Many people enjoy the food served at a BBQ restaurant. When they attempt to replicate it at home, the result often falls short. Burning the barbecued chicken is one thing when preparing dinner for the family. It is quite another when cooking for a party of 40 people or more. Finding a restaurant that offers catering and delivery services for its barbecued foods can be a lifesaver. The party menu will feature favorite home-cooked dishes and no one will ever know they were not prepared there.
Restaurants often provide more than just chicken, ribs, steak, and brisket to catering customers. They also include pulled pork for sandwiches, sausage, and sliced meat. This allows customers to pick and choose the type and style of meat suitable for the event. Sides like green beans, baked beans, and coleslaw are usually available. For a summer picnic party, corn on the cob, macaroni and cheese, potato salad, and macaroni salad are popular sides.
Some party hosts prefer to leave everything to the restaurant caterer, including the setup and condiments like sauce, onions, pickles, and hot peppers. They do not even wish to make or purchase bread or desserts separately, so they ask the caterer to supply these. In the end, the cost is often much less than the time, ingredients, and materials required for the person to make the items from scratch. A caterer may even provide beverages like sodas and tea upon request.
Delivery can be a huge time-saver for a frazzled party host. While this person is decorating the room, the catering staff can deliver and setup the items buffet-style in a designated area. This accomplishes twice the tasks in the same amount of time. Not to mention that the professional staff may arrange the food in a much more appealing way than a novice would.
Caterers may even be available to serve the food, letting guests simply hold out their plates without fumbling with tongs or spoons. This keeps the buffet line flowing and encourages people to come back for additional helpings. The buffet area remains neat and tidy and caterers clean up once the dining portion of the event has concluded. A party host may not even need to step foot in the area after his or her own plate is loaded with food.
All of this convenience comes at a price, but the cost can be pleasantly surprising. Many restaurants charge very reasonable prices for these services. They know that a large event like this is a great place for them to market themselves. If they do a good job, guests are more likely to use the services at their own events. This opportunity for new business is invaluable.
When it comes time for an event featuring barbecued food, party planners should determine if their budget accommodates delivery and/or catering from a BBQ restaurant. If so, they may want to consider the service because it will save them time and frustration. When the right restaurant is used, the food will be even better than anything prepared at home.
Kamis, 19 Oktober 2017
Sabtu, 30 September 2017
Valentine's Day Dessert Ideas - Quick to Make Sweet and Fruity Delights
A perfect way to celebrate any special occasion is a quick and easy to prepare fruity dessert that can provide plenty of contrast in flavor and texture. The following light, airy and extremely sweet delights are sure to give you a wonderful conclusion to a heavy meal.
Raspberry Cornstarch Pudding
Ingredients
4 tablespoons cornstarch
1 3/2 cups milk
¼ cup raspberry puree (sieved)
2 tablespoons superfine sugar
1 tablespoon Framboise or Grenadine (optional)
2/3 cup plain yogurt
Red food coloring (optional)
Directions
Put cornstarch in a saucepan or mini Dutch oven. Add a little of the cold milk and mix to a thin smooth paste. Pour in remaining milk and sugar, mixing well. Bring to a boil, stirring constantly. Simmer for 1 minute until thick. Stir in Framboise or Grenadine then transfer mixture into a bowl to cool for 5 minutes. After the set time, gradually beat mixture in yogurt along with the coloring. Pour cornstarch pudding into wet molds. Sprinkle tops with sugar to prevent a skin from forming. Cover and chill for 4 hours or until set. Unmold and decorate with fruit and chop nuts.
Easy Lemon Mousse Ring
Ingredients
1 packet lemon-flavored gelatin
2 eggs
Finely grated zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons super fine sugar
2/3 cup whipping cream
Directions
Put gelatin powder in liquid measure. Make up to 1 ¾ cups with boiling water and stir until melted. Alternatively, melt gelatin with water in the mini Dutch oven over a low heat. Cover and chill until just beginning to thicken. The consistency should be like that of unbeaten egg whites. Separate eggs. Beat egg yolks into settling gelatin with lemon zest and juice, use a balloon whisk.
