Coconut Oil for Health

Although we are focusing on the weight loss factor, the other health benefits from the coconut oil should not be forgotten. Coconut oil is this century's miracle oil, beating even olive oil which contains undesirable trans-fats.

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Coconut Oil, A Medium Chain Fatty Triglycerides

Coconut oil is unique in its structural make-up due to its medium chain fatty triglycerides (MCTs). In contrast with animal fats, which contain cholesterol, coconut oil, because of its vegetable source, has no cholesterol.

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Eggplant, A Popular Vegetable

Originating in Asia, eggplant (known in Europe as aubergine) belongs to the nightshade family (along with tomatoes, chilies and potatoes). It comes in a number of shapes, sizes and colors with a surprising variation in flavor. Originating in India, its name derives from a variety common there which is the color, shape and size of hen eggs.

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Durian, King of the Fruit

This infamous tropical fruit is indigenous to Malaysia, Indonesia, Thailand and the southern Philippines. The reputation of this fruit has gone before it as surely as its aroma trails after it. A good durian is sweet and has the texture of smooth, rich custard and the flavor, while quite unlike anything else, hints at banana, mango, pineapple, pawpaw (all somewhat over-ripe) and vanilla.

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Dry Heat Cooking Method

This cooking methods are known collectively as the dry-heat techniques which includes grilling, broiling, barbecuing, roasting, baking, and others. Grilled and broiled items should have a highly flavored exterior, smoky and slightly charred.

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Devil's Tongue

A perennial plant that has been used in China and Japan for over 2,000 years. The starchy tuber, a member of the yam family, is not unlike taro, hence its Chinese name mo yu, which means 'devil's taro'. In Japan it is known as 'devil's tongue' or konnyaku.

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Facts on Coconut Oil

Traditionally coconut oil was produced by slowly cooking coconut milk over very low heat. This produces virgin coconut oil similar to the cold pressed oil. The slow heat do not destroy the vitamins and other goodness in the oil.

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Fats and Oils

Fats and oils are essential elements in any healthful diet. Fats do more than supply some important nutrients. They also make foods feel and taste rich and satisfying. They signal the stomach that enough food has been eaten, giving people the feeling of satiety that encourages them to stop eating before they overeat. Fats are found in some foods, notably meats, poultry, fish, cheeses, eggs, and nuts.

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Fennel as a vegetable and herb

(Foeniculum vulgare) Native to southern Europe and Asia, fennel is used as a vegetable and herb in Europe but in Asia only the seeds are used. The flavor is distinctly aniseed, and the seed is like a larger, paler version of cumin seed. There is a variety known as Lucknow fennel in which the seeds are about half the length of common fennel and olive green compared with the yellowish-green of the larger variety.

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About Moon Cakes

The eighth Chinese mid-lunar moon marks the Moon's birthday and is believed to be the only night of the year when the moon appears perfectly round. At the time of the Moon Festival, special moon-viewing parties are held with much wine and feasting, and poems composed to the moon. Moon cakes are generally packaged in boxes of four cakes and are a traditional gift from one family to another.

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Chawan Mushi Recipe

Chawan Mushi - The much-loved Japanese savory custard. Tastes absolutely delicious, when served warm. In fact special China cups are made for preparing and serving the custard. The cups come with lids that are used to keep the custard warm for a while after it is served.

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The Different Types of Seaweed

Seaweed has long been prized as an excellent source of minerals. It provides an abundance of minerals, plus other nutrients such as vitamins A and C (especially Konbu) and protein (especially nori). It is also one of the very few non-animal sources of vitamin B12, a lack of which can be dangerous as it leads to pernicious anaemia.

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Nyonya Cuisine

While many ancestral customs and traditions of their Chinese forefathers are still practiced, Babas and Nyonyas assimilated the local Malay way of life. This unique marriage of cultures resulted in a novel marriage of cuisines, both Chinese and Malay, and is popularly known in Malaysia as Nyonya food.

