using, on a baking sheet. Preheat the broiler with the rack in its highest position. Broil the vegetables until charred, about 4 to 5 minutes, then turn them over and broil for another 4 to 5 minutes. Remove the tomatillos and onion to a blender container. Remove stems from the jalapenos and seeds, if you prefer less heat. Add these to the blender along with the cilantro and parsley. Blend briefly, to combine.

In a large skillet, heat the olive oil and saut the green pepper and celery until soft, about 7 or 8 minutes. Add in the thyme leaves and garlic and saut for about 2 minutes more. Add this mixture to the blender along with the salt, pepper and allspice and blend until well combined. Return this sauce to the skillet and simmer for about 8 to 10 more minutes, until flavors meld. This makes about 3 cups of sauce.

One of the uses for this sauce in Guatemala is to make what is called Pollo in Jocon. A whole chicken is cup up and cooked in water with salt and onion. Once cooked, the pieces are browned in oil and then the Green Sauce is poured over and allowed to cook and meld flavors. Bay leaf may be added while it is cooking with the chicken. Some will grind a corn tortilla or two and add to the sauce, both as flavor and thickening.

This sauce is also delicious as a dip for chips. It can be used to pour over tortillas rolled up with chicken or other meat inside and baked. Some cheese over top would be a great addition. The sauce can be used as a braising sauce for a beef roast or pork roast with a long, slow cooking time. It would be delicious over poached or grilled fish as well, possibly with the addition of lemon or lime zest. Whatever you choose to cook, this sauce is delicious and healthy.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

My first experience with tamarind was in Guatemala. While living there, I grew to love the refreshing beverage made with tamarind. As the tamarind pulp is quite tartly acidic, it works similarly to lemons for making lemonade. Once returning to the US in the 1980s, tamarind was unavailable in most places and my interest fell by the wayside.

Tamarind is originally from Africa, around what is the Sudan, today. It grows abundantly in India and the name tamarind comes from the Indian words Tamar Hindi, meaning Indian Date. The tamarind was introduced into Mexico and the Caribbean sometime around the 16th century. The tamarind tree can grow to a height of around 80 feet in its preferred climate. The tree appears feathery, with tiny leaflets down each side of the stems. These leaflets close up at night. The fruit grows as brown pods. The outer casing of the pods is dry and brittle and easily cracked off. The inner fruit is a dark reddish brown, thick, fibrous and sticky. The fruit encases 1 to 12 glossy brown seeds. It is tart and sour when young, sweetening as the pods ripen.

Tamarind was once again highlighted when interest in world cuisines and fusion cooking picked up in the later 1990s. This time the focus was on the pulp used in recipes, rather than solely as a beverage. An amazing flavor, tamarind is both sweet and sour at the same time. It is a potent flavor, best used somewhat sparingly unless you are quite accustomed. It is a wonderful addition to any sweet and sour dishes. It is an ingredient in Worcestershire sauce. In Southeast Asian cooking, it is a flavor often combined with such other ingredients as garlic, dried shrimp, coconut and chilies. Pad Thai is one commonly known Thai dish using tamarind. In India, it is used to make delicious chutney, as well as a Tamarind Rice or South Indian Fish Curry. In the Caribbean islands it is often used in cooking seafood. Small amounts of tamarind paste are used in sauces for dishes containing cassava, chickpeas, potatoes or rice with greens. It can be used to make sweet and sour sauces, mixed into recipes with both sugar and pepper, mixed into barbecue sauces, made into beverages, desserts and candies.

One common use for tamarind is in sauces, which gives control of the amount used. Plain tamarind sauce or paste is available in many places these days, including online. Adding from a teaspoon to many tablespoons of this prepared sauce simplifies making any recipe. It can flavor a marinade for meats. Chicken, beef, pork and lamb are all candidates for a tamarind flavored marinade. The natural acidity can be used in a marinade to tenderize tougher cuts of meat. It can be used in vegetarian dishes, adding wonderful sweet and sour flavors to a vegetable stew. The paste can be cooked into a jam. If making a Caribbean type barbecue sauce with tamarind, some suggested ingredients would be chilies, mango, onion, garlic and a bit of spicy mustard. Sugar may be added to taste. These flavors seem to beg for barbecued chicken.

I plan to try out recipes in the Caribbean or African style. A little tamarind sauce with sweet potatoes and brown sugar would be a great combination. Mixed into a stew with greens and chickpeas and sweet potato is another great application. Find some tamarind, whether in pods, compressed into a cake, or strained into a sauce. Experiment with the flavor. Make it into a refreshing beverage with sugar, to taste. This gives the first indication of the flavor of tamarind. Then look at trying this new flavor out in other recipes. It is so versatile, lending the use to both sweet or savory recipes, and sometimes both together. Put tamarind on your list of new flavors to try if you have not already.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Ribs that have been barbequed tend to be the best especially those that have been sprinkled with some exciting barbeque sauce. Nothing comes close to ribs that have been expertly barbequed. In order for these ribs to have their taste and flavor expertly brought out, they have to be cooked slowly which is kind of hard for most people who love ribs. Read on to discover how to actually cook ribs the right way. One problem that seems to be universal is the fact that most people either overcook the ribs which results in some tough and dry ribs or undercooking them which can be potentially dangerous to human health. Most upon recognizing this fact tend to overcook the rib which is also not good. In order to learn how to cook ribs in an ovenand slow cook them at that, you will have to equip yourself with some technical knowhow as well as have lots of patience. Read on and take the guesswork out of cooking ribs.

