Rearview – Scott's Personal Blog

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Cooking games for girls used to be cliche but now with the rise of cooking video games and handy mobile games for cooking that act as self guided cooking classes they are rising in popularity. When you say cooking games for girls and for boys its not just the plastic Fisher Price games that bring the world of make believe to life. Nintendo DS is a popular platform for cooking video games for kids and also adults as it walks you through cooking different types of meals. This article will walk you through the different types of games for girls, boys and adults. The article will follow up with the benefits of using the different games in your childs play time as well as benefits of adults using the cooking video games. Its fun for the whole family.

The first niche of cooking games is the classic make believe games. Generally these games are stereotype as cooking games for girls but as the culture grows games involving cooking should be included in any genders toy collection. Cooking games made by Fisher Price or Smart Gear were top on the list years back when you searched online. Now you have to scroll a few pages to find quality cooking games for girls and boys made from high quality plastics meant to last a childhood or two. The benefits of these types games are the same as you get from sending your child to soccer or youth football. They allow for the creative part of the brain to develop and help with social skills. A few of the children using cooking games will turn out to be the next Chef Ramsey. So be sure that you include cooking games for girls and boys of the make believe variety in your home.

As of recent the top searches for just “cooking games” returns Cooking Mama, Cooking Dash, even Cooking Mama 2 and Cooking Mama 3. What are these titles you ask? Video Games of course. The days of playing outside or playing house and make believe are dwindling sadly taken over by the hand-held graphical games. Nintendo seems to have cornered the market on games about cooking and even pulls in the adult crown with “Personal Trainer: Cooking”. This is not all bad although make believe toys mentioned above such as “Smart Gear Cooking Center” provide imagination through play the video game version can bring the reality of flour plus water and sugar equals dough without destroying your kitchen.

Better yet adults can learn how to cook in the comfort of their home while using their kids Nintendo DS. Personal Trainer: Cooking will have you delivering mouth watering food to your families table in no time. So although cooking games for girls and boys deliver hours of stimulating play for them; these video games can be just as entertaining for adults. Girls cooking games usually come in pink, but recently you will see blue as a popular color for these toys noting the shift in gender role association.

If your child shows interest in these games encourage them to take cooking classes for children. Your local community center often will have cooking classes that you can take with your children. If not be sure to include them in baking activities you partake in. Even if you are not a particularly great cook your children will appreciate the time you give them. Be prepared and don’t get mad there will be a mess made. Make the cleanup just as fun as the cooking. It is important to raise your children with an appreciation for cooking and baking especially as families lose the sit down family dinner and restaurants are more often the default over home cooking.

If you are looking for classic a game about cooking there is a website that has done the searching for you and separated them into cooking games for girls, for boys and for all. The products are all sold from Amazon.com which is a quality online retailer with reasonable shipping especially if you have Amazon Prime. I’ve used this site before just a note though – even though you add items to the cart on the site checkout actually happens in amazon.com so you can be assured of a safe secure shopping experience while shopping. The site is http://www.cookinggamesforgirls.biz a invaluable resource while shopping for any type of game about cooking.

Cut through all the noise and find the toys and games you need. [http://www.cookinggamesforgirls.biz] delivers top quality products on Amazon in an organized fashion. You are actually buying from Amazon when you checkout the site is just a collection of amazon products targeted at helping you find quality cooking games for girls, boys and adults.

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Ham is usually sold in one of three conditions:

1) Fully cooked
2) Partially cooked
3) Uncooked

Although the cooking techniques are similar, there are differences between a fully cooked and a partially cooked or uncooked ham. For example, a fully cooked ham should be cooked to an internal temperature of 140 degrees Fahrenheit, while a partially cooked or uncooked one should be cooked to an internal temperature of 160 degrees.

The instructions below are grouped into sections for fully cooked and partially or uncooked hams. –

Roasting or Baking–Fully Cooked

There are three basic types of fully cooked ham:

1) Wet cured or City Ham
2) Spiral sliced
3) Canned hams

Keep in mind that a fully cooked ham does not require cooking; it can be eaten as is. But cooking it can bring out the flavors of its own juices. The flavor can also be enhanced by adding other ingredients during the baking process. A fully cooked ham should be cooked to an internal temperature of 140 degrees.

Spiral Sliced Ham

This type is pre-seasoned and does not require cooking. However, if the ham is to be served warm place it in aluminum foil, cut side down and add approximately ½ cup of water. Wrap ham tightly in aluminum foil and cook at 275º-300º. Allow 10 to 14 minutes per pound cooking time. Ham may be removed from oven when internal temperature reaches 135º. Allow to sit in foil for a few minutes until the internal temperature reaches 140º.

Canned Ham

Place the ham in a shallow cooking pan, uncovered. Bake at 325º. Allow 15 to 20 minutes per pound cooking time.

Wet Cured (City) Ham

This ham may be cooked either covered or uncovered.

Covered

Trim any excess skin and fat. Do not trim off all the fat as that is what produces the juices and flavor. Place ham in a roasting pan, if cut, place cut side down. Cover with aluminum foil and bake at 325 degrees. Allow 15 to 18 minutes per pound for whole hams and 18 to 24 minutes per pound for half hams. Glazes, if used, should be applied during the last thirty minutes of cooking.