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Protective Effects of Omega-3 Fatty Acids

Omega-3 appear to reduce the risk of heart attack. A 20-year project at the University of Leyden in the Netherlands, comparing the eating habits of more than 800 men at risk of heart disease, found that men who ate more than an ounce of fish a day had a 50 percent lower rate of heart attacks.

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Adverse Effects Associated with Seafood

Shellfish are one of the 12 foods most likely to cause the classic symptoms of food allergy, including upset stomach, hives and angioedema (swelling of the lips and eyes). The others are berries (blackberries, blueberries, raspberries, strawberries), chocolate, corn, eggs, fish, legumes (peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork and wheat.

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Squid and Calamari

Like meat, fish and poultry, squid and octopus provide high-quality proteins with sufficient amounts of all the essential amino acids. Both have less saturated fat than meat and small amounts of omega-3 fatty acids, a group that includes the essential fatty acid linolenic acid, plus ecosapentaenoic acid (EPA) and dicosahexanoic acid (DHA), the primary unsaturated fatty acids in oils from fish.

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About the Nutrients in Olives

Green olives are olives that were picked before they are ripened. Black olives were picked ripe and dipped in an iron solution to stabilize their color. After they are picked, green lives and black olives are soaked in a milk solution of sodium hydroxide and then washed thoroughly in water to remove oleuropein, a naturally bitter carbohydrate.

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Trussing Birds for Roasting Whole

Roast chicken, turkey, duck and geese are familiar and popular items. The advance preparation techniques required can vary. Some chefs prefer to leave birds un-trussed, in the belief that this permits the birds to cook quickly and evenly. Others prefer to truss birds, in order to produce roasted birds that are moist, with a better shape and color, and a classic appearance.

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Thickener for Food

An ingredient used to thicken and gives body to flavorful liquids. These flavorful liquids can be the juices from a roast or a deglazed sauté pan, reduced and concentrated stocks, acidic reduction of vinegar or wine with shallots and herbs, braising liquids from stews or pot roasts, or simply condiments such as mustard.

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Storing Foods

As soon as your food is delivered and has been properly checked in, it should be placed into storage. There are 3 types of storage namely refrigerated units, freezers and dry storage.

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Steaming with a steamer

To cook in steam by suspending foods over (not in) boiling water, in a covered pot or steamer. The method is simple. A small amount of water (sometimes scented with fresh herbs or aromatic vegetables) is brought to a rapid boil in the bottom of the steamer over a high heat.

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Standard Breading Procedure

This process, while optional, is a common way to prepare foods for pan-frying. If it is done correctly, the finished item will have an even coating that is extremely crisp, golden and delicious. Breading needs a little time to firm up before it is pan-fried for the best possible results.

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Slow Roasted Meats

The theory behind slow-roasting has the simplicity of genius. If the oven is set at the desired internal temperature of the meat, then the meat can never overcook because no part of it is subjected to a temperature above the optimum.

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Nutrients and Benefits of Asparagus

Asparagus has some dietary fiber, vitamin A, and vitamin C. It is an excellent source of the B vitamin folate. A serving of six cooked fresh asparagus spears has 1 g dietary fiber, 490 IU vitamin A, 10 mg vitamin C and 131 mcg folate. Besides, it is also low in fat, sodium and practically no cholesterol.

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Slicing Vegetables

Slice vegetables by hand or with a vegetable slicer. A vegetable slicer is the easiest way to make very thin and even slices. When slicing by hand, hold the vegetable with one hand, with your fingers curled under so they don't get in the way of the knife.

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Serving Sauces

Most of the grand sauces and some contemporary sauces can be prepared in advance, then cooled and stored. When you are ready to serve them, you will need to reheat the sauce quickly and safely. This is most easily accomplished over direct heat, although in the case of some very delicate cream sauces, you may prefer to use a double boiler.

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Apricots - How processing affect it

Ninety-eight percent of all juices, including apricot juices, sold in the United States are pasteurized to stop the natural enzyme action that would otherwise turn sugars to alcohols. Pasteurization also protects juices from potentially harmful bacterial and mold contamination. Following several deaths attributed to unpasteurized apple juices that contain E.coli, the FDA ruled that all fruit and vegetable juices must carry a warning label telling you whether the juice has been pasteurized.

