Better Taste for Barbeque Tips

We all know that for some reason, many people to take responsibility for the barbecue grill, and each time this option, and often on the grill a variety of reasons, the volunteers have already been destroyed, the wind too much fire pushed the fire, meat is not good, etc.

For more information on how to succeed no grill, grill the meat, and experts in all types of building a fire, light a few simple rules about how to use the grill and some advice about fire. He wants to control the basic rules of fire will be more likely to eat when you have a nice grilled meat, and if the law is more difficult to maintain, then slowly and conscientiously, what you do.

Most people think that grilling is much more than they thought would be a lot of problems to the table grill, the head of the network people are hungry, to visit them on the grill and a host of tips and tricks, and some people go, how it works, because they are too hungry to start. The best thing is knowing that the plan is determined by the time the meat should be ready and light the fire 20 minutes before, when the growth of the fire is not a problem, but down, it can be a very big problem.

There is a little "something to eat before you start, or in the kitchen stay focused on quality and do not take the time to cook the meat to prevent that nothing good about 30 minutes before loading on the grill, it helps the meat is cooked perfection.
In most cases you want the grid is not flames, but the heat will have to decide that he needs enough heat, or heat. The heat of the fire, or just something you wave that increases when the fire, a little water to kill some more "hot spots and reduce heat to reduce the time, you can not use large quantities of water, because if provides a good opportunity to kill the fire to run to the end. If you are not sure about the heat, you can expect, rather than a piece of meat and 10 minutes to see the effect.

Remove fat from meat before cooking, the fat will increase the heat when the network begins to flow, and in some cases, if the fire is too strong and really get the meat in an oven to note that c 'is a disaster for people to eat the meat. Anyway, if you cook a type of meat you've never cooked before, you can always check the heat before the meat on the grill was the beginning of the grid ahead of time, and to test the meat for 15 minutes and see if this is the right thing for him.

Wine Bottling and Syphoning

by: James Wilson

The ideal utensils to use for wine making and boiling ingredients & juices are those of good quality enamel. Those sold under a brand name are most reliable. The utensils must not be chipped.

It is almost impossible to pour clear wine from one bottle to another without stirring up the lees. Because of this, it is a good plan, to siphon off the clear wine when rebottling it.

Using about a yard and a half of surgical rubber tubing or plastic tubing, siphoning is a very simple operation. First, put the bottles or jars of wine on a table and the empty bottles on a stool or box on the floor. Next, put one end of the tubing in the first bottle of wine and suck the other end of the tube until the wine comes; pinch the tube at your lips and - holding on tight - put this end in the empty bottle and then let the wine flow. As the level of the wine falls, lower the tube into it, being careful not to let it touch the lees. When nearly all of the wine has been transferred, pinch the tube at the neck of both bottles, put one end into the next bottle and allow the wine to flow again.

In this way a constant flow is maintained and you have bottles of crystal-clear wine. The sediment from each bottle may be put together; this will clear in time to leave a little more wine.

Most of you will already have heard of one or other home-made wine and will have decided which to make. For those who have not yet decided, preference for a 'port* or 'whisky' may be the deciding factor and this must rest with yourselves.

I would advise you only in this: make, say, a gallon or a half-gallon of a variety of wines and then decide which you prefer over a period of time. I have whittled my own preference down to nine different wines which I brew regularly according to season, leaving the dried fruit for the time when fresh fruit is not available and when roots - potatoes, etc. - are too fresh for wine-making purposes.

NOTE:

Different recipes will call for slightly different approaches, but it must be remembered that whatever else has to be done, the brew must be kept in a warm place throughout the fermentation period, and that the process after fourteen days* fermentation in the tub is the same with all recipes.

Now select your recipe and go ahead with your wine-making, bearing in mind all that I have warned you about.

About The Author

James Wilson owns & operates www.e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you're interested in making your own wine, visit www.e-homewinemaking.com today and sign up for the FREE wine-making mini-course!



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Some Stuff About Cheese

by: Jerry Powell

Setting out to find a new cheese to add to your life is a great way to spend a weekend afternoon. There are some great spots in just about every city to explore new tastes. Once you find your new cheese, having it loose its flavor or dry out before you can share it with others is a sad moment. So let's talk about caring for the cheese.

As a rule, you shouldn't slice up your hunk of cheese before you are ready to use it. Unpasteurized cheese will begin to loose subtlety and aroma once it is sliced and more area is exposed to the oxygen in the air. So keep them in hunks as long as you can.

Find out from your cheese vendor, or from searching the Internet, what conditions were used to mature your new found cheese. Storing your cheese in the same conditions is often the best way to keep it flavorful. For hard, semi-hard and semi-soft cheeses the normal storing temperature is about 8-13 C (about 46 degrees Fahrenheit) for example. Cheese stored in the refrigerator should be removed about an hour and a half before serving, letting the cheese warm up allows the flavor and aroma to develop.

Keeping your cheese wrapped in waxed paper is much better than a plastic wrap or plastic container. Waxed paper, inside a loose-fitting storing bag will not lose humidity and will maintain air circulation. Plastic will often condense air and trap moisture. One exception to this would be blue cheese. Mould spores from blue cheese spread quickly and easily. If they stayed on the cheese that would be fine, but they don't, and quickly spread to anything close to them. Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.

Most cheese are like sponges for other strong smelling odors, so you don't want to store cheese next to the garlic dip, or anything that might damage the cheese's flavors.

So what cheese should we be looking for? Really it depends a great deal on what we might be serving with the cheese. If wine is on the list, then that may make it a bit easier to narrow down a good new cheese to bring home.

The rule of thumb for finding cheese to serve with wine is: the whiter and fresher the cheese the crisper and fruitier the wine. White wines normally go better with more cheeses than reds wines do, but a dry fresh red wine goes very well with soft cheeses, especially goat milk types. Light fruity red wines are often the best matches for other cheeses, but the heavier reds are a hard match with cheese. Sweet wines a great with the cheeses that have a high acidity, the contrast in tastes is often very enjoyable. Dry champagnes a great choice with bloomy white rinds.

The matching of cheese and wine is such an old culinary tradition that when you are first starting out on the matching exploration of these two, try combinations which include cheese and wine from the same geographical regions. There are probably good reasons they make the cheese and wine they do.

Personal enjoyment is the last and final line of judgment. So enjoy yourself and have a great time exploring new tastes.

About The Author

Jerry Powell is the owner of a popular site known as Gourmet911.com. As you can see from our name, we are here to help you learn more about different kinds of Gourmet food and Wines, Coffees from all around the world.

