Wednesday, December 2, 2009

Question of the day: Why does my souffle keep falling?

Many people worry about the souffles falling, but once they’re out of the oven they’re supposed to fall. Trust me, you won’t surprise anyone if your souffle isn’t towering 12 feet over the dinner table. Just take your souffles out of the oven and serve them piping hot. Everyone will “Ooh!” and “Aah!” and enjoy - not only because they’re tall, but because they taste good.

http://bakingbites.com/category/recipes/souffles/page/2/

Tuesday, December 1, 2009

Question of the day: In India, What does the term "Hot Spices" refer to?

Hot Spices is a literal translation of Garam Masala. The whole garam masala consists of cinnamon, cardamom, cloves, black pepper. In the ground up version nutmeg is also added. There are regional variations to this recipes where other spices like cumin and coriander are added. Oindrila submitted the correct answer.

http://www.goodcooking.com/quesfact.htm

Monday, November 30, 2009

Question of the day: What kinds of fish are healthy to eat?

The Omega-3s in fish are healthy for your brain and heart, help ward off cancer, and basically, as we hear all the time now, are just plain great for you. Fish has varying levels of Omega-3s. Check out this guide from the International Food Information Council for info on Omega-3 levels of a variety of fish—salmon and sardines are both great. Of course, fish can also have mercury, and this is something you don't want to eat too much of. It can make you tired, give you headaches and generally have a negative effect on your health. Read the FDA's Mercury Level list to find out about your favorite fish—generally the bigger the fish the more mercury. Your best bet—small fish high in Omega-3s. Learn to love sardines!

Sunday, November 29, 2009

Sunday Links: Nutritional Information

Calorie Counter Database
http://www.calorie-count.com/

Sponsored by About.com, search your favorite restaurant and see how they measure up. Items are graded (A-F) based on their nutritional value. How does your diet measure up?

Calorie King
http://www.calorieking.com/

A great resource on finding nutritional information on many restaurants and all other foods you love. Other resources available include BMI calculator, exercise information, health and nutrition quizzes, recipes, articles and more.

FitDay
http://fitday.com/

FitDay will help you track your daily calories, exercise, weight and more. Simply enter in what you eat and Fitday will do the rest. The food database contains a large number of items, but you can also add in your custom foods. Weight loss was never easier.

Healthy Dining Finder
http://healthydiningfinder.com/

Help in finding the perfect health food restaurant. Search by location, price range or view restaurants alphabetically. Sponsored by the National Restaurant Association, you can subscribe to the e-newsletter and discover why these restaurants were included.

Nutrition Data
http://www.nutritiondata.com/

Find extensive nutritional information on almost any food or recipe. Helps in selecting foods that best fit your dietary needs.

World's Healthiest Foods
http://www.whfoods.com/foodstoc.php

Find the healthiest foods around. View nutritional information, health benefits, and reasons why these really are the world's healthiest foods.

Saturday, November 28, 2009

Recipe Saturday: Lemon Bars

Lemon Bars

yield: Makes 24 bars
This recipe can be prepared in 45 minutes or less.

Ingredients

  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup fresh lemon juice
  • 1/3 cup all-purpose flour
  • hot shortbread base
  • 3 tablespoons confectioners' sugar
Preheat oven to 350°F.
In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.
Shortbread Base

Ingredients
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
Preheat oven to 350°F.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

http://www.epicurious.com/recipes/food/views/Lemon-Bars-101162

Friday, November 27, 2009

Question of the day: What is the best way to clean my nice kitchen knives?

If you've been putting your good kitchen knife in the dishwasher, shame on you! Don't put your good kitchen knife in the dishwasher! All those other dishes knocking your kitchen knife around will dull the blade considerably. Also, the harsh detergents used in your dishwasher can cause major damage to the blade and handle of your kitchen knife.

The best method to clean your kitchen knife is to use a soft bristle brush. Lay your kitchen knife down on the edge of the sink and scrub the blade and handle gently on both sides.

It's best to wash your knife immediately after use as some residue left behind by food can damage the blade of your kitchen knife. It can also be dangerous to leave a kitchen knife unwashed after it's been used to cut meat, poultry of fish.

Rinse thoroughly and dry in a place where the kitchen knife won't be knocked around by other dishes. An empty dish rack works wonderfully. You could also dry the kitchen knife on a dish towel or paper towels. Don't wipe the knife. Let it air dry to avoid damaging the cutting edge.

After you have thoroughly washed, rinsed and dried your kitchen knife you'll need to store it. Some people store their knives in a silverware drawer but this can cause damage to the blade as the knives knock against one another.

Thursday, November 26, 2009

Question of the day: How do I cook the perfect Thanksgiving Turkey?

Cooking a turkey is simple! Just follow these guidelines for creating a moist, delicious turkey that you'll be proud to serve to family and friends.

Basic Turkey Roasting Recipe
Courtesy of H-E-B Culinary Department

1. Heat oven to 325 degrees F.
2. Remove neck and giblets from the neck and body cavity. Rinse whole bird with cold water and pat dry with paper towels. Rub inside cavity and outside of turkey lightly with salt.
3. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush skin with cooking oil and season. Insert a meat thermometer into the thickest part of the thigh, not touching bone, or use a quick-read meat thermometer toward the end of the cooking time to check doneness. Cover top o turkey with foil, leaving an air space between turkey and foil.
4. Roast about 20 minutes per pound if 8 to 10 pounds or 14 to 16 minutes per pound for larger turkeys (see the chart). Remove foil from turkey during last 1 hour of roasting time.
5. Remove from oven when meat thermometer reads 170 degrees F in the thigh, or when turkey drumsticks move easily in their sockets and juices from the thigh run clear. (If turkey is stuffed, make sure stuffing reaches 165 degrees F.)
6. Let stand 20 minutes before carving.

Timetable for Roasting Unstuffed Turkey at 325 Degrees F

Uncooked Weight Roasting Time*


8 to 12 pounds
2 3/4 to 3 hours
12 to 14 pounds
3 to 3 3/4 hours
14 to 18 pounds
3 3/4 to 4 1/4 hours
18 to 20 pounds
4 1/4 to 4 1/2 hours
20 to 24 pounds
4 1/2 to 5 hours

* Add 15 to 30 minutes to these times when roasting a stuffed turkey.