For many people, French cooking is the pinnacle of all regional cuisines all over the world. When people hear French food, they immediately associate it with ultimate lusciousness with impeccable elegance. But what makes this type of cooking so special? Is it all a hype, or is French cooking really revered by most food connoisseurs everywhere?
French cooking is special because of the way French people value their food so much. Eating is sacred for the French, if you have heard of their 5-hour dinners and thought of it as an exaggeration, you are wrong. French people really value their meals so much that they devote a lot of time for eating, making it an activity that is central to their daily lives. And for many of those who have tried authentic French cooking, the long sittings are really worth it.
Because the French value their cooking so much, they put nothing but the best in their cuisine. Only the best ingredients are allowed to touch the French kitchen whether it be vegetables, fruits, meats, poultry, condiments or anything else. The French also believe in the seasonality of food so ingredients are only obtained during their best times and thus they are able give their best flavors.
The best ingredients of course deserve the best treatment. And this is why French cooking seems so elaborate. French cooks and chefs take all the efforts in celebrating the wonders of food. They don’t want quality ingredients fresh from their sources to go to waste and so much care and skill are devoted to the French way of cooking.
The French are also keen to exhibit the great efforts they’ve devoted to their cooking by presenting their food in such lavish displays that by themselves are works of art. Some think that the French presentation of food is unnecessary especially garish. But this isn’t true for the French. For them, eating involves all the senses, not only taste, but sound, smell, touch, and sight.
This is why when you are about to take part in French cooking, you are sure to satisfy not only your stomach or taste buds, but your spirit as well. French cooking comes from the very heart of the French culture. It’s not all buzz, but everything you hear about French food is true. Try it out for yourself, and enjoy the delectable offerings of French cooking.
Tuesday, September 30, 2008
Friday, September 26, 2008
Making the Most Out of Your Cooking Training
Cooking has long been a passion of people throughout ages, cultures, and locations. Practically every locale has its own kind of cooking, and in turn, each place has its way training people how to cook. But what is common among all places with their cooking traditions is that people want to make full use of the training they get about cooking. What is cooking, after all, if not a practical thing that could actually help people?
Here are some ways to make the most out of your cooking training:
1. Don’t miss any cooking training sessions. Common sense tells you that if you are absent from any cooking sessions; you’ll miss out on the lessons covered for that day. Cooking is a practical art and being present is important to truly experience food being gloriously constructed. It isn’t like other things which you can just read about and easily catch on. With cooking you need to use all your senses during the actual cooking period and if you are absent, you won’t experience all these.
2. Go beyond more than just following recipes. To really get into the heart of cooking you have to be aware of everything that is happening. You shouldn’t just follow the recipes, although you need to know them by heart. What you should do even more is understand what is happening when you are following the directions given in a recipe. Know why you have to add salt in the end and not during cooking or why you should stir constantly instead of occasionally. Understanding each step is key to mastering the art of cooking.
3. Practice what you have learned. People will keep on saying that practice makes perfect and they are right. Cooking is more of a skill than a talent and all skills need to be practiced to be mastered. Try out what you have learned every time you get the chance. Not only will this help you sharpen your cooking skills, this will also help you remember the things you have learned.
4. Feed people. What is the purpose of your cooking training other than to feed people, yourself included? Food is to be enjoyed and you should be able to share the gastronomic masterpieces you have created with people who will actually eat and appreciate them.
Getting the most out of your cooking training is easy. You just need to keep on cooking and keep on feeding and soon enough you’ll be the master cook you’ve always been dreamed about.
Here are some ways to make the most out of your cooking training:
1. Don’t miss any cooking training sessions. Common sense tells you that if you are absent from any cooking sessions; you’ll miss out on the lessons covered for that day. Cooking is a practical art and being present is important to truly experience food being gloriously constructed. It isn’t like other things which you can just read about and easily catch on. With cooking you need to use all your senses during the actual cooking period and if you are absent, you won’t experience all these.
