Cooking minus the mystique - Hagerstown Morning Herald 7 Jan 2009 at 7:08am Cooking minus the mystiqueHagerstown Morning Herald, MD - 49 minutes agoFor those who want to learn a new recipe and some kitchen tips, John Walla will host a cooking demonstration from 6 to 8 pm Thursday, Jan. ...
Home cooking a resolution that's clearly in focus - Chicago Sun-Times 7 Jan 2009 at 5:03am Home cooking a resolution that's clearly in focusChicago Sun-Times, United States - 2 hours agoToday we debut a monthly column on cooking on a budget, something many of us are concerned with in these days of shrinking 401(k)s. We'll give you tips and ...
Fell off the wagon? It's time to get back on - Belleville News Democrat 7 Jan 2009 at 4:02am Fell off the wagon? It's time to get back onBelleville News Democrat, USA - 3 hours ago... of Agriculture's "Recipes and Tips for Healthy, Thrifty Meals." 1. Preheat oven to 400 degrees. Spray baking sheet lightly with nonfat cooking spray. 2. ...
Area mom's meals well-thawed-out - Fort Wayne Journal Gazette 7 Jan 2009 at 3:07am Area mom's meals well-thawed-outFort Wayne Journal Gazette, IN - 4 hours agoOne of the best cooking tips I ever picked up!? As a member of Resurrection Lutheran Church, Ibe said she was asked to teach a small group about the ...
In a pickle and need advice? - Gaston Gazette 6 Jan 2009 at 10:01pm In a pickle and need advice?Gaston Gazette, NC - 9 hours agoFeatures will include irresistible recipes, useful cooking tips and techniques, healthy cooking ideas and the latest in kitchen and household gadgets. ...
Chefs' tips for cooking like a pro on a budget - ABC15.com (KNXV-TV) 6 Jan 2009 at 6:11pm Chefs' tips for cooking like a pro on a budgetABC15.com (KNXV-TV), AZ - 13 hours agoA word of warning: Cooking well and sticking to a budget aren't effortless. These tips will save you money only if you're willing to spend more time with ...
Try fondue for a tasty meal that's fun to eat - Danbury News Times 6 Jan 2009 at 5:48pm Try fondue for a tasty meal that's fun to eatDanbury News Times, CT - 14 hours agoWith winter's cold temperatures taking hold, The Melting Pot fondue restaurant offers tips for some indoor fun, fondue-style. Fondue is an interactive ...
Special to washingtonpost.com - Washington Post 6 Jan 2009 at 1:22pm Special to washingtonpost.comWashington Post, United States - 18 hours agoJoin us Tuesdays at 1 pm ET for What's Cooking, our live online culinary hour with Kim O'Donnel. A graduate of the Institute of Culinary Education (formerly ...
Dipping into culinary tips (Daily Pilot) 6 Jan 2009 at 11:43am Newport Coast resident and celebrity chef Jamie Gwen thinks a tasty party dip is essential for any New Year?s Eve party.
Cooking with all Things Trader Joe's: Crazytarian Recipes Made Easy - LA Weekly 6 Jan 2009 at 11:38am Cooking with all Things Trader Joe's: Crazytarian Recipes Made EasyLA Weekly, CA - 20 hours ago... have a blog that is filled with tons of recipes (many of them aren't in the book, so bonus there) as well as product reviews and healthy cooking tips. ...
Budget-friendly Tips for Feeding a Family (Today's News-Herald) 6 Jan 2009 at 9:33am (ARA) - Think it's tough managing your grocery budget and making the most of family mealtime? Meet Kathryn Sansone, a St. Louis mother of 10 who, along with her husband, puts dinner on the table six nights a week.
Click to eat: Local foodies blog tips, recipes (Provo Daily Herald) 6 Jan 2009 at 3:09am Feeling a little blase about the same weekly meals you've been passing around the table for the past ... can't even remember how long? Do your family dinners need a pick-me-up? Maybe it's time to give that worn, stain-splattered cookbook a rest. And you can do so by checking out some online food blogs that'll put a little sass in your sauce and make that old standby chicken recipe chic again.
