http://www.articletrader.com/ Articles at ArticleTrader en-us http://www.articletrader.com/food/cooking/soul-food.html http://www.articletrader.com/food/cooking/soul-food.html Sun, 23 Oct 2005 00:00:00 -0500 The history of American soul food can be traced all the way back to the days of slavery. More often times than not, the slaves were given the most undesirable part of the meal, the leftovers from the house. Pairing this with their own home-grown vegetables, the first soul food dishes were invented. After the slaves were freed, most of them were so poor that they could only afford the most undesirable, inexpensive cuts of meat available to them. (The leftover, unwanted parts of a pig such as tripe, tongue, ears, and knuckles). As in the days of slavery, African-Americans used their own home-grown vegetables and things they could catch or kill to complete their meals.

In the modern United States, soul food has truly evolved. It has become part of the African-American culture, bringing family members together on all occasions from birthdays to funerals, to spend time together preparing meals. The history of soul food is mainly an oral one; recipes were never really written down so while two families may be preparing identical meals, chances are that they don't taste very much alike. Different ingredients, cooking methods, and techniques go into preparing soul food meals, causing the end results to come out differently.

One of the most obvious and widely-recognized characteristics of African-American soul food is the fact that hot sauce and more intense spices are incorporated into meals as often as possible. For this reason, soul food is not for those who can't take the heat or are prone to heart burn!

Another characteristic of true African-American soul food is that nothing is ever wasted. Having originated from the leftovers of just about anything. Stale bread was quickly converted into stuffing or a bread pudding. Over ripe bananas were whipped up into banana puddings, and other ripe fruits were put into cakes and pies, and leftover fish parts were made into croquets or hush puppies.

Sunday dinners are definitely the times when soul food is most commonly seen on tables. Sunday dinners are a time for African-American families to get together to prepare and partake in a large meal. Sunday dinners normally take up the entire day (normally following a church ceremony), and family members come from far and wide to partake in this meal together. Sunday dinners took place in the form of potlucks, also, where various family members contribute a dish or two and form a big, fine meal. Collard and mustard greens, kale, ribs, corn bread, fried chicken, chitlins, okra, and yams are all excellent examples of African-American soul food that might be found at a Sunday meal.

Soul food is not generally a healthy option for a person that must monitor their diet. Fried foods are generally prepared with hydrogenated oil or lard, and they usually tend to be flavored and seasoned with pork products. Since this may be what contributes to such a high percentage of African-Americans that are significantly overweight, soul food preparation methods are now slowly starting to be refined, bringing a lot more healthy options to the table. Rather than the increasingly unhealthy pork products, use of turkey-based products is becoming more and more popular as time passes. The fried foods that are so beloved of the culture can now be prepared using a lower fat canola or vegetable oil.







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Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes. http://www.tastychef.net

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/how-to-carve-a-turkey.html http://www.articletrader.com/food/cooking/how-to-carve-a-turkey.html Sun, 23 Oct 2005 00:00:00 -0500 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.







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Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools and obtaining a Culinary Degree for those wishing to enter the trade.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/easy-summer-salads-lighter-foods-for-a-brighter-summer.html http://www.articletrader.com/food/cooking/easy-summer-salads-lighter-foods-for-a-brighter-summer.html Sun, 23 Oct 2005 00:00:00 -0500
Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare.

After all who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you save a lot of energy by buying the right ingredients for a simple salad. That way you don’t need the heavy bottled sauces and dressings to make a great flavor

Do you really want to take a beautiful crisp summer salad and soak it in a mixture of fat, sugar, salt and chemicals? If you start off with great food and don’t do too much to it you don’t need all these strong tastes as you still have great food.

All you need is to combine it well so that the flavors work together, have a nice crunchy texture and add a little light dressing to set it all off, and let the taste buds do the rest Freshness is, as in all cooking, the way to a good salad. Don’t take what the supermarkets give you. Although it’s easier to pick up the ready packed tomatoes, cucumbers, onions, bell peppers etc.

