Researchers have found that bacteria have a tougher time surviving on wood cutting boards. However, plastic cutting boards are less porous than wood, making it less likely to harbor bacteria over a long period of time, but only if it is immediately cleaned. Here are a few tips to caring for your cutting board.
1. It is best to apply the oil slightly warm and with a soft cloth in the direction on the grain. Warming the oil allows it to penetrate deeper into the wood. “Season” your board by applying mineral or butcher block oil and letting it soak into the wood for 15-30 minutes. Apply 4-6 coats before using the board.
2. Oil your cutting board when it looks dry, sometimes as frequently as once a week. If you allow your board to become dry it may begin to crack.
3. Scrub and wash your cutting board with soap and water but don’t immerse it completely in water. In addition, don’t put your wooden cutting board in the dishwasher because it will warp the wood.
4. Spraying vinegar on your cutting board with a spray bottle is a good way to sanitize it. Using bleach on a wood cutting board isn’t a good idea because it is not as effective because the organic composition of wood neutralizes the disinfectant quality of bleach.
Daniel Urmann is a contributor and author for the website Vermont Cutting Boards.
Tomatoes and sweet onion with Roquefort dressing is a traditional Italian salad that easily lends itself well to Italian meals such as Osso Bucco and to lighter meals such as salad and Minestrone soup. Popular Italian restaurants such as Olive Garden serve similar meals of soup and salad.
You can find this simple salad served in New York at some to the finer Italian restaurants as well as on the tables of many Italian families around the world. The Roquefort cheese gives a strong distinctive flavor that pleases even the pickiest of salad eaters. The beauty of this Italian salad is that it is so versatile that it can be served with just about any meal.
Ripe tomatoes
Sweet onions
Basic Italian Dressing
Green scallions
Roquefort cheese
Dried oregano
Salt
Pepper
Slice ripe red tomatoes and sweet onions very thin. Place four tomato slices on each plate. Over the top of the tomatoes lay the onion slices. Drizzle over the top Basic Italian Dressing. Place the two green scallions along the edge of the plate. Crumble the Roquefort cheese over the top and sprinkle with dried oregano. Season to taste with salt and pepper.
Basic Italian Dressing
6 Tbs extra virgin olive oil
1 clove garlic, mashed
2 Tbs red wine vinegar
1 tsp salt
1 tsp fresh ground pepper
Place all salad dressing ingredients in a small bowl. Whisk together with a wire whisk until well blended.
Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
Wine racks are of utmost necessity for anybody who is a wine connoisseur and has or intends to make a wine cellar at home. Wine racks are both decorative as well as utilitarian. Whatever purpose you buy a wine rack; it ultimately holds wine bottles and frees the rack spaces.
The purpose may be either simply storage of wine bottles or a beautiful display as well. Wine racks now come in countless designs, in fact in so many designs that you can not even imagine!! These days you get wine racks to fit every purpose, décor and personality. You can buy a wine rack that will add ambiance to a room, protect wine bottles in a cellar, or keep wine handy on the counter. There are a few racks wine racks that are even made for storing wine inside the refrigerator.
To shop for a wine rack, you just need to go to any departmental store or you may try the specialty shops also. If you browse on internet, there are many wine rack sellers that sell very beautiful and artistic racks online as well.
Wine racks are made from wood, metal, chrome, acrylic as well as wrought iron. Wrought iron racks are the most elegant and are very traditional as well. Wrought iron wine racks are sturdy, look great and can be crafted into work of arts in hands of a master. The wrought iron racks are offered in a vast price range as well. They may come for as little as $50 or as expensive as hundreds of dollars. The price flexibility is there.
The wrought iron racks are made basically such that they are either Modular or Stackable. They may also have ribbons that warp around themselves. These ribbons hold the bottles in rack. The size of these racks varies from 4′*7′ to 7′*10′.
Generally the racks are made such that the wine labels are visible. The racks come in sizes to accommodate right from 18 to 180 bottles. These racks are more stable then the wooden racks as well. They add to the décor of dining rooms a lot and are an excellent buy. They also serve as wonderful gifts for your friends/family. Wrought iron wine racks may be made with extra places for wine goblets as well.
Many sellers sell wrought iron racks online also. When you shop from such sellers, first look for illegitimate physical address, email etc. Then you must look carefully for what design you want or if you can go for customization, then the seller must understand exactly what you want. Design possibilities with wrought iron racks are far greater then other racks and they can be explored if you think creatively.
