If you would like to lower your cholesterol level, you will probably need to cook your own meals more often, since many restaurants add heaps of fat and salt to their foods in order to add texture and taste at a low cost. Convenience foods, obviously, are well known for offering bad nutrition and plenty of fat, salt, and sugar.
If you want to lower your cholesterol, avoid all fast-food, convenience, and prepackaged meals.
That's not hard to do, even if you are a dummy in the kitchen. There are lots of very fast and easy ways to ensure that you can whip up tasty and cholesterol-friendly meals - no matter how harried your schedule:
• If you are busy and tired at the end of a long day, a salad and sandwich take less time to put together than it takes to phone the pizza parlor. Wrap some veggies in a tortilla, cut more veggies into a salad, and drizzle the salad with olive oil and lemon juice. Use a mashed avocado or salt-free salsa as the “dressing” on your sandwich. Soups and stir-fries are other kitchen friends of busy people who aren’t very handy in the kitchen.
• Keep fresh ingredients handy and don’t tempt yourself by keeping convenience foods and junk food in your house.
• Choose fresh ingredients - the very freshest you can. Not only is this healthier for you, but you will need less fat and salt in your cooking if your food ingredients are flavorful on their own.
• Find low-fat and cholesterol-friendly recipes in cookbooks and plan to make these recipes. There are many recipe books at your local library - and many of these feature heart-healthy and fast recipes that can make cholesterol-friendly eating a snap. Don’t overlook cookbooks that feature Chinese, Japanese, Raw food, Vegan, and Indian recipes. These are often heart-friendly and contain enough variety to keep you happy with your low-fat diet forever.
• Buy some fresh herbs. Use these to add flavor to your cooking rather than relying on salt. If you must use salt, use only a pinch of the best sea salt you are able to buy.
Cooking to lower your cholesterol is simple. There are a few basic foods that almost anyone can make that can keep your health in good shape.
About the Author
Antoinette Boulay writes for the fitness and health
Source: ArticleTrader.com
Monday, March 19, 2007
Weight Loss Low Fat Cooking Can Taste Good
There used to be a saying that claimed no salt, no fat and no taste but that is not necessarily the truth these days. The popular thinking today is that trans fatty acids are the culprit and are responsible for all that is wrong in the weight world. Weight loss low fat cooking can taste good provided you use the right ingredients.
The right ingredients may include the ones called for in a recipe, just using less of them or possibly substituting them with other ingredients that can serve the same purpose. The United States Dairy Association recommends reducing the amount of salt, fat and sugar in our food. Many recipes for weight loss low fat cooking can be prepared using less of each or in some cases finding a suitable substitute that will not detract from the original taste.
For example, to reduce salt intake if the recipe calls for a half teaspoon of salt, use one quarter of a teaspoon or omit it all together. However, if a recipe uses yeast, you may have to leave it in, but the best way to reduce salt intake is to leave the saltshaker off the table. When using canned vegetables in weight loss low fat cooking, use the salt-free kind or rinse then when they come out of the can. Replace salt with spices or herbs as many seasonings contain a high level of sodium, which is listed on the label of ingredients.
Reduce Intake Of Oils And Sugars
Processed sugar takes longer to absorb in to body than raw sugar, reduce the amount of sugar in baking recipes by about one-third. To give the impression of sweetness cinnamon, vanilla or almond extract can be used. In many weight loss low fat cooking recipes, sucralose can be used instead of sugar and adding a half-teaspoon of baking soda for each cup used will maintain the sugary consistency.
To reduce oil you can substitute half the butter, oil or shortening with applesauce or prune puree. The baking time also have to be reduced by as much as one-fourth. When weight loss low fat cooking recipes call for using tuna, pick the ones packed in water or in lite oil and use low fat milk, low fat cream cheese and two egg whites for every egg called for in the recipe. These simple substitutions can help reduce the intake of these items without leaving the flavor on the counter.
About the Author
John Ugoshowa.
Source: ArticleTrader.com
The right ingredients may include the ones called for in a recipe, just using less of them or possibly substituting them with other ingredients that can serve the same purpose. The United States Dairy Association recommends reducing the amount of salt, fat and sugar in our food. Many recipes for weight loss low fat cooking can be prepared using less of each or in some cases finding a suitable substitute that will not detract from the original taste.