To make sure you get the best, take a minute or two and pick over the vegetables, choose what is firm ripe and ready to use. The same of course applies with meat and fish. There is a reason why supermarkets prepackage, and it’s not always convenience. So choose well, cook quickly and simply and your friends won’t have finished the wine by the time you get there! Enjoy a little bit of summer now with this easy poached chicken salad.

Easy poached chicken salad

Ingredients:

4 chicken breasts (skinless)

1 finely sliced red onion

1 whole half onion

4 good ripe tomatoes sliced thickly

250 grams/4ozs salad leaves mixed

4ozs raisins soaked in hot water for ten minutes

1 half lemon

2 fresh or dry bay leaves

1-teaspoon peppercorns black

1 small French, stick loaf or similar sliced into 1/2 slices

For the dressing:

1/4 cup olive oil
1clove garlic crushed

1/2 dessert spoon Dijon or other mild mustard

2 tablespoons balsamic vinegar
To make the dressing, whisk the vinegar and mustard together with the garlic, slowly add the olive oil while whisking and season with salt and pepper to taste.


Bring a pan of water to the boil with the bay leaves, 1/2 white onion, lemon and peppercorns.
Carefully add the chicken and simmer gently until cooked, if you unsure it is worth investing a few dollars in a meat thermometer. The temperature should be at least 75 celcius/167 Fahrenheit, put the sliced bread on a baking tray and drizzle with the olive oil and season with salt.

Bake in a medium oven until crisp but soft in the middle. Mix the leaves together with the onions and raisins. Turn in the salad dressing and put into 4 good-sized bowls. Place slices of tomato and bread around the edge. Slice the warm chicken at an angle and put attractively on top off the salad. Sit back, enjoy and get someone else to do the washing up.

http://www.nearlyhealthy.com







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"http://nearlyhealthy.com" is a new quality easy recipe, cookery tips and information site, for great tasting food that is also easy to cook. Cooking should be a joy not a chore. Using the best ingredients and keeping it simple means your food tastes good with the minimum of fuss. . Cookery book reviews, we choose the best in current and classic recipe books and food travel writers. Also product and good food suppliers. Need to know the best food processor we take the time to choose so you don't have to. Need to know where to find the best organic pork? We bring you the best suppliers and information. We have started small but will add more and more content over the coming weeks so do keep checking back. We look forward to seeing you and listening to your comments and feedback. "http://www.nearlyhealthy.com"

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/preparing-lobster-tails.html http://www.articletrader.com/food/cooking/preparing-lobster-tails.html Sun, 23 Oct 2005 00:00:00 -0500 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.








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Lee Dobbins is owner and editor of Online Gourmet Foods where you can find out about your favorite foods, including gourmet seafood and lobster

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/are-you-professional-chef-material.html http://www.articletrader.com/food/cooking/are-you-professional-chef-material.html Mon, 22 May 2006 00:00:00 -0500
We see them on the Food Network every day. Rachael, Paula, Emeril and others zip around their kitchens making quick work of fabulous recipes. In no time, they've whipped up three or four dishes that look so appetizing you can almost smell them through the TV. As thoughts like "I can do that" ramble around in your mind, you begin dreaming about the glory of becoming a professional chef. Can you do it? Are you professional chef material?

Like all great things, obtaining the title of chef takes time. Both formal training and hands-on experience need time to cultivate in order to bring your skills to the level of a professional. That means culinary school and an apprenticeship or externship may be necessary as part of your training.

Characteristics of Great Chefs

Some of the best chefs are found in Hollywood, California. Culinary arts school instructors in this area of the country are quick to tell would-be chefs what characteristics play a vital role in their quests for professional status. From personal observations of those in California who have attended a cooking school and reached the level of Executive Chef or Master Chef, the first two traits that stand out are hard work and creativity.