While shopping for wrought iron racks, keep your storage space requirements handy as that will help you find the best fit. Also keep in mind the amount of time you want to store wines and the temperature/humidity that you will expose the bottles to. Also when you are designing the wine rack, make sure that however you keep the bottles, wine should not loose contact with cork in any position you keep it.
Wine racks come in many materials but wrought iron racks are my favorites due to their sturdy nature and the articulate effect they archive.
For more information about wine racks, as well as details of wrought iron
wine racks, please visit WineRackCellar.com today.
You’re standing at the gas grill in the hot sun, wiping the sweat from your brow, and having your favorite cool drink. You are making one of your favorite grill recipes for the neighbors that are coming over in a few minutes for a home and garden party. You are using your brand new gas grill with all of the bells and whistles. You even went to the trouble of sending out fun invitations you found on the internet and you have just the perfect theme picked out for your party. Your new pool furniture has arrived and the weather is a perfect 80 degrees. Your picnic table is set up for the kids and their friends. Summer life doesn’t get much better than that. With every grill recipe, party and backyard barbecue you can still maintain safety and common sense. Your party could be a disaster without first thinking about safety for yourself and your guests. Here are a few tips that ensure safety first:
• If your gas grill is lit, never leave it unattended
• Never move the grill once it is lit and hot
• Be sure to read the owners manual before actually grilling food
• Check all of the parts of the grill to make sure it has been firmly and correctly put together
• Never attempt grilling in a trailer, garage or any enclosed space. The fumes and flames can quickly kill you
• Beware of a windy day when sparks can easily get away from you
• If grilling with charcoal, lighter fluid should be capped
immediately after use and never use gasoline or kerosene to start a flame
• Keep children and animals away from the grill
• Grill away from grasses, trees, shrubs, awnings, umbrellas
• Place the grill on a fire resistant material such as brick or concrete, never grass
• Have fire resistant cooking mitts ready and waiting
• Wear clothing that doesn’t hang out over the grill
• Control flare-ups by lowering the thermostat
• Keep a bottle of sanitizer next to your grill to protect your hands from cross contamination
• Have a fire extinguisher close at hand if needed and try baking soda to control a flame that is out of control
• The correct long handled utensils used just for grilling keep your hands safe
Keep your food safe as well as your body and property. Food safety begins in the grocery store when you keep your meat at a cold temperature when you are bringing it home. Don’t let meat sit in a warm car or out too long in air temperature. Keeping food safe is as important when traveling to a picnic or just staying at home. When you work with meat, there are all kinds of bacteria and germs that grow so keep your raw meat away from any vegetables you are grilling. Be sure not to put your cooked meat onto the same plate where you removed the raw meat. Don’t bring the meat out of the kitchen until you are ready to place it on a hot grill. There is no reason to have it out exposed to the sun and bugs. This all seems like common sense, but you would be surprised how many people don’t think about cross contamination between cooked and raw food. Having your guests sick from salmonella poisoning doesn’t make for a very fun picnic or party and they won’t be returning any time soon. If you love to entertain outdoors in the summer, follow a few safety tips when it comes to handling food and grilling on any style of grill. You will have more fun and so will your guests.
Beverly Marshall is a successful freelance writer offering guidance and suggestions for consumers buying patio and outdoor furniture, hammocks, picnic tables, above ground pools, gas grills, outdoor kitchens and more. She gives information and tips to help you save money and make informed buying decisions.
Taking juices may be compared to eating a balanced diet. No one
would contemplate trying to live on one single foodstuff. In the
same way, most Juices tend to work better in combination than
alone. The values of one will complement the deficiencies of
another.
The very best raw materials should always be used. There is
nothing to beat freshly gathered produce from your own
organically cultivated garden. But for many crops and for most
people, that is not possible. The next best is to buy good
looking, fresh fruit and vegetables from the local supplier.
Take care to always wash bought produce with clean, flowing
water in case there is any contamination.
As soon as a plant is picked, the nutrient value begins to
diminish. Canning and bottling both involve cooking which
further reduces the vitamin and mineral content some of which
also leaks out into water (that is why you should always try to
cook with as little water as possible and to use any left over
as a basis for soup, gravy or sauce). Drying foods will of
course make them impossible to juice as well as reducing the
nutrients.
The only answer is to store high quality materials in a deep
freeze. Although there is still a loss, it is not as serious as
in other methods of conservation. You may also freeze the actual
juice.
How much juice should you take? Some are powerful, and are
usually taken in combination with the basics such as carrot
juice. Less than pint a day is unlikely to be effective. So the
rule to adopt is: FROM ONE TO EIGHT PINTS OF JUICE A DAY, BUT
NEVER MORE THAN IS COMFORTABLE.
