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All About Risotto in Italian Food

Geoffrey — Tue, 22 Jul 2008 17:12:11 +0000

There is really no definitive answer as to how rice arrived in Italy. However, as soon as it made its way to Italy in the fourteenth century, most likely from Spain, it became a hit in Italian food. Areas of the country outside of Milan have the perfect blend of flat land, water, and humidity to make rice cultivation a very successful endeavor. The intensive rice cultivation that began in the fourteenth century has continued and has made rice a staple in regional Italian food.

Perhaps the most popular example of rice in Italian food is in risotto. Although risotto is considered a very serious dish in Italian food, it actually started out as a joke. As the legend goes a young apprentice was staining the glass used in the Duomo di Milano, a magnificent gothic cathedral, in 1574. He was relentlessly teased because it looked as if he had added saffron to pigments in order to obtain more vibrant and brilliant colors. When it came time for his master’s wedding, he decided to play a little joke to show how tired he was of the teasing. So, he added saffron to the rice that was to be served at the wedding. The plan backfired and the rice was so popular amongst the wedding guests that it became the staple of Italian food that we know today.

There are four main components to the risotto we know in Italian food today. The first is the soffritto. Sometimes this can be special ingredients specific to the type of risotto being made. However, it is typically a mixture of vegetables, butter, oil, and onions. This mixture is sautéed in the same skillet where the rice will later be cooked. The next component is the broth. The broth can be homemade or canned and can be beef, chicken, vegetable, or fish. The third component is the flavoring ingredient. This is the component that will give the risotto its specific flavor. This can range from vegetables to meat, truffles, or the ingredient that started it all, saffron. Now of course, the final component is Italian rice. The rice that is used in Italian food is made up of large grains with lots of starch. This rice is perfect for risotto because it can absorb large amounts of liquid and still remain firm.

Risotto is a very popular Italian food dish, but it is also one of the most botched Italian food dishes because of the precise way in which the rice is prepared. Some tips to making it successfully at home include not washing the rice. If you were to wash the rice beforehand it would eliminate much of the starch that is needed to make good Italian food. There are also different types of Italian food rice and you will want to pick the rice that is most appropriate for your recipe. All rice is not created equal so check your recipe and cookbooks to decide which rice is best to use. You’ll also want to use a double-bottom sauté pan.

This will keep the heat uniform to make sure the rice cooks evenly. It is important to sauté the rice until it is toasted before adding the broth. However, don’t cook it too long or it will harden. This is the most important part of making an authentic Italian food risotto, make sure the rice is toasted. After that it is all downhill. Just follow these tips and pretty soon you’ll be cooking like a professional Italian food chef.

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How to Choose Cooking Classes

Geoffrey — Thu, 13 Mar 2008 10:32:15 +0000

Most people think that to enjoy a scrumptious meal, you have to spend an arm and a leg. With a little know-how from effective cooking classes, you can easily stretch your budget and make your family a feast.

Here is how to choose cooking classes made just for you:

1. Do your homework

Before enrolling in a cooking class, it is best that you do your homework first. Start with the kind of cooking classes that you want. Keep in mind that every cooking class has its own specialty. Hence, it is important that you have decided what you want to learn in the first place.

For example, if you are into baking, then take baking classes. If you are into Chinese cuisine, then it is best to take cooking classes catered to these kinds of meals.

Moreover, researching about the cooking school that will provide you the cooking classes that you need may also help. Of course, you wouldn’t want to spend your money in some cooking classes that won’t provide you the knowledge that you need. So it is better that you choose cooking classes only from the industry’s experts.

2. Prepare your budget

Unlike culinary courses, cooking classes are much cheaper. However, they still cost money, which can be additional expenses for those who have a tight budget. But that’s the way it is. If you want to learn, you have to spend some. Don’t worry because most fees for cooking classes include the necessary items for your sessions.

So if you want to learn how to cook paella or any other dish, try to set a budget for that and use it wisely.

3. Nearness

Choose cooking classes that aren’t too far away from your home. The stress of going to and fro can be wearisome. You may not even enjoy your cooking classes if you have to travel so far. Also, hefty amounts of transportation fees can also add stress to your budget.

4. Personally inspect the place

Before enrolling in cooking classes, it is best that you have personally inspected the place. Don’t just assume that the place will look good or will provide you a comfortable place for cooking just because its name sounds good or their brochures look good. Inspect the area yourself and find out if they have the facilities needed for your cooking classes.

Keep in mind that cooking classes shouldn’t just give you the ability to cook but should also give you the joy of cooking in a very comfortable and efficient atmosphere.

