Cooking Essentials

Written Friday, September 5th, 2008 by Sarah Dorer

Whether you are a novice chef or have been cooking for years, there are certain items that everyone should have in their kitchen.  These items save you time, which we all know is precious, and can also affect the outcome of your dish in a positive way.  This is a list of utensils and other cooking items that I feel no aspiring cook should be without:

• Chef Knife-  A top quality chef's knife is very important because you will use it for everything from chopping veggies and smashing garlic, to chiffonading herbs and trimming meats.  Make sure you take good care of your knife so it doesn't rust, and keep it sharp for best results.  You can even buy them with built in sharpeners as well.
• Whisk- Find a great whisk and you will be so happy you did.  It will come in handy for making dressings, gravies, and sauces.  You will also use it anytime you prepare any baked good (if you don't have a big fancy mixer, or don't want to deal with the clean up of using it)
• Saute Pan- A medium to large saute pan is a must have!  You will utilize this for just about anything you cook.  Saute vegetables, sear meats, sweat onions, and even use it for one pot meals.  Find one with a Teflon coating so food won't stick and a heat proof handle so you won't burn yourself.
• Grill Pan/Griddle-  I have a grill pan that also doubles as a griddle and it is a lifesaver.  I use the grill side for chicken breasts, steaks, pork chops, etc., and the skillet side is great for pancakes, skillet potatoes, toasting buns, and even cooking bacon or sausage.  This enables you to cook a whole meal on one device.  Fast and less mess!
• Tongs-  I learned this little trick from Racheal Ray.  She uses tongs for everything!  Serving pasta, picking up salad greens, turning over meats, and even stirring sauteed veggies.  She has a great brand that have a nice coating so they don't scratch your pans or burn your hands. (see below)
• Pepper Grinder-  Fresh ground pepper adds so much flavor and freshness to any dish.  Way better than using that old stale pre-ground stuff.  Try it once and you will never go back
• Grater-  I have an old box grater that my Mom gave me a long time ago and I use it for so many things.  It has 4 sides that all have different uses.  You can grate cheese, of course, but you can also grate ginger, or use it to zest lemon or limes, and even garlic.  It saves you a lot of time, because rather than having to mince garlic by hand you simply grate it right over the pan and be done with it!

So try out some of these fantastic kitchen tools and see if they work as well for you as they do for me.  Hopefully it will make your life a little easier and allow you to spend less time in the kitchen and more time enjoying the fruits of your labor with your family.  I have also put a link to each item listed above in case you would like to purchase some.  Happy Cooking!

Victorinox / Forschner 8" Chef's Knife Fibrox Red Handle No. 40421

Oxo Good Grips Nylon Balloon Whisk

Rachael Ray 5-Quart Hard Anodized Orange Oval Saut¿ Pan with Helper Handle

Old Mountain Pre Seasoned 10119 Two Burner Reversible Grill / Griddle, 20 Inch

Rachael Ray 2-Piece Tong Set - Orange (51214)

MIU 8-Inch Bamboo Peppermill with Stainless-Steel Gear

Gourmet Standard Stainless Steel 4 Sided Box Grater with Scraper - GR00901

Baking with Your Kids

Written Tuesday, August 19th, 2008 by Sarah Dorer

Teaching your kids to bake can be a great way to spend time together and can be a lot of fun as well. But did you know that you are also teaching your child valuable information that they can used in their daily lives, at the same time? There are a lot of skills that can be learned through baking, and here are some of them:

Math

There is tons of math involved with baking. You can teach them how to measure dry and liquid ingredients while making it fun. Kids love hands on learning, and what can be more hands on than filling a measuring cup with berries, or squeezing out the correct amount of chocolate syrup? While they are measuring make sure to throw in some questions as well, such as "What do we get if we add 1/2 cup and 1/3 cup together?" Turn learning math into a fun experience and they will grow to love it, almost as much as those chocolate brownies they made.

Organization

The key to baking is being prepared. You want to make sure you have all the correct ingredients, measuring devices, and any other utensils you will need. You can have your children look over the recipe before you begin and make a list of any items that need to be picked up at the store. Then have them start gathering all the other items required, such as pots and pans, whisks and spoons, and spices and sprinkles. Teach them to group like ingredients together (dry and wet) as well. This is a skill they can carry over to school, and their jobs later on in life.

Following Directions

Baking is a great way to teach your kids how to do tasks in a certain order. Teach them how to mix dry ingredients together first, then mix in the wet ingredients. Ask them questions like "Would it make sense to add all the ingredients into the pan before me mixed them?" or "What would happen if we put the icing on the cake while it was still hot?" These types of questions can help them learn reasoning skills that will be used in homework and many other activities. Also remember to teach them to always wash their hands before and after cooking. They may not always remember the correct steps, but with repetition, they should start to become better with directions.

Responsibility

Giving each child a responsibility in helping make the cake will help build self esteem and confidence. Let younger children wash and dry berries, or knead dough, while older children can help measure ingredients. You children will feel so proud that they contributed and will want to help you cook all the time. This is also a great time to teach them about completing a project from beginning to end. Remind them that after you have your finished item it is time to clean up and put things away. Being tidy is definitely a responsibility that can carry over to their rooms at home and desks at school.

