The Crafts & Hobbies Site

Historically, Mexican food is one of the most loved cuisines amongst American eaters all over the U.S. and has spread to other countries as well.

Of course, depending on the amount of “heat” or fats in a particular Mexican dish, it may cause a problem for some of the more delicate digestive tracts. And that brings us to the point of healthy eating and Mexican food.

The problem with most Mexican foods that you find north of the border is that they have been infused with too much fat and added calories.

Some restaurants have turned their recipes into monstrous super sized meals with enough food to feed an entire family in each individual serving.

If you look back into Mexican food history and travel into different regions of Mexico, you will find that Mexican food, cooked in most local restaurants and casas, are actually prepared with healthy ingredients.

Read the rest…

Expect all your senses to go into overdrive when you get a taste of authentic Italian cuisine.

Spaghetti, lasagna and pizza are three signature dishes in Italian cuisine and are greatly enjoyed by people all over the world.

A good tourist destination must have a unique offering of food and ingredients. Food tourism is a prime attraction when going places and is becoming more popular than ever.

Tourists no longer only want to experience the sights and sounds but want a gratifying experience for the taste buds as well.

But now, staples of different nations are being made available in restaurants nearby for local folks to enjoy without going out since not everybody can afford to go places. Business owners are trying to bring special foods right to the comfort of people’s own places.

Read the rest…

The fast-paced city life style and abnormal working hours have given rise to life style diseases and disorders like high cardiac risk, high blood pressure, diabetes, obesity and the list goes on. Although many people are aware about the health benefits of a proper diet, nutrition and the power of food cooked in the microwave oven, very few actually follow the routine of cooking in a microwave oven. It is high time now that everybody should buy a microwave oven and start cooking food in it.

Microwave ovens are one of the most vital essential kitchen appliances whose existence prior to some inventors had ended observing in mentality concerning the basic necessities of humans which they challenge and defy from day to day life for a versatile life style. Regardless of the reality that inventing this outstanding conception they possibly by no means have thought about what exceptional electrical device they were inventing, for the humans to use for years. Their invention worked out with magnificent success.

Microwave ovens are on the whole used by the chefs in restaurants all over the world. The ovens used by them are designed outsized, according to the amount of meals cooked in these and the orders of the various patrons in their restaurants. These big micro wave ovens are convenient to put together for the chefs as they can finish their cooking in incredibly less time. Previously the chefs prepared food on the gas stoves. Lots of chefs worked equally in a lone kitchen to finish up the orders of the patrons. Using microwave ovens in restaurants is a smart decision and this saves labor-intensive power, liveliness as well as time. Even the chefs get satisfaction in cooking in the microwave ovens and they challenge their best in giving their patrons an assortment of exceptional meals, deserts as per the orders

Making food has turned out to be very easy with the micro wave oven. A keen approach and succeeding mind set will help to make the ability of cooking with the true appliance and that is a microwave oven. Microwave ovens helps in cooking the food, warming the food, making easy snacks like popcorn , pizza, fish fillets, sandwiches and many more.

Even though microwave ovens were produced in the market only some years back, but at present the generally advanced equipments of microwave ovens confirm to be the most excellent. Today’s microwave ovens are based on the absolutely adapted methods to fit for our kitchen needs. At homes we can use it to cook easy appetizing meals for our family. The study says that the food cooked in the microwave oven has proved to be very nutritious. My husband has a good choice for food and yearns for different cuisines. Some of his favorite dishes are Lamb yassa, Kung Hom Pha prawns, and Fried chicken with Pak choy, Thai red curry and so on. I try and cook all these for him or sometimes he him self prepares some of these dishes in the microwave oven and serves us. He is fond of cooking and gets pleasure.

Give your kitchen the right start. Log on to the Toronto appliances. They give you immense and unique opportunities of benefiting from shopping to shipping under their website. The exciting experience comes with super and excellent services given by them.