Uncovered

Follow directions for covered ham, except do not cover with foil. Use same cooking temperatures and times. Apply glaze in the last 30 minutes of cooking.

Roasting or Baking Partially Cooked or Uncooked Ham

These hams are defined as Dry-Cured (Country) ham or Wet-Cured (City) Ham types. Remember, regardless of the type, these hams should be cooked to an internal temperature of 160 degrees.

Dry-Cured (Country) Ham

These hams need to be washed and soaked for up to three days before cooking. Follow the label directions on the ham for washing and soaking instructions. This type of ham can be baked covered or uncovered.

Covered

After soaking, place it in a large roasting pan with 4 to 5 cups of water. If the ham has a skinless side and a side with skin, put it in the roasting pan skin side up.

Cover the ham with aluminum foil or a cover. Put the ham in a preheated 375 degree oven and increase oven temperature to 500º and cook at this setting for the first 10 minutes only. After 10 minutes, turn the oven off and allow the ham to set for three hours without opening the oven door. Turn the oven back on to 500º again for 15 minutes. This time, the ham needs to set in the oven, without the door being opened, for 6 to 8 hours. After setting, the internal temperature of the ham should be at least 160 degrees; if not, repeat the 500 degrees setting again for 15 minutes and check the ham after 1 to 2 hours. If desired, brush with glaze before serving.

Uncovered

After soaking, place the ham in a large roasting pan with 3 cups water. Do not cover. Put the ham in a preheated 325 degree oven and cook until the internal temperature reaches 160 degrees. As a guide, a whole ham will need about 18 to 20 minutes and a half ham will need about 22 to 25 minutes cooking time per pound.

Wet-Cured (City) Ham

Use the same methods as the fully cooked wet cured hams, but remember to cook to an internal temperature of 160 degrees. Therefore, the cooking time will be a little longer than that for a fully cooked wet ham.

Ham Cooking Tips

• Baking at lower temperatures but with increased times will result in richer flavored hams. Do not use temperatures below 200 degrees.
• Do not pierce the ham once cooking begins-this allows beneficial juices and flavorings to escape.
• When checking the internal temperature, avoid touching the bone with the thermometer as this can cause an incorrect reading.

Learn more about how to cook a ham and about cooking in general at these links.

Ray T. Lewis thinks that if it’s pork, it tastes good. And that just about sums up his ideas on food.

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In my last blog post, I explained the 5 signs of the fear of cooking that many people suffer from in deciding that they would like to learn to cook. Because the kitchen plays a particularly important emotional role in many people’s lives, not knowing how to cook can have devastating effects. Some people that have come to me to learn to cook have told me stories that not only explain their fear of cooking but have made it almost impossible for them to learn how to cook.

One of the ways that fear of cooking is intensified is through smells. Your sense of smell has a powerful links to your memories. In fact, I’m sure that most of you have memories that come flooding into your mind when you smell cookies baking or a pot roast. I have strong memories when I smell the chlorine from a pool that remind me of swimming and snack bar hamburgers.

Memories are not always positive. For example, I had one woman that came to my cooking school and told me that she can’t cook. Later in the evening as she was learning how to cook (funny how well cooking by method works), she explained to me that as a child, every time she went into the kitchen, her mother would scream, “Get out of the kitchen. You’re going to mess everything up. You’re going to ruin things. This is not a place for children.” No wonder she had a fear of cooking!

Let’s look a little more deeply into the 10 ways that the fear of cooking may affect your life

1. Anxiety – this can come from the thought of the “impending” meal and not knowing what to cook or how to cook.
2. Depression - eating the same things over and over again can cause depression and place a person in a lull where they lose the desire to learn to cook.
3. Lethargy - most often this comes from eating foods that aren’t good for us. In particular, eating empty calories or fast food over and over again.
4. Embarrassment - are you the person that always brings napkins to the pot luck? Not knowing how to cook can cause embarrassment when you never bring a meal to gatherings.
5. Loneliness - eating home cooked meals has the potential to bring families together. Without home cooked meals, there may be a sense of loneliness because so much conversation and socializing occurs over a cooked meal.
6. Non-Reciprocation – Have you been invited to dinner by your friends multiple times and never returned the favor? This can cause a feeling of being a “deadbeat”.
7. Poor provider – Not knowing how to cook can lead to a lack of variety for your family and feeling guilty from not feeding your children healthy foods.
8. Taker/not giver – Always depending on your spouse or partner to cook for you can make you feel like a taker and never being able to give back to the cook in the family.
9. Spend-thrift - Do you have kitchen gadget that were gifts or purchased that you don’t know how to use? Do you have a multi-thousand dollar range that makes popcorn? This type of guilt can intensify the fear of cooking.
10. Money stress – When one has a fear of cooking and doesn’t learn how to cook, there is a tendency to spend more money on take-out foods which can cause anxiety around money and cooking

You don’t have to suffer these effects of the fear of cooking! These are exactly the types of feelings and thoughts that drive me to continue to help people to understand how easy it is to learn to cook using simple cooking method. Having an understanding of how foods go together without using a recipe can not only make the fear of cooking go away, but will enable you to cook anytime anywhere with confidence. You will not only know how to cook but will never suffer from the devastating effects of the fear of cooking again!

Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses. You CAN learn to cook without written recipes by taking his FREE cooking class that will change the way you think about cooking forever!

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Why temperature is so important

NB. F = Degrees Fahrenheit and C = Degrees Centigrade

Temperature is critical in determining how long to cook a turkey, for the simple fact that the bird must have reached a uniform temperature of at least 165 F throughout in order to destroy harmful bacteria. You do not want to give your guests food poisoning!

The turkey is a weird shaped food source! – Large body covered with thick flesh around the breast area, large legs made up of dense muscle and a large internal cavity. Because of this, it is not so easy as cooking a single joint of meet for example. The breast meat tends to cook much faster that the dense muscular leg meat, so there is a risk of over-cooking the breast meat whilst waiting for the leg meat to cook thoroughly.

Deciding how long to cook a turkey is not an easy question to answer as there are so many variable factors to consider.

The type of oven

With conventional gas or electric ovens (not Microwave, Convection, Rotisserie) the top of the oven is the hottest zone. The middle part of the oven is usually the coolest zone. The bottom part of the oven is usually also a cool zone in a gas oven, but in an electric oven this area can be a hot zone. As the turkey will remain in the same position throughout the cooking cycle, this will influence the length of time and how evenly the turkey cooks.

Microwave ovens work on an entirely different principle but due to the larger size of turkey compared to chicken, may not be large enough to cook turkey.

Convection ovens are more efficient than conventional ovens because an internal fan circulates hot air all around the food. Turkey cooked in a convection oven should be more evenly cooked with maybe a 50% saving in time.

Rotisserie ovens are also more efficient than conventional ovens because the food is continually turned allowing heat to penetrate evenly.

Size and weight of the turkey

No surprises here, but the larger and heavier the turkey, the longer the time period for cooking! If the turkey is so large that it only just fits into the oven, seriously consider using a bigger oven or buying a smaller turkey. The reason for this is that to cook the turkey thoroughly, there must be a good air space all around the turkey to enable hot air to circulate. If this is not the case then it will be difficult to gauge cooking times and ensure even cooking throughout.

Fresh or frozen turkey?

Many people prefer to cook a fresh turkey as the taste is said to be superior to frozen. Fresh turkey should be purchased 1 to 2 days prior to cooking and stored in a refrigerator. When ready to cook take out of the refrigerator and allow to come up towards room temperature.

Frozen turkey is more convenient for many people however and provided the correct thawing out procedure is followed, should be safe and tasty. Care must taken to follow the suppliers thawing out instructions correctly, including that applying to stuffing. A general guide to thawing frozen turkey stored in a refrigerator is to allow 24 hours for every 4-5 pounds weight (e.g. a 14 pounds turkey would take 3 to 4 days to thaw out).

Deciding how long to cook your turkey

Professional chefs cook their turkey at an oven temperature range 325 F to 350 F (170 C to 180 C).

As a guide, if you are cooking a 12 pounds weight fresh or thawed frozen turkey without stuffing using a conventional oven operating at a temperature of 325 F, the likely cooking time would be 3 Hours. When stuffing is placed within the turkey it will take a little longer to cook through so the cooking time must be increased. Refer to a good turkey cook book for full instructions.

Testing temperature when cooking your turkey

The old school method for testing when your turkey is cooked is to use a clean metal skewer. When the approximate cooking time is up, you take the turkey out of the oven and carefully pierce the thickest part of the leg with the skewer. Remove the skewer and press against the leg to see if the juices run out clear without any trace of pink – if the juices are clear then the turkey should be cooked.

There are more accurate methods available using modern technology, more suited to the amateur or newbie chef:

• Use a temperature probe food thermometer designed to be inserted directly into the turkey during the cooking process, as directed by manufacturers instructions. This continuously monitors the internal cooking temperature so you can be certain that the correct minimum temperature is achieved.
• Use a thermometer (designed for the specific purpose) to register the internal temperature of your oven so as to check the accuracy of your ovens temperature controls.
• When the turkey has cooked and has been removed from the oven, use an “instant read” probe food thermometer to check the internal temperature of various parts of the turkey e.g. legs, inner thigh, breast, internal cavity stuffing. The turkey should be allowed to rest for approximately 30 minutes after cooking and the internal temperature must be at least 165 F to ensure that the meat is cooked sufficiently well and safe to eat.

Turkey cooking tips

1. Some professional chefs suggest pre heating your oven to a much hotter initial temperature of 425 F ( 220 C ). Place your turkey in the oven and leave for approximately 15 minutes. Then reduce the temperature down to the correct range selected e.g. 325 F for the remaining time. The idea here is to give the turkey a good blast of heat which penetrates right into the meat and any stuffing.
2. Consider cooking stuffing outside the turkey in a casserole.
3. To protect the turkey breast from over-cooking and drying out, consider placing stuffing under the breast skin. You should carefully peel back the skin and work your fingers and then your hand under the skin to free it from the meat. Spoon the stuffing into the cavity and then replace the skin and secure down to avoid anything leaking out.

Enjoy your turkey dinner celebration!

