Chinese cooking and sauces go hand in hand. There cannot be one without the other and for good reason too! These two are main components in Chinese culinary culture. Usually, American Chinese cooking uses vegetables and the sauces are generally used as garnishing or to prepare authentic recipes. It is important to know that in Chinese dishes, many types of spices are used, and even more sauces are utilized. Fried rice, noodles and Manchurian are the three common dishes which are prepared using different varieties of sauces and tastes absolutely delicious.
In America, Chinese cooking sauces are better known as dipping sauces and as a cooking sauce to prepare chicken. In earlier times, the sweet and sour sauce that we all have grown to love began as a basic sauce that was used in preparing fish in different parts of the world. When this humble sauce made its way to America, the concept of ketchup was brought forward. This paved the way for popular American-Chinese dishes like the sweet and sour chicken. Other types of sauces that are widely used with Chinese meals include the Chinese dipping sauce, chilli oil, garlic sauce, oyster sauce and the ever-popular sweet and sour sauce. Besides being used in meals, these sauces can also be used in preparing fried rice or noodles.
Chinese appetizers like spring rolls and pot stickers are normally complemented by the Chinese dipping sauce. This and other Chinese cooking sauces are usually served and presented in little bowls along with the other dishes. Chilli oil is delicious when added into stir fried dishes or noodles. This oil is made from chilli peppers and can enhance the flavors of your dishes. The sweet and sour sauce is made from sugar and wedding vinegar. You can try adding some tomato sauce to the sweet and sour sauce. This will guarantee you a mouth-watering meal.
These different types of Chinese cooking sauces can be incorporated into your everyday meals to make it appetizing and delightful. Another example, the hot mustard sauce is very often used as a dip in Chinese dishes such as egg rolls and spring rolls. The hot mustard dip also goes well with other appetizers. Another sauce which can also be used as a dip or for cooking is the garlic sauce. What you would need is oyster sauce added with finely shredded garlic.
Chinese cooking sauces are very much favored in Chinese cooking as it adds instant flavor to any dish you cook. There are many varieties which could easily be adapted into your cooking, thus can be easily used with other dishes that you love. Be adventurous, and experiment with all the different types of cooking sauces. Add different ingredients to them and find one that suits your palate. You will find that by utilizing Chinese cooking sauces and dips, your cooking will evolve into more scrumptious and appetizing dishes.
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Tuesday, September 8, 2009
Saturday, September 5, 2009
Cashing In On Cooking Contests
Do you have a mouth-watering dish that everyone loves? Do friends call and beg you to bring your culinary masterpiece to their next dinner party? Are you starting to suspect that the only reason that you're on so many party lists is because of that dish? Well, my friend, it sounds to me like you just might be cooking contest material!
Winning a cooking contest can mean a lot more that hearing some hearty burps after a panel of judges devourer your great-grandmother's rhubarb pie recipe. If you're lucky enough to win the Pillsbury Bakeoff, for example, then you'll be taking home a very tasty one million dollars and a complete state of the art kitchen.
Many cooking contests are sponsored by food companies who are looking for new and unique ways to sell their products. They generate a lot of publicity for their company and sales of their food items go up correspondingly. Some contests are sponsored by cookbook publishers and food or home and garden magazines. People love to get new recipes and they'll snap up a magazine that's full of the best of the best from the latest contest.
While not every contest gives away 1 million dollars, there are lots of $5,000, $10,000 and bigger prizes out there as well as contests that award new appliances, home kitchen makeovers, and lots of other things that you've probably always wanted but couldn't justify dishing out the dough to buy. There's a huge number of smaller contests where you can win prizes including recipe books, aprons and more while you learn how to develop recipes the judges love.
Entering a cooking contest is easier than you think; and if you follow some simple rules, you could be stirring up a pot of money with Uncle Al's Meat Chili Pie, or Grandma's heritage cake. Here are a few tips to get you started:
Rule #1 is: Follow the rules
Don't assume that some requirement in the rules isn't important. Many people get disqualified from entering contests because they ignored one of the small or even one of the big rules. For example, if the rules say to print your name in block letters on a 3x5 unlined file card, then don't type your name on the back of a napkin. Keep a copy of the rules in front of you when filling out and responding to the contest application and check each item off as you complete it. You'll be crying like an onion peeler if you lose the one million dollars because you didn't pay attention.
