Cooking Advice

Jane Butel asked:

Ever thought of including cooking with chiles in your daily routine? Or, ever thought of how much chiles help your heart health? Or, ever realized that chiles are now credited with curing cancer? They have long been recognized for their healthy benefits, even by the ancients.

For example the ancient Chinese until Modern times in the 1940’s, reserved chiles as a pharmaceutical in the heavily populated portions of China. Evidently they considered chiles too precious to waste on the well.

Recent research released in Great Britain at the Cancer Research UK reflects that capsaicin, the unique substance found only in chiles has been found to kill cancer cells. Capsaicin is the substance that also produces the spicy, hot tingly sensation on the tongue and pallette and is uniquely produced by chiles.

There is more research and testing to be done, however it is good enough for me just to know that chiles have even more healthy properties than I already knew. Capsaicin works on cancer cells by binding to the protein within the cancer cell mitochondria and triggering aptosis or death of the cancerous cells.

The major message is to include chiles of some sort in your regular diet. Researchers in Asia have found that eating chiles a majority of the time increases one’s healthy life span and vigor.

One of the easiest ways to eat chiles is to sprinkle them on food instead of salt. When coupled with fresh squeezed lime instead of black pepper, the flavors of foods are really enhanced.

Additionally, adding chiles to the foods you are preparing from appetizers to desserts increases their health benefits. This includes all the food groupsvegetables, meats, fruits and baked goods.

Just think how much fun you can have, adding chiles to your food?

To give you a start for busy days, I am including a favorite really quick maindish soup, Chicken Tortilla Chowder from my latest book, “Real Women Eat Chiles”.

Chicken Tortilla Chowder

The hearty, full flavor and creamy consistency of this chicken soup tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock.

Cooking Time: 10-12 minutes Yield: 2 servings

1, 14 ½ oz. can chicken broth, preferably low sodium, with water added to make 2 cups

2 white or yellow corn tortillas, broken up

1 pound chicken breast, trimmed,cut into 1-inch cubes

3 scallions, thinly sliced (some reserved for garnish)

1 ½ tablespoons minced pickled jalapenos with juice

Optional Garnishes: Cilantro leaves Crushed red caribe chiles Lime wedges

1. Place the chicken broth and water in a 3-quart saucepan over medium heat. Add the tortillas and chicken. Cover, reduce the heat to low and simmer, stirring, for 5 to 6 minutes.

2. Add the scallions and jalapenos with juice. Stir to combine well. Simmer for approximately another 5 minutes. Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder.

Per Serving: Calories 326, Protein 50g, Carbohydrates 14g, Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg, Sodium 338mg.

Adrian Lawrence asked:

The 21st Century has seen an explosion in the popularity of cooking and creative catering on both sides of the Atlantic. Although cooking and preparing food is an age old skill that has been passed down through generations of people, the recent fashion for celebrity chefs has led to an increase in the amount of people who cook and prepare food. Traditionally, cooking and preparing recipes has been the domain of the housewife or matriarch in a household but due to the emergence of celebrity chefs such as Gordon Ramsay and Aldo Zilli more and more people have developed a flair and passion for creating culinary masterpieces.

As well as many cook books and recipe books being published and available in retail outlets and television programmes and dvds being shown, the internet is a very valuable resources for chefs of any standard and also the casual and occasional cook. Many celebrity chefs have put their names and signatures to recipes and too products used in cooking.

Recipes for almost any type of food, from Indian to Mexican through to traditional English meals can be found online. For example, typing in the phrase “recipes” into Google provides 122,000,000 results.

As well as the recipes published on websites, it is also possible to purchase the cook books and recipe books mentioned in the previous paragraph from online retailers such as Amazon. Purchasing using this method allows the consumer to read reviews of the books and compare them online very easily. These sites also allow people to buy new books and also second hand books for cheaper than the new version. These books can be ordered, dispatched and received within 24 hours from some sites and this has helped see a huge surge in online book sales. E-Bay is another very useful resource for picking up recipe books, cookery books and items needed for cookery. Often very good condition, second hand and new items can be found on EBay for very good and affordable prices.

As well as these online book stores and recipe websites which can help chefs at all levels and culinary standards to achieve great results there is another aspect to the internet which can help greatly. There are many forums online which are used by people who have great knowledge and experience in cookery and food preparation. They can provide answers to specific questions if necessary or even just help with general cooking tips and ideas. These forums allow people to compare and discuss results they have achieved when cooking as well as giving tips and advice. Forum users must be wary however when taking advice and help from other users because it is very difficult to ascertain the validity of someone’s ability or expertise in the cookery world. Sometimes an element of trial and error is needed when using forums and the advice received from members of them.

David Marc Fishman asked:

One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and it’s easy to get a lean piece of meat without paying an excessive amount.

Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You’ll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.

Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that don’t call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.

