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An Introduction to Soups

By Derek Cadet

A traditional way to begin a meal is with a soup or starter, carefully selected to complement the rest of the meal.

The key to good soup is making your own stock to form a basis  for your soups. Ready made stock cubes or granules often contain large quantities of salt, flavourings.and preservatives, which may not be good for your health. In addition, they do not produce the exciting flavors of fresh herbs, meat, fish and shellfish skillfully blended.

 Soups can be divided into three main groups or classes:

  1. Thin, clear soup, consommé’ or a well seasoned bouillon and clear broth garnished with thin strips of vegetables julienne.

Such soups are made with a light meat stock, but there are also clear vegetable soups and herbal consommé’s.

  1. Thin, light, delicate cream soups. These include cream of asparagus, celery or tomato soup, light bisques, to which cream is usually added, but which are not thickened with a butter and flour roux. They are usually strengthened with an egg and cream liaison.
  1. Thick soups. These are hearty soups whose general characteristic is they are often a meal in themselves. They are made with vegetables, chunks of meat, fish, as in chowders, rice, pasta, and more often than not, made extra thick with a roux. 

Roux is a liaison of flour and fat, usually butter, and is a basis of flour sauces, both sweet and savory. The longer the mixture is cooked, the deeper will be its colour. A roux can be white, with hardly any colour, or allowed to cook until dark for use in brown sauces. For most dishes the roux is used half-and-half.

To create roux, melt 25 g. (1 oz.) of butter slowly in a thick pan, and add 25 g. (1 oz.) of flour removing from the heat and stirring all the time, until there is a perfect blending of the two. Return the pan to the heat and if a light roux is required, cook it for three minutes. For a darker hue, the roux can be cooked to a russet colour and an almost nutty aroma emerges.

 When adding liquid to a roux, if it is still hot, add the liquid cold, as it is for soufflé’s', then the liquid should be added hot.

Soups can be considered the ultimate accomplishment of a cook.


Cooking Tips To Help You In The Kitchen

by Kadence Buchanan

When you are cooking a meal, there are many things that can go wrong and many simple, household solutions to issues that arise that you may not know. To that end, we've written this article to discuss some simple hints that can make your time spent in the kitchen much easier.

- Did you burn food, and now the whole house smells of the terrible burning odor? Well, don't fret - there is a simple fix. Simply take a half of a cup of whole cloves and put them in a saucepan with two cups of water. Bring the mixture to a boil and simmer for twenty to thirty minutes. The house will now smell sweet due to this mixture.

- Flare-ups on the grill can be worrisome and dangerous. For that reason, it is important to minimize the risk of flare-ups while grilling. Any excess fat on cuts of meat that you are about to cook should be removed. Also, if you bring food to room temperature before placing it on the grill, you're more likely to cook it evenly.

- Need to check your grills temperature, but you don't have the feature on your grill? One simple test that you can perform is to hold your hand facing palms-down over the coals, roughly around where you will be cooking. You should count how long you can stand to keep your hand there as it will give you a rough estimation of the temperature. If you can only count to about two, the heat level is high, and it's best for cooking meat. If you're looking to grill vegetables, you should cook with a medium heat. If you can count to about four, the grill is the proper temperature. Be sure to keep it safe when you are performing this test.

- When baking cookies, it's tough to get them to turn out exactly round. There is an easy solution, however: after creating the dough, place it into empty concentrated juice cans and put it in the refrigerator. When you're ready to bake, just slice off the end of the can and push the dough through, slicing off cookies as you go. They should be perfectly round!

- Need to make your own croutons fast? There's an easy way to do it, and you probably have all the ingredients in your house! Cut slices of bread into cubes that are three quarters of an inch. Place them on a baking tray and add cooking spray and garlic powder. Broil the tray for roughly three minutes, and there you go! Try adding different spices to suit your individual fancy.