Becoming a chef will require dedication to the time and tasks of completing culinary school, working through an externship and gaining years of experience through frontline work in restaurants. As you build your cooking and baking skills, you'll incorporate the physical tasks of chopping, slicing, mixing and others into the creative tasks of developing recipes and plating your dishes with unique presentations. The end result is a multisensory experience of sight, smell and taste that truly brings pleasure to those who eat what you've prepared.

What else is required? The ability to work as part of a team. Yes, even though Rachael and Emeril appear to be going it alone on their shows, they have an entire staff behind the scenes that assists them. A professional chef must be able to delegate responsibilities, supervise the work of others, coordinate every step of the menu and culminate the efforts of everyone involved into wonderful dishes that are served hot, fresh and on time.

A love for food is also needed to be a great chef. Do you wonder about how different seasonings and textures work together? Are you always experimenting to find new combinations of spices, herbs and sauces that bring out the flavor of your dishes? This curiosity and love of food will certainly work in your favor as you strive toward your goal.

Do you possess some or all of these characteristics? Then who knows . . . with the proper training and experience you could one day own your own restaurant or be the next up-and-coming star!



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Tom Ehrhardt manages the marketing for Kitchen Academy, a culinary arts schools located in Hollywood, California. If you dream of becoming a professional chef, attending cooking school should be your first step. Get all the details at http://www.KitchenAcademy.com.


Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/pro-cooking-tips-braising-meats-for-tenderness-and-flavor.html http://www.articletrader.com/food/cooking/pro-cooking-tips-braising-meats-for-tenderness-and-flavor.html Fri, 23 Jun 2006 00:00:00 -0500
Remember visiting grandma's house and walking into a kitchen overflowing with the most luscious smells you've ever encountered? There was always a large pot on the stovetop simmering away. And when that pot was opened at dinnertime, you found yourself face to face with a plate of the most tasty meats and vegetables you've ever eaten. Nobody could cook like grandma!

Not to diminish your childhood memories, but you can now cook every bit as good as grandma. Chances are, in that stovetop pot, grandma was braising. Braising is a method of cooking meats and vegetables. It is especially effective for tougher, cheaper cuts of meat such as shanks, briskets and rumps. This is a primary technique taught in culinary school. Braising is not only great for home cooked meals, it is also a method for gourmet preparations straight from New York or Hollywood. Cooking school graduates have developed some wonderful variations to the meats, liquids, vegetables and spices included in braising to create some truly elegant meals.

Regardless of what you include in your pot, one thing is certain. Because braising involves cooking in liquid for longer periods of time, your house is sure to be filled with the most delightful aromas, and your meat will be fork-tender… just like grandma’s.

In culinary arts school, professional chefs learn to start the braising process by searing the meat in hot oil. The reason for this is twofold. First, searing seals the meat (trapping the juices inside) so the meat doesn't become dry when cooked. Second, searing your meat before braising brings out a lot of flavor. The caramelization of the meat on the bottom of the pan gives an extra layer of rich essence to the recipe.

Once the meat has seared and is browned on all sides, remove it from the pan. Create a bed of chopped vegetables (called a mirepoix) on the bottom of the pot. In culinary school, professionals are taught to pair the meat with the flavors of the vegetables. For beef or lamb, you might select carrots, onions and celery for your veggie mix. Allow the vegetables to sweat (cook just until they begin to produce liquid) then add your meat and liquid.

Add the meat back to the pan, add your spices and pour in your liquid. This is where your creativity will come in. In the south, you might find braised dishes such as traditional pot roast with carrots and potatoes. Seasonings could include garlic, salt and pepper. Liquids might be a combination of beef stock and Worcestershire sauce.

In the Los Angeles or Hollywood area, you may be more likely to find lamb shanks braised with rosemary, tomatoes, garlic, onion, chicken stock and red wine. Culinary arts school instructors usually tell would-be chefs to pick up on local flavors whenever possible to bring authenticity to their creations.

Once your favorite seasonings and liquids are in place, reduce the heat to a low setting for stovetop cooking or transfer your pot to the oven and bake at approximately 300 degrees. (Be sure you have an ovenproof pot.) Cook for about 3 hours on the stovetop or 2.5 hours in a 350-degree oven. Plate up your meal and serve with some of the delicious sauce left in the pot! It's a meal everybody will love.



