Camper's Guide to Outdoor Cooking

By Echo Wang

If you are going camping and canned food or dried food items don't sound too appetizing you might want to take a Dutch oven with you. The Dutch oven can be utilized for making stews, frying foods, streaming vegetables, roasting meats and vegetables and even baking.

You can even make bread with a Dutch oven as well as cobblers made with fresh fruit. Some campers have even made a tasty pizza with this nifty invention. Some camper guides to outdoor cooking will even recommend making a cake in a Dutch oven. You can basically make most of the meals that you make at home while camping if you cook with a Dutch oven.

While reading a campers guide to outdoor cooking that recommends utilizing a Dutch oven you will probably discover there are two types of cooking with the Dutch oven. You can place the food items into the Dutch oven or with the other technique you place the food items into another container which is then situated on a trivet which is placed in the bottom of the oven.

Aluminum Dutch Oven

Dutch ovens are made from cast iron or aluminum. The aluminum ovens are much lighter than the cast iron ovens. The aluminum Dutch ovens won't rust and they are easy to clean up after your meal with soap and water. The aluminum models will heat up quicker when compared to the cast iron ovens, however you will probably have to use more coals for an aluminum oven.

Cast Iron Dutch Oven

Experts who write a campers guide to outdoor cooking typically recommend a cast iron Dutch oven when weight is not a primary factor for the campers. They retain their heat effectively and food will not burn as easily when compared to an aluminum oven. Cleaning up the cast iron Dutch oven requires more work than the aluminum version and rust can occur in the cast iron Dutch oven if it is not protected. You will have to perform a procedure to protect the oven from rusting after every time you have cooked.

A good campers guide to outdoor cooking will also provide some useful tips for cooking with a Dutch oven. When roasting meats and vegetables you will want a heat source that is situated on the top as well as the bottom of the oven. Place some coals underneath the Dutch oven and place some on the lid. While baking with the Dutch oven place coals on the bottom and on the lid but place about three times more coals on the lid. If you are going to fry some foods or boil a meal place all the coals underneath the Dutch oven. If you are going to simmer a meal place most of the coals underneath. There should be about four times more coals placed underneath than on the lid. A good camper's guide to outdoor cooking will usually teach you how to use a Dutch oven and give you some easy recipes to take with you when enjoying the great outdoors.

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French Cooking - The ABCs Of French Cuisine!

By Abhishek Agarwal

Attending a French cooking institution is just the ideal thing to do for any up-and-coming cook preparing superlative roux, demi-glace, bouillabaisse, or remoulade.

French cuisine, which denotes "kitchen" in the French language, has drawn chefs from practically every country.

Do you recall Julia Child? She is not with us right now, but just like her strange, drawling accent, her French cuisine was memorable. She studied at the French culinary arts institution, Le Cordon Bleu, meaning blue ribbon, situated in Paris. In the course of time she established her very own French cooking institution in her residence - the renowned L'Ecole des Trois Gourmandes, which means School of the Three Gourmands.

It is unfortunate that Julia Child is not with us to instruct in her profession, but there a number of French cooking institutions to choose from on both sides of the Atlantic. In case, Paris is far too expensive for you, then you can opt for any of the countless French cooking institutions in North America. You can even opt for a school within New York City!

Most of the schools in New York, such as the well-known French Culinary Institute, organize open houses in autumn. Every French cooking institution persuades students keen on joining to examine its set of courses and the specializations offered. Right from soups to sauces, pastries and bread to cakes, to wine enjoyment, a French cooking institution exists inside New York City that caters to every taste.

Are you keen on betting? In that case, Nevada, which has a plethora of casinos, has a French cooking institution in Las Vegas. It is the celebrated Le Cordon Bleu College of Culinary Arts, set up in 2003. The institution offers combined modules of contemporary American cuisine and traditional French cooking styles.