About the Author

Kadence Buchanan writes articles on many topics including Women, Beauty, and Women's Health



More Cooking Tips To Help You In The Kitchen

Author: Kadence Buchanan

There are plenty of simple things that you can do to help make cooking more manageable. Here are some tips that can really help you in the kitchen:

- Are you trying to boil water in a hurry? Take the pot you plan on boiling the water in and place it on the stove, empty, on a high temperature setting. Begin running water in your sink and turn the faucet all the way up to the hot setting. Once the water in the sink is to the point where you cannot touch it without getting scorched, take the pot, which should be getting warm, off the stove and fill it up. This helps to speed up the boiling process.

- If you are making soup and you accidentally put in too much salt, there's a simple solution. Slice a raw potato and place the slices in the broth. Once they have cooked and absorbed the salt, remove them. It's as simple as that!

- Fresh bread can be a pain to slice. People who aren't too familiar with the right way to do it often are left with a
crumpled, pressed in loaf. Right after you are done baking the bread, place it on a cooling rack. The cooling rack will leave impressions on the bread, giving you ample opportunity to make equally sized, proper slices.

- Wondering if the eggs in your fridge have been in there too long? There's a simple test to find out. Place one of the eggs in a pan of cold salt-water. If the egg sinks, they are fine for eating. If it floats, however, it's time to throw them away. Another way of diagnosing egg freshness is to inspect the shell: fresh egg shells are rough and chalky in appearance, while old eggs are smooth and shiny.

- If you are wondering whether or not your cake is done, the toothpick trick is sometimes not enough. Cakes are tall, and toothpicks can only reach so far down. For a more accurate test, use a strand of uncooked spaghetti. The length of the spaghetti noodle should be sufficient to testing the cake all the way to the bottom.

- Bacon often curls when cooked, and few people realize how to keep it from doing so. However, it's a very simple process. Before cooking the bacon, simply dip it into cold water.

- When frying greasy foods, splattering is a huge annoyance. It makes the stovetop dirty and might burn you. Put a small amount of salt in a pan before frying, and you'll notice that the splattering is not as prevalent.

About the author:
Kadence Buchanan writes articles on many topics



The Care and Feeding of Pressure Cookers or Is That My Dinner Hanging From the Ceiling?

by Terry Kaufman

No more than a generation or two ago, at the most, the words pressure cooker could cause a grown man to suddenly need to run an errand blocks away from his house. The kids had a burning urge to do their homework, real or imagined, at the far end of the house, preferably outside. Poor Mom was deserted to deal with THE CREATURE, which had the terrifying ability to spew forth chunks and splats of dinner on every conceivable surface of the kitchen, from the pristine white ceiling to the sparkling linoleum floor. Cooking dinner "under pressure" had turned into hand-to-cooker combat with mops, rags, and sponges against dripping walls and puddles from stem to stern of the kitchen. Sigh...What an enticing prospect!

But lo and behold! The pressure cookers of the early 21st century present no injury to life or limb and are easy to use, too. These modern-day marvels are thought to be descended from Denis Papin's jewel of engineering. Papin, a French physicist living in London, designed the prototype of today's pressure cooker, which was alternately called a pressure resister, digester or digestor, or retort while serving as a laboratory assistant to Robert Boyle, a chemist best remembered for Boyle's Law, a physical law which proposed that the pressure and volume of a gas are dependent upon one another.

Papin demonstrated his device by cooking turkey bones in it before the Royal Society in 1679. This pressure digester included a very tight lid on a vessel; provided with sufficient pressure, it enabled the contents of the vessel to be raised to a very high temperature. It was given a safety valve as protection against an exorbitant rise in the pressure, thus releasing the excessive steam.

Let's jump down the time some two hundred and fifty years to the first modern use of the pressure cooker. The 1939 New York World's Fair was the showcase for the first commercially made aluminum pressure cooker, made by the National Pressure Cooker Company, later to become the Presto Company, which today is known internationally. The Baby Boom in the late 1940s was a significant force in the manufacture of the new-style pressure cookers. Unfortunately, many of these cookers had hidden flaws contributing to the high rate of explosive accidents and general mistrust of them.