KTAR Story Archives (KTAR 92.3 Phoenix) 6 Jan 2009 at 1:48am Glendale's expecting big bucks from tonight's Fiesta Bowl game between Ohio State and Texas. If you're hosting a Fiesta Bowl party tonight -- or other bowl parties this week -- Judy Toth with the Simply Impressive Cooking School has some tips for foods to serve.
Top Ten Tips for Faster, Easier Holiday Entertaining (Lexington Clipper-Herald) 5 Jan 2009 at 10:29am (ARA) - When you think of the holidays, what comes to mind? For some, it's spending time with loved ones, traditional family meals and joyful gift giving occasions. For others, it's the cooking, cleaning and toiling that comes with having holiday guests.
Kitchen Equipment Planning
A kitchen should be safe, convenient to work in, easy to clean and pleasant.
1.Type: (a)Working kitchen. (b)Working kitchen and dining room. (c)Working kitchen and living room.
2.Large equipment should be arranged for easy working sequence.
3.Working surfaces, sinks, etc, should be the correct height to avoid strain.
4.Tools utensils, etc should be stored near to where they are usually used.
Points to consider for large equipment
In choosing a cooker, you should consider:
1.The kind of fuel which is available and which you prefer, e.g. electricity, mains gas, cylinder of bottled gas.
2.How much money you can afford to spend.
3.Whether the size will fit the kitchen and the number of people in the family(e.g. oven size, the number of hot warming up plates, storing cooking utensils, etc.
4.Whether there is adequate space for warming up plates, storing cooking utensils, etc.
5.Whether the saucepans will balance on the plates/rings, especially small saucepans.
6.The position of the grill (eye level, waist level, or in the oven).
7.Whether the cooker is easy to clean, self-cleaning, etc.
8.Whether it is strongly made and well made (e.g. avoid cookers with sharp edges).
When using a cooker:
1.Use it safely and economically.
2.Clean it regularly.
3.Make full use of modern devices such as automatic timing, automatic lighting, etc.
Sinks
In choosing a sink, consider:
1.Its price and size.
2.The material of which it is made, e.g. stainless steel, porcelain, plastics, etc.
3.Whether it has single or double basins and draining boards.
If there is only one draining board, remember to choose a left-hand or right-hand draining board to suit your requirements.
When using a sink:
1.Clean it regularly with a suitable cleaner.
2.Keep the outlets clean.
3.Avoid blocking the outlet.
Refrigerators
When choosing a refrigerator, consider:
1.How much you can afford to pay.
2.The good points of each type. There are many makes to choose from, so spend some time deciding on the one which suits you best.
3.Whether it is frost free, whether it runs quietly. Other questions you should ask are: Is it cold enough? Is it fairly economical to run? Is it well designed inside?
4.Whether the size is suitable to fit the kitchen space and whether the door opens from right to left, or left to right (this is important if the refrigerator is placed next to s wall).
5.Whether it is big enough for the family requirements.
6.Whether the interior is well finished. Do the shelves fit well? Does the door close tightly? Are the controls easy and accessible?
When using a refrigerator:
1.Store food according to instructions.
2.Do not pack the refrigerator too tightly. Leave space for the free movement of cold air.
3.Clean it regularly.
4.Keep it tidy and check the contents regularly.
5.Cool the food before putting it in the refrigerator.
6.Do not leave the door open unnecessarily, of slam the door.
7.Use the smallest containers possible to fit the food and cover the containers.
Saucepans
1.Consider the material used. Aluminium and stainless steel are strong and easy to clean. Copper conducts heat quickly. Enamel is suitable for low-heat cooking. Non-stick pans are very useful for making scrambled eggs, etc.
2.Saucepans should suit the type of cooker used, e.g. electric cookers need flat-bottomed, ground based, fairly heavy pans; lighter pans may be used with gas.
3.Size is important, e.g. for number of people in the family or elderly people living alone.
4.Pan handles and lid knobs should remain cool. Pan handles must befirmly fixed. Lids should fit well buy not too tightly.
5.Saucepans should be easy to clean, e.g. rounded, where sides meet bottom, and non-stick.
6.They should balance well when held. Very large saucepans should have two handles.