The author is an enthusiastic home cook loving traditional recipes. For a complete guide to cooking turkey made easy visit http://howto-cookaturkey.com

Article Source: EzineArticles.com

You’ve probably read the previous piece on North Indian breads. This article focuses on North Indian cooking, which includes cooking style, spices used, terminology and some common foods.

North Indian cooking is nearly always quite spicy and uses a large number of spices in any given dish. The terms used for various dishes are normally descriptive of the food itself like Jeera Aloo for instance, which literally translates to ‘Cumin seed Potatoes’. Like most cultures there are also some misleading names like ‘Butter Chicken’, which is actually marinated chicken cooked in a tandoor and served in smooth, tomato gravy and doesn’t contain any butter. There are also terms which aren’t related to the food in question, like Pulao, which is rice cooked with spices and vegetables. The term sabzi (sub-zee) is used quite liberally when describing nearly any dry, vegetable preparation. The same applies to the term dal, which is used for most types of lentils. The term tari (tuh-ree) denotes gravy and is suffixed to the name of a dish when it has gravy.

In these days of fusion food, it is difficult to pin down a set of spices that a given region can claim. However, traditionally, north Indian cooking uses the following spices and herbs:

• Cumin seed (Jeera)




• Ajowan or (Ajwain)




• Red Chili Powder I – Flavor over color (Lal Mirch)




• Red Chili Powder II – Color over flavor (Degi Mirch or Kashmiri Mirch)




• Turmeric Powder (Haldi)




• Dried Mango Powder (Aamchur)




• Coriander Seeds (Sabat Dhania)




• Coriander Powder (Dhania)




• Fresh Coriander Leaves (Hara Dhania)




• Green Cardamom (Choti Elaichi)




• Black Cardamom (Badi Elaichi)




• Cinnamon (Dalchini)




• Garam Masala – A set mixture of spices – roasted cumin, cinnamon, cloves, caraway seeds, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. The composition of Garam Masala changes from region to region.




• Dried Fenugreek Leaves (Kasuri Methi)




• Black Mustard Seeds (Rai)

This list is by no means complete – there are many more spices used in every day North Indian cooking – the purpose of this article however is to provide a feel for North Indian cooking.

Different spices are used in different situations, in different ways. The flavor and characteristics of spices change if you’re dry roasting them, frying them, adding them before simmering to cook or after cooking.

Our first foray into traditional North Indian cooking could start with a simple vegetable preparation, which we could either call Aloo ki Sabzi (‘Vegetable Preparation of Potatoes’) or Jeera Aloo (Cumin seed Flavored Potatoes).

Cumin Seed Potatoes / Jeera Aloo

Ingredients

- 3 Large Baking Potatoes

-One onion, chopped fine

-1 tsp Cumin seed

-1 tsp Turmeric Powder

-1 tsp Chili Powder

-1 tsp Coriander Powder

-1 tsp Dried Mango Powder

-Salt to taste

-Chopped fresh coriander for garnishing

-Oil for frying

Method

First peel your potatoes, dice and then boil in lightly salted water. Then drain and let cool. Heat oil in your pan and add the cumin seed. After 2 – 3 seconds of crackling, add the onions and fry, stirring lightly for about a minute on low heat. Now add all the spices, except the dried mango powder and mix well. Throw in the potatoes, which should be nice and firm now and toss well, so the onion-spice mixture coats the potatoes all over. Simmer for about 5 – 7 minutes. Finally, add the dried mango powder and toss the potatoes on high heat, till there’s a thick, spicy sludge adhering to the potatoes. Garnish with the fresh, chopped coriander prior to serving.

These can be served with Rotis, filled in toasted sandwiches or just eaten as is for a snack.

As you can see, this everyday dish uses 5 different spices and one herb. There are some traditional dishes that use up to 30 different spices! These are now (in most part) a thing of the past and cooked only on very special occasions.

As an example, let’s say we’d like to try our hand at cooking a simple north Indian dish without a recipe, simply going by the style. Obviously we’ll need some north Indian spices, the most common of which are Jeera (cumin seed), Haldi (turmeric powder), Namak (salt) and Mirch (chili powder). The first step, in nearly every dish is to fry onions as it is a staple in north Indian cooking. When pink/transparent, we add some spices and fry some more. This gives us a thick sauce to which we can add a little water if we wish. This sauce will coat the vegetables or meat we’ll add later. Here’s a simple example.

Onion and Tomato Sabzi / Pyaaz Tamatar ki Sabzi

Ingredients

-3 Large tomatoes, chopped roughly

-Two Onions, chopped roughly

-2 large cloves of garlic, finely sliced

-1 tsp Cumin seed

-1 tsp Turmeric Powder

-1 tsp Dried Mango Powder

-1 tsp Chili Powder

-Salt to taste

-Oil for frying

Method

The process is really quite simple – we heat a little oil, add the onions, fry a little, add the garlic and continue frying till the onions are pink or translucent. Then we add the rest of the spices except the dried mango powder, mix well and finally toss in the tomatoes. The dried mango powder goes in at the end.

One major feature of Indian cooking is that vegetables are rarely left crisp or crunchy. They’re nearly always cooked till they’re very soft. This isn’t very good for the nutrition content of the veggies and I’d recommend cooking them till they’re just done and still have a bit of bite left.

