How to Prepare Beef Jerky

There are tons of individuals around however who make homemade beef jerky with their oven. The main advantage of making jerky in the oven is that there isn't any special equipment to purchase so long as you own an oven. It is really an efficient way for beginners wanting to dive into making beef jerky but don't choose to go all the way on selecting a dehydrator or if a seasoned veteran beef jerky maker does not have their dehydrator handy and needs to produce some fresh jerky.

Let me tell you steps to create your very own batch of beef jerky inside the oven and then the benefits and drawbacks of doing so, then you could possibly be the judge of, if the purchase of a dehydrator is right for you.

Setp-1: Start exactly the same as if you were making the jerky in a dehydrator by selecting your favorite cut of meat, you can use round bottom roast since it is affordable and it doesn't have too much fat.

Setp-2: Place the beef inside the freezer to firm up in order to make it simpler to slice into strips.

Setp-3: Slice your beef into small strips about an inch thick, ensuring to trim off any fat upon it.

Setp-4: Once it is completely sliced position the beef either in a zip lock bag or simply a plastic storage container and cover it using your favorite marinade so the beef is perfectly submerged, after which put it in the refrigerator. Let the beef to marinade a minimum of Twenty four hours and up to 2 days. This is when the processes vary, depending on how reduced temperature your oven falls to, set the temperature for 150 - 200 degrees Fahrenheit.

Setp-5: Next take the top oven rack completely out and arranged the jerky evenly over the rack while leaving enough room for air to circulate around it. Then carefully put it into the oven, and next place an empty pan on the bottom oven rack to catch drippings and steer clear of making too large of a mess. You might like to buy a separate rack to position within the oven that hopefully will easily fit into the dishwasher after to make cleaning easier. Dependent upon what temperature your oven is placed at and how thick you sliced the beef it will require approximately 3-4.5 hours to cook your homemade oven beef jerky.

Setp-6: The jerky is going to be firm, darker in color, and dry once you break it in two so you know that it is done. When it begins to get crispy it really is getting over cooked. Consuming raw or undercooked meat can be dangerous do so at your own risk.

Once the beef jerky is complete allow the jerky to cool completely before storing in a zip lock bags or plastic containers work well for this.

Enjoy the homemade beef jerky for several days and weeks ahead.

The main advantage of making jerky in the oven is that there isn't any special equipment to purchase so long as you own an oven. It is really an efficient way for beginners wanting to dive into making beef jerky but don't choose to go all the way on selecting a dehydrator or if a seasoned veteran beef jerky maker does not have their dehydrator handy and needs to produce some fresh jerky.

Tips to Enjoy Fish

Fish is nutritious and easily digested, invaluable to an invalid, and almost essential to a brain worker. Use more fish in your household.

It need not be an expensive item, indeed, some of the cheapest kinds are the best. If mackerel were as expensive as salmon, we would esteem it far more than we do. Watch the markets and buy what is plentiful. Fish is at its best when in season and even the most expensive varieties have their cheap times. When there is a glut of soles they can be purchased almost as cheaply as hake or haddock.

Certain fish is expensive because it is in great demand. It is a mistake always to buy those popular kinds. The reason why most people tire of fish is because so few varieties are purchased. Even the kinds bought are generally prepared in the same way.

With fish much depends on the cooking. Believe me, a well-cooked dab is far nicer than badly cooked sole. Then there is the sauce. There is no reason why you should not learn the same secrets. Let us begin right at the beginning with a hint or two about choosing fish.

Freshness is the first essential. Always deal at a reliable shop, but at the same time, learn to judge for yourself. When fish is fresh the gills are red and moist, the eyes are bright and full and the flesh is firm but elastic. If pressed the mark of the finger fades at once.

Spots on plaice should be bright red, they turn greenish-brown when the fish is stale. Never choose thin, ill-nourished looking fish. Thick plump ones are always superior in flavour. This is especially noticeable with such fish as turbot, halibut, and cod.

As a rule fish of medium size are the best purchase. In small fish the bones are too much in evidence, on the other hand very large fish are often course-flavored. The tails of such fish as lobsters, crayfish, prawns, and shrimps are well curled round when fresh. If they are pulled out they will immediately fly back.

When buying a lobster or crab, choose one that is heavy for its size. The flesh of a cock lobster is considered the best, but the hen is more sort after as the spawn (coral it is called) is so useful for enriching sauces and for garnishing.

Mackerel should be bright with a silvery sheen that seems to reflect a rainbow. The cheapest cuts of fish are not always the most economical. Though the prime cuts cost more, every flake can be utilized, whereas, with the cheapest parts often half is wasted.

Oily fish such as salmon, mackerel, and herring, also all freshwater fish, should be cooked as soon as possible after being caught. Soak freshwater fish in slightly salted water to remove the muddy taste they often possess.

Frozen fish such as Canadian salmon should be thawed before this is cooked. This can be done by soaking it in cold water for a quarter of an hour.

Enjoy your fish!

All About Indian Curry

Indian curry is over 5,000 years old and the term 'curry' which is an English word is derived from the South Indian Tamil word 'kaikaari' or its shortened version 'kari'meaning vegetables cooked in spices. Basically curry is a gravy dish or a stew like dish with spices and seasonings and flavoured with hot and sour tastes. Today, curry has become the symbolic British word for Indian dishes that could be eaten with rice or rotis.

Authentic Indian curry, one of the world's fasted growing ethnic food trends, combines flavours, textures and pungency which are unique. Each region of India has its own distinctive style of seasoning while preparing a curry and a common factor in all the regional styles of cooking curry is marination and slow cooking which ensures the flavor and color of herbs and spices to meat, fish, poultry, and vegetables.

