Cleaning Your Barbecue Grill

By: Tim Sousa

You've spent a lot of money for that shiny new barbecue grill. I'll bet you're looking forward to using it this summer. Your grill is a large part of outdoor entertaining. You can ensure that it lasts for many years with proper maintainance and care.

Cleaning your grill is a big part of maintaining it. The longer it goes without cleaning, the harder it will be to clean when you finally get around to it, and not cleaning your grill can lead to rust, which will decrease the lifespan of your grill. Food sticks to a dirty grill, ruining your food. The food will pick up burnt chunks of whatever you grilled previously. So, a properly cleaned grill will help your food to turn out better, and will make your grill last longer.

There are a few items you will need to clean your grill:

Wire grill brush
Steel wool pads
Mild dish soap
Sponge
Cooking oil spray
Baking Soda
Aluminum foil

You'll need to make it a habit to brush the grill surfaces off with a good quality grill brush. This will remove any food that has stuck, and prevent buildup. If left for too long, this buildup will become more difficult to clean, and may cause the grill to rust. The best time to brush the grill is while it is still hot, after you're done cooking. Just run the brush over the grill racks before you turn the heat off. It wouldn't hurt to run the brush over the grill racks the next time you turn the grill on.

If the racks have not been cleaned for a while, and have food built up on them, you may need to wash them in the sink. Use the wire brush to remove as much of the buildup as possible, then take them to the sink, and wash them with a mild dish soap. It may be necessary to use the steel wool pads to scrub the gunk off of the racks. Rinse all of the soap and residue off of the racks before returning them to the grill.

Use baking soda and aluminum foil to remove grime and buildup from the grill. After the grill cools, sprinkle on some baking soda, and then scrub gently with a piece of aluminum foil

Once the grill has been cleaned and completely cooled, spray the racks lightly with cooking oil. A light coating of oil will prevent the racks from rusting. Just make sure the grill has cooled down completely. If you spray cooking oil on a hot grill, it could ignite and cause severe burns. If you don't have cooking oil spray, then simply wipe down the racks with a little bit of cooking oil and a paper towel. You will also want to put some oil on the grill before you start cooking. Let the grill heat up. Then, using barbecue tongs, grab a wad of paper towels, or a rolled up kitchen towel. Dip the paper towels or kitchen towel in some cooking oil, and rub it lightly on the grill. This will prevent the food from sticking to the grill, and make it easier to clean up afterwards.

By cleaning your grill properly before and after each use, you'll ensure that your food will turn out well, and your grill will last you for many years.



About the Author
Visit Patio Grilling for more grilling resources and grilling recipes.

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Cook Like A Chef

By: John Jaussaud

When you start cooking with fresh herbs your family will be so impressed, they will wonder when you found time to become a professional chef. Simply adding fresh herbs to your dishes is the difference between ordinary dishes and extraordinary dishes it’s also the difference between a home cook and a chef. One of the first things they teach us in culinary academy is the correct use of fresh herbs.

Fresh herbs are what changes basic foods into favored dishes. They are the secondary seasonings that develop and extend the natural flavors of our raw materials. Fresh herbs compliment and enrich taste without adding any calories or fat. There are some basic ideas that apply to virtually all herbs. Let us look at them and then we can explore the individual herbs to see how best to enhance your cooking.

Fresh herbs have subtle and delicate flavors. Prolonged cooking causes them to lose their fragrance and their flavor. Add the fresh herbs near the end of the cooking time the flavors develop very quickly. They should not cook in liquids for more than about an hour, generally, to get the most from them, some herbs, as basil will turn black if cooked too long. Add herbs to stocks, soups, stews near the end and see how much richer the flavors will be at the table.

Rub Roasts with herbs before cooking. One restaurant technique is to chop the fresh herbs you want to use with a bit of salt and pepper. Then, rub the seasonings on the roast and finish as usual. This technique works will with poultry and seafood as well. For ground meats, finely mince the fresh herbs and mix into the meat before cooking. Add whatever other additions you like - eggs, crumbs, prepared sauces, salt, pepper, etc. - and shape them as appropriate for the dish.