By now, "modern" pressure cookers were appearing in homes all across America. In the beginning, there was an issue of mistrust (and justifiably so). However, as we go trippingly along the timeline, we find ourselves over the boundary into the 21st century where pressure cookers are items of sheer delight in the ease of use. No more spaghetti Г  la spaghetti...

Basically, the modern pressure cooker is a kitchen pot with an elaborate lid making a tight, complete seal so that the explosions of yore are not even a condition that might present itself to an absentminded chef. In order for the pressure to work, a sealed pot or vessel, adjusted to a predetermined pressure will not allow liquids or steam to spurt forth from the cooker.

The boiling point of water will increase as the pressure in the cooker climbs higher, in search of the precalculated pressure. Because of this increase, the escalating pressure causes the liquid to reach a temperature in excess of 100ВєC (212ВєF) before it boils. In 1917, the USDA elected to make the internal pressure setting 15 psi (pounds per square inch), where upon water will boil at 125ВєC (257ВєF). As the temperature rises, the more quickly the food will cook. The fibers in the food begin to fall apart, causing the entire process to speed up appreciably.

How It All Works or Welcome to Elementary Physics:

Let's start at sea level, with a pot that has no lid but contains water which boils at 100ВєC (212ВєF). The escaping steam from this pot will also be 100ВєC (212ВєF). The water will retain the 100ВєC reading,irregardless of how much heat is directed at it. But, the pressure inside the pot can rise precipitously if the water evaporation is trapped by a well-sealed lid. The rising pressure, as well as the temperature of the steam and water inside the pressure cooker, will rise above the normal 100ВєC boiling point temperature.

Food inside the cooker cooks extremely rapidly, anywhere from 3 to 4 times faster, due to the steam pressure. The steam causes the intense intermingling of flavors, as well as giving the pressure-cooked food enhanced moistness and succulence. Many more vitamins and nutrients remain behind than with conventionally boiled food. And remember, the higher the pressure, the more quickly (up to 70%) the food will cook, giving you time to enjoy your family and friends.

Take care not to add different foods all at once. They will turn to mush if steamed too long. Put in longer-cooking foods first, release the pressure, and then add the final shorter-cooking foods last.

Watch the pressure on your cooker. Have no qualms about lowering the heat from the stove; this needs to be done immediately so that the pressure will reduce itself.

When the cooker reaches the full predetermined pressure, it is time to start cooking times. Until you learn to predict how slowly or rapidly your pressure cooker functions, it is best to estimate cooking times on the low side.

High altitudes mean increased cooking times. There is no need to make any adjustments for elevations from sea level to 2000 ft. but for every 1000 ft. beyond the 2000 ft. base, cooking time should be increased by 5%.

Simply the mere thought of an old pressure cooker shooting off its mouth (so to speak) was cause for the cold sweats. Rejoice! Today's pressure cookers are built for safety. Until the pressure is released from the pot, it is virtually impossible to open a modern cooker.

There are two choices by which to release the steam: the Natural Release method and the Quick Release method. The Natural Release is extremely simple. Remove the pot from the heat source and allow the pressure to slowly release itself while the pot's temperature decreases. This method of release enables tough cuts of meat and such to remain in a steam chamber which helps to tenderize the food. The other method, the Quick Release, uses an automatic release. It is not a problem if your pressure cooker does not have an automatic release. Merely move the pot from the stove to the sink. Turn the cold water tap on the pressure cooker, allowing the difference in temperatures to bring about a quick release of pressure.

Pay attention to the gasket and valves. The gasket must remain flexible to do its job properly. Be sure to keep food debris and residue from lodging in the valves. Most importantly, do not immerse the lid in water and use dishwashing liquid to hand wash the pot.

Take good care of your pressure cooker and it will take good care of you.