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Buying, Storing and Preparing Apricots

When buying apricots, always look for those that are firm, plump orange fruit that gives slightly when you press with your thumb. Bruised apricots should be avoided. Like apples and potatoes, apricots contain polyphenoloxidase, an enzyme that combines with phenols in the apricots to produce brownish pigments that discolor the fruit.

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Apricot - Nutrients and Benefits

Apricots are a good source of dietary fiber with insoluble cellulose and lignin in the skin and soluble pectins in the flesh. The apricot's creamy golden color comes from deep yellow carotenes (including beta-carotene) that make the fruit a good source of vitamin A. Apricots also have vitamin C and iron.

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Salad dressings

A simple vinaigrette is all you need to dress a salad of greens. Made from a mixture of oil, vinegar and seasonings, vinaigrettes are very easy to prepare and store indefinitely in the refrigerator. Aside from their classic use of salads, vinaigrettes also make great marinades and sauces.


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Roux as a thickener

A cornerstone of sauce making, roux is made by cooking flour and fat together until they form a paste. Roux is used primarily as a thickener, but it also adds complex flavor to whatever dish it's used in. When making roux, begin by heating the fat in a heavy saucepan.

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Roast vegetables

Roasting pulls the water out of vegetables and concentrates their flavor. Try tasting a roasted carrot next to a boiled carrot and you'll see how roasting emphasizes the vegetable's natural sweetness.

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Risotto

A magnificent, simmering stew of rice, broth, and seasonings, risotto is one of the great dishes of Northern Italy. To make authentic risotto, use an Italian short-grain rice, such as Arborio superfino or Carnaroli. These plump rice have a high starch content, which helps give risotto its characteristically creamy and chewy texture.

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Reheating foods

Foods should be kept chilled at 40 degrees F or less until you are ready to reheat them. At that point, they should be heated as quickly as possible to a safe service temperature. Liquid or semi-liquid foods should be placed in clean pots and reheated over direct heat.

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Rendering and clarifying fats

Occasionally, the fat from ducks, geese or pork may be required for such dishes as confit or cassoulet. Salt pork, another example, should be gently rendered, or melted down, so that the fat can be used to smother the aromatic vegetables used in the preparation of soups, stews and braises.

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Reduction in sauces

Any liquid cooked until reduced in volume can be referred to as a reduction. By reducing the volume of a cooking liquid, either rapidly over high heat or more slowly over low heat, you concentrate the flavors and thicken the consistency, making a quick, flavorful sauce.


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Ratio for using stocks

When you use these ratios, you will produce stocks that meet all the criteria of a good-quality product - flavor, clarity, aroma, body and color. This is not to insist that there are no exceptions or modifications that may not also be appropriate, depending on an individual operation's needs.


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Buying, Storing and Preparing Apples

When buying apples, look for those that are firm and brightly colored. Shiny red for Macintosh, Rome and red Delicious. Clear green for Granny Smith and golden yellow for Delicious. Always avoid bruised apples. When an apple is damaged, the injured cells release polyphenoloxidase, an enzyme that hastens the oxidation of phenols in the apple, producing brownish pigments that darken the fruit. It's easy to check loose apples. If you buy them packed in a plastic bag, turn the bag upside down and examine the fruit.

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Apples - About the Nutrients

Apples are a high-fiber fruit with insoluble cellulose and lignin in the peel and soluble pectins in the flesh. Their most important vitamin is vitamin C. One fresh apple of 2.5 inches in diameter, eaten with the skin, has about 3 g dietary fiber and 8 mg vitamin C. The sour taste of all immature apples and some varieties, even when ripe, comes from the acid. As an apple ripens, the amount of acid declines and the apple becomes sweeter.

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To Shred, Julienne and Chiffonade

You can shred cabbage by hand or with a vegetable slicer. To cut vegetables into julienne, thinly slice the vegetables, stack the slices and slice them again. The size and thickness of the julienne is determined by how thick you make the slices.


