A vital ingredient in many sauces, soups and other foods is a stock. And no store bought stock can compare with a stock that is a home made one. To make a stock instead of having to use tender young ingredients it is best to use meat from older animals and mature vegetables. These are then simmered slowly for a long time to extract every ounce of flavor.
Some people, those that are purists, may insist on using only fish for a fish stock or beef stock in a beef stew but today we rarely have the luxury of such precision in our pantries.
Chicken and Vegetable stocks are the easiest to prepare and are the mildest in flavor and have become one of the most popular stocks to use in just about anything including fish soup and beef stew.
Flavor, body and clarity are the characteristics of a good stock and of the three flavor is the most important. To get a good flavor you need to use a high proportion of ingredients to water. The most flavorful stock is achieved by just covering the bones, shell, or vegetables with water. Additional water can be added should the water evaporate to below ingredient level before cooking is completed.
Cooking times for stocks varies. To get raw beef bones to give up all their richness and flavor will take at least 8 hours but chicken bones will only require half that time and vegetables require no more than an hour to cook. It must be remembered that simmering the stock past the recommended cooking time can produce an unpleasant bitter taste.
Once all the flavors and goodness have been extracted from the meat bones and vegetables the stock should be strained. To check, retrieve a meaty bone from the simmering stick and if the meat still has some flavor leave the stock to simmer for a while longer. Should the meat be tasteless and the bone joints are falling apart then the stock is ready for straining.
In a stock meat adds flavor whilst the bones add body. Bones from joints such as the knuckles or shoulder contain gelatin, which gives a stock body and a rich smooth texture. It is good to use bones with some meat on, this way you get the best of both worlds. By description a stock is made with more bones than meat and a broth is made from meat.
A clear stock tastes clean and fresh but a cloudy stock will seem greasy. To achieve a clear stock start with cold water. Allow the water to come to the slightest simmer then carefully skim any impurities, froth or fat that rise to the surface. By doing this you not only bring out the most flavor from the ingredients but also draw out impurities in the meat and bones that would otherwise cloud the stock. A stock should never be allowed to boil, as these impurities in the form of scum that forms on the surface will be incorporated into the liquid.
Saturday, November 28, 2009
Wednesday, November 25, 2009
Thursday, November 19, 2009
Cooking - Liver
All liver is a great source of iron and B vitamins and should be a regular part of a healthy diet and if cooked correctly liver can be delicious. Although liver does have bad press and many people will not even consider trying it. Sometimes it calls for the cook to be somewhat inventive to get people to try liver. There are many recipes to choose from and it is worth the experimentation.
The best liver is the liver from young animals as it is mildest and tenderest. Calf's liver is delicate and delicious but fairly expensive. Real calf's liver is paler in color than the redder more mature baby beef liver. For a mild flavored liver choose the palest that you can find. The darker the color the stronger the flavor.
Take care when choosing liver as sometimes baby beef liver is labeled calf's liver in the supermarket or grocery store. To ensure purchasing true calf's liver buy from a butchers or a reputable gourmet supermarket.
Baby beef liver is stronger in flavor than calf's liver but is very good and preferable to actual beef liver. Liver from beef is dark red and the color corresponds to the strength of flavor. Beef liver is readily available but many believe it is too strong for simple preparations.
Some cooks after buying beef liver soak it in milk or a flavorful spicy marinade such as a white wine marinade before cooking to soften the intense flavor. After marinating throw the liquid away and pat the liver dry before cooking.
A lovely tender well-flavored liver is lamb liver but this is generally quite difficult to find.
Also hard to find is pigs liver, which is strong in, taste but extremely tender. Again for pig's liver it can be soaked or marinated like the beef liver.
When choosing liver it should be impeccably fresh with no slimy or dry patches and should have a clear scent.
Should you find yourself preparing a whole liver first wipe it with a damp cloth, then with a sharp knife remove any exposed veins, ducts or connective tissue. With your fingers peel away the thin outer membrane without tearing into the liver itself. You then just slice on the diagonal to the desired thickness your recipe calls for.
Of course presliced liver can be purchased and is actually more commonly available than whole livers. If the butcher has not done so remove the outer membrane on the slices.