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Tom Ehrhardt manages the marketing for Kitchen Academy, a culinary arts schools located in Hollywood, California. If you dream of becoming a professional chef, attending cooking school should be your first step. Get all the details at http://www.KitchenAcademy.com.



Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/the-difference-between-making-a-meal-and-creating-a-meal-lodge-cookware.html http://www.articletrader.com/food/cooking/the-difference-between-making-a-meal-and-creating-a-meal-lodge-cookware.html Tue, 11 Jul 2006 00:00:00 -0500
If you've ever used cast iron cookware, you may have heard the term seasoning. To season your cast iron cookware serves two purposes. The first is that you will prevent rust from forming on the iron, and the second is that by seasoning you will be creating a non-stick surface that is permanent. This is remarkable, because over 100 years ago, Teflon and other non-stick surfaces simply didn't exist, so by seasoning the cast iron cookware, earlier generations enjoyed the ease and flexibility of a non stick surface simply by seasoning their cast iron cookware.

When you purchase new Lodge cookware, you will receive instruction on how to properly season your cookware. Seasoning is a process that you will attend to over time. The more you season, it the better it will become.

You should season your cast iron cookware as soon as you purchase it, and before its first use. Here are some instructions on how to season your new Lodge cookware.

First, you will need oil, your cookware, and an oven. You will also need to preheat your oven to 350' F. First, you will need to wash the cast iron cookware with warm sudsy water (using a mild dishwashing liquid) and by scrubbing it with a stiff brush. This will help prepare the cookware to receive the seasoning.

Next, you will need to rinse and dry the cookware completely. You can use a can of spray oil or melted shortening, such as Crisco, to cover the entire cookware inside and out. Don't forget to cover the handles too.

Now you will place them in the oven, by lowering your oven racks to the lowest setting. Place a sheet of aluminum foil on the bottom rack so that any grease that falls off during the seasoning process won't end up on your oven.

Bake the cookware on the top rack (place the racks on the two lowest racks) upside down for at least an hour. Then turn the oven off and let the cookware remain in the oven until the oven is cool. You can continue to season your cast iron skillet as much as you like.

While some people will be happy with any cookware set, Lodge Cookware helps separate those who make a meal, and those who create a meal.

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Find out the best stainless steel cookware sets as well as discount housewares at CookwareCrazy.com

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/pro-cooking-tips-sauteing-the-quick-way-to-a-delicious-meal.html http://www.articletrader.com/food/cooking/pro-cooking-tips-sauteing-the-quick-way-to-a-delicious-meal.html Wed, 26 Jul 2006 00:00:00 -0500
Sautéing is a French cooking technique that involves placing small cuts of food into a scant amount of fat then cooking over high heat. The two primary benefits of sautéing are speed and flavor. The food is cut into small chunks so that it cooks quickly and uniformly. At the same time, the small amount of fat allows for a rich, encrusted flavor to develop on the bottom of the pan, which sets the stage for a fabulous sauce once the meat and/or vegetables have finished cooking.

If you were learning to sauté from a culinary arts school (whether in Hollywood or Los Angeles, California; Paris, France or any other famous city), you'd find the fundamentals of the sauté technique are the same. You'll need:

· a sauté pan - this normally has a flatter surface than a regular skillet or frying pan to allow the maximum amount of food to heat at once.

· some sort of fat - depending on what you are cooking, the fat could be an oil or butter.

· meat and/or vegetables cut into small, uniform pieces - this allows for fast cooking. (Many cooks have adapted the sautéing technique for use with whole, thin-sliced chicken cutlets, fish fillets and more.)

· some type of liquid - if you choose to make a sauce (and almost everyone does), you'll need some sort of liquid, so you can deglaze the pan.