Students interested in the preparation of gastronomic delights will discover French cooking institutions across Canada. The famous Pacific Institute of Culinary Arts, situated on the western coastline, has diploma programs.

Modules offered by French cooking institutions may cover a number of semesters or short weekly sessions. Modeled on the lines of the French cooking institution in Provence, in Italy, it recreates the mood and setting of ancient Italy in a quaint farmhouse, where students soak up the atmosphere for five days, while taking their lessons.

Actually, many travel agencies highlight French cooking institution modules in their tour schedules. For instance, Gutsy Women Travel offers an arrangement that consists of spending an afternoon being trained in French cuisine by cooks in the distinguished area of Quebec City.

However, if you are not restrained by monetary matters when selecting the French cooking institutions, then you can go all the way and pass time in the seventeenth century manor house. Situated in the Burgundy province, to the south of Paris, Cheteau du Fe is the residence of Anne Willan, a writer and a chef par excellence. This French cooking institution embraces everything from savoring wines, vineyard sightseeing trips, and marketing for fresh food products. In addition, students are trained to prepare the classic French recipes such as chocolate souffle roulade.

This then is a French culinary arts institution that students find irresistible.

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The Benefits Of Organic Herb

By Anne Harvester

Organic herbs are preferable to non-organics because they are not grown using chemical fertilizers or chemical pesticides. Chemicals can leave residues on plant matter, and work their way into the plant's roots, leaves, stems, flowers or bark, and this means that they can reach your body if you were to ingest them. Instead, a healthier alternative is to forgo the chemicals and stick with organic herbs. Organic herbs and spices add zesty flavor to recipes, drunk as tea and several can also be used for medicinal purposes. Organic herbs can also be purchased in bulk and for wholesale prices. Organic herbs provide a tantalizing alternative to herbs grown with chemicals.

Bulk organic herbs provide you a ready supply of tasty spice available at your fingertips. You might choose to keep a supply of organic bulk herbs handy in the kitchen, where you go through them frequently during recipe preparation. Standbys such as wonderful pepper, bay leaf, basil, cumin, curry powder, and so many more will be used day in and day out in your meals. Quick recipes utilizing pasta are common around dinnertime, and pastas need deeply flavored sauces to accompany them. No marinara, for example, would be complete without Italian seasoning. Featuring garlic, oregano, basil sage and marjoram, your sauce will reach the peak of perfection when you add these special spices to your dish. Desserts are no different. Pies would be flavorless without the appropriate spices. Allspice was made for pumpkin pie and hot apple cider, two fall favorites. Vanilla beans are your freshest-tasting choice for its distinctive flavor in recipes and drinks.

Certain organic herbs also make fragrant teas. Peppermint or chamomile have been used for centuries to soothe the stomach and provide a relaxing tonic before bedtime to help bring on restful sleep. Organic bulk herbs can also be combined into unique tea blends to satisfy your specific tastes. If you need a sweet-tasting pick me up that doesn't come loaded with calories, try a tea blend of peppermint, chamomile, licorice root and cinnamon. Each of these organic herbs is lovely on its own, but when blended together provide dynamic contrasts that will heighten your taste sensory pleasure.

Those who will resell the herbs in products or in use in restaurants will find considerable savings in wholesale organic herbs. These top-quality wholesale organic herbs can be purchased in bulk quantities for deep savings.

When people shop for herbs, organic products are their first choice. No one wants to add harmful chemicals to their diets or apply it in medications or cosmetics to their bodies. This purity factor is why organic products are so popular. When you can keep your shelves stocked with delicious and aromatic [http://www.starwest-botanicals.com/]organic herbs, you will attract discriminating shoppers who will recognize their value and come back for more.

Anne Harvester is an herbalist who has studied the benefits of organic herbs. In this article, she explores organic herbs and spices. Anne's advice on buying bulk organic herbs and wholesale organic herbs can help you to save money.

