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الثلاثاء، 15 أغسطس 2017

improve your cooking skills

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improve your cooking skills




A loose definition of the word improvisation is to invent, compose, or perform something extemporaneously. For example if you've ever seen a Woody Allen movie, laughed at a sketch on Saturday Night Live or heard Miles Davis play notes of music not bound by this earth, you've experienced improvisation in action. As it is in movies, sketch comedy or jazz the joy of improvisational cooking is in the results that spring forth from inspired creation. How do you use a recipe? Do you follow each step and measure each ingredient with the precision of a chemist? Do you nervously meter out the baking time of your cookies by tapping your foot to the cadence of the timer? We perform this culinary art to please more than our stomachs, the reasons too numerous to mention. Whatever the reason we usually approach it with recipe in hand. Often times a recipe we don't understand. The essence of Improv Cooking, with it's somewhat Zen like approach, demands you're imagination and instinct to help you solve the riddle of the recipe. The Steps Towards Improv Cooking Improvisational cooking is not so much reading and following a recipe as it is using skills and techniques to take a recipe to another level or create a recipe out nothing more than a larder full of ingredients. You have to possess a certain amount of skill and understanding before plunging in to any kind of cooking. Improv Cooking is no different. It forces you to trust your instincts as well. Follow these seven simple steps and you'll soon be free to open the fridge and just start cooking.
#1 Taste As Many Different Styles of Cooking as Possible This is probably the simplest of all the Improv techniques to learn and master. Just eat as many different cooking styles as you can. The axiom is straightforward. The more you're exposed to, the more imaginative you'll become. Fill your headphones with nothing but Britney and it certainly would be difficult to imagine Charlie Parker's saxophone. Consequently, eat nothing but the same restaurant or home cooked food all the time and your cooking vocabulary will reflect it. #2 Understand the Basic Fundamental Techniques of Cooking You can't pick up a trumpet and expect to sound like Miles Davis without knowing a few things first. I won't go into all the things that could and will go wrong. I'm sure you get the picture. Well, Improv Cooking follows the same rules. You can't expect to be able to whip out a perfect Coq Au Vin without knowing the techniques involved to do so. But, the rewards will be greater once you do. The following list is more than just the basic fundamentals though. I've listed all the techniques and methods that matter to the experienced cook. The Oven Group Roasting - Cooking with dry heat that surrounds the food with as much direct heat as possible. Pan Roasting - The wary little secret of every professional kitchen. This is a combination of method of starting the food in a hot sauté pan then finishing in a hot oven. Broiling - A cousin to grilling, this is direct heat cooking with the heat source above the food instead of under it. Braising - Moist heat cooking usually achieved in a sealed container like a Dutch oven, tagine or stoneware crock. Baking - A dry heat method of cooking usually referring to breads, pastries etc. The Wet Group Boiling - Cooking in a large quantity of liquid, usually water. Steaming - Cooking in a sealed container with a small amount of liquid (usually water but not especially) with the food suspended over the liquid so that it only comes in contact with the steam vapors. Poaching - Best known as a method to cook egg, fish and perhaps chicken. This is cooking in a hot still liquid where the liquid never reaches more than a bare simmer. The Frying Group Sautéing - Cooking in a hot pan with little or no fat (butter, oil etc.) Pan Frying - Very similar to sautéing, except done with more fat. Sometimes enough to almost immerse the food. Stir-Frying - The Asian method of cooking in an extremely hot pan, usually a wok, with very little fat while keeping the food almost in constant motion. Deep-Frying - Cooking by totally immersing the food in hot fat. The fat does the job of cooking by encircling the food with heat, thereby allowing it to cook faster sealing in natural juices and flavors. If done properly it's not the health demon most people assume it is. The Outdoor Group Grilling - Cooking over direct heat with the food usually supported by a grate of some sort. This method can be performed indoors as well with the right equipment. Smoking - This is actually two sub groups. Hot smoking is cooking at temperatures that will cook the food at the same time it infuses the food with smoke flavor. Cold smoking is done with the heat source separate from the cooking chamber so the food is enveloped in low temperature smoke that will infuse flavor without cooking. Rotisserie - Like grilling, this method does not necessarily have to be done outdoors for the lucky few that have the capability in a well-equipped kitchen. Either way this is cooking with the food suspended over or next to direct heat and rotated via by some mechanical means. The Sauce Group Here's where it gets a little dicey and can separate the cooks from the pretenders. Some of these techniques are best learned at the elbow of someone who's been there before. But don't let that stop you from digging in and trying on your own. You may come with some pretty awful stuff, but the attempt will teach you a lot. Stock - A cornerstone of cooking, whether, meat, fish, poultry or vegetable. A low and slow cooking that's meant to draw the true essence of flavor into a liquid form. 