Spices

Spices are derived from plants and are aromatic dried bark, roots, buds, seeds, berries or fruits. When spices are heated the aroma and flavour is released. It’s advisable not to store spices in glass jars as they will lose their aroma and potency before the expiry date. Store in air tight containers.

Curry

the authentic Indian curry often combines the following spices, coriander, turmeric, fenugreek, cloves, ginger, red and black pepper as well as other spices. One of the popular spice blends used in Indian curries is called "Garam Masala".

Bhuna

Bhuna is a Hindi term for cooking the various spices (Masala) in hot oil to release the natural oils and flavours of the spices and remove the raw taste. It literally means 'fry in oil' and most important process in cooking a perfect Indian curry.

Tadka/Bargar

Bargar is a Hindi term for the process of frying whole spices is and is a technique used for the same reasons as Bhuna, to cook out the raw taste from the spices. The oil used should be hot and the spices added whole. It is important to take care to not burn the spices. The spices are cooked the moment they color and start to float do not let them blacken. This process can be very quick especially with the small spices like cumin seeds and mustard seeds.

Masala

Masala means mixture of spices sauteed in oil or ghee. Perhaps the most famous and varied is Garam masala, a major spice blend of Indian cookery where each home has its own spice blends. It is often added towards the end of the recipe, almost like a garnish.

Curry Powder

Curry Powder is made with many spice blends. Quite a few dishes in western countries like America and U.K call for curry powder which basically consists of turmeric, cumin seeds, coriander seeds, mustard seeds, five spice powder (cardamom, cinnamon, black pepper, bay leaf and cumin), with red chili powder. You can mix your own curry powder according to your tastes or buy it ready made at your grocery store. The use of curry powder is minimal in India and most are unaware of curry powder.

Turmeric

Turmeric called 'haldi' in Hindi is a deep yellow powder obtained from grinding a dried plant root.Its known for its colour and earthy flavour in many Indian and Asian dishes.Turmeric has anti-oxidant properties and is widely known for its digestive properties and to fight against leukemia.

Cumin

Cumin called 'jeera' in Hindi is a spice with a huge variety of culinary uses. It's a very important element in Indian and ayurvedic cooking.Indian curries and dry vegetables are mostly flavored with whole cumin seeds. Cumin is considered to have digestive properties and is also considered to have cooling properties.

Tandoori

Tandoori describes a style of food unique to the north Indian state of Punjab. A tandoor is a cylindrical clay oven used in northern India and Pakistan in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F). It is not uncommon for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Tandoori chicken is marinated before cooking and despite an intense dry heat, the oven produces succulent moist meat with the famous red spicy seasoning on the outside.

Authentic Indian Cooking  

Authentic Indian cooking calls for the use of a number spices, many in small quantities as per the recipe requirement and added at particular intervals throughout the recipe, rather than in one go as a paste or curry powder. This process is difficult and time-consuming art to master in today's 'time-poor' lifestyle Tandoori describes a style of food unique to the north Indian state of Punjab.

Much of making curry is knowing what spices blend well and experimenting. After you've made a couple of different curries, it's hard to go wrong, Get some good fresh spices and a coffee grinder, dry roast the spices and grind them to make your own curries. There is no substitute for this authentic way of making a typical Indian curry.

How to Choose knives

The most important thing a chef can do is choose a proper set cutlery. They usually have their favorite knives that they use most often. It can be an overwhelming task, especially if you're looking for one that best meets your needs.

The world's highest quality of forged knives are said to be manufactured in Japan, the land famous for the Samurai swords. Every piece of blade undergoes great time and care during the forging process. The Kershaw Shun Company, in particular are is known for their quality of knives because each piece carries precision, has a flawless finish, is perfectly balanced, and is extremely razor-sharp.

The company applies innovative technology and special skills, thus making them the leading cutlery maker. Excellent quality and craftsmanship have become the basis for each design. The Shun Kaji Fusion knives have been the product of over 700 years of sword making tradition in Japan. The usability and strength of each blade is unmatched. What makes the product even better are the special designs so that chefs feel that the knives are the extension of their arms.

If precision cutting is a priority, check out these knives. They are actually very popular among professional chefs because they are much lighter than western and European knives. The blades are sharp and are forged to precision so that every kitchen need is met. They hold their edges very well and slice evenly. Chop, cut, dice, and slice with ease as long as you have the Shun brand held in your hand.

The Shun Elite core is clad between two layers of only the best 410A stainless steel. The outer layers are there for flexibility, corrosion protection, strength, and beauty. Aside from all of these elements added to the mix, they have also made sure that there is an element added for stick-resistance while cutting. The handles, on the other hand, are a mix of ornate beauty and functionality.

All About Circulon Cookware

If you're a professional chef or cook, or enjoy cooking as a hobby then you're sure to be aware of Circulon, and the amazing products and technology that have revolutionized cooking over the last 25 years. However, if you're new to cooking, or don't know much about pan technology, here's what you should know:-

1. Circulon was introduced in 1985, and was the original manufacturer of anodized non stick cookware.

2. This new type of cookware offered unprecedented performance, and meant that everyone could experience professional and restaurant quality pans at home.

3. The non stick coating on the pans meant that food wouldn't stick, which made cleaning them much easier. Also, even the most inexperienced cook could appreciate the professional performance offered by these pans.

4. Circulon were so proud of their products, that they offered a 10 year non stick guarantee on their pans and cookware. This was unheard of in the industry, and show just how good these products were.

5. Because the Circulon pans are more efficient and better than cheap pans, they heat up and cook quicker, which meals that meals take less time to prepare. They also use less energy to heat up, making them more energy efficient as well as time saving.