Trendy and Safe Outdoor Cooking for the Family

Geoffrey — Wed, 27 Feb 2008 02:40:31 +0000

The importance of outdoor cooking has caused the production of different sorts of outdoor grills and cooking kits and as well as the diversity of outdoor cooking techniques. Many are now enjoying both the comfort of technological innovations and traditional outdoor cooking.

This said advancement is manifested by the invention of the cantilevered outdoor cooking method. Families and friends are now feasting on their favorite barbecued delights in the quickest time possible, since the advent of modern grills permitted the luxury and comfort of outdoor cooking.

This particular outdoor cooking technique makes use of suspended cantilevered cooking trays. If you are wondering how the trays were hung, the answer is that they are connected to an erected post, through gravity alone and not through fasteners.

Thanks to the cantilevered outdoor cooking method, people will no longer need to assemble a campfire area for they will only need to place charcoal briquettes on the grill, and viola everything is set for cooking.

Furthermore, placing these briquettes is even easier compared to the same action implored in traditional outdoor cooking. Thus, you will no longer need to pay so much attention to how many briquettes you’ve placed since the grill is structured to absorb heat easily.

Moreover, other than easy assembly the cantilevered outdoor cooking method includes safety considerations that cantilevered grill users say that they experienced less risk and haven’t acquired any undesirable burns since they’ve used this stable and sturdy device.

Note that the grill works through its structured positioning. It is through such a stance that the heat is immediately received by the food located on the platforms. The heat is gained from its source wherein there is a vertically broadening pole and a cooking tray, which would absorb the heat underneath for the food contained in the tray to be cooked.

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Hence, cantilevered outdoor cooking calls for the completion of three acts first, the proper positioning of food on the cooking tray; second, mounting the said cooking tray in cantilevered, without fasteners; and third, using heat on the scaled cooking tray from beneath to grill, roast, or bake the foods.

Indeed, outdoor cooking has changed, though some basic principles and methods are kept the same. Now, you can munch early and can even cook barbecues in the presence of your children. Safety of the family can be ensured and family gatherings will now be hassle-free, all due to the cantilevered outdoor cooking method.

How to Deal with Commercial Cooking Equipment

Geoffrey — Thu, 21 Feb 2008 21:31:51 +0000

There are different factors to consider when you are choosing your commercial cooking equipment. There are certain questions you need to ask yourself before you consider anything to be ideal commercial cooking material. For one thing, it may not be exactly the same as that of home cooking equipment that you are fond of using, but the features are pretty much identical, except that commercial cooking equipment are used on a larger scale.

From home freezers, get used to colossal sized freezers fit for many forms of frozen food items. You can’t expect your favorite fridge to be able to handle all the various foods you need to freeze. Besides, not every type of food placed in the fridge will be consumed immediately. You will have to have room for both immediate and long-term storage.
Multiplicity in your stove’s features will also prove to be of big help. Commercial cooking equipment in the form of ample amounts of hubs in stoves will help you cook more food in the shortest possible time.
Plates are no longer enough to hold everything. Have trays that are tough and easy to maintain as you transport food from one customer to another.
Count the cost. You must be able to include in your budget this aspect of your business. Commercial cooking equipment isn’t cheap, but that’s fine as long as you are able to get favorable returns on your investment.
Recall your economics. Know and understand the nuances of depreciation and how it will affect your commercial cooking equipment, especially the ones you purchased for the longest time.
Fryers are also different. We aren’t talking about single chicken pieces here. We are talking loads of chicken that are at the mercy of the customer’s demand. If you are after distributing cooked food for commercial purposes, make sure that you are able to meet the demand.

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Dryers and cabinets are just as important even if they aren’t at all that significant to home cooking operations. When you are in the food business, it pays to be quick and able to hold large amounts of ingredients.
Harness energy saving equipment whenever you can.
Train your staff to use and master the functionality of each piece of equipment. Make sure that they are able to specialize in it.

Flavorful Tips for Outdoor Cajun Cooking

Geoffrey — Sun, 17 Feb 2008 21:43:13 +0000

Spicy hot, bursting with flavor and very adventurous. Cajun cooking is a reflection of the unique, European style sub-culture found in New Orleans. Thanks to French and Spanish colonists who brought their culture and delicious cuisine with them, Cajun cooking is now recognized as one of the best cuisines from the United States. It has also become a favorite cuisine used for outdoors cooking.