Brown Sauce - Usually made with beef or veal, but can be made with any brown stock made from roasted bones, flavored with aromatic herbs and vegetables. 
Demi-Glace - Similar to brown sauce only made without a thickener and reduced to thicken and intensify flavors. White Sauce - Also known as Béchamel, made with milk and or cream and thickened with a roux (flour and butter paste) Veloute - Constructed very much like white sauce, except the milk is replaced usually by a light colored stock of either meat or poultry. It is often enhanced with egg yolks and butter at finishing. 
The "Aise" Family - This includes Hollandaise and all its progeny like béarnaise, choron etc. and mayonnaise and all its descendants like aioli, remoulade etc. These are all emulsion sauces with egg bases and a body made mostly of oil or butter. Other Emulsions - This can range from aiolis or butter sauces to vinaigrettes, to pan sauces that are thickened or finished last minute with butter and or cream. Gravy - A sauce in loose terms only. Gravies are usually made with the juices collected from roasting meats or poultry. The non-thickened varieties are sometimes called "Jus" in modern menu vernacular. The Soup Group The Hearty Family - This includes all the varieties you want to serve in meal-sized bowls like beef stew, chicken and dumplings, chili, chowder and minestrone. Bisque - Usually and intensely flavored soup that's been thickened with rice, potatoes or a flour paste called panade. Purees - Similar to bisque in nature but usually made with a single vegetable flavoring and thickened by pureeing the entire mass via some mechanical or manual means. Often times these soups are finished with cream. Creams - Any soup, thick or thin, where a significant portion of the liquid is either milk or cream. 
Broth - Often confused with stock, both are liquids that have been flavored with aromatics. But the basic building block of stock is bones whereas broth is composed from pieces of meat giving it more collagen. This is the lip sticking quality that gives broth its viscous body. Consommé - A broth that's been clarified with egg whites The Miscellaneous Group This is a hodgepodge of techniques that will give you a little more depth to your creativity. 
Papillote, Packages and Pouches - This is where the food is wrapped and sealed in paper, foil or sometimes a natural wrapper like corn husk or banana leaf. The packages can be cooked by baking, steaming, boiling or grilling. Dumplings - This is a very broad category of foods and methods that includes many varieties that I'm going to break put into two families. The filled dough variety and the nothing but dough variety. The filled dough relatives have names like ravioli, dim sum, kreplach or pierogi. After filling, these succulent siblings can be steamed, boiled, baked or fried. The nothing but dough relations generally just go by the name "dumpling" but sometimes have the main flavoring preceding their surname such as apple or onion. Also on this branch of the tree are hush puppies, zeppoli and matzoth balls. Croquettes - Usually a fried delicacy, but sometimes baked. A soft filling of any manner of meat, cheese, vegetable or fruit encased in a crisp shell. Brining - Very popular these days. Besides turkey at Thanksgiving, it's an essential step in the process of smoking certain foods, like salmon or ham. But will often stand on its own in foods like gravlax or prosciutto. Paté - A French term to describe a dish made with forcemeat (ground) of innards or any kind of meat. But the technique occurs in other cuisine and has recently been tagged to concoctions of vegetables or fruits as well. Cold meatloaf is technically a pate. Charcuterie - Pardon my French, but they did have a huge influence on the world of cooking. This term covers all manners of sausage making and preserving of meats. The Baker's Group This group of techniques is where the art of cooking meets the science of food. Precision in measurement, combination of ingredients and technique is of utmost importance. Discipline and a strict adherence to formula must replace the looser attitude you can give to other areas of cooking. But, as in life, there are no absolutes. Once mastered, these techniques will reveal many ways to tweak and stretch a recipe to your will. Yeast Breads - These can be savory or sweet, loaves, rolls or doughnuts. They can be baked, fried or steamed. Quick Breads - The "Quick" generally refers to the active leavening that's achieved with eggs, baking soda, baking powder, and any combination thereof. These can be baked in loaves or cups (then they're called muffins). Or steamed in molds which will change their name to pudding. 
Pies, Tarts and Cobblers - Be they one crust or two, hand held or deep dish, cream filled, fruit filled, custard or meat. The basic construction varies very little. Cakes and Tortes - The basic building blocks of flour (usually wheat but can be any variation), sweetener (sugar, honey whatever) and leavening (very similar to quick bread) rarely change. The differences all come in the flavoring and final construction. Icings and Frostings etc. - Really a sub group of cakes and tortes, but for this purpose it stands alone. I'm including in this arena fondant, buttercream, ganache, boiled icing and all the wondrous creations done with pulled sugar. Soufflés and Mousse- A seemingly daunting hurdle to the novice, but once the simple construction of flavoring base lightened with egg whites in the case of soufflé or whipped cream for mousse is mastered the sky is the limit.
