Crock-pot cooking can offer some very tasty meals and desserts however some basic rules should be followed when using a crock-pot to cook with. You should be careful not to over stir their food while it's cooking in a crock pot. Taking the lid off during cooking causes vast amounts of heat to escape, therefore the food should only be stirred if it is clearly stated in the recipe. Some elements can only be added at the end of the cooking time. When using milk and sour cream be sure to wait until the last fifteen minutes of cooking time before adding these ingredients. Unless the recipe states otherwise, seafood only needs to be included during the last hour of cooking time. Pasta and rice cook requirements are quite different for crock-pot cooking.
For the best results with pasta, cook in boiling water until just tender, and then add the pasta to the main dish during the last thirty minutes of cooking time. You should also try to use long grain converted rice for the best results. If the rice does not appear cooked completely through, you can add another 1-1.5 cups of liquid per cup of rice. Always boil beans before adding them to the crock-pot for cooking.
Frozen foods can be used in crock-pot cooking. When cooking frozen means you should use at least one cup of warm liquid along with the meat. When preparing these types of meals you should all for and additional four to six hours on low temperature or two hours on high.
Contrary to popular belief, cooking raw meat in the crock-pot is very safe. During the cooking process, the meat's internal temperature reaches approximately 170 degrees in beef and 190 degrees in poultry. Two important things to remember however is to always cook the meat for its complete time recommended in the recipe recommend time. Secondly, do not remove the lid on the slow cooker. There is no requirement to brown meat beforehand unless the you prefer the look and taste of browned meat. When cooking in a crock-pot the best flavors will come from whole herbs and spices. Crushed herbs and spices rapidly lose their flavor during the long cooking time, but whole spices keep their flavor during the entire cooking time because they take longer to let go of their flavor. Crock-pots can be used to make desserts and baked goods as well. You should be sure not to over beat breads and cakes; and should always follow the recommended recipe guidelines. Never add water to the crock-pot unless it specifically says to do so. Always allow cakes and breads to sit and cool for five to seven minutes before taking them out of the pan. Vegetables like potatoes and carrots should be cut no larger than 1" thick, and put in the bottom of the pot, since they require more time to cook. Crock-pot cooking can be delicious for both meals and desserts when some basic guidelines are followed.
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Saturday, September 27, 2008
Friday, September 26, 2008
How to Make Pumpkin Puree
Each year, eighty percent of the pumpkins grown in the USA are harvested in October. Commercially canned puree is probably the most familiar edible form of this popular autumn produce, however the mild, slightly sweet flesh of fresh pumpkin makes and excellent dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as well, may be toasted to create a marvelously tasty and healthy snack.
This article will discuss the process of selecting the proper cooking pumpkin and the technique for preparing homemade pumpkin puree.
Selecting and Storing Fresh Pumpkins...
<> For cooking, select the small 'pie' types, often called sugar, cheese or milk pumpkins – the 'jack-‘o-lantern' pumpkins are not as sweet and the flesh is tough and stringy. (If uncertain, ask your grocer to help select the proper variety.)
<> Always select firm, sound pumpkins that feel heavy for their size. The rind should not have any blemishes or soft spots and a 2- to 3-inch stem should be intact.
<> Fresh pumpkins may be stored in a cool, dry dark place for up to 2 months. Ideal temperature range for storage is 55 to 59F (12.5 to 15C). Do not store below 50F (10C) and do not store fresh pumpkin in a refrigerator or wrap in plastic.
How to Prepare Homemade Pumpkin Puree...
The following recipe will yield a minimum of 1-3/4 cups of puree -- equal to 1 (15-oz.) can of solid pack pumpkin puree. (Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin.) Any leftover puree may be frozen – see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe calling for solid pack canned pumpkin.
1. Choose a 3 to 4 pound sugar (‘pie’) pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.)
2. Preheat oven to 350F (175C).
3. Just prior to baking, rinse the pumpkin under cold water to remove any dirt or debris from the outside of the pumpkin; wipe dry with a cloth or paper towel.
4. Split the pumpkin in half and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and save seeds for toasting, if desired.
5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water.
