Having A Well Stocked Kitchen

Having A Well Stocked Kitchen

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Home Page > Home and Family > Having A Well Stocked Kitchen

Having A Well Stocked Kitchen

Posted: Jun 08, 2010 |

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Every cook dreams of having a kitchen like those you see on TV complete with a pot rack full of gleaming cookware in every shape and size. While this daydream probably isn't entirely realistic, it is possible to have a well stocked kitchen that will fit your every cooking desire. Before you run out and purchase a set of pots and pans, get a working knowledge of what types of cookware are best suited to your needs. Use this handy checklist to see what your kitchen is missing.

Skillets: A skillet is simply a low sided, long handled pan often called a frying pan, Generally skillets come in four sizes, extra large (12 Inches), large (10 Inches), medium (8 inches), and small(6 inches). Cookbooks often refer you to certain size skillets, so it is important to know the measurement of each one. Occasionally you will have a recipe that requires you to place a skillet in the oven, so it is important to purchase skillets with handles that can withstand the heat of baking. You can also purchase skillets with removable handles.

Saucepans: Saucepans come in three sizes (1-, 2-, and 3-quart) and it is a good idea to have a few in each style for warming soups and making sauces. Saucepans have long handles and tight fitting lids.

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Dutch oven or Kettle: A Dutch oven or kettle is a large heavy stock pot with a tight fitting lid. Unlike a sauce pan, these pots don't have a long handle; rather they have two tight fitting handles along the rim on opposite sides. Dutch ovens are perfect for soups, stews, and braising meats. Kettles are good when you have a large stew or pot of soup to make or if you enjoy home canning.

Vegetable steamer: A vegetable steamer is a perforated basket that holds food over boiling water in a pan in order to steam it rather than boil it. They are available as collapsible units or solid baskets.

Double boiler: A double broiler is two pans doing the job of one. When using a double broiler, simply place one on top of the other. Water in the bottom pan simmers gently to cook or melt the contents in the top pan. This is a great piece of cookware for preparing delicate sauces or melting candy to make chocolate.

Griddles: A griddle is a flat, rimless pan that converts your stove burner into a smooth surface for preparing things like pancakes and crepes. The rimless design also makes flipping pancakes an easy task.

Omelet pans: An omelet pan has specially sloped sides that help to form your egg into the right shape. This pan also comes with a nonstick surface make it easy to fold and slide your omelet right from the pan onto your plate.

Grill pans: A grill pan is a special skillet that has deep groves that allow fat to drain away from your food. The grooves also add lines to the items you cook, making them look like they have been seared on the barbeque grill. A grill pan also comes in the flat rimless shape of a skillet.

Woks: A wok is a pan with deep, sloping sides that help keep food pieces in the pan when you are stir-frying. They are available with rounded or flat bottoms, and sometimes come in electric versions.

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Why Buy Your Wok From The Wok Shop Sale?

Why Buy Your Wok From The Wok Shop Sale?

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Home Page > Home Improvement > Kitchens > Why Buy Your Wok From The Wok Shop Sale?

Why Buy Your Wok From The Wok Shop Sale?

Posted: Feb 09, 2011 |

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Read this article only if your are looking for a wok shop that has the best  deals on woks.

You see, it is easy to get great discounts and the best prices on woks if you know where to look. Stay with me and I shall show you where.

I have put this article together because, like you, there are many others who are looking for a wok shop sale. This is good for you. The more people there are looking for woks, the greater the demand. Greater demand means better and lower prices for you; the consumer.

Before we get to where you can find a great wok shop sale, let us look at what is popular and why. This will help you to appreciate the quality of woks that are on sale.

One of the most popular ones is the Flat Bottom Carbon Steel 14-Inch Lidded Set. It is a 14-inch, traditional carbon steel wok that comes with a domed metal lid, 13-inch bamboo spatula, and even recipes. That is an example of value for your money. There is more. The wok is made of 1.6mm steel. This means that it is durable, lightweight and allows for speedy conduction. You can use either gas and electric stoves to cook your meals.

Why is the above set popular?

Apart from making your own cooking easier and better, the above set is great as a gift.  No worries about uneven heating. If stir-fry is your thing, this is the one for you. Need to prepare a quick meal for the whole family? Just get the ingredients ready. It is big and quick enough for the job.