About the Author

Terry Kaufman is Chief Editorial Writer for www.niftykitchen.com and www.niftyhomebar.com. See more Hints, Insights, and Unusual Facts about Food and Cooking, at www.niftykitchen.com/site/339522/page/65097.





Grilling Secrets For The Perfectly Grilled Steak

By: Mike Sullivan

There is nothing quite like a good, juicy steak cooked on a grill. But, many people don't know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

- Filet Mignon
The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.

- Top Sirloin
The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.

- T-Bone
The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.

- New York Strip (sometimes known as Kansas City Strip)
The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out.

- Porterhouse
The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.

- Rib Eye
Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 ВЅ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ВЅ cup of chili sauce, Вј up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ВЅ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ВЅ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ВЅ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.

After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!

Article Source: http://www.Article-Warehouse.com

Mike Sullivan is a grill master and meat lover. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal. www.buy-steaks-online.net/


Steps On How To Cook Chicken Barbecue

By: Mark Dodd

One of the all-time family favorites is chicken barbecue. In every home, parties involving a main meal count in this type of food. It is conventional but never out of taste. Most people think that it is easy to prepare. Moreover, it does not cost many ingredients. All you have to do is have the right grill, right temperature and right meat.

There are basic steps to follow in cooking chicken barbecue- with these steps; you will be able to serve the best-tasting barbecue for your family and friends.

1.Cut the chicken into smaller parts, like thighs, breast, and the like. Wash them well and trim off excess fat or skin. Always consider the cleanliness in preparing food. It must not be sacrificed at any rate. Excess skin will just give more fats, so better get rid of it.

2.Make sure that you cut the chicken into even portions by a sharp knife. This will make these parts evenly-cooked. It would be very tasteful too.

3.Marinate these cut parts overnight. You can use the marinade of your choice. Place the marinated chicken in a container that will not allow to leak or will not allow outside elements to enter. Zip-lock bags are commendable. Then, put it in the refrigerator.

4.Another option is to rub barbecue spice rub to the chicken parts then place them in the refrigerator also overnight so that the flavors could be best absorbed.

5.After marinating, take out the chicken parts and place them on a cookie board or other flat containers. After that, sprinkle some barbecue rub to the chicken parts you have placed in the container.

6.Set the smoker between 225 to 250 degrees and put the chicken into the grill or smoker. In cases where you have to use grill over charcoal, make sure that you place the charcoal on one side of the grill leaving the other side for the chicken.

7.You have to cook the chicken for 4 to 6 hours at the above-mentioned temperatures.

8.Start grilling with skin side down. As Вѕ cooking time has finished, you can turn the chicken to get done with the skin side up.

9.In order to make them more tasty, brush on them a mixture of apple juice or pineapple juice and barbecue sauce while grilling.

Before serving the barbecues, you could brush on them your favorite barbecue sauce. If you want it sweeter or hotter, you can experiment on the sauce you are going to use. You could freely put the taste you want. Just see to it that you heat the sauce.

These steps may seem easy but they may vary the taste of your chicken barbecue according to how you do them. Chicken barbecue will stay as a favorite for many. Make the best one for you, your home and anywhere you want to.

Article Source: http://www.Article-Warehouse.com

Mark Dodd is a freelance writer for the Cooking Times. He writes a regular column which is published every Thursday. His latest 'favorite pick' is Barbecue.



Barbecue Tips: The Dos And Dont's

By: Mark Dodd

Do you feel sick and tired of eating burnt pork barbecues? Burnt meat is not actually good for the body. Barbecue does not mean having meat burned and eat it. It is supposed to be a very delectable food that everyone must enjoy. To enjoy barbecues, it must be prepared in a proper way. The truth is that cooking barbecues is not as easy as what a lot think it is.

You need to follow a series of steps and practice makes every barbecue juicy and tasty.


Do trim out the excess fat of the meat before you start grilling it. This step would be very healthful.

