Cooking

Q&A: FOoD???????????
Nice All Recipes photos
Q&A: How to find cooking classes on long island ?
Kitchen Cookery Books
Tandoori Roti – Indian Food Recipes
Can i store cooking gas cylinder in the basement?
Cool Cooking Chef images
Super Quick Video Tips: 3 Great Uses for Salt (Besides Making Stuff Salty)
How come the chefs on Iron Chef and other cooking shows always have EVERYTHING they need?
IMG_0452

Posted: 30 Sep 2012 12:17 AM PDT

Question by sophh: FOoD???????????
Okay, so I am trying to like eat healthier this summer, starting today, and so I would like to know what like I could have for healthy meals. LIke breakfast, lunch, and dinner, and if you could give more than one meal for each that would be AMAZING. Also, any tips or anything would awsome too. And I am choosing best answer!! So PLEASE help me!!!

Best answer:

Answer by Vampire Princess
Salads can be amazing. Make sure to eat at least one salad a day, because even though the dressing is fattening everything else is good for you. Also, check out the TV dinners. Some of them are actually quite good, and they have an equal balance of the right food so it’s easy to eat healthy. Breakfast can just be scarmbled eggs, toast, and a nice large glass of orange juice.

Please remember that in order to be healthy, you need to do more than just eat right. Just because your eating habits are better does not mean that you can become lazy, you still need to exercise on a regular basis in order to keep your health up.

Add your own answer in the comments!

Nice All Recipes photos

Posted: 29 Sep 2012 11:17 PM PDT

Check out these all recipes images:

All Together Now
all recipes

Image by frank3.0
My mother says I have been overtaken by a "cooking frenzy." This is, in large measure, true. I have not had a lot to photograph lately and cooking, for me anyway, is very therapeutic. So, even though I spent some time at work, answered lots of emails, sent several query letters about jobs and did other bits of this and that, I have still tried to fill me late afternoons with cooking.

There is something of a slump in the bar business and the photography business this time of year. Being idle makes me a little stir crazy and as I presently have nothing else to really devote my attention to once the day’s work is done, I have been in my kitchen.

What you will find below is a sort of Beef Bourguignon or Beef Burgundy recipe. It owes a lot to the basic pot roast concept and relies heavily on hearty winter vegetables. You might want to read the recipe all the way through before trying it yourself as there are a few options of how to follow through with the process. The grilling, for instance, adds a little smokiness to the dish but is not necessary if you don’t feel like firing up your grill. I can also see this dish being very successful with a reduction in some of the root vegetable and the addition of other winter staples like parsnips, whole garlic cloves or fennel bulbs. Anyway, have fun with it. These sorts of cuts of meat are very forgiving provided you give them long enough to break down a little over low heat and a long cooking time. If you try to rush it, you will end up with a tough roast, and no one appreciates that on a plate. Without further ado:

Beef Bourguignon
1 Beef Roast, about 2lbs (preferable Chuck or Round)
1 Large Yellow Onion, Diced
1 Bunch of Carrots, peeled and sliced on the diagonal
4 Medium Turnips, peeled, ½ inch chop
5 Medium Yukon Gold Potatoes, peeled, ½ inch chop
3 Garlic Cloves, minced
3 tbsp Your favorite Dry Rub (you can mix up a batch of mine, recipe can be found here)
2 tsp Salt
1 tsp Freshly Ground Black Pepper
1 tsp Dry Mustard
1 tbsp Olive Oil
1 tbsp Dried Thyme
1 tbsp Dried Oregano
2 tbsp Canola Oil
1 tsp Smoked, Sweet Paprika
1 tbsp Paprika
1 Bay Leaf
1 Can of Lager Style Beer
1 Bottle Red Wine, just whatever you have around. It doesn't have to be a Burgundy
3c Vegetable Broth

There are two ways to do this. One really just adds an aesthetic flourish but both
accomplish the same in, which is to brown the Roast. First heat your grill to its maximum heat (about 500F). Clean the grill well and oil the grate with the Canola Oil using an oil soaked paper towel held with tongs. Cover the Roast with the Dry Rub and allow to the meat to stand for a while so that it approaches room temperature. Sear the two largest sides of the Roast for about 16 minutes total, turning 90° at 4-minute intervals to achieve nice grill marks and flip it half way through the grilling.