Whip cream separately until thick. Using a large metal spoon dipped in warm water, fold cream and beaten egg whites alternately into lemon gelatin mixture until smooth and well-combined. Spoon mixture into wet ring mold, cover and chill for 4-6 hours. Unmold mousse onto serving plate and decorate with candied peel, ginger or angelica.
Chocolate Mousse
Ingredients
4 squares (4 ounces) dark chocolate
1 tablespoon butter
3 eggs, at room temperature
4 tablespoons powdered sugar, sifted
Dash of lemon juice
2/3 cup whipping cream
Directions
Chop chocolate and put into bowl set over saucepan of gently simmering water. Add butter and stir until melted. Separate eggs into two bowls and add half the sugar to egg yolks. Beat until thick and creamy. Gradually beat into melted chocolate. Remove bowl from saucepan. Whip egg whites until stiff. Gradually whisk in remaining sugar and continue whisking until mixture is thick, glossy and stands in firm peaks. Using a large metal spoon, fold egg whites gently into chocolate mixture. Whip egg and sugar cream until thick then gradually fold into chocolate mixture. When mixture is smooth and evenly combined, transfer it to 4 individual serving dishes. Chill for 2 to 3 hours or until set.
Raspberry Cornstarch Pudding
Ingredients
4 tablespoons cornstarch
1 3/2 cups milk
¼ cup raspberry puree (sieved)
2 tablespoons superfine sugar
1 tablespoon Framboise or Grenadine (optional)
2/3 cup plain yogurt
Red food coloring (optional)
Directions
Put cornstarch in a saucepan or mini Dutch oven. Add a little of the cold milk and mix to a thin smooth paste. Pour in remaining milk and sugar, mixing well. Bring to a boil, stirring constantly. Simmer for 1 minute until thick. Stir in Framboise or Grenadine then transfer mixture into a bowl to cool for 5 minutes. After the set time, gradually beat mixture in yogurt along with the coloring. Pour cornstarch pudding into wet molds. Sprinkle tops with sugar to prevent a skin from forming. Cover and chill for 4 hours or until set. Unmold and decorate with fruit and chop nuts.
Easy Lemon Mousse Ring
Ingredients
1 packet lemon-flavored gelatin
2 eggs
Finely grated zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons super fine sugar
2/3 cup whipping cream
Directions
Put gelatin powder in liquid measure. Make up to 1 ¾ cups with boiling water and stir until melted. Alternatively, melt gelatin with water in the mini Dutch oven over a low heat. Cover and chill until just beginning to thicken. The consistency should be like that of unbeaten egg whites. Separate eggs. Beat egg yolks into settling gelatin with lemon zest and juice, use a balloon whisk.
Whip cream separately until thick. Using a large metal spoon dipped in warm water, fold cream and beaten egg whites alternately into lemon gelatin mixture until smooth and well-combined. Spoon mixture into wet ring mold, cover and chill for 4-6 hours. Unmold mousse onto serving plate and decorate with candied peel, ginger or angelica.
Chocolate Mousse
Ingredients
4 squares (4 ounces) dark chocolate
1 tablespoon butter
3 eggs, at room temperature
4 tablespoons powdered sugar, sifted
Dash of lemon juice
2/3 cup whipping cream
Directions
Chop chocolate and put into bowl set over saucepan of gently simmering water. Add butter and stir until melted. Separate eggs into two bowls and add half the sugar to egg yolks. Beat until thick and creamy. Gradually beat into melted chocolate. Remove bowl from saucepan. Whip egg whites until stiff. Gradually whisk in remaining sugar and continue whisking until mixture is thick, glossy and stands in firm peaks. Using a large metal spoon, fold egg whites gently into chocolate mixture. Whip egg and sugar cream until thick then gradually fold into chocolate mixture. When mixture is smooth and evenly combined, transfer it to 4 individual serving dishes. Chill for 2 to 3 hours or until set.
