The Wonderful Wok: Stir Frying Basics
by: Dina Giolitto
Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking!
Purchase your wok. You don't need to spend hundreds of dollars on state-of-the-art cookware. A standard, stainless-steel wok, purchased for less than $50, will serve its purpose well. The heavier the wok, the better it will retain heat. This is important because you must cook at a high temperature to avoid stewing or steaming your ingredients.
Season your wok. Before you use your wok for the first time, you must season it. Seasoning the wok is a way to "break it in" to ensure even heat-distribution during stir-frying, and helps lock in the flavors of the food as it's cooking. When you remove your wok from its packaging, you may notice a greasy film on the surface. Wipe this film away, and wash your wok in warm, soapy water. To season your wok, put it on the stove over medium-high heat for a few minutes. Add a drop or two of oil, and swirl it around to coat the surface evenly. Remove from the stovetop to let cool for a bit, and then use a paper towel to wipe out the oily residue. You may want to season your wok once more before you begin cooking with it.
Gather your utensils. Professional chefs use a mesh ladel to toss meat and vegetables around in the wok, but if you don't have one of these, a wooden spoon will do just fine. Place several large, clean bowls and plates on the counter next to your wok so you can set your cooked items aside as you prepare them in batches. Other items you'll need: a chef's knife, cutting board, and several bowls of different sizes to store liquid mixtures and chopped herbs and vegetables.
Cut and dry food prep. The most time-consuming part of stir-frying is preparing the ingredients. You'll want everything portioned out and cleaned, chopped, sliced and diced in advance. The actual stir-frying is fast and furious (you've probably heard those pans rattling like mad while waiting for your Chinese takeout!) so meat, vegetables, noodles, spices and oils should be ready and within reaching distance so you can grab and get on with it. Chop everything into bite-sized chunks to ensure quick and thorough cooking. Make sure there's no extra water or other liquid in your wok while stir-frying meat and vegetables. As mentioned earlier, liquid in the wok will cause your meal to stew instead of lightly fry.
Stir-fry in batches. Properly stir-fried food retains its crisp, firm exterior and tender, juicy inside by cooking small portions at a time. Heat the wok, drizzle in enough oil to coat the surface, and add enough small cuts of beef, pork or chicken to just cover the bottom. Fry on medium-high heat, tossing the entire time. When your first batch of meat is thoroughly cooked, remove from the wok and drain on paper towels. Fry the second batch in a little more oil, and then set aside. Oil the pan once more, toss in a few cloves of crushed garlic and/or ginger, and stir-fry the vegetables, adding the thicker ingredients like potatoes and carrots first, and then tossing in quicker-cooking ingredients like scallions and mushrooms at the end. When the vegetables are done, return the meat to the pot with the vegetables, and finish with your liquid sauces and seasonings. Give everything a quick toss, simmer for a few minutes and then remove from heat.
Learn the flavors. Thai cooking is immensely popular right now; similar to Chinese, but with its own exotic spices and flavorings, some of which take their cue from Indian cuisine. Malaysian, Japanese, Vietnamese and Korean fare all boast their signature recipes as well. With practice, you'll learn which spices and sauces go with what and how to identify their flavors. You can buy most of what you need at an Asian specialty store.
Always have some Asian cooking staples on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular, oyster mushrooms, shitake mushrooms).
There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you're the creative chef, feel free to experiment. If you're a "by the book" cook, go out and purchase a stir-fry cookbook which will explain each technique in detail as well as familiarize you with the exotic ingredients. Above all: know that stir-frying is a healthy way to prepare and enjoy the foods you love in the comfort of home.
Copyright 2005 Dina Giolitto. All rights reserved.
About the author:
Dina Giolitto is a New-Jersey based Copywriting Consultant with nine years' industry experience. Her current focus is web content and web marketing for a multitude of products and services although the bulk of her experience lies in retail for big-name companies like Toys"R"Us. Visit http://www.wordfeeder.comfor rates and samples.
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Monday, December 18, 2006
A description of the new and exciting types of peppercorns & ways to use them.
A description of the new and exciting types of peppercorns & ways to use them.
by: Alex Hamilton
New and exciting varieties of peppercorns are becoming available to chefs everywhere. Pre-ground pepper out of the tin no longer provides the complex flavors and versatility that great cooks everywhere are looking for. A small collection of different types of peppercorns provides fine cooks with just the right pepper flavors and colors to create perfect culinary creations. Peppercorns crusts, rubs, marinades, dressings, and sauces are just a few of the creative ways these unique flavors and colors can be utilized.