Further, the carbon steel flat bottom, is very highly rated by Asian cooking professionals. It comes with their advice that with this, you can go from amateur to pro in record time. The best part? You do not have to empty your pockets for it especially if you get it at a wok shop sale.

How to Get Great Deals

It does not matter what your cooking style is. If you are looking for woks, you will find the one we just talked about and many more of all types and sizes at the wok shop sale. Moreover, you can get them for a much lower price than what others are paying for them.

Just check out a wok shop sale blog that has put together the best deals for you. No need to click and hop from one online site to another.

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Click on the wok shop sale blog for some of the best deals online.

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7 Asian Cuisines

7 Asian Cuisines

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Home Page > Food and Beverage > Recipes > 7 Asian Cuisines

7 Asian Cuisines

Posted: Jun 14, 2011 |Comments: 0
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Asian cuisine is a universal language that cuts down barriers. Food is the focus of all social events. The different traditions of Asian cuisine and cooking reflect its broad diversity of histories and experiences. Recipes in Asia has no proper means of measurement, people simply used a handful of this and a pinch of that, and cooked according to taste and experience.

Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions.

Areas of Cuisine in Asia

The South West – India, Pakistan, Sri Lanka, Burma

The North East – China, Korea, Japan

The South East – Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia, Singapore, Brunei and Philippines

South West love curries and they are generally based on yogurt, whereas the curries of the South and North East are based on coconut milk.

South West includes a variety of leavened and unleavened breads and South and North East cuisines include rice and egg noodles.

In the South West, the major oil used in frying, or clarified butter. In the South and North East, the vegetable oil is important.

We have different Asian cuisine of different country for you. Enjoy cooking and share its delicious flavour with your family.

1. Burmese Chicken Curry Recipe

Ingredients:

1 kg Chicken thigh

1/2 teaspoon Shrimp paste (belacan)

1 teaspoon Salt

2 cups Coconut milk

1 teaspoon Chili powder

200 g Dried rice vermicelli

2 Large onions, roughly chopped

5 cloves Garlic, roughly chopped

5 cm Fresh ginger, roughly chopped

2 tablespoons Cooking oil

Procedure:

Ø  Have the chicken wash under cold water and use a kitchen towel to dry pat it.

Ø  Process the onion, garlic and ginger in a food processor until smooth. If necessary, add a little water to assist in blending the mixture.

Ø  Heat the oil in a large pan. Add the onion mixture and shrimp paste and cook, stirring over high heat for about 5 minutes.

Ø  Add the chicken and cook over medium heat, turning it until it browns.

Ø  Add the salt, coconut milk and chili powder.

Ø  Bring to the boil, reduce the heat and simmer, cover for about 30 minutes. Occasionally stirring the mixture.

Ø  Uncover the pan and cook for 15 minutes or until the chicken is tender.

Ø  Place the noodle in a bowl, cover with boiling water and leave for 10 minutes.

Ø  Drain the noodles and place them in a serving bowl.

Ø  Serve hot.

2.  Sashimi Recipe of Japan

Ingredients:

500g Very fresh fish such as tuna, salmon or trout

1 Carrot

1 Daikon

Japanese soy sauce, to serve

Wasabi, to serve

Procedure:

Ø  Use a very sharp, flat-bladed knife to remove any skin from the fish.

Ø  Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.

Ø  Try to make each cut one motion in one direction, taking care not to saw the fish.

Ø  Use a zester to scrape the carrot and daikon into long fine strips or cut them into fine julienne strips.

Ø  Arrange the sashimi pieces on a platter. Garnish with the carrot and daikon and serve with the soy sauce and wasabi.

Note: It is crucial that the fish used for making Sashimi is very fresh.

3.  Beef Pot Roast Recipe of Philippines

Ingredients:

75 g Pork fat

1.5 kg Topside beef

3 medium Onions, quartered

4 Tomatoes, quartered

1/2 cup White vinegar

2 tablespoons Soy sauce

2 Bay leaves

3 Potatoes, cut into chunks

3 Sweet potatoes, cut into chunks

2 tablespoons Chopped coriander leaves to serve

Procedure:

Ø  Cut the pork fat into thin strips. Using a sharp knife make deep cuts in the beef.

Ø  Make these cuts evenly over the beef. Insert a sliver of pork fat into each cut.

