Chicken is an extremely versatile poultry that can be incorporated into nearly several meal course or food classes: soup, appetizer, salad, entree, sandwich, pizza and pasta. The single thing perhaps it cannot be worked into is dessert, though many cuisines mix chicken with sugary sauces and even fruits. Pretty much all the cuisines of countries have innumerable versions of dishes readied from chicken.
When preparing chicken, special attention must be taken to fend off contamination as fowl products and eggs can carry bacteria, specifically salmonella that can induce food poisoning if not prepared totally. Additionally the handling of raw chicken must be considered as instruments like knives, storage ware, serving containers, and chopping boards can be infected with the bacteria when it comes into contact with the bird. To be positive, rinse everything in hot water when preparing with chicken and other food items like salads. Some even use color coded chopping boards (red for chicken, blue for other meats, green for vegetables, etc.) to eradicate such risks.
Speaking of contamination and bacteria, it goes without saying that chicken must be prepared exhaustively to exterminate any detrimental agent and yield a hearty dish. Especially with fixing a whole bird like a roast or stuffed chicken, it is recommended to use a meat thermometer which signals the doneness of the bird all through to the center. In the absence of a thermometer, there are some rules of thumb on how long a bird is fixed given the oven temperature and the weight of the bird. Another tip is to insert a knife to the thickest or deepest section of the bird and lightly touch it to the lips. If it is warm, the dish is finished.
But then, look not to overcook chicken as it has the tendency to dry out. When using dry heat like baking and roasting, you can baste the chicken with a marinade or olive oil to keep the meat moist as it cooks.
Do not let the slim risk of food poisoning discourage you from setting this great poultry product. Just follow good kitchen sanitation and readying time and you’ll be alright. Chicken is high in protein and naturally lean in fat if the skin is taken out prior to serving. It is not recommended to remove skin particularly the breast before cooking as it tends to dry out the meat.
Other health considerations is utilizing free range and organic chickens which are farmed without synthetic feeds, growth hormones and/or are granted to pasture in an open area rather than cramped in coops.
How many chocolate cookie recipes should you keep? Not enough! Chocolate cookies are most longed-for and all love their chocolate soft and gooey. These chewy chocolate cookies are different because of their smoothness and chewiness that will well satisfy your chocolate lusting, or simply delight your pallet as a dessert or snack. Easy to set and bake, these cookies exact only one bowl for preparation. Kids will have a go at rolling these cookies and covering them in the icing sugar, and then finding them split open after baking. Kids love cooking, sharing and eating, and these cookies would surely get any youngster excited. Effortless exercises such as baking teach the small ones a lot of good behavior, without them even being aware of it. For that real chewy, chocolate cookie experience, observe these uncomplicated steps and get ready for a sensational food experience.
· 1 1/3 cups all-purpose flour
· 1 cup sugar
· 1/3 cup packed brown sugar
· 1/2 cup cocoa
· 1 tsp. baking powder
· 1/4 tsp. salt
· 1/4 cup melted butter
· 3 large beaten egg whites
· 1 tsp. vanilla
· 5 tbs. icing sugar
· Preheat the oven to 350 degree F.
· In a large bowl, whisk together the flour, sugars, cocoa, baking powder and salt.
· Stir in the butter until the mixture is well combined and crumbly.
· Add egg whites and vanilla and stir until the dough just comes together.
· Place the icing sugar into a shallow dish.
· Roll the dough into small balls and coat the balls in icing sugar.
· Place the cookies on a well-greased cookie sheet. Using a spoon, flatten the cookies a bit.
· Bake for 12 – 14 minutes, until just set around the edges; the cookies should be soft in the middle.
Purchase the best quality chocolate you can afford. The outcome will unquestionably be worth the additional cost. If at any time you hunger for chocolate, pull up this delicious recipe. With a trifle resourcefulness modify the recipe a bit to suit anyone’s taste.
