Sunday, April 26, 2009

Cooking and Choose Chef Career

If you find yourself right at home in the kitchen, perhaps a chef career would be right up your alley. For more detail go the thought of a chef career comes to mind, it may project thoughts of slaving over a hot, smelly grill, flipping burgers and hearing endless orders shouted through a loud speaker. While that may be the scenario for some chefs, there are actually many different options for this occupation.
Cooks for fast food and restaurant chains are always in demand because quick employee turnover is almost guaranteed. Many high school students take on these less-paying jobs solely as a summer gig. Others use the opportunity to bring in income until a more profitable job is found. However, restaurant, fast food and short order cooks are still categorized within the chef career spectrum and having the skill of producing high quality, tasty food is a talent that not everyone has. For more detail go has to begin somewhere, and working for one of these kitchens provides cooking experience, looks good on resumes, and can act as a jumping off point for beginning a chef career.
If baking will be your forte in your chef career, perhaps a job at a cafeteria or nursing home would be a good job selection. While fast-food workers are constantly frying up and scooping out the same food products daily at a lickety-split pace, an institution kitchen is a more relaxed atmosphere where a variety of traditional, slightly more healthy dishes are prepared.
For instance, many cafeteria kitchens designate two or three items in which an employee is responsible for preparing and baking daily, such as a cook who makes bread products, one who creates casseroles, and others who hand-bread and roast chicken. Having a set food prep schedule gives a cook or chef the opportunity to ease into their specialty and, over time, perfect their craft.
After a few years of experience, it may be possible to advance to a head chef position at a prestigious eatery, such as a steak house or hotel restaurant. This chef career is a bit more stressful, as you are not only in charge of a kitchen full of employees; you are also required to insure the food going out to the paying customers is first-rate and superlative. A chef career at this high status will pay a higher income because cooking skills must be paramount and management skills proficient.
Possibly the most sought-after chef career is as a personal or private household chef. To be selected as a personal chef because of your impeccable cooking skills, creative dishes and flawless meal presentations is the height of honor for a chef after years of hard work and practice.
If you are considering a chef career, knowing how to cook is not enough. You must perfect your craft and stand out from all the rest who are your competition. Enrolling in a vocational school which provides cooking instructions or even a specialty college or institution could help mold you into the cooking expert that will send you on your way to the world of chef careers. By SMITH BLINT

Thursday, April 16, 2009

How to Choose a Good Ice Cream Maker?

"How To Choose A Good Ice Cream Maker?"

Ice cream! Everyone loves it. But sometime when we craved for it at inconvenient times, where do we going to find it? Why not make your favorite ice cream right at home? All you need to know is how to choose a good ice cream maker.
Ice cream makers are available in a wide range of prices from around $50 right up to $500. Some models cost so much because they have a built in freezing compressor. For home users, the lower priced models will be fine. There are two basic types of ice cream maker to choose from. One uses rock salt and ice to cool the ice cream mix, while another ice cream maker has a canister that you put in the freezer to cool the mix. If you are going to making large amount of ice cream, you will want to purchase ice cream maker that uses rock salt and ice, because the canister only makes 1.5 quarts. The electric crank ice cream maker is faster and easier.

You will get better results because the bowl turns at a constant speed.
Once you have choose the ice cream maker that you want, you need to find the right ice cream recipe. There are many varieties available so try a few until you find the perfect one.
Ice cream’s taste will become richer and texture will be smoother if you are able to freeze ice cream faster. Pre mix your ingredients and then pre chill them for at least 5 hours before putting them in the ice cream maker also helps.
You will know your ice cream is done by the look of it. It will look like soft ice cream. Once the canister has been in the freezer for a couple of hours you’ll have a nice looking solid texture ice cream. If you want your ice cream to freeze faster just move it to a metal bowl, cover it foil, and place it in the freezer. It will freeze up in ½ the time used to freeze in a plastic canister.
You can buy pre mixed ice cream packages too. Although they are convenient they do not have the flavor of ice cream made from scratch. You can try both and see which type you prefer. By Tan Wei Loo

Monday, April 6, 2009

Nostalgic Chicken and Dumplings

Remember the good old days of big family meals at grandma's house? Undoubtably, chicken was often on the menu. One of the ways grandma could feed the whole family inexpensively was with a big pot of chicken and dumplings. If you want to revisit those meals with your own, here is a recipe for chicken and dumplings. Now they may not taste like grandma's, after all she was the best cook around, but they will probably be real close. Nostalgia Chicken and Dumplings is a great, inexpensive way to feed your family today. Aren't we all looking for ways to cut back on spending?