6. The range of Infinite Circulon cookware is dishwasher safe, and so do doesn't have to be washed by hand anymore. Again, this can be time saving, and means that cleaning up as well as cooking is easier and quicker.

7. Infinite Circulon cookware products are also suitable for using on all kinds of cooker tops, and so if you change your cooker, or move house, there's no need to change your pans, or worry about your stove top.

8. The Total Non Stick technology features a Hi Lo surface which has raised circles, the Hi area, so that utensils use a separate area of the pan, and don't damage the Lo area, which is the cooking area.

9. As well as a non stick interior, the exterior is non stick too. This means that the pan or other cookware won't stain scratch or chip.

10. Because of the non stick exterior, and technology involved, it's not surprising that Circulon products are long lasting and look good too. They represent excellent value for money, and you're sure to notice a difference between Circulon pans and other cookware brands.

Now you know more about the brand history and technology, and why it's so popular, perhaps now is the time to change to Circulon Pans and Circulon Cookware.

Tips to Make Soup

Are you reminiscent of the old days, when grandma or your mother warmed your belly with your favorite soup? If your experience were similar to mine, you'd give anything to get those days back. Cooking soup may have seemed difficult back then, but in fact making homemade soup is quite easy.

There are basically three key ingredients to making soup that satisfies the soul as well as your belly.

Tips-1: First, you can't rush perfection. Good soup is worth waiting for so don't cheat the process. Cooking soup is more than just tossing all the ingredients into a pot of water and bring the water to a boil and cooking as quickly as possible. Great attention should be paid to preparation such as cutting and adequate time should be given to slow cook your soups. If anybody try's to tell your otherwise say "Hogwash".

Tips-2: Second, the best soups use fresh ingredients. Many people will tell you that great soups can be made with leftover food ingredients. Just go to any upscale restaurant with a reputation for great tasting soup and see how many of their soup dishes feature leftover ingredients. It just doesn't happen. Take the advice of the professionals and always use the freshest of ingredients, no leftovers.

Tips-3: Third, if you really want your hearty soup to stick to your stomach, use a base other than water. Milk and cream soups with potatoes and beans or a combination of the two work best. You could also use a tomato base, beef or chicken base depending upon what type of soup you're into.

There you have it, three key ingredients that all of your hearty soup recipes must have. Now the only thing left for you to do is find a couple of soup recipes and get to work cooking up some hearty soup.

How to Use Vinegar and Salt

With these two precious ingredients we enter the dominion of fire. They both are the most pleasant substances in gastronomy, we cannot do without salt, but we do not have to forget that they dry up and burn food. Think of the preservation of food under salt; it is a precious technique, but it will never equal the capacity of the sun in this field. No meat dried under salt will ever have scents and flavors comparable to sun dried meat. No cod under salt will ever compare to fish dried by the air. Salt and vinegar represent the extreme limits in the range of flavors, an analogous extremity, since vinegar also has a salted background flavor. This background flavor is clearly perceived in fish soups with vinegar. In the dish you will not perceive the vinegar, but a salted accent instead.

We use them sparingly

These extreme flavors can be overwhelming to some palates, and to their honor I propose the beef steak with salt and vinegar: grill the meat and dress it with romarin, balsamic aceto, and coarse salt before serving. A good culinary rule of thumb, however, holds that salt and vinegar must be used sparingly. Their flavor should lend strength to a dish, but never dominate it. Too much of either can ruin a meal, so err on the side of caution because you can always add more later. If you feel your dish lacks flavor, use other spices and herbs to help flesh it out.

Salt: fine or coarse

Too often the quality of salt and vinegar are neglected and two different products are assumed to be the same. This is a big mistake. The flavor of salt varies if crude or refined; its yield in a dish varies depending on its grain size. French ocean salt, rather moist, is surely the best one to give flavor to raw dishes, but it is not always easy to find in our stores. To cook instead it is better to use a more refined salt, very dry, since it is saltier and small amounts are enough. On salads less refined salt is recommended.

Salt, a precious good

Salt is one of the most diffused minerals on the planet, but the difficulties connected to supplying it in ancient times, rendered it a precious good to which were attributed symbolic and important meanings. Hospitality, one of the most sacred practices, was made legitimate by the ritual of the partitioning of the salt with the host in all of Mediterranean East, Japan and ancient Greece. Still today it is a widely held belief that spilling salt brings misfortune. A pinch of salt is then thrown over the left shoulder, in order to hit the demons who are behind the back. Leonardo da Vinci painted a salt container turned upside down under the elbow of Judas in his painting, the Last supper.

Vinegar

When speaking of quality, vinegar is the big unknown. The product of wine fermentation, but also of fruit, cereal, malt and honey, vinegar is often made with the poorest raw materials like, for example, wine gone bad. This is a big mistake, especially considering that vinegar is not a necessary food for a balanced diet, but a condiment of pleasant and particular feelings. Therefore it must be of good or excellent quality. It cannot be made with poor wine, since the flavor of the wine remains in the vinegar. Fortunately, some manufacturers have understood it and very good vinegars can be found in the markets. The balsamic vinegars fermented naturally and aged for five years in small barrels of various woods, one for every year of aging; chestnut, cherry, mulberry, ash and often juniper to confer the characteristic scent, are a good example. Other vinegars are based on the extraordinary quality of the starting wine to become true gastronomic wonders. Also interesting are the aromatized vinegars: raspberry, blueberry, apple, scallion, and many the others. To be good these need excellent raw materials, fruits and herbs perfumed, not to be aromatized with extracts, therefore the good ones are relatively expensive. But if you like to use vinegar choose a good bottle, or banish it from your kitchen.