Do marinate the meat for barbecue using your favorite marinade. The use of barbecue rub before placing it in the refrigerator is another way of making the barbecue absorb extra flavor.

Do make sure that you use the right temperature

Wait for the coal to reach the right hotness so that you will not have a hard time grilling and the meat would be cooked very well. It will also let you have the taste you want and not the mere black color due to over grilling.

Do the grilling by taking time. Always remember that the span of time depends on how big or small the slices are. Quick cooking does not apply best in barbecuing. The idea of using much fire to cook barbecue fast is neither a good one.

Do have the freedom to experiment and try cooking styles out.


Do not turn it up and down any time you want to. This will just make the barbecue time longer.

Do not use fuel for the coal. This is a no-no. Instead of tasting the juicy barbecue, you may just eat a fuel-flavored barbecue if you do that case. It is better to use non-toxic firelighters.

Do not check out your barbecue like 5 times in a minute. This will just delay the process.

Cooking barbecue is not all about the amount of heat, the task and so on… It has to be a well-done process. It is not really a skill to master. It just needs patience. Serve the best.

Article Source: http://www.Article-Warehouse.com

Mark Dodd is a freelance writer for the Cooking Times. He writes a regular column which is published every Thursday. His latest 'favorite pick' is Barbecue.




Choosing the Right Kitchen Cutlery

By: Mountainman

Kitchen knives come in all sizes and shapes. Each small variation results in a different use. There are long ones, short ones, wide ones, narrow ones, curved ones, angled ones and the list goes on and on. They are made from carbon steel, stainless steel, stamped steel, ceramic or even plastic. The better knives are balanced so as they are being used they do not feel awkward. By awkward I mean they feel heavy or light at the pointed end. Proper balance eases the strain on the user. Grips or handles have made great advances further easing the strain on the user. Sharpness is also a key factor in easing the strain on the user. The type of edge used for a particular cutting or slicing project is very important.


The size and shape of the knife determines its primary use. The cook’s or chef’s knife is used for the heavy duty cutting needed in the kitchen. It is normally a longer, heavy constructed knife that will handle the abuse of the overzealous cook. Slicing, dicing, and chopping are some of the primary uses of the cook’s knife. The slicing knife is for use in slicing food such as ham or large cuts of meat. The Bread knife normally has a thin serrated blade. The serrated blade allows it to easily slice through a loaf of bread or a tomato without crushing or tearing. The steak knife is normally a smaller version of the slicing knife, designed for individual use. The knife used most often by any cook is the paring knife. It is a small knife that is easy to handle and can be used for cutting, peeling and dicing fruits, vegetables, meats, cheeses, etc.


The way knives are constructed determines several things. There are several types of material used in the manufacturing of the blade material.

Carbon Steel blades are made from iron with about 2% carbon. This blade is easily sharpened and holds its edge well. The down side of this is they tend rust if they are not dried immediately after washing. Over time they obtain a dark color considered to be the sign of a quality knife. The higher the percentage of carbon to iron, the better the blade.

Stainless Steel blades are made from an alloy of iron with 10-15 % chromium, maybe some nickel and molybdenum with only a very small amount of carbon. This type of material cannot be sharpened as sharp as the carbon steel blade, but it is very resistant to staining and discoloration. Some people think the discoloration imparts a flavor into the food.

High Carbon Stainless Steel blades combine the best of both worlds. They do not discolor like the carbon blades, but they can be sharpened to a keen edge that is long lasting. They do not impart any flavor into your food.

Titanium alloy blades are lighter and more flexible than steel blades. The carbon in the alloy allows them to be heat treated so they will hold an edge well. They do not impart any flavor into your food, either.

Ceramic blades are made from ceramic. They are extremely hard and will hold their edge for a long time. They will cut the glaze on a dinner plate and should only be used on a cutting board. The down side is that they must be professionally sharpened.