Jumat, 15 September 2017
How to Keep Your Chocolate Cookies Soft and Chewy
Have you ever ended up with hard chocolate chip cookies? You had to break off bites instead of sinking your teeth into them because they were too hard. Some cookies are meant to be crispy, even chocolate chip cookies, but there is a difference between crispy and hard. If you're going for soft cookies, use these tips to get the texture you want.
Use More Brown Sugar
Most, if not all, chocolate chip cookie recipes call for brown sugar. One way to make them more chewy is to increase the amount of brown sugar. Molasses makes the brown sugar brown, and it also makes cookies chewier. If your cookies end up too flat, consider reducing the amount of butter next time. This tends to happen when you increase the brown sugar.
Don't Beat the Dough
When you mix the sugar and butter together, you can beat it or mix it more vigorously. It should be creamed and fluffy. Once you add the eggs, it becomes really easy to add too much air to the dough. Too much air will make the cookies cakey. They won't be soft. Instead, they will just crumble when you bit into them. The best way to keep from over-mixing is to use a wooden spoon and mix it by hand. It's pretty easy to mix, anyway.
Keep the Pan Cool
When you use the cookie sheet, make sure it is completely cool. If you already used a sheet for a batch, let it cool completely before putting more dough on it. You will end up with crunchy, flat edges and uneven cooking. Also, don't forget to let the oven preheat completely before popping any cookies into it.
Watch the Baking
DO NOT over-bake the cookies. Stick to the time it says in the recipe. The cookies will be don't when they look set and are lightly golden brown around the edges. The center of the top should not be very browned. If your cookies are dark brown, they will end up being very hard. This is usually the biggest culprit of hard cookies. They won't look burnt because they won't be black, but they practically are burnt because you overcooked them. They probably won't taste as good either.
Now that you know how to keep your cookies from tasting hard and bad, whip up a batch. Use these techniques and you'll never make a bad batch of chocolate chip cookies again!
Use More Brown Sugar
Most, if not all, chocolate chip cookie recipes call for brown sugar. One way to make them more chewy is to increase the amount of brown sugar. Molasses makes the brown sugar brown, and it also makes cookies chewier. If your cookies end up too flat, consider reducing the amount of butter next time. This tends to happen when you increase the brown sugar.
Don't Beat the Dough
When you mix the sugar and butter together, you can beat it or mix it more vigorously. It should be creamed and fluffy. Once you add the eggs, it becomes really easy to add too much air to the dough. Too much air will make the cookies cakey. They won't be soft. Instead, they will just crumble when you bit into them. The best way to keep from over-mixing is to use a wooden spoon and mix it by hand. It's pretty easy to mix, anyway.
Keep the Pan Cool
When you use the cookie sheet, make sure it is completely cool. If you already used a sheet for a batch, let it cool completely before putting more dough on it. You will end up with crunchy, flat edges and uneven cooking. Also, don't forget to let the oven preheat completely before popping any cookies into it.
Watch the Baking
DO NOT over-bake the cookies. Stick to the time it says in the recipe. The cookies will be don't when they look set and are lightly golden brown around the edges. The center of the top should not be very browned. If your cookies are dark brown, they will end up being very hard. This is usually the biggest culprit of hard cookies. They won't look burnt because they won't be black, but they practically are burnt because you overcooked them. They probably won't taste as good either.
Now that you know how to keep your cookies from tasting hard and bad, whip up a batch. Use these techniques and you'll never make a bad batch of chocolate chip cookies again!
Senin, 28 Agustus 2017
Cake Decorating Ideas: Choosing a Design
It is possible to decorate a cake in almost any design that you want. This is great in the sense that it gives you a lot of freedom when it comes to design but it is also a bit of problem because it can make it hard to choose one. One of the keys to choosing a good design is to pick a cake that is both appropriate for the event and for your skill level.
There are lots of places that you can go to find good designs that you can use for a cake. There are lots of books and magazines that are full of designs. There are also websites that have even more of them. The big advantage of using designs that you get from these sources is that they usually provide pretty detailed instructions on how to do them. This can really come in handy, particularly for the beginner. There are books and websites that are full of designs for any occasion, from a child's birthday party to a bachelor party so you should have no trouble finding something appropriate.