No vinegar on salads

Do not put vinegar on green salad since it cooks it and takes away all of its scent. Abandon this bad habit. Take a tender green salad and season it with a fruity olive oil and you will taste the difference. Vinegar must be used mainly for sauces. Always make it to evaporate well so that the best aroma is felt. In salads vinegar is used when it recalls the flavor of one of the ingredients, as an example only put some drops of a raspberry aromatized vinegar in a salad containing raspberries. Pure acetic acid on a salad or, even worse, on tomatoes that are already acidic in their own right, ruins a gift of nature.

Coffee Making Process

If you're looking for an easy way to make a great-tasting cup of coffee to help get you started in the morning. The following 10 Timeless Tips to a Perfect Cup of Coffee should help you on you your mini-quest.

You Get What You Pay For

When it comes to coffee makers, quality counts. If you buy the cheapest coffee maker on the market, chances are you'll end up with an equally "discounted" flavor in your cup. To assure yourself of great tasting coffee day after day, check out the Bunn, Cuisinart, Mr. Coffee, Krups, and Senseo brands. Alternatively, check out a French press.

Clean as a Whistle

You wouldn't cook your favorite entree in a dirty pan, would you? So, why are so many people surprised by how bad their homemade coffee tastes when they use the same coffee pot every day out without ever cleaning it? Try baking soda and water for great cleanse after every pot you make.

It's All in the Bean

If you aren't grinding your own coffee, where have you bean? The best tasting coffees come from freshly ground, top quality beans. You can savor the flavor of gourmet barista-style coffees right in your own home by simply grinding up small batches of your own brew. To top off the perfect cup, you'll want to use Arabica beans-simply the best in the world! Store your beans and ground coffee in an airtight container in a cool, dark place at a temperature between 50º and 70º F.

Roasted and Toasted-Making the "Most-est" Flavor

Once you've decided upon the highest quality beans, you'll want to consider how you like your beans roasted. Roasting releases the flavor of the bean and helps determine whether your coffee is mellow, rich, or smooth. Experiment with a variety of roasts and choose which one you like best.

Grind It Up

Despite the fact that many store-bought coffees say "For All Coffeemakers," selecting the right grind for your coffee maker is key to crafting that perfect cup. A general guideline for grinds includes:

> Automatic drip: medium grind

> Plunger or French press: coarse grind

> Percolator: coarser grind

> Espresso maker: fine grind

What's in Your Water?

When it comes to coffee, fresh is the name of the game and, believe it or not, fresh water will make a world of difference in every cup. Think about it: Since your coffee is 99% water, you'll want to make sure you choose the best tasting water you can find. Bottled, distilled, or purified water seems to do the trick for H2O-conscious countless coffee connoisseurs.

Measure It

To assure yourself of perfection every time, you'll want to make sure you spoon out the correct amount of coffee grinds. Of course, your personal taste preference should be the ultimate judge, but a general rule of thumb is 1 to 2 tablespoons of ground coffee for every six ounces of water.

Bling, Bling in Your Coffee?

While we're not talking diamonds or platinum, using gold mesh filters in your coffee maker will go a long way toward keeping your cup of coffee tasting great. Many paper filters release bleaches, chlorine, and dyes that can leave you with a bitter cup of coffee. If you must use paper, go with unbleached filters for the best results.

Brew It Up Right

A key to great tasting coffee every time is making sure your water is "off the boil"-a fancy term that simply means "not quite to boiling." To achieve this water temperature, bring your water to a boil and then let it cool down for few moments (195-205° F) and you'll assure yourself of a perfect cup every time.

Drink It Down in Style

Drink your freshly brewed, gourmet coffee in a glass or porcelain mug. Unless you like the bitter taste, avoid reheating your coffee in either the microwave or on the stove.

How Caffeine Works in Our Body

Caffeine is big business. There are new coffee shops popping up all over the place. You can't go far without running into a Starbucks. "Let's get together for coffee. Time for a coffee break. Coffee pot goes off before my feet hit the floor. Travel mugs for sipping coffee on your way to work. I'll just have this chocolate bar to pick me up this afternoon." Caffeine - It's everywhere! It's everywhere!

Many people have grown so accustomed to having their morning coffee or soda that they don't even consider the damaging effects caffeine has on the body. On the contrary, most will tell you that they need their jolt to get them moving in the morning or to keep them upright throughout the day. Caffeine is present not only in coffee, but also tea, soda, chocolates and in certain pain relievers, such as aspirin or acetaminophen. It is also sometimes used in combination with an antihistamine to overcome the drowsiness caused by the antihistamine.

If you don't think it's addicting, try going off caffeine, cold turkey. See if you don't have a headache for two to nine days. That's caffeine withdrawal! You don't need to be a coffeeholic to experience negative physical symptoms. Even as little as one to two cups a day can negatively affect you.

You may be experiencing a number of physical ailments that could be caused solely from caffeine. The most common side effects of caffeine include dizziness, headache, irritability, muscle tension, nausea, nervousness, stuffy nose, unusual tiredness and jitters.

Too much of caffeine can give you all sorts of grief such as stomach pain agitation, anxiety, restlessness, confusion, seizures, dehydration, faster breathing rate, fast heartbeat, fever, frequent urination, increased sensitivity to touch or pain, irritability, muscle trembling or twitching, vomiting, sometimes with blood, fibrocystic breast disease, ringing or other sounds in ears, seeing flashes of "zig-zag" lights, and trouble in sleeping. If you are diabetic or insulin resistant, caffeine causes your body to produce more insulin and you don't want that. Caffeine makes all aspects of a menstrual cycle worse. Isn't that bad enough some months?