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Cook Something Different, Cook A Black Fish

By Kenny Vanderburen

Black fish is not one of the most popular fish available for the dinner table. And that is undeserved, Black Fish is delicious and the cooking of the fish is simple, black fish in recent years has been credited as one of the most nutritious fish. It is easy to cook black fish, no matter how you wish to prepare it. Well maybe there are less recipes for black fish you can find, but you can use this fish in main dishes, salads, soups, stir-fries the list is endless!

How To Choose A Black Fish

If you didn't catch one yourself and are depending on your local grocery stores or (fish) markets, you need to take some key tips in consideration when selecting black fish you will use in your cooking. Make sure the flesh of the fish is moist and firm. The black fish should smell clean, not fishy. The skin should be shiny, with no dry patches. If you choose to buy a whole black fish, check the eyes to make sure they are not clouded. For most recipes try to buy skinless fillets or steaks, as removing the inedible skin yourself can be difficult. Finally, make sure that the fish you purchase has been properly stored in a clean and cool setting.

Nutritional benefits of cooking black fish

Black fish has many nutritional benefits. The Omega-3 fatty acids have been a recent source of excitement for nutritionists everywhere. Omega-3 fatty acids cannot be manufactured by the human body, and yet our bodies need these fatty acids for their amazing health properties. These health benefits include protection from cancers, reduced symptoms of arthritis, lowered blood pressure, lowered cholesterol, and relief from stress and depression.

Cooking Methods For Black Fish

Cooking black fish for dinner, you have many different options when it comes to actually cooking the black fish. Cooking black fish can be done by smoking it, poaching it, baking it or grilling it.

-Smoked black fish is popular and can result in chunks of smoky finish, or a firm texture and delicate flavor. This depends on how you smoke it, you can hot smoke the black fish, which would result in the former, or cold smoke the black fish, which gives you a firm texture. Either way, this is a tasty way to prepare your black fish fillets.

-Poaching is a classic method of cooking black fish fillets. It is very simple, and allows you to add your own touch with special oils, herbs, and spices.

-Grilled and baked black fish is also very popular because it enhances the fish's natural flavors. Black fish grills and bakes well and is excellent in soups, stews, and chowders, as the meat does not flake or fall apart easily. Always remove the tough skin, which is not edible.

In the end it does not matter what method you choose for cooking black fish, it will be delicious just try some recipes, and I'm sure that after the first time you have been cooking black fish, you will prepare it again and again. [http://www.kitchencookings.com]www.kitchencookings.com

Kenny Vanderburen is the main blogger at [http://www.kitchencookings.com/]www.kitchencookings.com. The kitchen might as well be his living room, that's how much time he spends there.

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Baking - 101

By Doris Joy

Does taking a bite of your favorite cake gives you the desire to bake your own? Many think that baking is a hard task to do. The fact is, you can learn to bake on your own without going to any culinary schools. One way to learn is through the internet. There are a lot of tutorial and tips available online. Some websites even provide video and voice recordings.

Baking can be fun and the best part is afterwards, tasting and sharing the finished pastry with family and friends. All you really need are the right tools, a good recipe book and a patient and hard working self. So, before you start baking, here are a few important things that I consider the must-haves in baking:

Baking Tools

Measuring Spoons. Measuring spoons are used to measure ingredients, usually leavening agents and flavorings, in small amounts. They come in different measurements: 1 tablespoon, ½ tablespoon, 1 teaspoon, ½ teaspoon, ¼ teaspoon, and 1/8 teaspoon. There are spoons made out of plastic and metal, I recommend buying plastic-made since they are not hard to clean and maintain, and do not rust. Buy two sets because a recipe often calls for measuring two kinds of ingredients, wet and dry. It would allow you to measure quickly without having to clean the spoon.

Measuring Cups. There are two kinds of measuring cups: dry measuring cups and a liquid measuring cup. You would need to buy the two kinds since dry measuring cups do not measure liquid accurately, and in baking accuracy is most important.