Storing Your Vegetables and Fruits and Keeping Them Fresh

Written Wednesday, August 6th, 2008 by Sarah Dorer

Fresh fruits and vegetables are a great addition to your diet; however, the cost can be detrimental to your pocket book, especially when they spoil before you eat them.  The key to saving money, and getting to enjoy those wonderful fruits and veggies, is learning how to store them properly.  For some reason, they never teach you which veggies you are supposed to refrigerate, which ones you are not, which ones to wrap, and which ones to let breathe (this should really be a class taught in high school).  So here is a little bit of knowledge on the subject.  I hope it will help you preserve the taste and quality of your produce.

For starters, vegetables remain fresh longest in a moist environment, such as your crisper drawer.  The setting should be set to high moisture for vegetables, and low moisture for fruits.  The crisper's function is to slow the dehydration of the vegetables.  However, there are some things you can do to help as well, such as wrapping most vegetables in plastic wrap, or storing in an airtight container.  Wrapping vegetables also helps contain odors and keep them from transferring to other foods.  There are some vegetables that should not be wrapped in plastic wrap; like mushrooms, which should be kept in a paper bag.

It is possible for vegetables to have too much moisture also, which can cause brown spots.  For lettuce and spinach, make sure they are drained well before storing, and place paper towels in the bag to soak up extra moisture.  You will need to change the cloth often.  You can also buy a special storage device made specifically for lettuce, which raises the lettuce and does not allow it to sit in accumulated moisture at the bottom of the container.

There are also some items that stay fresh longer if not refrigerated, such as potatoes, sweet potatoes, hard rind squashes, eggplant, and mature onions.  These should be stored in a cool, dry area.  Tomatoes should only be refrigerated once fully ripe and only for a short time.

You fridge's temperature setting is also very important.  The fresh food compartment of your refrigerator should be kept between 34-40 degrees Fahrenheit.  You can check this by using an appliance thermometer.  Having the temperature too low can result in freezing, which will turn your veggies brown and limp.

Here is a chart to help you with storage times for some of the most popular vegetables:

Follow these guidelines and you should be enjoying fresh produce from now on!  Good luck!

Sneaking Veggies Into Your Child's Diet

Written Sunday, August 3rd, 2008 by Sarah Dorer

Getting your children to eat their vegetables can be a stressful task. My own boys will tolerate corn, but that is about it. Many parents question how they can make sure that their children are maintaining a balanced diet and getting all the nutrients they need when they only want to eat chicken nuggets and mac and cheese. The answer: hide the veggies in their favorite meals!

This idea is not new, and I am sure that you have read about it and thought that it just might work, but then never tried it. Well, I assure you, it does work. In fact, WebMD reports that a study done at the University of Pennsylvania found that children showed no preference in pasta dishes that included veggies ground up into the sauce, and pasta dishes that did not. Researchers took steamed broccoli and cauliflower, blended it into the pasta sauces, and served it to 61 children over a 4 week period. The children did not prefer either dish over the other, and didn't even seem to notice the ground up veggies at all.

Another idea is to grate up zucchini and add it to pancake or cake batters. Your children will not be able to taste it, but the nutrients will be in there! You can also puree vegetables and add them to meatloaf and hamburgers. Grind up cooked white beans and substitute them for half the butter in your cookie recipes...more fiber and less fat! The possibilities are endless!

However, doctors do say that you should not hide all vegetables from your children. Children need to be exposed to vegetables often and learn to eat them with their parents. We need them to learn to like vegetables. Research has also shown that a child may have to see a vegetable 10-15 times before they will try it.

So hide some veggies if you need to, but also teach your children about different vegetables and how good they are for them. Include them in preparing them as well, and you just might help them find a new appreciation for our herbaceous friends.

The Wonders of Garlic

Written Saturday, July 26th, 2008 by Sarah Dorer

We all know that garlic serves as an important flavor component in dishes from a multitude of cultures.  Italy uses it in sauces, breads, pastas, dips, and dressings; Spain includes it in marinades, salsas, rice and bean dishes, and soups, among many others; Asia adds it to stir frys, noodle bowls, egg rolls and spring rolls, and the list goes on.  It is obvious that globally, we have an addiction to garlic.  Garlic is one of the most utilized ingredients on the planet because of its versatile flavor and diverse physical composition.  There are garlic powders, salts, flakes, and oils.  You can chop it roughly, mince it finely, or simply roast it and squeeze out the garlic goodness.

Ok, so we know about all of these things, but were you aware that garlic has medicinal properties as well?  According to Wikipedia.com, garlic has been used for ailments dating back to biblical times.  It is rumored to have been used as a cure for smallpox, and also used as a palliative (pain reliever) of symptoms from the heat of the sun in outdoor labor.  Modern day uses include employing its antibacterial properties to prevent infection, and treat intestinal parasites.

There are claims that garlic can help prevent heart disease by lowering blood pressure and cholesterol levels.  Some even believe that it has the ability to both, prevent and fight the common cold.  With all of these amazing new facts about garlic, why shouldn’t you cook with it as much as possible?  Well, maybe chronic halitosis would be a good reason, but I say go for it!  I mean, we have mouthwash don’t we?