It is not always true to say that the more juice the quicker the
result, but there is certainly not much benefit to be derived
from consuming juice in too small an amount or for a period of
less than a month. An experienced practitioner can achieve his
results with more or less juices than are recommended here, but
he has the benefit of contact with the patient.
Chinese Tea
Chinese tea - water quality The quality of tea is controlled by
the quality of the water. It was said in ancient China that
water is the mother of tea. There are three categories of water:
best is water from a hill, average is water from the river,
bottom is water from a well. The best water from a hill is on a
hilltop; the best water from a river is in the middle of a
river; the best water from a well is from a well which is
frequently used. It is not easy to get water from a hill. So
water from a tap is the most common. There are two ways to make
the best use of tap water when making tea. 1. Leave the tap
water in a bucket for 24 hours in order to let out the chlorine
inside. 2. Boil the water then open the lid for 5 minutes in
order to let out the chlorine inside. Distilled water is a kind
of artificial soft water. It is the most hygiene but it would
not be the ideal water for making tea.
Best water temperature for making tea: 1. Low temperature (70 -
80c) Good for making young shoot green tea such as Long Jing
(Dragon Well) or yellow tea (Silver Needle). 2. Medium
temperature (80 - 90c) Good for making white tea (Silver Needle
White Fur), red tea or Oolong. 3. High temperature (90 - 100c)
Good for making tea such as Tie Guan Yin (Iron Guan Yin), Pu’er,
Shui Xian (Water Fairy). Low temperature water tends to be more
suitable for young tea leaves while high temperature water tends
to be more suitable for ripe tea leaves.
Chinese tea - tea leaves Chinese tea used to be categorized by
its place of origin or place where it went to. Only till
recently that Chinese tea is categorized based on its way of
manufacture.
6 types of tea: Green, yellow, black, white, light green and red.
Green tea Green tea has the longest history and it can be dated
over 3000 years ago. People picked the young shoots of leaves
and dried it in the sun without fermentation.
Examples of green tea: Long Jing Fur Tip Green Spring Snail
Yellow tea Yellow tea is to ferment the tea leaves before they
are totally dry. A degree of 10% to 20% fermentation would be
expected.
Examples of yellow tea: Silver Needle Yellow Soup Big Leaf Green
Black tea Black tea is to ferment tea leaves to a degree of
100%. It is a kind of commonly consumed tea in Mongolia.
Examples of black tea: Pu’er Cake tea Brick tea
White tea White tea is a kind of day dry tea which is lightly
fermented to a degree of 20% - 30%. Tea leaves are usually young
ones covered with white fur.
Examples of white tea: Longevity Eyebrow White Peony Silver
Needle White Fur
Green tea Light green tea is a kind of tea lightly fermented to
a degree of 30% - 60%. Tea leaves are green in the middle and
red on the fringe. This type of tea gives a taste of fruit or
flowers.
Examples of Light green tea: Water Fairy SONG Species Long Bush
Iron Guan Yin
Red tea Red tea is a kind of tea fermented to a degree of 80% -
90%. Western countries usually call it Black Tea. It usually
gives a taste of roses.
Examples of red tea: Red Tea
Tea sets Tea pot - Zisha tea pot is known as the best tea pot
for making tea with. Colours vary from dark purple, red to light
yellow. Zisha tea pots have very tiny holes suitable for brewing
tea. Also, it prevents any chemical changes from taking place.
Tea spoon - The best tea spoon would be made of bamboo. It is
also used for removing any tea leaves from blocking the tea
mouth.
Tea boat - It is used for laying tea pot and tea cups. The first
rinse of water would be poured into the tea boat. This water can
also be used for rinsing tea cups.
Tea cloth - It is used for wiping the water outside the tea pot.
Tea cups - The right size of tea cups would be used for their
appropriate corresponding size of tea pots.
Healing aspects of Chinese tea Chinese tea is known to have good
healing power. It not only boosts health but also allows
longevity. However, we should avoid tea which has been left cool
for a long time or overnight.
Take Oolong as an example, it can reduce the fat in blood. It
has been known for a long time that tea can reduce the fat in
human body. Or take Pu’er or white tea as an example, it would
be ideal for people to maintain a slim body. Apart from the
effects above, all the three teas can reduce the possibility of
developing cancer.
