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Benefits of Making your Own Homemade Baby Food
Making your own homemade baby food will ensure that what your child is eating is fresh, nutritious and free of additives. By making your own baby food, you'll be saving money. Also, you will have total control over what is put into your baby’s food....
Chicken Tetrazzini
This delicious and easy to make pasta dish is a meal on its own! A cream sauce is the signature of this pasta casserole that is believed to be invented in San Francisco, where it was named after the then-famous opera star Luisa Tetrazzini.
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Conquer Florence Italy
Florence Italy accommodation as far as hotel and farmhouse are
concerned, let your imagination go from richly furnished five
star hotels either in the hub of the city or smaller town
accommodations, hidden away in the green hued countryside....
Helen's non-lethal Chili Sauce
The best recipe for Chili (or chilli) sauce is a matter of much debate among fans - some like it hot, some like it extra hot, and some like it hot enough to remove the enamel from your teeth! The bottom line is, most people need a chili sauce strong...
Italian Cuisine: In The Heart Of Tuscany
When an American conjures up an idea of "Italian cuisine," often what comes to mind is pasta, red sauce, and garlic bread. Pasta, no doubt, plays a large part in most traditional Italian regional cuisine, and few cultures know how to employ a tomato...
Soup - A Meal In A bowl
Soup is often called a meal in a bowl; Various forms of cooking remove the essential nutrients from the vegetables, but soups retain most of the essential vitamins and minerals and makes a nourishing and a healthy meal.
Soups can be easily made...
The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them.
I'll go into why that is the case a bit later on, but for the time being let's just examine why we use marinades...
The Secret To Making Perfect Chili Fit For A King
Every autumn my thoughts turn to making chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock...
'Tis the Season for the Perfect Bowl of Texas Chili
There is nothing like it on a cool Fall day, or especially on Superbowl Sunday...a steaming, hot bowl of fresh Texas chili . It warms you from your tongue all the way to your belly. Having moved to Ottawa, the coldest capital in the world, from...
Why You Should Eat Lentil Soup at Least Once a Week
If you’re looking for a power-packed entrée or soup to spice up your life, look no further than the lowly lentil. Perhaps there was a reason why that lentil pottage was so tempting in the biblical story of Jacob and Esau. Esau knew that lentil soup...
Your Oven: Kitchen Ally or Public Enemy Number One?
As Thanksgiving approaches, newspapers, mega-stores, and food producers have recently begun their annual advertising assault to get your turkey dollars. Yet I suspect that huge numbers of people are living in dread and anxiety because they're...
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Choosing Mail Order Gourmet Meat Cuts
Buying meat is one of the finest delicacies left in gourmet food. There are so many cuts, tastes, and styles of preparation, filets, and seasoning to delight and tingle all senses. Saving money on gourmet meat can be easy, just follow the few basic rules that follow. When selecting a meat cut remember that the more taken to prepare this cut will mean that it is more expensive and this doesn’t necessarily mean it will taste better though. Choosing to have the meat with a bone in or filleted is up the person’s preference. The bone in is cheaper than filleted as this cut has taken less time to prepare. Meat with bone in will also cook faster as the bone acts as a heat conductor and cooks it faster. Filleted meats also may have less flavor than a cut with bone in.
Selecting meat can be time consuming and expensive if you are not sure what you want. Be prepared with a list of the cuts and styles you want before you leave home so you have an easy, convenience meat shopping expedition. Meat cuts are not all created equal. The more expensive cut is usually from a particular part of meat that is more tender and not a working muscle. The more expensive cuts usually come from the ribs, rump and loin of the animal. The working muscle usually refers to the shoulders and flank. Cooking these cuts also needs to be taken into consideration. To get the best taste out of your meat cook your more expensive meats for a short period of time with a high heat. The cooking time for working muscle cuts should be longer and cooked over a low heat. If meat is labelled as top sirloin, stewing, bottom round, marinating and top round then this mean will take longer to cook. Luxury and more expensive meats that use words such as tenderloin, T-bone, grilling and porterhouse, on the label need to be cooked faster on high heat.
Save money when buying your meat by selecting cuts that have taken less
time to be serviced. This refers to the preparation of the meat and this includes slicing up, tying the meat together, and removing skins or bones. Marbling is a term used with meat and this means the fat strips that are visible along the sides of the meat. This fat is not necessarily bad for you. Most people think that removing this fat will be healthier for them. When the fat is removed flavor is lost. Choose meat that has flecks of fat rather than strips on your meat cuts, this will obtain the flavor and be healthy too.
If the meat at the butcher looks or smells funny I suggest you go to another butcher. These are prime tell tales that the meat is not up to grade. Meat should smell fresh and the meat should be firm rather than tough or too soft. If the meat looks or feels funny it may have been sitting out for too long. The colors of the meat can also tall the buyer if it is a good cut or not. The meat should be a dark red color as this means the meat has been prepared and cut recently. The best before date on labels should have the date and time it was prepared and packed. The amount of meat that a person should eat at a mealtime is equivalent to a deck of cards or a clenched fist. Have plenty of vegetables with your meal as well as grains to keep your meal balanced. Meat is usually graded on a meat grading system that determines the quality of the meat. This USDA system will grade the meat from good to bad. There are also grading systems for commercial, standard meat and poultry.
About the Author: Mary is a gourmet chef specialising in the areas of meats and desserts.
http://www.gourmet-meats.com
Source: www.isnare.com
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