2. Go beyond more than just following recipes. To really get into the heart of cooking you have to be aware of everything that is happening. You shouldn’t just follow the recipes, although you need to know them by heart. What you should do even more is understand what is happening when you are following the directions given in a recipe. Know why you have to add salt in the end and not during cooking or why you should stir constantly instead of occasionally. Understanding each step is key to mastering the art of cooking.
3. Practice what you have learned. People will keep on saying that practice makes perfect and they are right. Cooking is more of a skill than a talent and all skills need to be practiced to be mastered. Try out what you have learned every time you get the chance. Not only will this help you sharpen your cooking skills, this will also help you remember the things you have learned.
4. Feed people. What is the purpose of your cooking training other than to feed people, yourself included? Food is to be enjoyed and you should be able to share the gastronomic masterpieces you have created with people who will actually eat and appreciate them.
Getting the most out of your cooking training is easy. You just need to keep on cooking and keep on feeding and soon enough you’ll be the master cook you’ve always been dreamed about.
Tuesday, September 23, 2008
Low Fat Cooking Tips and Recipes
If you have to eat healthy but don’t have the time to prepare what you must eat, then you have to maximize, right? You need to meet the required dietary amount of fruits, vegetables, dairy, grains and proteins despite your busy schedule in order to maintain your health.
Therefore, you should try low-fat cooking regimens to spice up your eating lifestyle and to keep you motivated in eating healthy. Here are some of them.
1. Salmon has Omega 3
Salmon may not be the leanest fish but it does give you the required amount of Omega 3 that you need. It has garlic and olive oil; which are two of the powerhouses of nutrition.
2. Making the most out of chicken breast
If you’re getting sick and tired of always having to eat chicken breasts (because it has the lowest fat content), you can cook it in different ways for variety. You can cook it with pasta and broccoli, with pineapple or make chicken soup.
3. Your vegetables as a work of art
If you’re not craving microwaved broccoli or sautéd vegetables with chicken broth. You can also microwave sweet potatoes instead of broccoli. If you want additional flavor, you can drizzle it with honey.
4. Spicing up the fruits
You can mix blueberries and strawberries with low-fat cottage cheese for a snack. It may be light but it’s filling because of the healthy nutrients you’re getting. You can sauté sliced nectarines or peaches and drop a pinch of cinnamon or vanilla on them. You can also broil baked bananas and flavor them with some cinnamon.
5. Lowering the fat content
In place of oil, use cooking sprays. A light mist is enough to keep the food from sticking. Get the brands that have canola oil or olive oil. There are some brands offering flavors for the food.
6. Remove the skin from poultry and trim the fat from the meat. Do this before refrigerating them so you won’t forget. It also saves you time when you want to cook.
7. It helps to have a bottle of water near you. A giant sports bottle will do the trick. Fill it up every morning and toss some ice cubes in it and you’re good for the day. Water will help your digestion and will also keep your skin clear. Drinking the required 8 to 10 glasses of water is the best thing you can do for your body.
Therefore, you should try low-fat cooking regimens to spice up your eating lifestyle and to keep you motivated in eating healthy. Here are some of them.
1. Salmon has Omega 3
Salmon may not be the leanest fish but it does give you the required amount of Omega 3 that you need. It has garlic and olive oil; which are two of the powerhouses of nutrition.
2. Making the most out of chicken breast
If you’re getting sick and tired of always having to eat chicken breasts (because it has the lowest fat content), you can cook it in different ways for variety. You can cook it with pasta and broccoli, with pineapple or make chicken soup.
3. Your vegetables as a work of art
If you’re not craving microwaved broccoli or sautéd vegetables with chicken broth. You can also microwave sweet potatoes instead of broccoli. If you want additional flavor, you can drizzle it with honey.
4. Spicing up the fruits
You can mix blueberries and strawberries with low-fat cottage cheese for a snack. It may be light but it’s filling because of the healthy nutrients you’re getting. You can sauté sliced nectarines or peaches and drop a pinch of cinnamon or vanilla on them. You can also broil baked bananas and flavor them with some cinnamon.