Custards - Learning how to manage both breeds, baked and stir-cooked over heat, opens opportunities for both sweet and savory variations. Puddings - A difficult process to pin down because of the wide range of foods that can be called puddings. #3 Learn the Relationships of Aroma, Flavor, Texture and Color The relationships of aroma, flavor, texture and color are possibly the most important aspect of improv cooking. In order for any dish to be cooked well, the dish must be whole. It must appeal to all the senses completely and with harmony. Webster's Dictionary describes these elements in the following way; Aroma - A pleasant characteristic odor Flavor - the taste experience when a savory condiment is taken into the mouth Texture - The distinctive physical composition or structure of something, especially with respect to the size, shape, and arrangement of its parts. Color - That aspect of things that is caused by differing qualities of the light reflected or emitted by them. 
To make all of this work in harmony is no small task. Whether from recipes or you're imaginations it's the crux of all cooking. To neglect or diminish anyone of these elements would result in a dish that's not complete. And by contrast, to enhance or over emphasize anyone of these elements as well would result in a dish that is off balance and probably not very appealing. So how do you know when you get it right? Is there a formula or system of measuring these elements that can insure all the pieces of the puzzle are in place? No, you just know when it works. Even though the balance of these elements is crucial, the right answer is up to you. Let your self go and become the dish or as was first said in Caddyshack "Be the ball!" Let your senses tell you what's happening in that pot or pan. Smell, taste, look and even listen to the food as it cooks. It has a great story to tell if you let it. #4 Learn the Art of Accompaniment Very few things we cook stand-alone. Even the most well-crafted stew or soup becomes even more complete and interesting by what it is served with. The gamut of choices can range from side dishes to condiments to beverages and even to the choice of lighting or music. In fact there are too many choices to discuss in detail. The best way to approach this dilemma is to first understand the goal. Because there are huge differences in these as well, a simple lunch for two suggests a different set of choices from a large family gathering or an elegant supper. Throw this into the mix along with your own level of ability or comfort with certain techniques and dishes and well I think you get my point. Perhaps the best way to approach this step towards Improv Cooking is to begin with what you know, because just as the right accompaniments can make a meal, the wrong ones can just as easily destroy it. #5 Cook With Others "One can acquire everything in solitude except character." 
Stendhal, On Love, 1822 Unlike jazz, comedy or any of the other improvisational arts, where the act of improv is rarely done alone, you rarely think of cooking as something that can and should be done with others. Yet there are the accidental improvisational sessions that happen all the time. While developing the skills of Improv cooking, you should plan several intentional cooking sessions centered on a specific dish or meal that two or more people can prepare together. Cooking with someone else can magically open a door to your imagination. #6 Taste Analytically I started cooking because I wanted to understand the magic behind the food I was eating. Tasting smelling and analyzing ingredients to understand the effects each can have within a dish is an essential improvisational skill. The more you do it the easier it becomes to unlock the magic of a dish. This skill coupled with a solid understanding of technique will enable you to accomplish great things in the kitchen. #7 Break the Rules. Without a sense of exploration, which is the ultimate rule breaker, we would have never walked on the moon or experienced Nouvelle Cuisine. The space program produced hundreds of modern conveniences we enjoy today. Yet many food writers and Chefs look upon Nouvelle Cuisine with the same disdain as the embarrassingly wide collars and polyester clothing of the day. Nouvelle Cuisine left us with a legacy of pushing the envelope. Unlike any other period in cooking, Chefs were taking the expected and giving us a whole new way to see it. The foods, techniques and presentations that seemed far out and strange then have today become not only the norm for many Chefs, but a jumping off point to even wilder ways to cook. Breaking the rules is the mantra in many kitchens today. Savory foams, laser printed edible paper, carnival midway snacks served in the palaces of high cuisine are just a few of the ways rules are being broken. If something feels like a rule the next time you're in the kitchen, then break it. You may create something inedible, but you will learn a valuable lesson. I can't emphasize enough that once you combine your increased knowledge of techniques, flavors and construction your imagination will be free to see new avenues to explore. Soon the rules will start disappearing.