Around the time of A.D 850 legend has it that a lone shepherd and his flock happened upon a strange new plant that was growing upon the slopes of lonely hillside. Before the shepherd could intervene some of his herd had started to chomp away at this newly discovered delicacy. After about a quarter of an hour the shepherd began to notice that the entire flock were acting in an extremely lively manner. They appeared to be not only very alert but even hyperactive. Now the shepherd being slightly weary and more than a little tired decided that he also should sample the berries and see what, if any effect they would have on him. He secretly hoped that the dramatic effect that he had observed the berries to have on his greedy flock of sheep would also be his experience. Just as had happened with his herd, he too started to feel the benefits and in a matter of minutes he also [pardon the pun] was “extremely full of beans”. A few hours passed and along came a wandering monk. The herder proceeded to tell him of the plants amazing qualities but he was immediately scolded for his outlandish ways and foolhardy behaviour. After he had finished telling the shepherd just what a sinner he had been the monk went on his way but not before he had hidden a little something in his bottom of his backpack.
Back at the monastery the monks decided to try this new and exciting substance. Soon the endless hours of praying were endured with the greatest of ease. Coffee, the drink had been revealed to the world. Its widespread use then took a grip in the Ethiopian lands before then migrating on to the Arabian outlands. Here it was to be held for many years as a sacred substance but was eventually to be unlawfully exported by a merchant called Baba Budan. Word of its qualities were soon to spread and within a few years coffee was to emerge as one of the most valued commodities of all time. Now would you believe that each year we drink an amazing four billion cups and there are those among us who would cry at the thought of starting their day without it.
Although coffee is mainly known as a sleep suppressant there are those who consider coffee to have many health benefits. It is thought that people who suffer from asthma and partake of the beverage have at least 25% less symptoms which may be due to a substance in coffee called theophylline. This is known as a bronchodilator and quite simply it is thought to help those who suffer with the disease to breath with a little more ease. Drinking coffee on a daily basis is also thought to help lower your chances of developing colon cancer by a figure also in the region of about 25%. This may be due to the fact that coffee helps to keep you regular. Coffee can do more than just help you get through your day!
Its curious that the vast majority of folk have no idea of the different tastes and delights that this king of all drinks has to offer us. One of the swiftest growing trends of the last few years has to be the rising popularity of buying coffee via the internet. Never before have we been able to so easily get hold of such a large and voluptuous variety of blends, tastes and tantalising aromas from all over the world. With the aid of the wonderful web, trekking around the local neighbourhood to try and find some new exciting coffee blends has became a thing of the past. Sitting at home I can now search out an almost infinite variety of coffees from all over the world and order them at the click of a mouse. I tend to place numerous orders via the web and I always make a point of recording blend, country, and from exactly whom I purchased.
Now you know the history of this magical bean I hope that if in the days to come you are thinking of visiting your local coffee shop you recall the information you have read on this website and make the most of this wonderful drink. Go on and try some new varieties. Not only will you impress your friends, your tastebuds will be thrilled as well.
Latte or Cappuccino?
The Free Secret coffee report by Carol Hansonly the author of this article can be found at : www.bjcoffee.com
You don’t have to own a bread machine to enjoy the variety of bread machine mixes. And you don’t have to make blocky, square loaves with holes in the bottom. You can make wonderful rolls, traditional sandwich loaves, and artisan loaves with or without the aid of a bread machine. In this article, we will tell you how to convert any bread machine mix into great breads by hand, with your stand-type mixer, or with your bread machine.
First, we’ll show you how to bake tempting breads from bread machine mixes without a bread machine. We’ll use our Sour Cream Onion Bread Mixes because we like this onion bread so much (and we get to enjoy it when we�re through with this demonstration). We like to make more than one loaf when we bake so we’ll use two mixes and combine them. (When we have more bread than we can use, we slice and freeze it.) We’ll mix these in a bowl instead of using our stand-type mixer and bake one in a pan and make one into a classy artisan loaf just to demonstrate versatility.
To mix in a bowl, empty the mixes into a large bowl. Mix the yeast in the warm water and add the mixture to the bowl. Add melted butter. (Be careful to let the butter cool below 140 degrees so that it will not kill the yeast.) Stir with a spatula until the mass starts to stick together. When you cannot comfortably stir any further, dump the dough onto a floured surface and begin kneading. (The dough will likely be slightly wetter than you can handle by hand. A tablespoon or so of flour on the counter should make it just right. Do not add too much flour–a softer dough will rise better.) Knead the dough until it is elastic–ten to twelve minutes. Place it in a greased bowl, cover it, and let it rise until doubled–about an hour.
To mix using a stand-type mixer, empty one of the mixes into the mixer bowl (or half of one mix if you are baking a single loaf). Add the yeast and the water and mix with your dough hook on medium speed for 40 seconds–to start to dissolve the yeast. Add the other mix (or the rest of the mix if you are baking one loaf) and the melted butter and continue mixing at medium speed for another four minutes to develop the gluten. If the dough is too sticky, add one tablespoon flour. Place the dough in a greased bowl, cover it and let it rise until doubled–about an hour.