5. Lowering the fat content
In place of oil, use cooking sprays. A light mist is enough to keep the food from sticking. Get the brands that have canola oil or olive oil. There are some brands offering flavors for the food.
6. Remove the skin from poultry and trim the fat from the meat. Do this before refrigerating them so you won’t forget. It also saves you time when you want to cook.
7. It helps to have a bottle of water near you. A giant sports bottle will do the trick. Fill it up every morning and toss some ice cubes in it and you’re good for the day. Water will help your digestion and will also keep your skin clear. Drinking the required 8 to 10 glasses of water is the best thing you can do for your body.
Sunday, September 21, 2008
Get to Know Asian Cooking
When we think about Asian cooking, we envision rich, flavorful food mixed with exotic spices. In terms of size, Asian cuisine is probably the largest, consisting of many different cooking styles from different regions and countries. Even those countries have several different cooking styles depending on the locality.
Asian cuisine is made up of many types of cooking, foods and preparation styles. Some of these include:
East Asia (Chinese, Japanese, Korean, Taiwanese)
Some of the cuisine that represents Asian cooking to the rest of the world comes from East Asia. Flavors vary and so do cooking styles but there are also similarities. A staple of East Asian cooking is rice and/or noodles, followed by dishes that contain fish, meat and vegetables. While rice is considered as an important part of the meal, noodles and buns may also be used as substitutes, depending on the region.
In the East Asian region, the use of chopsticks is predominant when partaking of solid food while flat bottomed spoons are used for soups. Chopsticks are also practical for the type of cooking practiced in these regions, since most of the foods are cut up and prepared in small pieces, allowing for direct eating. Interestingly, forks and knives are not used for eating because they are considered and were often used as weapons.
South and Southeast Asian cuisine (Indian, Sri Lankan, Pakistani, Bangladeshi, Singaporean, Vietnamese, Malaysian, Filipino, Indonesian, Cambodian, Laotian, Burmese).
Subtlety and surprise are two of the characteristics of Southeast Asian cuisine, particularly because it puts emphasis not only in taste and choice of ingredients but also in presentation. If you want to know about an Asian country's history, have a taste of its food. Not only will you taste what the country produces from its own land but you’ll also encounter the people who came and from there.
The diversity is staggering although similarity also exists to unite the region. For example, Vietnamese cooking features some French flavors while Filipino cooking has dishes that are similar to those found in Spain and America. Noodles and spices are commonly used in most regions.
Middle Eastern cooking (Some Greek, Arab, Afghan, Palestinian, Egyptian, Turkish, North African, Lebanese, Moroccan).
Middle Eastern cooking is also diverse and many of the dishes are quite exotic compared to Western tastes. Greek cooking, for example, is considered partly Asian but its taste and appearance is Mediterranean. As for the other cooking styles, there are certain similarities that vary slightly as you go from one region to the next. Common ingredients such as pita, sesame seeds, honey, sumac, parsley, mint and other herbs and spices are often used.
Asian cuisine is made up of many types of cooking, foods and preparation styles. Some of these include:
East Asia (Chinese, Japanese, Korean, Taiwanese)
Some of the cuisine that represents Asian cooking to the rest of the world comes from East Asia. Flavors vary and so do cooking styles but there are also similarities. A staple of East Asian cooking is rice and/or noodles, followed by dishes that contain fish, meat and vegetables. While rice is considered as an important part of the meal, noodles and buns may also be used as substitutes, depending on the region.
In the East Asian region, the use of chopsticks is predominant when partaking of solid food while flat bottomed spoons are used for soups. Chopsticks are also practical for the type of cooking practiced in these regions, since most of the foods are cut up and prepared in small pieces, allowing for direct eating. Interestingly, forks and knives are not used for eating because they are considered and were often used as weapons.