There are several different types of ribs available for barbequing purposes. Pork baby back ribs are the first type of ribs and which also happens to be very popular and easy to prepare. This can be attributed to the extra tenderness of the pork ribs which makes them cook very fast on the grill. The next type of barbeque ribs are the pork spare ribs. These ribs take longer to cook through as they are a bit larger. The third type of barbeque ribs are the beef ribs. These types of ribs are the biggest and toughest of all and therefore consume lots of time before they are ready and more so if you desire them to be as tender as those of pork. It is good to braise the beef ribs before you place them on the grill so that they can be a bit tender. The last type of ribs is the beef short ribs which are much like the beef ribs and so they will require slow cooking to achieve that sweet tenderness.

You shouldn't worry too much about the beef ribs being tough as all that is required of you is to boil the ribs, steam them up or just slow cook them in an oven before you place the ribs on the grill. Preseasoning the ribs ensure that their flavor is enhanced just before you tenderize the ribs using the above methods. Beer use is sharply gaining popularity as a form of meat tenderizing as it tends to leave the meat extremely soft and tender eventually having the meat falling off from the bone. The precooking process can take anywhere from an hour up to 4 hours depending on the level of tenderness that you desire. After they have been precooked, you can just throw them on the grill for some 10 or so minutes as you brush them with your favorite sauce. You've just learnt how to cook ribs.

The kitchen fan is an essential part of most kitchens and can provide your home with a number of benefits and so there are many excellent reasons for their use.

Extraction

The fundamental ground for kitchen exhaust fans is extraction of air, smoke, steam and the smells in that air. Exhaust fans provide this by pulling the old air out of the kitchen and allowing it to escape through exterior vents. This ensures that kitchens, which are often the hub of the home, don't end up steam and smoke filled areas. This makes the kitchen a more comfortable place for all the family and can lead to an improved quality of life.

The higher the CFM of a fan the higher the extraction rate of the air from the room. Fans with between 600-1400 CFM provide a strong extraction ability and help you with any problems caused by cooking.

Kitchens
These rooms are often filled with the grease, smoke and moisture of cooking. These unwanted produce of cooking can cause all sorts of problems for a home. Residue of smells and smoke often stick to walls, ceilings, carpets and furniture and can be difficult to get rid of, maybe even causing damage. Regular cleaning and upkeep can cost a lot of money. Exhaust fans can remove these greasy pollutants and ensure things are working smoothly and that there are no problems with your possessions caused by your cooking.

Temperature

In the summer especially, the kitchen can be a very warm and uncomfortable place to be. Exhaust fans ease this burden and provide proper ventilation in the kitchen. They also remove the smoke caused by cooking, which can cause health issues. The products and particles of cooking cover your kitchen during cooking. In time these can cause problems for you if not removed. The exhaust fan removes these pollutants immediately, ensuring they aren't left around the home and then may damage your health.

Business

If you own a business that requires you to cook for patrons, you certainly don't want some of the less attractive smells being experienced by the patrons. Restaurant owners will find that a good kitchen fan can prevent the products of cooking, boiling, frying, or baking reaching the business's customers.

In the case of a business, not purchasing a good extraction fan is a foolish move that costs more in the long term, than the short term.

Fire

Exhaust hoods keep areas cool, and once they are maintained, reduce the incidence of fire and danger to employees and customers. This of course is the most important benefit and in some cases may even be a factor in the reduction of insurance costs.

The benefits of an exhaust fan are clear for both safety and also practical reasons. They can make the kitchen a more enjoyable, safer and plainly, better place.

Versatile Grilling Activity

More often than not, people are torn apart by the thought of grilling indoor or outdoor. Of course you would like to experience the fun of taking the cooking activity on the backyard. You might even want to hold a barbeque party under the gorgeous night sky. In the same way, I bet you would like to spend some time grilling some chicken meat in the kitchen. Unfortunately, not all home grills are suitable in both niches hence you might end up either with the indoor or outdoor variant. Here is great news though for you can get the best of both worlds exclusively with George Foreman Indoor Outdoor Grill.

Healthy Culinary Advantage

Are you tired of shedding off some pounds as a result of abnormal body fat consumption? This time it is possible to get a share of one's favourite grilled dish without the guilt. In turn, you'll be able to anticipate for extra protein less the bad fats. Indeed you can do so with George Foreman technology that facilitates healthy grilling by way of sloping grooves embossed on the cooking surface. The special canals accumulate drained oil and grease into the drip tray to prevent being absorbed back in to the meatpiece. And you can likewise get rid of accumulating carbon within the cookpiece for the system gives even heating for tender and juicy meat indulgence. Meaning, you get to delve into sumptuous cuisine that's absolutely enticing from the flavours down to the aroma.

Easy-To-Use Controls Set

Apart from flexible and wholesome grilling capabilities, this certain grill is inclusive of user-friendly controls. In specific, it comes handy with user-friendly functions. As a matter of fact, all you have to do is simply set your desired time and temperature for customized operations. And you can be able to quickly leave the entire cooking activity on your hardworking GF grill. Best thing is that you do not have to be apprehensive regarding the aftermath for cleanup is done effortlessly. Integrated with detachable and dishwasher safe components, rest assured you can be able to keep it spanking new once more immediately after every use. And all these extend to George Foreman Indoor Outdoor Grill, as well!