6. Bake in preheated oven until pumpkin flesh is tender when pierced with a knife (approximately 90 minutes).
7. Remove the pumpkin halves from the oven and place them on a cutting board or other flat surface to cool.
8. When cool enough to handle, scoop the baked flesh out of each pumpkin half with a spoon.
9. Puree pumpkin in a food processor fitted with a metal chopping blade or mash by hand.
10. Place the puree in a sieve lined with a paper-towel or coffee filter and set over a deep bowl. Let drain, stirring occasionally until the puree is as thick as canned solid pack pumpkin, approximately 1 to 2 hours. (Important: Do not allow cooked pumpkin to set at room temperature longer than two hours in the process of making puree.)
Note: Pumpkin may also be cut into chunks and steamed or cooked in boiling water until soft. Remove pulp from rind then mash or run through a food mill or food processor. Because this technique yields a more ‘watery’ puree, it is important to drain out moisture as mentioned above, or by gently warming in a heavy-bottomed saucepan to remove any excess water before use.
How To Preserve Pumpkin Puree...
Homemade pumpkin puree freezes beautifully for later use.
To freeze:
1. Allow prepared puree to cool completely.
2. Measure puree into 1-3/4 cup portions and place in clean ridged freezer containers (leaving 1/2-inch headspace).
3. Label, date, and freeze for up to one year.
Cooking With Pumpkin Puree...
Not only is pumpkin puree an excellent source of vitamin A, low in sodium and fat-free -- it is also very versatile. Whether using homemade or commercially canned puree, it is an ingredient that may be used in preparing an endless number of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and elegant bisque recipes.
Why not try swirling some into a steaming bowl of cream of wheat cereal along with some maple syrup? Maybe consider perking up ordinary mashed potatoes by mashing in some pumpkin puree and sour cream. Just be creative and use your imagination – also keep in mind that most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin.
Copyright: Janice Faulk Duplantis 2005
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. Please visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 monthly complementary ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. To subscribe go to http://www.bedrockpress.com/subscribe.html
This article will discuss the process of selecting the proper cooking pumpkin and the technique for preparing homemade pumpkin puree.
Selecting and Storing Fresh Pumpkins...
<> For cooking, select the small 'pie' types, often called sugar, cheese or milk pumpkins – the 'jack-‘o-lantern' pumpkins are not as sweet and the flesh is tough and stringy. (If uncertain, ask your grocer to help select the proper variety.)
<> Always select firm, sound pumpkins that feel heavy for their size. The rind should not have any blemishes or soft spots and a 2- to 3-inch stem should be intact.
<> Fresh pumpkins may be stored in a cool, dry dark place for up to 2 months. Ideal temperature range for storage is 55 to 59F (12.5 to 15C). Do not store below 50F (10C) and do not store fresh pumpkin in a refrigerator or wrap in plastic.
How to Prepare Homemade Pumpkin Puree...
The following recipe will yield a minimum of 1-3/4 cups of puree -- equal to 1 (15-oz.) can of solid pack pumpkin puree. (Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin.) Any leftover puree may be frozen – see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe calling for solid pack canned pumpkin.
1. Choose a 3 to 4 pound sugar (‘pie’) pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.)
2. Preheat oven to 350F (175C).
3. Just prior to baking, rinse the pumpkin under cold water to remove any dirt or debris from the outside of the pumpkin; wipe dry with a cloth or paper towel.
4. Split the pumpkin in half and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and save seeds for toasting, if desired.
5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water.
6. Bake in preheated oven until pumpkin flesh is tender when pierced with a knife (approximately 90 minutes).
7. Remove the pumpkin halves from the oven and place them on a cutting board or other flat surface to cool.
8. When cool enough to handle, scoop the baked flesh out of each pumpkin half with a spoon.
9. Puree pumpkin in a food processor fitted with a metal chopping blade or mash by hand.
10. Place the puree in a sieve lined with a paper-towel or coffee filter and set over a deep bowl. Let drain, stirring occasionally until the puree is as thick as canned solid pack pumpkin, approximately 1 to 2 hours. (Important: Do not allow cooked pumpkin to set at room temperature longer than two hours in the process of making puree.)