For example, to reduce salt intake if the recipe calls for a half teaspoon of salt, use one quarter of a teaspoon or omit it all together. However, if a recipe uses yeast, you may have to leave it in, but the best way to reduce salt intake is to leave the saltshaker off the table. When using canned vegetables in weight loss low fat cooking, use the salt-free kind or rinse then when they come out of the can. Replace salt with spices or herbs as many seasonings contain a high level of sodium, which is listed on the label of ingredients.
Reduce Intake Of Oils And Sugars
Processed sugar takes longer to absorb in to body than raw sugar, reduce the amount of sugar in baking recipes by about one-third. To give the impression of sweetness cinnamon, vanilla or almond extract can be used. In many weight loss low fat cooking recipes, sucralose can be used instead of sugar and adding a half-teaspoon of baking soda for each cup used will maintain the sugary consistency.
To reduce oil you can substitute half the butter, oil or shortening with applesauce or prune puree. The baking time also have to be reduced by as much as one-fourth. When weight loss low fat cooking recipes call for using tuna, pick the ones packed in water or in lite oil and use low fat milk, low fat cream cheese and two egg whites for every egg called for in the recipe. These simple substitutions can help reduce the intake of these items without leaving the flavor on the counter.
About the Author
John Ugoshowa.
Source: ArticleTrader.com
The Secrets To Successful Cooking
Cooking is the process of using heat to prepare foods
for consumption. Many common cooking methods
involve the use of oil. Frying is cooking in hot oil,
sautéing is cooking in a small amount of oil, stir-frying is
a Chinese technique of frying quickly in small amounts
of oil in a wok, deep frying is completely submerging
the food in large amounts of fat, etc.
As people have become more health conscious,
preparing foods in oil has become less desirable. With
the advent of nonstick cookware, sautéing can be done
at lower heats using vegetable broth and fruit juices
instead of oil. Stewing refers to cooking slowly in a
small amount of liquid in a closed container. Slow
stewing tenderizes tough cuts of meat and allows
flavors to mingle.
Another slow-cooking method is braising, in which meat
is first browned, then cooked slowly in a small amount
of liquid in a covered pan. Poaching is cooking food in
liquid below the boiling point, while steaming is cooking
food that has been placed above boiling water.
Roasting means baking in hot dry air, generally in an
oven. Baking refers to cooking in an oven and differs
from roasting mainly in its reference to the type of food
cooked-for example, one bakes a cake, but roasts a
chicken. Another form called broiling means to cook by
direct exposure to heat, while barbecue refers to
cooking marinated food by grilling.
Dining with others is one of the most common and
frequent social activities. It can involve a family dinner,
a meal with friends, or form part of a ceremony or
celebration, such as a wedding or holiday. More and
more people study cooking in schools, watch how-to
programs on television, and read specialty magazines
and cookbooks. In fact, cookbooks as a group outsell
any other kind of book except for religious works.
Cooking is the act of preparing food for consumption. It
encompasses a vast range of methods, tools and
combinations of ingredients to improve the flavor and
digestibility of food. It generally requires the selection,
measurement and combining of ingredients in an
ordered procedure in an effort to achieve the desired
result. Constraints on success include the variability of
ingredients, ambient conditions, tools and the skill of
the person cooking.
The diversity of cooking worldwide is a reflection of the
myriad nutritional, aesthetic, agricultural, economic,
cultural and religious considerations that impact upon it.
Cooking frequently, though not always, involves
applying heat in order to chemically transform a food,
thus changing its flavor, texture, appearance, or
nutritional properties. There is archaeological evidence
of cooked foodstuffs (both animal and vegetable) in
human settlements dating from the earliest known use
of fire.
While cooking if heating is used, this can disinfect and
soften the food depending on temperature, cooking
time, and technique used. 4 to 60°C (41 to 140°F) is the
"danger zone" in which many food spoilage bacteria
thrive, and which must be avoided for safe handling of
meat, poultry and dairy products. Refrigeration and
freezing do not kill bacteria, but slow their growth.
About the Author
cusine dumatre is the owner of N Cooking which is a premier resource for Cooking information. for more information, go to http://www.ncooking.com
Source: ArticleTrader.com
for consumption. Many common cooking methods
involve the use of oil. Frying is cooking in hot oil,
sautéing is cooking in a small amount of oil, stir-frying is
a Chinese technique of frying quickly in small amounts
of oil in a wok, deep frying is completely submerging
the food in large amounts of fat, etc.