Snap peas can be used as an ingredient in any type of dish that you fancy. There are several types of snap peas which come in all manner of sizes with the most common being the Asian snow peas and the sugar snap peas. In most grocery stores, the above snap pea's types are the most common and you are sure to find them stocked all across the stores. Unfortunately, snap peas tend to be seasonal which is one disadvantage associated with them. They are available in plenty during late spring. Cooking snap peas can be as easy as boiling them in some water and then having pasta with them. Apart from having them with pasta, snap peas can also be cooked as part of another recipe. To begin with, got to the market and get some snap peas. Buy them along with their pods if you can.

Shelling the peas will be the first step before you embark on cooking them. Have the pea's ends both trimmed before the start of the cooking process. After you are through with these simple steps, you can embark on cooking the snap peas by boiling them, saut?ing or steaming them.The boiling process is pretty simple as all that is required of you is to take the snap peas and put them in a big pot where they will be covered by water and bring them to the boil till they become tender. For the steaming process, you will need to have a steamer where you will place the peas and steam the peas till they become soft. To saut? the peas which is the third process of preparing them, you will need to have a pan and melt some butter or olive oil and proceed to fry the peas for two or three minutes.

Once you are through with saut?ing, steaming or boiling the peas, you can now add basil, mint or tarragon to the snap peas. Depending on the taste that you want the peas to adopt, you can add some pepper or salt to the peas. After putting in the salt and pepper, you can decide to drizzle some sesame oil on top of the peas as well as garnishing them with sesame seeds that have been toasted. There are other ways of how to cook peas. The sugar snap peas happen to be small and are contained in some rounded pods with the small peas inside. These peas tend to have a sweet and fresh flavor that is characterized by some crunchy texture. The best pods are those that are crisp and bright green so avoid those pods that are almost bursting at the seams. Cut up the ends and proceed to stir fry the snap peas or just steam them. The cutting is best if the ends of the snap peas have a tough feel to them. Steaming is an ideal way of cooking the snap peas due to its ability to leave the nutrients as they are.

The most popular grilled or baked meats of all have to be ribs. When you compare baking with grilling, baking is the best as the resulting is tender and it is able to retain most of its moisture. Most of the natural juices found in meat tend to be sapped by the grilling process. A disadvantage of grilling is that it tends to be best done in good weather. During awry weather like the rainy season as well as the winter, the oven remains the best option of preparing your meat. The following instructions will act as a guide as you get to know how to bake ribs in an oven. Bon App?tit. The first thing to do is to ensure that you buy enough amounts of ribs before anything else. The ribs should be in racks and ensure that you triple or double the amount that you usually buy of other meats.

The reason behind increasing the amount of ribs is the fact that ribs tend to contain lots of fat and bone which might leave your family and friends hungry if you buy the usual meat amount. It has been found that an adult male can consume up to a pound of ribs especially when you do not have plans for side dishes. Seasoning is a very important part of cooking ribs as it gives the ribs that unique and delicious flavor that is a favorite with many people. Seasonings can be found in many different forms which can all be used to come up with great tasting ribs. There are several seasonings which are commonly used and they include meat tenderizers, garlic, pepper and salt. It is also possible to incorporate herbs such as oregano, paprika, parsley and turmeric. Cheese is another favorite addition. Instead of seasoning, you can decide to marinate the ribs. The marinades are available in several versions like homemade marinades and commercial marinades which are sold in stores.

The ribs that have gone through the marinating stage are very tender. Marinated ribs are very tasty, tender and juicy due to the moisturizing effect of the marinade. Your marinade may be made of a single component or several components or you might settle for a salad dressing. Once you have made your choice of the marinade or seasoned your ribs, you can then have the ribs placed in the baking pan or dish. Before the ribs go into the pan or dish for baking, have it lain with some aluminum heavy duty foil. Have a big foil such that it can fit in the ribs and be folded back to cover the same. Into the pan, put in some water maybe 1.4 of an inch so that your ribs remain moist throughout the baking process. The water will also go soft on the pan and the foil. At this point, you can add some vegetable such as potatoes, onions and carrots so that they surround the ribs.

After this, have the edges of the foil closed up in the form of a tent so that they cover the ribs. Have the oven at 325 degrees and cook the ribs for 1 hour and then remove them and set the oven to 375 degrees for a further 15 minutes of cooking.

The Japanese finger food known as edamame is perhaps the most famous as well as nutritious finger foods in the world and America in particular. This fact alone has generated lots of interest and questions about edamame which most people seek to know about this finger food. Without fail, the initial question is always what is edamame? This query is easily answered by stating that this is a soybean variant which is simply eaten by having the seeds squeezed out of their pods which enclose them. Why edamame is so popular is the second question. It needs very little preparation and is extremely healthy. It does not require any garnish or even sauce. What kind of ingredients do you require for the edamame dish? As a matter of fact, this dish only requires two ingredients i.e. some salt and the edamame pods that you get to purchase from your local store dealing in grocery sales.