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

The Greatness Of Gumbo

by: Kirsten Hawkins

Perhaps nothing is better known as a staple of Cajun cuisine than gumbo, a spicy, hearty stew or soup whose name literally means “okra”. Called one of the greatest contributions of Louisiana Cajun kitchens to American cuisine, it came to that state with the first French settlers, who loved bouillabaisse, a highly seasoned French stew. Unable to find their usual ingredients to make bouillabaisse, they substituted local ingredients such as shrimp, fish, and okra. After a century mixing with Spanish, African, and native cuisine in the region, the step was no longer recognizable as its French precursor and was instead something completely new – gumbo.

Still extremely common in Louisiana, gumbo is also found all along the Gulf of Mexico, and is often eaten in the cooler months, when the extended cooking required to make the usually large batches of the dish will not heat up the room to uncomfortable levels.

Gumbo consists of two main components – rice and broth. The two are mixed together only for serving, and while new rice must be prepared daily, broth can be frozen and saved for future consumption.

Rice for gumbo is usually white or parboiled rice steamed or boiled with salt or a touch of white vinegar for flavor. There is some dispute over the proper ratio of rice to gumbo – “damp rice,” for those who like a lot of rice with their broth, and, on the opposite extreme, only a modicum of rice. In some areas, it is also common to add potato salad to the gumbo, either with or without rice.

The broth comes in several varieties. One of the most common is seafood, containing crab, oysters and/or shrimp. Equally common is chicken gumbo with the Cajun sausage called audouille. There is also duck and oyster gumbo, as well as a variety of gumbos made with other fowl, such as quail or turkey. Rabbit can be used for gumbo, as can the Cajun smoked pork known as tasso. Gumbo z’herbes (from the French gumbo aux herbes), gumbo of smothered greens thickened with roux, also exists, and was commonly eaten during Lent, when meat was traditionally forbidden by the Church.

Gumbo was originally made with okra, and some, especially in Southeast Louisiana would argue that anything made without okra can not rightly be called gumbo. Okra gumbos usually feature lighter meats, such as chicken or shrimp, and the okra is cut into pieces and simmered in the pot along with the meat and the three spices that form the so-called “Holy Trinity” of Cajun cooking – onion, celery, and bell pepper. Other spices, and rarely processed meats such as sausage, are then added to the mix. Contrary to popular belief, it is frowned upon for a chef to make Cajun cooking overly hot or peppery – these are left to the diners themselves if they wish to add more spices later.

Gumbo can also be made with a roux base, which has a much stronger taste and takes any sort of meat. Roux by itself is often very dark, though it can be combined with okra to make a lighter stock. Filé, a powder made of dried and ground sassafras, can also be used as a base for gumbo, though it is never, under any circumstances, combined with okra. Originally, it was used as a substitute when okra was not in season. In modern times, it is commonly added as a powder to a roux based gumbo.

Regardless of its base and history, gumbo remains a tasty staple of Cajun cooking.

About The Author

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

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Soul Food

by: Troy Pentico

The history of American soul food can be traced all the way back to the days of slavery. More often times than not, the slaves were given the most undesirable part of the meal, the leftovers from the house. Pairing this with their own home-grown vegetables, the first soul food dishes were invented. After the slaves were freed, most of them were so poor that they could only afford the most undesirable, inexpensive cuts of meat available to them. (The leftover, unwanted parts of a pig such as tripe, tongue, ears, and knuckles). As in the days of slavery, African-Americans used their own home-grown vegetables and things they could catch or kill to complete their meals.

In the modern United States, soul food has truly evolved. It has become part of the African-American culture, bringing family members together on all occasions from birthdays to funerals, to spend time together preparing meals. The history of soul food is mainly an oral one; recipes were never really written down so while two families may be preparing identical meals, chances are that they don't taste very much alike. Different ingredients, cooking methods, and techniques go into preparing soul food meals, causing the end results to come out differently.

One of the most obvious and widely-recognized characteristics of African-American soul food is the fact that hot sauce and more intense spices are incorporated into meals as often as possible. For this reason, soul food is not for those who can't take the heat or are prone to heart burn!

Another characteristic of true African-American soul food is that nothing is ever wasted. Having originated from the leftovers of just about anything. Stale bread was quickly converted into stuffing or a bread pudding. Over ripe bananas were whipped up into banana puddings, and other ripe fruits were put into cakes and pies, and leftover fish parts were made into croquets or hush puppies.

Sunday dinners are definitely the times when soul food is most commonly seen on tables. Sunday dinners are a time for African-American families to get together to prepare and partake in a large meal. Sunday dinners normally take up the entire day (normally following a church ceremony), and family members come from far and wide to partake in this meal together. Sunday dinners took place in the form of potlucks, also, where various family members contribute a dish or two and form a big, fine meal. Collard and mustard greens, kale, ribs, corn bread, fried chicken, chitlins, okra, and yams are all excellent examples of African-American soul food that might be found at a Sunday meal.

Soul food is not generally a healthy option for a person that must monitor their diet. Fried foods are generally prepared with hydrogenated oil or lard, and they usually tend to be flavored and seasoned with pork products. Since this may be what contributes to such a high percentage of African-Americans that are significantly overweight, soul food preparation methods are now slowly starting to be refined, bringing a lot more healthy options to the table. Rather than the increasingly unhealthy pork products, use of turkey-based products is becoming more and more popular as time passes. The fried foods that are so beloved of the culture can now be prepared using a lower fat canola or vegetable oil.

About The Author Troy Pentico Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes. http://www.tastychef.net

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Save Money The Crock Pot Way

by: Lisa Paterson

Saving money – is something we would all like to do. Whether you are struggling to manage day to day or earning a six figure salary, saving is something we all think about.

There is one thing we can all save on. The one thing we all do, every day, several times a day.

We all … Eat.

And food these days can be so expensive. It is quite easy to go to the grocers and spend your entire weeks pay just on food. Meat especially can put a hole in anyone’s budget.

After a long day at work, the last thing you want is to spend the rest of the day in the kitchen preparing dinner. So the quick option is often just to fry or grill up some steak. But this is expensive. And frying those cheaper cuts of meat – ugh!

You have heard the old saying ‘tough as old boots’.

They end up so tough, that even if you do manage to eat them; you will be lucky not to chip a tooth or dislocate a jaw; both of which cost even more.

How about if you could save money on your food bill and save hours in the kitchen at the same time?

Well the solution for you is . . . the Crock Pot.

It allows you to turn those cheap meat cuts into not only edible, but absolutely delicious meals. And, does it all, while you are at work.

This is not some new gimmicky thing you see in info-commercials on late night television. This is a real kitchen appliance that has been around since the early 1970’s.

It uses low heat and a slow cooking method which tenderizes the meat.

Just put the vegetables and meat in the pot in the morning on the way to work and come home to the delightful aroma of dinner ready in the evening.

Save money - the cheapest meat cuts are the best ones to use, they are full of flavor and appreciate the long cooking time.