Outdoor Cooking Equipment - 20 Great Tips to Plan For the Coming Season

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Outdoor Cooking Equipment - 20 Great Tips to Plan For the Coming Season

Outdoor Cooking Equipment - 20 Great Tips to Plan For the Coming Season




Some people just love eating and some people just love cooking; but when it comes to cooking and eating outside most people say, hey, I love it.


So lets get to it. Summer will soon be upon us and the outdoor season beckons. Its now the ideal time to think about those barbecues you'll be having. Whether those meals will be on the patio or in the outback its now the time to ensure that you've got all your outdoor cooking equipment to hand and that you've got a good idea about how best to go about things.


There's many that will argue, including me, that nothing tastes better than food cooked outdoors! Don't you just love the aroma when cooking outdoors, the smells seems to just waft around as the food cooks and this makes everyone hungry. How is it that the food cooked outdoors always seems to smell so much nicer than when its cooked indoors?


Cooking outdoors comes in many guises. You and your family may prefer to use wood or charcoal because of those wonderful flavors that come from the charcoal and the smoke; or, you may prefer the cleanliness, control and convenience of cooking with propane gas. Whatever you prefer the market is now awash with great outdoor cooking equipment to make your cooking experience enjoyable and the results fabulous.


Now when it comes to choosing your outdoor cooking equipment a little thought is necessary as you can easily miss a trick or two and fall short when the time comes to perform! So, here are 20 great tips to help you make the right decisions when planning this season's outdoor cooking:

Firstly you must decide will it be gas or charcoal; don't fudge this one as its important; if you want ease and convenience go for gas grills; if you don't mind a little extra trouble & time and your family loves the flavors that are picked up from the smoke then go for charcoal;
If you go for charcoal always start the fire naturally, never use lighter fuels; let me say that again, never use lighter fuels! Why? Because no matter how long it is before you bring your food to the grill you'll pick up those chemical smells...Yuk!;
Ask yourself, are you making an investment for the future of just for the coming summer season; because thats how long cheap 'stuff' is going to last! I recommend making an investment in the future, therefore go for quality; as you know in your heart, you pay for what you get! Don't go cheap if you can afford better; for example: stainless steel looks better and lasts longer than aluminum and cleans up much better and easier; although it has to be said heat distributes more evenly and quickly with aluminum so the arguments are not always so clear cut; portable pick up and go grills are going to be great for tailgating and impromtu stops but they'll be a disappointment on the patio when cooking for a group of friends & family;
There are many styles & sizes of outdoor grills, picking the right one to meet your needs and of course your budget is important, but remember that quality counts; you don't want to be regretting your purchase half way through the summer! Go for the best you can.
Think about where you're going to be doing your cooking and buy your kit appropriately. Ask yourself, will we be cooking on the patio, or will you be tailgating or then again will we be going outback; this makes a big difference to your choice of kit; indeed you may decide that you need quite separate cooking equipment for the patio as opposed to when you're getting out and about. Gas grills are heavier and bulkier than charcoal, on the patio that's a bonus in the outback its a chore; gas grills cook quicker than the charcoal grills; some people hate gas grills by comparison because they love the flavors that wood bestows; gas grills are more expensive than charcoal ones etc. etc.
Decide what style of cooking best suits you because the kit you'll need will change with your preferred style of cooking. If you're into Jambalaya cooking then you should buy Jambalaya pots, if your going to be frying whole turkeys then a turkey fryer kit will be ideal; do you prefer cast iron stove ware for cooking, Dutch ovens are great for simple outdoor cooking or do you prefer open grills;? The questions go on and on and only you know what the family are going to prefer. Its not as hard to think things through as you might think, I suggest that you go to a store that sells the full range of equipment and ask yourself what's going to work best for us?
When cooking with propane check the level of gas in the cylinder and whenever possible have a second one in reserve. There's nothing worse with friends and family hovering, the meal is half ready and the gas goes out!!! If you've a replacement, no problem, but if you've not, just how bad can things get?
Don't forget basic safety advice when cooking outdoors; remember salmonella is just as happy and active outdoors as it is inside. So what to do? Keep those fresh meat plates and your cooking utensils away from any plates and cooking utensils that you'll be using for eating off. Yes i know its obvious but this is important and its easily forgotten especially by the kids if they take a hand;
Will you betaking your cooking kit out in the outback or to the beach where there are safety regulations preventing the use of certain cooking methods; how annoying is it to arrive and then find your kit isn't appropriate. And don't think you'll be okay they'll never know. have you seen the recent damage that's been caused by fires that get out of control; think safety first. Its important to remember that usually you find restrictions at picnic areas and on beaches & camping zones;
When you find a great recipe that cooks well outside share it with family; especially the simple tips that made it work out so well. Many people are apprehensive about cooking out doors and even when they do they make simple errors that you could help them avoid making. Simple tips need passing on;
Never pierce food on a BBQ or the juices will run out and it will dry out very quickly: most people who say they don't like BBQs do so because they hate dried out tasteless food that so often arises from a smoldering BBQ
Never cook meat too long as again it dries out
Always make sure that meat is fully defrosted before starting cooking on your grill, not only is this dangerous to your health but the food will burn on the outside before you've cooked it in the inside!
Try to cook slower rather than faster when cooking outdoors, except with you steaks of course, they need searing and a minimum of time is preferred for however well you like them cooked; [yes I know this goes against what conventional wisdom says and your desire to tuck ij but the rewards of slower cooked foods great exceed the extra time it takes; believe me
Always let your meat rest after cooking without cutting it up. This allows the juices to settle and the full flavor to come out, it also means all the juices don't run away across the serving plate; 7-10 minutes is all you need to wait and whilst the time is short the difference in flavor can be huge; try it.
Try marinating your meats before barbecuing, and remember, the longer the better, overnight if you can. If you do the flavors of your cooking will be greatly enhanced and your friends will marvel;
If you use a grill with a lid, keep it closed as much as possible. This improves the consistency of cooking due to the retention of the heat which otherwise is lost each time you open the grill; stop worrying and go and have a chat;
Try some of the many free recipes you'll find online; there are so many and some are really good. Don't get hooked on complication though; keeping things simple and experiment are the keys. But equally don't get into the ideas of those that say quick and easy is best go for things that cook quickly! NO. Marinades are simple and add tremendous flavor, cook slower than quickly and you'll retain more flavors;
Try out Dutch cooking; its easy and straightforward and the flavors are great; look for Dutch cooking recipes on the web;
Keep your outdoor cooking fun; share the joy of the cooking with friends & family. Try to get the kids involved; if you do you'll develop in them a lifetime passion for cooking, which is often hard to do in the kitchen. Better still you'll have a laugh and if you involve your friends you'll start appreciate them in totally different ways than before; its like a new way of bonding. You'll start to see them in a totally different light...... interesting! ... Oh, just one quick point, but take care the opposite can work out too.


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