Gerrarard is a n specialist in cooking and kitchen-appliances, for more information please visit:http://www.appliancewarehousedirect.com/cooking-products-c-1.html

For me all time is a good cooking time because my favorite part time hobby is cooking different meals for my family. With my new L.G. self-supporting cooking gas range preparing varieties of food is fun for me. Cooking had never been so simple. Moreover preparing delicious and nutritious food is a matter of few minutes now. I consider that for exact and the top results in cooking we must go in for a cooking range. The cooking range can be perfect for everybody, especially for those who have a small kitchen in their apartments. The cooking range ensures cooking a satisfaction with its most excellent presentation and the well-situated features.

My practice of cooking meals or snacks in a cooking range says that you will get cooking very effective and will have an energizing event. Today what matters me the most is leading a simple standard of living. The innovative inventions give us a break and a facility to prove our skills towards cooking even the largest meals with fewer attempts. Anybody can look up to cook in the cooking range. You can cook multiplicity of meals with patience. You can put in spirit and season to the cuisine apart from the expected buffet. Cooking is a talent that you can set the simplest ideas and those can happen to be the main influential skills. The cooking range helps to expect cooking a fondness with its quality exteriors and the suitable features.

There are a number of cooking ranges. You can purchase according to your essential desires. There are different colors like white, bisque, black, stainless steel with lots of new models. The features are planned in such a manner that they can be easily cleaned.

The electronic oven helps to manage a consistent heat. While cooking, the spilling and dropping can be easily cleaned. In some models there are two oven racks which allow us to make two dishes at a time. The on-hot indicator beam flashes and warns us that the cook top is hot to handle. While preparing the rest of your meal, the warming drawer can be used to keep previously cooked foods at serving warmth. With the warm up settings, you can warm the whole thing from bread cheese rolls to mutton chops so they can be served hot and fresh. The delay start oven controls the temperature for the handiness of baking for us. Different models of cooking ranges are not only lustrous, but the grilling features also give us the finest results. All the features we can ever imagine are attached with the easiest facility for use. Their even surfaces are particularly durable and this resists scratches and guarantees a striking glossy appearance for years.

Expansion of your skills of and your abilities come out with the cooking. Desire and self interest go together. If you desire and have an interest in cooking nutritious meals, then you must buy a cooking range. As long as your motive to buy an appliance is stern, and you have a true heart felt desire for the best possible guidance, you should definitely log on to the Toronto appliances and you will be excited at the objective clarity of service you will receive from them. Their shipping services are too good.

George is a specialist in lg appliances, for more information please visit:http://www.appliancewarehousedirect.com/lg-appliances-m-19.html

You take the garlic clove in your hands. You strip off the skin. You look at it lying there vulnerable and ready. What do you do next?

You have a couple of options - one approach is old and low tech, the other more hip and a little more high tech.

You can chop it with your knife or use one of many types of garlic presses. The first and natural question is - are garlic presses necessary? Well that all depends on a couple of factors. First, your comfort handling a knife and whether your skills or lack there of make you less apt to pick up a knife. Secondly, are you of the school who doesn’t believe in owning single function tool for the kitchen.

If you don’t feel comfortable with a knife, then yes garlic presses are useful and convenient.

However if you are a strong supporter of the no single purpose tool rule, then maybe this is not for you.

I can go either way here. While, I am not opposed to keeping equipment in the kitchen to a minimum, there are times when a single purpose tool is helpful.

First, I want to cover how easy it is to chop garlic with a knife and then cover presses. Using a knife to chop garlic is the age-old solution to chopping, dicing, mincing, and smashing garlic into a paste. If you want more coarsely chopped or sliced garlic, then a knife is your first and best choice. The size of the desired end result is your main determining factor.

To begin, simply remove the skin and make sure the clove is lying as flat as possible, even if that means slicing in half first. Now make several lengthwise slices. If you want slices, then you are done. To chop - slice crosswise to make chunks of the size you want.

As with many foods, the smaller the dice or mince, the more flavor extraction will occur sooner. So if you are cooking something that will cook for a long time, such as a tomato sauce, you would want a larger dice. This is of course all dependent on individual taste. Some people like a slightly stronger more bitter punch from their garlic while others prefer a milder hint.