The basics of Cajun

If Cajun for you is jambalaya and gumbo, you’re extremely limited. As mentioned earlier, Cajun cooking is very adventurous and flavorful. It is characterized by the marriage of pungent spices, appetizing colors, fluffy rice, fresh vegetables, sausages, juicy meats, seafood and game.

Unlike Creole, Cajun cooking is much simpler and very often involves cooking using only one pot. To make things more interesting, flavors from the West Indies and Africa are added to spice things up.

Outdoor cooking with Cajun

To succeed in outdoor cooking Cajun-style, preparation is key. Make sure you understand the dish you’re about to prepare before cooking it outdoors. The flavors of Cajun cuisine rests on the right blend of spices, so if you’re trying out everything for the first time, bring a recipe for reference.

Before heading out to your grill, bring what you need. This includes Cajun cookware such as cast iron pans and skillets, deep fryers and patio cookers and of course, the ingredients. Choose fresh varieties for seafood, game and meats and if available, homemade sauces and stocks are preferable to canned ones. Meats should have had sufficient time to soak in their marinade before being grilled.

Grilling and roasting are the perfect outdoor cooking methods for Cajun recipes, whether you’re preparing the main dish or cooking meat and vegetables for sandwiches. Oftentimes, steaks and fish are coated liberally with hot spices, pepper and flavorings before being blackened over the grill.

Seafood such as crab, oysters, lobster and shrimp are prepared based on a mother sauce or seasoning. This is the foundation of your dish. Cajun cooks often prepare their outdoors recipe this way, by building on an essential flavor and adding as they go along. This gives birth to the most popular Cajun dishes such as gumbo, jambalaya and red beans and rice.

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Bring out the salads and appetizers only after your main dish (the meats, game and seafood) are done. Serving soup? Bring it out with the salads or cook them outside, along with the other food.

What about the fat?

Cajun cooking is known as hearty fare, not healthy fare. If eating light is a concern, simply cut down on the fattening ingredients, substitute healthier ingredients or eat smaller portions, an impossibility considering that Cajun is too tempting to pass up.

Get to Know the Rich and Varied Style of Chinese Cooking

Geoffrey — Fri, 15 Feb 2008 03:45:15 +0000

Chinese cooking is arguably the most popular of all the Asian cuisines, thanks to its richness and diversity. The Chinese style of cooking we know today is the result of the combination of different regions in China, whose flavors and ingredients reflect their sub-culture, geography and history. From Asia to America to Europe, Chinese cooking is a force to reckon with, popular for its flavorful approach to cooking and food presentation.

What Chinese cooking offers

Chinese cooking may be divided into four major cooking styles, depending on the region. Canton style cooking, for example, is considered as the most popular. Because the region enjoys good weather, almost anything may be included as part of a dish. From seafood to fresh fruits and vegetables, this style of Chinese cooking has some of the most varied and sophisticated flavors to offer, characterized by meals cooked by deep frying and highlighted by rich sauces.

Another Chinese cooking style is that made famous in the provinces of Hunan and Szechwan. Rice-based foods are abundant, partnered with some really spicy dishes. The eastern and western sides have dishes that are dominated by fish and seafood.

Further up north, where the Arctic winds rule, lamb and mutton are common without pork, because most of the population are Muslims. Simplicity is the key word to describe the type of Chinese cooking here, as evidenced by the way rice, noodles and bread are served with cut vegetables and fruits.

In contrast, the cuisine in Beijing is more high-brow, featuring some of the most exotic and intricately prepared dishes in Chinese cuisine, thanks to imperial influence. Today, the best features of this style of cooking are evident in many of China’s most famous chefs.

Highlights of Chinese cooking

Many of the dishes in Chinese cuisine are prepared in small, bite-sized cuts which make them easy to pick up with chopsticks and placed directly in the mouth. Some dishes, such as fish, are served whole and diners who wish to partake only have to use chopsticks to break up pieces and eat them directly.

Some of the most popular and well-loved foods courtesy of Chinese cooking include: noodles (plain and fried), stir-fried vegetables, hot pot, dumplings (fried, steamed or as part of a soup dish), soy milk, Peking duck, glutinous rice with either sweet or meat-based filling, steamed buns, filled or coated rice balls, pickled vegetables, hard boiled eggs, seasoned tofu, rice porridge and tea.

Campfire Cooking: All the Outdoors Goodness You Want in Quick, Easy Steps

Geoffrey — Sun, 10 Feb 2008 20:56:22 +0000

Campfires have been traditionally used for cooking for as long as man discovered fire. Since it’s such an old cooking technique, you’d think that campfire cooking would have been mastered by now. Unfortunately, that isn’t the case. It is still as tricky as ever. Add to that the complication that some parks impose by banning campfires in some areas. But if you’re lucky enough to get your chance at campfire cooking, here are tips you can use for your own safety and cooking enjoyment:

Bring the grill.

