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2012-03-10T16:26:00.000-08:00

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Chowder: One Complete Meal

2011-09-19T06:25:00.000-07:00

Chowders are a healthy meal combined into one dish. You can eat it on its own and get all the nutrients you need for the day or have it as an appetizer if you have a really big appetite. This is also a healthy for when you are on a diet without having to skip important meals of the day. It contains all the goodness you will need for the rest of the day.
Chowder is a generic name for soups that contain seafood and/or vegetables which are often served with a thick creamy base. Some of which are thickened with crushed ship biscuit mixed with milk instead of flour and milk. One of the most popular varieties of this soup is the clam chowder which is based with cream and milk and sometimes tomatoes and milk to make the soup extra creamy and delectable. Sometimes, cheese is also used to thicken the soup and make it more delectable.
Another equally healthy and delicious chowder recipe is salmon and corn chowder - replacing clams with salmon and potatoes with corn. It has all the nutrients you will need for the day and contains only 220 calories - great for people on a diet.

Ingredients;

4 cups of hot salmon stock
1 can of whole kernel corns, still with juice
1 pound freshly baked and cut into chunks salmon fillets
1 cup of milk
3 sticks of finely chopped celery
2 diced large potatoes
1 large finely chopped onions
½ cup of melted butter
½ cup of flour
1 teaspoon of ground white pepper
1 teaspoon salt
1 teaspoon dill

What you need to do;

In a medium sauce pan, heat butter. Add onions and celery then cook for about 2 minutes under high heat. Lower temperature and stir in flour. Cook under low heat for about 10 minutes with continuous stirring. Do not let the flour turn into a brown color.
In another pan, boil fish stock and potatoes and cook until potatoes are tender enough to be eaten.
Slowly add to the boiling mixture the flour mixture. Stir with a wire whisk to ensure smooth consistency of the mixture.
Add corn, salmon chunks, and seasonings (pepper and salt) and let it simmer for about 4 minutes. Lower temperature and stir in milk. If the mixture is still too thick, you can add more milk. Serve with fresh dill.

Chowders are a great way to spend chilly days and also a great healthy substitute for meals on people on a diet.
You need to have strong kitchen knife skills if you want to prepare a variety of soups such as basic chowder, lobster bisque and bean soup. Click on the link below to get your FREE, 17 part Basic Knife Skills and Vegetable Cuts video series and start building your basic knife skills now.

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Avoid Destroying the Color, Texture and Nutrients in Vegetables!

2011-09-19T06:23:00.000-07:00

Nutrients in vegetables usually wind up in the green colored water you've just cooked them in. Have you ever noticed that if you cook carrots in water, you've got orange colored liquid and carrots that taste like water? Where do you think the nutrients go?
If you want to avoid destroying the color, texture, and nutrients in your vegetables, there are some simple adjustments you can make in your cooking. By controlling the heat and understanding the effect of acids and bases in cooking, you can make vegetables even children will eat!
Keep in mind that there's a BIG difference between boil, simmer, and poach. Most people make the mistake of cooking everything at a violent, rapid boil. You shouldn't use the highest amount of MOIST heat by boiling any more than you'd put everything in your oven at 500F to cook in a DRY method. You control the heat and get better results.

You can destroy the nutrients in vegetables by treating them too rough. Boil is 212F/100C, and has large, violent bubbles in the liquid. Items are bounced around and cooked at the highest MOIST temperature you can achieve. Nothing in the kitchen should be boiled.
Simmer is characterized by small bubbles in your cooking liquid, usually around the edges of the pan. Items in a proper simmer are cooked at 185F/85C to 200F/93C and move about softly in the environment. This is a much gentler way to cook, and most things in the kitchen should be simmered.
Poaching temperatures are even lower, from 165F/74C to 185F/85C and have no bubbles visible. The poaching liquid has a slight convection to it. Large items don't move, smaller bits slowly float across the liquid in a leisurely fashion.
The first thing you can do to retain nutrients in vegetables is to cook them as softly as possible in a moist environment. This means poaching them, not subjecting them to a violent boil.
Acids and bases also act upon the color, texture, and nutritional value of vegetables during cooking. I've created a small science experiment to demonstrate this fact.
With three pots of water at a soft simmer, I'll add vinegar (an acid) to one. The second pot gets baking soda (a base), and the third is left alone as a control baseline.
Green vegetables poached in acid will become very drab and turn an olive or army green. However, green vegetables poached in baking soda will become a vibrant, bright green.
Not only will the drab green bean poached in acid have its color dulled, but it is now very flexible. It can be bent without breaking. The green item poached in baking soda has a crisp "crack" to it when broken.
Acids will dull the color and texture of green vegetables.
However, the direct opposite is true of most other colored vegetables. Carrots poached in vinegar will retain their color and texture; while the same item poached in a base liquid turns very mushy. The same is true of white vegetables, like onions and potatoes.
So, what does this mean to the household cook? It explains why potatoes cooked for Potato Salad should be cooked in an acidic liquid. It will keep them white and keep you from having mashed potato salad. They'll hold their shape.
Have you ever cooked green beans and tomatoes together? Or, perhaps okra, turnip greens, or spinach cooked with tomatoes? Did you notice that the green item looks limp and drab? You now know the underlying science behind it. Acids destroy the color and texture of green vegetables.
When I'm finished with this experiment, I notice one last thing. The poaching liquid that I added vinegar to is clear. It still looks like water. However, the baking soda bath is a slight green/orange color.
Since acids firm textures of vegetables, they also prevent the leaching of nutrients and color into the cooking liquid.
You can retain the color, texture, and nutrients in vegetables by being mindful of your cooking process. Don't subject your delicate ingredients to a high-heat violent boil. Vegetables should be poached or steamed. And, if you want to keep them looking bright and tasting crisp, use a bit of vinegar during cooking on all colors but green. For them, use a touch of baking soda.
See Chef Todd's experiment Keep Nutrients in Vegetables in a live demonstration.