Note: Pumpkin may also be cut into chunks and steamed or cooked in boiling water until soft. Remove pulp from rind then mash or run through a food mill or food processor. Because this technique yields a more ‘watery’ puree, it is important to drain out moisture as mentioned above, or by gently warming in a heavy-bottomed saucepan to remove any excess water before use.
How To Preserve Pumpkin Puree...
Homemade pumpkin puree freezes beautifully for later use.
To freeze:
1. Allow prepared puree to cool completely.
2. Measure puree into 1-3/4 cup portions and place in clean ridged freezer containers (leaving 1/2-inch headspace).
3. Label, date, and freeze for up to one year.
Cooking With Pumpkin Puree...
Not only is pumpkin puree an excellent source of vitamin A, low in sodium and fat-free -- it is also very versatile. Whether using homemade or commercially canned puree, it is an ingredient that may be used in preparing an endless number of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and elegant bisque recipes.
Why not try swirling some into a steaming bowl of cream of wheat cereal along with some maple syrup? Maybe consider perking up ordinary mashed potatoes by mashing in some pumpkin puree and sour cream. Just be creative and use your imagination – also keep in mind that most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin.
Copyright: Janice Faulk Duplantis 2005
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. Please visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 monthly complementary ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. To subscribe go to http://www.bedrockpress.com/subscribe.html
Wednesday, September 17, 2008
The deadly American diet.
Imagine reaching for a can of soda and seeing a picture of a diabetic amputee on the label.
Or the dissected, clogged arteries of a heart attack victim. Warnings on cigarette packets advise us of the dangers of smoking. beer, wine and alcohol also carry health warnings.
Yet, the health risks associated with consuming processed foods and drinks, which may be far greater than those linked to smoking, can easily by overlooked. We all know junk food isn't good for us, but seldom do we connect the dots between soda, fries or donuts- and our nations' soaring rates of obesity, heart disease and diabetes.
It's not just that processed convenience foods are loaded with sugar, hydrogenated fats, and artificial additives, which pollute the body and undermine the immune system; these foods are devoid of the nutrients we need to thrive, Worse, they can interfere with the absorption of nutrients in our diet and use up the body's valuable nutrient stores. As a result, nutritional deficiencies develop, which are implicated in weight gain and a wide range of diseases.
The good news is that making simple dietary changes- and taking nutritional supplements- can help increase energy levels, control weight, minimize signs of aging and create a foundation for lasting good health.
Or the dissected, clogged arteries of a heart attack victim. Warnings on cigarette packets advise us of the dangers of smoking. beer, wine and alcohol also carry health warnings.
Yet, the health risks associated with consuming processed foods and drinks, which may be far greater than those linked to smoking, can easily by overlooked. We all know junk food isn't good for us, but seldom do we connect the dots between soda, fries or donuts- and our nations' soaring rates of obesity, heart disease and diabetes.
It's not just that processed convenience foods are loaded with sugar, hydrogenated fats, and artificial additives, which pollute the body and undermine the immune system; these foods are devoid of the nutrients we need to thrive, Worse, they can interfere with the absorption of nutrients in our diet and use up the body's valuable nutrient stores. As a result, nutritional deficiencies develop, which are implicated in weight gain and a wide range of diseases.
The good news is that making simple dietary changes- and taking nutritional supplements- can help increase energy levels, control weight, minimize signs of aging and create a foundation for lasting good health.
My easy apple crumble
I made apple crumble for an after supper treat, it was a big hit!
I started by peeling about 10 small apples, ( I have a hand peeler that words wonders, I just stick the apple and turn the handle).
You'll need to slightly grease the container the crumble will be in. I use the spray on stuff.
Then chop up the apples in bite size chunks and dump it all in your oven container.
Now for the crumble part:
I just use about a cup of rolled oats and a handful of flour, about half or a little more of brown sugar, and I cut in with a pastry cutter some hard butter or lard.
In the oven at about 375 F.
Did you stock up on vanilla ice-cream?
mmmmmmmmmmmmmmmmmmm
Academic Apple Concrete Statue Academic Apple Concrete Statue |
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