Happy Crock Cooking

Lisa – “The Crock Cook”

About The Author Lisa Paterson is the author of http://www.a-crock-cook.com, a unique site dedicated to Crock Pot Cooking. Her and her husband Neil, share their own family Crock Pot Recipes with you. Each and every recipe has been cooked by themselves, so you know each recipe will work. **Webmasters Please Note - If you wish to use this article then the above static link to http://www.a-crock-cook.com must be included.**

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White Bread

by: David McCarthy

White bread is a subject that is constantly being raised in recent times when such things as intestinal and bowel problems arise. The common belief is that it acts like a glue once inside the intestines and prevents waste taking its normal course. Depending upon whom you listen to it is a cause of digestive disorders, weight gain or even bowel cancer. I am yet to see conclusive evidence but there is a mass of circumstantial evidence to back each prediction.

White bread is by far the most popular because it is mass-produced, specifically for supermarkets, and is usually sold at lower cost than better quality breads. Children love it because it doesn’t require so much chewing and can be swallowed en masse. Parents seem to like it because the children complain less about it than they do whole grain breads. However, we live, we are told, in an enlightened age and are becoming more aware of the importance of what we eat today to our future health and well-being; after decades of attempting to shorten our lives through inappropriate diet.

The fact of the matter is that our digestive system does require roughage to function properly. This is even more necessary today because so many people lead inactive lives. Where our grandparents used to toil physically to burn up calories and keep their bodies functioning we, of this generation, do not lead such an active lifestyle therefore we need to rely upon diet to maintain body fitness.

It is necessary to find roughage at every opportunity. This can be achieved by following the advice of the food pyramid and that indicates using whole grain breads rather than white. It also means that we should be increasingly aware of claims that certain white breads are high in fiber; according to USDA we should be eating whole grains in the perfect diet.

Together with your whole grain bread you should include foods from each of the five food groups each day. The groups are:

1. Fruits.

2. Vegetables.

3. Calcium foods.

4. Grains.

5. Proteins.

Detailed information of these food groups can be found in a previous article at:

http://www.recipesmania.com/article-food-pyramid-1.html

Please remember that life is meant to be fun and it cannot be fun if you are unfit or unwell. A healthy diet today means more fun years tomorrow. Only you can make the decision and you should make it today and get started immediately. This is the only life you have it isn’t a dress rehearsal.

This article is copyright © David McCarthy 2006 and may be reproduced in its entirety with no additions providing a link back to http://www.recipesmania.com is included.

About The Author David McCarthy is webmaster at http://www.recipesmania.com a website dedicated to freely sharing knowledge about food, diet, recipes for all occasions together with a section for weight-watchers and a free weight control program.

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Bartending Pro Tips Part 2:

This article is a continuation of Bartending Pro Tips Part 1: How to Make Money and Have Fun With a Career In Bartending

by: Steve Landen

8. If there is trouble or violence try, at all costs, to avoid coming out from behind the bar. Raise your voice and attempt to take control verbally, while you are dialing 911. Many bars do not provide security. A personal friend of mine came out from behind the bar and hit an assailant with a full bar bottle since the assault was against a woman. That bartender (who owned the bar) is still in prison not because the bad guy died days later, but because the bartender “came out from behind the bar.”

9. Tip jars are sort of an optional thing, depending on the type of bar. If you follow the sort of relationship-building techniques I have suggested, then when your customer is cashing out it should be a face-to-face, handshake-to-handshake experience They are a lot more likely to deal with you fairly (maybe show off a little bit too) than if they can sneak a few quarters and a dime into a tip jar when you are busy. If you have waiter and waitress staff, one surly server can easily cost you a considerable amount, and that is only if you ever even see their tips. Tip and bar/service accounts should, in my opinion, be kept separate and are in many establishments.

10. That naturally brings me to keeping the other staff happy! Their ability to make money has to do with how well the drinks are made and how quickly they can deliver them, so there is a delicate balance between your bar customers and the table customers. Keep an eye on your own customers, and try to anticipate when they might need another drink. Take care of it, in advance, and if you you are filling table orders (very important) always acknowledge your bar customers and let them know that you noticed. Assure them that their drink is coming right up!

11. Even if it is not within your job description, help the table staff clean up and flip the chairs. Support them any way you can. The only time I would ever advise coming out from behind the bar would be in defense of the staff, and, even then, yell loudly, several times (to staff mostly), for someone to call 911. They will need to know that they have your support (even in if your place of employment has bouncers), so just always do what you can to protect their sense of having a good place to work because, in spite of all your efforts to provide a fun atmosphere for your customers, unhappy staff can detract from that.

12. When you have time, spend time talking with your customers. Don’t sit on a stool sipping a coke and obviously trying to find some time alone, even if you are “on break.” You can be on break at home. Talk news, talk about local folks and interesting places, but more importantly try and get them talking about what is important to them. They aren’t in a library, they are in a bar, and maybe they want to talk, a lot more than be talked to. It’s easy to walk away when you get busy; they can wait and, if they can’t, start gauging their intoxication level.

13. Thank every customer for having spent their time there with you and, if possible, shake their hand. That sort of thing means a lot to people and will keep them coming back. Look them in the eye, particularly when they are cashing out. (Tip Time)

14. If that moment isn’t available, because you are otherwise involved, when you see them rise to leave (and you are sure the bill is cleared), just yell over your shoulder “Hey (name) thanks! Be careful and come back, OK?”

15. Study any bartender’s book on mixed libations carefully, but it’s just as important to watch your co-workers mix drinks. It is a craft that can be learned from experience. If anyone requests a drink that might be from their local area, or by a name you are not familiar with, don’t be ashamed to say “Hey, I don’t know it but I’ll make it right now. Teach me!” They will usually be proud to.

Some bars are just crazy some nights, or are just always that way, and you might be one of four or five bartenders with very little time to employ some of these techniques, especially with loud music or live bands. I know, I have worked in them as well but, even so, you will have brief moments when you can utilize these suggestions and, believe me, they will pay off. Even with multiple and busy bartending situations, customers will seek you out, try to sit near where you are working and, when you aren’t working, they will ask when you are going to be working next.

By the way, once you have a “following,” changing jobs is easy!

Bartending is a fun, interesting and lively job! I have made up to $50,000 a year bartending as a second job!

Find a place you enjoy living, a bar you like and ENJOY work for a change!

About The Author Steve Landen has been bartending for half a decade. He is a contributing writer for Bartending-World.com, a bartending school resource site for current and aspiring bartenders. info@bartending-world.com

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Bartending Pro Tips Part 1:

by: Steve Landen

In a bar, you will find an interesting and diverse community of people who will seek out fine bartending, not only for the relaxation and camaraderie, but also for a familiar and comfortable environment where they are recognized and accepted. For many people, in this competitive and aggressive world, a bar may be a sole source of sustenance for those basic things that are so essential to us all as humans. We are, after all, social beings.