As people have become more health conscious,
preparing foods in oil has become less desirable. With
the advent of nonstick cookware, sautéing can be done
at lower heats using vegetable broth and fruit juices
instead of oil. Stewing refers to cooking slowly in a
small amount of liquid in a closed container. Slow
stewing tenderizes tough cuts of meat and allows
flavors to mingle.
Another slow-cooking method is braising, in which meat
is first browned, then cooked slowly in a small amount
of liquid in a covered pan. Poaching is cooking food in
liquid below the boiling point, while steaming is cooking
food that has been placed above boiling water.
Roasting means baking in hot dry air, generally in an
oven. Baking refers to cooking in an oven and differs
from roasting mainly in its reference to the type of food
cooked-for example, one bakes a cake, but roasts a
chicken. Another form called broiling means to cook by
direct exposure to heat, while barbecue refers to
cooking marinated food by grilling.
Dining with others is one of the most common and
frequent social activities. It can involve a family dinner,
a meal with friends, or form part of a ceremony or
celebration, such as a wedding or holiday. More and
more people study cooking in schools, watch how-to
programs on television, and read specialty magazines
and cookbooks. In fact, cookbooks as a group outsell
any other kind of book except for religious works.
Cooking is the act of preparing food for consumption. It
encompasses a vast range of methods, tools and
combinations of ingredients to improve the flavor and
digestibility of food. It generally requires the selection,
measurement and combining of ingredients in an
ordered procedure in an effort to achieve the desired
result. Constraints on success include the variability of
ingredients, ambient conditions, tools and the skill of
the person cooking.
The diversity of cooking worldwide is a reflection of the
myriad nutritional, aesthetic, agricultural, economic,
cultural and religious considerations that impact upon it.
Cooking frequently, though not always, involves
applying heat in order to chemically transform a food,
thus changing its flavor, texture, appearance, or
nutritional properties. There is archaeological evidence
of cooked foodstuffs (both animal and vegetable) in
human settlements dating from the earliest known use
of fire.
While cooking if heating is used, this can disinfect and
soften the food depending on temperature, cooking
time, and technique used. 4 to 60°C (41 to 140°F) is the
"danger zone" in which many food spoilage bacteria
thrive, and which must be avoided for safe handling of
meat, poultry and dairy products. Refrigeration and
freezing do not kill bacteria, but slow their growth.
About the Author
cusine dumatre is the owner of N Cooking which is a premier resource for Cooking information. for more information, go to http://www.ncooking.com
Source: ArticleTrader.com
How to Grow Cooking Herbs
How to Grow Cooking Herbs
Grow your own cooking herbs to add fresh zest and flavor to your menus year-round!
Is It a Cooking Herb or a Spice?
The first thing to know in selecting which herbs to grow is the difference between cooking (culinary) herbs and spices. The cinnamon stick you put in your hot chocolate or apple cider is a spice while the parsley on the edge of your plate is an herb.
Cooking herbs are usually the fresh or dried leaves of plants while spices are the ground seeds, roots, fruits, flowers, and/or bark.
Herbs grow very well in temperate zones, while spices generally come from tropical areas.
Herbs add subtle flavor, whereas spices are generally more pungent and add more robust flavor.
Herbs run the gamut of about 70 cultivars, broken into categories of medicinal, ornamental, and aromatic as well as culinary or cooking herbs. To start growing cooking herbs, it's best first to select where and how you want to grow them.
Site Selection
Most cooking herbs thrive in just about any location that gives them plenty of light, good drainage and nutrition. In addition to outdoor garden spots, culinary herbs can be grown in patio containers, as indoor herb gardens, or in greenhouses using soil-less growing techniques like hydroponics or aquaponics.
Outdoor Cooking Herb Gardens
For easy access, plant your herb garden as close to your kitchen as possible. Herbs grown in full sun have denser foliage, darker color, and higher levels of the essential oils that add flavor to your recipes. Good air circulation and drainage are also important to the success of your cooking herb garden. The size of your cooking herb garden, of course, depends on the space you have available for growing. Generally, an area 20 by 4 feet accommodates a satisfactory variety of cultivars.