Plastic blades are not very sharp and are specialized in the use in the kitchen. They are used to cut vegetables so they don’t turn dark.

Laminate blades are made by layering different materials together. The number of possibilities is endless. The only way to decide if you want one of these types is to buy and try.

Steel blades are either forged or stamped.

Forged blades are made in a detailed process that takes a lot of time and is accomplished by skilled craftsman. I will not go into detail here, but this type of blade is more often than not preferred by chefs.

Stamped blades are designed to be made in mass. The quality of the metal used is such that it can be worked quickly into a finished product. This type of knife is less expensive than the forged one, but it must be replaced on a regular basis.

The Business Edge

The type and design of the knife edge determines how it should be used.

Flat ground blades are tapered from the backbone to the edge. This blade is very strong but is heavy.

Hollow ground blades look a lot like the flat ground except starting about halfway up the blade it is ground into a concave shape. It is weaker than the flat ground blade but has the advantage of being lighter.

The Serrated blade looks like a saw. It is ideal for cutting things that are hard on the outside and soft on the inside. It actually tears the food rather than cutting, so it should not be used for all kinds of food.


The handle of your knife can be made from an array of different materials. The basic handles are wood, plastic, composite and Stainless Steel.

Wood handles are made from hardwoods. Wooden handles are the most attractive and do not become slick when wet. Some individuals claim the porosity of the wood retains bacteria and refuse to use them. This is up to the individual as whether this factor is included in the decision process.

Plastic handles can be molded into almost any shape you can imagine. The modern plastic handle has evolved into ergonomically designed units designed by a computer. They fit your hand nicely, but a lot of pole people complain about the “one-size-fits-all” concept. Also, plastic handles can be slippery when wet.

Composite handles incorporate the best of the wood and plastic materials. They are easy to care for and some chefs will use nothing else.

Stainless Steel handles are by far the most durable. They are the most sanitary but can be tricky to handle when wet. Manufacturers form them with bumps and finger grooves to help eliminate this problem.


This information is not by any means everything there is to know. It should give you the basic information you need to make a qualified decision. There are many variations to the ones listed. Choosing your knife will be determined by several factors. How often will you use a particular knife, what will it will be used for, and how much are you willing to spend are just a few of the things you should look at. Hopefully the information given will give you a basic understanding and an idea of what you might look for when purchasing your kitchen cutlery.

Article Source: http://www.Article-Warehouse.com

Johnny Shaw (Mountainman) Born and raised in a small town in Oklahoma. He married in 1971 and then joined the Air Force in 1977. After traveling the world, he retired in 1997 after 20 years of service and has recently moved back to Oklahoma. His rule to live by “Never give up, Never surrender.” His web sites are: Your Home and Garden Store , Property for Sale in Hot Springs Village, Ark and Information on using a wood burning store



Two Methods of Chicken Cut - Simply and Professionally

There are two ways in which chickens or poultry can be cut up, one for home use and the other for professional use. The technique can be learned quite easily and it's a useful skill to have.

The advantages are that it is more economical to cut up chicken or poultry yourself than buying in portions, and you can cut the way you want them in any various combinations such as drumsticks with or without the thigh, or breasts with or with the wings, etc.

A key point to remember is to feel the joints when you have to sever sinews and cartilage. To cut through bones, ideally a serrated knife or poultry shears are used.

The method that is common and popular amongst home cooks is as follows:

Basically there are eight steps to cut up the chicken or poultry. Firstly, by using a large sharp knife, free the leg by carefully cutting the skin between the body and the leg. Cut through the skin as far as the joint, bending the leg outwards with the hand. Then twist the leg until the ball of the joint springs out. After that, cut through the joint, pressing lightly. Cut through the leg at the knee joint to separate the thigh from the drumstick. Separate the wing at the shoulder joint, cutting off a small part of the breast with it. Press quite firmly to split the collarbone and divide the back parallel to the backbone. Cut across the back at the middle point, breaking the backbone with short movements of the knife. Finally to separate the breasts, carefully cut left and right along the length of the breastbone.