South and Southeast Asian cuisine (Indian, Sri Lankan, Pakistani, Bangladeshi, Singaporean, Vietnamese, Malaysian, Filipino, Indonesian, Cambodian, Laotian, Burmese).
Subtlety and surprise are two of the characteristics of Southeast Asian cuisine, particularly because it puts emphasis not only in taste and choice of ingredients but also in presentation. If you want to know about an Asian country's history, have a taste of its food. Not only will you taste what the country produces from its own land but you’ll also encounter the people who came and from there.
The diversity is staggering although similarity also exists to unite the region. For example, Vietnamese cooking features some French flavors while Filipino cooking has dishes that are similar to those found in Spain and America. Noodles and spices are commonly used in most regions.
Middle Eastern cooking (Some Greek, Arab, Afghan, Palestinian, Egyptian, Turkish, North African, Lebanese, Moroccan).
Middle Eastern cooking is also diverse and many of the dishes are quite exotic compared to Western tastes. Greek cooking, for example, is considered partly Asian but its taste and appearance is Mediterranean. As for the other cooking styles, there are certain similarities that vary slightly as you go from one region to the next. Common ingredients such as pita, sesame seeds, honey, sumac, parsley, mint and other herbs and spices are often used.
Thursday, September 18, 2008
Things to Remember When Cooking for a Vegetarian
Many reasons may constitute an individuals choice for vegetarian cooking. It could be religion, health, or finances, but one thing is for sure; vegetarians all crave healthy foods that are still full of flavor.
If you are to cook for a vegetarian, there are some pointers you have to consider. Here’s the list:
1. Stop replacing meat-based recipes with veggie meats
It is a common misconception that vegetarians would rather have their typical meat-based recipes still cooked with veggie meat as the main ingredient instead of the red meat.
At some point, it doesn’t taste the same as the original recipe. It isn’t similar to having a vegetarian dish as either.
Experts say that this technique isn’t healthy or economical. Veggie meat is composed of soy, which is commonly high in fat and is a highly processed food. Plus, veggie meats are relatively more expensive compared to the usual red meats.
So when cooking for a vegetarian, it is either you cook a vegetable-based recipe or create a meal that still tastes good even without meat.
2. Identify the type of vegetarian your guest is
There are many sub-categories of vegetarians. Most people think that when people say vegetarian, they refer to those who plainly eat vegetables and nothing else. The truth is that there are still some vegetarians that eat meat, although not the usual red meat but chicken or fish.
There are also some vegetarians who don’t eat any meat at all but also don’t eat eggs, milk, or any products that aren’t plant-based.
Knowing this will help you decide the kinds of dishes you need to serve.
3. Be as varied as possible
When cooking for a vegetarian, it would be better if you use as many kinds of vegetables as you can. In this way, your guest will enjoy the taste of succulent combinations of different kinds of vegetables cooked in an appetizing way.
Having 2 or 3 kinds of vegetables in a dish might appear boring and bland.
4. Use oil
As meat substitutes for adding some flavor in your vegetable dishes, it is best that you use oil, whether low fat or regular. Try to use vegetable or olive oil when sautéing vegetables for added flavor.
You may also add sesame oil in your vegetable soup. The idea is to enhance the flavor of the dish without the meat.
All of these tips will help as you cook for a vegetarian.
If you are to cook for a vegetarian, there are some pointers you have to consider. Here’s the list:
1. Stop replacing meat-based recipes with veggie meats
It is a common misconception that vegetarians would rather have their typical meat-based recipes still cooked with veggie meat as the main ingredient instead of the red meat.
At some point, it doesn’t taste the same as the original recipe. It isn’t similar to having a vegetarian dish as either.
Experts say that this technique isn’t healthy or economical. Veggie meat is composed of soy, which is commonly high in fat and is a highly processed food. Plus, veggie meats are relatively more expensive compared to the usual red meats.
So when cooking for a vegetarian, it is either you cook a vegetable-based recipe or create a meal that still tastes good even without meat.