As to which knife to use for chopping garlic, that depends on how much garlic is to be chopped and how finely. If one is chopping or slicing one or two cloves, then a paring or utility knife could be used. However if one is chopping many cloves or going for a much smaller dice you might want either a chef’s knife or a Santoku style knife.

I would be amiss if I forget to mention the mezzaluna blade that can also be used for the smaller mince or chopping. The mezzaluna blade generally uses a wooden board with a bowl shaped impression carved into one side.

To mince garlic, simply lay the garlic clove flat as possible on the cutting board and smash it with the wide portion of the knife (if not using a mezzaluna) and then begin to quickly mince it with the chopping/rocking motion.

For me this is the fastest way to do it, but then I am comfortable with a knife and I find I probably have the knife out already anyway. Additionally, it is one less thing to clean later.

One can also use the flat portion of a larger blade to make a quick garlic paste for use in marinades or salad dressings. To make this paste, smash the garlic with the flat part of the blade. Then using a dragging motion continue mashing and smashing the garlic back and forth on the board like a board press or scraper until the desired consistency is achieved.

A knife and a good wooden cutting board are all one needs to prepare garlic. It will also prove to be the least expensive way to prepare garlic, as most already have a knife in the kitchen. It is also one less thing to store away if space is an issue.

So without further ado, let’s talk presses. What is the main purpose? The main purpose is to press a clove(s) through the device to produce a mince like state. Some, like Mr. Alton Brown, say that the presses actually smash the garlic in an unappealing way. Similar to what others say potato ricers do to potatoes. Never the less, a “mince” is the end result.

A garlic press consists of two long handles hinged at the top. One of the handles has a basket shaped end with holes in it where the garlic is placed. The other handle has a fixed or free-swinging flat end (plunger) that will fit into the basket and push the garlic through the holes.

Most will come with a plastic piece designed to fit over the basket portion with plugs matching the holes to help push out garlic remaining in the basket. It is useful to have.

Presses come in various materials. Some are heavy duty plastic, some stainless steel and others die-cast metal, coated to prevent odors and staining. The key is the hinge strength. Generally, the basket volume is the same size, but all will vary slightly.

Before I go any further, I want to state that this tool is dependent on personal hand strength. If you have some form of arthritis or other malady that causes you to have weak grip or hand strength then you will find using a garlic press difficult. However, one company makes a counter top variety where one pushes down using body weight versus grip. It still may be too difficult to use, depending on the degree of discomfort in your joints.

To use a press is quite easy. Put the clove(s) in the basket end, line up the plunger and squeeze the two handles together and pressing the garlic over the catch container. Some like to scrape the garlic off the plunger, others like to leave it out. As to whether one peels or not, is up to you; presses are designed to work either way. I tend to skin the cloves first as I want all the garlic in my food. You may notice some garlic actually release juice before the garlic comes through the press. This is not something to worry about and some consider it a great benefit.

For the sake of product longevity, rinse off the press as soon as possible after using. If you wait too long to clean it out, the garlic remains and juice will be more difficult to clean.

This can cause problems over the long term.

There are several companies who make garlic presses, some you know some you may not. They come in varying price ranges and not all stores carry every brand. I have not listed every maker or product here, only the ones with which I am familiar.

If you become a frequent visitor here, you will find I don’t want to get into ratings and recommendations.

However, based solely on product construction, quality of materials and the aforementioned hinge strength, there are some I like more than others. You will find in general that these presses will perform better and last longer than the others.

I find the Rosle brand to be very good, easy to use. It is the most expensive of the bunch but has a very sturdy all stainless steel body, effective motion and is easy to clean. After that I like Zyliss; it has a very strong hinge, solid die cast body that will last for a long time and presses easily. If I had to pick a third choice, it would be the Kuhn Rikon press. Some have said finger pinching was possible, but careful use should prevent this problem.

After those three, the others fall into the same general class. They work well enough and will serve your purposes, but probably won’t last as long. There is one product that both presses and in a separate basket “slices”. The slice and press combination from AMCO Houseworks has added versatility with the dual function.