Before cooking make 1/8th inch cuts at 1-inch intervals around the outside of the liver slice. The reason for this is because liver has a tendency to shrink and curl when it is cooked and these cuts will help to prevent that from happening.
The liver is now ready for cooking. Liver should be cooked until it is pink but firm in the center. If liver is overcooked or cooked on excessively high heat it will toughen.
The best liver is the liver from young animals as it is mildest and tenderest. Calf's liver is delicate and delicious but fairly expensive. Real calf's liver is paler in color than the redder more mature baby beef liver. For a mild flavored liver choose the palest that you can find. The darker the color the stronger the flavor.
Take care when choosing liver as sometimes baby beef liver is labeled calf's liver in the supermarket or grocery store. To ensure purchasing true calf's liver buy from a butchers or a reputable gourmet supermarket.
Baby beef liver is stronger in flavor than calf's liver but is very good and preferable to actual beef liver. Liver from beef is dark red and the color corresponds to the strength of flavor. Beef liver is readily available but many believe it is too strong for simple preparations.
Some cooks after buying beef liver soak it in milk or a flavorful spicy marinade such as a white wine marinade before cooking to soften the intense flavor. After marinating throw the liquid away and pat the liver dry before cooking.
A lovely tender well-flavored liver is lamb liver but this is generally quite difficult to find.
Also hard to find is pigs liver, which is strong in, taste but extremely tender. Again for pig's liver it can be soaked or marinated like the beef liver.
When choosing liver it should be impeccably fresh with no slimy or dry patches and should have a clear scent.
Should you find yourself preparing a whole liver first wipe it with a damp cloth, then with a sharp knife remove any exposed veins, ducts or connective tissue. With your fingers peel away the thin outer membrane without tearing into the liver itself. You then just slice on the diagonal to the desired thickness your recipe calls for.
Of course presliced liver can be purchased and is actually more commonly available than whole livers. If the butcher has not done so remove the outer membrane on the slices.
Before cooking make 1/8th inch cuts at 1-inch intervals around the outside of the liver slice. The reason for this is because liver has a tendency to shrink and curl when it is cooked and these cuts will help to prevent that from happening.
The liver is now ready for cooking. Liver should be cooked until it is pink but firm in the center. If liver is overcooked or cooked on excessively high heat it will toughen.
Monday, November 16, 2009
Friday, November 13, 2009
Cooking Healthy Meals
Most of us want to eat healthier meals. Many people believe this means you have to eat foul tasting foods, but that's not the case anymore. With so many cookbooks and tips available today, any home cook can begin preparing more healthy foods in a short amount of time. Let's take a look at how you can start eating healthier today.
The key to healthier cooking is in choosing the right foods to prepare. You can always use your favorite recipe and modify it with more healthy ingredients without giving up on the taste. Simply look at where you can take out the fats and reduce the calories.
For those of you who are not cooking inclined, you can even use restaurant foods and simply alter some of the ingredients. Add some more healthy dressings, sauces and other seasonings. Remove some of the fatty cheeses.
Cooking healthier foods doesn't mean always eating raw vegetables. Cooking healthier foods involves combining a mix of vitamins, minerals and antioxidants into your foods. It makes no difference how they are prepared.
Cut Down On Fat
Be sure to use reduced fat dairy products and always buy lean meats when cooking any kind of meat dishes. When buying hamburger you will be better off with extra lean instead of regular hamburger meat. Cooking foods like fish will give you the good dietary fats your body needs. The same can be said with eating nuts, olives and other seeds.
When cooking foods in a skillet, don't overdue it with the oil. If you must use cooking oil, try using olive oil. You can also apply oil with a brush, or use a cooking spray to help prevent you from going crazy with the oil. This keeps the fat in the oil from soaking into your food.
You will hear some cooking experts tell you to substitute other types of liquids for oil. Perhaps using water and even fruit juices to reduce the fat. Another tip to help reduce the fats in your diet is to use vinegar and salsa, instead of butter or cream on your foods.
Vegetables
Raw vegetables such as carrots contain vital nutrients that are necessary for your body to maintain proper health. Cooking your vegetables will not eliminate these vitamins and minerals if cooked properly. Don't boil or fry your vegetables too long. You want the vitamins and minerals to stay locked in. Try to never soak your vegetables in water. Many types of vegetables will release their minerals when soaked for too long.