2. Identify the type of vegetarian your guest is
There are many sub-categories of vegetarians. Most people think that when people say vegetarian, they refer to those who plainly eat vegetables and nothing else. The truth is that there are still some vegetarians that eat meat, although not the usual red meat but chicken or fish.
There are also some vegetarians who don’t eat any meat at all but also don’t eat eggs, milk, or any products that aren’t plant-based.
Knowing this will help you decide the kinds of dishes you need to serve.
3. Be as varied as possible
When cooking for a vegetarian, it would be better if you use as many kinds of vegetables as you can. In this way, your guest will enjoy the taste of succulent combinations of different kinds of vegetables cooked in an appetizing way.
Having 2 or 3 kinds of vegetables in a dish might appear boring and bland.
4. Use oil
As meat substitutes for adding some flavor in your vegetable dishes, it is best that you use oil, whether low fat or regular. Try to use vegetable or olive oil when sautéing vegetables for added flavor.
You may also add sesame oil in your vegetable soup. The idea is to enhance the flavor of the dish without the meat.
All of these tips will help as you cook for a vegetarian.
Monday, September 15, 2008
Get to Know the Rich and Varied Style of Chinese Cooking
Chinese cooking is arguably the most popular of all the Asian cuisines, thanks to its richness and diversity. The Chinese style of cooking we know today is the result of the combination of different regions in China, whose flavors and ingredients reflect their sub-culture, geography and history. From Asia to America to Europe, Chinese cooking is a force to reckon with, popular for its flavorful approach to cooking and food presentation.
What Chinese cooking offers
Chinese cooking may be divided into four major cooking styles, depending on the region. Canton style cooking, for example, is considered as the most popular. Because the region enjoys good weather, almost anything may be included as part of a dish. From seafood to fresh fruits and vegetables, this style of Chinese cooking has some of the most varied and sophisticated flavors to offer, characterized by meals cooked by deep frying and highlighted by rich sauces.
Another Chinese cooking style is that made famous in the provinces of Hunan and Szechwan. Rice-based foods are abundant, partnered with some really spicy dishes. The eastern and western sides have dishes that are dominated by fish and seafood.
Further up north, where the Arctic winds rule, lamb and mutton are common without pork, because most of the population are Muslims. Simplicity is the key word to describe the type of Chinese cooking here, as evidenced by the way rice, noodles and bread are served with cut vegetables and fruits.
In contrast, the cuisine in Beijing is more high-brow, featuring some of the most exotic and intricately prepared dishes in Chinese cuisine, thanks to imperial influence. Today, the best features of this style of cooking are evident in many of China's most famous chefs.
Highlights of Chinese cooking
Many of the dishes in Chinese cuisine are prepared in small, bite-sized cuts which make them easy to pick up with chopsticks and placed directly in the mouth. Some dishes, such as fish, are served whole and diners who wish to partake only have to use chopsticks to break up pieces and eat them directly.
Some of the most popular and well-loved foods courtesy of Chinese cooking include: noodles (plain and fried), stir-fried vegetables, hot pot, dumplings (fried, steamed or as part of a soup dish), soy milk, Peking duck, glutinous rice with either sweet or meat-based filling, steamed buns, filled or coated rice balls, pickled vegetables, hard boiled eggs, seasoned tofu, rice porridge and tea.
What Chinese cooking offers
Chinese cooking may be divided into four major cooking styles, depending on the region. Canton style cooking, for example, is considered as the most popular. Because the region enjoys good weather, almost anything may be included as part of a dish. From seafood to fresh fruits and vegetables, this style of Chinese cooking has some of the most varied and sophisticated flavors to offer, characterized by meals cooked by deep frying and highlighted by rich sauces.
Another Chinese cooking style is that made famous in the provinces of Hunan and Szechwan. Rice-based foods are abundant, partnered with some really spicy dishes. The eastern and western sides have dishes that are dominated by fish and seafood.
Further up north, where the Arctic winds rule, lamb and mutton are common without pork, because most of the population are Muslims. Simplicity is the key word to describe the type of Chinese cooking here, as evidenced by the way rice, noodles and bread are served with cut vegetables and fruits.