The Alligator works well for garlic; similar to the Cuisipro, it is a body weight press versus grip powered.

About the only ones I am not fond of are the twist styles of Garlic Genius and the Chef’n. The additional effort to provide the same basic result doesn’t seem necessary; they are also much harder to clean.

For the most part garlic presses work as expected.

If you would like to purchase one of these presses online, please follow the link listed below.

If you want to know where to buy them in your area, either contact the manufacturer or the local kitchen supply store.

“Traditional” Garlic Presses:

Rosle Garlic Press

Zyliss Jumbo Garlic Press

Zyliss Sushi Garlic Press

Kuhn Rikon Epicurean Garlic Press

OXO Good Grips Garlic Press

OXO Good Grips I-Series Garlic Press

Cuisipro Countertop Garlic Press

Amco Professional Garlic Presser/Slicer

“Non-traditional” presses:

Genius USA Garlic Cutter

Chef’n Garlic Machine

Alligator Mini Cutter/Garlic Press

There are other products which can also “chop” garlic, but they will part of another article. These products have the ability to chop other food than just garlic. Stay tuned.

If you have any questions or for more information, please visit http://www.kitchenboy.net .

I am an experienced cook and baker, who works in Culinary sales. I also write product reviews and provide information about the various tools and gadgets available for the consumer on my website is www.kitchenboy.net

This is an emergency message from the Culinary Warning System! If you have children in your home, you may be at risk of being invaded by the Giant Cupcake Cake Pan. This pan has been known to follow mothers home after appearing cute and adorable in kitchen stores across America

The suspect goes by the name of Giant Cupcake Cake pan by Wilton. It has been known to use the alias Dimensions� Large Cupcake Pan.

What are we to do with this thing? First let’s start with the basics.

As an avid baker, I am always looking for new ways to remove the boring cake from my repertoire.

This pan is among the cast aluminum line. In general, I love these types of pans. I have some cast aluminum pans for baking cakes, pound cakes, and quick breads. The most popular are by Nordicware.

In this case, Wilton has created a whimsical shape that is very unique. It of course looks like a large cupcake. It is tapered at the top and somewhat tapered toward the bottom. It is split into two halves - allowing for even baking throughout and for easy construction after it finishes baking. The top half is spiraled - this allows for easy decorating. As you see in the photos available the level of decorating is limited only by your imagination.

The pan performs about as one would expect. The volume amounts are variable. I have seen 10 cups and 6 � cups listed on a couple of web sites. The 10 cups is total volume possible and the 6-� cup is the practical amount to be poured into the pan. This allows for room to rise.

Don’t believe the hype about the nonstick surface making for easy release. Use butter and flour or a spray like Baker’s Joy inside. With these detail design pans, cakes want to stick in the groves. You must use something to ease extraction.

The depth of the pan at 3 � inches will affect the baking time. While this isn’t an outrageous depth, it is larger than normal and requires a “low and slow” approach.

In this case one bakes at 325F for 60 to 70 minutes. It is necessary to adhere to this approach or risk a cake over baked on the outside and under baked on the inside (giant lava cake anyone?).

One method of preparation is to split the batter and cook the whole thing for the same length of time. Some have said they put the batter in the “bottom” half first, bake for about 10 minutes or so and then pour the remaining batter in the “top” half and continue baking until done. Their desire was to even out the cooking process. The “top” half does narrow down at the point and could bake too fast. The results with the split method were good, so try both ways and see which works best for you.

After baking, allow the two halves to cool completely before decorating. To decorate, place the bottom piece small side down and top with your icing of choice. Next, place the top half on and then proceed to decorate as your imagination dictates.

The finished product was indeed attractive, surprisingly so. It was not as big as I had visualized, but nevertheless nice. The “cupcake” will be 7-1/4” wide by 7-1/2” tall when you finish.