While you can find thousands of designs that other people have created if you want to really come up with an original idea for your cake you can create your own design. This is not nearly as hard as a lot of people think that it is, although it is probably not a good plan for a beginner. Really all you have to do is decide what you want the cake to look like and then sketch it out. Once you have done that is just a matter of taking what you have sketched and transferring it to the cake. That being said it may be a good idea to do a practice run first. You don't have to bake a cake for this just cut out some cardboard in the shape that you plan to make the cake and frost it.
While you can pick almost any design you like when you are decorating a cake you do have to be realistic about your skill level. There are designs that any beginner can handle and designs that would be a challenge for a professional. It is obviously not a good idea to choose a design that is obviously out of your skill level. That being said it can be a good idea to challenge yourself by trying a design that is a little bit more advanced than the ones you have tried in the past.
There are lots of places that you can go to find good designs that you can use for a cake. There are lots of books and magazines that are full of designs. There are also websites that have even more of them. The big advantage of using designs that you get from these sources is that they usually provide pretty detailed instructions on how to do them. This can really come in handy, particularly for the beginner. There are books and websites that are full of designs for any occasion, from a child's birthday party to a bachelor party so you should have no trouble finding something appropriate.
While you can find thousands of designs that other people have created if you want to really come up with an original idea for your cake you can create your own design. This is not nearly as hard as a lot of people think that it is, although it is probably not a good plan for a beginner. Really all you have to do is decide what you want the cake to look like and then sketch it out. Once you have done that is just a matter of taking what you have sketched and transferring it to the cake. That being said it may be a good idea to do a practice run first. You don't have to bake a cake for this just cut out some cardboard in the shape that you plan to make the cake and frost it.
While you can pick almost any design you like when you are decorating a cake you do have to be realistic about your skill level. There are designs that any beginner can handle and designs that would be a challenge for a professional. It is obviously not a good idea to choose a design that is obviously out of your skill level. That being said it can be a good idea to challenge yourself by trying a design that is a little bit more advanced than the ones you have tried in the past.
Jumat, 11 Agustus 2017
How a BBQ Restaurant Achieves That Delicious Smoked Flavor
Before refrigerators were invented, smoke served the same purpose. It was used to extend the shelf life of meat and other food. From the perspective of a BBQ restaurant, smoking is so much more. It tenderizes and adds flavor, transforming even a bad cut of meat into something to be savored. What is the magic behind the smoking process and how is it accomplished? Until now, these have been well-kept secrets.
The smoking process can take as short as one or two hours or as long as 20 hours or more. Special equipment is required for the longest smoking process and a smoker can cost as much as $20,000. Smoking requires a source for smoke, something to contain the smoke, and food. Hardwoods usually serve as the smoke source and apple, oak, and hickory are commonly used. Ribs, pork shoulder, and brisket are the most popular smoked meats. However, nearly any food can be smoked, including cheese.
Smoking meat is an art and as such, it requires patience and practice. In a nutshell, it involves slow cooking tough meat at lower temperatures until it is tender and filled with flavor. The best temperature range for meat smoking is between 200 and 220 degrees Fahrenheit. For food safety purposes, most meats should reach a 145-degree Fahrenheit internal temperature and poultry should reach 165 degrees Fahrenheit. To get a tender result, the final temperature should be about 180 degrees Fahrenheit.
By maintaining a low cooking temperature, the smoke has time to seep into the meat. Low temperature cooking also acts as a natural tenderizer. By cooking meat slowly, the connective fibers (also known as gristle) have time to break down and become tender. They then convert to basic sugars, which are important ingredients in any barbecued food. They provide the meat with a sweet flavor that cannot be achieved through other cooking methods.