Many herbs overlap in category. Border your cooking herb garden with some cultivars that have ornamental or aromatic qualities as well as the culinary. However, remember that the main purpose of this garden is for use in your kitchen.
Place cooking herbs that you use frequently in less conspicuous areas so that you won't leave big holes in your garden when you harvest them for cooking!
Most culinary herbs thrive under the same growth conditions as the vegetables they enhance and as such are a natural addition to your vegetable garden. Some cooking herbs even have properties that repel common insect pests and garden diseases, which is an added benefit to your vegetables.
The best time to amend soil with nutrient rich compost is when you till your garden plot. Herbs have coarse roots that benefit from chunky organic matter, which helps excess water drain away and also helps provide good air circulation.
After planting your cooking herbs, skirting them with a two to three-inch layer of mulch helps soil retain moisture. In addition, composting and mulching helps you maintain the neutral to slightly alkaline soil that most herbs prefer
About the Author
Linda is an author of Gardening Tips Tricks and How To Artciles.The next part read the rest on ArticleTrader.com
http://www.articletrader.com/home-and-family/gardening/how-to-grow-cooking-herbs.html
Grow your own cooking herbs to add fresh zest and flavor to your menus year-round!
Is It a Cooking Herb or a Spice?
The first thing to know in selecting which herbs to grow is the difference between cooking (culinary) herbs and spices. The cinnamon stick you put in your hot chocolate or apple cider is a spice while the parsley on the edge of your plate is an herb.
Cooking herbs are usually the fresh or dried leaves of plants while spices are the ground seeds, roots, fruits, flowers, and/or bark.
Herbs grow very well in temperate zones, while spices generally come from tropical areas.
Herbs add subtle flavor, whereas spices are generally more pungent and add more robust flavor.
Herbs run the gamut of about 70 cultivars, broken into categories of medicinal, ornamental, and aromatic as well as culinary or cooking herbs. To start growing cooking herbs, it's best first to select where and how you want to grow them.
Site Selection
Most cooking herbs thrive in just about any location that gives them plenty of light, good drainage and nutrition. In addition to outdoor garden spots, culinary herbs can be grown in patio containers, as indoor herb gardens, or in greenhouses using soil-less growing techniques like hydroponics or aquaponics.
Outdoor Cooking Herb Gardens
For easy access, plant your herb garden as close to your kitchen as possible. Herbs grown in full sun have denser foliage, darker color, and higher levels of the essential oils that add flavor to your recipes. Good air circulation and drainage are also important to the success of your cooking herb garden. The size of your cooking herb garden, of course, depends on the space you have available for growing. Generally, an area 20 by 4 feet accommodates a satisfactory variety of cultivars.
Many herbs overlap in category. Border your cooking herb garden with some cultivars that have ornamental or aromatic qualities as well as the culinary. However, remember that the main purpose of this garden is for use in your kitchen.
Place cooking herbs that you use frequently in less conspicuous areas so that you won't leave big holes in your garden when you harvest them for cooking!
Most culinary herbs thrive under the same growth conditions as the vegetables they enhance and as such are a natural addition to your vegetable garden. Some cooking herbs even have properties that repel common insect pests and garden diseases, which is an added benefit to your vegetables.
The best time to amend soil with nutrient rich compost is when you till your garden plot. Herbs have coarse roots that benefit from chunky organic matter, which helps excess water drain away and also helps provide good air circulation.
After planting your cooking herbs, skirting them with a two to three-inch layer of mulch helps soil retain moisture. In addition, composting and mulching helps you maintain the neutral to slightly alkaline soil that most herbs prefer
About the Author
Linda is an author of Gardening Tips Tricks and How To Artciles.The next part read the rest on ArticleTrader.com
http://www.articletrader.com/home-and-family/gardening/how-to-grow-cooking-herbs.html
Use Fresh Herbs In Your Cooking
Many common herbs that you might use in cooking are well known for there healing properties. Using them in cooking is a great way to incorporate the healing attributes of natural herbs with your meals. Chances are you probably already use some herbs in your cooking like basil and thyme but experimenting with even more herbs can add taste to your dishes while improving health.
Cooking with fresh herbs is just as easy as using dried herbs. Just chop up a bit of the herb and season to taste. You will need to use about twice as much of the fresh herb than the dried. You may want to wait until the last 20 minutes of cooking to add the herb so the taste stays crisp. Herbs can be used to flavor any foods. Commonly used in pasta sauces, herbs can also be added to soups, oils, eggs and even desserts and drinks.