Add fresh herbs to both batters and crumb mixtures used for fried foods. Chop finely, mix into batter or crumbs the green color add eye appeal as well as flavor.

Fresh herbs enhance cooking waters for vegetables. Either chop and drop them into the water so they'll be part of the finished dish or tie them in a little cheesecloth bag and remove them before serving.

Fresh herbs can add wonderful character and pleasantly surprising complexity to breads. A general rule of thumb is to add somewhere between 1 to 2 tablespoons of chopped fresh herbs per one-pound loaf. Herbal cornbread is wonderful. Likewise biscuits, dumplings, savory pancakes and waffles - add up to a tablespoon to 2 cups of flour.

Fresh herbs are perishable and proper storage can prolong their lives rather nicely. Store bunches under refrigeration with their stems in water. Keep loose leaves in the coldest part of a refrigerator in perforated bags. Some moisture is good for fresh herbs. Too much moisture promotes decay. Shake them as dry as possible before storing. It is a good idea to crumple a paper towel and put it into the bag under the herbs. It absorbs excess moisture and lengthens the useful life of the herbs.

When preparing a dish that requires a lengthy cooking period, it is best to use a small, tied bunch of fresh herb sprigs or bouquet Garni. This little bundle customarily contains parsley, bay leaf, and thyme wrapped in cheesecloth then tied to keep closed. A bouquet garni is often used in stews, soups and long cooking sauces like tomato sauce.

Herbal combinations can also be minced and added to a meal immediately upon completion of cooking, and as a garnish before serving. This French practice is referred to as fines Herbes combinations include fresh chervil, parsley, tarragon, and chives most chefs use fines Herbes as a garnish for any dish and any herb that was used in cooking the dish can be used as a garnish. Sprinkling finely sliced basil on top of a plate of spaghetti with meat sauce adds huge color and helps bring out the flavor of the basil cooked into the sauce.

Italian cuisine often consists of herbal blends that include basil, marjoram, oregano, rosemary, and thyme. Basil is best to use fresh (when possible) and compliments tomatoes, tomato sauces, eggs, fresh salads, and macaroni. It adds a wonderful tang to vegetables such as green beans, peas, eggplant, and zucchini. Basil is the significant ingredient in pesto and is an extraordinary compliment in both tofu and tempeh marinades.

Oregano or marjoram is the preferred herbs in Italian cooking, especially in spaghetti sauces and pizzas. They also add a nice touch in salads, soups, and chicken. Mediterranean cuisine favors the use of oregano as well. Marjoram can actually be used as a substitute for oregano, providing a much subtler taste. It often accompanies green beans, mushrooms, and chicken as well. Thyme is an exceptional herb for seasoning sausages, soups, casseroles, bread, stuffing, and many cooked vegetables. Sage, like thyme, is a terrific addition to sausage and stuffing. Many experienced cooks accent their favorite meatloaf recipes with this herb. Chicken, pork, and lamb taste best when flavored with rosemary. Adding a scant pinch to mashed potatoes or peas can add an appetizing twist to these otherwise ordinary side dishes. Take care when preparing foods with dried thyme and rosemary, when dried, these herbs possess an incredibly pungent flavor.

Tarragon enhances many foods; among these are chicken, fish, and lentils. Adding a hint of tarragon to split pea soup is heavenly. Tarragon also makes especially aromatic herbal vinegar. You can prepare tarragon vinegar by placing sprigs of the herb into a bottle. Pour vinegar into the bottle, completely covering the sprigs. Close the bottle tightly and store for several weeks. This allows the tarragon time to release its flavors. The herb Savory has two varieties: winter and summer. Both are often added to salads and poultry stuffing. Bean dishes also benefit from this herb’s aroma. Bay leaves are frequently added to sauces, stews, and many dishes that require time to simmer. One medium bay leaf may be added to season a recipe that serves six. Bay leaves are excellent embellishments for spaghetti sauces, dishes containing chicken or venison, and eggs. Be sure to remove the bay leaves before serving, bay leaves are not to be eaten.