Some smoking equipment is designed to make the temperature control process easier for restaurant workers. For example, Southern Pride makes an SP-1000 smoker that delivers precise temperature control, ensuring consistency in results. Restaurant owners do not need to train employees to barbecue because the pit temperature remains constant. In addition, this equipment accepts fireplace-sized logs, enabling it to create an unparalleled smoked color, flavor, texture, and aroma.
Meat should be surrounded by smoke while in the smoker. The smoke should constantly be circulating to prevent creosote buildup and maximize exposure. This enhances the flavor, creating a tastier result. The SP-1000 smoker features a convection system that continuously recirculates heat and smoke through the entire pit. A subterthermic flue system achieves maximum smoke intensity, which increases the smoke flavor and reduces wood usage.
The best BBQ restaurant views the smoking process as something to be savored. It takes time to create a tender piece of meat that is loaded with flavor and ready to fall off the bone. Diners flock to an establishment like this because they love the tasty food and would rather pay for it than endure all that is involved in creating it.
The smoking process can take as short as one or two hours or as long as 20 hours or more. Special equipment is required for the longest smoking process and a smoker can cost as much as $20,000. Smoking requires a source for smoke, something to contain the smoke, and food. Hardwoods usually serve as the smoke source and apple, oak, and hickory are commonly used. Ribs, pork shoulder, and brisket are the most popular smoked meats. However, nearly any food can be smoked, including cheese.
Smoking meat is an art and as such, it requires patience and practice. In a nutshell, it involves slow cooking tough meat at lower temperatures until it is tender and filled with flavor. The best temperature range for meat smoking is between 200 and 220 degrees Fahrenheit. For food safety purposes, most meats should reach a 145-degree Fahrenheit internal temperature and poultry should reach 165 degrees Fahrenheit. To get a tender result, the final temperature should be about 180 degrees Fahrenheit.
By maintaining a low cooking temperature, the smoke has time to seep into the meat. Low temperature cooking also acts as a natural tenderizer. By cooking meat slowly, the connective fibers (also known as gristle) have time to break down and become tender. They then convert to basic sugars, which are important ingredients in any barbecued food. They provide the meat with a sweet flavor that cannot be achieved through other cooking methods.
Some smoking equipment is designed to make the temperature control process easier for restaurant workers. For example, Southern Pride makes an SP-1000 smoker that delivers precise temperature control, ensuring consistency in results. Restaurant owners do not need to train employees to barbecue because the pit temperature remains constant. In addition, this equipment accepts fireplace-sized logs, enabling it to create an unparalleled smoked color, flavor, texture, and aroma.
Meat should be surrounded by smoke while in the smoker. The smoke should constantly be circulating to prevent creosote buildup and maximize exposure. This enhances the flavor, creating a tastier result. The SP-1000 smoker features a convection system that continuously recirculates heat and smoke through the entire pit. A subterthermic flue system achieves maximum smoke intensity, which increases the smoke flavor and reduces wood usage.
The best BBQ restaurant views the smoking process as something to be savored. It takes time to create a tender piece of meat that is loaded with flavor and ready to fall off the bone. Diners flock to an establishment like this because they love the tasty food and would rather pay for it than endure all that is involved in creating it.
Before
refrigerators were invented, smoke served the same purpose. It was used
to extend the shelf life of meat and other food. From the perspective of
a BBQ restaurant, smoking is so much more. It tenderizes and adds
flavor, transforming even a bad cut of meat into something to be
savored. What is the magic behind the smoking process and how is it
accomplished? Until now, these have been well-kept secrets.
The smoking process can take as short as one or two hours or as long as 20 hours or more. Special equipment is required for the longest smoking process and a smoker can cost as much as $20,000. Smoking requires a source for smoke, something to contain the smoke, and food. Hardwoods usually serve as the smoke source and apple, oak, and hickory are commonly used. Ribs, pork shoulder, and brisket are the most popular smoked meats. However, nearly any food can be smoked, including cheese.
Smoking meat is an art and as such, it requires patience and practice. In a nutshell, it involves slow cooking tough meat at lower temperatures until it is tender and filled with flavor. The best temperature range for meat smoking is between 200 and 220 degrees Fahrenheit. For food safety purposes, most meats should reach a 145-degree Fahrenheit internal temperature and poultry should reach 165 degrees Fahrenheit. To get a tender result, the final temperature should be about 180 degrees Fahrenheit.