You can grow your own herbs in the garden on window sill and have fresh herbs all the time. Some grocery stores have fresh herbs right in the produce section and, of course, you can always find dried herbs in the baking section. If you grow your own herbs, you can freeze them or dry them yourself in a dehydrator to have for future use.
Here's some food and herb combinations that I like to use when cooking with fresh herbs:
• Eggs with dill
• Pesto with basil
• Mint in any tea or punch
• Parsley with salad
• Rosemary and Thyme on oven roasted potatoes
• Basil and sage added to flavor butter
If you have a special condition or illness that might be treated with herbs, then feel free to incorporate the herbs into your usual cooking. Start by adding a small amount of the herb(s) and taste - add more to suit. This is a great way to realize the healthy benefit of herbs without having to remember to take pills.
About the Author
Lee Dobbins writes for pet and health related websites. Visit http://www.herbs-home-remedies.comfor more on natural home remedies and herbs. Don’t forget to check their extensive article database at http://www.herbs-home-remedies.com/index2.html
Source: ArticleTrader.com
Cooking with fresh herbs is just as easy as using dried herbs. Just chop up a bit of the herb and season to taste. You will need to use about twice as much of the fresh herb than the dried. You may want to wait until the last 20 minutes of cooking to add the herb so the taste stays crisp. Herbs can be used to flavor any foods. Commonly used in pasta sauces, herbs can also be added to soups, oils, eggs and even desserts and drinks.
You can grow your own herbs in the garden on window sill and have fresh herbs all the time. Some grocery stores have fresh herbs right in the produce section and, of course, you can always find dried herbs in the baking section. If you grow your own herbs, you can freeze them or dry them yourself in a dehydrator to have for future use.
Here's some food and herb combinations that I like to use when cooking with fresh herbs:
• Eggs with dill
• Pesto with basil
• Mint in any tea or punch
• Parsley with salad
• Rosemary and Thyme on oven roasted potatoes
• Basil and sage added to flavor butter
If you have a special condition or illness that might be treated with herbs, then feel free to incorporate the herbs into your usual cooking. Start by adding a small amount of the herb(s) and taste - add more to suit. This is a great way to realize the healthy benefit of herbs without having to remember to take pills.
About the Author
Lee Dobbins writes for pet and health related websites. Visit http://www.herbs-home-remedies.comfor more on natural home remedies and herbs. Don’t forget to check their extensive article database at http://www.herbs-home-remedies.com/index2.html
Source: ArticleTrader.com
Tuesday, January 23, 2007
Cooking Supplies for Stocking a Basic Kitchen
All kitchens need certain basics to be functional. Functional is a relative term that means different things to different people. To me it just means making sure I have everything on hand to make my kitchen a nice place to be and my cooking experiences as enjoyable as possible. For home cooking, while certain basics are necessary, nothing is set in stone. Different cooks need different things. This is an outline to help you make sure you have at least the bare minimum without breaking the bank.
Cookware
There are many different types of cookware. This is where I do not skimp on price. Quality cookware will last a lifetime and is a worthwhile investment to make your home cooking experience enjoyable.
Cookware is manufactured with a variety of materials but my top three choices are cast aluminum, cast iron and stainless steel. Cast iron probably distributes and maintains heat the best. It is also the least costly of my three choices but it is also the hardest to care for. If properly maintained and seasoned it takes on an almost perfect nonstick finish and will last for years. Without proper maintenance it can discolor and rust. Stainless steel is extremely easy to maintain but does not distribute or hold heat as well as cast iron or aluminum. Stainless with a bonded aluminum bottom is an excellent choice. Cast aluminum is probably the best all around choice based on its properties. It spreads and holds heat almost as well as cast iron. It is lightweight and almost as easy to care for as stainless.
Cookware to have on hand
While the most cost effective way to buy cookware is to purchase sets it may not be necessary for everyone. You can always add pieces later. They may not match but functionality is more important than appearance for the Home Cook. Feel free to either add or eliminate pieces to this list as you see fit. If you are just starting out and are only cooking for one or two you most likely don’t need three saucepans. Always keep in mind that you can get specialty items as needed. In other words – if you don’t plan to bake pies for a while don’t buy pie pans.