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To mince garlic and make garlic paste

Garlic paste has an even finer texture than minced garlic. Use garlic paste when you want a very smooth texture, as in a mayonnaise or in a soup or for making pesto without using a mortar with a pestle.


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How to Chop and Mince

Vegetables can be chopped or minced by rapidly moving a chef's knife up and down over the vegetable. This is simple to do, but there are a few tricks that make the process more efficient.

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Three Components of Marinades

Originally, marinades were intended to both preserve and tenderize tough meats. In contemporary kitchens, they are more often used to add flavor to naturally tender meats, fish and vegetables. The three components of marinades are oil, acids, and aromatics (spices, herbs and vegetables).


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Thickening with Cornstarch

Cornstarch is best known for its thickening power in sauces, gravies, soups, pies, custards and puddings. To store cornstarch, keep it in an airtight container and like other starches, cornstarch loses its thickening power when exposed to air over a long period of time.


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Washing vegetables the proper way

Always wash the greens carefully, but never under running water as the force of the water will damage the leaves. Instead, place the leaves in a bowl filled with cold water and very gently move them around in the bowl. Let it soak for a few minutes, then gently lift out the greens, leaving the dirt and grit behind, and transfer them to another bowl. Change the water in the first bowl and keep washing the greens until there's no sand or grit left in the bottom of the bowl. Usually two washings is enough but very sandy or gritty greens may require three.


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The Fundamentals of Making Yeast Bread

The structure of yeast-leavened breads is formed by wheat flour. When water is stirred into wheat flour, two unique proteins in the flour connect with each other and overlap, forming elastic sheets known as gluten. If you've ever watched someone spin a ball of dough into a flat disc for pizza, you've witnessed the magic of gluten. One type of protein in the gluten allows the dough structure to stretch, while the other provides the snap, so that the dough doesn't just fly out into the room.


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Thawing Foods

There are a number of foods purchased in a frozen state for most of us, including vegetables, fruits, meats, processed foods, prepared items, and more. Handling these foods properly as they thaw is of great importance in order to retain the quality of the food, as well as to avoid possible contamination.

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Placing the Thermometer

When cooking using a thermometer, we should ensure that the thermometer is placed at the correct place to get an accurate temperature reading. When cooking whole chicken, place the thermometer stem starting at the thickest part of the breast near the wing, so that the thermometer stem points in the same direction as the drumsticks to ensure that it is parallel to the breast bone and approximately 1 1/2" or 4 cm away from the bone. If the chicken is stuffed, then insert the thermometer stem into the center of the stuffing for proper readings.

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Cooking Temperatures

Cooking foods properly will ensure that bacteria are destroyed. Different types of foods will require temperatures of different degrees to kill the bacteria. It is by using a thermometer that will help us to determine the internal temperature that the food must achieve. It is not the cooking temperature of the oven or the burner.

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Handling Chili Powder

Commercial chili powder is a blend of various ground, dried chili peppers with seasonings such as garlic and onion powder. It is fine for most traditional purposes, but for more flavor, use pure chili powder, made only from dried, ground chili peppers.

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How to Glaze Root Vegetables

Root vegetables are often cooked using a special technique called glazing. Glazing means to cook vegetables in a small amount of liquid, usually with a tiny bit of butter and sugar, in a partially covered pan or with a round of parchment paper or aluminum foil placed directly over them. As the vegetables cook, they release their savory juices into the surrounding braising liquid (usually water or broth). The liquid reduces and thickens as the vegetables cook, so that when tender, they're coated with a shiny, savory glaze that tastes of the vegetable.

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Dried Chili Peppers

A popular way of preserving chilies. Drying changes not only the color, texture and flavor of chilies but sometimes even changes the name. Dried jalapenos are called chipotles and dried poblanos are known as ancho chilies. Dried chilies are most often used for making sauces. Little ones can be pureed whole while larger ones, such as ancho chilies, are usually toasted to bring out their flavor, then reconstituted in warm water. They are then pureed and strained before using.