Everything in life will work better when done in moderation. Healthy cooking is no different. Experiment and figure out what you want to take out of your diet and what you want to keep in. It will require a little patience and homework. Educate yourself more in this area. Learn what fats you need to eliminate from your daily cooking. Your body is the only one you'll ever have. Treat it right and it will treat you better in return.
The key to healthier cooking is in choosing the right foods to prepare. You can always use your favorite recipe and modify it with more healthy ingredients without giving up on the taste. Simply look at where you can take out the fats and reduce the calories.
For those of you who are not cooking inclined, you can even use restaurant foods and simply alter some of the ingredients. Add some more healthy dressings, sauces and other seasonings. Remove some of the fatty cheeses.
Cooking healthier foods doesn't mean always eating raw vegetables. Cooking healthier foods involves combining a mix of vitamins, minerals and antioxidants into your foods. It makes no difference how they are prepared.
Cut Down On Fat
Be sure to use reduced fat dairy products and always buy lean meats when cooking any kind of meat dishes. When buying hamburger you will be better off with extra lean instead of regular hamburger meat. Cooking foods like fish will give you the good dietary fats your body needs. The same can be said with eating nuts, olives and other seeds.
When cooking foods in a skillet, don't overdue it with the oil. If you must use cooking oil, try using olive oil. You can also apply oil with a brush, or use a cooking spray to help prevent you from going crazy with the oil. This keeps the fat in the oil from soaking into your food.
You will hear some cooking experts tell you to substitute other types of liquids for oil. Perhaps using water and even fruit juices to reduce the fat. Another tip to help reduce the fats in your diet is to use vinegar and salsa, instead of butter or cream on your foods.
Vegetables
Raw vegetables such as carrots contain vital nutrients that are necessary for your body to maintain proper health. Cooking your vegetables will not eliminate these vitamins and minerals if cooked properly. Don't boil or fry your vegetables too long. You want the vitamins and minerals to stay locked in. Try to never soak your vegetables in water. Many types of vegetables will release their minerals when soaked for too long.
Everything in life will work better when done in moderation. Healthy cooking is no different. Experiment and figure out what you want to take out of your diet and what you want to keep in. It will require a little patience and homework. Educate yourself more in this area. Learn what fats you need to eliminate from your daily cooking. Your body is the only one you'll ever have. Treat it right and it will treat you better in return.
Tuesday, November 10, 2009
Saturday, November 7, 2009
Getting Children Cooking
Get little ones involved in the kitchen especially when it comes to cooking healthy recipes. Once you get your kids in the kitchen helping you make nutritous food, it is almost guaranteed that they eill consume what they help prepare.
Kids of all ages can be brought into the kitchen to assist with making a meal. Even when they are barely old enough to talk, allowing them to get close enough to the cooking excitement, they appreciate the excitement of dinner preparation.
You can impress and delight you little ones by having them assist you prepare the family meals. We sometimes forget how vital time is with our little ones. They love listening to you tell them about the time you put peas in your socks so you wouldn't have to eat them.
Relating funny stories and explaining nutritional values during dinner time will make a lasting impression on your little ones. While you delight them with your wit, give them pieces of food to try.
Let them wash and chop vegetables. The time spent making food at a young age will benefit the entire family.
1) If little ones are of the age where they have developed their motor skills, they will be delighted to run the veggie slicer or cut the tops off the carrots for you.
2) Allow the kids combine together the dry ingredients for muffins, cupcakes, etc. Let the kids stir the egg mixture and stir it together. They can even spoon the batter into the pan.
Once the meal is done, they will consume it and brag to the other members of the family about their accomplishment.
Allowing children to participate in the kitchen, gives them a sense of empowerment. In some ways they feel more in control over the foods they eat. Feeling more in control, kids will consume what they help to make.
A favorite family dish is vegetables with pasta. The little ones can slice up the vegetables, cut up the sprigs of dill, and help stir the pot with your supervision.
Veggies with Pasta
This dish is a favorite little one friendly yummy recipe. It provides some family time in the kitchen and gets kids to eat their vegetables.