Rule #2: Make your dish sound delish!
Did you ever notice that finer restaurants serve 'fresh brook trout lightly sauted in a demi glaze sauce with toasted almonds, fresh truffles and baby asparagus,' while the corner hash slinger serves 'Broiled Fish and Vegetables?' Making it sound delicious the first step down the path towards winning that prize.
Rule #3: Beauty is in the eye of the beholder.
And your panel of beholders, the judges, aren't going to spend too much time over a dish that looks like it was served in the mess hall of the 4077th MASH unit. Arrange your dish professionally. Presentation is the next step down that path.
Rule #4: Taste.
Your goal is to elicit a silent but honest 'Oh my, this is the best chili I have ever tasted in my life' comment from every judge that slurps from their spoon. After all, if they can get better chili out of a can then you're not blue ribbon material in spite of how good your dish sounds or looks.
Rule #5: NEVER GIVE UP
No one can win every contest. If the cook-off bug bites you then keep on cooking until you take home the big one. Remember, there's only one grand prize, but somebody's got to win it. Learn a bit more every time that you lose and, one day, you could be spending one million dollars!
Winning a cooking contest can mean a lot more that hearing some hearty burps after a panel of judges devourer your great-grandmother's rhubarb pie recipe. If you're lucky enough to win the Pillsbury Bakeoff, for example, then you'll be taking home a very tasty one million dollars and a complete state of the art kitchen.
Many cooking contests are sponsored by food companies who are looking for new and unique ways to sell their products. They generate a lot of publicity for their company and sales of their food items go up correspondingly. Some contests are sponsored by cookbook publishers and food or home and garden magazines. People love to get new recipes and they'll snap up a magazine that's full of the best of the best from the latest contest.
While not every contest gives away 1 million dollars, there are lots of $5,000, $10,000 and bigger prizes out there as well as contests that award new appliances, home kitchen makeovers, and lots of other things that you've probably always wanted but couldn't justify dishing out the dough to buy. There's a huge number of smaller contests where you can win prizes including recipe books, aprons and more while you learn how to develop recipes the judges love.
Entering a cooking contest is easier than you think; and if you follow some simple rules, you could be stirring up a pot of money with Uncle Al's Meat Chili Pie, or Grandma's heritage cake. Here are a few tips to get you started:
Rule #1 is: Follow the rules
Don't assume that some requirement in the rules isn't important. Many people get disqualified from entering contests because they ignored one of the small or even one of the big rules. For example, if the rules say to print your name in block letters on a 3x5 unlined file card, then don't type your name on the back of a napkin. Keep a copy of the rules in front of you when filling out and responding to the contest application and check each item off as you complete it. You'll be crying like an onion peeler if you lose the one million dollars because you didn't pay attention.
Rule #2: Make your dish sound delish!
Did you ever notice that finer restaurants serve 'fresh brook trout lightly sauted in a demi glaze sauce with toasted almonds, fresh truffles and baby asparagus,' while the corner hash slinger serves 'Broiled Fish and Vegetables?' Making it sound delicious the first step down the path towards winning that prize.
Rule #3: Beauty is in the eye of the beholder.
And your panel of beholders, the judges, aren't going to spend too much time over a dish that looks like it was served in the mess hall of the 4077th MASH unit. Arrange your dish professionally. Presentation is the next step down that path.
Rule #4: Taste.
Your goal is to elicit a silent but honest 'Oh my, this is the best chili I have ever tasted in my life' comment from every judge that slurps from their spoon. After all, if they can get better chili out of a can then you're not blue ribbon material in spite of how good your dish sounds or looks.
Rule #5: NEVER GIVE UP
No one can win every contest. If the cook-off bug bites you then keep on cooking until you take home the big one. Remember, there's only one grand prize, but somebody's got to win it. Learn a bit more every time that you lose and, one day, you could be spending one million dollars!
Thursday, July 30, 2009
Cooking Is More Than Just About Eating
Cooking is something that ties people together around the world. It is something we are familiar with. Not everyone has to cook for themselves but they have seen it done.
It is universal and connects us in a way that goes beyond age, gender, creed, or race. Traditions are made through the use of food. Celebrations call for special dishes especially prepared for that occasion. A birthday cake, a stuffed turkey or even a ham can all be foods that bring people together.