The next time you experience any of the above symptoms, try cutting back on caffeine. That may be all it takes to take care of the problem. Reduce caffeine intake gradually to prevent any symptoms of withdrawal. Cut back on your intake or combine a mixture of caffeinated and decaffeinated beverages until you're totally weaned off. People can, and do, survive ridding their bodies of all caffeine. And they're feeling much better for it!

The information contained in this article is for educational purposes only and is not intended to medically diagnose, treat or cure any disease. Consult a health care practitioner before beginning any health care program.

How to Take Care of BBQ Grill

When you purchase an expensive barbecue grill, it's like an investment. You expect it to last for years to come and provide you with perfectly cooked food whenever you want it. But, keeping your barbecue working at optimal performance and looking its best is going to take a little work on your behalf. So, whether you have a gas, electric, charcoal or smoke barbecue grill, get ready to learn some easy tips on how to take care and repair it right at home. You're going to need some tools to clean your barbecue grill, so check to see that you have these essential items on hand:

> Brass wire grill brush

> Soap-embedded, fine steel wool pads

> Mild dish soap

> Sponge or dishcloth

> Spray cooking oil

> Dry baking soda

> Aluminum foil

> Newspaper

These items will enable you to keep your charcoal, electric, gas or smoke barbecue grill looking as fantastic as the day you first brought it home. The first step to keeping your grill clean and sanitary is brushing off the grill surfaces. All barbecue grills will need this done on a regular basis, so don't neglect this crucial step. You will find that there are a variety of brushes available for this purpose, so make sure to choose the one best suited for the type of surface your barbecue grill is made of. If you have a cast iron surface, use a stainless steel brush, if you have a porcelain-coated barbecue grill, a brass-bristle brush is best. So, choose your brush wisely and your grill will reap the benefits. Also, check your grease pan every now and then for a buildup of debris. Clean it out if needed so your barbecue grill remains hygienic and safe.

Once your barbecue grill surface is clean, it's time to spray it with cooking oil. Make absolutely positively sure that the grill is cold so the oil doesn't ignite. Only a cold charcoal, electric, gas or smoke barbecue grill will benefit from a light coating of cooking oil. It will help to prevent your grill from rusting and prepare the surface for the next time you decide to fire up the barbecue!

The burner assemblies are additional parts on your barbecue grill that must be cleaned periodically as well. So, that means your gas valves, metal conduits and burners need your attention from time to time or debris, bugs and spiders will think of them as their permanent home.

A different idea for cleaning your electric, gas, charcoal or smoke barbecue grill involves the use of something you probably already have lying around the house. Standard baking soda is a great natural cleaning agent and will help to restore your grill to its usual splendor. Just sprinkle a bit of the baking soda onto a dry brush and scrub the grill. Rinse clean and do the same thing on knobs and trays.

Aluminum foil has yet another use, but I bet you didn't think it was for cleaning your barbecue grill, did you? Well, think again because all you have to do is roll it up and gently rub it back and forth on your grill. It cleans wonderfully and is an inexpensive way to aid in the upkeep of your grill.

All of these cleaning methods are great ideas for taking care of your grill, but to really make sure it looks model-perfect for as long as possible, invest in a cover. You spent a lot of money on your barbecue grill, so buy a cover and protect it from elements like rain, wind and dust.

Now that your gas, electric, smoke or charcoal barbecue is shiny and clean, it's time to check it out and address any issues you've been having with it. But, before you toss it in the garbage or haul it off to the repair man, check to see if you can repair it yourself. Who knows, you just might save yourself some money and you'll feel good about your handyman skills as well.

Many minor problems that arise in gas, electric, smoke or charcoal barbecue grills are a direct result of their upkeep. So, if your grill is making a weird noise, not lighting up as fast or just isn't acting like itself, the best way to "repair" it is to clean it! You may think that whatever is wrong is internal but it just could be that a buildup of grime, grease and other debris is hindering its performance. So, try some of the methods explained in this article and your barbecue grill should be up, running and sparkling clean in no time.

Tips to Make Grilled Juicy Steak

There's nothing better than a nicely grilled juicy steak. But how come I can't duplicate that restaurant, expensive, juicy, melt-in-your mouth, perfectly grilled steak?

Well, I found out how to grill steak perfectly - and here's the steps:

Step-1: The choice of meat is important!!! Just because the supermarket has labeled the steak "good for grilling" doesn't mean that it is. Lean meat does not do well. You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), top loin (rib eye) - basically the same cuts that are the ones you love in the restaurant.

Step-2: Next, proper heating of the grill is vital. If you are using charcoal, spread 2/3 of the bricks on one side and 1/3 of the bricks on the other. That way you have a hotter side for searing the meat and a cooler side for cooking the meat.

If you are using a gas grill, you will lose some of the flavor, but you will want to turn the heat down for the cooking portion.

Step-3: Next, rub both sides of the meat with oil and cover with salt and pepper. Be generous with the salt and pepper because it will fall off during the grilling.

Step-4: Place your meat on the hot side for searing. Cook on each side for three minutes to get the nice grilled meat crust color you love. For a hand test, I've been told that you should be able to hold you hand over the heat for 3 seconds before you can't take it!

Step-5: Place your meat on the cooler side for cooking to your taste. The hand test for the cooler side, I've been told, is 6-7 seconds. You will want to use a timer to cook the meat - or use the slice and peak test to see if the meat is done enough for you. Just don't cut and peek too often or you'll lose all the juice!

Step-6: When the steak is done, take if off the grill and let it set for at least 5 minutes. Some people call it "resting". It allows the juices to spread back out so that you'll have a juicy steak with a nice crust.

Follow these steps and you'll be enjoying perfectly grilled, juicy, melt-in-your-mouth steak that will impress and satisfy the most discriminating steak eater.