It surely is a very good thought to collect all those chocolate recipes because once you know many recipes you can mix and match to come up with your personalized new desserts. Once you know the recipes to prepare chocolate desserts, you will unquestionably save a great deal of money buying pricey sweets for those special occasions or just to have a really pleasant treat after a meal. Chocolate cakes and truffles are also in trend and you can discover them working their way to the party tables. It would be good for you to know what different fantastic stuff you can do with chocolate.
Cultivated throughout the world and an indispensable food in kitchens all over, lemon is a universally favorite fruit. Lemon teems in abundance in Asia. Unripe lemons are green in coloring but when they prime, the color is altered into yellow. The fruit’s juice, flesh and peel, particularly the zest, are employed as foods. The juice of the lemon is about 5% to 6% citric acid, which yields lemons a rancid taste. The recognizable sour taste of lemon juice makes it an important ingredient in drinks and foods such as lemonade.
There are many health benefits of lemons that have been renowned for centuries. Lemon-juice is a powerful bactericide, antiviral, and immune-boosting agent. It has been tested by experiments that the bacteria of malaria, cholera, diphtheria, typhoid and other terminal diseases are destroyed in lemon-juice. Their use as a weight loss aid is equally famous because lemon juice is a digestive aid and liver cleanser. Lemons carry many substances – notably citric acid, calcium, magnesium, vitamin A, bioflavonoids, pectin, and limonene – that boost immunity and fight infection. Vitamin C of lemon-juice is very efficient because it is combined with bioflavonoids (vitamin P). In addition to Vitamin C, lemon also bears niacin and thiamin in fine quantities.
Lemon alternatives include several different fruits and plants that actually have comparable lemon taste and texture. The Australian plant food lemon myrtle is a contemporary and functional lemon alternative. The leaves, when dried and crushed, closely follow the sweet and sour taste of lemons. It’s also frequently used in foods that will curdle when lemon juice is presented, such as ice cream, cream cheese or cheesecake. Another popular and universally used lemon alternative is limes.
Here are some additional plants that taste and smell like lemons:
• Lemon thyme;
• Cymbopogon (Lemongrass)
• Lemon balm, a mint-like herbaceous perennial in the Lamiaceae family
• Two varieties of scented geranium: Pelargonium crispum (lemon geranium) and Pelargonium x melissinum ‘Lemon Balm’
• Lemon myrtle, recently, this Australian bush food has become a popular alternative to lemons. The crushed and dried leaves and edible essential oils have a strong, sweet lemon taste, but contain no citric acid. Lemon myrtle is popular in foods that curdle with lemon juice, such as cheesecake and ice cream.
• Lemon verbena
• Limes, another common sour citrus fruit, used similarly to lemons
• Certain cultivars of mint
• Magnolia grandiflora tree flowers
Lemon is simply a blessing – it hands solutions to a myriad of conditions that an individual may suffer from. It has its own set of purifying and natural medications, frees the body of a contagion using the powerful antioxidant attributes that are found in its juices and reduces the free radicals in the body and thereby reduce the risks of developing certain types of cancers. So make sure you eat on at least one-fourth or half lemon daily to avoid missing its natural health benefits!
It is always crucial to choose the correct cooking method for any type of meat. Cooking alters the look, tenderness, juiciness, aroma and essentially the substance of any variety of meat. There are numerous distinct cooking techniques used to cook meat, fowl, and fish but there are two fundamental methods of cooking meat – preparations that utilize dry heat and preparations that use moist heat.
For more tender pieces of meat, poultry, and fish dry-heat cooking is fittingly used. Broiling and grilling, roasting (or baking), and cooking with heated fat, such as frying or pan-grilling all fall under this category. Dry-heat is used to cook meats like some roasts, steaks and other premium cuts of beef, and ground meats, ham and other pork products, turkey and chicken, and fish filets and nuggets.
Moist-heat cooking includes a variety of techniques where some fluid is added during the cooking process. The technique includes braising, stewing, and poaching. Meat, poultry, and fish may also be cooked using moist-heat techniques when it is chewier. Poaching is another moist heat cooking method practiced to cook fish and poultry.