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Cooling Food Safely

The larger the quantity of liquid, the more time it will take to cool completely. If you can, try to split large batches into two or more smaller batches.
To cool very small batches of items such as custard sauce, lemon curd, or leftover stew, place the container in a large bowl or tub filled with equal quantities of ice and cold water. Remember to stir the contents of the container as it cools. Stabilize the container, so that water does not splash inside and so the container will not tip over.

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cooking by simmering and boiling

Simmered foods are often referred to as being boiled; however, this is not an accurate description of the cooking speed. In fact, the liquid's temperature should be kept as close to a boil as possible without ever reaching a true boil. A vigorous boil causes most meats, fish and poultry to become tough and stringy. The temperature should be high enough to allow connective tissues to soften, however. Usually the required cooking time is deliberately extended to allow even well-exercised cuts of meat to become tender to the bite.

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How to calibrate thermometers

Whenever you purchased a new thermometer and about to use it for the first time, you need to calibrate it. Thermometers will also need to be calibrated whenever they are dropped or when going from one temperature extreme to another. Thermometers are a critical measuring equipments for temperature to ensure the safety and quality of many food products.

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Oven Thermometers

Oven thermometers are designed to remain in the oven to verify that the oven is actually heating to the desired temperatures. It is important that the temperature is set at 325 degrees F or higher when cooking meat and poultry. These oven thermometers can measure temperatures from 100 to 600 degrees F.

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Refrigerator and Freezer Thermometers

Refrigerator and freezer thermometers are specially designed to measure cold temperatures. It is crucial to verify the temperature of refrigerators and freezers to ensure food safety. Temperatures in refrigerator should not exceed 40 degrees F. As for freezer, frozen food will keep its top quality for the longest possible time when the temperature is at 0 degrees F.

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Appliance Thermometers

Controlling temperature is one of the critical factors in controlling bacteria in food. At temperatures below 40 degrees F, pathogenic microorganisms grow very slowly but multiply very rapidly at between 40 and 140 degrees F. At temperatures above 140 degrees F, they are destroyed. So to ensure that food are safe for consumption, it must be stored at proper cold temperatures in refrigerators or freezers and also must be cooked thoroughly. But how would you know if the refrigerator is cold enough or the oven is actually heating at the proper temperature?

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Asian Desserts

In Asian meals, desserts are not the big feature they are in Western meals. The sweets of South East Asia are usually between-meal snacks made from sticky rice; or cool refreshers of shaved ice sweetened with syrup and bits of fruit or beans cooked in sugar. The sweets of India may be dry or syrupy, and almost always the main ingredients are reduced milk, ground almonds, lentil flour, ghee and sugar. Indian sweet dishes are just as likely to be served at the start of the meal 'to sweeten the mouth' as at the end.

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About Digital Thermometers

These typically battery powered digital thermometers are basically temperature-sensing instruments that have a digital display, permanent probes and are portable. There are many characteristics of display scale for digital thermometers. These include measurement in Celsius, Centigrade or Fahrenheit. Digital thermometers can usually display temperatures in Fahrenheit or Celsius, or even both in a dual scale thermometer. The minimum and maximum values of temperature that can be displayed are the thermometer display range while the scale division is the smallest division of degrees that can be displayed. It may also be referred to as a resolution in digital instruments.

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Food Safety Temperature Guide

It is very important to store food at certain temperatures as food spoil rapidly above 40 degrees F. Previous, many people used to let their food cool off before putting it in the refrigerator. However, now with a better understanding on food safety, we should know that it is very important to put it in a covered container immediately and put it in the refrigerator. Below is the food safety temperature guide on how food reacts at certain temperatures.

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Broccoli Rabe

This slightly bitter, peppery green (also called broccoli raab or rapini) is a classic Italian vegetable in many pasta dishes. If you are a newcomer to broccoli rabe, try blanching it in salted, boiling water for 2 to 3 minutes to minimize its bitter flavor. Once blanched, it can be sauteed in olive oil with garlic, red pepper flakes, or other seasonings of your choice.

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Cut up Vegetables and Herbs

The best way to cut up vegetables depends on their size and shape and how you're going to use them. Usually, they are chopped, diced, minced, or sliced. Occasionally, they are shredded or julienne. How do you decide whether to chop, slice or julienne?

