Cooking with Children

I'm reasonably certain that many of us have either seen or at the least heard about the hit situation comedy "Married with Children" that controlled TV for a few years and is still shown in syndication in numerous markets around the planet. There are some excellent revelations that are shown by this frequently dysfunctional family and some pearls to bring into your each day lives. The same may be said when it comes to cooking with kids. There's little on this earth that can assist you in learning about yourself and the way your youngsters view you as simply as cooking with your kids. Of course, this is the ideal opportunity for plenty of us to let our hair down a bit relax, and have some fun in the kitchen. Sadly , if you're anything at all like me, this is a hard process to say the least. I could be a bit of a control fetishist in my kitchen.

It is my domain or sovereign territory you might say. For that reason it is tricky to give up that little of control and give the reigns to any one of my kids. On the other hand, I know they're learning significant abilities that they truthfully must know in life.

This information naturally doesn't make it any less difficult when I am scraping tomato ketchup out of places I wouldn't ever have thought to uncover it on my own. If you're considering cooking with kids you want to make certain you've got the correct ingredients available before starting. You certainly do not need to be caught without that cup full of patience you'll be requiring nor do you need to need to leave in the middle of things for a run to the local corner shop to pick up the missing ingredients.

Another great rough rule when it comes to cooking with youngsters is the KISS rule.

Keep it simplistic stupid. This rule will help out more than you ever realize. Firstly, most kids have comparatively short attention spans. While they need to learn and help mommy out, they also don't wish to have sufficient time to become bored with the details. Use straightforward recipes when cooking with kids and your possibilities for success will be much bigger than with excessively complex or ingredient intense recipes.

As if this was not enough to soak up another crucial rule when it comes to cooking with children is to wash as you go whenever it's possible. Trust me on this. While there is a part of you who will need to put off the job of cleaning the messes that are made till later, or wait until the end and only clean once, this permits the break for messes to layer and compound themselves. Consistently clean across the process for the best possible results. You must enlist your youngsters in the cleaning process too. While it could be simpler to do yourself, it is much more important to show them the fundamentals of cleaning as you go. Remember one day they may quite likely invade your kitchen while you are not looking. Cooking with kids can be a superb way to have an enjoyable day if you're able to let go of the control that you too frequently hold over the kitchen. Give over the keys to your dominion for a day of fun and frolicking among the flour and sugar and see just how many smashing memories you can make with your small ones along the path.

Plank Cooking - The Phenomenon and Art of Plank Cooking

A brief history of plank cooking

Cedar plank cooking was originally used by Pacific Northwest Indians over a hundred years ago. The Indians prepared and smoked their fish on a moist cedar plank and found that the taste of their fish was greatly improved.

In modern times, contemporary chefs have been systematically trying out new and ingenious ways of using cedar planks for almost every meat that you can possibly concieve, with excellent results.

With plank cooking, there really are no limitations as to what you can cook, virtually any meat or vegetable can be prepared, even entire courses of food can be cooked in one go!

The beauty of cooking with planks is that when they are smoldering over a flame, they impart a fragrant smoke that permeates the food whilst ensuring that moisture and succulence are retained with the steam that is produced from the cooking plank.

Using cedar planks in cooking has become something of a modern phenomenon, picking up a good quality cooking plank and using it effectively in a modern kitchen, or over a fire while camping, is remarkably easy once you have the basics down.
Cedar plank cooking tips

First of all, it is important to rinse a cedar plank for at least 1 hour prior to cooking. The longer you leave it the better. If you are cooking for an extended period of time, soak the plank for a minimum of four hours, up to a whole day. This will help to ensure that the plank doesn't dry out before your food is cooked.

Cedar plank cooking tips

Some people like to soak their cooking planks in beer, wine, or various fruit-based ciders to add an additional layor of flavor to the food through the steam during cooking.

Before you start cooking on a cedar plank, take the time to brush some olive oil onto the smooth side of the plank as this helps to reduce the chance of food sticking to the wood, much in the same way that we brush the grill of a barbecue to prevent meat from doing the same thing.

Now that the cedar plank is prepared, you can start placing your chosen fish, poultry, red meats or vegetables over a medium to high temperature on a covered grill.

Cedar planks are truly versatile as they can be used on any barbecue, be it gas, charcoal, or in the oven.

Tips for using cooking planks on the grill

Once you have positioned the plank on a barbecue grill, shut the lid and cook the food for somewhere between 20-40 minutes. At this stage, check the grill often, and keep a water spray handy to douse any licks of flames that rise from the edges of the plank. If you have positioned your plank correctly, you shouldn't have to worry about any flames.

Tips for using cooking planks on the grill

If the planks flare up often, turn down the temperature slightly, or raise it above the charcoal a little, and spray a little water on the edges of the cooking plank.