Start by cutting your meat and/or veggies into chunks. When you've almost finished, begin preheating your pan over medium-low heat. This is a sufficient amount of heat to begin with. The heat will be increased before you start cooking. You'll want to hear that classic "sizzle" when your ingredients hit the pan. Getting a good sear is vital to creating the rich flavor sautéed dishes are famous for.

Next, you'll want to choose your fat. Butter is a popular option because it browns to a wonderful golden color and also adds a tremendous amount of deep flavor. Butter also brings an eye-catching glisten to sauces in addition to making them silky smooth. However, butter burns the most easily of all fats and, if you're watching fat, butter is not as diet-friendly.

Various oils can add a wide range of flavors that complement your meal. While all tolerate heat more favorably than butter, each has its own smoking point (the point at which the oil begins to burn). You may need to experiment to find the oil that provides the flavor you want while also handling the heat. Of course, you can also take the middle ground and combine butter and oil (such as extra virgin olive oil) for a happy medium.

Once your fat is in the pan (you'll only need about one to two tablespoonfuls) and has heated through, increase the heat to medium-high or high then add your meat and vegetables. (If your pan begins to smoke, decrease the heat slightly.) Your goal is to get a wonderful, light, crispy crust on each side, so let the food remain - untouched - in the pan for several minutes before turning. As browning occurs, flip the food, so other sides can cook.

When all meat and vegetable pieces have cooked through and are golden in color, you can create a sauce for your dish, if you choose to. Remove the cooked food from the pan and set aside temporarily. Don't wipe out the pan! (Those caramelized bits of food in the bottom of the pan are the basis for your sauce.) Place the sauté pan back over the heat and add about 1/2 to 3/4 cup liquid. You may opt for chicken stock, white wine or another flavorful brew.

Just reduce the sauce until it is about 1/2 of what you started with. Season it with salt and pepper, and you have the perfect accompaniment for your meal.

Toss your meat and vegetables with pasta, serve over rice or simply pile the mixture high in a bowl and drizzle with sauce for a quick, fabulous meal. Your family and guests are sure to ask for seconds!



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Tom Ehrhardt is Marketing Manager for Kitchen Academy. Dreaming of becoming a professional chef? Are you in the area of Hollywood or Los Angeles? Culinary arts school should be your first step. Get all the details about cooking school at http://www.KitchenAcademy.com.
© 2006, All Rights Reserved


Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/barbecue.-the-secrets-of-the-greek-way.html http://www.articletrader.com/food/cooking/barbecue.-the-secrets-of-the-greek-way.html Sun, 30 Jul 2006 00:00:00 -0500
There is no equivalent of a natural rosen meat of beef ,lamp or pork. The taste is magic ! If you come for holidays in Greece you will see in the morning or in the afternoon the old lady with the two or three cows , or goats. These animals will be served in the local taverna. For this meat i am talking about. If we talk about the islands where the goats are drinking sea water and eating the local wild weeds we are talking about a superior quality meat almost presalted.
If you ever go in CRETE taste it, you will remember my words. In case you will visit northern Greece try local Veal stake. You can locate the good food where you will see no foreigners at all.

So lets move around Athens and check the best ones. One of the best barbecue tavern in Athens area is Telis in Evripidou Str.
Telis is the master of pork chops. This is his specialty. If you order for a plate you will notice about four to five pieces above fried potatoes. He is all day open and very economical also. Its a kind of fast pork steak food. It is a must taste since you visit Athens. Another must taste is Thanasis kebab souvlaki in Thision. It is mixed lamp and veal chopped meat over charcoals. You may eat a plate of four of them , with grilled tomatoes, or you might taste the traditional way in a pita. Any way its very difficult to eat only one. If you like hot papers ask them.

One more must eat souvlaki in Athens is LEIBADIA in kANIGOS SQUARE. There you can have the traditional pork souvlaki with all the village bread you can eat. They produce all day long so whenever you will be there you will taste it straight from the charcoals.