In contrast, the cuisine in Beijing is more high-brow, featuring some of the most exotic and intricately prepared dishes in Chinese cuisine, thanks to imperial influence. Today, the best features of this style of cooking are evident in many of China's most famous chefs.
Highlights of Chinese cooking
Many of the dishes in Chinese cuisine are prepared in small, bite-sized cuts which make them easy to pick up with chopsticks and placed directly in the mouth. Some dishes, such as fish, are served whole and diners who wish to partake only have to use chopsticks to break up pieces and eat them directly.
Some of the most popular and well-loved foods courtesy of Chinese cooking include: noodles (plain and fried), stir-fried vegetables, hot pot, dumplings (fried, steamed or as part of a soup dish), soy milk, Peking duck, glutinous rice with either sweet or meat-based filling, steamed buns, filled or coated rice balls, pickled vegetables, hard boiled eggs, seasoned tofu, rice porridge and tea.
Sunday, September 14, 2008
How to Cook Beef
Beef is an extremely interesting subject in the arena of food preparation. If cooking were compared to an art gallery, beef may be the medium with which art works were being done. There are just so many ways to prepare beef, but if you are still clueless as to what preparation tactic to incorporate, here are a few tips to help get you started.
1. Know thy beef. It isn’t just about following Greek philosophers in knowing thyself, but if you really want to be able to cook beef, you must know your beef: where it is from, what type is it, and if possible, what age range it belongs to. This way, you will be able to know your plan of attack for the beef, whether it’ll be Beef Jerky or classy French beef stew.
2. Learn about the cuts of your beef. Different body parts of the beef make up for different beef specialties. Make sure you know which parts you intend to use in your cooking.
3. Cooking beef requires that you soften the meat to make it edible and chewable for your guests and family. If you aren’t able to broil the beef, it would be better off grazing on the farm than dead.
4. Mind the temperature of your beef. You must be able to maintain the temperature that will keep bacteria from overpowering the meat.
5. Easily divide the beef into parts for easy storage and preparation.
6. Define whether you will go for wet or dry cooking techniques.
7. Thaw your beef before cooking. Don’t let your beef be cooked without it being thawed first. This will avoid your overdoing of the cooking on the beef.
8. When you are in doubt of its roasting capability, marinate it.
9. Keep it tender and juicy.
10. Buy beef only from trusted retailers.
11. Covering also helps when you are cooking beef. It helps thoroughly distribute the juices and preserve the needed temperature to make it tender.
12. Never trim fat before cooking. Trim it after to preserve the juicy quality.
13. When browning the beef, make sure you apply a pinch of salt. It draws off excessive moisture.
14. Choose the right equipment for the job. Make sure your pans are thick and large enough.
Easy Tips and Tricks for Quick Cooking
If an hour's worth of cooking takes a lot of your energy and gets you frustrated, imagine how your female ancestors felt when they had to spend 6 hours or more each day to prepare meals. These days, though, there is no excuse for heating those store-bought pizzas and microwave meals. There are plenty of tricks you can use for quick cooking. All it takes is a little patience, preparation and creativity. Here's how:
Prepare ahead of time.
Half of the time you waste when cooking meals is actually spent on preparation including the planning, ingredient selection, washing, cutting and scraping. If you prefer fresh vegetables, cut them in the sizes you will be using and store them in the fridge. Next time you need julienned carrots, for example, you can just open a prepared batch and use for quick cooking.
The same holds true for pre-cooked ingredients, especially meat and chicken. Simply cook some extra pieces, store them and use them later for a different dish.
Another trick is to use convenience products, such as frozen vegetables, preserved fruits, canned or bottled sauces. This is a step above eating microwave meals and you can shave time off from preparing them. Need pesto sauce for your pasta? Don’t bring out your food processor and open a prepared bottle instead. That's 10 or 15 minutes of cooking time saved.
Review the recipe.