Prepare the grill by heating it appropriately, if using a gas grill just turn it on, if using a non gas grill use single layer of coals. Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken.. So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It’s definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.

There are so many people barbequing today because everything taste better when cooked on an open flame.

James Woo asked:

Note: For all cooking methods listed below, you can use a spice blend or rub from In a Pinch Fine Spices , or from your favorite source.

BAKING

Description: Baking with spice blends and rubs is the healthiest method of preparation as it can be done without adding any oil or fats. Baking is a technique of cooking food by dry heat over a specific period of time, usually in an oven. The dry heat of baking causes its outer surfaces to brown, giving it an attractive appearance and partially sealing in the food’s moisture. To create a moister piece of food, bake at a lower temperature for a slightly longer period of time.

Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.Cover the inside of a baking pan or sheet with aluminum foil. Then, place wire rack on top of your baking pan or sheet. This will allow any drippings to collect onto the foil below, allowing for easier clean up. Place the prepared meat or seafood on top of the rack, and bake in a pre-heated oven (see recipes for specified cooking times). What could be easier?

Notes: Let meat cool 5-7 minutes before cutting to retain moisture. During the cooking process, heat drives meat’s juices from the surface as it cooks and the juices gather in the center and the center becomes saturated. Letting meats "rest" before slicing allows these juices to slowly seep back towards the surface, resulting in a more consistently moist and flavorful piece of meat.

BROILING

Description: Broiling is a method that is used to quickly cook meats, poultry, and fish.

Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method. To operate the broiler feature of your oven, turn the knob counter-clockwise to the “Broil” position. There will be various levels that you can set your broiler pan on and cooking times will vary, depending on the thickness of the food item, fat content, and personal preference for doneness.

Notes: The broiler compartment is usually a sliding unit located beneath your oven. The door will fold down so that you can easily access to the broiling pan to turn the food over.

GRILLING

Description: Grilling is an outdoor cooking method that is based on direct or indirect dry heat. Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.In grilling, tender cuts of meat and thick cuts of fish are placed upon a metal wire rack or surface outdoors over heated charcoal briquettes or a gas heated grill.

To light a charcoal grill, arrange enough briquettes spread out onto your pan to exceed the cooking area by 2” all around. Stack the briquettes into a pyramid and coat them with lighter fluid. Wait several minutes to allow fluid to soak into briquettes, and then light with a long match or hand-held igniter (if using pre-soaked briquettes, just ignite after stacking). As the briquettes begin to burn and ash forms on all of the briquettes, arrange briquettes into a single layer using tongs, and set grilling grate over the briquettes. Allow briquettes to obtain a reddish glowing hue before placing food onto grill. This will inform you that the heat is at its optimal cooking temperature.

When using a gas grill, make sure to check all connections between propane tank and grill before turning on grill. For safety reasons, always turn the gas level to a lower setting and press the ignite button to ignite the coils before increasing your heat level. Make sure to replenish your propane tank at most hardware and supply superstores. Please review manufacturer’s instructions prior to operating and cleaning any gas or charcoal grill. Place food items onto grilling grate and cook for several minutes before turning. Avoid turning items frequently as this will slow down the cooking process. Move food away from center of briquettes to cook at a slower rate. Let meat cool 5-7 minutes before cutting to retain moisture. During the cooking process, heat drives meat’s juices from the surface as it cooks and the juices gather in the center and the center becomes saturated. Letting meats "rest" before slicing allows these juices to slowly seep back towards the surface, resulting in a more consistently moist and flavorful piece of meat.

Notes:The choice of using a charcoal or gas grill is entirely up the grillmaster. Whether he or she wants the convenience of a push-button flame courtesy of a gas grill, or the extra pride in properly setting and maintaining a bed of ashen coals, there’s a grill at various price ranges with assorted accessories for everyone.Damp mesquite or hickory wood chips may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. The high cooking temperatures break down amino acids within the meats, combining with natural sugars, and rise to the surface of the meat to provide the distinctive grilled / browned taste (also known as the Maillard reaction). Tougher cuts of meat should be reserved for slow cooked barbecuing instead of grilling. Occasionally a marinade will help to loosen the toughness of various cuts of meat.

PAN FRYING / SEARING

Description: Pan searing is a method of cooking food where the food is subjected to a high level of heat (450°-500°F) for a short period of time.

Instructions: Simply coat your favorite spice blend or rub onto your meat or seafood and set in refrigerator for 2 hours. Remove the seasoned food from refrigerator and let it sit at room temperature for several minutes before proceeding with your desired cooking method.Using a heavy bottomed skillet or pan will help to distribute the high heat evenly for more consistent searing. Turn stove to medium high and place a small amount of olive oil in the pan. Increase the temperature to high, place food in pan (skin side down first if skin still on), and sear for 1-2 minutes. Flip over food and sear for another minute or until desired doneness. This cooking method may create a brownish-crust on the outside of your food, but it will help to seal in the juices of the meat or seafood item.