Who doesn’t recall an episode of the television series “Cheers” when every time one of the leading characters would walk in, the entire bar would erupt in the chorus of “Hey Norm?”

Few of us are entitled to such a universal form of recognition and instant acceptance from bar patrons, but an excellent bartender can provide almost the same sort of experience for customers.

I bartended to work my way through both undergraduate and graduate school, and have gone back to it several times when I grew weary of corporate life. The money (if you do it right) is about the same anyway, and, admittedly, it is tiring and demanding, like any job, but it is a heck of a lot more fun!

Every bar is different in its nature and appeal (strip bar vs. a restaurant’s cocktail lounge), so this is not a “one size fits all” but, for the most part, if you follow these few words of advice, you can make it both enjoyable and very profitable!

1. Welcome all of your customers as though you know them and introduce yourself. Remember their names and welcome them, using their names, the next time they visit. (Keep a legal pad if you need too, “gray beard, thick glasses, name George, drinks Bud”…and any quirks you can note that will help you recall. Failing that just say “Hey good to see you again!” Just think of it like if you were having a party in your own home.. It’s easy!

2. Always keep in mind what their drink of choice is and be prepared to offer them their preference. You should already know the names and preferences of your regulars.

3. If a customer comes accompanied by a date or companion, treat them both as if they are royalty, address the customer as in “Wonderful to see you again, Mr. or Ms so and so (if they are a regular). And what can I do especially for your guest?” Be sure to use the finest glass for their friend. If you treat them with that sort of respect, you cannot only expect a nice tip, but you can bet that they will be back over and over, and looking for you.

4. Yes, do remember jokes. Remember them when you hear them and study them on the Internet. Internet jokes are so boring that most of us just delete them, but ahhh…the telling of a joke is just that, it is the delivery and the story telling that makes it both interesting and amusing. Be prepared to have at least two new ones on every shift.

5. Your smile and your obvious enjoyment of both your job and your customers are worth a lot more than tossing bottles about or doing circus tricks. If you can do it, well it doesn’t hurt, but most folks are there for a drink, company and the respect and recognition that they don’t receive in day-to-day life.

6. Depending on the policy of your employer, when customers come in for the first time, and have just one beer while reading the newspaper or looking around, and then start to leave, slide them a free beer/drink and say “I am glad that you came in and I have enjoyed your company,” (calling them by name, of course). “My name is so and so, and please do come back.” Pay for that beer/drink out of your tips if you must; you will get it back, ten-fold.

7. Remember that these are customers. They are not really your buddies, so stay professional.

8. Though you will have many opportunities for intimate encounters, stay focused on your career and that you are there to make a living. Don’t ever forget that “one night stands” are never just that in the bartending world; the customer you became close with will likely be sitting on the other side of the bar, within a few days, regardless of how much you regret that moment.

Tips 9-13 are not listed due to article length constraints. Please visit our website listed in the resource/bio box for part two of these bartending income generating tips or look for Part 2 of this series on this website titled: Bartending Pro Tips Part 2: How to Make Money and Have Fun With a Career In Bartending!

About The Author Steve Landen has been bartending for half a decade. He is a contributing writer for Bartending-World.com, a bartending school resource site for current and aspiring bartenders. info@bartending-world.com

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Cheese Making Through the Ages

by: Jean Feingold

The many different types of cheeses available mean there is something to suit every taste. It is generally believed that cheese was first made in the Middle East. Legend has it that a nomadic Arab made cheese by accident when a saddlebag filled with milk fermented due to the hot sun and the galloping movement of his horse.

Early cheeses were not the solid products we eat today. They were simple curds and whey, like what Little Miss Muffet ate. The curd is the solid part while the whey is liquid.

Workmen making cheese are depicted in Egyptian hieroglyphics. In ancient times, the whey was eaten immediately while the curd was salted or dried for preservation. The Roman Legion helped spread the art of cheesemaking throughout Europe and England. The monasteries and feudal estates of Europe made great improvements in cheesemaking during the Middle Ages. Many of the classic varieties of cheese enjoyed today were developed by monks. During the Renaissance, cheese decreased in popularity because it was considered unhealthy. By the nineteenth century, sentiment had changed and cheese production moved from farms to factories. No one involved in the early history of cheese could have imagined that today people would buy cheese online.

While most cheeses are mass produced today, some artisanal cheeses are still made by hand using old-fashioned techniques. When you buy cheese online, it is possible to deal directly with the people who make the cheese.

How cheese is made today

Cheese can be made from the milk of cows, goats, sheep and even buffaloes. The basic principle involved in making natural cheese is to curdle the milk so it forms into curds and whey. Contemporary cheesemaking methods stimulate the curdling process by using a starter, which is a bacterial culture that produces lactic acid, and rennet, a coagulating enzyme to speed up the separation of liquids and solids. Different bacterial cultures are used depending on the type of cheese being made.

The least sophisticated types of cheese for sale are the fresh, unripened varieties like cottage cheese. These are made by warming milk and letting it stand, treating it with a lactic starter to help the acid development and then draining the whey. The cheese is eaten fresh. This is the simplest form of cheese.

For more complex cheeses, bacterial cultures are used to lower the pH or acidify the cheese. It is important to make sure the right amount of acid is produced or the cheese's texture will be poor. At this point, the cheese will begin to coagulate and form curds and whey. The process is enhanced by adding rennet.

The curd is then heated and cut, allowing whey to escape. The curd hardens before it is salted, shaped and pressed. Depending on the variety, the cheese will then be aged or ripened for different amounts of time. Bacteria are still growing in the cheese, resulting in flavor and texture changes.

Cheese rinds are formed during the ripening process, often naturally. The rind's main function is protecting the interior of the cheese while allowing it to ripen harmoniously. Its presence does affect the final flavor of the cheese. Every variety of cheese for sale has gotten to market after being made through some variation of this process.

About The Author Jean Feingold is a copywriter for Catalogs.com. Catalogs.com is the Internet's leading source for print and online catalog shopping - and a growing hub of original content and "how to" information at www.catalogs.com.

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Poker and Cigars - Together Forever?

by: Jeff Hudson

At one time those who sat at a poker table considered cigars and poker as part of the same package. They freely puffed on their cigars as they rolled their hands over their piles of poker chips. Men skilled at the game of Texas Hold’em were usually equally skilled at the art of lighting and maintaining a smoking cigar. The cigar enthusiasts at BuyDominicanCigars.com mourn the day in age when this scene was easy to find. Many of us think this pastime may become a thing of the past unless the current trend is reversed.

