crockpot tips - crockpot buying tips

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Crockpot Buying Tips

Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean! Cheapest is not always best- spend a few extra dollars on a good one! Some models come with programmable timers-this may be a great feature, for example, if your cooking time is 6 hours and you'll be out of the house for 8 hours. You can set the crockpot to start 2 hours after you leave!

Here's some more helpful crockpot and slow cooker tips:
  • Use leaner cuts of meat to reduce amount of fat that accumulates during cooking  
  • Usually, avoid frozen foods placed directly in the crockpot. Thaw in refrigerator or microwave first
  • Ground beef and turkey should be browned on stovetop first, as a general rule of thumb. 
  • Avoid taking a "peek" at the cooking during the first 3/4 of cooking time. Only take cover off to stir. Constant peeking may mean adding to cooking time 
  • Never add cold water to a hot crockpot insert! This may result in cracking. When you go to clean up, either let the insert cool, or run hot water into it. 
  • For best results, fill your crockpot 1/2 to 3/4 full. They cook way better that way! 
  • Cooking times are merely guidelines; use your best judgement as to when the food is done. Generaly speaking, 1 hour on high equals 2 hours on low  
  • To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.

Preparing Lobster Tails

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Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you’re sure to impress even your mother in law.

Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost – be very careful if you choose this method as you don’t want them to start cooking in the microwave.

After they are thawed, remove the meat from the shell by cutting open the back of the shell – split it down the middle and open it up to reveal the meat. Lift the meat out – you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails

Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven
Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven,set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 – 5 minutes. When broiling keep a very close eye on them so that they don’t burn on the tops.

Cooking Lobster Tails On The Grill
Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn – if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes.

Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.

What Do I Have To Do To Become A Good Chef

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Being a chef is a very physical profession. You are required to remain on your feet almost constantly. Along with that, you must also be stirring, kneading, and chopping your foods.

Many times, you will have to do all of this while also having to ordering foods for hungry customers and critical customers.

A kitchen is almost scorching hot year round so you should be quite prepared for that. Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher.

If that doesn't sound like enough to do, try doing it while you are also maintaining all of the rest of the kitchen staff. Choosing to be a chef for a living is a very rewarding and time consuming job.

Now do you see why being able to multi-task is so important? The road to becoming a chef requires much training and hands on experience.

Here's what you need to do to be a good chef.

A strong desire to be a chef is a good place to start. Having a good sense of smell, and taste will be necessary also. It would very difficult to prepare a good meal if you can't decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don't.

Cooking is a lot different than being a chef is. If you are just cooking for yourself you have room for errors.

If you are cooking for a stranger, you will want to cook your food to perfection. Of course, you will also want to present the food in an enticing manner as well.

There are stages to becoming a chef. You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of your training on the job. You do have to go to school and train as well, but much of the training is done in a working environment.

Must Haves for Any At-Home Chef

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With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.


Mixing Bowls

Make sure that you have a good, quality set of mixing bowls on hand – the bigger the better! Many dishes need to be beaten, blended or mixed. You’ll be glad you didn’t skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.


Pre-Seasoned Cookware

Cast iron skillets, pots and pans have long been a choice of the pros. But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don’t have to. You can buy cast iron cookware galore – already seasoned – so that you have no fuss and still get the same great benefits of those using simple cast iron. Lodge is a well known maker of pre-seasoned cookware and offers many different types of cast iron cookware. Be aware –soap nor dishwashers should be used for your prized possessions.


Specialty Measuring Spoons

If you’ve ever seen one of grandma’s old recipes refer to a pinch, smidgen or dash and have had to take a guess at the meaning (and hope you’re right) then you absolutely must grab a set of pinch, smidgen or dash measuring spoons. No more guessing or testing your interpretations on your guests (as fun as that may be). This set also makes a great conversation starter – especially at family gatherings where elder members may take you on a trip down memory lane.


First out Pie Spatula

What could possibly ruin the perfect homemade Dutch crumb apple pie? Having it fall apart while you try to get that first piece out of the pie dish. Well, here is a secret of the pros – use a first out pie spatula. You bake the spatula in with the pie. When the pie comes out of the oven and cools, you make the cuts and lift that first piece out in perfect appetizing condition!


Kitchen Companion Guide

Ever wonder how long you need to steam asparagus? Not sure how to stick a thermometer in a turkey? Never butterflied a pork chop before? For all the weird, rarely used information you may need, while preparing a feast, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and anything you may need to know while cooking any meal in any kitchen. For a complete guide that has gotten rave reviews, check out the Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients.


Many of the above items may not be featured at your local retail store, so you might want to find a local kitchen specialty store near you or do your shopping online. But, if you enjoy the art of cooking and want to be armed with the best tools possible, you now have a few more to add to your arsenal which will help you cook like the pros.