It does not have to be complicated. There are free recipes everywhere from the grocery store to the internet. Most dishes are not hard to make nor do they require ingredients not found in most grocery stores.
It all begins with a few basic items that every kitchen should have. Cooking utensils make the top of the list. There is no cooking performed without some basic tools.
While it might be nice to have a professional chef's kitchen at your disposal, it is not necessary. There are a few items that are a must in any kitchen, such as a mixing bowl or a set of pots and pans but you do not have to pay a ransom at the kitchen store in order to furnish your culinary workspace.
The best rule of thumb is to have items that are dual purpose. The only piece of equipment that should only have one use is the fire extinguisher. Space is normally limited so try to find cooking utensils that can be multipurpose.
Once you have assembled all of the basic kitchen items you will need, it is time to find recipes that you want to try. Remember to start small and work up from there. It does not have to be complicated.
Beginning chefs often make that mistake. They find an elaborate recipe and then become discouraged when it does not turn out the way it should. Just remember to take it slow, take it simple and try to enjoy yourself.
It should be about doing something pleasurable. It is more than just charring food to provide sustenance. It is a common ground for all people. Everyone must eat. The saying "You are what you eat" is very true.
The food we put into our bodies is an extension of our personalities and our culture. It is what brings us together in good times and in bad. It may seem daunting but in reality is incredibly easy and can open up a world of possibilities.
It is universal and connects us in a way that goes beyond age, gender, creed, or race. Traditions are made through the use of food. Celebrations call for special dishes especially prepared for that occasion. A birthday cake, a stuffed turkey or even a ham can all be foods that bring people together.
It does not have to be complicated. There are free recipes everywhere from the grocery store to the internet. Most dishes are not hard to make nor do they require ingredients not found in most grocery stores.
It all begins with a few basic items that every kitchen should have. Cooking utensils make the top of the list. There is no cooking performed without some basic tools.
While it might be nice to have a professional chef's kitchen at your disposal, it is not necessary. There are a few items that are a must in any kitchen, such as a mixing bowl or a set of pots and pans but you do not have to pay a ransom at the kitchen store in order to furnish your culinary workspace.
The best rule of thumb is to have items that are dual purpose. The only piece of equipment that should only have one use is the fire extinguisher. Space is normally limited so try to find cooking utensils that can be multipurpose.
Once you have assembled all of the basic kitchen items you will need, it is time to find recipes that you want to try. Remember to start small and work up from there. It does not have to be complicated.
Beginning chefs often make that mistake. They find an elaborate recipe and then become discouraged when it does not turn out the way it should. Just remember to take it slow, take it simple and try to enjoy yourself.
It should be about doing something pleasurable. It is more than just charring food to provide sustenance. It is a common ground for all people. Everyone must eat. The saying "You are what you eat" is very true.
The food we put into our bodies is an extension of our personalities and our culture. It is what brings us together in good times and in bad. It may seem daunting but in reality is incredibly easy and can open up a world of possibilities.
Sunday, July 26, 2009
Barbecue - A Guide To Buy And Cook
Barbecue your food, enjoy sips of your favorite wine and tan yourself in the sun! What a perfect combination it sounds when it comes to entertaining your family and friends on an out-of-the-home trip.
The term barbecue can be used in dual senses. One can barbecue the food that is cook it by heating under charcoal or gas in a special technique or one can use a barbecue to grill his choice of meat and vegetables.
Let us first talk of the equipment.
Barbecue can be of three broad types - charcoal, gas and electric. But hold on! This is only one part of the story. You also need to give a piece of your thought to the considerations such as how often would you need the barbecue? Where will you be primarily using it? What will be the size of your group or is it for personal use? And most important of all, do you have enough shelf space to store it?
If you cook large portions of meat, or for a large group then it must be worth investing in a big barbecue. On the other hand if you are a burger and hotdog type person then you can stick to a cheap and small one. Planning to hold frequent barbecue get-togethers, every weekend say, go for a decent size and decent price for you do not wish to leave few stomachs half-filled.
Charcoal barbecue are for perfect chefs. These use charcoal for cooking and produce food with smoked and earthy taste...very authentic indeed! But these are slower and may be difficult to clean as well. Gas barbecues come with two or more burners, give more heat and flame control and use natural propane gas for cooking food. Electric ones are plug-in types and can be taken to beach or picnic parties. Each of the barbecues has its own lighting mechanism and has to be monitored so that your food is well cooked to suit both your palate and stomach.