The professional cooks have a different method of cutting up chickens or poulty and the following method is based on 1-3/4 pounds poultry, in order to achieve portions of equal size:

In eight steps, firstly make a cut approximately 3/8 inch deep across the back under the shoulder blades. Cut along the backbone at a right angle to this and remove the "chicken oysters", which is the tender part whose quality matches that of the breasts. Cut through the skin between the body and the leg. Spread out the leg and cut through the joint. Chop off the outermost section of each wing, cutting through the joint with a small chopper or large knife.

Remove the wings with some breast meat, along the breastbone and wishbone as far as the joint. To remove the breasts, first hold the chicken firmly by the wishbone and cut along the breastbone. Turn the carcass 180 degree, then loosen the breast from the front along the wishbone as far as the joint. Take off the breast, making a cut from the joint to the end of the breastbone.

The legs are left in one piece and the wing tips are removed, for the sake of appearance.

The number of individual pieces depends on the size of the chicken. You can use the remainder of the carcass to make stock, soups and sauces.

The two methods above are simple to master and whether you choose to cut your chickens simply or professionally, these are the correct methods to follow.

Article Source: http://www.kokkada.com

Noraini Maskuri enjoys cooking and has professional training in bakery. She owns MyCookery.com and if you wish to receive free Chicken Cookbook with 300 chicken recipes, you can download from this site: mycookery.com/blog For more cooking and baking tips and recipes, please also visit: recipehome.nmaskuri.com



The Meanings of Different Cooking Terms

Cooking can be very satisfying, and learning about the different ways to cook and finding new; different recipes to experiment in the kitchen is exciting. This had led to a bunch of television programmes appearing and even more cookbooks arriving to offer chefs tips, advice, and recipes. However, a good starting point for many wanting to get into the kitchen and to begin putting recipes into practice is to know the different terminologies used with cooking.

Learning the different cooking terminologies is important as a dish may be prepared in a number of ways, and each of the preparation methods can result in varying flavours. Here are just a few of the terms cooking recipes may require you to perform:


This is a more common term that many will already know, even if they don’t often cook. When a recipe requires you to grill a food item, it will basically mean that you need to cook over an open flame, whether it is by gas or charcoal. Obviously the most ideal place to do food grilling is over a grill.

Frying and Deep-frying

These are terms that are often confused, but they are actually quite different. Frying can be done using a frying pan and with oil or butter, whereas deep-frying on the other hand means that the food needs to be submerged in boiling oil until it is cooked. This can often be seen in fast food chains where the food is placed in a basket and submerged into the boiling oil, often to produce french fries, tender breaded chicken, and funnel cakes.


An alternative to frying is sauté’ing, to produce strong flavours from your food. To sauté’ food, cook quickly using a small amount of fat (oil or butter), and use a frying pan to receive best results when using this cooking method.


When a recipe calls for the food to be broiled, it means that the food should be cooked by direct exposure to a flame or heat element. You may find the "broil" setting on many ovens, although it is important to place the food on the top rack when using this setting.

For those that cook and prepare meals regularly or just beginning to become interested in cooking, familiarize yourself with the many different preparation and cooking terms. At least learn the basic terms so that you can prepare the food in the way that the recipe intended, and also, before you start cooking a new recipe or dish, firstly read through the recipe instructions so that you know the cooking terms and exactly how to execute them. This is especially important if you are cooking to time schedule.

Article Source: http://www.kokkada.com

For more information on cooking, we encourage you to visit www.cookingschoolrecipes.info Justin Brown has put together some great, informative articles for those wanting to find out more. Justin Brown also runs a great site on wedding invitations at www.weddinginvitationsinfo.info, and a resource for free content and article submissions at www.articleblotter.com



Learning How To Cook A Vegetarian Meal With A Meaty Taste

There are many reasons for which people tend to be or change themselves to vegans. Some may be for religion, poverty, health or politics. But a common thought prevailing in all minds is the delicacy and good balanced nutrition. There are people who are pure vegans and some are occasional meat eaters. Here are some tips to make your vegetarian cooking meet the requirement of good and nutritional aspects. Don't substitute soy with a meat based recipe unaltered. Soy is basically a primary source for textured vegetable protein which are highly costly, rich in fat and also high in processing.