Most people also want to know the best type of edamame to purchase for cooking between fresh edamame and frozen ones. In case you are unable to have the fresh edamames which are the best by far, just go for the frozen ones. Go for those edamames that have large beans, thick shells and exhibit a dark green color. The next natural question to ask is how to cook edamame. Follow these simple instructions to prepare the soybeans. Begin by washing the pods well and then drain them off before rubbing them with some salt. Take a big pot and bring some water to the boil before you add one tablespoon of salt. The pods of the edamame are then cooked for 3-4 minutes before they are drained. A tray is then prepared where the pods are neatly arranged and then sprinkled with some more salt.

Four adults can be fed using a pound of edamame. These soybean variants have high dietary fiber content as well as protein. They also have Vitamins A, B and C. The best time to have edamame is just before you go out as the proteins and vitamin C and B1 react well with alcohol. Most people the world over have addictions to several food types. Sushi is a type of food that is slowly gaining popularity throughout the world. The preparation of sushi is only limited by ones imagination as you can roll it with an egg, cucumbers, carrots, prawn, beef, avocado etc. Sushi is rich in minerals and nutrients which makes it highly nutritious. Since sushi is originally a fish based dish, it is rich in omega 3 fatty acids and protein.

Reasons why you should learn how to make sushi include: Sushi makes for a great party food, it is economical, it is fun to make and real easy, it can be prepared within no time, it is a healthy fast food. Get yourself some nori, sushi mat and sushi rice from your local store and surf the internet for a suitable recipe.

Its football season and whether youre off to the college game, heading to the pro stadium or just having friends over for Sunday afternoon, theres always a need for good snacks. You can use your slow cooker to branch out from the traditional wings and pizza.

The benefit to using a slow cooker is to get the ingredients in quickly and then have time to walk away for last minute cleaning, preparing other items or watching the pre-game show.

So, for the near-perfect tailgate, give these recipes a try:

Slow Cooker Chicken Chili

Ingredients
1 small can tomato sauce
1 can diced tomatoes w/chilies
1 can corn
1 can black beans
1 can kidney beans
1 onion (finely chopped)
1 garlic clove (minced)
1 Tbsp. chili powder
1 packet of taco seasoning
1 lime
Salt and pepper
3 or 4 boneless skinless chicken breasts
Garnish
1 package shredded cheddar cheese
Sour cream (optional)
Cilantro

Combine all ingredients in the slow cooker, and mix well. Cover and cook on low (approximately 10 hours) or high (approximately 8 hours). After cooking, use two forks to shred chicken, and stir well. Garnish with shredded cheddar cheese, sour cream, and cilantro, if desired. Serve it up with some warm cornbread muffins.

Tailgate slow-cooker honey-maple ribs
Ingredients

1 10.5 oz. can of beef broth
3 Tbsp. honey-mustard
cup honey
cup water
cup honey-flavored barbecue sauce
cup soy sauce
cup maple syrup
3 lb. split baby back ribs

Mix the broth, mustard, honey, water barbecue sauce, soy sauce and maple syrup together in your slow cooker. Make sure your ribs are sliced into sections before you place them in the slow cooker. The sauce should cover the ribs. Cover and cook for five hours.

Pulled Pork

Ingredients

2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or broth
1 Tbsp. packed dark brown sugar
1 Tbsp. chili powder
1 Tbsp. kosher salt, more as needed
teaspoon ground cumin
teaspoon ground cinnamon
1 4 to 5 lb. boneless or bone-in pork shoulder
2 cups barbecue sauce (optional)

Layer the onions and garlic on the bottom of the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, salt, cumin and cinnamon. Pat the pork dry and rub the mixture all over the pork. Place the meat in the slow cooker. Cover and cook until the pork is tender. About 6-8 hours on high, or 8-10 hours on low. Strain the liquid from the pork. Debone the pork if necessary and return the solids to the slow cooker. Add either the barbecue sauce or strain the fat from the cooking liquid and add cup at a time just until the pork is moistened.

Shredded Beef Sandwiches

Ingredients

1 3 lb. beef chuck pot roast
1 large onion, sliced
3 bay leaves
teaspoon salt
teaspoon garlic powder or 1 clove garlic, minced
1/8 teaspoon ground cloves
1/3 cup cider vinegar
8 French rolls, or large buns
Spinach or lettuce leaves (optional)

Trim the fat from the meat. Place the meat and onion into the slow cooker. Add bay leaves, salt, garlic and cloves. Pour the vinegar over the meat. Cover and cook on low heat for 11-12 hours or on high for 5-6 hours. Remove the meat from the cooker, discard the bay leaves. Use forks to shred the meat, discarding any bones or fat. Strain the juices and take off the fat. Return the meat and broth to the slow cooker. Heat for about two hours on high heat.

These easy recipes will make your tailgate party a hit. And in the midst of cheering for your team, you can bask in the compliments from your family and guests.

When it comes to holistic nutrition and all natural weight loss, choosing the healthiest cooking oil can be difficult. Rumors and opinions based on unsubstantiated facts circulate about which oil is best, which is toxic or which is most nutritious. Then there's the question of saturated fats vs. trans fats vs. polyunsaturated fats vs. essential omega fats and unless you majored in biochemistry in college it's easy to get confused. The truth is that various kinds of cooking oils have different natural health benefits and levels of nutritional value.

Olive Oil: One of Natures Oldest Natural Cures

As a trained naturopathic physician I am not only an expert on natural medicine, but I also know the principles of holistic nutrition and all natural weight loss in order to assist patients with making the right decisions in the kitchen. In most cases each cooking oil has both pros and cons associated with it; olive oil is no exception. Olive oil is a foundation of the famous, health-promoting Mediterranean Diet and rich in health-promoting Omega-9 monounsaturated fatty acids. Olive oil has been shown to help improve: cholesterol, blood pressure, diabetes, age-related dementia, blood clots, cancer, life expectancy and more.