How to Utilize Sugar in Baking

The use of sugar in baking is vital to a baker’s knowledge, but not too complex. To understand its role in baking, we must understand where it came from. Sugar cane was the first source of white sugar. It is a grass that originated from Asia, though it now grows in many locales. It was later discovered that sugar could be obtained from beets as well. Whether cane or beet is used, the juices are extracted and purified with carbon dioxide. Sugar crystals are formed from this juice. These sugars are complex, consisting of sucrose and fructose. There are some who believe one is better than the other, but most agree they are of basically the same quality. Almost everyone knows that sugar acts as a sweetener, but it also acts as a preservative and adds volume, tenderness, and color.

When sugar is creamed with butter, air bubbles are created in the butter. The leavening agent then expands those air bubbles and the reaction creates a rise when baking. This enhances the volume of the baked goods. Sugar has hygroscopic properties, which means it also draws in moisture from the other batter ingredients. The amount of gluten is thus reduced which produces a more tender, softer end result. Less gluten also means greater volume because the baked good will raise more. Due to the fact that sugar draws in and absorbs moisture, it prolongs the shelf life of the baked good. In this way, it acts as a preservative.

Any kind of liquid sugar will hold the most moisture and stay fresh longer than if a different kind was used. Brown sugar holds the second-most moisture. This is helpful because, as a baker, I want my products to stay fresh as long as possible. Sugar also effects the color of the baked good. The browning in the oven is the result of the sugars reacting with the proteins when heated. A light-colored crust tells you there isn't very much sugar in a baked good. This is especially helpful if you are watching your sugar intake. When you understand the purpose of sugar in baking you will produce better baked goods on a more consistent basis. However, it is also important to understand the different types of sugar.

Sugar comes in a variety of colors, usually ranging from a white to a brown shade. The color is indicative of the amount of molasses manufacturers add when forming the crystals during the refining process. The size of the granules is indicative of the amount of air that is possible to incorporate. Larger granules will incorporate more air into the batter when combined with fat. However, larger granules will also take longer to dissolve. In addition, finer granules will cause more spreading in things like cookies. If you find your cookies are spreading too much, try using a sugar with a larger granule. Or try using confectioner’s sugar. The cornstarch in it deters spreading more than any other sugar.

Why You Should Try Olive Oil

There are lots of different options on the market for what type of oil to use in cooking. Grocery shelves are stocked with peanut, vegetable, canola, walnut and a variety of other oils. While it is fun to experiment with a variety of different types in your cooking, olive oil has several benefits that other foods do not.

Good Fats

All oils have high contents of fat, but fat is not necessarily a bad thing. Olive oil has a high content of monounsaturated fatty acids whereas most other oils have trans fats.

Antioxidants

Contains antioxidants that help detoxify your system. Antioxidants such as vitamins C and E, carotene, lycopene, lutein and many other substances may play a role in helping to prevent diseases such as cancer, cardiovascular disease, Alzheimer's disease and macular degeneration.

Heart Disease

Increases your body's levels of HDL cholesterol (the good cholesterol), which helps control your body's levels of LDL cholesterol (the bad cholesterol). By increasing levels of good cholesterol, it shows to help your body protect itself from heart disease.

Diabetes

Studies show monounsaturated fats may reduce insulin levels and help control blood sugar, which is especially useful for those with type 2 diabetes. With this in mind it is both beneficial as a preventive treatment for the disease and something that to be included in the diet of diabetics post diagnosis.

Ulcers

Can help protect against ulcers because it is well tolerated by our stomachs and activates pancreatic hormones and bile secretion.

Gallstones

When olive oil activates pancreatic hormones and bile secretion it can also help prevent gallstones better than prescribed medications. Prior to gallstone surgery many patients are recommended a cleansing agent that is a mix with lemon juice.

Colon Cancer

Recent studies show a reduction in your chances of colon cancer. In these studies rats that were fed a diet supplemented with olive oil had a lower risk of colon cancer than those fed diets supplemented with safflower oil. This is nearly as low as those supplemented with fish oil, which is an established colon cancer-fighting agent.

There are many different types of olive oil at your local grocery store, including extra virgin, virgin, pure and light. Extra virgin is the purest form and is considered the best option because it is processed less than other types. Pure olive oil undergoes some processing, filtering and refining. Oil labeled "light" undergoes a significant amount of processing and only has a very mild olive flavor when compared to other types.

How to Make Chicken Roll

Whether for a dinner party or a family meal, chicken rolls make an impressive entree. This article gives you recipes for two different options to suit your taste and needs. Apricot Chicken Rolls offer a fruit-style filling while the Italian Chicken Rolls have a cheese and prosciutto filling. Either one is sure to impress your family and/or friends.

1. APRICOT CHICKEN ROLLS

1 1/3 cups dried apricots

1/2 cup dried cranberries

3 tbsp honey

1 1/2 tsp ground ginger

2/3 cup fine dry bread crumbs

2 tbsp chopped fresh parsley

1 tbsp flour

1 tbsp finely shredded Parmesan cheese

1 tsp paprika

1/2 tsp sugar

1/2 tsp salt

1/2 tsp dried oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

2 tbsp butter

2 eggs

6 medium sized boneless, skinless chicken breast halves

Process:

Preheat oven to 350 degrees.

Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.

In a bowl combine the apricots, cranberries, honey, and ginger; set aside.

Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and pepper. Cut in the butter until the mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in a pie plate and beat lightly with a fork.

2. ITALIAN CHICKEN ROLLS

This recipe takes a little longer than some but you can still be eating less than an hour after you start preparation. It is also a good recipe to make ahead, wrap in plastic wrap, refrigerate and serve the next day cold, sliced with your favorite creamy salad dressing.