Ø  Place the beef in a large pan which has a tight-fitting lid. Add the onion, tomato, vinegar, soy sauce and bay leaves.

Ø  Bring the liquid to the boil; reduce the heat to a gentle simmer, cover and cook for 2 hours until the beef is tender.

Ø  Season well with salt and black pepper.

Ø  Remove the lid and simmer a further 30 minutes.

Ø  Add the potato and sweet potato and simmer, uncovered, until tender.

Ø  Remove the pan from the heat and remove the beef from the pan.

Ø  Cut the beef into thin slices. Drizzle over the gravy and serve with the potato.

Ø  Scatter over the coriander to serve.

Note: Pork fat is available from butcher shops. If unavailable, lard can be used as a substitute.

4.  Singapore Fried Rice Recipe

Ingredients:

2 cups Cooked rice, cooled

2 tablespoons Carrots, finely chopped

2 tablespoons Spring onions, chopped

2  Eggs, lightly beaten

1 tablespoon Cooking oil

1 teaspoon Butter

2 tablespoons Ready fried crispy garlic chips

2 tablespoons Light soy sauce

2 tablespoons Salt and sugar to taste

2 tablespoons A dash of ground black pepper

Procedure:

Ø  Heat the oil and butter in a wok and fry the chopped carrots for 1-2 minutes.

Ø  Push aside in the wok and add in the beaten egg, scramble until cooked.

Ø  Stir in rice and add salt and sugar to taste.

Ø  Combine in the fried chopped carrots.

Ø  Fry until all the ingredients are well combined.

Ø  Add in the fried garlic crisps and add a dash of ground black pepper to taste.

Ø  Serve immediately while hot.

Note: If possible, cook the rice a day ahead and refrigerate it overnight. This makes the grains separate and the fried rice will not be so soggy.

5.  Tom Yam Soup Recipe of Thailand

Ingredients:

500 g Raw shrimps

1 tablespoon Cooking oil

2 liters Water

2 tablespoons Curry paste

2 tablespoons Tamarind concentrate

2 teaspoons Ground turmeric

1 teaspoon Red chili, chopped

4-8 Kaffir lime leaves, whole or shredded

2 tablespoons Fish sauce

2 tablespoons Lime juice

2 teaspoons Soft brown sugar

1/4 cup Fresh coriander leaves

Procedure:

Ø  Peel and de-vein the shrimps leaving only the tail intact.

Ø  Heat the oil in a large pan.

Ø  Add the shrimps shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently, until the shells and heads are deep orange.

Ø  Add 1 cup of the water and the curry paste to the pan.

Ø  Boil for 5 minutes until water level reduced slightly. Add the remaining water and simmer for 20 minutes.

Ø  Drain the stock, discarding the heads and shells. Return the drained stock to the pan.

Ø  Add the tamarind, turmeric, chili and lime leaves. Bring to boil and cook for 2 minutes.

Ø  Add the shrimps to the pan and cook for 5 minutes or until the prawns turn pink.

Ø  Add the fish sauce, lime juice, sugar and stir to combine.

Ø  Serve immediately and sprinkled with coriander leaves.

6. Beef Pho Recipe of Vietnam

Ingredients:

1 kg Beef shin bones

350 g Gravy beef

5 cm Fresh ginger, thinly sliced

1 teaspoon Salt

2.5 liters Water

6 Peppercorns

1 Cinnamon stick

4 Cloves

6 Coriander seeds

2 tablespoons Fish sauce

400 g Thick fresh rice noodles

150 g Rump steak, thinly sliced

3 Spring onions, finely chopped

1 medium Onion, very thinly sliced

Toppings

Chopped red chili, bean sprouts, fresh purple basil leaves, chopped spring onion, thin lime wedges, fresh coriander leaves.

Procedure:

Ø  Place the bones, gravy beef, ginger, salt and water in a large pan.

Ø  Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours. Skim off any scum that forms on the surface.

Ø  Add the peppercorns, cinnamon, cloves, coriander seeds and fish sauce, and cook for another 40 minutes.

Ø  Remove the gravy beef and set it aside to cool.

Ø  Drain the stock, reserving all the liquid and discarding the bones and spices; return the liquid to the pan.

Ø  When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside.

Ø  Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart.

Ø  Drain the noodles well and divide them among large individual soup bowls.