Dont Lose the Holistic Health Benefits of Olive Oil When Cooking, Be Aware of the Smoke Point

Olive oil tastes great and can be used in cooking or as a substitute for butter on bread. It also serves as an excellent base for a healthy salad dressing or marinade. So, is this wonderful, healthy, tasty food also dangerous? The answer is: it can be. But its not the fault of the oil; its when we mistreat it, or use it for purposes it was never intended to fulfill, that it becomes more harmful than helpful. The key to solving this paradox is to understand the concept of Smoke Point. The Smoke Point is literally the point at which oil starts to smoke. Different oils smoke at different temperatures; olive oil is one that generally cooks best at low to medium heat, much hotter and it may smoke.

Smoke when cooking is not a good thing. The olive oil decomposes under the extreme heat causing free radicals and other dangerous molecules to replace the natural antioxidants. The smoke itself is also toxic and should not be inhaled. Finally, when theres smoke, it means the oil is dangerously close to its flash point, the point at which it may catch fire. The general rule is to only cook with olive oil on low to medium heat or use it cold. If you need hardier oil for baking or high heat cooking, consider oil with a higher Smoke Point such as Canola, Safflower, Coconut, or Grapeseed.

The True Holistic Health Benefits of Canola Oil

Canola Oil has great amounts of health-promoting Omega-9 monounsaturated fatty acids, just like olive oil, as well as low saturated fat and relatively high Omega-3 levels. It, however, has a higher Smoke Point and can be used more reliably for higher-heat cooking. I have recently seen some emails about the dangers of canola oil that have been spread around the Internet. This oil has been accused of being genetically engineered, full of trans fat, an industrial chemical used as an insecticide or fuel, a toxic weed, a biopesticide, a form of mustard gas, a trigger for diseases like mad cow disease and lung cancer, and full of cyanide.

In truth, expeller-pressed, organic canola oil is healthy cooking oil that is not to be feared. Just like any other food, it should not be consumed all day, every day. Everything in moderation is the best rule for a balanced and healthy diet. It is a great oil to consider for medium to high heat baking and sauting. Some caution should be used with lesser quality or less expensive forms of Canola Oil. The only way to guarantee the holistic health benefits of canola oil is to purchase organic and expeller-pressed.

Healthy Cooking and the Importance of Nutrition

Naturopathic medicine considers holistic nutrition one of the keys to achieving optimal health. In addition to homeopathic remedies, herbal medicine and other alternative health treatments, healthy, balanced eating habits are essential to total body wellness. To learn more about cooking oils contact your local naturopathic medical doctor.

Add this at the end of the paragraph when appropriate:
You may also wish to read the rest of my The Truth About Cooking Oils article series available on Lewis Natural Health

One of the most popular foods of all time is pizza and everyone seems to love it, from young to old, and from meat lovers to vegetarians. The universal appeal of pizza is simple: delicious crust, savory tomato or white sauces and the toppings that seem to be unlimited in options. For those who must limit their intake of gluten due to celiac disease, there is a marvelous gluten free pizza recipe that can make eating pizza a joy and a pleasure without the worry of the wheat gluten side effects.

Creating a delicious pizza without the wheat flour is actually something that is not only possible but simple. There are a few important tricks to know and the ingredients will be a bit different but the outcome is the same and some say even better! A thin crust pizza is within reach for those who may have thought they could never eat pizza again.

The gluten free pizza recipe that can bring pizza back to the table for those with gluten intolerance is created from many of the same ingredients as mainstream pizza. The crust will be created from alternative flour, sometimes rice flour is used and there are others that can also be chosen for their flavor and suitability to the dough.

Toppings for the pizza will be nearly identical to those used on wheat pizzas, the difference is that when you are creating this specialty pizza, you will need to carefully read the labels and be on the lookout for those products that use gluten in them. One example is pepperoni, there are some that include gluten as a binding or filler and for that ingredient, use the specifically labeled "gluten free" brand. The same rule holds true for the sauces you use. Making them from scratch ensures purity and if you use a pre-made store bought brand, be careful to check the label for any stray gluten that you may not expect.

Here is a simple recipe to get you started. This is the recipe for the crust. Mix 1 cup tapioca flour, two teaspoon of unflavored gelatin powder, two teaspoon salt, two teaspoons of xanthan gum, one package yeast granules, two teaspoon of sugar, three teaspoons of olive oil, 1 teaspoon of cider vinegar, 1/2 to 1 cup of lukewarm water. Mix into a dough and roll it onto a greased pizza pan then bake your pizza in a 400 degree oven for 10 minutes.

The gluten free pizza recipe can bring the joy of pizza parties, pizza with movies and plain old fashioned pizza dinners back to the family who has been careful about the special dietary needs of someone in the home.

A Mediterranean kitchen can be one of the most dramatic areas in your house. The whole family will truly appreciate the similar feeling of being close to tranquil shores and the warm sun. You need to know the basic materials and colors to create the perfect environment though. Here are some tips on how to design your rustic and elegant kitchen.