* Sauce Pans 1, 2, & 3 Qt. With lids
* Stock Pot with lid 5 or 6 Qt.
* Skillets 6 in., 10 in., and a 12 or 14 in. preferably with lids especially for the large one.
I also have on hand a fourteen inch Wok type cast aluminum fry pan with a rounded bottom that I find extremely useful. I use it a couple of times a week for many dishes from stir fries to frying chicken. It is a heavy gauge aluminum for which I find many uses. Heck, I even used it once to make loud noises to chase a stray dog out of the yard.
Ovenware and Bake ware
For the oven what you need on hand just depends on what type of cooking you want to do and how many people you cook for in your home or on how much entertaining you intend to do. The list that follows is the minimum that I like to have available but my home cooking needs are limited to a family of three and a Chihuahua. My wife likes to bake a lot of cookies for the holidays so I keep at least 5 cookie sheets around for convenience.
For ovenware or bake ware I mostly stick to glass or porcelain coated cast iron except for cake pans and cookie sheets. There I prefer nonstick aluminum. I keep two loaf pans – one glass for meatloaf and one nonstick aluminum for things like carrot cake and zucchini bread.
* 1 Baking Dish 1 qt.
* 1 Baking Dish 1 ½ qt.
* 2 9in. cake pans
* 2 8 or 9in. pie pans
* 15 1/2x10 1/2x1 in. cookie sheet number depends on how much you like to bake cookies or dinner rolls. I recommend at least two.
* 9x5x3 in. loaf pans 1 glass and 1 aluminum
Knives
For your cutlery choose wisely. Go for quality over price. Cheap cutlery is no bargain. Choose either carbon steel or stainless steel. My preference is good, high quality stainless. It is easier to care for than carbon steel and holds its edge almost as well. Stay away form serrated knives with the exception of steak knives and maybe your bread knife. Serrated edges tend to tear raw foods rather than cut cleanly, especially with meat. Always sharpen your knives by hand with a stone or a butcher’s steel. Electric sharpeners will eventually ruin the edge. Also, when cutting with your knives always do it on a surface that is softer that your knife. I recommend a wooden cutting board at least one inch thick. A thickness of one inch will help to prevent warping. Be sure to clean the board thoroughly as soon as possible and dry it completely to prevent warping or cracking.
* Chef’s Knife – the one with the triangular blade – 7 to 14 inches long. I prefer one that is between 8 and 10 inches.
* Bread Knife – 8 to 10 inch – this is better if serrated because it takes less pressure to cut through fresh bread so there is less chance of crushing the loaf.
* Paring Knife for peeling and coring fruits and vegetables.
* Swivel bladed vegetable peeler – takes only the peel – a paring knife tends to take a little more of the pulp unless you are really skilled so use it mostly for coring.
Measuring Cups
Not much to say here. They are available in many varieties, both glass and plastic. I use only two. Both are glass as the markings are easier to see. Plastic is more opaque and the measurements are harder to read. Get one that measures up to one cup and one that measures up to two cups in glass with bright red markings.
Stocking Your Kitchen
While you could spend a small fortune to stock up on stuff you may use some day but will most likely throw out when it expires I think it is better to purchase a few basics and then buy other things as the need arises for specific recipes. In most instances fresh ingredients and spices are best but some processed and dry items are very handy for day-to-day home cooking. All other items can be picked up on an as need basis. The following list is what I keep on hand.
* Dry bread crumbs plain and Italian
* Corn Starch - a great thickening agent for gravies and stews
* All purpose flour
* Spaghetti
* Rice
* Baking soda - more for heartburn than for cooking. I buy baking powder as needed.
* Vegetable oil
* Olive oil
* Honey
* Syrup for pancakes
* Sugar – don’t buy powdered or brown sugar until you need it.
Spices
These are some basic spices and dried herbs that I keep on hand. Most others I will buy fresh as needed. Please remember that even these packaged spices lose potency over time. Plan on replacing any unused portions at least every two years and purchase the smallest bottle or jar you can. Be sure to store these items away from sunlight and heat.
* Ground Allspice
* Dried Basil
* Bay Leaves
* Chili Powder
* Cinnamon
* Cumin
* Dillweed
* Ginger
* Marjoram
* Dry Mustard
* Nutmeg - but only if you like French Toast or Egg Nog a lot.