Chef Todd Mohr has inspired thousands of people to improve their health and nutrition through healthy cooking. His FREE online webinar " How To Cook Fresh in 5 Easy Steps" reveals the secrets to selecting, cooking, and storing farm fresh ingredients for easy everyday home cooking.

Cooking the World With Italian Ingredients

2011-09-19T06:21:00.000-07:00

There are certain types of food out there today that bring out the types of salivating responses restaurant owners would love to hear from their patrons. There is elegant French cuisine. This is considered elegant because of the way dishes are cooked. This has been added to UNESCO's list of the world's intangible cultural heritages. There is American cuisine, which is a mix of different styles of cooking from all over the world. Other types of food known all over are Italian cuisine and products. Italian ingredients and cooking have now made its mark in virtually every part of the world.
Italian cuisine is famous all over the planet. This is a fact. Go to any major city in the world and most probably you will find a restaurant serving Italian food. Kitchens in households all over the world are known to serve food every now and then. Based on an article in Il Giornale, Italian food exports have risen greatly in spite of global economic crises.
A passage reads, "The British drink our beer, grappa is overtaking vodka in Russia, spumante is closing in on champagne." Exports of food products have risen too. For instance, wine exports to China have doubled at 108 percent, while in India it is at 65 percent. The world just can't seem to get enough of food exports. They want Italian food served at their tables.
With that in mind, the quality of Italian food products is another important factor as to why there has been a constant surge in their export. Food products from Italy are just that good. Ask Coldiretti, which is the most important Italian agricultural organization. It represents 54 percent of all Italian farmers. As per Sergio Marini, current President of Coldiretti, Italian food exports in the first quarter of the year 2011 rose to 11 percent, more than any other Italian export.
There are many reasons why Italian ingredients and cuisine are loved throughout the world apart from their quality. Italian cuisine is characterized for its simplicity, with the food relying more on "the quality of ingredients rather than on elaborate preparation," as per celebrity chef Mario Batali's book, "Simple Italian Food: Recipes from My Two Villages." In contrast to French cuisine, which relies heavily on refined and oftentimes complicated cooking methods, Italian cuisine is simple, with many of the best recipes being created and handed down by grandmothers instead of professional chefs. This is another reason why Italian cuisine has fitted in so snugly in the kitchens of homes around the world - because much of Italian cuisine was created in ordinary kitchens. Now, eating Italian cuisine is simple. All you need to do is get some good ingredients from a grocery. Then, prepare the food by using an Italian recipe; simple, yet delicious.
The future of Italian cuisine looks bright. Exports of Italian food products continue. Homes around the world clamor for more of Italian cuisine in their kitchens. Italian suppliers are more than happy to oblige.

Larry McBride enjoys Italian food products almost everyday as there is a store that sells Italian ingredients in close proximity.

Pollen Grains

2011-09-19T06:20:00.000-07:00

A world without pollen would be a world without fruit and nuts. Pollen makes fertilization possible in the case of flowering plants. It is true that there are species of plants like fungi or pine spruce trees that reproduce themselves with the help of spores, but their number is very low in comparison to those of pants that reproduce with the help of pollen, thorough self-pollination or cross-pollination.
Pollen is in fact a mass of microspores, that has the appearance of a fine dust, that most times is yellow, but it can also be white, brown, red and even purple. Pollen grains are not the same, they have different shapes and structures. They are microscopic, having sizes they vary from 10 to 100 micrometers. Pollen grains can be round, oval, disc or bean-shaped. The pollen grain consists of three parts: the cytoplasmic part where are located the nuclei responsible for fertilization, the inner layer called intine and the outer layer called exine. The inner layer is made of cellulose, hemicellulose and callose. The outer wall is made of sporopollenin (a mixture of stable biopolymers). Pollen grains are very resistant to decay and because of this, they can be found in geologic sediments. Up till now, they have provided a lot of information about the origin and geologic history of plants.

