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Written by Melanie R. Craig
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It's The Seasoning That Counts
 It is strange to think it now, but cooks have not always been able to enjoy the benefits of no-stick cookware. And, even these days, there are some people who just prefer not to use non-stick and decide to stick with more traditional items. In fact, in my experience, you are unlikely to find any non-stick pans or trays within the confines of a commercial kitchen. Many professional chefs too, it would seem, prefer to stick (or should that be not stick) with cast iron pots and pans. Of course, cast iron cookware is much stronger and more durable than its modern non-stick counterparts. And many cooks will swear to you that cast iron has the benefit of retaining the food's flavour in a way that non-stick does not. That's great, but the food can stick to cast iron cookware can't it, and it is no fun at all to spend an entire afternoon working with a scraper or wire brush on a burnt pan while using your free hand to mop all of the sweat from your brow. Fortunately, with the correct seasoning you can keep your non non-stick pans in tip-top condition with no sweat at all. |
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Written by Nancy Walker
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 If I could only keep one pot in my whole kitchen, without a doubt, I would keep my pressure cooker. I can’t imagine what it would be like to prepare a whole meal without it. It’s hard for me to believe that I was over 40 before I ever even heard of pressure cookers. We owned our own large produce market and the kindest old gentlemen in the world introduced me to the wonders of pressure cooking. Mr. Pierce had purchased some green peanuts from us, and had returned with a sample of his recently “boiled peanuts”.
Whether you are a fan of boiled peanuts or not, suffice it to say that they were the best boiled peanuts I have ever eaten. At my delightful ravings, Mr. Pierce cheerfully shared his secret – the pressure cooker. Not only did he educate me about pressure cookers, but he returned once again with one of his pressure cookers for me to try. I have been hooked ever since. There are lots of reasons why I like my pressure cooker. Pressure cookers cook food incredibly fast, they do not heat up my Florida kitchen, they produce tastier dishes, they seal in the vitamins and minerals normally lost during prolonged cooking and they leave my stovetop neater and cleaner than normal cooking pots do. |
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Written by Jeff Slankard
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Grilling fish and other seafood is catching the interest of grillers everywhere because of it being low fat and healthy. Grilling... it's not just for steaks anymore. You have an ocean of choices. Fish is healthy, a favorite of many, it goes great with grilling, and it cooks quickly. It's also a great choice for entertaining. It sounds so perfect. What could possibly be wrong with grilling fish. |
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Written by Greg Culver
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Nowadays most of us are busy with our schedules and get very less time to cook food. It is very difficult to prepare healthy meals in less time as you have to look after office, home, family and kids at the same time. Some planning in advance can help you a lot in preparing healthy meals for your family. You must plan your meals considering some key foods that can be used with different recipes on other days also. This technique is far much better than preparing all food and once and keep eating that non healthy food all week. |
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Written by Susan Carey
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Here are some storage tips for food that will pay you big dividends in money and good flavor in the long run. A principle: promptly unpack groceries and store perishables as directed. Fresh vegetables: Wash, drain, and dry greens; wrap or put in plastic bag; chill. Scrub carrots, celery, radishes, and green onions under cold weather. Dispose of excess leaves and tops. Wrap or bag vegetables separately in moisture vapor proof materials. Store dry onions, potatoes, and winter squash unwashed in dark cool place. Clean when ready to use. |
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