Add the Olive Oil to a large, heavy bottomed, pot and heat it over medium heat. Take your seared Roast (or raw and if you are skipping the grilling part) and sear each side that didn't get grilled (or the whole thing), one side at a time or until a nice fond has developed on the bottom of the pot and there is a notable browning of the meat. Remove the Roast and set aside. Add the Onions to the pot and stir. Then add in the Beer and scrape the bottom of the pot to deglaze ( get up all the tasty bits). Add the Garlic and cook for about 5 minutes, still over medium heat. Add about 1 cup of the red wine and allow the mixture to reduce until most of the liquid is gone. Add your herbs and spices— Dry Mustard, Salt, Pepper, Thyme, Oregano, Smoked Paprika and regular Paprika. Stir the whole concoction together then place the Roast in the middle of this flavorful and fine smelling mixture.

Surround the roast with the chopped Potatoes, Turnips and Carrots. Then add the remaining Red Wine and the Vegetable Stock. Stir enough to bring some of the Onion and spice mixture up from the bottom. Slip the Bay Leaf into the pot and allow the liquid to come back to a boil (about 5 minutes). Then reduce the heat and cook, securely covered and on low, for about 3 and 1/2 hours or until the Roast is fork tender. Flip the roast from time to time to ensure even cooking. Once the roast is falling apart, pull it apart a bit and allow to cook a while longer so that the liquids can permeate the interior of the Roast.

If you prefer your vegetables to hold a bit more of their shape then wait to add the Potatoes, Turnips and Carrots until the Roast and liquid combination has cooked for about an hour.

Check out more at my blog, for lots of photos, recipes, tech talk, travel writing and other ramblings. I appreciate any feedback but, please do not post graphic awards or invitations in the comments, I’m just not crazy about them. Also, if you want to use any of my Commercial Commons licensed photos please link the attribution back to my blog (listed above) and use my full name, Frank McMains. Thanks! Sorry, but you have to pay to use fully copyright protected photos.

Recipe: The Ultimate Brownie
all recipes

Image by Smaku
I went to Renee’s Kitchen and asked what she thought was the best tasting recipe for brownies. She gave me this one that she got from the Internet, insisting it was really good.

As a brownie lover, I had to try this for myself. The result was one of the best tasting brownies I’ve ever had.

This recipe for the Best-Ever Brownies was adapted slightly from Baking with Julia. While I’m not sure where the source of this recipe is from, I love the description that came with it:

These dark, deeply chocolatey, oozy things aren’t your typical specimens: they’re what brownies on sad party tables everywhere aspire to be…

Enough said.

Now go bake!

Ingredients

1 1/4 cups all purpose flour
1 tsp salt
2 sticks / 8 ounces / 225g unsalted butter
4 ounces / 115g of your best quality unsweetened chocolates, coarsely chopped
2 ounces / 55g of your best quality bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 tsp pure vanilla extract
4 large eggs

Recipe

1) In a small bowl, whisk together the flour and salt, then set aside (1).
2) Melt the butter and chocolates together on top of a double boiler over (but not touching) simmering water (alternatively you can use a metal bowl over a pan of simmering water) (2) Stir frequently.
3) Once melted and smooth, add 1 cup of the sugar to the bowl and stir for about 30 seconds. Remove mixture from heat and stir in vanilla extract (4). Pour this mixture into a larger bowl.
4) Put remaining 1 cup of sufar and the eggs into a medium bowl and whisk together by hand (5).
5) Little by little, pour half the sugar and egg mixture to the chocolate mixture (6). Stir constant to prevent eggs from scrambling from the heat.
6) With a mixer, beat the remaining sugar and eggs on medium speed until they are thick, pale and doubled in volume (about 3 minutes) (7).
7) Gently fold the whipped eggs and sugar into the chocolate mixture (8).
8) When the eggs are almost completely incorporated, gently fold in the dry ingredients (9) and mix thoroughly (10).
9) Pour this batter into an 8" square pan (11).
10) Bake in center rack in oven at 350F for about 25-29 minutes. After about 23 minutes, test the brownie by sticking a toothpick into the center. They should be just barely set but not too raw. Mine took about 29 minutes for the desired consistency.
11) Cool brownies in the pan on a rack. Once completely cooled, take out of pan and cut into squares. (12)

Makes 16 generous portions or 32 bite sized heavenly bits

Note: These brownies can keep at room temperature or in the refrigerator for 2-3 days. You can put them in the freezer but they will never freeze solid making them a great snack to eat straight out of the freezer too.