By maintaining a low cooking temperature, the smoke has time to seep into the meat. Low temperature cooking also acts as a natural tenderizer. By cooking meat slowly, the connective fibers (also known as gristle) have time to break down and become tender. They then convert to basic sugars, which are important ingredients in any barbecued food. They provide the meat with a sweet flavor that cannot be achieved through other cooking methods.
Some smoking equipment is designed to make the temperature control process easier for restaurant workers. For example, Southern Pride makes an SP-1000 smoker that delivers precise temperature control, ensuring consistency in results. Restaurant owners do not need to train employees to barbecue because the pit temperature remains constant. In addition, this equipment accepts fireplace-sized logs, enabling it to create an unparalleled smoked color, flavor, texture, and aroma.
Meat should be surrounded by smoke while in the smoker. The smoke should constantly be circulating to prevent creosote buildup and maximize exposure. This enhances the flavor, creating a tastier result. The SP-1000 smoker features a convection system that continuously recirculates heat and smoke through the entire pit. A subterthermic flue system achieves maximum smoke intensity, which increases the smoke flavor and reduces wood usage.
The best BBQ restaurant views the smoking process as something to be savored. It takes time to create a tender piece of meat that is loaded with flavor and ready to fall off the bone. Diners flock to an establishment like this because they love the tasty food and would rather pay for it than endure all that is involved in creating it.
Article Source: http://EzineArticles.com/7047894
The smoking process can take as short as one or two hours or as long as 20 hours or more. Special equipment is required for the longest smoking process and a smoker can cost as much as $20,000. Smoking requires a source for smoke, something to contain the smoke, and food. Hardwoods usually serve as the smoke source and apple, oak, and hickory are commonly used. Ribs, pork shoulder, and brisket are the most popular smoked meats. However, nearly any food can be smoked, including cheese.
Smoking meat is an art and as such, it requires patience and practice. In a nutshell, it involves slow cooking tough meat at lower temperatures until it is tender and filled with flavor. The best temperature range for meat smoking is between 200 and 220 degrees Fahrenheit. For food safety purposes, most meats should reach a 145-degree Fahrenheit internal temperature and poultry should reach 165 degrees Fahrenheit. To get a tender result, the final temperature should be about 180 degrees Fahrenheit.
By maintaining a low cooking temperature, the smoke has time to seep into the meat. Low temperature cooking also acts as a natural tenderizer. By cooking meat slowly, the connective fibers (also known as gristle) have time to break down and become tender. They then convert to basic sugars, which are important ingredients in any barbecued food. They provide the meat with a sweet flavor that cannot be achieved through other cooking methods.
Some smoking equipment is designed to make the temperature control process easier for restaurant workers. For example, Southern Pride makes an SP-1000 smoker that delivers precise temperature control, ensuring consistency in results. Restaurant owners do not need to train employees to barbecue because the pit temperature remains constant. In addition, this equipment accepts fireplace-sized logs, enabling it to create an unparalleled smoked color, flavor, texture, and aroma.
Meat should be surrounded by smoke while in the smoker. The smoke should constantly be circulating to prevent creosote buildup and maximize exposure. This enhances the flavor, creating a tastier result. The SP-1000 smoker features a convection system that continuously recirculates heat and smoke through the entire pit. A subterthermic flue system achieves maximum smoke intensity, which increases the smoke flavor and reduces wood usage.
The best BBQ restaurant views the smoking process as something to be savored. It takes time to create a tender piece of meat that is loaded with flavor and ready to fall off the bone. Diners flock to an establishment like this because they love the tasty food and would rather pay for it than endure all that is involved in creating it.
Article Source: http://EzineArticles.com/7047894
Senin, 31 Juli 2017
Vegetarian Cookbooks - 7 Things All Great Vegetarian Cookbooks Must Have
In order for vegetarian cookbooks to be great I believe they need to have seven very important ingredients...