Notes: To pan sear, you can use a very hot, heavy bottomed skillet or pan (cast-iron is a good option) over a high flame, under a broiler, or in an oven with a high temperature (450°-500°F).

Naresh Thakur asked:

Once a month cooking – who me? I don’t have time. Once a month cooking sounds like an option for the stay-at-home mother rather than today’s woman who juggles family and For more help visit to: www.classic-dessert-collection.com.career and is more likely to found driving her kids to soccer practice than toiling away in the kitchen. It sounds like something that our mothers did not us.

But once a month cooking is a realistic option for a busy working mother. What is more it can save you money and make sure that your family gets nutritious food.

We hear so much about the problems of obesity and poor nutrition that results from a diet based on fast food. We know the virtues of good home cooking but finding time to do it is another matter. Once a month cooking offers a way of achieving that traditional ideal without spending every day in the kitchen. Once a month cooking offers a way of ditching the convenience food without becoming a stay-at-home mom.

Everything you need for once a month cooking is already to hand in the modern kitchen. You may need to invest in a few more freezer proof dishes but you already have the freezer and a cooker.

What you are aiming to do is to cook all the meals you need for a month and freezing them. We are talking about a weekend really. The whole family can get involved. It can become part of your family time. Measuring, weighing, mixing, planning and working as a team all makes an excellent educational experience for the children. They get lessons in math and life skills as well as nutritious meals.

I mention planning, and this is the secret to cooking one a month. You need to plan your menus for the whole month. No one wants pasta Bologna ever day for a month so build in plenty of variety. Think about any special dietary needs that members of your family may have. The vegetarian daughter needs her meals too. The advantage of cooking once a month is that you can plan for your whole family and provide alternatives.

If you are cooking alternative options for some members of the family you need to think about portion sizes. Some individual dishes should be frozen as well as larger dishes for the whole family. One of the advantages of cooking once a month is that you have far greater control over portion size than usual. You can calculate the calories contained in a meal.

When you plan meals in this way you can ensure that you include enough fruit and vegetables. When you grab hurried meals it is all to easy to miss out on fruit and vegetables and essential nutrients. For more help visit to: www.cooking-chinese-style.com.With once a month cooking you become aware of just what you are eating. Taking time to plan lets you make rational decisions and to discuss the health benefits of eating a nutritious diet with your children.

Once you have planned your menu you can draw up a shopping list. Taking a shopping list to the supermarket is one of the best ways of avoiding impulse purchases that pile on calories that are empty of nutrients. When your children have contributed to planning the menu they are less likely to demand treats.

Once you get used to the idea of once a month cooking you can plan little treats in the form of cakes and desserts. Even home-baked bread or pastries for those occasional lazy Sunday mornings can be included in your once a month cook. The advantage of once a month cooking is that you know what is in these treats.

Another advantage of once a month cooking is that you have much greater control of your budget than usual. There may even be things you can buy in bulk and make savings that way. Quite apart from what you save by planning your shopping you also save on the cost of gas by making fewer trips to the store. You benefit directly from that and the rest of the community benefits from less pollution. You may also like to consider whether it would be better to use a store that will deliver. Internet shopping and home delivery may the best option.

One word of caution: if your friends and neighbors get to hear about once a month cooking you may find that you have started an once a month cooking business.

Greg Watson asked:

Before an individual gets started, there are a few steps that should be followed first. These cooking tips will prevent most disasters from happening. Always read through the entire recipe before beginning. This ensures that all necessary ingredients are on hand before starting. Check expiration dates on all non perishable supplies, so that running to the store happens in the middle of baking. Preheat the oven and check with an oven thermometer. Most ovens can run anywhere from twenty five degrees to cooler to twenty five degrees warmer. This ensures that the proper temperature is obtained for the recipe. Follow directions on adjusting oven racks, prepping baking sheets, and using the right baking pan. Measure ingredients accurately this means holding it up to eye level especially with liquids. To measure dry ingredients over fill then level off with flat edge of knife. Finally bake with love, if an individual is angry or rushed the recipe may not turn out right.

These next cooking tips are about ingredients. There are many different kinds of flour, and they are not all the same. Wheat flour is important for all yeast breads. Bread flour works for yeast loaves, however put it in yeast bread and it will turn into a heavy cake. Cake flour is very fine. All purpose flour can be used for most any baking. Bleached and unbleached flours can be used interchangeably. Make sure to store flour in an airtight container, in a spot that cool and dry for up to six months.

Baking powder and baking soda are not interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When it mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make baked goods light and airy.