It depends purely on the type of barbecue grill that you are using, just use common sense and adjust the temperature or the position of the plank accordingly so that your food does not get overcooked.
Tips for using cooking planks on in the oven

If you are using your cooking plank in the oven, place the plank in a baking tray, remembering to soak it first for an hour or two before use. You can use an additional additive of your choice, such as cherry cider to enhance the flavor.

During cooking, keep an eye on the level of the liquid fairly often (avoiding opening the oven door when possible) to make sure that at least half an inch of water is present in the bottom of the baking tray.

If you are cooking meat, juices will be released from poultry, beef and so on. You can take this opportunity to baste the meat with the juices that seep down onto the plank, saving you the trouble of having to prepare a sauce to keep the meat succulent and full of flavor.

How to present your food properly on your cedar cooking plank

One of the greatest things about cooking with a cedar cooking plank is that when food is prepared on one and served to the table, they can look amazingly good, and are perfect for special occasions when presentation is everything.

Before serving food on your cooking plank to the table, place it on a heat-resistant platter, and then serve. Your guests will be impressed by your food that is smoldering and emanating steam and a wonderful aroma, and it is quite possibly once of the most visually appealing ways to serve food.

On top of that, your dining area will smell fantastic as well!

How to Avoid the Potential Dangers of Herbed Oils

Herbed oils can be wonderfully tasty additions to salads, marinades and stir fries, and as a dip for crusty breads. They are great to cook with, and make a wonderful gift. This is an excellent way to preserve flavor, aroma and the health benefits of your fresh herbs.

Prepare an herbed oil by combining two cups of a culinary oil with a half cup of finely chopped and cleaned fresh herbs or a quarter cup of your home-dried herbs. Thoroughly dry all washed herbs before adding them to the oil. Appropriate oils would include olive oil, safflower, sunflower, peanut, grapeseed, or peanut oil. Use your imagination and taste in selecting the herbs; but try garlic, basil, tarragon, rosemary, thyme, and salad burnet.

Some recipes call for just steeping the oil/herb mixture at room temperature, until the flavor and aroma are to your liking. Make sure you have used a sterilized container and lid, and that the herbs are completely immersed in the oil. After a week, strain out the herbs completely, and bottle the flavored oil, again using sterile conditions and containers.

Other recipes call for heating or sauteing clean fresh herbs in the oil for a few minutes at a low temperature. When the desired flavor is achieved, the herbs are filtered out using several layers of cheesecloth, and the oil is stored in sterilized bottles and sealed. The trick with either method is to make sure there is no moisture or bits of herbs left in the oil before you bottle it.

Because there are potential dangers of storing herbs in oil, never place sprigs of herbs in the finished bottle. Although this may look attractive, you are encouraging bacterial growth. Even if the oil is stored in the refrigerator, slow bacterial contamination can happen.

Two problems can occur with any herbal oil that has been infused. One is the growth of C.botulinium, a potentially dangerous problem; the other is rancidity. These two problems are not necessarily related. Botulism toxin can be present without any off-odor, while rancid oils will have a definite off-odor. Botulism will grow in a low acid environment, and in anaerobic conditions, both of which are met with oils.

Rancidity happens when oils are exposed, over time, to air, sunlight and heat. Rancidity will not make you sick, but could be unhealthy over time, since rancid fat contains certain chemicals that can damage cells and encourage cholesterol. Always discard any oils that have a noticeable off odor.

There are certain precautions you can take when making these flavorful oils for home use. By using dried herbs in making herbal oils, you are less likely to encourage botulism because of their low water content. Always store your herbal oils in the refrigerator, and you will greatly reduce the likelihood that these two problems will occur. The FDA recommends that you make any garlic-infused oils fresh, do not allow them to remain at room temperature, and discard them after only ten days. Use all other prepared and refrigerated herbal oils within three weeks, and after that, discard them.

Crispy BBQ Chicken Wings

Think in terms of two pieces per person and certainly nor more than three. You don't want your guests stuffed ebfore the main course. So allow one chicken wing a head. Depending on size, of course, 1 kilo of chicken wings is about 8 pieces.

Ingredients

* 1 kilo wings, each cut at the joints into three pieces
* 2tbs dark soy sauce
* thumb siced piece fresh ginger, thinly sliced
* 1 cup SR flour
* 1 tbs oil
* 6 shallots, very finely chopped
* 1 tsp Chinese 5-spice
* 1 cup ice cold water or soda water
* salt and pepper
* deep fat fryer or wok with oil.

Put the chicken in a pan and cover with water. Add soy sauce and ginger. Bring to the boil and simmer until the wings are cooked. This should take about 20 minutes, depending on the size. Give them longer if they need it. You want the meat thoroughly cooked but not falling off the bone.

Drain the wings and allow them to cool a little so you can handle them. Sift the flour into a bowl, add the oil and whisk in the water to form a smooth batter. Stir in the five spice and shallots. Season with salt and pepper.

Bring the fat fryer to high heat and then turn it back a little so that the fat is hot but not smoking. Dip the chicken pieces in the batter and cook over a medium to low heat until the batters is crispy and golden.