Frugal Menu Planning--Getting Started

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Getting started making a plan for a week's worth of meals can surely be a bit daunting at first. It need not be complicated--though a little bit of time spent planning will be well worth it!

A good way to start is by looking at what you already have on hand -- sort of taking a visual inventory.

Next,it's helpful to list on a piece of paper, all the meals for the coming week. For example, list all the days, then Breakfast, Lunch, Dinner, etc.

On this list of meals, write down a main dish and a couple of side dishes that you want to make, keeping in mind what staples are on hand in the cupboard and in the freezer. Try to come up with as many meals as you can with what you have on hand.

Remember to write down some of the extras you think you might like to make during the coming week -- such as cookies, snacks or desserts.

Always keep the ads from the local grocery store handy and plan meals around the weekly specials, if possible. Don't just think about main dishes; if bananas are on sale, make banana bread for snacks, or lunches, for example.

While you are making your menu plan, think about what will be happening in the next week. Is Friday night Football Game Night? Plan to have a supper that is quick to fix. Is Wednesday your day off? That is the day you might want to try out a new recipe that takes a little longer to prepare.

Whatever your schedule, plan your menus around it. And be flexible! If it snows on Tuesday, and you hadn't planned to make chili until Thursday, you can just switch the menus around.

Keep your lists, so that in weeks to come, you can be reminded of some meals your family especially liked (or disliked!). After a few weeks, you will end up with a set of weekly menus that you can use over and over.

With your plan in hand, you won't be tempted to go for takeout because you just can't think of anything to make for supper. And you won't get caught without that "one ingredient" you need to make tonight's supper, so no more last minute trips to the grocery store!

How to Carve a Turkey

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To someone who is just learning to cook, this topic may seem like one of the hardest meals you will ever have to prepare. Needless to say, if you’re having a turkey there’s usually company involved which means a number of hungry people are relying on you to prepare a great meal. This can be very intimidating. Luckily we have all the information you need, in order to ensure a great meal for you, your friends and your family.

In order to successfully carve a turkey, you will need to have the following pieces of equipment:
  • One warm serving platter 
  • A pair of kitchen scissors 
  • An electric knife or a large slicing knife (you may want to choose a manual knife since they provide more control than electric ones) 
  • A small carving knife or fork for arranging and serving the meat
 Now that you have the equipment you need to carve the turkey, follow these steps in order to become a turkey carving expert:  
  1. Leave the turkey to sit 20-30 minutes after roasting and before carving. This will make the meat moister and easier to cut. 
  2. After the turkey has sat for the time indicated above, transfer the turkey onto a cutting board; this is where you will begin carving the turkey. 
  3. Remove the Leg: To do this, hold the drumstick firmly with your fingers and gently pull the meat away from the body of the turkey. While doing this, cut through the skin between the leg and the body. Next, cut through the joint joining the leg to the backbone. Then separate the drumstick and thigh by cutting downwards through the joint, until the knife hits the cutting board.
  4. Slicing the Drumstick (Leg) Meat: Once you have detached the leg from the rest of the body, you will want to slice the meat. Hold the drumstick in an upright position and turn the drumstick in a circular motion while cutting downwards. This will produce tasty slices of meat which are approximately equal size. 
  5. Slicing the Thigh Meat: When slicing thigh meat, you want to hold it close to the plate and secure it so it does not move. For best results when cutting thigh meat, make sure your knife is parallel to the bone and cut downwards towards the plate in slow, steady motions. 
  6. Slicing the Breast Meat: Make a deep cut into the breast of the turkey towards the body frame, as close to the wing as you can. Starting at the front of the turkey (about halfway up the breast) start cutting downwards, parallel to the cut you made to the wing. Only cut enough meat as you think necessary for the amount of people. Uncut meat will stay fresher longer. 
  7. Serve the Turkey: place all the slices of meat in an attractive manner on a large platter and serve to your guests.

* Note: Remove stuffing from the turkey either by taking it out of the hole made where the leg was removed or by making a new hole in the neck and taking it out from there.

Cooking Lesson: Seasoning Cast Iron Like The Pros

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In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor.

But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.


Seasoning New Cast Iron Cookware

The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.

1. Heat your oven to 300 degrees.
2. Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and allow it to bake for 15 minutes.
4. Remove the pan and pour out any excess grease or lard.
5. Put the pan back into the oven and bake for another two hours.
6. Repeat as needed

Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.


Re-seasoning Cookware

If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.

1. Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best).
2. Make sure the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.


Cleaning Your Cast Iron Cookware

To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear. Cleaning cast iron cookware is a breeze.

1. You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.

That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.

Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!

So, you have a crock pot , now you want crock pot recipes?