Cooking tips for handling chocolate are important. First there are different types of chocolate. Unsweetened chocolate is chocolate liquor that has at least fifty percent cocoa butter and no added sugar. Various amounts of sugar added create bittersweet, semisweet, and dark chocolate. Milk chocolate is dried milk powder, cocoa butter and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent cocoa butter removed and then dried and ground into a paste. When melting chocolate it is easy to burn, so always melt it over very low heat. Individuals can choose the double boiler method, the direct heat method, or the microwave oven method.

Using these cooking tips will make almost any baked goodie turn out great.

Slava Prakhiy asked:

The importance of Imaginative play in child’s development cannot be stressed enough. In our modern overly technological society a child’s imagination is often paralysed with fast-moving pictures of a television set or brightly colored 3-D worlds of computer games. Often, parents concentrate on getting their preschoolers school-ready by paying a lot of attention to learning the alphabet and numbers but forgetting how important it is to nurture their child’s imagination. A number of psychological studies have shown that pretend play prepares children for life in the real world because during play children learn important life skills like taking turns, sharing responsibility, empathy and many others. So let’s see what games we can come up with to foster our children’s imaginations.

House/Cave/Camping Tent

To set up this game you will need two chairs, one big blanket and a flashlight. You can also use a table instead of the chairs.

If you are in a “Cave” or a “Tent” gather some food supplies and water and prepare for an adventure. Turn off all the lights in the room and leave the flashlight on, search the dark room with the flashlight, can you see any wild animals lurking in the woods? What can you hear? Can you hear the birds and that waterfall nearby? You can even make a pretend fire and toast some real marshmallows over it, yum!!

If you are in a “House” you can invite some friends over (furry animals, dolls), put some pillows and blankets on the floor and have a slumber party!

Car

Cut out the wheel from a cardboard box or use anything round you might find around the house. You can sit on a chair (wind the windows down, take down the roof – it’s a convertible after all!) or “drive” around on foot. You can even have a race! Ask mum if she wants a ride!

Family

This game is wonderful as it allows the child to swap places with the parent and become mummy or daddy for a short while. You can play it with a doll or mum and dad can play the role of the child for a change. Notice how your child behaves during this game, it will be fascinating to hear what they say and see what they do, how they discipline or reward you – it will be like looking at yourself in the mirror because they, of course, will be mimicking what you do and how you behave on a daily basis. Great for building self-esteem and awareness of self and others.

Boat/Ship

Anything in the house can become a boat or a ship with a little bit of imagination. You can turn two chairs pushed together, a couch or even a bed into a boat or a ship. Get all the passengers on board (do they all have their tickets?) and don’t forget your supplies. Take some fishing rods and a bucket with you so you can do some fishing (make fishing rods out of thin tree branches and some rope or wool thread).

If you are sick of the boat your next trip could be on a train or even an airplane.

Doctor’s Office

Those toy doctor’s kits are excellent for pretend play but even if you don’t have one you can collect some household objects to play this game. For example, a pen and pad to write out prescriptions, a plastic syringe to administer medicine or even give those ouchy shots, a small jar of jelly beans in case a patient has a headache or a belly ache and needs a pill, stretchy bandages to tape those serious wounds and band-aids for small cuts. In the absence of a toy stethoscope you can make one out of a simple empty toilet roll by cutting one open, rolling it into a thinner tube and gluing it back together – you can use it as a stethoscope or to check out the ears and the throat.

Shopping

You will need a shopping bag, a wallet with some coins in it, groceries, like a bag of pasta shapes, some apples and bananas, a can of peas and a box of cookies and a cash register made out of a shoe box or any other useful box you can find around the house. Take turns being a shopkeeper and a shopper. If you want your child to learn some math and counting along the way, you can make some pretend paper money out of paper, make sure the numbers on your pretend paper bills are large and clear. Make price labels on all the groceries in the shop and try to pay correct money for everything and give the right change. Make a shopping list so you can check things off the list when you put them in your shopping bag.

Cooking

For this fun and exciting game you will need pots, pans and other cooking utensils. Other things that might help are grains like rice, lentils or dry beans, pasta shapes and even cereal like cheerios. Put the ingredients into the pot, add salt and pepper, stir. When the meal is ready, get some plates out and invite friends for dinner.

Helping mum or dad with real cooking is also lots of fun, like beating the eggs for an omelette or tearing up lettuce for a salad.

Dress-up

Lots of old clothes is, of course, what’s needed for this game – anything from skirts and shoes to hats and bags. But the best way to play is to pick a theme and dress accordingly. “Kings and Queens” is a fun theme to dress up for but you will need to make your own crowns and capes. The best thing about this game is that you can use as much dress jewellery as you have lying around the house.

Birthday Party

A pretend Birthday cake and party food can be made from play-doh and you can even use real candles with it. Invite all the stuffed furry animals and all the dolls that live at your house to your party, perhaps even some real friends can come if they are visiting at the time. To make the party more fun you can have a disco afterwards – turn some music on and dance together.