A liquid measuring cup is shaped like a pitcher with an easy-grip handle. It has measurement labels on the side, usually in ounces and cups, and is transparent so you can see the liquid through. It is either made out of glass or plastic, I recommend buying plastic since it will not break.

Dry measuring cups come in different measurements: 1 cup, ½ cup, 1/3 cup, ¼ cup and 1/8 cup. Buy only a set of plastic measuring cups, for the same reason of easy maintenance.

A wire whisk will be used to mix your batter. When buying a wire whisk, look for one with sturdy wires and with a handle that you can easily grip.

When I started baking, I only bought one small-handled wire whisk. One time, I was mixing a batter for two cake recipes, the wire whisk would not reach the bottom of the mixing bowl without my hand dipping into the batter. So buy a long-handled and short-handled wire whisk.

I also consider an electric mixer an important baking equipment. However, if this is your first time in baking, I would not recommend buying an electric mixer for two reasons. First, it is expensive and you might not want to continue baking. It would just add up to the kitchen appliances that you do not use and need. Second, mixing by hand would allow you to observe what happens to your batter as you add ingredient after the next.

Spatula. A rubber spatula can be very handy to have around. I use mine when I cream my butter and sugar, and in scraping batter from the mixing bowl.

Sifter. A recipe would either ask for pre-sifted flour or ask you to sift dry ingredients together. There are other sifting methods you can use, but as a beginner, a sifter is a good tool to have.

You may already have mixing bowls in your kitchen but if you don't, I recommend buying stainless and smooth surfaced, in three different sizes.

You can't bake without baking pans. If you are a beginner, I recommend buying only two kinds, a 9" round and a 9" square pan. Buy two of each since it would allow you to make layer cakes. When you decide to continue baking, here are other kinds you should have: cookie sheet, 8' x 12" pan, a bundt pan with a flute tube and muffin trays. Again buy two sets of each.

Baking Ingredients

Since most ingredients are perishable, I usually buy ingredients enough for a certain recipe I would be baking. I always have enough on hand though, to make a cake for emergencies. So, before I give you a list of the ingredients that you will need, below is a sample recipe that I'll go through with you to decode, so you'll know what ingredients are commonly used and why a certain ingredient is used.

Ingredients:

1 cup (1/2 lb.) butter, softened, 1/2 cups sugar, 3 large eggs, 3 large egg yolks, 1 tablespoon vanilla, 3 1/4 cups cake flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1 1/4 cups milk

Butter is either salted or unsalted. If a recipe does not stipulate what kind to use, assume unsalted.

Sugar. Buy white sugar that has fine granules. When a recipe asks for brown sugar, use brown and do not substitute with white. White and brown sugar have different glucose content.

Eggs. Practically, every recipe has egg in it. However, there are recipes that would ask for yolk only or both yolk and white but separately. So, follow what is asked. Here's a tip on how to easily separate the yolk from the white: refrigerate the egg for at least thirty minutes.

Vanilla is a kind of flavoring in liquid form. There are also other flavorings that are commonly used. They are: cinnamon, nutmeg and almond extract.

Flour. In this recipe cake flour is used. However, all-purpose flour is commonly used in recipes. There is a difference between the two, so be sure to use what is asked. If a recipe does not stipulate what kind to use, assume it calls for all-purpose flour.

Baking powder is a kind of leavening agent and is commonly used in recipes. There are two others that are commonly used: baking soda and cream of tartar. A recipe may also call for two kinds of leavening agent.

Salt is used in a small quantity only, I do not know the exact explanation why it is used. I only know that it is important. The sweetness of the pastry doesn't come out quite right without it. I use salt that has fine granules.

Milk. Always assume that recipes call for milk in liquid form unless it says so otherwise.

Baking Jargon

Now that you know what to buy, you can now start making your own cake. But before that, you would need to know the meaning of a few confusing words that you might come across in the "procedure" section of a recipe. So, below is the procedure part that goes with the above list of ingredients.