* Oregano
* Paprika
* Salt and Pepper
* Rosemary
* Tarragon - I like this herb in a lot of things, spaghetti, omelets, whatever, I even found a recipe for liver with a Mustard and Tarragon Cream Sauce the I like much more than liver and onions.
* Thyme
Condiments and Sauces and Coffee and Stuff
This is a personal preference so I won’t make many suggestions. You know if you like catsup and mustard and not mayo. I like mustard. I keep a variety of different prepared mustards on hand for different purposes. Dijon, Spicy Brown, & Hot Sweet Mustard for things like crackers and cheese Southwestrn Mustard for Chorizo Sausage, & regular Yellow Mustard for hot dogs and burgers. Pickle relish should definitely be on your list if you like hot dogs. Other condiments like taco sauce, seafood sauce, tartar sauce, or any other specialty items just depend on your personnal preference. Their are just too many special items to list here.
Coffee is also a personnal choice. I like a medium roast and drink it "black and nasty". Coffee is available in many roasts and grinds. You can also get many specialty blends like Mocha and Latte as instant coffee. Some of them are quite good and add a little positive note when served after dinner when you are entertaining.
I like salads. Sometimes I prefer to make my own dressings but I do not always have the time. When I purchase prepared salad dressings I do tend to stay away from store brands which I think tend to be a little bland. You do not have to buy the most expensive to get a good dressing. Check out a few brands to see what suits your taste. As with most things in Home Cooking experiment until you find what works for you and your family.
Cookware
There are many different types of cookware. This is where I do not skimp on price. Quality cookware will last a lifetime and is a worthwhile investment to make your home cooking experience enjoyable.
Cookware is manufactured with a variety of materials but my top three choices are cast aluminum, cast iron and stainless steel. Cast iron probably distributes and maintains heat the best. It is also the least costly of my three choices but it is also the hardest to care for. If properly maintained and seasoned it takes on an almost perfect nonstick finish and will last for years. Without proper maintenance it can discolor and rust. Stainless steel is extremely easy to maintain but does not distribute or hold heat as well as cast iron or aluminum. Stainless with a bonded aluminum bottom is an excellent choice. Cast aluminum is probably the best all around choice based on its properties. It spreads and holds heat almost as well as cast iron. It is lightweight and almost as easy to care for as stainless.
Cookware to have on hand
While the most cost effective way to buy cookware is to purchase sets it may not be necessary for everyone. You can always add pieces later. They may not match but functionality is more important than appearance for the Home Cook. Feel free to either add or eliminate pieces to this list as you see fit. If you are just starting out and are only cooking for one or two you most likely don’t need three saucepans. Always keep in mind that you can get specialty items as needed. In other words – if you don’t plan to bake pies for a while don’t buy pie pans.
* Sauce Pans 1, 2, & 3 Qt. With lids
* Stock Pot with lid 5 or 6 Qt.
* Skillets 6 in., 10 in., and a 12 or 14 in. preferably with lids especially for the large one.
I also have on hand a fourteen inch Wok type cast aluminum fry pan with a rounded bottom that I find extremely useful. I use it a couple of times a week for many dishes from stir fries to frying chicken. It is a heavy gauge aluminum for which I find many uses. Heck, I even used it once to make loud noises to chase a stray dog out of the yard.
Ovenware and Bake ware
For the oven what you need on hand just depends on what type of cooking you want to do and how many people you cook for in your home or on how much entertaining you intend to do. The list that follows is the minimum that I like to have available but my home cooking needs are limited to a family of three and a Chihuahua. My wife likes to bake a lot of cookies for the holidays so I keep at least 5 cookie sheets around for convenience.
For ovenware or bake ware I mostly stick to glass or porcelain coated cast iron except for cake pans and cookie sheets. There I prefer nonstick aluminum. I keep two loaf pans – one glass for meatloaf and one nonstick aluminum for things like carrot cake and zucchini bread.
* 1 Baking Dish 1 qt.
* 1 Baking Dish 1 ½ qt.
* 2 9in. cake pans
* 2 8 or 9in. pie pans
* 15 1/2x10 1/2x1 in. cookie sheet number depends on how much you like to bake cookies or dinner rolls. I recommend at least two.