The pan will be kept on a simmer for 5 – 10 minutes, till the tomatoes are cooked through. Finally we stir in the dried mango powder and it’s ready to eat! This dish is usually eaten with Rotis.

As you can see, the pattern is similar – fry onions (if using), spices, toss in vegetables, nuke them (or not) and serve. Now that we have an idea of the basics involved, let’s get on to the secrets!

The Cooking Methods (by Naheed)

Secret 1: Bhuno well.

This is an extremely important process and involves frying spices to extract most of their flavor. Remember not to overheat the oil (unless it is mustard oil, which has to be heated till it emits some smoke & does not froth when something is put in it). If dry powdered masala is being used, the oil should not be hot as the dry spices will burn. Some amount of water must be added if you feel the spices may burn. When making the masala, use onion paste along with ginger & garlic to which you will add other spices as required.

For meat however, the method is quite different. This is the last process for cooking meat in quite a few cases, or the process just before adding water to make the gravy. It is believed the real flavor of meat develops only if you devote upward of 10 minutes to this process. Meat releases some of its own fat which mixes with the spices and then the oil cooks the meat and helps the meat absorb the mixed flavors of the spices. How long to do so, is a question that has no fixed answer. As a guideline, stop when either the meat becomes too tender or the gravy becomes completely dry, or your guests start to get very restless. You will also notice that the meat & gravy tend to stick to the vessel if you do not stir them constantly. If they do, scrape it off; and if the gravy gets too dry, add yoghurt or water.

Secret 2: Bagharna

This is a simple process and is called Chaukna in Hindi. Here dry spices are added to hot oil and this concoction is added to a dish (e.g. Dal). Although a simple process, do not burn the spices. In fact it is advised that once you have added the spices, remove the vessel from the fire.

Secret 3: Dum Cooking

This is the art of slow cooking. It enables individual flavors to intermingle properly. This is also the method used for the last few minutes when cooking rice or biryani. In the old days, when food was cooked on coal or wood, the only way was to raise the distance between the flame & the vessel, or put the vessel in the dying embers, seal the lid of the dish with flour & put a few embers of coal on top of the lid. In dum cooking, it is essential the fire be at its lowest and the food will therefore take a while before it’s done. Rest assured that your patience will be amply rewarded. Thankfully modern cooking presents us with newer methods and one of the easiest is to put the whole vessel in an oven. If you do not have one, put a griddle (tawa) on the flame & then put the vessel on it. Also note that dum cooking meat will make the ingredients (meat, vegetables) exude the moisture or water within. A word of caution here: Try not to use a pressure cooker or the meat will not turn out right.

Secret 4: Frying

Simple you’d say. Well, yes it is. However, there are two types of frying. One is frying to cook and the other one to brown. For deep frying it is essential that there be sufficient oil to cover the item. For browning, the oil can be less but must be at a low temperature.

Secret 5: Using earthenware

Not only is earthenware cheap in India but it was also the first form of disposable crockery. Most desserts in India were traditionally served either on banana leaves or in earthenware crockery. Some of the better known five star restaurants in India still use earthenware. If you’ve noticed, tea at Indian railway stations is still served in earthenware glasses. Not only is it environmentally friendly, a special earthy flavor permeates the tea, which no cooking method can simulate.

Secret 6: Kewda Water

Kewda is the derivative of a desert plant with very fragrant leaves. The essential oil of this is heavily diluted in water which is used as a perfuming agent for food. Typically used in Firni and Zarda among other desserts and has no parallel.

The Ingredients

Secret 1: Dahi or Yoghurt

This is a wonder ingredient. Yoghurt lends a light buttery flavor to the creation as well as a light creamy consistency. For example, it is the base for some dishes like Rizala where the original flavor of yoghurt is completely transformed. Yoghurt when cooked transforms in taste to lightly sour and gives the gravy a creamy texture. All in all, it is an essential item. In a few dishes, it may be substituted by tomato puree but then the final result will be slightly different. Did you know vegetables cooked in yoghurt retain their shape? In fact in Dumpukth Fish, it is the yoghurt that preserves the shape of the fish. Also, at times if you have mistakenly added extra salt, add a splash of whisked yoghurt and cook for a while.

Secret 2: Onions

This is an essential ingredient in a lot of dishes and is commonly used for salads. A handy tip on handling onions is to remove the outer dry skin, cut in half and wash thoroughly to prevent your eyes from watering. Onions lend a sweetish flavor to cooking and are a common masala base. However when fried then mixed, the taste is totally different. So when the recipe says “fry onions”, you’d better fry them.

Secret 3: Cumin

There are two types of cumin seeds. The common white cumin seeds which are cheap are used mainly in vegetarian dishes. They are more often than not fried to get their flavor out. Sometimes as in a raita, they are dry roasted on a tawa and then ground. However, the more expensive black cumin seeds or Shah Jeera as they are commonly known as, are quite different in taste and flavor. The two are rarely substituted. Most restaurants substitute them in rice preparations, but then, what you get is something totally different.