Preheat oven to 350°

1. In a bowl, cream butter and sugar until fluffy and pale yellow. Add eggs, then yolks, one at a time, beating well after each addition. Beat in vanilla.

2. In another bowl, sift flour, baking powder, and salt. Stir about a third of the flour mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture, then remaining milk, followed by remaining flour. Scrape batter equally into two 9-inch round cake pans lined with wax paper and spread level.

3. Bake in oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.

Preheat. Preheating is important to attain the needed cooking temperature of a recipe. Baking is all about accurate measurements and the right heat. So, follow the temperature called for unless you want under or over-cooked cake.

Cream. Creaming is a procedure done to food to obtain a smooth and creamy consistency, like cream. I do mine with a rubber spatula or a plastic ladle in a back and forth motion, rubbing and scraping butter against the side of the bowl.

Stir. Stir the batter in one direction only, either clockwise or counter-clockwise.

Other miscellaneous items

There are other things that you would need while baking. A skewer-a toothpick would do but there are cake testers available also, towels, aluminum foil, waxed papers, cake holders, cooling racks and plastic storage containers-for storing your ingredients.

Now you are ready to embark on your first baking experience. The only thing missing is a good recipe book and of course your oven. Luckily there are a lot of websites that will give you helpful tips and recipes. Just look up Baking, and you will be provided with a list of websites. So, start exploring the fun world of baking the e-way!

Note: The above copy is written for those who are acquainted with their own ovens, the hazards and such.

Doris is a freelance writer. She owns and manages a blog Tales and Tails. You can reach her at [mailto:desdemonaothello@hotmail.com]desdemonaothello@hotmail.com

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Freezer Cooking Benefits

By Heidi Johnson

Some people might think that the work of freezer cooking outweighs the benefits, but the truth is that there are some very good reasons to use freezer cooking. If you use the time you are already in the kitchen to prepare your freezer meals, you will wonder why you haven't done more freezer cooking.

Here are some benefits of freezer cooking:

1. Less dishes - the day that you make the frozen meal you just have bigger pots to wash, not any more dishes in number. Then the day that you eat the freezer meal, the only dishes you have are the serving dish, plates and silverware. How easy is that?

2. Less stress - Being able to come home and know that a meal is almost prepared for you can really reduce mealtime stress. If you are having guests, you are able to enjoy your guests more because you are not spending a bunch of time and stress in the kitchen preparing the meal.

3. Save money - Buying food in bulk has always been cheaper than buying it in individual quantities. You can even bargain with your meat manager if they know you will be buying in larger quantities. Freezer cooking also causes you to be less tempted to eat fast food because you are more likely to have a meal prepared at home and don't need to stop and get something quick to eat.

4. Eat better - Not only will you be eating better home cooked meals, but you will have more time to make a salad or prepare a vegetable while you are waiting for your meal to cook on the stove or bake in the oven. Many times we spend so much time getting the main course done, we don't have time to focus on vegetables that can make our meal more interesting and healthy.

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Tips for Preparing Easy Vegetarian Meals

By Diana Pells

Preparing easy vegetarian meals can be exciting if you know what to prepare. With several free and easy vegetarian recipes on the internet, you'll hardly run out of recipe to try everyday. More importantly though, there are simple things you need to remember to come up with easy vegetarian meals.

Complete Stocks

Sometimes all you need for easy vegetarian meals are complete weekly food stocks of everything your family loves to eat. Always make sure that your grocery list contains different kinds of grains, cereals, pastas, pita bread, whole wheat breads, fruits and vegetables as well as some extras like spices. As an added tip, you might want to repack some of your veggies ahead of time especially peas, corn and beans into serving packs. This way you just have to grab pre packed veggies for the right number of servings for salads and recipes

Instants

There are some vegetarians who would rather prepare fresh meals than stocking up on ready-to-cook preparations from the store. It is true that fresh is almost always best. If you are really in a hurry though, you and your family might just benefit from an occasional instant meal. There are lots of easy vegetarian meals that you just need to pop in an oven. Examples would be veggie burger patties and frozen veggie pizzas.

