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Home Cooking

August 7, 2011 By Leave a Comment

Just imagine how you have felt if you would have to rush to a nearby restaurant or call them to deliver food at home three times a day had you mother not cooked food for you. home cooking has been around since human beings stopped roaming like nomads and started settling. Indian women have been continuously associated with cooking. In fact, it is their greatest art as well as their duty to provide meals to their all family members. Earlier women used to learn cooking from their mothers and aunts as they used to stay at home most of the times. Nowadays, cooking is a real problem among women as they have sidelined these things and have steeped out of their homes in search of a new professional life for them. Although times have changed but they still have the same responsibilities when it comes to cooking food.

Cooking is an art as well as a science.

But above all, it is a necessity. All girls when they get married and enter into a new phase of life are expected to cook at home. If you also don’t know cooking and going through the wedding jitters, don’t worry. You can consider enrolling yourself in cookery classes and learn the art. There are lots of cookery courses available nowadays which teach you how to cook food. Both types of courses including basic and advanced are available that deal with every aspect of cooking such as how to clean and cut vegetables, how to cook veggies and Indian breads, how to cook non-veggie food items, how to prepare sweet dishes and cakes, how to lay table, how to use cutlery and table etiquettes and manners.

Once you make up your mind for enrolling yourself in cooking classes, it is wise to find a reputed and trusted finishing school which offers proper cooking lessons.

Conduct a thorough research before joining any course as you are putting your time, effort as well as hard-earned money. What you can do is browse through the internet and find out institutes in you vicinity that offer cooking courses. Contact them to check out their classes’ schedules and what all lessons they include in it. You can also visit the place personally in order to have a fair idea of things. Also don’t forget to discuss the finances as it is of course, a major concern. Asses all the available options and compare them. Select the one which offers best course at least price. Make sure that it is a reputed school and is up to the desired standards otherwise, you’ll be wasting your money, time and efforts.

Once you learn the art of cooking, you can now try different dishes at your home and get appreciation from your family members!

lifelong learning cookery classes offers a fun and informal way of learning uncomplicated, delicious cooking. We organize classes and workshops to promote home cooking and motivate women to be creative and confident in the kitchen as far as possible. Discover cooking classes at lifelong learning

Ingredients for Bento (serves 1) – Potato Salad – 40g Potato (1.41 oz) 10g Carrot (0.35 oz) 400cc Water (1.69 us cup) 1/2 tsp Salt 4cm Cucumber (1.57 inch) A pinch of Salt 1 tbsp Sweet Corn 1/2 tsp Vinegar A pinch of Sugar A pinch of Black Pepper 1 tsp Mayonnaise 1 Cherry Tomato – Chicken Karaage – 50g Chicken (1.76 oz) 2/3 tbs Kimchi Base or 1/2 Soy Sauce + 1/2 Sake + Grated Garlic 1 tsp Potato Starch Frying Oil – Honey Glazed Pumpkin – 40g Pumpkin (1.41 oz) Honey Toasted Black Sesame Seeds 1/8 Apple – Onigiri – 140g Fresh Steamed Rice (4.94 oz) Noritama Furikake – Egg & Seaweed Yukari Furikake – Red Shiso Leaf 2 sheets of 19×5cm Toasted Nori (7.5×2 inch) – Spinach Tamagoyaki – 1 Egg 40g Spinach (1.41 oz) 1 tsp Soy Sauce 1 Vienna Sausage 1/2 tsp Oil **Trick to make bento in the busy morning is preparing the ingredients the night before or using premade ingredients from the market. ** Recently, bento regained its popularity in Japan for its safe and balanced diet and many Japanese bring their own bento to school and work. About Music: Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org
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Campsite Cooking

August 7, 2011 By Leave a Comment

Campsite cooking should be fun rather than a challenge. After all, you’re on a holiday not a survival exercise and it can be as simple or as sophisticated as you like. On the one hand, you might want a simple one burner stove for tea and coffee with a barbecue for meals. On the other, you could rustle up several courses on a gas-powered double burner with grill. Whilst double burner stoves allow more cooking options, there are, of course, plenty of one pot recipes suitable for camping.

You’ll need somewhere to keep cooking gear and food in your tent; stacking plastic storage boxes with lids are practical and durable. As you won’t have loads of worktop space on site, a free-standing camp kitchen makes food preparation and cooking a lot easier as well as offering space to store pots and pans.

Coolboxes and insulated bags are real assets in storing perishable food and many sites will freeze your ‘ice’ bricks to use in them.

Mark yours with your name (best done with an indelible pen). Ideally, you could have two sets (one in use; one in the freezer) and hand them over for freezing in a marked plastic bag to make finding them easier. Nobody wants to spend holidays bogged down with cooking and cleaning but a plastic bowl makes treks to the wash block easier and a couple of tea towels make light work of keeping on top of washing up on site. If you’re new to camping, you’ll soon work out what suits you, what extras to pack and what to leave behind.

Gas is the most popular stove fuel as it’s clean, safe, reliable and convenient whether you’re travelling by car or on foot. Our ranges of stoves and cookware offer safe and reliable ways of preparing hot meals and our stores stock gas canisters that will fuel your cooking without fuss or mess.

Meths-fuelled stoves, like the Trangia, work by burning vapour from a simple container. With no moving parts, they are simple, reliable and very safe to use complete with cooking pots and windshield in a handy nesting package. For many years, these stoves have been the first choice of youth groups and are popular with backpackers.

To read the full article visit The Campsite Cooking Guide at Millets

 

I am a keen camper with copious camping experience and have travelled throughout the UK and Europe on many camping trips. I enjoy surfing the web looking for tips and advice as well as helpful guides. Hopefully I can help other keen campers with my experiences.

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Cooking Fish

August 7, 2011 By Leave a Comment

Choosing and Buying Fresh Fish

Fresh fish, sometimes known as ‘wet fish’, is usually purchased from a fishmonger or a fresh fish counter at supermarkets. Many supermarkets also sell pre-packed, portion controlled fresh fish which is kept at temperature of 0 – 4C and remain fresh for three days. Ideally fish should be eaten as soon as possible after it has been caught. This is often difficult in inland areas. Fish should always be chosen from a chilled or iced display counter.

All fish, especially oily and shell fish deteriorate very quickly. Lock for the following characteristics to ensure the fish you buy is fresh:

Cooking Fish

Fish can be cooked in many different ways using either dry or moist methods of cooking. When fish is cooked the changes which take place are similar to those which occur during the cooking of meat.

As there is less connective tissue in fish than in meat and no make it as palatable and digestible as possible. Fish should be cooked as little and as gently as possible as the fish proteins coagulate quickly and easily. If fish is over-cooked the flesh becomes rubbery and dry.

There are less extractives than in meat so fish should therefore be cooked in such a way that as much flavor as possible is preserved. During cooking proteins coagulate, collagen converts to gelatin and some shrinkage occurs. Shrinkage however is less than with meat. Shrinkage moist heat methods of cooking water, extractives and soluble mineral salts and vitamins are lost, therefore fish cooked by boiling or stewing can be rather tasteless.

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