4 boneless, skinless chicken breast halves

4 thin slices Provolone cheese

2 thin slices prosciutto or very lean ham

1 tsp paprika

6 tbsp panko crumbs

2 tbsp grated Parmesan cheese

1/4 tsp garlic powder

1/2 tsp oregano

1/2 tsp basil

3 tbsp melted butter

Process:

Preheat oven to 350 degrees.

Pound each chicken breast half to a thickness of approximately 1/4-inch. Cut Prosciutto slices in half.

Layer a slice of cheese, and then a half slice of prosciutto on each pounded out chicken piece. Roll up and secure with wooden toothpicks (or cooking string).

Mix the paprika, panko, Parmesan cheese, garlic powder, oregano, and basil together in a shallow dish. Dip chicken rolls in the butter, using tongs. Roll butter dipped chicken in the panko crumb mixture to coat evenly.

Place the dipped and breaded chicken rolls, seam sides down, in a baking dish that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes or until the chicken is cooked thoroughly and is golden brown.

Place each piece of chicken between two pieces of plastic wrap and hit with a mallet or the end of a saucer until pounded to no more than 1/4-inch thick. Remove the plastic wrap and discard. Place half the apricot mixture into the center of each chicken piece. Fold in the bottom and sides; roll up and secure with wooden toothpicks. Dip the chicken rolls into the egg mixture, wetting all over, then dip in the crumb mixture, covering all. Place chicken in the prepared baking dish and bake at 350 degrees for 30 to 40 minutes until done.

Some Great Old Recipes

If you enjoy meals the ways grandma made them, here are some of the recipes from her day. I have a large collection of vintage recipe which I enjoy sharing with you. I know many of you enjoy the old-fashion recipes as much as I do. Try the Salmon-Potato Chip Casserole which uses canned salmon, an economical way to enjoy salmon. The Tuna Spread recipe is also an economical recipe using canned tuna. Both of these recipes are perfect for families trying to spread their food dollars. For those who prefer the Salmon Filet here is an old Michigan recipe for Smoked Salmon.

SALMON-POTATO CHIP CASSEROLE

This is an old recipe cut from a brand of potato chips that were popular in Indiana.

1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)

1 can (7-oz) salmon

1 can cream of mushroom soup

1 cup milk

2 hard-boiled eggs, sliced

Break up the potato chips; flake salmon. Alternate layers in a well greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.

TUNA SPREAD

This recipe is from an old PTA cookbook.

1 pkg (3-oz) cream cheese

3 tbsp mayonnaise

1 tbsp minced onion

1 small clove garlic, minced

1/2 tsp celery seed

1 tsp horseradish

1/2 tsp Worcestershire sauce

1/2 tsp seasoned salt

1 can (6 1/2 to 7-oz) tuna fish

Combine all ingredients together, except the tuna fish; blend well. Drain the tuna fish well. Crumble the tuna and add to mayonnaise mixture. Blend well. Makes 1 1/4 cups.

EASY OLD TIME SMOKED SALMON

Ingredients:

1 (2-lb) salmon fillet

2 tbsp brown sugar

2 tsp salt

1/2 tsp fresh ground black pepper

1 1/2 tbsp Liquid Smoke

Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.

Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.

Two Simple Salad Recipe

Cucumbers are a good source of vitamins' C, A and K. They are loaded with potassium and low in cholesterol, sodium and saturated fat. That's all the information you are going to get from me on that subject. These are my own home recipes and I wouldn't know where to start counting their calories.

This salad makes a great addition to your table at a family cookout, a Sunday dinner or an everyday meal.

Greek Salad:

1 or 2 fresh-picked cucumbers

1 head of iceberg lettuce, torn into bite sized pieces

3 medium sized fresh tomatoes, sliced

1 small red onion

1 green pepper, diced

1 red pepper, diced

1 pound Feta cheese

½ cup pitted Greek olives

½ cup pitted black olives

Italian herbal style dressing

Combine the first 6 ingredients in a large bowl and mix well. Crumble the Feta cheese evenly over the top of the salad and then add the olives on top of that. To keep the salad from wilting, don't add the dressing until you are ready to serve.

Simple Cucumber Salad:

2 or 3 Fresh picked cucumbers, sliced

1/3 cup of red wine vinegar

1/4 cup granulated sugar

Combine the vinegar and sugar in a medium sized bowl and mix until sugar is dissolved. Toss in the cucumbers and voila! This recipe can also be used with fresh tomatoes or for a real taste treat, use both together.

Enjoy this cucumber salad recipe.

Tips for Crockpot Cooking

My Crockpot cooks for me, while I run. When dinner time comes, or when I finally have time to collapse, there is a hot, tasty meal waiting for me.

These 10 tips are the essentials for successful crock pot cooking.

Tips-1: Cooking Times and Temperatures: Cooking time on high is about 1/2 the time on low. Some recipes require a specific cooking temperature and time to be successful, so follow instructions closely until you have a feel for the recipe. For recipes that give both times, I will often start the recipe on High to get it started, and then turn to low after about an hour. Start large chunks of meat such as a roast or whole chicken on high for about an hour when-ever possible. This gets the food up to a safe cooking temperature quickly. An extra large roast should be cut into half, to help get the temperature up quickly.

Tips-2: You can line the Crockpot with an oven cooking bag before placing the food in. This makes clean up a snap. The cooking times are not affected, but the mess stays in the bag rather than on the pot. I usually find these bags on clearance after thanks giving or Christmas and stock up then.