Ø  Arrange the toppings on a platter in the center of the table.

Ø  Bring the beef stock to a rapid boil.

Ø  Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles.

Ø  Ladle the boiling stock over the top, sprinkle over the spring onion and onion slices and serve.

Ø  Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.

Note: The success of this dish depends on the full-flavored stock, for which there is not quick substitute. Even though it takes a long time to cook, it is well worth the effort. The stock can be made in advance and frozen, making it easy to put the dish together when required.

7.  Won Ton Soup Recipe of China

Ingredients:

250g Raw shrimps

250g Pork mince

4 Dried Chinese mushrooms

1 teaspoon Soy sauce

1 tablespoon Salt

1 teaspoon Sesame oil

2 Finely chopped Onions

1 teaspoon Grated fresh ginger

2 tablespoons finely sliced water chestnuts

1 X 250g Packet won to wrappers

5 cups Chicken or beef stock

4 Very finely sliced spring onions , for garnishing

Procedure:

Ø  Peel, devein and finely chop the shrimps.

Ø  Cover the mushrooms with hot water and soak them for 20 minutes.

Ø  Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely.

Ø  Thoroughly combine the shrimps meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.

Ø  Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them from drying out.

Ø  Place heaped teaspoons of mince mixture in the centre of each square.

Ø  Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together.

Ø  Place the won tons on a plate dusted with flour to prevent sticking.

Ø  Cook the won tons in rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan.

Ø  Remove the won tons from the water with a slotted spoon and place them in a serving bowl.

Ø  Garnish with the extra spring onion and pour the simmering stock over them

Ø  Serve immediately.

Note: The won ton can be prepared a day earlier up to step 8 and stored by covering it in a refrigerator. Cook before serving.

Ask me what the best cuisine in the world is?  Check our written article:  An Outline of World's Cuisines. Also try Cuisine Focus – Indian Cuisine – An Interesting Mix of Herbs, Spices, Culture, and Religion. Where to find other recipes?  Try the foodnetwork.

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I am Chef Matthew, owner of ProChef360, which is one of my websites and is maintained by culinary minded people.

I had worked in some of the finest resorts, hotels and restaurants in the world.  Overtime, I've learned the different tricks, ways and what is important in the culinary world.  That's how I created ProChef360 an informative website for all Chefs and everyone that are working in culinary field.

Find out more about ProChef360 by visiting the site NOW!

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The Cast Iron Wok Types and Choice Ideas

The Cast Iron Wok Types and Choice Ideas

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The Cast Iron Wok Types and Choice Ideas

Posted: Jul 29, 2010 |Comments: 0
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A wok is normally a cooking vessel, that at first arrived from China. It is frequently utilized all over the world to execute different cooking techniques. If you go for original or traditional woks, you may realize that a lot of them are manufactured of cast iron.

A wok is terrific considering if you cook in it, the foods retain all nutrients. This is amazing if you ever cook for any child, elderly individual or a sick one. Iron Woks are remarkable since they lessen the loss of vitamins, in vegetables primarily. You can get two varieties of woks.

Western cast iron woks - These styles are thick and heavy. They are usually 9 mm thick. Do you know what this means?The wok takes a longer time to heat evenly and afterward a longer time to cool-off. You may take sometime before you can master the skill of controlling the temperature. Another problem you might have is difficulty in turning, tossing and lifting the wok as you cook the foods, on the grounds that the appliance is heavy.

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Chinese cast iron woks - These woks are lighther since they may be about 3 millimeters thick. If you ever assess them from the perspective of heat retention, the woks are wonderful. These woks are amazing given that they'll cook quickly and distribute the heat equally. In truth, when you intend to accomplish high temperature ranges kind of cooking, these woks are superb. If you use a little of oil or fat, then your food will not stick.

This will prevent sticking as well as burning but the food is much more likely to lose its flavor. If you ever use cast iron woks instead, you are going to not need to worry about sticking. Vinegar is a prevalent rust stain remover, that is readily readily available.

When you wash your wok make sure to dry it properlly to avert formation of rust. Search for cleaning ideas for this sort of iron on the Web. While a cast iron wok is versatile, you might possibly would like to refrain from cooking acidic fruits with it. According to experts, fruits like bayberry contain acidic juices that react negatively with iron metal. You should avoid it. Basically use this sort of wok to prepare healthy and tasty foods like veggies.