Tips:

• You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry.

• You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination.

• You should always marinate poultry in the refrigerator. Never leave it out in the open.

• Do not use the poultry marinade for basting.

• If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes.

Smoky BBQ Chicken

Ingredients

1 cup balsamic vinegar
¼ cup Dijon mustard
¼ cup honey
4 garlic cloves, minced
3 small shallots, minced
½ tsp kosher salt
½ tsp freshly ground pepper
¾ cup olive oil
Two-3 ½ lbs chickens

Marinate the chicken : In a bowl, blend together the vinegar, mustard, honey, garlic, shallots, salt and pepper. Slowly whisk in the olive oil. Put the chickens in a 2 gallon resealable plastic bag and pour in the marinade. Seal and turn to thoroughly coat the chickens. Refrigerate overnight, turning a few times.

Mop

½ cup dry white wine, ½ cup apple juice Combine the wine and apple juice in a spray bottle or small bowl.

Drain the chickens. Set them on a large rimmed baking sheet and sprinkle all over with the rub, inside and out.

Set the chicken breast side up on the grill grate over the drip pan, with their cavities facing the coals. Cover and cook for 2 hours, spraying the chickens with the mop every hour. Check the thermometer to maintain a temperature of 250° to 275° F.

After 2 hours, turn the chickens 90° F, still breast side up, so their sides are facing the heat. Be careful When turning the chickens to keep the juices inside the cavities. Spray the chickens with the mop. Cover and cook for 1 hour, then turn the chickens so that their opposite sides are facing the heat. Spray again, then cover and cook for 1 to 1 ½ hours longer, until a thermometer inserted in the inner thigh reads 170° F.

Transfer the chickens to a rimmed baking sheet.

Pour the cavity juices into a serving bowl. Let the chickens rest for 10 minutes. Cut off the whole legs and transfer them to a platter. Slice the breast meat off the bone and transfer to the platter. Add any accumulated juices to the serving bowl.

Serve the chicken with the juices and your favorite BBQ sauce.

Zesty Orange BBQ Chicken

Ingredients

2 1/2 lbs chicken parts

BBQ Sauce:

1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:

1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals.

In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin?side?down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.

Tips:

It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper.
You can place it on a tray to catch any drips that may fall as it thaws.

When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours.

The other alternative is to leave the bird in its wrapper and put it into a
heavy paper grocery bag. Close up the bag and put it into a cool room. You
will need to check it frequently, and once the bird is thawed, you must cook
it immediately.

Zesty Orange BBQ Chicken

Ingredients

2 1/2 lbs chicken parts

BBQ Sauce:

1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:

1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals.

In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin?side?down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.

Tips:

It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper.
You can place it on a tray to catch any drips that may fall as it thaws.

When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours.

The other alternative is to leave the bird in its wrapper and put it into a
heavy paper grocery bag. Close up the bag and put it into a cool room. You
will need to check it frequently, and once the bird is thawed, you must cook
it immediately.

2 Best Microwavable Holiday Desserts

Christmas is just around the corner, so it’s time to start planning out a perfect meal for all of your friends and family. While a traditional Christmas dinner with roasted turkey, mashed potatoes and cranberries is perfectly acceptable, why not mix things up with the dessert menu this year? Steer clear of eggnog, cheesecake and candy canes and whip up something truly unique instead. You can easily create something delicious this year in minutes using your very own microwave. If you’re searching for some great recipe ideas, check out my list below.

Hot Cocoa Cake

Ingredients:

10 tablespoons of hot cocoa

3 tablespoons of flour

3 tablespoons of oil

2 tablespoons of water

1 egg

A dollop of whipped cream

Instructions:

Mix the flour, hot cocoa and the egg together in a large microwavable coffee mug. Stir everything together well. Then mix in the water and oil. Heat the mixture in the microwave on high for about 3 and half minutes. The cake will rise slightly out of the mug, but once it cools it will shrink down. Let it cool for a couple of minutes, then top it with plenty of whipped cream and voila!

Easy Bake Baked Apples

Ingredients:

1 red apple

2 tablespoons of raisins

1 tablespoon of brown sugar

1 tablespoon of nutmeg

1 tablespoon of water

1 tablespoon of ground cinnamon

Instructions:

First core the apple, while keeping the bottom intact. Next mix the raisins, brown sugar, nutmeg and ground cinnamon together in a small bowl. Then fill the apple with the dry mixture and place it in a microwavable container. Pour the water around the bottom of the apple. Cover the container with plastic wrap and place it in the microwave on high for 1 and half minutes, until the apple is soft. Serve immediately with ice cream if desired.

You don’t have to spend hours and hours of your precious holiday making a delicious treat for your family this year. Spend your time unwrapping that beautiful vintage bird cage your kids bought you this year or kissing your sweetie under the mistletoe instead of making dessert!