Another quick cooking trick is to learn your recipe beforehand. If you're unsure about a dish, read the recipe thoroughly to acquaint yourself with the ingredients and cooking process. It's a lot quicker to cook something if you have envisioned how the process will unfold and what you will need to use. That way, you can have your utensils and ingredients ready.
Cut up in small pieces and use quick cooking techniques.
Foods that are cut in small, bite-sized pieces are easier to cook compared to larger pieces. Even small pieces of beef or pork will work well even when stir-fried. If pieces are larger, grilling will be an excellent quick cooking method, as well as frying and deep-frying.
Cut once, use twice.
Rachael Ray had it right when she urged people to cut up the ingredients they need all at once and use them as needed. For example, if you need garlic for two dishes, chop up the number of cloves once and use accordingly. It saves you time so you can focus on doing something else.
Learn your specialty.
It's quicker to cook something that you know. When pressed for time, cook a recipe that you are familiar with to save time.
All the Outdoors Goodness You Want in Quick, Easy Steps
All the Outdoors Goodness You Want in Quick, Easy Steps
Campfires have been traditionally used for cooking for as long as man discovered fire. Since it's such an old cooking technique, you'd think that campfire cooking would have been mastered by now. Unfortunately, that isn’t the case. It is still as tricky as ever. Add to that the complication that some parks impose by banning campfires in some areas. But if you're lucky enough to get your chance at campfire cooking, here are tips you can use for your own safety and cooking enjoyment:
Bring the grill
Most campsites have onsite grills but it's always best to ask. Grilling is the best and simplest method you can use for campfire cooking. This method uses direct heat, so it's best utilized for smaller cuts of meat, hamburgers, sausages, toast and barbeques. It's important to pay close attention to the food while grilling it because this method employs direct heat. Food can get burned or catch fire easily.
Another type of cooking you can use with a campfire is roasting, perfect for skewered meats, chicken, hotdogs, sausages and marshmallows. Using skewers (preferably metal to avoid burning), you can cook food over your campfire. In a few minutes, you should be ready to eat.
Prepare the food
The secret to successful campfire cooking is to have the food prepared before going on your trip. This helps you enjoy your time more and saves you a lot of effort from trying to cut, chop or grind your ingredients. If the food is prepared beforehand, you can get cooking as soon as the campfire is ready.
Be practical
Some things that we associate with campfire cooking may not be plausible, such as a pot of soup that hangs over the flames. If set up using found wood, it might prove to be unstable and also difficult to build. If you truly want to use things like this for your campfire, make sure you know the right techniques to use for safe cooking. If all else fails, use a metal rigging to secure the pot in place or just avoid it entirely.
Use ingredients that are easy to cook
Campfire cooking shouldn’t take hours for just a piece of steak. Use recipes that are tried and tested. If you must experiment, have a backup plan. Choose recipes that you know will succeed with and make sure they will cook easily. Try stuffed fish, bacon wrapped steaks, buttered corn on the cob, sliced vegetables, roast beef or pork with prepared sauce and top with fresh fruits, pies or tarts.
Campfires have been traditionally used for cooking for as long as man discovered fire. Since it's such an old cooking technique, you'd think that campfire cooking would have been mastered by now. Unfortunately, that isn’t the case. It is still as tricky as ever. Add to that the complication that some parks impose by banning campfires in some areas. But if you're lucky enough to get your chance at campfire cooking, here are tips you can use for your own safety and cooking enjoyment:
Bring the grill
Most campsites have onsite grills but it's always best to ask. Grilling is the best and simplest method you can use for campfire cooking. This method uses direct heat, so it's best utilized for smaller cuts of meat, hamburgers, sausages, toast and barbeques. It's important to pay close attention to the food while grilling it because this method employs direct heat. Food can get burned or catch fire easily.
Another type of cooking you can use with a campfire is roasting, perfect for skewered meats, chicken, hotdogs, sausages and marshmallows. Using skewers (preferably metal to avoid burning), you can cook food over your campfire. In a few minutes, you should be ready to eat.