Choosing the Right Color

If you're planning to have Greece's captivating environment, blue and white are great combinations. These colors will create the soothing sense of being close to the Aegean Sea. Use lime whitewash on countertops, some parts of the floor or tabletops. Windows and doors usually have wooden borders so you may paint these blue or green. The main idea is to make a beautiful contrast with the solid light color.

Creating an atmosphere reminiscent to that of Portugal in your Mediterranean kitchen requires more colors like blue, green, purple, pink, yellow and some of the earth hues. Your goal is to imitate the beautiful gardens and vineyards so green and flower colors are vital. You may want to experiment with lavender and yellow. A flower mural is acceptable in this design. Earth-color tiles will provide a good contrast with the bright tones.

A Mediterranean kitchen tries to infuse both a warm yet soothing feel so if the earth tones and bright colors begin to make the room seem too hot, neutralize with pastel colors like lime, sky blue and cream. Open windows act as neutralizers too by bringing in cool air and displaying the blue sky and greens outside.

Items to Add

Clay, ceramic and mosaic are common items found in Mediterranean kitchens. Because of the warm effect created by the earth colors, ceramics are important to neutralize and add a cool atmosphere. Mosaics are best placed on spots where they stand out immediately like countertops and above the sink. You may leave clay pots in one part as display. Wooden utensils and kitchen items are preferred over stainless steel ones.

Natural stones and unpolished marble are perfect for sinks and countertops in your Mediterranean kitchen. You can also invest in a few antique lighting fixtures like a hanging lamp or sconces to get that rustic look. Candle holders are very dramatic too especially when planning a romantic dinner. Avoid heavy drapes on the windows and allow as much light as you can. White silk or cotton is effective as curtains.

Many people assume they know whats true and whats not when shopping for kosher cookies, but there are actually a lot of myths surrounding kosher food. If you havent shopped for kosher cookies or other kosher foods before, determining whats true and whats not can be confusing. Here are five common myths about kosher cookies:

Myth: Kosher cookies are healthier than non-kosher cookies

This is one of the most common myths about kosher foods. The term kosher has become synonymous with healthy among consumers. Healthfulness isnt necessarily the aim of kosher laws even though many kosher foods can be healthy. Even organic fruits and vegetables are only kosher certified until they are thoroughly examined for insect infestations since eating bugs is not considered kosher.

Myth: Natural cookies are automatically kosher cookies

Natural refers to a food in an unadulterated state. For example, natural peanut butter is usually made from only peanuts. Peanuts themselves are kosher and are the only ingredient in most natural peanut butters, thus making this food kosher. However, fish or oils from non-kosher animals are natural, but certainly not kosher. With this in mind an all natural cookie shouldnt be assumed to be a kosher cookie. Check the ingredients.

Myth: Its impossible to eat healthy and keep kosher

You can replace many sweet or fattening cookies with healthy alternatives and still keep kosher. Many low-fat or low-calorie cookies and baked goods available on the market today are kosher. Even many healthy gourmet cookies are kosher and can be found online or in health markets. There are plenty of healthy kosher food options available.

Myth: Kosher cookies dont undergo any special quality control than regular cookies

Any true kosher cookie will carry a registered trademark symbol from a certification agency on the label such as the official KOF-K Kosher Supervision emblem. A kosher inspector is needed to certify the food as kosher before it can bear the emblem. A kosher inspector is basically added quality-control from a business perspective therefore certified kosher cookies generally result in safer food.

Myth: A kosher cookie is simply just blessed by a rabbi.

In reality, for a cookie to be kosher certified it goes more in depth than just being blessed by a rabbi. Keep in mind that kosher in Hebrew literally means acceptable or fit. When referring to a cookie (or any other food) kosher indicates that it conforms to Jewish dietary laws. This means that all the ingredients in the cookie and all the equipment with which the cookie was produced must be kosher certified.

Extractor Hood in United Kingdom is most commonly known as Range Hood in the United States, for some other parts of the world it is called kitchen ventilation, stove hood or even chimney. It is basically design to remove negative airborne charges by filtering or removal of air in the designated area. There are several types of range hoods available in the market one of the common ones are the wall mounted and the island range hoods.

Wall mounted range hoods, as the name implies, are build up on the wall directly on top of your kitchen range or stove. The negative aspect of wall mounted range hoods is that they acquire too much space over your stove which could have contained a cabinet.

Island Range Hoods refers to a design that are attached to the ceiling above the kitchen range or stove. Island Range Hoods adds practicality, quality and worth to your kitchens blueprint. The good thing about this type of range hood is that it saves space because you can put it on any part of your kitchen. It can directly be attached to your ceiling and does not require any type of supporting construction.

Island Range Hoods can also be installed with a good lighting system, so its dual purpose when used. It can properly illuminate the cooking area and at the same time sucks out hazardous air in the kitchen. The lighting system also adds to the interior effect making it look elegant. Some of the known manufacturers of range hoods had use this to their advantage, as they offer a wide array of designs to choose from that suit your design concept. You can even request a custom fit design if necessary.

Another advantage of an Island Range Hoods is it looks more dramatic than the wall mounted one, and can even look like a sculpture. A drawback of island range hoods in general is that, as with the wall mounted range hoods, you cannot place extra cabinets or shelving in that area.