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TheFlatwareSet gives a large variety of products to your kitchen. Aluminium cookware, stainless cookware, fry pans, <a rel="nofollow" onclick="javascript:_gaq.push(['_trackPageview', '/outgoing/article_exit_link/2927323']);" href="http://www.theflatwareset.com/Woks-c1_12.html" title="theflatwareset.com">iron wok</a>, rice cookers, <a rel="nofollow" onclick="javascript:_gaq.push(['_trackPageview', '/outgoing/article_exit_link/2927323']);" href="http://www.theflatwareset.com/Flatware-Sets-c18.html" title="theflatwareset.com">flatware set</a> and much more. Only the best quality at the lowest prices!

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The Cast Iron Wok Kinds and Choice Ideas

A wok is typically a cooking vessel, which originally originated from China. It is widely used all over the world to execute different cooking methods. You are free to look for a wok produced of any material. If you go for original or traditional woks, you will realize that the majority of are built of cast iron.

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The Different Types of Cast Iron Woks

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Breville Electric Wok - Chinese Food The Easy Way

Breville Electric Wok - Chinese Food The Easy Way

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Breville Electric Wok - Chinese Food The Easy Way

Posted: Feb 16, 2011 |

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There has been a lot of discussion about whether Breville electric woks produce enough heat to allow for proper Chinese cooking.

A myth that has been circulated around the culinary world that for truly authentic Chinese food, you have to use a traditional stove wok. the argument has always been that an electric wok simply does not have the power to generate the heat levels required for stir frying food.

I set out to prove the doubters wrong and went ahead and bought a Breville electric wok. The aim of the experiment was to see whether this wok could really compete with the stove top varieties.

Let's be clear from the start, there are many poorly designed electrical woks on the market. Unfortunately it would appear that the Breville appliance has been tarnished by the other brands. On researching the Breville electric wok, I found that many users simply would not go back to using a wok on a stove. Here are my findings.

Out of the box, the Breville wok speaks volumes in both design and finctionality. It really does look like a quality product. But we are not going to judge a book by its cover, the real question is whether it can produce enough heat to cook authentic Chinese.

In steps the 1500-watt butterfly heating element to allay my fears. This element is capable of heating the wok to a scorching 425 degrees Fahrenheit! I turned the heat knob up and was impressed that the wok got hot very quickly, just like traditional stove woks.

My tuna was seared in a matter of seconds rather than minutes and tasted perfect. I particularly like the probe that comes with this wok. The probe can be used to ensure that you never overcook meats etc ever again.

The Breville electric wok is built to last and has a non stick coating which is blended with titanium to make it extra durable. This ensures that if you use plastic or wooden cooking utensils your wok will last a life time. It also makes for healthier cooking as you do not have to use as much oil.

In summary, this wok is one of the best in the market. It has the power to create heat just like a stove wok and is really durable. Food cooked with the Breville electric wok is a pleasure to eat.

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Tantalizing Barbecue Chicken Wing Recipes Part 2

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Tantalizing Barbecue Chicken Wing Recipes Part 2

Posted: Dec 15, 2009 | Views: 150 |

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Bronzed BBQ Chicken Wings With Ginger

2 pounds Chicken wings
1/4 cup Dark corn syrup
1/4 cup Soy sauce
1 tablespoon Corn oil
2 teaspoons Minced fresh ginger
2 tablespoons Dry sherry
1/4 pound Very small mushrooms
1/2 Sliced bamboo shoots
2 Green onions -- cut in 2"
1/2 cup Chicken broth
1 tablespoon Cornstarch
2 tablespoons Water

Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade.

In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm.

Stir together cornstarch and water until smooth. Stir into skillet.

Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings. Makes 4 servings.

Cajun Barbecue Chicken Wings

2 1/2 pounds Chicken wings -- separated
3/4 cup Plain yogurt
2/3 cup Louisiana hot sauce.
2 teaspoons Garlic powder
1 cup Flour
1/2 cup Cajun seasoning
Oil -- for frying

In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the refrigerator. The following day, mix together flour and cajun seasonings in a bowl. Remove chicken from the marinade and coat evenly in flour mixture. In a wok or deep fryer, heat oil to 370F.