In order to cook a delicious vegetarian soup add some oil to it. Though oil has fat content it is good for your body metabolism. So in case you are using vegetables especially sauté’ed onions, the taste is enhanced. Use of oils which are liquid at room temperature such as grape seed, vegetable oil or olive oil are healthier and prevents many ailments.

The main ingredient for a fabulous taste of a vegetarian food is the use of sea salt. It has a mineral content in its natural form unlike the chemicals found in the processed table salts. The major point to be noted is that the salt should be added to the dish while it is being cooked rather than using it while serving since the heat brings in a lot of difference in flavor and quality of the dish cooked. It is mandatory to use lot of vegetables in your diet in order to have a healthy body. The greater the range of colors in vegetables the more they are rich in nutrition.

Leafy vegetables such as spinach, lettuce and chard prove to be fibrous which helps in cleaning up your bowels. Vegetables in the form of roots (carrots, radish beetroot, yam etc), leaves (cabbage, spinach etc), flower (cauliflower) and stems (celery, pepper, eggplant etc) are very good for health and also rich in taste and nutrition. Don't over cook them and never deep fry them since they tend to lose their nutritional value.

Researchers have found that green leafy vegetables are the most effective vegetable in slowing down the cognitive decline rate. Consuming fruits did not alter the cognitive rate and this was due to the presence of high levels of vitamin E in green leafy vegetables that helped in lowering down the risk of cognitive decline.

About the Author:

James Brown writes about Kitchen Collection Coupons, AjMadison Promotions and cookware Coupons



Using The Right Oils In Your Cooking

You’ve heard all over the place that too much oil in your cooking is really unhealthy. However, using the right oils sparingly adds a wonderful flavor to all your recipes.

The right oils in moderation are healthy for you. Let’s review some of the oils commonly available so that you can make the right choice.

Olive oil: A personal favorite. The flavor is excellent and it has plenty of monounsaturated fat. This makes it better for your heart than many other oils. You can use it while cooking, but it is also great in salad dressings.

Canola oil: This one has the least saturated fat of all the oils reviewed here. Only olive oil has more monounsaturated fat, which is good for your cholesterol level.

You may have heard some myths about the dangers of canola oil, to which my response is visit http://www.snopes.com/medical/toxins/canola.asp to get the facts of the matter.

Vegetable oil: Oils just labeled as vegetable oils don’t have anything in particular to recommend them healthwise. They have more monounsaturated fat than healthier oils. The flavor isn’t bad, but there are better tasting oils out there.

Butter: Yes, butter belongs in this category. It has some advantages when you’re cooking, as it does well at higher temperatures. It isn’t exactly what you think of when you’re talking about oil, but since it is used in similar ways at times, it is worth considering.

Butter comes from milk, of course, so it has some great nutrients. You can use it when you’re stir frying, and of course you use it in baking, sauces or to spread on bread. It has a lot of fat, so it may not be the healthiest choice.

Margarine: Margarine was once thought to be a healthy alternative to butter, but we have since discovered that trans fats, which margarine contains a lot of, increases your cholesterol, so it is not so healthy as once thought.

However, it still has less fat than many oils and butter, and has a good flavor.

Choosing the right oil is one of the simplest ways to eat healthier, along with simply using less oil. You might be surprised at how little you really need to use.

 About the Author:

Stephanie Foster started http://www.makehealthymeals.com/ as one way to remember to serve her own family healthy meals. She shares a variety of advice and healthy recipes on the site.





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This page was last updated on: Monday, December 11, 2006