Although this pasta recipe started as only pasta and carrots that cook at the same rate, you might want to test the cooking time for the other vegetables that we added. Some alternatives on the recipe may include different rates of cooking for other vegetables like broccoli, snow peas, sugar snaps, etc. separately, and then combine with pasta after both are cooked.
Ingredients:
*8 ounces of pasta
*One 10- ounce package of pre-peeled baby carrots
*2- small zucchinis cut up into bite sized pieces
*1 cup of fresh broccoli tops
*3 sprigs fresh dill
*2 tablespoons of unsalted butter
*Salt and freshly ground black pepper to taste
Instructions:
1. Fill a large pot 2/3 full with water and set over high heat to boil.
2) Place the carrots, zucchini, and broccoli and pasta in a plastic pitcher.
3) When the water boils transfer the pasta carrots, zucchini and broccoli to the pot
4). Stir occasionally with a wooden spoon, approximately 8 minutes.
5) Test the pasta - it should be slightly chewy but not hard or stiff,
the vegetables & carrots will be done also.
6) Drain the combination into a colander--
While cooking let the little ones use scissors to snip the fresh dill and place in a bowl.
7) Place the pasta and vegetables back in the pot,
8) Melt the butter over the pasta and vegetables
9) Add the dill.
10) Add salt and pepper to taste.
11) Mix thoroughly with a wooden spoon and serve immediately.
Kids of all ages can be brought into the kitchen to assist with making a meal. Even when they are barely old enough to talk, allowing them to get close enough to the cooking excitement, they appreciate the excitement of dinner preparation.
You can impress and delight you little ones by having them assist you prepare the family meals. We sometimes forget how vital time is with our little ones. They love listening to you tell them about the time you put peas in your socks so you wouldn't have to eat them.
Relating funny stories and explaining nutritional values during dinner time will make a lasting impression on your little ones. While you delight them with your wit, give them pieces of food to try.
Let them wash and chop vegetables. The time spent making food at a young age will benefit the entire family.
1) If little ones are of the age where they have developed their motor skills, they will be delighted to run the veggie slicer or cut the tops off the carrots for you.
2) Allow the kids combine together the dry ingredients for muffins, cupcakes, etc. Let the kids stir the egg mixture and stir it together. They can even spoon the batter into the pan.
Once the meal is done, they will consume it and brag to the other members of the family about their accomplishment.
Allowing children to participate in the kitchen, gives them a sense of empowerment. In some ways they feel more in control over the foods they eat. Feeling more in control, kids will consume what they help to make.
A favorite family dish is vegetables with pasta. The little ones can slice up the vegetables, cut up the sprigs of dill, and help stir the pot with your supervision.
Veggies with Pasta
This dish is a favorite little one friendly yummy recipe. It provides some family time in the kitchen and gets kids to eat their vegetables.
Although this pasta recipe started as only pasta and carrots that cook at the same rate, you might want to test the cooking time for the other vegetables that we added. Some alternatives on the recipe may include different rates of cooking for other vegetables like broccoli, snow peas, sugar snaps, etc. separately, and then combine with pasta after both are cooked.
Ingredients:
*8 ounces of pasta
*One 10- ounce package of pre-peeled baby carrots
*2- small zucchinis cut up into bite sized pieces
*1 cup of fresh broccoli tops
*3 sprigs fresh dill
*2 tablespoons of unsalted butter
*Salt and freshly ground black pepper to taste
Instructions:
1. Fill a large pot 2/3 full with water and set over high heat to boil.
2) Place the carrots, zucchini, and broccoli and pasta in a plastic pitcher.
3) When the water boils transfer the pasta carrots, zucchini and broccoli to the pot
4). Stir occasionally with a wooden spoon, approximately 8 minutes.
5) Test the pasta - it should be slightly chewy but not hard or stiff,
the vegetables & carrots will be done also.
6) Drain the combination into a colander--
While cooking let the little ones use scissors to snip the fresh dill and place in a bowl.
7) Place the pasta and vegetables back in the pot,
8) Melt the butter over the pasta and vegetables
9) Add the dill.
10) Add salt and pepper to taste.
11) Mix thoroughly with a wooden spoon and serve immediately.
Wednesday, November 4, 2009
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