In the park

The park provides so many opportunities to play creatively and imaginatively. Use anything you might find – sticks, stones, dry leaves. You can make little houses out of everything you find, you can even play the shopping or the cooking game – sticks, dry leaves, grass and little flowers make perfect ingredients for a yummy soup.

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There are as many of these games as there are objects around you and situations you encounter every day. Eventually, when your child knows that you are free and open to pretend and be anything they like they will suggest their own ideas, like pretending to be butterflies or horses, for example. Don’t be shy, spread your wings and fly, stretch your legs and gallop away!

Denny Phillips asked:

Have you been frustrated by cracks in the top of your cheesecakes? Would you like tips to make flaky biscuits? Or would you just like to know a bit more about sweet potatoes? Try these cooking tips from the Good Cooking Central website today for better results in your kitchen endeavours:

• BISCUIT TIPS:

If you want biscuits that are crispy on the outside and flaky on the inside, you roll the dough thinly and fold it over once before cutting out the biscuits. They will then split open easily when you’re ready to butter them.

To re- heat biscuits, put them in a well-dampened paper bag. Twist the bag closed and put in a 300º oven for several minutes or until warm.

For soft-sided biscuits, bake them in a pan with sides and put the biscuits close together. For crusty biscuits, bake them on a cookie sheet and separate them from each other.

• PREVENTING CHEESECAKE CRACKS:

Grease the sides of the pan before adding batter. The surface will not stick to the sides of the pan and crack when the cheesecake starts shrinking as it cools.

Run a knife or a metal spatula around the edges of the pan immediately after removing the cheesecake from the oven.

Drastic temperature changes can also cause a cheesecake to crack. Avoid putting a warm cheesecake from the oven into the refrigerator.

To disguise cracks, top the cheesecake with fruit or some other topping.

• SOUR MILK:

Since sour milk is not really sold in the grocery stores, when a recipe calls for sour milk, simply add 1 TBSP. of vinegar or lemon juice to regular milk. You can also use buttermilk to replace the sour milk called for in a recipes.

• BAKING POWDER:

If you use too much baking powder in a recipe it will produce a product with a coarse grain, and will cause the product to eventually fall. If you use too little baking powder, the product will not rise enough and be heavy.

Baking powder tends to lose its strength over time and should be kept in a tightly covered container. Moisture will cause the baking powder to deteriorate faster.

When increasing the amount of eggs in a recipe, decrease the baking powder by 1/2 teaspoon for each extra egg added.

• CUTTING FAT WITH APPLESAUCE:

To reduce the fat content in your baking recipes, substitute applesauce for half of the amount of vegetable oil called for in the recipe. Using all applesauce produces a low-calorie, moist product.

• ADJUST TEMPERATURE FOR DIFFERENT PANS:

Keep in mind that the type of pan you use when baking can determine the outcome of your finished product. For glass pans, turn down baking temperature by 25?. If you substitute a shallow pan, reduce the overall baking time by one quarter. If you use a deeper pan than suggested in the recipe, increase the overall baking time by one quarter.

• ALTERNATIVES TO COOKING WITH BUTTER:

When browning or sautéing onions, hamburger, etc., replace the butter by spraying your skillet with non-stick spray or use chicken or beef broth instead.

When baking, use reduced-calorie margarine instead of butter (but note that the texture may not always come out the same). Non-fat margarines currently on the market do not tend bake well.

Cutting butter in some of your recipes can cut a lot of the calories making it a diet-friendly option.

• SWEET POTATOES:

Due to rapid spoilage, keep sweet potatoes fresh, by storing them in a dry, cool (55-60°) place at a temperature of about 55-60°. If stored in the refrigerator, they may develop a hard core and an “off” taste. Sweet potatoes will keep for a month or longer if stored at the proper temperature. At normal room temperature, they should be used within a week of purchase. Brush off any excess dirt before storing, but do not wash them until you are ready to cook them.

When preparing, wash sweet potatoes well. It is best to cook them whole whenever possible as most of the nutrients are next to the skin. Also, the skins are easier to remove after they have been cooked. Pierce the sweet potato skins with fork. Place potatoes in a pan and cook in an oven heated to 375° F for about 45 minutes or until tender. Cool potatoes slightly before removing skins. To cook sweet potatoes in a microwave, wash and pierce potatoes. Place them on a paper towel. For 2 medium sweet potatoes, cook on high for 5–9 minutes, or for 4 potatoes cook for 10–13 minutes.

Sweet potatoes are high in vitamins A and C, and are a good source of fiber.

• SUGAR SUBSTITUTES:

To substitute for 1 cup of sugar use any of the following:

1/2 cup firmly packed brown sugar

1 ½ cups molasses

2 cups corn syrup

3/4 cups honey

1 ½ cups maple syrup

Note: If you use molasses, corn syrup, honey, or maple syrup you need to reduce the amount of liquid in the recipe.