Once the dough has risen, you may form the dough into rolls, a pan-shaped loaf, or a free-standing loaf.
To form a free-standing loaf, pull the dough around the center creating a taut outer skin and a well-shaped loaf. Pinch the seams together on the bottom and place the loaf on a baking sheet that has been greased and sprinkled with cornmeal. Cover the loaf and let it rise until doubled–about an hour.
To form a pan-shaped loaf, pull the dough around the center to form a taut skin and place the loaf in a large greased 5 x 9-inch loaf pan. Cover and let rise.
To form rolls, cut away egg-sized chunks of the risen dough and pull the dough taut around the center of the roll as you would a loaf, pinching the seam on the bottom. Place the rolls on a greased pan, cover, and let rise. One bread machine mix should make a dozen medium-sized rolls.
Most artisan loaves are baked with a thicker, chewier crust than pan-shaped loaves. To create these crusts, the bread is baked in a steamy environment and it is baked to a higher internal temperature in order to drive more moisture from the loaf. (Moisture trapped in the interior of the loaf will migrate to the crust and soften it.) The internal temperature of crusty breads should reach 210 degrees. If you would like to bake a crusty, artisan bread, click here for instructions.
Bake the pan-shaped loaf at 350 degrees for 30 minutes or until done. The interior of the loaf should be at least 190 degrees.
Bake rolls for 18 to 20 minutes at 350 degrees or until done.
If you would like to try baking these great breads from our Bread Machine Mixes, you can do so for as little as $2.04 per mix.
Baking Hint: The bronze finish that you see on the loaves in this picture was created with an egg yolk wash. Simply mix one tablespoon warm water with one egg yolk and gently brush the wash on the loaf just before baking.
For more articles like this visit The Baker’s Library.
© 2004 The Prepared Pantry
The inventory of restaurants in the capital is never ending. Comprehending which are the choicest places to book might be slightly arduous. The list mutates regularly but, in truth it is your own conclusions as regards what’s your preference, and what you really don’t revel in, that’s pertinent. When looking out for a delicious restaurant experience, a thing ensure is that they have envied Michelin stars - this’ll allow one to have a general idea of the grade of the venue.
The elite London restaurants are thought of as some of the most important anywhere. Individuals can move mountains to feed in these places & in most cases you will have to book well in advance to get into the restaurant. The paramount establishment to dine in these days is Gordon Ramsay’s establishment. This elegant and swanky venue presents you with one of the biggest choices in the capital, from various breeds of fish to Sabl© Breton. The restaurant’s wine collection is sensational & was awarded top marks, & the waiting, much as you would expect from one of his places, is flawless. And this is why it’s been honoured with the Michelin Star. Find out more about London restaurants with Time Out.
If you like French cooking experiences then try Pied a Terre. This comfortable establishment is stylish and you’ll often stumble upon a lot of elderly people eating at the restaurant. All their dining can be considered as refined, and in consequence there’s a correspondingly high cost, and consequently this place may actually be visited during one off anniversaries. Nobu is the latest restaurant of many new Japanese restaurants. This restaurant is Nobu’s initial UK venture and it’s had critical acclaim. The restaurant’s dining is marvellous & even though the quantities are small, this shouldn’t be a bother since you’ll probably have oodles of orders - delight in the quality instead of the overall amount. Overall, this restaurant serves up wonderful chow, has pleasant staff & a magnificent service.
If you are hunting for experiences that are a tiny bit lower priced then you will still find an incredible number of food houses in London for folk to select between. The term ‘the leading low priced food houses in our capital’, can in the beginning appear to be an inconsistent term, all the same, the city’s restaurants can be cheap & charming whilst persisting in offering dining that you’d feast on anyway, instead of because you’re skint.
There’s Busaba, a chain of Thai eateries that have since found themselves an instant success. Folk are able to pop out and have an appetising selection of food which you will find fairly priced. Busaba’s service is snappy and welcoming. This place is a good catch that offers you splendidly prepared Thai food.
Carluccios is yet another chained restaurant which folk are able to currently locate in and around the capital city. This Italian restaurant goes from strength to strength; their customers appreciate the sophisticated backdrop and Carluccios’s well presented pasta menus, and there are heaps to select from.
The Masala Zone Restaurant is a hidden jewel; this restaurant is a trendy restaurant that has a rare dining affair. Customers can eat fantastic cooking and it is cheap.