At the dawn of the last century, and for a period that lasted until well into that century, all manner of gambling establishments were populated by cigar smokers. Blackjack tables, as well as poker tables had rings of cigar smoke floating above them.

A host at a poker game or at a game of blackjack might be called on to provide an implement for the cutting of one or more cigars. Such hosts needed to furnish guests with more than poker chips and a pack of cards. They also had to provide their guests with plenty of cigar ashtrays. Preparations for a long poker or blackjack game demanded more than just the accumulation of drink and snack foods. Such preparations also included the purchase of extra butane lighters.

Now however at the start of the 21st century things have changed. Now the city and state rules and regulations have called for a ban on the use of cigars at a game of Texas Hold’em. In fact, if one now walks into a gambling casino one cannot find a single soul puffing on a cigar. There may be cigar smokers at such establishments, but they no longer feel free to smoke while they play poker. A visit to Hollywood Park in Inglewood, CA uncovers the confined area into which the cigar and cigarette smokers have been moved. It is a small room in the corner of a larger room. It usually contains several small chairs and one large chair. That large chair has the ability to provide someone with a message.

Customers just slip a quarter into the arm of the chair and then sit back for five minutes. Then the frustrations that those same customers might have felt at not being able to smoke a cigar while playing poker are apt to disappear. And of course one is free to smoke a cigar or a cigarette is this same room. Because the smokers are unable to busy themselves with the playing of poker or blackjack, these rooms frequently have on the walls some interesting posters. Since Inglewood is located close to the Filmmaking capital of the world, most of the posters focus on early Hollywood and the early entertainers.

Even if one has no interest in smoking a cigar, and even if one has no desire to get a message, still it is fun to examine those posters. A close examination might allow one to find the picture of Kirk Douglas when he was just a young man. One could look at that picture and appreciate why he became such a star. One might also wonder what he would say now regarding the current rules, rules that prohibit the once accepted combination of cigars and poker.

About The Author Jeff Hudson is the owner and creator of BuyDominicanCigars.com, a site that offers a wide range of premium cigars from the Dominican Republic and other fine cigar producing countries. info@buydominicancigars.com

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Save Time in the Kitchen

by: Glenn Ford

So how can you save time in the kitchen? Try out these pieces of advice.

Kitchen Tools

Get a nice brand new pair of scissors just for the kitchen. These scissors can be used to cut green onions, herbs and mushrooms, plus large lettuce leaves. You can also use them to cut chicken stribs, or trim bread. Make sure you only use these scissors for your kitchen. Hand wash with warm soap and water.

Butter

Microwave your butter for 10 seconds on 50% power, then flip it over and do another 10 seconds on 30% power. Nice soft butter, ahh…

Boiled Water

So how do you get your water to boil faster? Tired of waiting like me? Use fresh cold water and put a lid on your pot. It will boil very quickly.

Skin Removal

It’s pretty easy to remove chicken skins. Get a dry paper towel and pull towards the base of the chiken leg or wing. It will peel right off.

Defrosting

Always put food types in separate containers. You don’t want to freeze your chicken and other items together. They can then be put in plastic freezer bags and you can use what you need from each type of food.

Roasting

If you don’t have or like using a rack to roast, get two extreme sized onions, cut them in half and place on a roasting pan. Set the roast on top of the onions and the fat will drain. In addition the onions add flavor to your meat!

Garlic

The best way to remove garlic screen from fresh garlic cloves is to microwave the clove(s) for 10 seconds and they will slip right off.

Sliding

Have you ever had your bowl or cutting board slide on the counter top? An easy fix for this it to put a damp towel under the cutting board or bowl. No more movement.

Tomato Skin

If you need your tomatoes peeled, try cutting them in half and microwave them. Microwave for about 3 minutes on the high setting. The skin will peel away with no hassle.

Freezing Wine

Have three fourths of a bottle of wine left from cooking? You can fill up ice cube trays with the leftovers. Makes great serving sizes for future sauces and/or casseroles.

Grating

Spray a tiny amount of oil on the grater before you use for cheese or any other type of sticky food.

Chilling Cheese

To stop semi-soft cheeses, like mozzarella and monteray jack, from sticking to itself, freeze for 5 minutes. This will help out nicely during the shredding process.

Kitchen Inventory

Ever been halfway through cooking a meal and find you’re missing an ingredient? Check your recipe list before starting and save yourself a lot of time and head aches.

Rice

It’s always best to cook rice in extra quantities then you expect. It holds up well in the refrigerator (up to one week) and you can heat it easily in the microwave for a minute as leftovers.

About The Author Glenn Ford A recipe and food fan. Please visit http://www.recipetrove.com for more greate recipes and tips. Check out http://www.mps-shopping.com for all your supply needs.

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Soup - A Meal In A bowl

by: Roshan Kumar

Soup is often called a meal in a bowl; Various forms of cooking remove the essential nutrients from the vegetables, but soups retain most of the essential vitamins and minerals and makes a nourishing and a healthy meal.

Soups can be easily made at home; Depending on the number of people to be served and if any specific nutritional needs, the following healthy soups may be considered:

Tomato Soup: A homemade soup is much more fresher and nutritious than from artificial powdered soups and tinned soups. Tomato soup provides lots of fibre and is also a source of Vitamin C.

Gazpacho: Native to Spain, it's an extension to the regular tomato soup; It is usually made with tomatoes, bread crumbs, spring onions and other vegetables. It is a rich source of Vitamin C.

Lentils: Soups from lentils are very simple to make and are a good option for vegetarians. Lentil Soups provide lots of protein, Iron and fibre.

Chicken Soup: Chicken soup and broth have been used since ancient times. originally from China, Chicken soup is said to help clear a running nose. It contains proteins and also is asource of Vitamin B.

Minestrone: This soup comes from Italy and is made with lots of fresh vegetables. It is usually served with Pasta or Rice. It provides Proteins, Fibres and Vitamin C.

A number os easily digestible meals can be prepared by using a good homemade stock that is made with various combinations of pulses, grains, fish and vegetables. Homemade stock is made by boling meat, chicken or vegetables with spices and herbs. It is a slow cooking process which helps in concentrating the different flavors.

Soups come in various forms, but the most common are:

Tinned Soups : Tinning of Soups sterilises them so that they do not need preservatives. Most tinned soups contain salt, the quantity of which is usually displayed in the label. Tinned soups contain lesser amount of nutrients compared to homemade soups because they are usually cooked for a long time and then canned.

Dried Packet Soups (Powders): Soups that come in small sachets and packets usually have very few nutrients and more additives than tinned soups or home-made ones. Usually monosodium glutamate is used to enhance the flavor of foods, but due to consumer pressure the levels of monosodium as an additive are being reduced. The thickeners found in many commercial soups may be derived from wheat, therefore it is usually helpful if you check the lables before buying.