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Choosing a Saute Pan

A new cook often spend a lot of energy and money trying to find just the right sauté pan. In fact, it is possible to make perfect sautéed dishes in any old pan. It just easier if the pan is of better quality. Whenever possible, sauté in a pan just large enough to hold the food in a single layer, but not so large that it's difficult to handle. If the pan is too large, the juices released by the sautéing foods may run out to the edges of the pan and burn. If the pan is too small, the foods will be crowded and will steam in their juices instead of brown.

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Creaming - An important step in baking

The act of combining butter and sugar is one of the most important steps in baking. Poorly creamed butter can result in cakes and cookies that are disappointingly dense and coarse, especially in batters that are too thick to be leavened solely by eggs or chemical leaveners such as baking soda. Thick batters get their rising power from the air that's incorporated into butter as the butter is combined with sugar.

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Solving Broccoli Problems

To revive limp and uncooked broccoli, just trim 1/2" from the base of the stalk and set the head in a glass of cold water in the refrigerator overnight. And to cook it, steam-boil in a shallow pan of water, adding a pinch each for salt and sugar per cup of cooking water. The color of the broccoli could be brighten by a quick-cook over high heat.

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Cooking with Broccoli

Though broccoli is available year round, it is a cool-weather vegetable, and its flavor is best from late fall through early spring. Warm-weather broccoli is less tender and lacks the flavor and bright green color of broccoli grown in cooler months.

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Making Fast Flatbread

Flatbreads bake in minutes. The dough need not be special because the crucial factors of making flatbread are how the loaf is rolled and the speed at which it bakes. To create the blistered surface and inflated pocket of a classic flatbread, roll the dough to no thicker than 1/4". At this thickness, most of the air bubbles in the dough are dispersed horizontally. When the flat loaf is laid on a hot surface, such as the floor of a preheated oven, or an inverted baking sheet, the bottom surface sets up instantly.

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Troubleshooting Yeast Breads

Even for the experienced home baker, bread holds a certain mystique. Here is how to come ever closer to the perfect loaf. In order to bake a perfect bread, you will need to know the possible causes and the solutions.

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Disposable Thermometers

This disposable thermometers as its name suggested is meant to be used for a single use only. It is one of the most recent developments in the retail food market for thermometers used to indicate food temperatures. There are currently several brands available in the retail market and they are designed for different range of temperatures. You should use the correct thermometers for the food temperature which they are intended. Always check the package for directions to ensure that the temperature desired is consistent with the recommended internal cooking temperature types.

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Instant-Read Bimetallic Coil Thermometers

This is a quick measurement thermometers as they could produce the temperate of a food in about 15 to 20 seconds. They should be used towards the end of the estimated cooking time to check for the final cooking temperatures as they are not designed to remain in the food while cooking in the oven. Check the temperature before the food is expected to finish cooking to prevent overcooking.

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Oven-Safe Bimetallic Coil Thermometers

This type of thermometer is designed to remain in the food while cooking in an oven. Usually used for large food items like turkey or roast. And because it is designed to remain in the food while cooking, it will be able to shows the temperature very conveniently as the food is being cooked. The only disadvantage with this type of thermometer is that it will take a longer time to register the correct temperature if they are not left in the food while cooking.

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How to Accurately Monitor a Dough's Rise

Use a straight-sided container so that the dough is only rising up and not out. If the container is transparent, mark the height of the dough on the outside of the container when you first lay it in. Use this mark to gauge the rise of the dough. If your straight-sided container is not transparent, insert a large skewer straight down into the dough, mark the dough's height on the skewer, then mark the point on the skewer where the dough should be once doubled.

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How to Rise Yeast Dough

Dough rises best in a warm, moist, draft-free spot. The ideal temperature is 85 degrees F. This is warmer than most homes, but there are several ways to create the right environment. Fill a heat-proof bowl with boiling water and let it stand while you prepare the dough. Throw out the water, dry the bowl, and let the dough rise in the warm bowl. Alternatively, you could fill a large stockpot with a couple of inches of tepid (not hot) water. Place the covered bowl of dough inside and cover the pot.