1. Large colorful photos of the finished recipes - I don't know about you but one of my favorite past times is laying around on the sofa or a deck chair and flicking through vegetarian cookbooks and magazines looking at photos and getting inspired to cook one that looks great.
2. Measurements in cups and spoons as opposed to weights - nothing frustrates me more than going to cook a recipe and having to weigh 10g of this and 100g of that. I find it so much easier when recipes say 1 cup of flour or 1/2 cup of Tahini or a handful of broccoli.
3. Small ingredients lists - I love cooking and I do enjoy cooking elaborate recipes but most of the time I want recipes that can be cooked with the least amount of time and fuss. I love vegetarian cookbooks that have recipes with ingredient lists of no more than 10 ingredients, preferably with just 6, and quick and easy steps in the cookery method.
4. Breakfast, lunch/dinner and sweets - I'm not into entree, starters, mains and desert type vegetarian cookbooks. I'm about being practical, we eat breakfast lunch and dinner every day and most of us have a sweet tooth so I like vegetarian cookbooks that have a table of contents categorized into breakfast, lunch/dinner (most vegetarian meals can be either lunch or dinner) and sweets.
5. I also like reading short notes about where the author found the inspiration for the dish. I think it personalizes the cookbook and makes a very interesting read.
6. A good index - Recipes need to be listed by more than just the name of the dish. French Fries need to be listed under "F" for French Fries as well as "P" for potatoes. By listing recipes under their name and the main vegetable makes it easy to search for something to make with the fresh seasonal produce you just picked from the garden or purchased from the local farmers market. It also helps at the end of the week when you are wondering how to use up the left over vegetables in the fridge.
7. I also like vegetarian cookbooks that are categorized into seasons. After all, that is the way nature intended us to eat. Fresh seasonal produce is the healthiest and most environmental way to eat.
1. Large colorful photos of the finished recipes - I don't know about you but one of my favorite past times is laying around on the sofa or a deck chair and flicking through vegetarian cookbooks and magazines looking at photos and getting inspired to cook one that looks great.
2. Measurements in cups and spoons as opposed to weights - nothing frustrates me more than going to cook a recipe and having to weigh 10g of this and 100g of that. I find it so much easier when recipes say 1 cup of flour or 1/2 cup of Tahini or a handful of broccoli.
3. Small ingredients lists - I love cooking and I do enjoy cooking elaborate recipes but most of the time I want recipes that can be cooked with the least amount of time and fuss. I love vegetarian cookbooks that have recipes with ingredient lists of no more than 10 ingredients, preferably with just 6, and quick and easy steps in the cookery method.
4. Breakfast, lunch/dinner and sweets - I'm not into entree, starters, mains and desert type vegetarian cookbooks. I'm about being practical, we eat breakfast lunch and dinner every day and most of us have a sweet tooth so I like vegetarian cookbooks that have a table of contents categorized into breakfast, lunch/dinner (most vegetarian meals can be either lunch or dinner) and sweets.
5. I also like reading short notes about where the author found the inspiration for the dish. I think it personalizes the cookbook and makes a very interesting read.
6. A good index - Recipes need to be listed by more than just the name of the dish. French Fries need to be listed under "F" for French Fries as well as "P" for potatoes. By listing recipes under their name and the main vegetable makes it easy to search for something to make with the fresh seasonal produce you just picked from the garden or purchased from the local farmers market. It also helps at the end of the week when you are wondering how to use up the left over vegetables in the fridge.
7. I also like vegetarian cookbooks that are categorized into seasons. After all, that is the way nature intended us to eat. Fresh seasonal produce is the healthiest and most environmental way to eat.
Selasa, 04 Juli 2017
Cheese Suppliers - Supplying the Gift of Health and Nutrition
Cheese can just jazz up anything to taste better - from sandwiches and hamburgers to pasta and salads - and even desserts!