As to the initial thought that this would be great for young kids, I don’t think so. Why? Well, this is why they invented cupcakes in the first place: to give each child a small manageable serving without the hassle of slicing the cake and serving small children something that requires forks to eat. This cake tapers from the middle at both top and bottom and would not make for easy slicing to serve to small children. Regular cupcakes also allow for more diverse decorating possibilities where children can choose from different colored frostings and sprinkles. It also allows for small hands to help decorate. And again regular cupcakes are truly finger friendly food.

This pan would be great for small groups of friends and family where you don’t want a full size cake. It would also make a great centerpiece, surrounded by traditional cupcakes – regular or mini - size doesn’t matter. Surrounding the large cake size cupcake with concentric circles of smaller cupcakes would make for a cool visual.

You can, of course, do whatever you want.

How does it taste? This will be determined by the type of cake recipe used and how well the cake was baked.

Ultimately, I was skeptical of this pan, at first. I was convinced it was just a gimmick that would fade out of sight quickly as I am always this way with limited use, whimsically shaped pans. In the end, I think it could provide years of good use for children’s birthdays and other functions.

One additional thought is that due to its unusually long shape it could be challenging to store this pan, but if storage space is not an issue for you then buy and use it with joy.

It retails for anywhere from $27 to $32.

To see photos, ask questions or to purchase, please visit my website at www.kitchenboy.net .

I am an experienced cook and baker, who works in Culinary sales. I also write product reviews and provide information about the various tools and gadgets available for the consumer on my website WWW.KITCHENBOY.NET .

By using the right appliance we can not only prove our skills but also save our time and energy in cooking food. We know that life is quickly and continuously moving, so we have to make sensible decisions to how to change our life style and what changes to make in our way of living. With just a bit of understanding, confidence and talent to cook you can reduce your energy and time by making sandwiches in a sandwich maker. Toronto appliance as the name suggests, it combines different home appliances, shipping services and assistance all under one website. Each model of sandwich maker serves different, it seems to carry its own path in terms of work and style.

I was sad when my old sandwich maker went out of order. I was very dependent on it. As I am alone in my house with no one else to take care of my breakfast and lunch I was facing problems without it. As soon as I got time from my busy schedule I logged on to the Toronto appliances and placed an order with them for the G.E. sandwich maker. They shipped it within few days. I was very happy.

There are a number of sandwich makers, four in one grilled sandwich maker or two in one sandwich maker. You can purchase according to the requirement and the style of model you think would assist you in every means. Everyone can use a sandwich maker and prepare sandwiches according to their taste. The nonstick plates attached inside the sandwich maker are very simple to clean; you can clean their plates with a wet cloth after it is cooled down. The grill plate planned in the sandwich maker can be used in preparing all types of sandwiches, like a ham burger sandwich, vegetable sandwich or cheese sandwich. All appetizing, delicious, lip smacking munchies prepared within no time. In some sandwich makers the indicators operate as multi efficient devices. The light turns on when the sandwich is all set and the indicator light turns off and lets you know that the sandwich is made.

The sandwiches are prepared in such a manner that the edges are sealed without the filling dropping out of the bread. The filling inside the bread remains extremely hot and this makes very convenient to eat. My children love eating crispy golden bread with creamy melted cheese on it. Today you will find a sandwich maker in every house because it is very easy to make snacks and sandwiches. It saves the time of all the mothers’ school going children and office going men. Any body can try and make some, quickly without any hassles

Sandwich makers are not only used in the houses but are also largely used by the chefs in the restaurants but the difference is that the sandwich makers used by them are designed big as they have to prepare sandwiches in bulks from time to time and that too hot grilled.

Because the demands of the sandwiches are more, they use large type toaster ovens.

Carla is an specialist in GE appliances, for more information please visit:http://www.appliancewarehousedirect.com/ge-appliances-m-14.html

Food tastes better when it is properly seasoned to bring out all the flavours. The seasoning of choice was always Salt which we now know is not the best thing to have in excess and healthy eating guidelines suggest that we avoid adding it. So how do we replace that as a flavour enhancer?