Dry-heat and moist-heat combinations include braising and stewing. Searing is done first to give the meat flavor and color. Then liquid and seasonings are added and the product is simmered until done. It is called braising when a large piece of meat is used. Stewing is for smaller pieces of meat, poultry, or fish.
Meat preparation techniques are countless but here is an overview of a couple of the most loved methods.
The common methods of cooking are roasting, barbecue, broiling, boiling, smoked meat, frying, stewing, sausage making and decocting.
Roasting is a cooking method in which meat is smothered and cooked by dry heat, whether an open flame, oven, or other heat source. Meat is not covered and no water is added. Roasted foods get drier and browned on the outside by initially exposing it to a high temperature. This keeps most of the moisture from being cooked out of the food. Temperature is then brought down to cook the meat through. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, which has been cooked in this fashion, is called a roast. In addition, huge uncooked cuts of meat are referred to as roasts. A roast joint of meat can take one, two, even three hours to cook – the resulting meat is tender. Also, meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
The procedure and apparatus to roast or broil pieces of beef, fowl, fish, or the like, on a rack or rotating spit over or before the hot smoke of a wood fire, hot charcoals, electricity, or gas is called barbecue. A sauce or marinade is applied to the meat before or during cooking.
The term as a noun can refer to the meat, the cooking apparatus itself (the “barbecue grill” or simply “barbecue”) or to the party that includes such food or such preparation methods. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner.
The type of sauce and best heat source for barbecuing often depends on individual taste and practical economics; for instance, it may be much more convenient and cheaper to use a gas or charcoal grill than attempting to cook with a special oven using wood.
Broiling is to cook by direct radiant heat, as over a grill or under an electric element. The elemental rule for broiling, pan-broiling or pan-frying meat is to use enough heat to brown the outside without overcooking the inside of the meat. A modest temperature is advisable for broiling and frying most meats. Broiling necessitates a brisk fire, free from smoke, the combustible being either charcoal or coke. The fire should extend more or less beyond the edges of the gridiron, in order that the sides of the meat may be acted upon by the heat at the same time as that portion which is in more close contact with the fire.
In boiling, the meat is exposed to a high temperature in water. You wait until the water has achieved the boiling-point before you plunge the meat in it, and allow for it to cook for about five minutes at that temperature. The heat of the water, 212 degrees Fahrenheit, at once clots the albumen in the outer layer of flesh, which becomes thus a waterproof shell in which the meat cooks, secured from the infiltration of water and from the escape of its juice. After the first five minutes the cooking should carry on more gently, at a temperature of 162 degrees Fahrenheit.
Smoked meat is a method of preparing red meat (and fish) which arose in prehistoric culture. Its role is to preserve these protein-rich foods, which would otherwise spoil quickly, for extended periods. It does this by dehydrating meat and through absorbed smoke’s antibacterial properties. In modern days, the elevated flavor of smoked foods makes them a delicacy in many cultures.
Frying is the cooking of food in oil or another fat that originated in ancient Egypt around 2500 BC. Chemically, oils and fats are the identical; differing only in melting point, but the distinction is only made when demanded. Foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil and olive oil. To fry in olive or vegetable oil is sometimes seen as healthier than doing so in lard, because the chief fat in olive oil is Monounsaturated fat, not saturated fat. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature. A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelets or pancakes.
A stew is a combination of solid food ingredients that have been cooked in liquid and dished out in the resultant gravy. Ingredients in a stew can include several combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats fit for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavorings may also be added. Stews are typically cooked at a relatively soft temperature (simmered, not boiled), allowing flavors to mingle.
Stewing is fit for the least tender cuts of meat that become soft and juicy with the slow moist heat method. This makes it common in low-cost cooking. Cuts having a distinct measure of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may well become flat.
Making sausage is not as dreadful as it seems. Sausage is fixed from ground meat, ground pork fat such as fatback, salt, herbs and spices. Typically the sausage is shaped in a shell traditionally produced from gut, but sometimes artificial, and may be removed upon serving. Sausages are a means of using pieces of an animal that may not seem likeable – such as blood or organs – but are eatable and extremely healthy. Some sausages are done during processing and the shell may be removed later on. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Numerous nations have their own characteristic sausages, using a variety of meats and spices.