The final result should look a little something like this.

Roasted beets ‘n’ sweets close-up

Image by posixeleni
recipe from All Recipes. Even my brother who hates beets ended up loving it.

Q&A: How to find cooking classes on long island ?

Posted: 29 Sep 2012 08:18 PM PDT

Question by Jessie: How to find cooking classes on long island ?
I want to find basic cooking or cooking classes in my area, i live in port jefferson station and would like something close by. How much money will it cost too ?

Best answer:

Answer by Happiest in the kitchen.
The cost will vasy depending on the class, and just google or ask around at local colleges etc…

Give your answer to this question below!

Kitchen Cookery Books

Posted: 29 Sep 2012 07:17 PM PDT

Some cool cookery images:

Kitchen Cookery Books
cookery

Image by Great British Chefs
The books in my kitchen – can’t remember the last cookery book I bought. You can see I’m quite "old school" and am much more into food magazines

Cookery School & other stuff
cookery

Image by Annie Mole
Thinking outside clears out some cobwebs

Cookery School at Little Portland Street, London is a major part of plans & schemes.

Tandoori Roti – Indian Food Recipes

Posted: 29 Sep 2012 07:17 PM PDT

For the detailed recipe, click: www.showmethecurry.com

Can i store cooking gas cylinder in the basement?

Posted: 29 Sep 2012 04:17 PM PDT

Question by .: Can i store cooking gas cylinder in the basement?
You know those gas tanks used for cooking with the tube to plug into the stove? Yeah. It is highly flammable. Can we store it in the basement but the basements contained perfumes (i dont know if they are flammable or not). So the basement carries a perfumy smell. Is that okay?
We are going to give it back to the company tomorrow. But for one day, can i store it in the basement? Thanks.
please reply to my additional details 10 pts best answer

Best answer:

Answer by T-N-T
Not a good idea

Add your own answer in the comments!

Cool Cooking Chef images

Posted: 29 Sep 2012 03:17 PM PDT

Check out these cooking chef images:

chefs hard at work
cooking chef

Image by hsingy

cooks at casa mono
cooking chef

Image by chachlate

Chef PJ
cooking chef

Image by pvera
PJ about to start mixing up a cake. The whites are a special Christmas present from my mom.

Super Quick Video Tips: 3 Great Uses for Salt (Besides Making Stuff Salty)

Posted: 29 Sep 2012 03:16 PM PDT

A slew of hidden talents prove this ingredient is certainly worth its salt in the kitchen. See how salt can save the day—including retaining the brilliant color on boiled green vegetables, tempering the bitterness of coffee, and keeping your scrambled eggs and omelets tender. Watch more Super Quick Video Tips at AmericasTestKitchenFeed.com America’s Test Kitchen is a real 2500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. www.americastestkitchen.com More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http www.cookscountry.com Follow us Twitter: www.twitter.com Facebook: www.facebook.com
Video Rating: 4 / 5

It takes more than just muscle. In this video, America’s Test Kitchen’s Christie Morrison shows you how to emerge victorious in the battle of the jar lids. Watch more Super Quick Video Tips at AmericasTestKitchenFeed.com America’s Test Kitchen is a real 2500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. www.americastestkitchen.com More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http www.cookscountry.com Follow us Twitter: www.twitter.com Facebook: www.facebook.com
Video Rating: 4 / 5

How come the chefs on Iron Chef and other cooking shows always have EVERYTHING they need?

Posted: 29 Sep 2012 12:17 PM PDT

Question by smiley : How come the chefs on Iron Chef and other cooking shows always have EVERYTHING they need?
I can see where like on the normal cooking shows but supposedly on like Iron Chef and stuff they don’t know what their meant to be doing so how come all the ingredients they need are always there???