Peppercorn sauces are a great way to present distinct and unique flavors to the pallet while providing a splash of brilliant colors. A rainbow of spicy flavors such as white, green, and pink can easily create an impressive dish.
Green peppercorns are a lively green color with a sharp, fresh flavor. These immature peppercorns are hard to find but well worth the search. Their fresh flavor is a perfect for making meat sauces for pork and beef. Green peppercorns are also a good match with salad dressings and vegetables.
Pink peppercorns are the rarest of the peppercorn varieties but provide an exquisitely unique flavor. These exotic peppercorns have a delicate, fragrant, sweet, and spicy flavor. Pink peppercorns also add a lovely dash of color to all kinds of cuisine. They go especially well in fruit sauces, vinaigrettes, and desserts.
White peppercorns are preferred in much of the world because freshly ground white pepper doesn’t leave dark, unappealing specks in food. It’s white color is especially important in light colored sauces and foods such as mashed potatoes.
Black peppercorns are the high quality equivalent of the stuff you used to get out of those little tin cans. Black pepper starts loosing its potency as soon as it is ground, and its flavor is significantly degraded after only a few months. Whole peppercorns retain their flavor for several years as long as they remain un-ground.
A blend of all these colors makes a beautiful and flavorful mix of pepper perfect for any pepper mill or stunning enough to place on display.
Go to Spice of Life Gourmet Peppercorns at www.bulkpeppercorns.com to find peppercorn: recipes, information, facts, and prices that can’t be beat.
About the author:
Written by Alex Hamilton, Spice of Life Peppercorns, www.bulkpeppercorns.com
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by: Alex Hamilton
New and exciting varieties of peppercorns are becoming available to chefs everywhere. Pre-ground pepper out of the tin no longer provides the complex flavors and versatility that great cooks everywhere are looking for. A small collection of different types of peppercorns provides fine cooks with just the right pepper flavors and colors to create perfect culinary creations. Peppercorns crusts, rubs, marinades, dressings, and sauces are just a few of the creative ways these unique flavors and colors can be utilized.
Peppercorn sauces are a great way to present distinct and unique flavors to the pallet while providing a splash of brilliant colors. A rainbow of spicy flavors such as white, green, and pink can easily create an impressive dish.
Green peppercorns are a lively green color with a sharp, fresh flavor. These immature peppercorns are hard to find but well worth the search. Their fresh flavor is a perfect for making meat sauces for pork and beef. Green peppercorns are also a good match with salad dressings and vegetables.
Pink peppercorns are the rarest of the peppercorn varieties but provide an exquisitely unique flavor. These exotic peppercorns have a delicate, fragrant, sweet, and spicy flavor. Pink peppercorns also add a lovely dash of color to all kinds of cuisine. They go especially well in fruit sauces, vinaigrettes, and desserts.
White peppercorns are preferred in much of the world because freshly ground white pepper doesn’t leave dark, unappealing specks in food. It’s white color is especially important in light colored sauces and foods such as mashed potatoes.
Black peppercorns are the high quality equivalent of the stuff you used to get out of those little tin cans. Black pepper starts loosing its potency as soon as it is ground, and its flavor is significantly degraded after only a few months. Whole peppercorns retain their flavor for several years as long as they remain un-ground.
A blend of all these colors makes a beautiful and flavorful mix of pepper perfect for any pepper mill or stunning enough to place on display.
Go to Spice of Life Gourmet Peppercorns at www.bulkpeppercorns.com to find peppercorn: recipes, information, facts, and prices that can’t be beat.
About the author:
Written by Alex Hamilton, Spice of Life Peppercorns, www.bulkpeppercorns.com
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Saturday, December 16, 2006
The Wonderful World of Peanuts
The Wonderful World of Peanuts
by: Lara Velez
HISTORY
Before I begin with the history of peanuts you should probably know that the peanut is not a nut. The "pea"nut is actually more closely related to the pea. It is a member of the legumes family. Also, peanuts do not grow in trees like nuts do. They grow on the ground. They start out as flowers, and eventually wind up burrowing underground. Under ground is where they become a delicious peanut.
