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Archive for the ‘Cooking Tips’ Category

Recently, there is much of interest to learn to cook Quinoa. Quinoa is widely hailed as a superfood. It is packed with important minerals and nutrients in quantities that far surpasses their peers. It has a very high protein content and contains all essential amino acids, which makes it of plant based foods with the most complete source of protein. It is high in magnesium, iron, calcium and phosphorus. It is also a good source of dietary fibre, low in calories and gluten free.

Quinoa generally considered as a seed, it is actually a seed. Quinoa seeds harvested outside goosefoot facility, which is classified as a grass. It has existed for thousands of years, cultivated as early as during the time of the Incas.

Quinoa was, honourable and market surveys for its ability to maintain a civilisation despite the inhospitable climate and establish land. Quinoa has grown at high altitudes, in countries that sees very little rain and salt soil conditions where very few plants can survive. It is such an important food source in the ancient Incan civilization, it received the name “chisaya mama” or “Mother of all grains”.

Quinoa in its natural state contains a bitter outer coating called “saponin”. This is the defence mechanism to prevent birds and insects feeding on seeds. This is why if you notice that many of the recipes that use Quinoa seeds calls for repeated washing and rinsing of seeds. Repeated Wash washes away the soapy saponins are removed.

Most of the commercial Quinoa bought in supermarkets has been pre-washed to remove saponin. But still, it is recommended that you Rinse your Quinoa seeds a couple times just to be sure you receive all saponins. Because if you don’t your Quinoa has a slightly bitter taste to it.

How to cook Quinoa? Fix it in a way that you could Cook rice. You can fix it in a rice cooker, or boil and simmer it before adding it to your salads and other dishes.

As Quinoa cooks, absorb the moisture. The rule is to put the 2 pieces fluids for every 1 part Quinoa seeds that you are using. , Quinoa and your choice of liquid in a pot. May a boil. If you are using water, and just like when you cook pasta, you can add a pinch of salt if you want. When it is boiled, reject heat until you have a simmer. Cover the pot and seeds to absorb any liquid, which normally takes about 15 minutes. When cooked this way, the Quinoa seeds swell up to 3 times their seed size.

There are many advantages and disadvantages of nonstick Cookware. These types of cookware required a special method of use and cleaning it; you will not be able to use the normal way as your other cooking Cookware.

The whole purpose of nonstick cookware is to ensure that food not adhering to the surface while you are cooking. This also helps to reduce the burning and cleansing action of Cookware. Apart from this, it helps us to provide a much healthier foods. This is because it will only use a small amount of oil while cooking with it. There are currently many types. It varies between different types of nonstick coatings and paints.

Many of the avid cooks and chefs do not prefer to use these nonstick cookware in spite of its benefits. For those not food prepared with Brown it very well. The nonstick cookware is not sustainable as compared with other types of Cookware. They scratch easily if you are not using a special tool (wood based) while cooking with it. By using the normal metal gear is a no go. The special care is not just while cooking but during cleaning as well. You will need to use a nylon based pads to clean it. High temperature while cooking can also destroy its nonstick coating. All the different types of nonstick coatings are not well for high heat.

Another point to note is that the controversy associating with nonstick cookware, if it is secure or not. This is because the coating chemicals are used, commonly known as APFO, PFOS and PFOA. Until now continues the same debate although experts say that this type of coating are harmless unless you send it to high temperature (more then 500 degrees). To send it to a high temperature of more then 500 degrees with cause potential emissions of gases.

A high quality nonstick cookware has a transparent coating used in a few layers which contributes to improving load rating. But independent of coating quality. If you see that the surface coating is flakes or disturbed, it is time to replace it with a new one. On the market today, they are also Cookware that is random resistant without using lacquer. One of it is black Anodized Cookware.

With all the different types of nonstick cookware available, it would be wise to go through all the reviews to find the best types that fit your needs. To get enough information about the pros and cons of your choice that includes compare prices between different brands. One thing to note is that, all the various nonstick Cookware brands do not have the same build quality. Attention to the types of coating and quality when you search for a lasting nonstick Cookware.

If you’ve read any of my articles, you know I am a big fan of reuse, make and do with items that we find in our daily lives. Metal popcorn tin, many of us have a gift during the holidays, is one of my favorite things to recycle.

Here are five ways that I’ve used several of them in my home:

[1] Tin makes a wonderful portable charcoal grill for a picnic or camping. Use a cap opener for doing some air holes, about one inch from the bottom of the can increase air circulation. Crumble a few large pieces of foil, two metres in length or more, in a loose ball and place them at the bottom of the Tin. Add a light to light charcoal to the top of foil.

You can use an old rack from a cooking stove, refrigerator or canner to grill your food. After washing and drying, easy rub a small amount of olive oil over tines then placed on the Tin rim. Find a match and get ready to make the food of your choice, to let the grill to get warm before placing your meat on it. Tin lasts 1-2 seasons, depending on how often you use it.

[2] using the same method, you can also have a portable smokers by adding moist to wet hickory chips on coal, then place your meat a few centimeters above the ground. My insert came from my old canner, all I did was to turn it upside down and sit my meat on it. You will need to add some holes in the lid on the Tin, releasing some of the smoke. I used a hammer and a large nail to form a large and small circle in the lid. Soon you will be known as the best chef on the camp grounds.

[3] Pop Corn jerricans also make great memory devices of season clothes. Place clean clothes in Tin, add a softener sheets before putting the lid on your clothes will still be fresh smell when they are needed. In most cases, cans airtight, bugs, ants and other little no seeums cannot decide to make your winter clothes home.

[4] Pop Corn jerricans also makes a great storage container for dry pet food. If you buy your pet food in large paper sacks, ben these great to keep food, dry and fresh for your four cans work family members.

[5] If you have run out of room in your pantry shelves can goods, pop corn Tin is ideal for storing extra, goods in, my mother kept three of them stacked in a corner of his kitchen. She had them colored coded with red food [tomatoes, etc] of a green food [beans, broccoli, etc.] in another, and packaged food items in the third.

If you are fortunate enough to get one of these versatile cans for Christmas, enjoy the pop corn with a smile, to know what a great gift that you have been blessed to hold in your hands.