• BROWN SUGAR SUBSTITUTE:

If you need to substitute brown sugar in a recipe, for each 1 cup firmly packed light brown sugar use 1 ½ Tablespoons molasses plus 1 cup granulated sugar.

To make 1 cup light brown sugar from dark brown sugar, use ½ cup firmly packed dark brown sugar and ½ cup granulated sugar.

To make 1 cup dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.

If you would like to see more hints to help you in the kitchen, and get great recipes too, visit the Good Cooking Central website.

Emma Snow asked:

Get ready, a cooking revolution is at the kitchen door. What the cell phone did for the telecommunication industry, induction cooking is now doing for the food industry. While the technology has been around for decades, in recent years it has been greatly improved upon, already taking hold in Europe and Japan. There can be no doubt that magnetic induction promises to be the most attractive cooking option on the market. In this article we will discuss how induction cooking works, how it differs from electric and gas stovetops, and explain the advantages and disadvantages of the new technology.

Up until now, there have been two basic methods of cooking food. Both methods follow the same basic principles. In the chemical method, a combustible material—such as wood, coal, or gas—is burned to generate heat; while the electrical method accomplishes the same thing by running a current through a coil, or more recently, a halogen-filled bulb. (A third, oven-only option for generating heat needed for cooking is microwaving, which generates the heat within the food itself.) Magnetic induction is a completely different technology.

A crash course in basic physics explains how it works. When a conductor is placed in the presence of a changing magnetic field, electricity is produced in the conductor. The result is an electromagnet. In induction cooking, an electromagnet is placed under the cooking surface. When turned on, an alternating current runs through the electromagnet, producing a magnetic field. A large metal object on the surface will pick up the current and generate heat. Voila! Now we’re cooking!

The biggest difference between induction cooking and its counterparts is where the heat is generated. Gas and electric stovetops produce heat on a burner. The heat is then transferred, more or less efficiently, to a cooking vessel and its contents. In contrast, induction cook tops generate heat in the vessel itself, while the burner stays cool. Since there is no transfer of heat from burner to pan, there is virtually no wasted heat. Studies have shown that induction cooking may be up to 90% energy efficient, compared to electric and gas cooking, which are 47% and 40% energy efficient respectively. In addition to efficiency, induction cooking is the superior choice when it comes to safety issues. Because the cooking surface stays cool (i.e. room temperature) there are no more burned hands or hot pads and there is no open flame sending potentially dangerous fumes into the air. Best of all, with the heat focused in the right place, the kitchen–and the chef–stays cool and comfortable.

But the real luxury of induction cooking—the things that sets it apart as the Porsche of cook tops—is the precision and control it gives the chef. By varying the strength of the magnetic field, the heat generated in the pot responds instantly. This means water boils in half the amount of time it takes electric and gas stoves. Low temperatures work as well as high ones—meaning you can toss out your double boiler! One experiment showed chocolate chips melting at such a low temperature they held their shape until spread with a spoon. Induction warmers are great for caterers as well, since they hold low temperatures and keep food warm better than any of the alternatives.

Unfortunately there are a couple big disadvantages to induction stoves. For the pan to conduct energy it must be magnetic—that is, it must contain iron. Therefore, cast-iron and steel pots and pans are necessary. Test your cookware by passing a magnet across the pan. If the magnet sticks, the pan will work. Some cookware, made with layers of aluminum and copper for distribution, will still work beautifully on an induction cook top, as long as the surface of the pan is steel.

The second disadvantage is unavailability. For some reason, induction cooking has been slower to take off in America than it has across the Atlantic. Therefore, it’s still hard to find, and models are more expensive. (Prices start well above a thousand dollars.) However, as the market increases, look for prices to steadily fall. If you can’t wait, there are several websites where you can order an induction cook top and have it delivered to your home. Installation is relatively easy.

After using an induction cook top, it’s easy to imagine the day when we will look back on electric or gas ranges with the same astonishment and nostalgia as we do grandma’s old wood stove.

Bruce Chambers asked:

RECIPES

LIGHTSIDE

WARNING

CLEANING TIPS

COOKING TIPS

BAR MIXES

To save space on your computer, make a few files and name them Recipes, Cooking Tips, Cleaning Tips, bar mixes. You can then copy and paste only articles you would like to save.

GRANDMA’S WRAPPED TURKEY

Place dressed turnkey, breast up in centre of greased, wide,heavy foil. Bring ends of foil up over breast. Overlap fold and press up against ends of turkey. Place bird in shallow pan.

Open foil last 20 minutes to brown. Bake at 450 F, (230 C) according to time table.