Final Recipe

Now that we have quite a good idea of what’s involved in North Indian cooking, perhaps a slightly complex recipe is in order – Nihari. This is definitely not one of the dishes that one finds on the menu of five star restaurants. This is one of the dishes eaten with a lot of passion by all. In fact to have Nihari one must have the zest to wake up before dawn because it is a very hot meal and in most places where it is served, the service is over by 9am. It is a delectable broth of meat, cooked over a slow fire, mostly overnight and eaten in the early hours of the morning with a tandoori roti and an assortment of fresh herbs accompanied by loads of lemon. The meat is fulfilling and the broth is had as a refreshing and a rather hot soup. The other reason why one has it as a breakfast meal and that too only in winter is because it makes you feel very thirsty and rather warm. Don’t tell me I didn’t warn you.

Nihari

Ingredients

• 1 kg Nihari meat (or any other meat that’s available)




• 250 grams Onions, sliced




• 3/4 cup Ghee




• 2 tbsp ginger paste




• 2 tbsp garlic paste




• 2 tbsp dry roasted chickpea flour




• 1/2 – 1 tsp red chili powder




• 1 tsp Coriander powder




• 1/4tsp Turmeric powder




• Salt to taste

Spice mixture

Grind together the following:1/4 tsp. dried ginger, 1/4 tsp. mace, 1/2 tsp. fennel, 1/2 tsp. white cumin seeds, 2 large cardamom, 4 small cardamoms, 4 cloves, 6 black pepper seeds

Preparation

Preparation time 30 minutes | Cooking time 2-3 hours

• Add 2/3rd of the onions in moderately hot oil and when the onion goes soft add ginger & garlic paste along with ground coriander and turmeric powder and let it fry for about 3-4 minutes or until the oil comes on top again.




• Add the meat and cook over slow fire. The meat will let out its own water.




• When it is semi cooked, add the chick pea flour to 2 cups of water and leave the broth to cook over very slow fire for at least 45 minutes.




• The slower you cook the more flavors you will draw out.




• Keep the pot covered but no pressure cookers please.




• When the meat is as tender as it can get, add the spice mixture along with the leftover onions.

On a parting note, while cooking methods remain largely consistent and typical, knowing the spices will help tremendously. So while you’re cooking go on and add that sprinkle of black mustard seeds to hot oil and watch them crackle or throw in some curry leaves and savor the change in flavors!

Sid Khullar has written nearly 400 articles on food, cooking and other related subjects on Chef at Large. He welcomes recipe and photo contributions and is always looking to meet people passionate about the culinary arts.

Article Source: EzineArticles.com

People all over the world eat cooked food, but people in different countries cook their food differently. Most people in this country like to eat meat, fish and vegetables cooked, but there are some people who like to eat raw fish. With the expectation of some vegetables and fruits, most of the food eaten is cooked to a greater or lesser degree. The reasons for cooking food are:-

1. To soften the food so that it can be more easily digested.
2. To improve the flavor of food. The flavor of the meat and fish is greatly improved by cooking.
3. To improve the appearance of food, as uncooked meat or fish is objectionable to some people.
4. To kill germs so that the food is safe to eat.
5. To vary the flavor of the food. Different methods of cooking and the addition of different ingredients and flavoring give a wide variety of flavors to food.

There are many methods of cooking food as below:-

Boiling
Food is cooked in boiling liquid tell tender. Vegetables should be put into boiling water and boiled quickly, while meat should be put into cold water and brought up to the boil when making soup, or put into boiling water for stews. When boiling meat, the temperature is lowered to simmering point as soon as the water boils, otherwise the protein in meat will harden and will be difficult to digest. Fish is put into boiling water and simmered till cooked. If it is allowed to boil all the time the fish will break up. Boiling food to cook it partly is called parboiling. Slow boiling so that the liquid bubbles slowly all the times and only a little steam is given off is called simmering.

Stewing
This is long, slow cooking in a little liquid. This is a good method of cooking, as cheaper and tougher pieces of meat can be cooked with other ingredients to make them and better flavored. Stewing should be done in a pan with a lid, as foods become tender more easily in a closed pan where the steam cannot escape too easily. It is also an easy method of cooking as very little attention is required when the food is slowly stewing.

Steaming
Food is cooked in steam from boiling water. Only tender bits of food should be steamed. It is a slow method of cooking but it makes food easy to digest. Delicately flavored foods are best steamed as no flavor is lost during cooking, so the food retains all its own flavor. Steaming can be done by the following methods:-

1. In a steamer which sits over a saucepan of boiling water. Steam rises from the boiling water and passes through the steamer to cook the food.
2. In a frying pan of boiling water. The food is put in a steaming tray which rests on a stand in the frying pan. A well fitting lid covers the tray and steam from boiling water cooks the food. This method is faster than the first method.

3. In saucepan with a tight fitting lid.
a) Food is placed in a bowl or basin which stands in a saucepan of boiling water that comes up to half way up the side of the bowl, or placed on rice which is about to cook.
b) Food is placed on a plate and is covered with the saucepan lid. The plate is placed on top of the saucepan which is half filled with boiling water.