Carton Soups: These soups compare very well with homemade soups in freshness and quality. Carton soups are freshly prepared and pasteurized instead of being heated in a high temparature like tinned soups; Carton Soups are therefore are healthier compared to tinned and powdered versions. But some carton soups may be high in calories if milk or cream is added; So it is best to check the ingredients in the label.

About The Author Roshan Kumar is the creator of the website on Indian recipes, "Indian food Kitchen", http://wwww.top-indian-recipes.com. It gives you a taste of Indian cuisine with over 500 recipes in various categories as well as cookbook reviews and food articles.

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Don't Use That Kitchen Knife Until You Know How To Care For It

by: D Ruplinger

When using a kitchen knife, or any sharp object, remember to put safety first. Although it sounds obvious don’t run around with a sharp knife in your hand, don’t point a knife at anyone and always cut away from yourself not towards yourself. Also, don’t use your finger to see how sharp the blade is. Yes, I know some of you reading this article have been guilty of this at least once and have found out that the edge of the knife was indeed very sharp because you cut yourself on it!

Another important safety tip is to never use the knife for other than its intended purpose. No, a sharp kitchen knife should not be used as a makeshift screwdriver or as a device to try and pry open a locked door that you can’t find the key for. Nor should it be used to pry apart a stack of frozen hamburger patties. You could easily cut yourself if the knife slips and you are also in danger of breaking the tip of your knife off. Also, don’t use your kitchen knives to cut the tops off plastic jugs or to cut cardboard boxes unless you want to almost instantly dull your knife. Use a scissors or utility knife for those jobs.

When you buy a kitchen knife you get what you pay for so invest in the best quality knives you can afford and buy them from a reputable dealer. A fully forged carbon knife is the highest quality knife you can buy. High carbon stainless steel knives are also pretty good. Regular stainless steel knives aren’t as good and won’t last you as long but any knife will last longer if you take care of it properly (and most people don’t care for their knives the way they should). What should you do to properly maintain your knives? Below is a list of 6 important knife care tips.

1) Never ever, and I repeat NEVER, put your knives in the dishwasher. The harsh chemicals from your dishwasher detergent will pit your knives and the dry cycle will also damage your knives. In addition, if the sharp edges of your knives bump up against anything else, like your plates, it will damage and dull your knives. Instead, as soon as possible after using your knives, wash them by hand with a mild detergent and hand dry them. Don’t allow the knives to drip dry because moisture will dull your knives and will damage the wood handles of knives.

2) Always use a cutting board. Don’t cut on your countertop. Not only is cutting on your countertop bad for your countertop, it’s bad for the blade of your knife too. And never use a glass cutting board. Glass cutting boards may be pretty but they are also pretty horrible for a knife. It’s a quick way to dull and ruin a knife.

3) Regularly use a honing steel to maintain the edges on your knives, but learn how to use the honing steel properly. To learn the right technique, ask the dealer where you buy your knives to sell you a good honing steel and to also show you how to use it.

4) Have your knives professionally sharpened. Although there are lots of knife sharpeners available for in-home use, I don’t recommend using them. It’s too easy to permanently damage your knife. Instead use your honing steel regularly and take your knives to a professional for sharpening a few times a year. If you take care of your knives properly you won’t need to get your knives sharpened more than a few times a year depending on how much you use your knives.

5) Don’t store your knives in a drawer with lots of metal objects, such as your kitchen utensil drawer. The edges of your knives will get banged against the other metal things, damaging and dulling the edges of your knives. You can still store your knives in a drawer, but don’t have that drawer crowded full of other items. Just keep your knives in that drawer. Another option is to use a wood block to store your knives.

6) Use the correct knife for the task at hand. Don’t use your serrated bread knife for chopping and dicing. Don’t use your boning knife to slice your bread. Instead, use a chef’s knife (also called a cook’s knife or a French knife for chopping, slicing and dicing. Use a paring knife for peeling and trimming, and for cutting and slicing small items. A utility knife is great for slicing meat and cheese. A boning knife is for cutting meat and poultry. A fillet knife is a great for cutting fish. And, as you would expect, a bread knife’s best use is cutting bread.

With proper use and care, your knives will last you a long time and will help make your kitchen cutting tasks easier and more enjoyable.

About The Author D Ruplinger is a featured writer for http://www.luxurycutlery.com. For more information on cutlery along with cutlery reviews visit http://www.luxurycutlery.com.

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5 Quick And Healthy Breakfast Ideas

by: Susanne Myers

Breakfast is the most important meal of the day. A recent study has shown that women who skip breakfast consume an average of 100 calories more than those who eat breakfast. Enjoying a healthy breakfast in the morning will also keep your blood sugar levels even, which will help you stay more alert and in a better mood.

With our busy lives, it is sometimes hard to find the time to fix breakfast in the morning. Here are a few quick ideas that take hardly any time at all to prepare and most of them you can carry with you and enjoy on your way to work or when you get there.

1. Whole grain cereal with skim milk

All you need is a bowl and a spoon. This should take you about 1 minute to prepare and 5 minutes to eat. A nice and easy breakfast idea when you are running late.

2. Breakfast Parfait

You can make your own healthy version of the breakfast parfait. Put some low-fat vanilla yogurt in a container. Keep some snack-sized bags of granola in your pantry and some small bags of frozen berries in your freezer. Or use fresh fruit when available. Just grab everything as you head out the door and enjoy your parfait at work.

3. Whole Wheat Bagel with Peanut Butter (add a piece of fruit)

Toast a whole-wheat bagel with some peanut butter for a filling breakfast. Grab a piece of “portable” fruit such as an apple or a banana before you leave the house and breakfast is done.

4. Boiled Egg Sandwich

Keep a few boiled eggs in your fridge for a protein rich and filling egg sandwich for breakfast. Just slice the egg on some honey wheat bread and sprinkle a little salt on top. If you’d like you can add a small amount of mayonnaise as well.

5. Breakfast Smoothie

Breakfast Smoothies were invented for busy people. Pour some milk or yogurt and juice in your blender and toss in some berries or a banana and a scoop of protein powder. There are many other great recipes available. Visit http://www.healthymenumailer.com/articles for a free ebook of breakfast smoothie recipes.

Try a few of these ideas and you’ll find yourself more alert and in a better mood in the morning. Starting your day off right, will also help you snack less during the day and will keep your metabolism running high. No more excuses to skip breakfast – just spend a few minutes each morning putting one of these meals together.

About The Author Susanne Myers is the co-creator of Healthy Menu Mailer. Busy Moms love the easy-to-prepare healthy dinner recipes, grocery lists and encouragement to stay healthy every day of the week. Get 7 free easy-to-prepare recipes that everyone in your family will enjoy by visiting http://www.healthymenumailer.com/sample.html.