For freshly-cooked easy veggie meals, you can always opt for oven-ready lasagna noodles, canned beans, tortillas, bottled pickles and ready-made sauces.

Simple Recipes

If you want to cook varied vegetarian meals, it is always advisable to have a list of recipes or a vegetarian recipe book ready. Of course, the easiest meal would be salads. Simply toss some greens, nuts, carrots, cucumber, tomatoes and cheese and you have you'll always have easy vegetarian meals. You might also want to have an occasional raw day when you just have to blend some fruits and vegetables for a satisfying meal. It would be a great idea though to increase the appetite boost of a good salad with some soup or an easy to cook pot meal like chili peppers and beans.

Leftovers

There are certain leftover foods that you may want to consider to make easy vegetarian food. Bread, potatoes, rice, carrots, quinoa, beans and different kinds of soup are some of the items that freeze well. When cooking for the day's meal, simply cook a double serving, freeze the extra and then heat for another day. If you're family members are not picky eaters, then you can always inform them ahead of time that some days in a week are designated leftover days.

Plan

Plans would work well for easy vegetarian cooking. Take a few minutes off on a weekend to draft a complete weekly plan for all your meals so that you would at least know exactly what you need to shop for.

Help

If you still end up running out of great ideas for easy vegetarian meals then its time for you to learn new things. Spend some time every month to brush up on new meal ideas from cookbooks or online vegetarian sites for new creative ways to prepare easy meals.

Check out more ways to spice up your [http://www.becomeavegetarian.info/]easy vegetarian recipes. Find tips on how to turn [http://becomeavegetarian.info/vegetarian-cooking/]easy vegetarian meals into sumptuous feasts!

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Traditional Prime Rib

By Kimberly Edwards

I just love Prime Rib, but I want it in the traditional manner! Old-School style with au jus and Yorkshire pudding! My mother makes melt-in-your-mouth prime rib, and this is her recipe, as told by me...LOL :D
* This is a very easy recipe calling for only 4 ingredients!

Type: Main

Serve With: Mashed potatoes and gravy, Yorkshire pudding, turnip or any other delicious side dish!

Prep Time: ~ 10 min

Cook Time: ~ 1 hr, 45 min

Yield: Plenty for 4 people

Ingredients:

~ 3 lb Prime rib

2 cloves Garlic - Whole

2 1/2 tbsp Flour - For dredging

~ 1 tsp Freshly cracked black pepper

Instructions:

1. Rinse prime rib under cool water and pat dry. If not already tied with string, tie it up around the large circumference of the roast.

2. Peel cloves of garlic and rub vigorously all over roast. With remaining partial pieces, stick into a whole in the meat.

3. Cover roast in freshly cracked black pepper, and lightly dredge with flour on all sides, and put in a baking pan that has been sprayed with non-stick cooking spray.

* Tip: Do not use salt on the meat...It makes it tough!

4. Put in Preheated oven of 500 F for 10 min.

5. After 10 min, turn heat down to 300 F for ~ 1 hr.

6. Turn down to 200 F while preparing other side dishes: ~ 30 min

7. When internal temperature reaches ~ 160 degrees for medium doneness, it is finished.

8. Let sit on counter for 5 min to let the meat rest covered in aluminum foil.

9. Slice and Enjoy!

***

This was entirely delicious! I just love my mom's recipe! Try it, you'll be a believer!

I hope you enjoy this recipe...

Eat Deliciously!

Kimberly Edwards is the founder of Cooking With Kimberly - Decadent Cooking from Home - Find a Delicious Cooking Recipe, Great Products and Helpful Tips & Information that will help you Explore the Joy of Cooking!

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