All around Greece we like to barbecue on charcoals. The device we choose must be proven in producing our favorite taste. Our meat are premarinated with olive oil, salt, pepper, origanon. During grill we add a little of olive oil-salt-origanon mix in order to produce the tasty smell, which gives this delicious aromatic taste to the meat.
The fire must be strong but not so strong to provoke fires under the meat. For this purpose we have a bottle of vinegar to extinguish it in case of. We add fresh lemon just before we consume them. We don't take out the fat before we grill our meat because we like the taste of the smoked meat.

One more famous place for barbecue souvlaki is the Corinth bridge. This is the bridge which you enter Peloponnesus. Do not pass the bridge and miss the taste of this souvlaki. Thousands of people stop every day to taste this local delicacy.
For more informations about barbecue ,sauces, tecnichs around the world check our site www.barbecue.info-24hour.com
and "KALI OREXI" meaning have a nice apetite in Greeks.

Mary


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www.barbecue.info-24hour.com

www.info-24hour.com

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/no-more-onion-tears.html http://www.articletrader.com/food/cooking/no-more-onion-tears.html Tue, 08 Aug 2006 00:00:00 -0500
For me the solution was discovered not by taking old wives tales as fact but simply by trial and error. You see when I was much younger and starting out working in kitchens and I would be given kilos and kilos of onions to slice, dice, julienne and chop by the head chef. With my youthful ambition I would dive in and do exactly as he had asked, standing at one chopping board for hours on end cutting nothing but onions. I quite enjoyed these sorts of menial tasks that many of my colleagues despised. They saw them as boring and un-educational. I on the other hand saw them as a challenge and an opportunity to improve my knife skills. I would weigh the onions into equal weighted groups on each occasion and time myself to see if I was getting faster.

Occasionally I would get too focused on my time and Chef would walk past and compare the inconsistencies in my slices of julienne, he would say, “Hegeman, slow it down! This slice is 3 times the size of this one. I want them all to look like this one”, as he pointed to one of my few perfect slices.

I would agree, “Yes Chef” and begrudgingly pick up my knife again and cut the remainder of the onions a lot slower.

I digress, but what I’m getting at here is that I would spend all this time working vigorously slicing, cutting and chopping onions and never give a second thought to tears.

However on my days off I would often knock up a meal at home and after cutting half an onion I was balling like a 1960’s teenage girl at a Beatles concert. I wondered what I was doing different and I could see nothing I was doing different at home than at work. I had peeled the onions the same, I had the same plastic chopping board I was even using the same knife as at work, (I always took my tools home with me on my days off). I couldn’t think why I would cry at home but not at work. Was there a sub-conscious part of me keeping my tears at bay for fear of tearing up in front of Chef and the other guys at work? I couldn’t figure it out, but I was glad I never had much more than 1-2 onions to cut at home.

I later discovered it had nothing to do with what I was doing but what the kitchen itself was doing. You see at work there were 6 huge extractor fans across from me, there was also a big corridor running down to a huge receiving door behind me that was open to the fresh air. At home I had the windows in my apartment shut and the tiny overhead fan turned off. So the answer I discovered is basically ventilation. The next time you’re cutting onions, simply make sure you have good circulation; air being drawn in and out of the kitchen. Try to face or be as near as possible to your exhaust fan and open some windows and doors to allow the air to flow.

If you do not have any windows near your kitchen or your stove does not have an overhead fan, try taking the chopping board out side, the fresh air should have the same effect of circulation and dilute the fumes before they get to you. I have been working in commercial kitchens for many years and this simple method has kept me from shedding one onion tear. So next time you need to chop some onions, leave the swimming goggles at the pool, the matchsticks in the drawer and simply turn the fan on and open a window. Happy chopping.

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Paul is a professional Chef and has worked and travelled all over the world. He now resides full time in Sydney Australia. Paul works as a personal Chef as well as a food writer, contributing regularly to http://www.chefspencil.com. His cooking style focuses on using the freshest ingredients possible and helping them work their magic, his motto 'combinations not complications'.

Source: http://www.articletrader.com ]]>