Prepare the food
The secret to successful campfire cooking is to have the food prepared before going on your trip. This helps you enjoy your time more and saves you a lot of effort from trying to cut, chop or grind your ingredients. If the food is prepared beforehand, you can get cooking as soon as the campfire is ready.
Be practical
Some things that we associate with campfire cooking may not be plausible, such as a pot of soup that hangs over the flames. If set up using found wood, it might prove to be unstable and also difficult to build. If you truly want to use things like this for your campfire, make sure you know the right techniques to use for safe cooking. If all else fails, use a metal rigging to secure the pot in place or just avoid it entirely.
Use ingredients that are easy to cook
Campfire cooking shouldn’t take hours for just a piece of steak. Use recipes that are tried and tested. If you must experiment, have a backup plan. Choose recipes that you know will succeed with and make sure they will cook easily. Try stuffed fish, bacon wrapped steaks, buttered corn on the cob, sliced vegetables, roast beef or pork with prepared sauce and top with fresh fruits, pies or tarts.
Saturday, September 13, 2008
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We do use cookies to store information, such as your personal preferences when you visit our site. This could include only showing you a popup once in your visit, or the ability to login to some of our features, such as forums.
We also use third party advertisements on JuzCook.blogspot.com to support our site. Some of these advertisers may use technology such as cookies and web beacons when they advertise on our site, which will also send these advertisers (such as Google through the Google AdSense program) information including your IP address, your ISP , the browser you used to visit our site, and in some cases, whether you have Flash installed. This is generally used for geotargeting purposes (showing New York real estate ads to someone in New York, for example) or showing certain ads based on specific sites visited (such as showing cooking ads to someone who frequents cooking sites).
You can chose to disable or selectively turn off our cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security. However, this can affect how you are able to interact with our site as well as other websites. This could include the inability to login to services or programs, such as logging into forums or accounts.
Google, as a third party vendor, uses cookies to serve ads on http://www.JuzCook.blogspot.com.
Google’s use of the DART cookie enables it to serve ads to our users based on their visit to our sites and other sites on the Internet.
As a user, you may opt out of the use of the DART cookie by visiting the Google Ad and content network privacy policy.
The privacy of our visitors to JuzCook.blogspot.com is important to us.
At JuzCook.blogspot.com, we recognize that privacy of your personal information is important. Here is information on what types of personal information we receive and collect when you use visit JuzCook.blogspot.com, and how we safeguard your information. We never sell your personal information to third parties.
Log Files
As with most other websites, we collect and use the data contained in log files. The information in the log files include your IP (internet protocol) address, your ISP (internet service provider, such as AOL or Shaw Cable), the browser you used to visit our site (such as Internet Explorer or Firefox), the time you visited our site and which pages you visited throughout our site.
Cookies and Web Beacons
We do use cookies to store information, such as your personal preferences when you visit our site. This could include only showing you a popup once in your visit, or the ability to login to some of our features, such as forums.
We also use third party advertisements on JuzCook.blogspot.com to support our site. Some of these advertisers may use technology such as cookies and web beacons when they advertise on our site, which will also send these advertisers (such as Google through the Google AdSense program) information including your IP address, your ISP , the browser you used to visit our site, and in some cases, whether you have Flash installed. This is generally used for geotargeting purposes (showing New York real estate ads to someone in New York, for example) or showing certain ads based on specific sites visited (such as showing cooking ads to someone who frequents cooking sites).
You can chose to disable or selectively turn off our cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security. However, this can affect how you are able to interact with our site as well as other websites. This could include the inability to login to services or programs, such as logging into forums or accounts.
Google, as a third party vendor, uses cookies to serve ads on http://www.JuzCook.blogspot.com.
Google’s use of the DART cookie enables it to serve ads to our users based on their visit to our sites and other sites on the Internet.
As a user, you may opt out of the use of the DART cookie by visiting the Google Ad and content network privacy policy.
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