To decide the best island hood to suspend over your kitchen stove you should reflect on numerous stuffs. The area where youre putting the island is important, as is the orientation of the kitchen. Also significant is buying the proper size island hood. A hood that is too big can cause ugly obstruction to your kitchen and maybe costly. However, a small size island hood may not be able to properly clean the kitchen. It is best to measure the area and may be consult with an interior design or engineer before buying and installing a range hood.

Island hoods work like other range hoods in that they freshen up kitchens air. Because of their setting, they are often ductless, which means that cleaning process of an island hood is through filtering. When the smoke from the stove is sucked in and is passed through series of filters for cleaning and will be return back to the kitchen. You wont need exterior ventilation for this one. But the effectiveness of an island hood would depend on the effectiveness of the filter, so make sure this matches.

Vikas Morisseau is author of this article on Stylish Range Hoods. Find more information about Under-Cabinet Range Hoods here.

Food processors started to make their appearance way back in the early sixties. Since then this product has steadily grown in popularity up to a point where the food processor has become an essential component for many modern cooking methods. Chefs have created countless delicious recipes through the use of this appliance. The food processor is a kitchen aid that no cook can do without.

A necessity in every kitchen

Considering how much time and labor is spent when using the traditional methods of chopping, grating and kneading, it has become very difficult indeed for the modern parent to prepare a decent home cooked meal. As most parents opt for having careers rather than staying at home, cooking time has become very limited. The repetitive action of chopping, shredding, pureeing or slicing is enough to make any working person disgruntled and run off to the nearest fast food outlet.

The food processor has virtually eliminated all the labor involved and has cut down on the preparation time. Modern chefs make extensive use of food processors. The appliance has become such a necessity that it can no longer be seen as a showpiece item that will only be used occasionally.

Virtually every single food program on television will show the chef armed with a chefs knife and a food processor. This has increased the usage of the appliance even more as most of these dishes are designed for the home cook. The creation of wholesome, nutritious and delectable dishes have become a breeze and done in no time at all. This is precisely what the home cook requires and is difficult to achieve without the use of a food processor.

How does it work?

A food processor is an electrical appliance that is made up of a mixing bowl and a range of blades and disks. The mixing bowl would ideally be able to hold 9 cups as the processing of liquids just about cuts the capacity in half. The feeding tube on the lid should wide enough for larger pieces of food. The processors are fitted with a safety feature and will only start processing once the lid and bowl is locked and sealed.

These safety features are a requirement and apply to all makes of food processors. Some of these appliances are fitted with suction pads at the base to prevent the machine from moving around during processing. There are basically two types of blades that come with the processor. The essential ones are the s-shaped stainless steel blade and the plastic blade. The stainless steel blade can be fitted at the bottom of the bowl to allow for easy chopping, shredding, mixing or blending of vegetables and meat. The plastic blade is mainly for mixing bread and pizza dough. The two disks that usually come with a food processor are designed for slicing and grating purposes.

The slicing disk has various thickness settings. Disks used for grating purposes also come in different sizes. The processor is usually fitted with more than one speed option. The pulse controls come in very handy when making bread or pizza dough, as it will help to create a perfect texture and not over mix it. A citrus press for juicing oranges, limes or grapefruit and an egg whip that can be used for baking purposes are other essential attachments. Some food processors have extra or optional features and attachments that could be useful for certain people depending on what their requirements are.

A mini processor that can be used for grinding spices like cardamom and cinnamon stick is quite a nifty attachment. It can also be used for chopping smaller quantities of vegetables, fruit or herbs. Appliances fitted with touch pad controls prevent any liquids from entering the panel and can therefore be easily cleaned. Another handy option is the chute that leads to another bowl. Large amounts of food can be processed without stopping as it simply enters into another bowl when the main one starts filling up.

Be selective when purchasing a processor

These options are useful but not always necessary as it can affect the price when purchasing a food processor. Investing in a good quality food processor can become a costly affair, but a food processor can save time and help to create healthy and delicious dishes in no time. If you do have a family and prefer home cooked meals then a food processor will be a worthwhile investment.

If you do not have a family to entertain on a regular basis, then you will be able to prepare gourmet dishes at a fraction of the cost with a good food processor. The range is wide and varied and will certainly meet all requirements for the ardent home cook.

A majority of people would like to know how to cook barley and for this to be a success they will have to have several facts with them. Barley is part of the whole grain family which is mostly used in soups and stews. It can also be used as a side dish and also as a salad and in some cases for chicken sauces. It is classified into and this is hulled barley and pearl barley. Hulled barley is also referred to as barley groats and is the least processed as well as being the most nutritious and rich in fiber.

Pearl barley on the other hand includes outer bran which is scrubbed off lessening its nutritious and is different from hulled barley. It is however the most popular because of its softness and also its ability to cook quickly. When you are preparing barley you have to pre-soak it overnight to be able to lessen its cooking time. Hulled and pearl barley are not the only categories of barley. Other types of barley include rolled barley or flaked barley, hato mugi barley, black barley, sprouting barley as well as scotch or pot barley.

Pearl barley is one of the easiest to prepare and this will require you to follow several steps. Preparing pearl barley properly will not necessarily require any complicated culinary skills or cooking techniques. You have two choices of preparing barley and this will include pre-soaking the barley overnight or simply cooking barley without any advanced preparation. For those who really stress on convenience, then the pre-soaking option will definitely be their best. There are several things you will need to have with you before starting cooking the barley.