Generally, the cheese available and consumed in Australia is made from the pasteurised milk of cows, sheep or goats. It is one of the most delicious and nutritious food with lots of protein, calcium and a range of vitamins and minerals. In spite of being a solid nutrient package, cheese is habitually shunned because of its fat content. These days, cheese suppliers are supplying some cheeses which are prepared from milk that include less fat and are marked as 'reduced fat' cheese. In Australia, this label indicates that the cheese contains 75 per cent (or less) of the amount of fat in the regular cheese of the same variety. Cheese suppliers have symbolized them by being milder in flavour. One serving of cheese (40 grams) is a fine way to accomplish one of the 2 to 3 daily serves of dairy advised for most people by the Australian National Health and Medical Research Council.
Many people seem to have a love-hate relationship with cheese, especially when they are trying to simply eat a healthier diet. Fortunately, cheese has a surprising number of health benefits and it's nice to know that eating this great ingredient can actually be good for you.
Say Cheese as:
- It has high concentration of essential nutrients including proteins and calcium, phosphorous, zinc, vitamin A, riboflavin, and vitamin B12.
- It is great for your teeth and even better for the bones. It's richness in calcium helps to keep your teeth and bones strong and guard against osteoporosis. Also, the high-quality protein in cheese provides your body with necessary building blocks for strong muscles.
- It contains Conjugated Linoleic Acid that helps prevent cancer. Also, it may particularly help to avert colon cancer due to its high calcium content.
- It is good for people who suffer from migraine headaches. Cheese, as a terrific source of that calcium helps to reduce the migraine.
- It boosts your immunity. Eating certain kinds of cheese has actually proved to have a positive effect on the immune system.
- It is a high-fat food and thus a leading product for people who need to gain weight.
Cheese manufacturing has become a booming industry in Australia and there are lots of cheese suppliers in the market. Various varieties of cheese -American, Cheddar, mozzarella and Colby-are provided by the cheese suppliers in different flavours, forms (chunks, slices, different sized cubes, grated, crumbled, sticks, spreads) and packaging to meet consumers' needs.
Generally, the cheese available and consumed in Australia is made from the pasteurised milk of cows, sheep or goats. It is one of the most delicious and nutritious food with lots of protein, calcium and a range of vitamins and minerals. In spite of being a solid nutrient package, cheese is habitually shunned because of its fat content. These days, cheese suppliers are supplying some cheeses which are prepared from milk that include less fat and are marked as 'reduced fat' cheese. In Australia, this label indicates that the cheese contains 75 per cent (or less) of the amount of fat in the regular cheese of the same variety. Cheese suppliers have symbolized them by being milder in flavour. One serving of cheese (40 grams) is a fine way to accomplish one of the 2 to 3 daily serves of dairy advised for most people by the Australian National Health and Medical Research Council.
Many people seem to have a love-hate relationship with cheese, especially when they are trying to simply eat a healthier diet. Fortunately, cheese has a surprising number of health benefits and it's nice to know that eating this great ingredient can actually be good for you.
Say Cheese as:
- It has high concentration of essential nutrients including proteins and calcium, phosphorous, zinc, vitamin A, riboflavin, and vitamin B12.
- It is great for your teeth and even better for the bones. It's richness in calcium helps to keep your teeth and bones strong and guard against osteoporosis. Also, the high-quality protein in cheese provides your body with necessary building blocks for strong muscles.
- It contains Conjugated Linoleic Acid that helps prevent cancer. Also, it may particularly help to avert colon cancer due to its high calcium content.
- It is good for people who suffer from migraine headaches. Cheese, as a terrific source of that calcium helps to reduce the migraine.
- It boosts your immunity. Eating certain kinds of cheese has actually proved to have a positive effect on the immune system.
- It is a high-fat food and thus a leading product for people who need to gain weight.
Cheese manufacturing has become a booming industry in Australia and there are lots of cheese suppliers in the market. Various varieties of cheese -American, Cheddar, mozzarella and Colby-are provided by the cheese suppliers in different flavours, forms (chunks, slices, different sized cubes, grated, crumbled, sticks, spreads) and packaging to meet consumers' needs.
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