* 9x5x3 in. loaf pans 1 glass and 1 aluminum
Knives
For your cutlery choose wisely. Go for quality over price. Cheap cutlery is no bargain. Choose either carbon steel or stainless steel. My preference is good, high quality stainless. It is easier to care for than carbon steel and holds its edge almost as well. Stay away form serrated knives with the exception of steak knives and maybe your bread knife. Serrated edges tend to tear raw foods rather than cut cleanly, especially with meat. Always sharpen your knives by hand with a stone or a butcher’s steel. Electric sharpeners will eventually ruin the edge. Also, when cutting with your knives always do it on a surface that is softer that your knife. I recommend a wooden cutting board at least one inch thick. A thickness of one inch will help to prevent warping. Be sure to clean the board thoroughly as soon as possible and dry it completely to prevent warping or cracking.
* Chef’s Knife – the one with the triangular blade – 7 to 14 inches long. I prefer one that is between 8 and 10 inches.
* Bread Knife – 8 to 10 inch – this is better if serrated because it takes less pressure to cut through fresh bread so there is less chance of crushing the loaf.
* Paring Knife for peeling and coring fruits and vegetables.
* Swivel bladed vegetable peeler – takes only the peel – a paring knife tends to take a little more of the pulp unless you are really skilled so use it mostly for coring.
Measuring Cups
Not much to say here. They are available in many varieties, both glass and plastic. I use only two. Both are glass as the markings are easier to see. Plastic is more opaque and the measurements are harder to read. Get one that measures up to one cup and one that measures up to two cups in glass with bright red markings.
Stocking Your Kitchen
While you could spend a small fortune to stock up on stuff you may use some day but will most likely throw out when it expires I think it is better to purchase a few basics and then buy other things as the need arises for specific recipes. In most instances fresh ingredients and spices are best but some processed and dry items are very handy for day-to-day home cooking. All other items can be picked up on an as need basis. The following list is what I keep on hand.
* Dry bread crumbs plain and Italian
* Corn Starch - a great thickening agent for gravies and stews
* All purpose flour
* Spaghetti
* Rice
* Baking soda - more for heartburn than for cooking. I buy baking powder as needed.
* Vegetable oil
* Olive oil
* Honey
* Syrup for pancakes
* Sugar – don’t buy powdered or brown sugar until you need it.
Spices
These are some basic spices and dried herbs that I keep on hand. Most others I will buy fresh as needed. Please remember that even these packaged spices lose potency over time. Plan on replacing any unused portions at least every two years and purchase the smallest bottle or jar you can. Be sure to store these items away from sunlight and heat.
* Ground Allspice
* Dried Basil
* Bay Leaves
* Chili Powder
* Cinnamon
* Cumin
* Dillweed
* Ginger
* Marjoram
* Dry Mustard
* Nutmeg - but only if you like French Toast or Egg Nog a lot.
* Oregano
* Paprika
* Salt and Pepper
* Rosemary
* Tarragon - I like this herb in a lot of things, spaghetti, omelets, whatever, I even found a recipe for liver with a Mustard and Tarragon Cream Sauce the I like much more than liver and onions.
* Thyme
Condiments and Sauces and Coffee and Stuff
This is a personal preference so I won’t make many suggestions. You know if you like catsup and mustard and not mayo. I like mustard. I keep a variety of different prepared mustards on hand for different purposes. Dijon, Spicy Brown, & Hot Sweet Mustard for things like crackers and cheese Southwestrn Mustard for Chorizo Sausage, & regular Yellow Mustard for hot dogs and burgers. Pickle relish should definitely be on your list if you like hot dogs. Other condiments like taco sauce, seafood sauce, tartar sauce, or any other specialty items just depend on your personnal preference. Their are just too many special items to list here.
Coffee is also a personnal choice. I like a medium roast and drink it "black and nasty". Coffee is available in many roasts and grinds. You can also get many specialty blends like Mocha and Latte as instant coffee. Some of them are quite good and add a little positive note when served after dinner when you are entertaining.
I like salads. Sometimes I prefer to make my own dressings but I do not always have the time. When I purchase prepared salad dressings I do tend to stay away from store brands which I think tend to be a little bland. You do not have to buy the most expensive to get a good dressing. Check out a few brands to see what suits your taste. As with most things in Home Cooking experiment until you find what works for you and your family.
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