Parsley is a widely utilized herb, its flavor being subtle enough to be added to virtually any cuisine. Cooked vegetables, stews, soups, and fresh or prepared salads often contain this herb. As a garnish, parsley adds fantastic eye appeal. Cilantro also referred to as coriander or coriander leaves, has an extraordinarily original flavor. It is utilized frequently in Indian, Mexican, and Chinese cooking. Some cooking texts actually identify this herb as Mexican or Chinese parsley. It adds a wonderful flare to salsas and marinades. Chervil, like parsley and coriander leaves, is often used as a garnish. This herb seasons soups, salads, and fish. Cheese dishes and potato salads are also excellent choices for the addition of chervil.

One of the most commonly used and well-known herbs is chive. Chives have a delicate onion flavor, making them a common addition to sour cream and cottage cheese. Sprinkling chives on vegetable stews or soups, particularly those containing eggs or milk-based products, is divine. This herb is placed in many herbal vinegars and jellies. Be certain not to add chives to dishes during boiling, frying, or baking. These processes destroy the herbs natural flavor. Dill weed is another commonly used herb, seasoning sour cream as a vegetable dip, salads, fish (particularly salmon), cold soups, and vegetables. The pickling process utilizes the seeds from this herb. Mint leaves are regularly used to adorn desserts, especially those consisting of chocolate or fruit. Mint has a very refreshing taste and is added to several salads and drinks containing fruit, tea blends, jellies, and sauces. Serve mint jelly or sauce with lamb.

Always remember to purchase herbs in small quantities. Store them in airtight containers to prevent staleness and insect intrusion. Place the containers in a cool, dry, darkened area. Fresh herbs may be refrigerated. Freezing fresh herbs is a relatively simple process. Cleanse the herbs delicately, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into bags or airtight containers. There is a convenient method of freezing chopped herbs to be used in soups or stews. Simply spoon the clean, chopped herbs into an ice cube tray, cover each cube with water, and freeze. You can pop them right out of the tray and into a cooking pot as needed. Remember to experiment! You are sure to create blends that compliment many of your favorite recipes!



About the Author
Genevieve Jaussaud "EZ Southern Cooking" - http://www.ezsoutherncooking.com

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Egg Cooker

By: David H. Urmann

Among the many complicated tools and cookware set in the kitchen I am sure you have overlooked your egg cooker. But egg cooker is as important as any other cookware set in the kitchen. Here is a quick run down of why you need an egg cooker and how you cook your eggs.

Who says working in the kitchen is that easy? Tasks in the in the kitchen is as complicated as errands in the office. You have to make certain that all ingredients are all set and that all the paraphernalia that you are going to need is right under your nose. Sorry to say, with all the goods available today, you would not know which ones to go for. One of the most common and fragile ingredients we have to deal with is egg. In some way, no matter how you cook them, they just don’t come out right.

Good thing, egg cookers are there to fix this problem. An egg cooker will certainly help you cook your eggs just the way you want it. There are a lot of egg cookers available in the market today. Other than the conventional frying pan, automatic egg cookers are now made to make it much easier to cook your eggs. Technology has joined the bandwagon with the advent of microwave egg cookers that are also available for the very busy people. These electric egg cookers are handy, and most importantly, they help save time and effort.

Here are quick tips on how you cook your egg just the way you want it. Boiling eggs is pretty easy to do when you think about it. Amazingly, there is a procedure on how to boil an egg which involves steps that you have to follow if you want to make egg a part of your perfect breakfast.

Cooking an egg by boiling is pretty easy as long you are following the right procedure. You will surely overcook an egg just by carelessly leaving it in a pan of boiling water. The procedure for boiling an egg is much more difficult than you think. You also have to think about the temperature and the length of time it needs to be in the boiling water to make a perfect hard-boiled or soft-boiled egg.