Frying
This is a very quick method of cooking and is the most popular method of cooking in this country. There are three methods of frying:-

1. Dry frying where no oil is used at all as in frying peanuts or coconuts. The food is put into a clean, dry frying pan and is stirred over a slow fire until the food is evenly browned and cooked.
2. Shallow fat frying where a little oil is used to prevent the food from sticking to the frying pan, as in frying eggs, pancakes or vegetables. When vegetables are fried, they are tossed in a little fat which is absorbed by the vegetables. This method of cooking vegetables is also called sauteing.
3. Deep fat frying where food is cooked in at least 2″ of hot oil. There must be enough oil to completely cover the food when the food is first put in. This method of frying is used for curry puffs, fry chicken and many other dishes.

Grilling
This is cooking food directly over hot charcoal or under the electric or gas grill, as in cooking barbecue chicken or making toast. This is a very quick method of cooking and only very tender pieces of good should be cooked by this method.

Baking
This is to cook food in the heat of an oven as in baking cakes, pastries, biscuits and bread. The hot oven heats up the air inside it and food is cooked by the hot air. Care must be taken to cook the food thoroughly without burning it.

Roasting
This actually means cooking over the open fire, but with the introduction of the oven, it has now become very much like baking, except that fat is added to prevent the food from drying and burning and also to improve the flavor.

Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. Special thought has been given to the speed and ease of preparation to streamline cooking chores whenever possible to the minimum. Not only are these dishes attractive, they really are simple and speedy to make. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare. You can visit my website at http://www.a1cookrecipes.com

Article Source: EzineArticles.com

Have you heard of the waterless cooking method? It is a relatively new method of cooking that has many advantages. In the past, a lot of household cooking has involved cooking food with water. When cooked in water, however, a lot of the food’s nutritional value, not to mention the flavor, is taken away. Waterless cooking allows you to cook food in it own juices, retaining all the vitamins and minerals as well as most of the original flavor. There is no need to add water to foods (especially vegetables) because the natural moisture in the food is released and the steam created helps the cooking process. The steam is circulated throughout the pot and falls back into the food allowing it to stay moist and juicy.

So what are the advantages to waterless cooking? First of all, it is an easy way to cook. Many times you can use a one-pan cooking method so that all the food (meat, veggies and potatoes) is cooked together. This also allows for easier clean up with only one pan to wash up. And the new waterless cookware, with its superior heat distribution, tends to have less chance of food burning or sticking.

Waterless cooking also tends to cook food a lot faster. With the new waterless cookware available now the heat is evenly distributed along the bottom of the pot or pan. Because of this, there are no ‘hot-spots’ that may tend to burn your food. The lid of the pot forms a seal, which locks in the heat (as well as the moisture) so the cooking time is decreased.

As mentioned, waterless cooking is a healthy way to cook. None of the nutrients are lost during cooking, and you don’t need to add oil to stop the food from sticking to the pan, which also makes it healthier. The natural color and texture of the food is also retained which makes the food more appealing. Foods that are supposed to be crisp tend to keep their crunchy texture as well.

The features of waterless cookware that allow this cooking method to work include a flat bottom on the pots and pans which allow the most efficient means of heat transfer. The flat bottom connects with your stove element better, whether it be the coils of an electric stove or a gas unit, so that the heat transfer is more efficient. The cookware also has an iron core and an aluminum or copper base plate built into it that helps to retain a continuous, constant cooking temperature even after the heating element has been turned off.

Waterless cookware is typically made of high-grade stainless steel, which is better than other traditional pans in a couple of different ways. The stainless steel does not allow the taste of the metal to transfer to your food, as may be the case with aluminum or Teflon-coated cookware. Some companies use surgical stainless steel, which is the highest grade you can get for a real quality product. The stainless steel is easy to clean, durable (enabling it to last an extremely long time) and it allows you to keep your cookware sterilized.

One of the main features of waterless cookware is the special lid that keeps the natural moisture in the food from escaping. The lid forms a seal with the pot and lets the natural juices form into steam so the food cooks in its own natural juices, retaining all the nutrients and original flavors. There is a steam valve that whistles and tells you when you should turn off the heat (once the juices have created sufficient steam). In this way you save energy when cooking and the food is always cooked at a constant temperature.

Although it is referred to as waterless cooking, one thing you should do before cooking with this method is to rinse your food in water and then drain it before cooking. This ensures there will be enough water clinging to the food to create enough steam, mixed with foods natural juices, to cook it properly.

Cooking times with the waterless cooking method is generally a little less than traditional cooking times, depending on personal tastes for doneness. You should always cook your food at medium to low temperatures because the special waterless cookware construction allows the unit to conduct heat in the most efficient manner. You must also resist the urge to lift the lid during the cooking process as this will lengthen the cooking time and may even allow the food to dry out when the steam escapes.

The steam valve will tell you when you should turn off your stove element-when the correct temperature has been reached to allow the food to cook itself. When the steam valve whistles, turn off your stove, but do not lift the lid until the specified cooking time has elapsed-then you can open the lid and serve out your hot food. As a tip, put warm water into the unit after the food has been removed and let it sit while you eat so clean-up will be a snap afterwards.

Most recipes can be adapted (with a few alterations) to using the waterless cooking method as well. You will discover that old favorites will taste better and new recipes will be simple to master. The waterless cooking method is a new and healthier way to cook. It is more energy efficient, allows the food to retain its own juices, texture and color, and is an easy way to cook.