Most campsites have onsite grills but it’s always best to ask. Grilling is the best and simplest method you can use for campfire cooking. This method uses direct heat, so it’s best utilized for smaller cuts of meat, hamburgers, sausages, toast and barbeques. It’s important to pay close attention to the food while grilling it because this method employs direct heat. Food can get burned or catch fire easily.

Another type of cooking you can use with a campfire is roasting, perfect for skewered meats, chicken, hotdogs, sausages and marshmallows. Using skewers (preferably metal to avoid burning), you can cook food over your campfire. In a few minutes, you should be ready to eat.

Prepare the food.

The secret to successful campfire cooking is to have the food prepared before going on your trip. This helps you enjoy your time more and saves you a lot of effort from trying to cut, chop or grind your ingredients. If the food is prepared beforehand, you can get cooking as soon as the campfire is ready.

Be practical.

Some things that we associate with campfire cooking may not be plausible, such as a pot of soup that hangs over the flames. If set up using found wood, it might prove to be unstable and also difficult to build. If you truly want to use things like this for your campfire, make sure you know the right techniques to use for safe cooking. If all else fails, use a metal rigging to secure the pot in place or just avoid it entirely.

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Have some trusty recipes on hand.
Use ingredients that are easy to cook.

Campfire cooking shouldn’t take hours for just a piece of steak. Use recipes that are tried and tested. If you must experiment, have a backup plan. Choose recipes that you know will succeed with and make sure they will cook easily. Try stuffed fish, bacon wrapped steaks, buttered corn on the cob, sliced vegetables, roast beef or pork with prepared sauce and top with fresh fruits, pies or tarts.

Camp Cooking: Simplicity is Best

Geoffrey — Thu, 07 Feb 2008 17:53:25 +0000

Camp cooking is a great exercise in skill and effort and there is always something that sets it apart from other types of cooking. It’s a whole new ballgame when you’re out in the woods; camping and cooking just seems to bring it all together. It may seem a little unfair, but food always seems to look and taste a little bit better when it’s done outdoors. Here’s how to get your camp cooking skills right:

Check your campsite for camp cooking rules.

Don’t go into a national park or wooded area without first checking if it’s all right to cook at your camp. Some restrictions may be in place for certain areas, especially when it involves building a campfire. If there’s a burn ban, follow the rules and go someplace else.

Be ready with your supplies.

Nothing puts a damper on healthy camp cooking than equipment or an ingredient you forgot to bring. A day or two before you go, make a list of all the things you’ll need like matches, knives, a good cutting board, skillet, skewers, salt, pepper, that special marinade you’re so proud of, paper towels and trash bags, among others. If you will be camping near a river or lake, bring your fishing pole. You should also bring supplies for cleaning your utensils and equipment. The day before you leave, check your supplies for anything you might have missed.

Cut and prepare everything in advance.

Remember that you don’t want to spend all your time at camp cooking. You’re also there to have fun. Save time by preparing all your ingredients in advance. Cut or chop tomatoes, potatoes, onions, garlic, pepper and herbs and store them in separate containers. That way, you don’t have to spend too much time cutting up vegetables before you can start cooking.

Don’t forget your cooler.

Camp cooking can be a lot of work, so make sure you have your drinks ready. Bring your trusty cooler and fill it with ice for chilling your drinks. You might also need a separate cooler to hold your meat or fish.

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Have some trusty recipes on hand.

Now isn’t the time to try some exotic meal you just saw in a magazine. Camp cooking is all about simplicity and ease. Use your past experience as a basis to decide which recipes to use. If you’re unfamiliar with the process, don’t try it now. You’ll be frustrated later. Go for recipes that have a long-running success as camp cooking staples, such as steaks, barbecued chicken, fish and vegetable kabobs, roasted marshmallows, grilled fresh fish, roasted or pickled vegetables and fresh fruits.

5 Things to Consider When Building an Outdoor Cooking Area

Geoffrey — Tue, 05 Feb 2008 19:05:48 +0000

Need help building an outdoor cooking area? Here are tips on how to go about it:

Find a location.

The best location is an open space that is accessible to your kitchen or dining area. This will let you go in and out conveniently to prepare ingredients and serve cooked food. Choose a location where your grill is protected from too much exposure to sun, wind or rain.