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Making Breads

Perhaps the most essential of all foods, bread is extremely gratifying to make and to eat. The basic ingredients of flour, water, salt and yeast can yield an enormous variety of loaves with a huge range of flavors, textures, and shapes. Bread has a reputation for being time consuming and difficult to make, but almost anyone can make a satisfying loaf. In fact, the actual hands-on time spent making bread is less than the average prep time for a meal.

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Bimetallic-coil Thermometers

These thermometers contain a coil in the probe made of two different metals that are bonded together. The two metals have different rates of expansion. The coil, which is connected to the temperature indicator, expands when it is heated. This food thermometer senses temperature from its tip and up the stem for 2 to 2 1/2 inches.

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Thermometer Fork

As its name suggest, this utensil combines a cooking fork with a thermometer. In one of the tines of the fork, a device is embedded for temperature sensing function. There are several different styles and brands of the thermometer forks in the market. Some using thermocouples and some using thermistors.

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Thermocouple Thermometers

Of all the food thermometers available, thermocouples are able to read and display the final temperature the quickest between 2 to 5 seconds. The temperature results will be displayed on a digital panel. A thermocouple thermometers measures temperature at the junction of two fine wires found at the tip of the probe. Thermocouples used in scientific laboratories have very thin probes, similar to hypodermic needles, while others may have a thickness of 1/16 inch.

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Thermistor Thermometers

This type of thermistor-style thermometers uses a resistor to measure the temperature. The resistor is made of ceramic semiconductor bonded in the tip with temperature sensitive epoxy. The time taken to register the temperature on its digital display is about 10 seconds and the thickness of the probe is approximately 1/8 inch. Thermistor thermometers are suitable for both thin and thick foods as the semiconductor is at the tip of the thermometer.

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Oven Cord Thermometers

Oven cord thermometers allow us to check the food temperature in the oven without even opening the oven door as a base unit with a digital screen is attached to a thermistor-type thermometer probe by a long metal cord. The probe is then inserted into the food with the metal cord connecting the base unit to the probe.

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Food Temperature Sensors

A big role that the temperature of food plays is to ensure that certain food products are well cooked to kill harmful organisms like bacteria. many foods, irregardless of whether they are cooked or raw, become breeding grounds for other harmful organisms if they are left un-refrigerated for too long or even if left in refrigerated environment for too long.

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Making Quick Breads

Made without yeast, quick breads encompass a remarkably wide variety of baked goods. Pancakes, muffins, crackers and fried dough all fall under this category. These breads are relatively quick to make, requiring none of the rising time that yeast breads need. Heat, eggs, and fast-acting chemical leaveners such as baking powder and baking soda are the most common leavening agents for quick breads.
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Cooking by Breading

Crisp coatings help keep delicate foods such as fish fillets and chicken cutlets moist while they cook. Two elements are essential: something dry for the coating and something wet to hold the coating in place. The dry element could be bread or cracker crumbs, flour, cornmeal, crushed nuts, dried herbs, or dried cheese. The wet mixture should be some form of fluid protein, such as beaten egg or egg white, buttermilk, thinned plain yogurt or a creamy salad dressing.
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Barbecue

Though the terms grilling and barbecuing are often used synonymously, the two techniques are actually quite distinct. Grilling refers to cooking relatively tender foods quickly over high heat. Barbecuing is just the opposite: cooking relatively tough foods for a long period of time with the gentle heat and smoke of a very low fire, Barbecuing is really a form of braising, in which large cuts of tough meat are basted with sauce and slowly cooked until their fibers soften to the point of meltdown.
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Bain Marie

A bain-marie is a pan of water that is used to help mixtures such as custards bake evenly and to protect them from the direct heat of the oven or, in some cases, the stove. Bain-marie are usually used for dishes that are baked in small containers (ramekins or casseroles) because the constant temperature of the water helps them all cook at the same rate regardless of the evenness of the oven. The water for bain-marie is usually brought to a boil on top of the stove and poured around the containers in a pan just large enough to hold them. Cold water would cause the food to cook too slowly.
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Arrowroot as a thickener