For more cooking articles, recipes, and cookware guides please visit my website at http://www.potsandpanscity.com/blog

Article Source: EzineArticles.com

When preparing food for the grill, the greatest challenge for home cooks is that grilling is an intense form of direct heat cooking, and controlling the heat can be tricky. Although most people see it as easy, grilling is actually one of the most challenging of the basic cooking methods. If cooking is like driving a car, grilling is like being strapped to a rocket ship! Now more than ever, creative home cooks are looking for the best cooking tips for gas grills. As the weather starts to get nicer and the great outdoors beckons, attention starts to turn to outdoor cooking – and gas barbeque grills can’t be beat for simplicity and convenience. But grilling only becomes EASY when you know these important cooking tips for gas grills that are guaranteed to improve your results. Grilling, like any basic cooking method, can be mastered. These cooking tips for gas grills will get you started on the road to expert grilling any time of year.

Preparing Recipes for the Grill

Cooking all recipes for the grill starts with understanding how the grilling method acts differently on different types of foods. Because grilling is an intense heat form of cooking, careful product selection is extremely important. The grill will not tenderize meats so you must start with a tender product if you want to end with a tender product. Marinating meats when making recipes for the grill is the best way to apply some tenderizing properties before cooking. The product itself is also an important consideration because you want to make sure it will be able to withstand this form of direct high-heat cooking. Different products will handle this differently and some are just not the best choice for standard grilling. A very delicate fish, such as tilapia, will not perform very well on the grill because the high heat may burn the outside of the fish before the inside cooks at all. Another consideration is when grilling combinations of different foods, as in skewering vegetables. A mushroom will cook faster than a carrot or potato, for example. You will achieve far better results by par-cooking the “harder” items prior to skewering so that all vegetables are the correct done-ness at the same time. Once you have considered the differences in the types of foods you will be grilling and preparing them accordingly, the basic procedure for creating recipes for the grill is:

1. Heat the grill on HIGH with the lid closed to heat up the coals and grates to as hot a temperature as possible.
2. Brush the food item with the oil of your choice and place it on the hot grates – presentation side (“pretty side”) down.
3. For GRILLING, leave the grill cover OPEN.
4. After a few minutes inspect the item. You are looking for the item to start to brown around the edges and to see pink (almost clear) moisture bubbling up to the top. This will be your signal that the item is 75% cooked on one side and that is the time to flip it.
5. Do not use a fork to flip the item and do not puncture it in any way – because that will allow precious juices to escape.
6. Using an instant-read thermometer – because this is the only real way to know when something is done – remove the item 5-10 degrees BEFORE the desired final internal temperature.

A Gas Grill Cooking Twist

Although GRILLING is always done with the lid cover open, gas grill cooking can incorporate additional cooking methods that make it preferable to cook with the grill cover closed. With the grill lid closed, the grill changes from a CONDUCTIVE cooking vehicle to a CONVECTIVE cooking one – more like your oven. Of course you could just use your oven for using these cooking methods, but outdoor cooking does have some advantages over indoor cooking – particularly in warmer weather. So how do you turn your dry heat, direct source cooking vehicle (the grill) into one that can utilize a moist convective cooking process? It’s actually a pretty cool technique for gas grill cooking. This is a trick I use most often with delicate fish, such as tilapia. First, I turn the heat OFF on the side of the grill that my tilapia will cook. Then, I add a pan of water to the bottom of the other side of the grill – right on top of the heat elements. Keep in mind that this “water” can be any kind of liquid you like. I use shrimp stock sometimes with fish, but you can season it with chicken broth, wine – anything that is liquid and imparts nice, complimentary flavors to the product you are cooking. Then, the fish is placed either directly on the grill (if you have a flat grate option) or you can put it in a cast iron pan and put it on the grill grates. The rest of the procedure for this type of gas grill cooking follows the normal grilling process – cook with your eyes and observations, flip after 75% done, use a thermometer to determine final temperature and remove a bit “early” to allow for the carry-over cooking that occurs. And that’s it, now you can consider gas grill COOKING in addition to standard GRILLING for great outdoor cooking results.

Gas Barbeque Grills vs Charcoal Grills

You will hear from many self-proclaimed GRILLMASTERS that the traditional charcoal grill is far superior to the gas barbeque grill, but the gas grill has many advantages that make it a great choice for any outdoor cooking situation. I will admit that the charcoal grill provides opportunity for a deep, smoky flavor that is not fully achievable with the gas barbeque grill, but after that all of the “pros” go into the gas grill’s column. For starters, the gas grill is much easier and safer to start because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the food. Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you can empty and clean the grill and no messy coals to dispose of. The other nice thing about gas barbeque grills is that they allow for consistent heat throughout the cooking process. With the charcoal variety, the cook has to really control the heat by actually moving products closer and further and this takes some practice and experience.

These cooking tips for gas grills seem simple but they truly are the difference between great grilling results and disappointing meals. The next time you get ready to grill, remember that careful product selection and a basic understanding of cooking methods is all you need to master the barbeque grill, creating outdoor meals and memories for life.

Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses. You CAN learn to cook without written recipes by taking his FREE cooking class that will change the way you think about cooking forever!

Article Source: EzineArticles.com