OK - so where did these little guys come from you ask? Well, they are thought to have originated in South America...possibly Brazil or Peru. When the Portuguese began to explore "The New World," they took peanuts back home with them. Portuguese traders took them as far as Asia and Africa.
In the United States, peanuts became popular during the Civil War. Then around the 1900's many mechanical devices were invented to help with the processing of peanuts. As a result their popularity increased even more. Speaking of inventions...George Washington Carver invented over 300 uses for the peanut, including; medicine, ink, soap, shampoo, ice-cream, and axle grease.
Today, peanuts are eaten all over the world. They have become a huge money making industry. In the United States alone they contribute well over 4 billion dollars yearly to the economy
PEANUT TRIVIA
Americans consume 700 million pounds or 3.3 pounds per person, of peanut butter per year….that's enough to coat the floor of the Grand Canyon.
To enhance the flavor of a cola drink, Southerners put peanuts into the bottle.
There are approximately 810 peanuts in an 18 oz. jar of peanut butter.
The peanut is unusual because it flowers above the ground, but fruits below the ground.
Peanut oil has a very high smoking point. This allows peanut oil to be heated to a higher temperature than most oils, making it an excellent choice for frying.
Since peanuts are a legume, they reduce the need for additional fertilizers as they return nitrogen to the soil as they grow.
HEALTH BENEFITS
Peanuts are packed full of healthy stuff, including; antioxidants, niacin,
Vitamin E, monounsaturated fat, bioflavnoids, protein, and they have more resveratrol than grapes (which lowers LDL - aka "bad cholesterol")
That's not all...Some medical researchers say that they lower the risk of heart disease and provide protection from some types of cancer (colon, prostate, and breast).
Well, as you can see there are some great reasons to eat peanuts...as if the fact that they are delicious isn't enough.
THE DARK SIDE
Peanut proteins can act as powerful allergens, even in tiny amounts. That is why Peanut allergies are the most common cause of death by food in the United States. Some people can have a ruthless reaction just for inhaling the scent of a peanut. People can die from very small amounts.
So, if your allergic to peanuts...or think you could be...don't risk even going near them. You can substitute almonds or any nut for any of the recipes below. For the cookies...you'll have to make your own 'nut butter.
YUMMY...PEANUTTY RECIPES
CREAMY PEANUT BUTTER
Put 2 cups of peanuts in a blender and blend until smooth.
For added texture and/or flavoring add one or more of the following:
2 Tblsp honey
4 tsp sugar
2 tsp pure vanilla extract - or any other extract you like.
1/4 c mini chocolate chips
1/4 c rice cereal
THE POSSIBILITIES ARE ENDLESS...USE YOUR IMAGINATION!
CRUNCHY PEANUT BUTTER
3 c. salted peanuts2 Tblsp. butter
Measure 1/2 peanuts and put aside. Empty remaining peanuts into blender container. Cover and blend on low speed until the peanuts are chopped. Add butter, cover and blend on low speed 15 seconds. Turn off the blender and scrape down sides with rubber spatula. Cover and blend on low speed 5 seconds.
Repeat this process 3 or 4 times until the peanut butter starts to get smooth. Cover and blend on highest speed 1 minute. Add the 1/2 cup peanuts, cover and blend on medium speed for 3 - 5 seconds. Refrigerate for 30 minutes before serving.
MAMA'S PEANUT BUTTER COOKIES
1/2 c. peanut butter
1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg, slightly beaten
1 c. all purpose flour
1 tsp. pure vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
Mix peanut butter and butter in large mixing bowl until smooth. Then gradually add all other ingredients. Blend until smooth.
Preheat oven to 350 degrees. Spoon batter onto greased cookie sheet. Flatten cookies with a criss cross fork print. Bake for 10 minutes, or until golden.
About the author:
About the Author: My name is Lara Velez and I am the Editor-in-Chief of The Recipe Finder - Online cooking magazine - http://www.therecipefinder.com
I am also a wife and mother of two. I enjoy cooking, reading, scrapbooking, and being a wife and mom.Please feel free to email me any time. RecipeFinderMail@aol.com
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by: Lara Velez
HISTORY
Before I begin with the history of peanuts you should probably know that the peanut is not a nut. The "pea"nut is actually more closely related to the pea. It is a member of the legumes family. Also, peanuts do not grow in trees like nuts do. They grow on the ground. They start out as flowers, and eventually wind up burrowing underground. Under ground is where they become a delicious peanut.