Pollen grains are responsible for the allergy known as hay fever, that causes an itching, swelling and running nose. Allergic rhinitis (the scientific name for hay fever), can also cause coughing, watery, bloodshot eyes and a light tightness of the chest. There are people who can even have seizures because of this apparent harmless allergy. Hay fever is provoked by pollen transported by the wind and not by the one transported by insects. Plants that produce a high amount of pollen are considered responsible for this allergic reaction. Among these plants are: the Ash, Aspen and Taxus tree, grasses like the Pellitory-of-the-wall, Eastern Pellitory-of-the -wall and even the Olive tree.
In spite of the hay fever, caused by pollen grains, they are highly appreciated for their curative value and are used as food supplement or to spice up various dishes. Pollen is consumed raw or dried. Dried pollen is usually commercialized under the form of pollen granules. By grinding these granules, we obtain the pollen powder which is used in numerous recipes to cure various health problems.
Fresh pollen is very rich in active substances. Researches have observed that the curative properties of fresh pollen are halved in six hours after its gathering. Pollen can be consumed unprocessed, in liquid form. In this case the patient has to take 2-3 teaspoon of pollen per day. Pollen can also be mixed with honey to obtain a paste that can be consumed after the main meals of the day. The pollen granules preserve their curative properties for maximum 12 months. Pollen granules have to be taken after the main meals of the day. Pollen powder is used to prepare the honey paste and externally in combination with certain tea types to treat hair loss.
Pollen grains are appreciated by cooks all over the world. The type of pollen called saffron is used in the Indian cuisine to make the spice most commonly known as curry. People who are suffering from pollen allergy should use pollen grain based products with maximum cautious. They should test their allergic reaction to it and only after use them. It is better to consult your general practitioner before using any pollen based products.
If it is spring or autumn and your sneeze or are just bothered by the yellow dust that sticks on your new clothes, remember: pollen is essential for life on earth. Pollen grains contain the DNA of a plant and in its absence there wouldn't be flowers, fruit, nuts and the famous curry that spices up your rice.

Easy Way To Get Catering Supplies

2011-09-19T06:18:00.000-07:00

Catering supplies are of different forms. This is depending on what you are going to have. The kind of event you are planning to have will play a great role in deciding which supplies you will need. Also, the number of people that are going to turn up for the event will matter a lot, the larger the number of people, the more the supplies that will be required to cater for the large number of guests.
Catering is a business that deals with the supply of food services at different events. Whether the event is located outside town in a remote area, at a residence or in a hotel, the staff is ready to serve you at any time of the day or night. This is becoming a common business venture in the different parts of the world and more and more people are getting into it.

Its popularity is to an extent that today, you will be able to find the different institutions of higher learning offering catering as a major course. The surprising part of it all is the fact that many people are taking on the itinerary. Well, this is understandable owing to the fact that the job market basing on the course is fast and constantly taking over the world. The employment opportunities and pay are some of the greatest motivating factors for anyone who has a passion for the job.
Unlike most jobs, the catering jobs are very interesting and less monotonous as compared to the other kinds of ordinary work. The fact that you get to deliver the supplies to the different parts of your country or the world at large means you get to meet different and interesting people. With each passing day, you get to learn new things through the different seminars that are usually offered by the firms to their employees.
For anyone working in the catering department, you will agree that, with this kind of work, as much as skill is very necessary, you have to be very creative to come up with your own unique style with which your clients will identify you with. Having good customer relations is very important if you want to know just what your customers want and what changes they desire. You never know, you might just be getting that big business idea that could turn your investment into a great success.
Meeting and even surpassing your clients or potential clients expectations is another very important detail in this business. Using high quality glass supplies will show just how chic your cuisine business is. You can never grow without showing some class for your hotel.
Question on different peoples mind is where to get these supplies. Well, there are different home stores both online and offline from which you can be able to get the right kind of supplies for you. Either way, you will be able to shop without any problems thanks to the good customer services. However, if you are looking for the cheapest stores, it is best that you go for the online stores.
Aside from the merchandise at the online stores being much cheaper, they are also very convenient in terms of shopping. You do not have to make the long tedious trips to the market to shop for the products. With your computer and an internet connection, you can be able to shop for whatever it is you want while comparing the prices at the comfort of your living room. It is also obvious that you can do all this at any time of day or night.
The delivery service offered by the online stores is simply amazing. If you order for the products, they will be delivered right at your door step within a few hours. This is regardless of your location. It is evident that they offer reliable services at very affordable prices which are inclusive of the shipping costs. If you think about it, it is a lot safer compared to you going out to get products yourself.
Besides, the stores are usually open for 24 hours a day, seven days a week. This means that you can never get them closed any time of the day or night. Talk of convenience at its best! The online stores are also fully equipped with every supply you may need from the preparation bowls, to cooking gear and even the storage and finally the serving dishes. You can be able to get anything you want all under one roof. Use professional caterers to make your event memorable.

David Strickland talks about Catering Supplies and Equipment learn more about catering supplies. Stop by The Next Day Catering site where you can find out everything you will ever need to know about catering equipment and what it can do for you