Salt in small quantities is necessary for life, you would soon be aware of health problems if you had no salt in your diet, the issue is with the huge quantities that are added to many processed foods to mask poor ingredients. There are many alternatives that can be used to give piquancy to your food. Fresh or dried herbs and spices are the obvious alternatives though I have to say, from a personal point of view, many foods taste just as good without any salt or seasoning. You get the full, natural flavour. Vegetables are one of the foods that can suffer from being salted in cooking. When you have lovely fresh Purple Sprouting Broccoli for example, or new Peas the salt masks the delicate flavours completely and turns them into something quite ordinary.

Probably the most common alternative for Salt is Pepper, it is certainly the one I use a great deal. I use freshly ground mixed peppercorns which add a richness and depth of flavour to savoury dishes. I do use white pepper with fish and chicken dishes sometimes from a presentation point of view but more often than not, I don’t worry about it! The next favourite for me is Garlic. It has huge health benefits in its own right and is invaluable in the kitchen. If I am roasting anything I throw a few cloves of unpeeled garlic into the tin and it gives a very delicate flavour. The garlic is very sweet to eat as an added bonus. Crushed or chopped in soups, stews, stir fries, in fact almost anything, sensibly used garlic enhances the flavours. If you are not very keen on it try just rubbing a cut clove of garlic across the surface of the pan before you start cooking. It won’t taste of garlic I promise but it will draw out the flavour of the food.

Bay leaves bring a soft warm flavour, especially to creamy sauces and egg dishes. It is very easy to grow and is available all year round so you can just grab a couple of fresh leaves when you want them. Bruise them gently to bring out the full flavour and aroma. My Bay Tree is just outside the door so I can grab a handful without having to get wet in the rain. Another favourite for me is Parsley, again for sauces but equally delicious in savoury dishes or as a garnish where it brings a unique flavour all it’s own. Coriander is also very popular of recent times and makes delicious soups when combined with quite ordinary ingredients like Carrots. Basil has a very similar relationship with Tomatoes and is a marriage made in heaven.

I use a great of Nutmeg in cooking as well, particularly with fish and cheese dishes, freshly grated it is almost perfumed. Going for a completely different taste sensation English Mustard powder is also very useful to draw out cheese sauces and makes a Welsh Rarebit something very special indeed, particularly if you add a dash of Worcestershire Sauce. Cinnamon is useful spice with red meats, I prefer to use a Cinnamon stick and let in infuse in the sauce for a while rather than the ground spice.

Rosemary is traditional accompaniment for Lamb but I find it very useful with chicken and fish dishes too, along with citrus fruits – the grated rind of lemons, limes and oranges can really lift a dish and cut through the richness that sometimes overpowers your taste buds. For more oriental dishes I like to use Ginger and Spring Onions (Scallions) or Chives which are a little more delicate.

There are some low sodium alternatives to salt on the market and for most people these can be used quite safely. If you have a heart condition however, they are not advised because of potential issues with some medications, if in doubt you should check with your medical practitioner. There are so many alternatives to all forms of Salt that fall well within the healthy eating guidelines that it should not be necessary to add any salt as there is sufficient for our health needs within the natural foods themselves.

Annie Horthorne grew up in the catering business and has always been an enthusiastic and highly regarded cook. She has a special interest in healthy eating and how to make it tasty and fun. Annie’s delicious healthy eating recipes can be found at The Healthy Eating Guide

Learning to Cook is not so easy as it sounds, Fortunately, if you are lacking in cooking skills, you can take the option of taking cooking classes in the USA. And with all the specialized classes offered in the USA, there is no way you won’t find a recipe or cooking style ideal for your circumstances! Some of the classes are done by top-notch chefs and some are taught by cooks specialized in a particularly cuisine, or in cooking for large groups.

Read the rest…

When you are camping out you do not have to put up with snacks and dehydrated dinners. Nor do you have to make cooking seem like a chore. Using a few easy camping recipes you can eat as well as you do at home. Part of the fun of camping is experimenting with different ways and types of cooking. Below are four tasty recipes for you to try.

Read the rest…