Weights Roasting Times

Ready To Cook Weight Roasting Time

8 – 10 lbs 2 ¼ – 2 ½ hours

10 – 12 lbs 2 ½ – 3 hours

14 – 16 lbs 3 – 3 ¼ hours

18 – 20 lbs 3 ¼ – 3 ½ hours

22 – 24 lbs 3 ½ – 3 ¾ hours

OUR PUDDING MIX

2 cups……………………………..(500 ml)……………………….non fat dry milk

1 cup……………………………………(250 ml)…………………………sugar

¾ cup……………………………………(185 ml)…………………………cornstarch

¾ teaspoon………………………(3.75 ml)………………………salt

Mix all ingredients together and store in an airtight container in a cool, dry place.

Yield 3 ½ cups

AUNT PAT’S FAVOURITE BUTTER TARTS

1/3 cup ………………………(80 ml) …………………butter

1 cup………………………………(250 ml)…………………brown sugar

2 tablespoons…………(30 ml)……………………milk or cream

1/3 cup……………………….(80 ml)……………………currants

1 egg beaten well

1 teaspoon……………….(5 ml)………………………vanilla

Mix all ingredients together. Put in unbaked tart shells.

Bake at 450 F, (230 C), for 8 minutes. Turn down to 350 F, (175 C), and cook until brown.

MOM’S MINCEMEAT COOKIES

¾ cup…………………………………(185 ml)…………………shortening

1 ½ cups…………………………(375 ml)…………………sugar

3 eggs beaten

3 cups………………………………(750 ml)…………………flour

¾ teaspoon……………………(3.75 ml)………………salt

1 teaspoon………………….(4 ml)…………………..soda

1 cup…………………………………(250 ml)……………….canned mincemeat

3 tablespoons………….(45 ml)…………………water

1 cup…………………………………(250 ml)…………………walnuts

Cream, sugar and shortening. Then add eggs. Sift flour, salt,and soda together. Add to creamed mixture. Add mincemeat and water. Stir until thoroughly mixed. Add nuts and stir. Drop

from teaspoon onto well greased cookie sheet. Bake at 350F, (175 C), for 10-15 minutes.

YIELD: 4-5 dozen cookies

TIME: 1 hour

GRANDMA’S WHIPPED SHORT BREAD COOKIES

1 pound………………….(500 g)…………………….butter or margarine

3 cups…………………….(750 ml)……………………flour

1 cup……………………….(250 ml)………………..icing sugar

Beat with mixer until creamy. Drop on cookie sheet and bake at 350 F, (175 C), until slightly brown.

YIELD: makes approximately 5 dozen cookies

CALORIES: approximately 80 calories per cookie

TIME: 1 hour (includes cooking and cleaning time)

LIGHT SIDE

A fellow finds himself in front of St. Peter at the golden gate.

St. Peter explains it is not easy to get to heaven. There are some criteria before entry.

He asks the guy are you religious? Gave money to the church? Gave money to the poor? Help his neighbour?

The fellow answers “no”.

Peter says, “look, work with me, I am trying to help you, think”.

The fellow says, ”Well, I came out of a store and found this old lady surrounded by a dozen bikers. They were shoving her around, and abusing her. I got so mad I threw my grocery bags down, fought through the crowd, and got her purse back. After helping her to her feet, I went to the biggest, baddest biker and told him how despicable, cowardly, and mean he was. Then I spat in his face.”

“Wow”, said peter, “ That’s very impressive. When did this happen”?

“oh, about five minutes ago”, replied the fellow.

WARNING

Here’s the latest tactic by car thieves.

Heads up everyone! Please keep this circulating. You walk across the parking lot, unlock your car and get inside. You start the engine and shift into reverse when you look into the rear-view mirror to back out of your parking space. You notice a piece of paper stuck to the middle of the rear window. So, you shift into Park, unlock your doors and jump out of your car to remove that paper (or whatever it is) that is

obstructing your view.

When you reach the back of your car, that is when the car jackers appear out of nowhere, jumps into your car and take off. They practically mow you down as they speed off in your car. And guess what, ladies? I bet your purse is still in the car. So now the carjacker has your car, your home address, your money, and your keys. Your home and your whole identity are now compromised!

Men, you too are at risk. You can say good bye to your briefcase, and if your like many guys, who keep their wallet in the glove compartment, with your driver’s licence, credit cards, plus.

If you see a piece of paper stuck to your back window, just drive away, remove the paper later and be thankful that you read this e-mail. I hope you will forward this to friends and family, especially to women. A purse contains all kinds of personal information and identification documents, and you certainly do NOT want this to fall into the wrong hands.

CLEANING TIPS

Before washing, it is essential that all stains be removed.

Sometimes Soap or hot water will set a stain and make its removal impossible.

Commercial cleaning supplies can aggravate your allergies and have long terms effects on your health. You can save on your house cleaning bill with very good results using less toxic substances.

Ø Ammonia – cuts grease, cleans windows, Strip wax off floors.