Decoction is the process of pulling the juice from meat and separating it from the fiber and tissues; it is the reversal of roasting or broiling and their derivative processes. In order to draw the juice of meat we place the flesh in cold water, the temperature of which is very slowly elevated to the boiling-point: thus all the juice of the flesh is dissolved out and completely separated from the muscular fiber. Mashing is done first, and then boiling in water to extract oils, volatile organic compounds, and other chemical substances. The process can also be applied to meats and vegetables to prepare bouillon or stock.
If you want to stir friends and family with something exhilarating, check out this succulently new crispy pineapple with coconut ice cream sweet that’s definite to enchant even the most exacting of customers. The savors of the Caribbean and the pacific islands are condensed in this fabulous dish that perfectly ties the two most famed tropical fruits.
Cooking Recipe Preparation time
· Preparation: 35 minutes
Cooking Recipe Ingredients
· 1 pineapple
· 0.55 lbs. feuilletage (puff pastry)
· 3.5 oz. powdered sugar
· 0.55 lbs. crème patisserie (custard filling for pastries and cakes; vanilla-flavored)
· 0.55 lbs. whipped cream
· 1 vanilla pod
· 3.6 oz. semolina sugar
· 3.4 tbsp. water
· Grated coconut
· Coconut milk
· 2.1 cups l milk
· 4 egg yolk
· 3.175 oz. sugar
· Powdered sugar
· Crème patisserie
Cooking recipe preparation instructions:
1. Start with an English cream, by stirring milk, egg yolk and sugar. At the close of the cooking, take the pot of the fire and add coconut milk, coconut cream and some grated coconuts.
2. Then, put this preparation in the ice cream machine to make the coconut ice cream.
3. Cut the pineapple into very thin slices and gather the pineapple juice and make a sauce out of it. Sprinkle sugar icing on a plate and put the pineapple on top of it. Then, sprinkle more of the sugar icing on it, before positioning the plate into the stove so that it gently caramelizes.
4. Now you will ready small disks with the crème patisserie.
5. To do so, cut a small stencil out of a cardboard box. Start by lightly sprinkling the plate with sugar icing, put the stencil on the plate, take a little bit of the crème patisserie and scatter it over the plate and the stencil.
6. After 5 minutes cooking, take the grated coconut, the round crème patisserie disks and the round pineapple slices out of the stove, where we had previously left them.
7. On the dish, put 3 scoops of the coconut ice cream.
8. Sprinkle the scoops with some grilled coconut. Then, put some of the pineapple sauce on each side. Take a little piece of the raspberry sauce to adorn the dish.
9. Put the small grilled round pineapple cuts on each side of the scoops.
10. End by finely placing a small pineapple piece in the center for decoration. The crusty pineapple with coconut ice cream is ready.
Although pineapple and coconuts are good for you and nutritious, this sweet is not exactly for those controlling their weight or on a diet. The coconut ice cream is made with a rich and flavorful base of English cream, which is a type of soft custard made with milk, egg yolks, and sugar. After the base is done, coconut milk, coconut cream, and grated coconut are added to the mix and placed in an ice cream maker. Even though it is important to use an ice cream machine to achieve a smooth and creamy end product, you can still make ice cream by hand but you will get a rougher and more rustic result. If you’re going to make ice cream without an ice cream maker, you need to whip the mixture every thirty minutes after it has frozen, repeating the process at least three times. Use an electric mixer to get a comparatively even consistency.
Use sweet and ready pineapples, uniformly golden in color and modest in size but plump in shape. Ripe and sweet pineapple exudes a wonderful sweet aroma.
To prepare a pineapple:
· Cut off the top and the base using a sharp knife.
· Let the fruit stand vertical on the cutting board.
· Slice off the skin following the form of the flesh, in long and vertical strips.
· Use a paring knife to take out the eyes of the pineapple making small v-shaped grooves and working diagonally down all the way around the pineapple.
· Slice it in half then quarters and into bite-sized pieces.
· Remove and discard the hard core.