Once you have made up your mind and found answers to all the above questions, one needs to hunt for a suitable barbecue. Remember, these cooking devils come in prices ranging from the cheap ones (20-50 dollars) to the expensive ones (3000 dollars for the state-of-the-art gas grills).
After having talked about the barbecue as equipment lets now discuss the barbecue cooking. Barbecue is a method of cooking where the food, normally meat, is grilled over slow or medium heat till it cooks. In this process, the cooking is generally healthier if you use moderate amount of fats and spices. The food tastes better. Usually, the all meats are vegetables are marinated in sauce or some traditional marinate such as curd or spices before being thrown in the equipment for barbecue.
So, entertain yourself and your friends by making mouth watering burgers, hotdogs, steaks, chicken. And yes, do not loose on vegetarians for you can barbecue almost all vegetables be it corn, eggplants or stuffed tomatoes.
The term barbecue can be used in dual senses. One can barbecue the food that is cook it by heating under charcoal or gas in a special technique or one can use a barbecue to grill his choice of meat and vegetables.
Let us first talk of the equipment.
Barbecue can be of three broad types - charcoal, gas and electric. But hold on! This is only one part of the story. You also need to give a piece of your thought to the considerations such as how often would you need the barbecue? Where will you be primarily using it? What will be the size of your group or is it for personal use? And most important of all, do you have enough shelf space to store it?
If you cook large portions of meat, or for a large group then it must be worth investing in a big barbecue. On the other hand if you are a burger and hotdog type person then you can stick to a cheap and small one. Planning to hold frequent barbecue get-togethers, every weekend say, go for a decent size and decent price for you do not wish to leave few stomachs half-filled.
Charcoal barbecue are for perfect chefs. These use charcoal for cooking and produce food with smoked and earthy taste...very authentic indeed! But these are slower and may be difficult to clean as well. Gas barbecues come with two or more burners, give more heat and flame control and use natural propane gas for cooking food. Electric ones are plug-in types and can be taken to beach or picnic parties. Each of the barbecues has its own lighting mechanism and has to be monitored so that your food is well cooked to suit both your palate and stomach.
Once you have made up your mind and found answers to all the above questions, one needs to hunt for a suitable barbecue. Remember, these cooking devils come in prices ranging from the cheap ones (20-50 dollars) to the expensive ones (3000 dollars for the state-of-the-art gas grills).
After having talked about the barbecue as equipment lets now discuss the barbecue cooking. Barbecue is a method of cooking where the food, normally meat, is grilled over slow or medium heat till it cooks. In this process, the cooking is generally healthier if you use moderate amount of fats and spices. The food tastes better. Usually, the all meats are vegetables are marinated in sauce or some traditional marinate such as curd or spices before being thrown in the equipment for barbecue.
So, entertain yourself and your friends by making mouth watering burgers, hotdogs, steaks, chicken. And yes, do not loose on vegetarians for you can barbecue almost all vegetables be it corn, eggplants or stuffed tomatoes.