Ø Baking soda – cleans, deodorizes, polishes, and removes stains.

Ø Bleach – whitens practically anything, removes mould and mildew.

Ø Cornstarch – cleans and deodorizes carpets and rugs.

*Rug Stains: Use a solution of half water, half white vinegar.

Shirt or blouse stain: Just a little of water and cornstarch will remove.

*Grass stains: Dampen stain with cold water, and rub with plain bar soap. (One without moisturizers). The stain should come right out. Then wash normally.

*Toilet bowl: use tang, or sprinkle baking soda into the bowl.

Drizzle with vinegar. Scour with toilet brush. Cleans and deodorizes

Berry Stain: Place the stained part over a pot and pour boiling water over it from a height of about 2 feet so as to strike the stain with force. Plunge the stained part up and down in the hot water until the stain is removed. If stain is persistent, use Javelle water.

Peach Stains: are not easy to remove. Be careful not to wipe hands with peach-stains on a good napkin, towel or apron. Stretch stain over a pot of hot water and apply javelle water with a medicine-dropper. Do not allow it remain too long in contact with the fibres.

Javelle water rots even cotton and linen. Apply oxalic-acid solution to neutralize the alkali and rinse thoroughly in hot water. Several applications may be necessary.

Tea And Coffee Stains. Follow the same procedures as for berry stains above.

Blood and Meat-Juice. Never put in hot water as that sets the stain. Soak at once in cold water. Rub with soap and wash. A paste of raw starch mixed with cold water will remove these stains on flannel, blankets, and heavy goods. Repeat until stain disappears.

Egg-Stain:

Wash in cold water, then warm water and soap.

Mix 50-50 water, white vinegar. Great for stubborn carpet stains.

LIGHTSIDE

A man is driving up a narrow mountain road. A woman is driving down the same road. As they pass each other the woman leans out her window and yells, “PIG!”

The man leans out his window and yells, “STUPID!”

He keeps driving up the Mountain, comes around a corner, and smashes his car after slamming into a pig in the middle of the road.

Wood Furniture: To remove water stains, dab white toothpaste onto the stain. Allow the paste to dry and then gently buff with a soft cloth.

COOKING TIPS, INFORMATION

WARNING: DEEP-FRYING CRAZE

People can do themselves serious injury attempting to deep-fry their turkey. In the past deep-frying has burned down houses and put cooks in hospital.

Deep-fried turkey is juicy, and better tasting. However with this high risk method of cooking, besides the above, your turkey can end up charred by the resulting inferno.

There is an advantage of deep-frying due to its speed. Cooking time is 3 1/2 minutes per pound. A big turkey is done in less then an hour. If you are going to deep-fry your turkey use a commercial pressurized fryer, rather than vats on a stand.

An uncovered pan with a rack in the bottom gives the best results in roasting. Cooking time varies with preference.

For rare meat, 16 minutes per pound.

For medium meat, 22 minutes per pound.

For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour does not penetrate more then 1 inch. If the meat does not reach the desired colour during roasting, increase the heat to (500 F) for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature until it is nicely browned.

By Browning in an uncovered pan in a hot oven (450 F-500F).

By Browning in hot fat in a frying pan on the surface burner.

By Adding boiling water and cooking at boiling temperature until the outside of the meat has lost its red colour.

Reasons For Cooking Meat

To develop flavour.

To soften the connective tissue when present in large quantity. To kill any living organisms that may be present.

To make meatballs of even size, spread mixture in an ice cube tray and press the divider down to separate meat into uniform squares. Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie. Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information applies to both Canada and The U.S.A. Canada’s Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.

Visit www.hc-sc.gc.ca

You will also find links to other sites in reference to food.

BAR MIXES

After Dinner Special

1½ oz. apricot brandy

1½ oz. Curacao

2oz. Limejuice

Combine with ice; shake. Strain.

Add a twist of lime and ice.

Drop in the peel.

Can-Am Flyer.

1 ½ oz, Bacardi

1 ½ tsp. Limejuice

1 pinch sugar

Champagne.

Combine the rum, juice and sugar with ice.

Shake. Strain; fill the glass with champagne.

Non-alcoholic Drink.

Juice Punch.

2 quarts apple juice

2 quarts cranberry juice

8 oz. lemon juice

8 oz. Sugar

2 bottles ginger ale

Combine everything except the ginger ale.

Stir well. Add ginger ale plus chunks of ice before serving.

Don’t Drink and Drive

2 drinks taken within an hour by a person 100 pounds produces a .075 reading. One drink is equal to about 1.5 oz. of whisky or 2 bottles of beer. The rate of elimination for each hour after drinking has stopped is 015. A 200-pound person, after 1 drink produces a reading of .019, so you can see there is a big difference due to weight.

As a host it is your duty to make sure no one leaves your party impaired. Have some one drive them home.