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Safe Food Handling For The Holidays

by: Geoffrey Cook

Did you know that the turkey you thawed on the kitchen counter, instead of in the fridge, could now contain bacteria levels high enough to harm human life, even though you can’t see, smell, or taste it?

There’s nothing better than a home cooked meal during the holidays. But, with all the special effort that goes into making one, everything will be for naught if the food has not been stored, prepared, or cooked properly.

Food experts agree that the safe handling of food should be the top ingredient in any recipe.

While they may not turn you into a gourmet chef, following these simple food-handling tips will keep your family and guests safe from unpleasant, and sometimes life-threatening, food-born illnesses.

When buying raw meat, keep juices, which may contain bacteria, from contaminating your hands or anything in your grocery cart. Plastic bags work great for this purpose.

Meat should also be picked up at the end of your grocery shopping and should not be placed in the same bag as fruits and vegetable.

If you plan on storing your meat for 2 to 3 months in the freezer, make sure you buy some freezer proof wrap. The wrap that the store uses is designed to allow air into the meat product and is, therefore, not good for freezing. This is because beef products turn from a purple color to a bright red when exposed to air, making them look fresh, but if left too long will promote bacteria growth.

Defrosting should be done in the refrigerator or in a sink full of water, changing the water about every 45 minutes. A refrigerator allows the meat to defrost in a controlled atmosphere, slowing down the growth of bacteria. Never defrost your meat on top of the counter at room temperature. This can quickly become a bacteria breeding ground. The growth rate of bacteria multiplies rapidly between 40F (4C) and 140F (60C).

Once meat has been thawed it must be either cooked immediately or placed in the refrigerator and then cooked within 24 hours. Never refreeze meat. Most meats and poultries only have a safe fridge life of 2 days, whether stored after thawing or purchased fresh.

When handling raw meat, wash your hands before and after. Also, wash counters or plates you plan to reuse in the preparation process if they have had raw meat on them, as they will also contain harmful levels of bacteria.

As humans, we also carry harmful organisms on our skin which, when spread to food, produce a toxin that normal cooking cannot destroy. Therefore, it is essential to wash our hands thoroughly with soap and water prior to handling food, as well as cover open cuts.

While beefsteak can be cooked to varying degrees of redness, turkey must be completely cooked. At the innermost part of the thigh, the temperature must reach 180F (82C) for a stuffed turkey and 170F (77C) unstuffed. Stuffing in the cavity should read 165F (74C). Cooking times vary with the weight of the bird.

It is important not to keep the thermometer inside the oven with the bird as it could be affected by the oven’s hot air and provide a false reading.

Plan your cooking ahead of time. Do not partially cook the bird, refrigerate, and then complete the cooking process, as this will produce dangerously high levels of bacteria.

Cooked food must be refrigerated within 2 hours, which means that you need to plan your meal so that it can be eaten shortly after being cooked.

Refrigerated leftovers should be eaten within a couple of days, which includes turkey gravy, fish, and eggs. Meat casseroles and pies, rice, potatoes, and cooked noodles will last 2 to 3 days, while cooked meat, chicken, turkey, turkey stuffing, and many soups may last up to 4 days before bacteria levels reach critical points.

Using safe food-handling practices allows for healthy eating. The rest is a matter of taste.

About The Author Geoffrey Cook You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! http://www.free-recipe-books.com.

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6 Tips For A Healthy Dinner Out

by: George Williams

Ever wonder how you can possibly lose weight when the average dinner out contains over 1,000 calories? Well, don’t fret! Keeping yourself in shape when dining out is simply a matter of ordering the right menu.

Below are 6 tips for having a healthy dinner out (while still enjoying your meal like normal!):

- Watch Your Drinks – By not ordering an alcoholic beverage, you've saved yourself a considerable number of calories. Try sipping iced tea sweetened with a noncaloric sweetener, a diet soft drink, or water with lemon. You'll be glad you did when you consider the calorie savings.

- Have A Salad – One of the best menus to have is salad. Not only will it fill you up so you'll consume fewer calories overall, but it will also give you a hefty dose of antioxidants which are heart healthy. Be sure to ask your waitress to hold the croutons and cheese which will further reduce your caloric load. Also, choose your dressing wisely. Avoid cream based dressings and go for the vinegar based ones. You also have the option of using vinegar and olive oil which is heart healthy.

- Don’t Order An Appetizer Unless Necessary – Do you know that some appetizers have more calories and fat than the main course? Plus, many appetizers are fried and served with heavy sauces which will add to your intake of saturated fat as well as trans fats and calories. It's not a healthy way to start your meal.

- Choose The Right Kind Of Foods - Go for broiled and grilled rather than fried. Not only will you save calories and fat grams, you'll also avoid trans fats which are so prevalent in fried foods. Instead, consider asking for a doubles order of vegetables with your entree. Very few Americans are getting the 7-9 servings of fruits and vegetables recommended for optimal health. Plus, by avoiding the starch, you'll be reducing your caloric and carbohydrate load. Also, stick to tomato based sauces rather than cream based and you'll enjoy a considerable calorie savings. Lastly, ask for the sauce to be served in a separate dish on the side so you can control the amount you eat.

- Don’t Overeat - Today, many restaurants are serving larger quantities of food than in the past. If this is the case, put aside a portion of your entree at the beginning of the meal to take home with you. If you remove it from your plate before you start eating, you'll be less tempted to overeat.

- Say “No” To Sugary, Fatty Desserts - Instead, go for a low fat or low carbohydrate dessert selection such as a low carb cheesecake. These are wise choices for the health conscious eater and still allow you to end the meal on a sweet note. If a healthy dessert option isn't available, try a cup of coffee with skim milk to help satiate your desire for something sweet.

The next time you go out for dinner, keep the above tips in mind. You will be surprised how many calories you are able to slash out of your meal just by ordering the right menus! Happy healthy eating!

About The Author George Williams is a wine and food enthusiast. He owns http://www.wineonlinesecrets.info, http://www.wineracksecrets.info and http://www.freewinestorage.info , websites providing free information and resources on wine. Visit his sites today for more articles.

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How To Clean A Coffee Maker

by: Gary Gresham

Ever wonder how to clean a coffee maker the right way? Drip coffee makers need to be cleaned at least once a month to keep your coffee tasting good.

Cleaning your coffee maker takes away hard water deposits, old oils from previously brewed pots and other impurities that can make your coffee taste bad.

A mixture of 1 part vinegar to 2 parts water is the best way to clean a drip coffee maker. Mix a full pot of the vinegar and water mixture, pour it in your water reservoir and turn the coffee maker on.

Once the mixture has run completely through, turn the drip coffee maker off and let it cool for 15 to 20 minutes.