However, it is very easy to learn how to boil an egg. The Internet gives a lot of tips on how to boil an egg. Every time you have doubts, you can easily surf online to help you get it right.

Did you know what are the widely and most common, and to think the very convenient food that you can chow at any time of the day? Certainly, eggs of course! And here’s great news, did you know that the egg whites are in fact good for our health? Well, in fact they are! Because of these nutritious egg whites it became even more sensible solution to dieting and supplements. You can even try to have an egg white diet for your very own health. Healthy egg whites basically include vitamins and minerals that are good for the body. When consumed in normal amounts, cholesterol could be a vital micronutrient for the body.

Recent studies show that you can eat egg whites for your health, as it is a part of a well-balanced diet. You can always check online for other credible facts about egg whites.

Every time we go to bathroom, take off our clothes and get ready for a bath. We always see the necessity for a trim down. Unfortunately, not everybody has the will to go on a diet. Even picking the best diet is a hard decision to make because there are a lot of diets out there today.

Since we are talking about eggs, there is another practical resolution that is guaranteed all natural. The hard-boiled egg diet is a good routine that is easy to make. The hard-boiled egg diet also supplies you a number of vitamins and minerals while making you loose weight. The diet of hard-boiled eggs also endows you with the best type of protein.



About the Author
For more information on Egg Cookers please visit our website.

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Do I Need a Double Boiler?

By: Mary Kenkel

A double boiler, also called a bain-marie, consists of two pans, one slightly smaller than the other, where the smaller pan is formed to fit on top and partway inside of the larger pan. The food being cooked is placed in the top vessel and a liquid (usually water) is placed in the bottom vessel. The amount of liquid added to the bottom vessel is such that when the top vessel is placed over the bottom, the top pan does not come into contact with the liquid. Heat is applied to bring the liquid to a gentle simmer. The food above is heated from the steam of the simmering liquid.

The unique aspect of cooking in a double boiler is the heat source. Foods cooked in a standard saucepan on a conventional stovetop are subject to direct heat and the temperature of that heat is determined by the setting of the burner. When a double boiler is used, the heat source is indirect, allowing for slow and even heating, and the temperature of the heat that is applied to the food depends on the thermal characteristics of the liquid in the bottom vessel. When that liquid is water, which it almost always is, the maximum temperature that will be applied to the food in the upper vessel (assuming sea level) is 212 degrees Fahrenheit, the boiling point of water. Using other liquids will give different maximum temperatures.

For this reason, a double boiler is used to heat foods that are too fragile to be put directly on the stovetop and is often the cooking vessel of choice when making delicate sauces or custards that might scorch or overcook if direct heat were used. A double boiler is also a good option when melting or tempering chocolate since overheating chocolate can cause it to burn and become grainy.

With all this being said, do you need a double boiler? The easy answer is ‘No’. I use the cooking method of a double boiler often, but I don’t own a double boiler and I don’t recommend that you buy one either. It’s just not necessary. You can easily duplicate the actions of a double boiler using a pan and the appropriate size mixing bowl. In fact, there are several advantages to this arrangement. First, you don’t have an extra piece of cookware to find room for in your kitchen. Secondly, you can tailor the size of your ‘double boiler’ to size of the job, changing the size of the bowl and pan as needed. And, thirdly, the rounded shape of the bowl is much easier to use in terms of stirring and whisking than the straight sides of the top vessel of a true double boiler.

I have a set of tempered glass mixing bowls that work well as the top part of my double boiler. They’re the perfect shape – wider and shallower than most metal mixing bowls - and the fact that they’re glass allows me to get at least some idea of how much the water below is boiling, even through the condensation. This is important since you often want the water in the lower pan to be at a gentle simmer when cooking with a double boiler.



About the Author
Mary Kenkel helps you find the best for your favorite room in the house! Visit http://www.BestinKitchen.com today to sign up for our free newsletter.

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