Tips-3: Whenever possible, don't lift the lid. Slow cooker temperatures are low and a lot of heat can be lost, possibly lowering the cooking temperature below the safe point. Use the lid provided with the cooker. A layer of aluminum foil will not suffice.

Tips-4: Fill the slow cooker between 1/2 to 2/3 full of food. Too full may not allow the food to heat up quickly enough. Likewise a cooker that is not full enough will not heat properly either. Use the correct size Crockpot for the recipe.

Tips-5: Follow the recipe, adding ingredients in the order listed. Foods that take longer to cook usually go on the bottom. Also, for some recipes, vegetables or other foods on the bottom may act as a rack, keeping top foods out of the juices.

Tips-6: Food does not need to be swimming in liquid to be successful in the Crockpot. Many people find Crockpot roasts lacking in flavor because they have covered them in water to cook. For most roasts, 1 cup or less liquid is all that is needed. The meat will give up some of its own juices as it cooks.

Tips-7: Tenderness of the meat is directly related to the cooking time. A longer cooking time at low will yield a tenderer roast, as long as it is cooked beyond done to the falling apart stage. The difference between a tough piece of meat and a tender one is about 1 hour. When you check your meat for doneness, if it isn't tender, let it cook for another hour and check again.

Tips-8: Do not refrigerate food in the crockery, the heat retained in the crock will delay cooling and keep food at an unsafe temperature for too long. Transfer the food to storage containers and refrigerate as soon as possible after the meal.

Tips-9: Some recipes require browning or some amount of cooking before being put into the slow cooker. Completely read through the recipe so that you know what is required while planning the meal. Look for recipes that require little to no pre-cooking for those busy mornings. Many recipes that require browning can be successful without browning, but may loose a little flavor from the caramelization of the meat.

Tips-10: You can sometimes assemble the recipe the night before, putting the food and liner into the refrigerator. Next morning, place into the cooker and plug-n-go. In this situation, you should never use recipes that require pre-cooking. Keep all ingredients cold until you are ready to plug in the pot. This works well for roasts etc. I will often place the roast and its flavorings into the pot the night before. In the morning, I plug it in and add the liquid.

How to Make Banana Toasts

I love bananas for breakfast. I think bananas a convenient food that can be easily combined with other things to make delicious meals, especially for breakfast.

They are a rich source of potassium (an essential mineral for proper muscle and nerve function) and high levels of fructose (which is a natural sugar, providing a quick release of energy into your blood source).

A banana french toast is a delicious quick low fat breakfast recipe that you can enjoy almost on a weekly basis (unless you go bananas and decide to have it everyday!)

Ingredients:

>2 egg whites

>1/2 cup of skim milk

>1 mashed banana

>1 tsp sweetener

>1/2 tsp ground cinnamon

>8 slices of whole grain bread

>1 Tbs low fat butter (Cannola based is best)

Making Process:

First, whisk together the egg whites, skim milk, banana, sweetener and cinnamon till mixed well. Then, soak the bread slices into the mix on both sides. Next, coat a large nonstick frying pan with canola oil spray. Finally, melt the low fat butter, and add the soaked bread slices onto the pan till they turn golden.

Serve immediately, and top with a teaspoon of honey, or go to my website and get the low fat syrup recipe for this delicious dish.

How to make Vanilla Ice Cream

Sometimes, when you have set yourself in the weight loss journey, you may miss your old friends: snacks. But life does not have to be miserable for you to lose weight. You can add flavor and color to your life by learning a few smart eating recipes such as this delicious and easy-to-prepare low fat vanilla ice cream.

This recipe is ideal for diabetic people, as it contains no sugar and it yields only 3 grams of fat and only 60 kilocalories (250 kilo joules). If you are in a Weight Watchers plan, that is the equivalent of 1 point per serving!

This is one of those recipes where the list of ingredients is longer than the actual preparation instructions. In reality people should not have to eat like hermits (with food that tastes like cardboard!). You can prepare you own delicious meals and snacks, and this low fat dessert recipe is proof of that!

Ingredients:

>2 tsp gelatine dissolved in 2 Tbsp hot water

>300 ml chilled low fat evaporated milk

>1 tsp vanilla essence

>sugar-free sweetener (equivalent to 4 Tbsp sugar)

This is what you do:

Whisk all the ingredients, and pour into freezing trays till it goes hard. It will take a couple of hours, but the wait will pay off. You can eat the ice cream on its own or toping up your favorite fruit or fruit salad. You can also freeze it in ice cube trays and have little ice cream scoops as snacks.

How to Make Crispy Recipe

Cooking is all about mixing things up and building your own ways of cooking and recipes. If you're like me you love the skin on the outside of duck, if it's crispy. The texture of the meal can totally be changed with a crispy skin.

The secret is to make sure the duck is scored across the front and salted heavily.This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table.

Take the duck that you're going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of.

Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about ¾ of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs.

During the last 1/4 of the cooking use the broil on the oven to finish cooking up the breast. This should make the skin crispy while the duck is still moist. Since this way of cooking can be used for almost any recipe for crispy duck recipe you have, it gives you more choices for the texture you want to use for your meal.

Also since you are slitting only the fatty layer of the bird you can use that to tuck away some hidden seasoning. Try tucking your favorite herbs into the slits under the skin, as the fat melts away it'll trickle down and out of the bird but first it'll seep into the meat.

This can add a new dimension to the meat, making it even more succulent. Taking these tips you should be able to use your imagination to come up with many more combos. With crispy duck recipes you can add extra flavors and also add a whole new texture to the dish.

Use these two together to try out new things, using the crispy skin to add texture to an otherwise smooth meal. So the next meals with duck you cook try out some of these combos, just using your taste and imagination. There are thousands of recipes in books and the internet to mix and match with.