Pour the vinegar and water mixture down the drain. If you are cleaning a coffee maker that hasn't been cleaned regularly, repeat this step again with a fresh vinegar and water mixture.

Next, rinse the pot out thoroughly with warm, plain water. Then, fill the water reservoir again with clean water and turn the coffee maker on to start the rinsing process.

To make sure all of the vinegar and water solution is completely gone repeat the rinsing process one more time after letting the pot cool for 15 to 20 minutes.

This is how to clean a coffee maker the right way. Cleaning your drip coffee maker on a monthly basis will make it last longer and keep your coffee tasting the best it can possibly be.

Copyright © 2005 - Perfect-Coffees.com - All Rights Reserved.

About The Author Gary Gresham This article is supplied by http://www.perfectcoffees.com where you can purchase quality coffee online, tea, cups, mugs, coffee makers, delicious desserts and sugar free desserts online. For a free monthly coffee newsletter with articles like these go to: http://www.perfectcoffees.com/newsletter.html

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The Perfect Omelet(te), How to Cook It

by: Michael Sheridan

Omelet(te)s

They’re easy to cook, right?

We’ll see.

The first thing to remember is that you need the right size of frying pan. This is more important than you may think. Too large, and the omelet will dry out; too small, and it will not cook through.

As a basic guide, you need a 15 centimeter pan for a two-egg omelet and a 25 centimeter pan for a four to six egg omelet. That is, 6 in. and 10 in. respectively. Which, handily enough, is pretty much the size of pans you should have in your kitchen anyway.

The second most important thing is not to beat the eggs.

I’ll repeat that for all of those chefs out there who think they can cook omelets: do NOT beat the eggs.

Instead, abandon the habits of a lifetime and stir the yolks into the whites using a knife blade. Season with salt and freshly ground black pepper.

Warm your empty pan through on a moderate heat, add a good knob of butter, turn up the heat and swirl it round to coat the bottom and sides of the pan.

When the butter is foaming pour some into the egg mixture, stir it in and then immediately pour the eggs into the pan.

Shake the pan to spread the mixture evenly. Now, using a fork or thin spatula, draw the cooked egg away from the edge of the pan and let the uncooked liquid run into the space created.

When the omelet is almost cooked, but the surface is still soft and liquid, flip one edge of the omelet towards the center of the pan so that it folds over. Then slide the unfolded edge onto a warmed plate, rolling the folded edge over the top of it as you do so.

An omelet cooked in this way requires no filling, except perhaps some fresh, chopped, herbs added to the egg mixture about 15 minutes before cooking.

What’s that? Oh yes, all right; if you must you can use olive oil instead of butter.

About The Author Michael Sheridan was formerly head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters and runs a free membership club and cooking course for busy home cooks at http://thecoolcook.com tingirablue@optusnet.com.au

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Oil or Butter? They Are Both Fat!

by: Michael Sheridan

Newsflash: there is a world beyond olive oil.

Look, I like olive oil as much as the next person and I use it extensively in my cooking. However there are alternatives and there are very good reasons for using some of them. But let’s just stay with olive oil for a second or two longer.

How often have you seen this statement in a recipe; ”use the best olive oil you can afford.”

Well I’m here to tell you that is nonsense. The quality of olive oil is not determined by its price, nor by its fancy packaging. It’s determined by its flavor and what you propose using it for.

For example, while extra virgin olive oil is perfect for salads, there is absolutely no point in using it for high temperature cooking. When heated beyond a certain point it loses its flavor and most of its characteristics, although not its nutritional value. You might just as well use the home brand oil of the store you’re shopping in.

What’s more, the store’s own brand of extra virgin olive oil will be every bit as good as those costing many dollars more. I never buy anything else, and I have yet to come across anyone who can tell the difference. Just don’t let them see the bottle.

Adding flavor

I mentioned before that with high temperature cooking, such as frying, olive oil quickly loses its flavor. Fortunately, all fats are not the same and the best way to overcome this problem is to mix the olive oil with something else.

You could use sesame oil for example, or add a knob of butter which will not burn because, although the oil reaches its smoking point at a higher temperature than animal fats, the overall cooking temperature will be reduced by the butter.

This is not always a disadvantage and I frequently use butter instead of oil for much of the cooking I do. However I use clarified butter, or “Ghee”, which is simply the Asian form of clarified butter and is usually sold in tins.

Clarified butter is butter with the milk solids removed so that it can be heated to a high temperature without burning. It’s also much better for you than the full fat alternative.

You can make it yourself simply by bringing ordinary butter to the boil, skimming off the solids which rise to the surface and then filtering the remainder. But for the life of me I cannot imagine why you would want to do that when you can buy a tin of it that will just about last for ever if kept in the fridge.

The great thing about using Ghee is that it retains its flavor no matter what temperature you cook it at without overpowering the rest of the ingredients.

Dangerous liaisons

Despite what the recipes may tell you, olive oil is worse than useless when used in egg liaison sauces. It makes them taste bitter.

For things like mayonnaise and hollandaise sauce, I invariably use grape seed oil. I find this has a light, clean finish and produces perfect results every time. Corn oil and canola, which is called rape-seed oil in Britain, tend to be rather too oily and I also find them very bland.

As a matter of fact, I never cook with either of them. Even my deep fat frying is done with olive oil. Which brings me to another point.

Fats and oils in cooking are mainly used for either deep or shallow frying. In both cases the food that results, with just a few exceptions such as omelets, should be crisp and fat free. The main reason this doesn’t happen is because the fat was not able to get hot enough before the food was added.

Don’t let this happen to you. Heat your frying pan until it begins to smoke. Then remove it from the heat for a minute before adding food. Do the same with your wok, and make sure that your deep fat fryer has reached full temperature before you even think about adding the tiniest morsel.

If you have any trouble judging the correct temperature, drop a small scrap of fresh bread into the fat and see what it does. It should sizzle immediately and crisp up in a couple of seconds.

Remember that all fats are not the same. Refined oils such as sunflower, peanut and corn are best for frying because they reach a smoke point of 450°F, while olive oil – which is what I use for general cooking – comes in at 410°F.

To give you some idea of the difference in cooking temperatures, ordinary butter has a smoke point of around 300°F.

One more point. Don’t try to cook too much food at once. If you do, you will find that the temperature will drop rapidly, the food will shed water and instead of frying your chicken or whatever, you will stew it.

Better by far to cook small amounts at a time, allowing the oil to reheat between each batch. Do this, and you will avoid the limp vegetables and soggy chips (French fries) that bedevil so many home cooks.

About The Author Michael Sheridan was formerly head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters and runs a free membership club and cooking course for busy home cooks at http://thecoolcook.com. tingirablue@optusnet.com.au

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