We couldn't ask for a better thickener. This silky white powder is a pure starch derived from a tropical American plant. It is fat-free, easy to digest and flavorless (so it won't interfere with the delicate sauces). It thickens at low temperature and is perfect for heat-sensitive egg-based sauces and custards. It has twice the thickening power of wheat flour and does not get cloudy upon thickening, so it makes beautiful fruit sauces and gravies. Moreover it has none of the chalky taste associated with cornstarch.
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Types of Meat Thermometers

There are several types of meat thermometers available in the market. They are available at the grocery, hardware or kitchen supply stores. The most common types of meat thermometers include microwave-safe types, regular oven-proof types and others.

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Temperature and Thermometers

There are four basic types of thermometers for use in the kitchen - meat thermometers, candy or deep-fat frying thermometers, over thermometers and refrigerator or freezer thermometers. Each one is essential kitchen equipment. Thermometers eliminate guesswork by accurately measuring the doneness of foods and ensuring that ovens, refrigerators and freezers are working properly.
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About Anchovies

Billions of these little fishes are continually being caught, dried, salted, made into fish sauce and other fish products. They are also cooked freshly caught, the main disadvantage being that there is considerable cleaning and preparation as each fish is no bigger than 12 cm (5 in) and most of them are much smaller. These small fishes are sometimes loosely labeled sprats, a name applied to any small fish.

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Cooking Sauces

In the most basic terms, a sauce is any flavorful liquid used to accompany food. It can be as simple as melted butter or as complex as a Mexican mole made of chili peppers, onions, chocolate, stock, and dozens of other ingredients. Sauces are important for adding moisture to dry foods and enhancing the taste of bland foods.
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About Artichokes

Originally from the Mediterranean but now cultivated mainly in California, artichokes are the buds of a large thistle in the sunflower family. The edible portions include the base of the green leaves, the tender inner heart, and the base of the choke itself. Artichoke season is at its peak from March to May.

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About Chestnuts

Lower in fat than most nuts, chestnuts have just 37 calories and less than 1 gram of fat per ounce (cooked). They add rich, earthy flavor to salads, stuffing and rice dishes. Look for fresh, unshelled chestnuts in markets from September to February. Around the same time, you'll find chestnuts in cans, which save time-consuming step of peeling.
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About Garniture

To most people, a garniture or garnish means a sprig of parsley added to the plate at the last minute, almost as an afterthought, to provide a little color to the dish. In many professional kitchens, however, a garniture is an important and integral part of the dish. It is the vegetables or other ingredients added to a stew, braised dish, roast or sautéed piece of meat or fish that give the dish its specific character and name. When the garniture is changed - even if the basic technique of cooking the meat, and the meat itself, remains the same - the character and name of the dish change.
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About Parsnips

A member of the parsley family, parsnips are a white root vegetable with a pleasantly sweet flavor. They are often boiled and mashed like potatoes or in combination with them. When choosing, look for parsnips that are about 8" to 10" in length, and avoid those that look limp or spotted. When left to grow, parsnips can reach up to 20" in length. These larger roots have a stronger flavor and more fibrous texture with a woody center. To use larger parsnips, cut out the fibrous centers before using.
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About Poaching

To cook completely submerged in barely simmering liquid. Don't confuse poaching with boiling, which causes most meats to become dry and tough and delicate fish fillets and eggs to break apart.
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Acidity in Food

Acidity in food imparts a sour (tart) taste on the tongue that is one of the four basic flavors. The most common forms are citrus juice, vinegar, wine and tomatoes. Acidic ingredients (yogurt and buttermilk included) also affect the texture, color and shelf life of foods. A bit of acid can make a pie crust more tender, stabilize whipped egg whites, and bring a shine to copper cookware.
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Adding Flavor and Color with Citrus Fruits

Citrus fruits, including oranges, lemons, limes and grapefruit are used to add flavor and color to dishes. They are also served as a functional garnish with some foods - for instance, a slice of lime with a Cuban-style black bean soup or a wedge of lemon with a broiled fish.
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