by: tony buel
In my 'un-biased' opinion, the crockpot / slow cooker is one of the most
convenient and easy to use appliances in my kitchen. The time savings
features of the slow cooker and the delicious dinners that have resulted
more than offset any minor drawbacks.
Before I list my top reasons why the crockpot is the most useful appliance
in any kitchen, I will list a few of the areas where it does not perform
as well.
- Large cuts of meat such as boneless prime rib or leg of lamb are still
best when oven roasted.
- Except for stews and chowders, the slow cooker does not cook fish very
well.
- The slow cooker collects a lot of the juices since the steam does not
escape during cooking and these juices can become diluted and watery,
which can affect the flavoring of the food.
- If not careful, a slow cooker can overcook food -especially some of
the more tender meats and poultry.
These drawbacks are relatively minor compared to the positives which
I will list now.
- The slow cooker needs virtually no tending while it cooks, freeing you
up to do other chores or recipes.
- The slow cooker will tenderize less expensive, tough cuts of meat and
make great stews out of them.
- The slow cooker allows you to be out of the kitchen for extended periods
of time -sometimes even all day.
- Burning your food is rarely a problem. The slow cooker will make many
dishes for you better than any other appliance -especially those that tend
to stick to the bottom of a pan.
In my opinion the slow cooker is one of the most under-utilized and yet
superior of kitchen appliances. When used for what it does best, you will
find that you are able to prepare great dishes in less time than you thought
possible!
About the author:
Tony has been working diligently to provide
free cooking related resources for the chef
in all of us. His website www.my-crockpot-recipes.com
is a labor of love which provides delicious and easy
to make crockpot recipes and related tips and advice.
www.my-crockpot-recipes.com
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Saturday, March 3, 2007
Crockpot Cooking - Advantages and Disadvantages
Tuesday, February 27, 2007
Pesticides, Can we avoid them
by: anna maria volpi
Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption
We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!
Even if the most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Even the minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.
Education is the key. Knowing which produce contain more pollutants can help us make the right choices, avoiding the most contaminated fruits and vegetables and eating the least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bit the eating practices can lower considerably the ingestion of pesticides.
The results of an investigation on pesticides in produce by the USDA Pesticide Data Program, show that fruits topped the list of the consistently most contaminated produce, with eight of the 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.
You don’t like broccoli? Too bad because they are among those least contaminated. In fact the 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.
Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by the USDA PDP are “prepared emulating the practices of the average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.
Washing before consuming is highly recommended because helps decrease the pesticide residues present on the surface of the vegetables, but the majorities of pollutants are absorbed into the plant and can’t be just washed away. Some pesticides are specifically created to stick to the surface of the crops and they don’t come out by washing. Peeling can help eliminating some of the chemicals but not all, and a lot of important substances will be discarded with the skin.
So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on the other hand we have to reduce as much a possible the intake of pesticides. What to do if you are unconvinced by the claims of the chemical companies that certain levels of pesticides are not dangerous?
We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of the produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.
Anna Maria Volpi
About the author:
© 2005 www.annamariavolpi.com
Anna Maria Volpi is a cooking instructor and personal chef in
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Sunday, February 25, 2007
Must Haves for Any At-Home Chef
by: Michael Lansing
With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.
Mixing Bowls
Make sure that you have a good, quality set of mixing bowls on hand – the bigger the better! Many dishes need to be beaten, blended or mixed. You’ll be glad you didn’t skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.
Pre-Seasoned Cookware
Cast iron skillets, pots and pans have long been a choice of the pros. But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don’t have to. You can buy cast iron cookware galore – already seasoned – so that you have no fuss and still get the same great benefits of those using simple cast iron. Lodge is a well known maker of pre-seasoned cookware and offers many different types of cast iron cookware. Be aware –soap nor dishwashers should be used for your prized possessions.
Specialty Measuring Spoons
If you’ve ever seen one of grandma’s old recipes refer to a pinch, smidgen or dash and have had to take a guess at the meaning (and hope you’re right) then you absolutely must grab a set of pinch, smidgen or dash measuring spoons. No more guessing or testing your interpretations on your guests (as fun as that may be). This set also makes a great conversation starter – especially at family gatherings where elder members may take you on a trip down memory lane.
First out Pie Spatula
What could possibly ruin the perfect homemade Dutch crumb apple pie? Having it fall apart while you try to get that first piece out of the pie dish. Well, here is a secret of the pros – use a first out pie spatula. You bake the spatula in with the pie. When the pie comes out of the oven and cools, you make the cuts and lift that first piece out in perfect appetizing condition!
Kitchen Companion Guide
Ever wonder how long you need to steam asparagus? Not sure how to stick a thermometer in a turkey? Never butterflied a pork chop before? For all the weird, rarely used information you may need, while preparing a feast, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and anything you may need to know while cooking any meal in any kitchen. For a complete guide that has gotten rave reviews, check out the Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients.
Many of the above items may not be featured at your local retail store, so you might want to find a local kitchen specialty store near you or do your shopping online. But, if you enjoy the art of cooking and want to be armed with the best tools possible, you now have a few more to add to your arsenal which will help you cook like the pros.
Mike Lansing is a retired chef who spent most of his time as a Head Chef in
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