Tuesday, May 12, 2009
Italy Cooking School Tours: How To Choose The Right One For You
Cooking school tours in Italy and around the world have multiplied like zucchinis in a summer garden. This article tells you how to sift through the overwhelming choice of Italian cooking tours and find the right one for you, so you experience a feast for your senses, heart, mind and soul, a trip of a lifetime and avoid disappointments. A cooking holiday in Italy can add up to a big investment of time and money. Maybe you've been dreaming for years about a cooking school tour in Italy. Maybe it's a special trip to celebrate a 40th, 50, 60th birthday or a big anniversary with family and friends you love. How to choose an Italian cooking school tour that gives you the joy and value you expect? How to protect your investment in your trip? Ask yourself these 10 questions. 1. What is important to me in my Italian cooking tour? List what's important to you in your cooking tour. Read tour itineraries critically with the mind of a detective. If an itinerary seems vague, ask the tour operator detailed questions. Here are some examples of what may be important to you and what to look for in tour itineraries. A. Lots of cooking lessons? How many lessons are in the itinerary? B. Lots of wine visits? How many winery visits and wine tastings are in the itinerary? Where do they take place? In wineries with the producer? In wine shops with a knowledgeable staff member? C. Lots of stimulating food visits? What kind? Cheese and olive oil producers? Truffle hunting? Make sure the itinerary has visits that make YOUR mouth water. D. Immersing yourself in Italian life? How many different local people do you meet and how many different towns or locations do you visit? What kind of Italian cultural experiences delight you? Meeting an artist in his ceramic studio? Cooking in a family's home and dining with the family? Are these events in your tour? 2. What is my budget? Prices for a six day Italian cooking tour package vary from about $2000 to 5100 Cdn or $1900 to $4800 U.S. Four day tours go from about $1200 to 3400 Cdn or $1100 to $3200 U.S. at current exchange rates. 3. What kind of accommodation is best for me? Some people are happy in simple, clean rooms in B Bs with minimal decor because they're hardly ever in the room. They prefer to put their money towards special food and wine experiences. Is this you? Others want beautiful, four star hotels or country properties with magnificent views and rooms oozing with historical charm and designer decor. Is this you? 4. What kind of excursions do I want? Is this your first time in this particular region so you prefer sightseeing? Are you a foodie hungering for gastronomic adventures or a wine lover thirsting for winery tours? If you'd like a bit of it all, how much sightseeing and how many food and wine visits do you want? Often cheaper tours offer mostly sightseeing where you explore and shop in medieval towns and admire beautiful country panoramas. More expensive tours give you exclusive gastronomic visits where you watch artisan producers making cheese or tour wineries with owners who tell you all you ever wanted to know about their wines and give you special tastings. 5. When do I want to travel in Italy? Are you keen on the wine harvest? Food lovers swarm to Italy for the wine harvest in September and October when you have a large number of cooking tour choices so reserve early. Is warm weather important? Generally in most parts of Italy, mid May to mid October are warm to hot. July and August in some parts of Italy may be too hot for you. Would you like a quieter time when chefs and winery owners can give you more personal attention? You'll find a good choice of cooking tours in May and June. In steaming mid August most Italian businesses shut for annual summer holidays. Cities empty out. Masses flock to the mountains or beaches, leaving cities like Florence to the tourists. You'll find less cooking school choice in August. 6. How many people in my cooking class? Six or eight? You'll get to prepare the whole lunch or dinner menu. Ten or more? You'll join the "eggplant" or "tiramisu" team and not learn how to make the other dishes. But the more the merrier! A larger class also may give you demonstration style, not hands-on lessons. Which do you prefer? 7. What level of cooking teacher and class do I need? You can savour once in a lifetime experiences with great home cooks on their farms. If you're a gourmet cook, you may prefer more professional level cooking lessons with restaurant chefs. Check cooking teachers' qualifications. Ask about class level. Most classes are geared to food loving tourists, ranging from gourmet cooks to rank beginners. If the thought of cooking with people who can't separate eggs gives you nightmares, gather your own group of good cooks together for a private cooking tour or classes. 8. What kind of cooking lessons do I like? Hands-on lessons where you put your hands in the flour, or demonstration style classes where you watch the chef's expert moves and ask lots of questions? Many demonstration classes tend to be large from 10 to even 20 people. Julia Childs reportedly had 40 disciples watching her in classes at the five star Hotel Cipriani in Venice and following her in a long line through the Rialto market. 9. Where do I eat on my cooking tour? Do you want to eat in a variety of local restaurants, so you get a real flavour of different cooking styles and towns and countryside in Italy? Or do you prefer quieter meals at your country villa or estate, where the chef feels like an Italian family member? Less expensive cooking tours feature most meals at home, while more expensive ones take you to more restaurants. 10. What is included and not included in the price of my cooking tour? Some tour itineraries don't make it crystal clear what's included. Some say "optional" excursions or lunch "on your own" which mean you pay extra. Some say "evening at leisure" which means free time and dining on your own. 11. Ask for references If you want to feel reassured you've chosen the right Italian cooking tour, ask the tour operator for names of past tour clients and their e-mails. Contact them to find out first hand if the itinerary delivers on what you want to experience. For many food and wine lovers, taking a cooking tour in Italy means a long time dream is coming true and represents a big investment of time and money. Make sure your dream becomes a fabulous real experience. When you have a short list of tours that appeal to you, read the itineraries critically and ask yourself these 10 questions. Buon viaggio! Buon appetito!
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