An area away from trees, roofs, trellises and wooden structures is also a good location. Anything that can catch fire and burn is dangerous to be kept near your cooking area.

If you have a patio, consider using that area. A patio already has flooring in place, so there’s no need to pay for materials or labor. Plan it.

Having a plan or design for a cooking area is important if you want it done right. It’s also friendlier on your budget since you’re less likely to make mistakes. Furthermore, construction is a lot less problematic since you’ll have the basic foundation in place before you complete the structure.

Consider the size of the cooking area you want to build and what its functions will be. Do you prefer a simple barbecue area or a bigger cooking center? An outdoor cooking area can be a simple open area with a barbecue pit or a more elaborate construction that includes a grill, cabinets, a food preparation table and even a refrigerator. Depending on your budget and creativity, your outdoor cooking area can cost from a $300 to more than $1000.

Function over form?

Design for comfort and not just style, especially if you want the cooking area to double as an entertainment center. Consider space and size of your grill, countertop, sink and storage area.

Consider your utilities.

If you want to fully enjoy your cooking area, consider whether you’ll need provisions for utilities such as water or electricity. If you like to cook at night, for example, building a provision for lighting is a no-brainer. If you will be using electric appliances, outlets are a must. If you have a sink, you’ll need provisions for water supply.

Mind the code.Some areas require that you follow codes and obtain permits for your construction. If your construction includes plumbing or electrical work, for example, you will need to get a permit from your local municipality. Check your local government for zoning requirements to ensure that your outdoor area is built at the permitted limit from your area’s property lines.

From the Exotic to the Familiar: Get to Know Asian Cooking

Geoffrey — Mon, 04 Feb 2008 19:44:32 +0000

When we think about Asian cooking, we envision rich, flavorful food mixed with exotic spices. In terms of size, Asian cuisine is probably the largest, consisting of many different cooking styles from different regions and countries. Even those countries have several different cooking styles depending on the locality.

Asian cuisine is made up of many types of cooking, foods and preparation styles. Some of these include:

East Asia (Chinese, Japanese, Korean, Taiwanese)

Some of the cuisine that represents Asian cooking to the rest of the world comes from East Asia. Flavors vary and so do cooking styles but there are also similarities. A staple of East Asian cooking is rice and/or noodles, followed by dishes that contain fish, meat and vegetables. While rice is considered as an important part of the meal, noodles and buns may also be used as substitutes, depending on the region.In the East Asian region, the use of chopsticks is predominant when partaking of solid food while flat bottomed spoons are used for soups. Chopsticks are also practical for the type of cooking practiced in these regions, since most of the foods are cut up and prepared in small pieces, allowing for direct eating. Interestingly, forks and knives are not used for eating because they are considered and were often used as weapons.

South and Southeast Asian cuisine (Indian, Sri Lankan, Pakistani, Bangladeshi, Singaporean, Vietnamese, Malaysian, Filipino, Indonesian, Cambodian, Laotian, Burmese)

Subtlety and surprise are two of the characteristics of Southeast Asian cuisine, particularly because it puts emphasis not only in taste and choice of ingredients but also in presentation. If you want to know about an Asian country’s history, have a taste of its food. Not only will you taste what the country produces from its own land but you’ll also encounter the people who came and from there.

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The diversity is staggering although similarity also exists to unite the region. For example, Vietnamese cooking features some French flavors while Filipino cooking has dishes that are similar to those found in Spain and America. Noodles and spices are commonly used in most regions.Middle Eastern cooking (Some Greek, Arab, Afghan, Palestinian, Egyptian, Turkish, North African, Lebanese, Moroccan)Middle Eastern cooking is also diverse and many of the dishes are quite exotic compared to Western tastes. Greek cooking, for example, is considered partly Asian but its taste and appearance is Mediterranean. As for the other cooking styles, there are certain similarities that vary slightly as you go from one region to the next. Common ingredients such as pita, sesame seeds, honey, sumac, parsley, mint and other herbs and spices are often used.

Free Recipe Books

All About Risotto in Italian Food

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How to Choose Cooking Classes

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Trendy and Safe Outdoor Cooking for the Family

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How to Deal with Commercial Cooking Equipment

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Flavorful Tips for Outdoor Cajun Cooking

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Get to Know the Rich and Varied Style of Chinese Cooking

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Campfire Cooking: All the Outdoors Goodness You Want in Quick, Easy Steps

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Camp Cooking: Simplicity is Best

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5 Things to Consider When Building an Outdoor Cooking Area

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From the Exotic to the Familiar: Get to Know Asian Cooking

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