The barley is the first ingredient that should be available as is water and also a pot that has a tight fitting lid. The cooking process can now be started with the first step being the rinsing of the barley with a strainer followed by picking out of any debris that may have made it through the processing. You should then allow the barley to soak overnight in water or broth in order to reduce its cooking time. The water used here should be twice the amount of barley for example 1 cup of barley should be accompanied with 2 cups of water.

You should then decide if you will be using water or broth to boil the barley. You should then use 2 ? to 3 cups of liquid to 1 cup barley and then add the liquid to the pot. You should then wait for the water or broth to come to boil. You should then add the barley to the boiled water or broth and stir. The pot should then be covered with a lid and the heat reduced to low. This should then let to cook for 15 minutes. if you did not pre-soak the barley it should let to cook for 40 minutes.

A portable outdoor sink is extremely handy for doing jobs in the garden, camping, cleaning, with a multitude of other benefits, and importantly they don't require a connection to plumbed pipework. These sinks are available in many different shapes and sizes, these enable them to correspond with the water needs linked to horticultural tasks, cleaning garments, hand washing, indeed many tasks, and have facilities for hot and cold water available all the time. They are constructed of stainless steel, and these mobile outdoor sinks are not effected by corrosion, additionally, keeping them spotless is an simple task.

Requirement for a Portable Outdoor Sink

Sinks are an important piece of equipment in lots of areas, such as gardens or backyards, they are very handy for cleaning garments, kitchen implements, food preparation, and general jobs in the garden. Trouble free and sufficient supplies of water allow you to undertake many tasks with ease. Sinks might be needed to water flowers and shrubs, cleaning vegetables, cleaning garments, kitchen implements, and also cleaning tools, even hands or feet. A portable outdoor sink is extremely practical, satisfying the water needs for many different kinds of jobs. Even though the dimensions of the outdoor sink is dependynt on your individual personal choice, the installation process of the portable outdoor sink process is always very simple, and it requires only small amount of room.

Usage of a Portable Outdoor Sink

The portable outdoor sink can be used in a very compact place, and is on the whole particularly simple to utilize. These sinks include integrated water holding containers, therefore, they don't require a plumbed link with any water pipes. Stainless steel portable outdoor sinks are simply the ideal choice around, particularly as there is hardly any chance of them becoming rusty and wearing away. One issue is that steel sinks could be viewed as noisy, this can be reduced by having them coated with an anti-vibration substance. A portable outdoor sink could be manufactured of porcelain, hard ceramic as well as plastic.

Many portable outdoor sinks offered for sale are self sufficient with integral containers for water, together with an heating element that provides hot water. These sinks may be useful for childcare establishments, for campsites, and for catering organizations. Each one has refillable containers which may be linked up to an external faucet providing a continual flow of fresh water. Additionally the sinks also incorporate a container for dirty water, along with a heating section to provide hot water.

A portable outdoor sink may be manufactured to fulfil particular clients wishes. To provide further flexibility, wheels may be attached to a portable outdoor sink to enable it to be transported from one place to another effortlessly. A number of the sinks could even contain soap dispensing units, and alterable water heating units. HotWaterPortableSink.com provides the most rugged, completely self-contained outdoor portable sink on the planet.

Most of those who take New Orleans cooking classes do not know a thing or two about being in the kitchen. And thats fine since the whole intent of attending one would be to learn your way around it. But there are some things that are no longer expounded during sessions that may affect your learning experience. And although you may be able to pick up a thing or two about them, you cant really assure yourself of a quality time in class unless you learn these tips and tricks beforehand. To help you out, here are some of the truths you need to orient yourself to ensure your safety while developing your skill.

a. Never touch hot surfaces without pads, even if you are in a hurry. The last thing you want to do is burn your hands when cooking. Some new cooks underestimate the damage a pan subjected to fire can impose on them given the indirectness of the exposure. What they do not understand is that metal can be a good conductor for heat and it can even mimic its intensity for some time.

b. Always keep your hands dry. In the kitchen, it is essential that you wash your hands before you handle food. But that doesnt mean you have to keep it wet all the time. Mind you, moisture attracts bacteria. And to add insult to injury, wet hands can be prone to electrocution. So when it the kitchen, wipe your hands out after you practice the rudimentary hygiene protocols.

c. Always do everything away from your body. This should keep you from having any accidents. When you stir, stir outward. When you open cans or bottles, the same principle applies. When you are cutting or chopping, extend your arms so you do not position your torso in close proximity to the knife. And when you are sampling your mixtures, bend over slightly so that overspills do not directly hit any part of you.

d. Learn how to handle knives. Different knives are used in different ways. They are held in particular positions. And they should be kept in certain places to avoid them falling over and hurting you unintentionally. Yes, some New Orleans cooking classes do tackle the basics when it comes to these instruments. But you should take the initiative to learn about them beforehand so you do not make novice mistakes and cut your time in the kitchen short.

e. Never leave anything on the stove unattended for more than five minutes. It is very easy for you to drift off during a return demonstration and forget about whats going on in your surroundings if you are a newbie. So before you get started on anything, you have to train yourself to be mindful of the stove every time you are in the kitchen. Sure, you could leave the pot of soup to boil for 10 minutes or so. But never let five minutes pass by without you checking up on it. This is the best way you can prevent fires.

Other vital procedures and insights can be picked up along the way. And if you are feeling a little apprehensive, you can always ask your instructor for advice before or after your New Orleans cooking classes.