OK - so where did these little guys come from you ask? Well, they are thought to have originated in South America...possibly Brazil or Peru. When the Portuguese began to explore "The New World," they took peanuts back home with them. Portuguese traders took them as far as Asia and Africa.
In the United States, peanuts became popular during the Civil War. Then around the 1900's many mechanical devices were invented to help with the processing of peanuts. As a result their popularity increased even more. Speaking of inventions...George Washington Carver invented over 300 uses for the peanut, including; medicine, ink, soap, shampoo, ice-cream, and axle grease.
Today, peanuts are eaten all over the world. They have become a huge money making industry. In the United States alone they contribute well over 4 billion dollars yearly to the economy
PEANUT TRIVIA
Americans consume 700 million pounds or 3.3 pounds per person, of peanut butter per year….that's enough to coat the floor of the Grand Canyon.
To enhance the flavor of a cola drink, Southerners put peanuts into the bottle.
There are approximately 810 peanuts in an 18 oz. jar of peanut butter.
The peanut is unusual because it flowers above the ground, but fruits below the ground.
Peanut oil has a very high smoking point. This allows peanut oil to be heated to a higher temperature than most oils, making it an excellent choice for frying.
Since peanuts are a legume, they reduce the need for additional fertilizers as they return nitrogen to the soil as they grow.
HEALTH BENEFITS
Peanuts are packed full of healthy stuff, including; antioxidants, niacin,
Vitamin E, monounsaturated fat, bioflavnoids, protein, and they have more resveratrol than grapes (which lowers LDL - aka "bad cholesterol")
That's not all...Some medical researchers say that they lower the risk of heart disease and provide protection from some types of cancer (colon, prostate, and breast).
Well, as you can see there are some great reasons to eat peanuts...as if the fact that they are delicious isn't enough.
THE DARK SIDE
Peanut proteins can act as powerful allergens, even in tiny amounts. That is why Peanut allergies are the most common cause of death by food in the United States. Some people can have a ruthless reaction just for inhaling the scent of a peanut. People can die from very small amounts.
So, if your allergic to peanuts...or think you could be...don't risk even going near them. You can substitute almonds or any nut for any of the recipes below. For the cookies...you'll have to make your own 'nut butter.
YUMMY...PEANUTTY RECIPES
CREAMY PEANUT BUTTER
Put 2 cups of peanuts in a blender and blend until smooth.
For added texture and/or flavoring add one or more of the following:
2 Tblsp honey
4 tsp sugar
2 tsp pure vanilla extract - or any other extract you like.
1/4 c mini chocolate chips
1/4 c rice cereal
THE POSSIBILITIES ARE ENDLESS...USE YOUR IMAGINATION!
CRUNCHY PEANUT BUTTER
3 c. salted peanuts2 Tblsp. butter
Measure 1/2 peanuts and put aside. Empty remaining peanuts into blender container. Cover and blend on low speed until the peanuts are chopped. Add butter, cover and blend on low speed 15 seconds. Turn off the blender and scrape down sides with rubber spatula. Cover and blend on low speed 5 seconds.
Repeat this process 3 or 4 times until the peanut butter starts to get smooth. Cover and blend on highest speed 1 minute. Add the 1/2 cup peanuts, cover and blend on medium speed for 3 - 5 seconds. Refrigerate for 30 minutes before serving.
MAMA'S PEANUT BUTTER COOKIES
1/2 c. peanut butter
1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg, slightly beaten
1 c. all purpose flour
1 tsp. pure vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
Mix peanut butter and butter in large mixing bowl until smooth. Then gradually add all other ingredients. Blend until smooth.
Preheat oven to 350 degrees. Spoon batter onto greased cookie sheet. Flatten cookies with a criss cross fork print. Bake for 10 minutes, or until golden.
About the author:
About the Author: My name is Lara Velez and I am the Editor-in-Chief of The Recipe Finder - Online cooking magazine - http://www.therecipefinder.com
I am also a wife and mother of two. I enjoy cooking, reading, scrapbooking, and being a wife and mom.Please feel free to email me any time. RecipeFinderMail@aol.com
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