6 bone-in chicken breast halves, skin removed
2 whole cloves
12 frozen pearl or small whole onions, thawed
1 bay leaf
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp black pepper
1 cup chicken broth
3 tbsp cornstarch
1/4 cup cold water
1/2 tsp browning sauce, optional
1 cup Bisquick baking mix
6 tbsp milk
1 1/2 tsp parley flakes

Place chicken in a slow cooker. Insert cloves in an onion and add to slowcooker. Add bay leaf and remaining onions. Sprinkle chicken with garlic, salt, thyme, marjoram, and pepper. Pour broth over chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken and keep warm. Discard cloves and bay leaf. Increase temperature to high. In a small bowl, combine cornstarch, water, and browning sauce until smooth. Slowly stir into the slow cooker. In another bowl, combine biscuit mix, milk, and parsley. Drop by tablespoonfuls onto simmering liquid. Cover and simmer for 20-25 minutes without lifting lid. Dumplings are done when a toothpick inserted in center comes out clean. Serve dumplings and gravy over/with chicken.

Enjoy! By Grandma Linda

Friday, April 3, 2009

Corn Pie With Tomato Salsa and It's Diabetic Friendly

If you are looking for a new recipe to dazzle your family and friends, give this Corn Pie with Tomato Salsa a try.


Salsa Ingriedients:

2 1/2 cups chopped tomatoes

1/2 cup thinly sliced green onions

2 tbsp chopped, seeded jalapeno pepper

2 tbsp lemon juice

1/4 tsp salt

1/2 tsp dried oregano

1/8 tsp freshly ground black pepper

Pie Ingredients:

1 1/4 cups crushed fat-free, salt-free crackers

3 tbsp grated Parmesan cheese

3 tbsp butter, melted

1 large egg white, beaten

vegetable oil cooking spray

1 1/4 cups fat-free milk, divided

2 3/4 cups corn kernels

1 tsp Splenda

1/2 tsp onion powder

2 tbsp flour

1/2 cup thinly sliced green onions

3 tbsp chopped ripe olives

2 large egg whites, beaten

1 large egg, beaten

1/4 tsp paprika

Preheat oven to 400 degrees.

To prepare the salsa: In a medium mixing bowl, combine all the salsa ingredients. Set aside and allow the flavors to blend.

To prepare the pie: In a medium mixing bowl, combine the crushed crackers, cheese, butter and the one egg white. Toss with a fork until moistened. Reserve 2 tablespoons of the mixture. Press the remaining mixture into the bottom and up the sides of a 9-inch pie plate that has been coated with cooking spray. Bake for 5 minutes. Cool on a wire rack.

In a medium saucepan, combine 1 cup of the milk, corn, Splenda, and onion. Using medium heat, bring to a boil, reduce heat and simmer 3-5 minutes. Combine the 1/4 cup milk and the flour together in a small bowl using a fork or whisk until smooth. When smooth, gradually add to the corn mixture. Cook until thick, shouldn't take more than a minute or so. Remove from heat. Stir in green onions and olives. Combine egg whites and egg together in a small bowl; gradually add to the egg mixture. Pour into the prepared crust, and sprinkle with the reserved cracker mixture and paprika. Bake at 400 for 20 minutes or until the center is set.

Yields 6 servings of 1 pie wedge and 1/2 cup of tomato salsa. Per serving: 277 cal, 40 g carbs, 11 g protein.

Enjoy! By Linda Wilson