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To those of us that don't know, crock pot recipes are among the best out there! Did you receive a crock pot as a gift at your wedding shower or perhaps as a birthday gift and have no idea how to use it? Crock pots are great kitchen tools that offer a convenience like none other. Many meals from basic chicken recipes to fancy Christmas recipes can be made in the crock pot. Crock pot recipes can be made ahead of time, say in the morning, and cooked slowly throughout the day. Then, when you come home from work, tired and worn out, dinner is waiting for you! Finding free recipes is easy.

There are many websites that offer them recipes free of charge to anyone. Things like fondue recipes and even specialties like Mexican recipes can be easily found. To find these websites, simply type "recipes" in your search box. Many will appear, browse through some until you find what you are looking for. Within the website, you will be able to search for what types of recipes you are looking for. To do this, type in "crock pot recipes" and there it will appear. If you do not have the Internet, go to your local library to find books on the types of recipes you are looking for. Crock pot recipes are full of good ingredients. Make sure to purchase the correct flavorings or correct cuts of meat for your recipe. Fresh produce can sometimes be replaced with frozen, but make sure to follow the directions on the recipe.

Many times, you can through together a crock pot dinner from the things you already have within your pantry, refrigerator and freezer. Also, be sure to cut your ingredients to the proper size in order for the to cook properly. Cutting too small will cause them to over cook or turn mushy. Cutting too large, may keep them from being fully cooked. Lastly, make sure you read and understand how to use your crock pot. They have different settings for different types of food. Different types of meat will cook at different speeds. Same goes for vegetables. You need to understand how your crock pot works in order to prepare a delicious meal. Following the instructions on the recipe and understanding your crock pot will surely help you turn out a wonderful meal using simple crock pot recipes!

Converting a Stovetop Recipe to a Crockpot Recipe

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Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees.

Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a judgement call on your part, but some simple guidelines should help. Just follow a few simple rules and you're on your way.

You should decrease the liquid since it does not boil away in a crockpot.

Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long.

Brown any ground beef before adding to the crockpot. It will taste better and have better texture this way.

Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long. You can cook these separately and then combine them when it's time to serve.

Add your spices at the end.

If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 - 2 1/2 hrs at a high temperature and 4 - 8 hours at its low temperature setting.

If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 - 10 hours at its low temperature setting.

If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 - 6 hrs at a high temperature setting and 8 - 16 hours at its low temperature setting.

Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!

After the latest help relating to cooking recipes.

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When you are after top-quality advice about cooking recipes, you'll find it easier said than done separating value packed information from ill-equiped cooking recipes submissions and support so it is sensible to know how to moderate the information you are offered.

Find cooking recipes
Your relevant result is a click away!



Here are several guidelines which we sincerely believe you should use when you're searching for information about cooking recipes. Hold in mind the advice we tender is only pertinent to internet help on cooking recipes. We can't give you any guidance or tips for researching in 'real world' situations.

cooking recipes in the Free Online Encyclopedia
Read about cooking recipes in the free online encyclopedia and dictionary. Over 600,000 articles on any topic and completely free access to the entire content.



A good hint to follow when you are presented with help or advice about a cooking recipes web would be to determine who owns the site. This may show you who owns the site cooking recipes credibility The easiest way to reveal who owns the cooking recipes site is to look for the 'about' page.

All reputable sites providing information about cooking recipes, will almost certainly provide an 'about' or 'contact' page which will record the owner's details. The details should disclose some indication about the website owner's expertise. You can then make a judgement about the vendor's insight and appreciation, to give recommendations about cooking recipes.
 

Eat your Veggies! Simple Cooking Methods

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Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?
There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...
Raw
Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!
Steamed
Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.
Boiling
Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.
Microwave
Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.
Stir Fry
Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).
Baking
Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!
Barbeque
Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!
Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.

3 Methods For Perfectly Melted Chocolate

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Melting chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for melting chocolate, each can be successful in it’s own way and you need only pick a method that works for you and get cooking!

In The Oven

Chocolate can be melted in the oven quite easily but you will need to be very diligent about watching it. It’s easy to get caught up in your other baking chores and not realize that you have overheated it until it is too late. To melt chocolate in the oven, heat the oven to 110 degrees. Chop the chocolate and place in a dish inside the oven. Keep the door open and check regularly. It will take about an hour to melt thoroughly.

Double Boiler Method

This tried and true method uses two pots or a special double boiler pot. The bottom pot has about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simmer. Chop the chocolate and put it in the top pot. The chocolate should be stirred until melted and you must be very careful not to get any water mixed in with the chocolate as this will make it grainy.

Microwave

Using the microwave to melt chocolate can be the fastest but also the most disastrous method as a couple of seconds of overheating can ruin the chocolate. Chop the chocolate and put it in a microwave safe bowl. Heat on 50% for 1 to 4 minutes - the amount of time needed will depend on the amount of chocolate you are melting so you will have to watch the chocolate the whole time. When you see that it is turning shiny and before it is fully melted, remove it from the oven and stir until it melts fully.

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