This can be achieved by heating over medium high heat. Use enough oil to cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8 minutes. Drain on paper towel. Serves 2 to 4

Campbell's Honey Mustard BBQ Chicken Wings

1 pound Campbell's dry onion with
Soup and recipe mix -- dry
1/2 cup Honey
1/4 cup Spicy brown mustard
16 Chicken wings -- whole or cut
Season-all -- to taste

1. In a large bowl, combine soup mix, honey, and mustard. Set aside.

2. Cut wings at joints and discard the tips, or leave the wings whole. Add chicken to soup mixture. Toss to coat.

3. Place chicken in a baking pan greased with Pam spray. Sprinkle with Season-All. Bake at 375 degrees F for about 1 hour or until chicken is don turning once if desired. If wings are getting too brown too soon, cover with tin foil during the latter part of baking time.

Can't Get Enough Chicken Wings

12 chicken wings (2 lbs.)
1/2 cup margarine or butter -- melted
1 envelope Lipton recipe secrets savory herb with garlic recipe soup mix
1 teaspoon cayenne pepper sauce -- opt'l to taste

Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half at joint. Deep fry, bake or broil until golden brown and crunchy. In medium bowl, blend margarine, savory herb with garlic recipe soup mix and cayenne pepper sauce.

Add more or less cayenne pepper to match your 'hot & spicy tolerance level. Add chicken wings; toss until coated. Serve over greens with cut-up celery, if desired. Makes 24 appetizers.

Center Club Chicken Wings

4 pounds chicken wings
1 1/4 cups hoisin sauce
3/4 cup plum sauce
1/2 cup soy sauce
1/3 cup cider vinegar
1/4 cup dry sherry
1/4 cup honey
6 green onions -- minced
6 cloves garlic -- minced

Cut off and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip. Remove smaller bone and discard. Mix all other ingred in large bowl. Add chicken and coat well.

After refrigerating coated chicken for at least 24 hrs, preheat oven to 375 degrees. Line baking pan with foil and place rack over foil, first coating rack with cooking spray.

Drain chicken, reserving liquid. Place chicken on rack and roast for 30 min. Baste, turn wings and return to oven for an additional 30 min.

Crispy Chicken Wing Drumsticks

10 Chicken wings (yield 20 "Drumsticks)
1 Egg white -- slightly beaten
1/3 cup Cornstarch -- mixed with:
1 teaspoon Baking powder
Peanut oil for deep frying

MARINADE

1 teaspoon Five-spice powder
1/2 teaspoon MSG (optional)
1 teaspoon Salt
1/2 teaspoon Sugar
1 teaspoon Rice wine
1 teaspoon Soy sauce

Discard wing tips. Cut between joints. Remove the smaller bone of the lower wing. Cut skin loose around the small end and push skin and meat up to form drumstick.

Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using egg white to coat the wings will help to seal the juice inside the meat.

Hence the meat will be juicier.

Dredge wings in cornstarch mixture. (Using cornstarch and baking powder helps to make the outside layer crisp.) Deep-fry for 3 minutes. Drain. Let cool.

Deep-fry once again right before serving. (Deep-fry the first time to cook the meat and seal the juice in the meat. The second time to make the outside crisp.

Make sure the oil is very hot before you deep-fry for the second time.)

Cola Glazed Chicken Wings

1 package Chicken Wings
1 cup Coca-Cola
1 cup Catsup
1/4 cup Butter

Put wings in baking dish. Mix ingredients and pour over them. Bake in a 325oF oven until done, approximately 1 hour.

Chicken Wings In Five Spice

12 chicken wings -- whole
1 cup water-chestnut flour
4 cups peanut oil for deep-frying

Marinade

1/2 teaspoon freshly grated ginger
1/8 cup light soy sauce
1/8 cup dry sherry or chinese rice -- wine
1/2 teaspoon five-spice powder

Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes.

Chicken Wings In Oyster Sauce

1 Chicken wings
3 slices Fresh ginger root
Vegetable oil
4 tablespoons Oyster sauce
1 tablespoon Dry sherry
1/2 teaspoon Sugar
2 1/2 tablespoons Soy sauce
1 cup Water

Cut each wing into two pieces by separating at the joint; discard the tips. Heat the ginger slices in the oil in a wok; add a third of the wings at a time and brown.

When the wings are browned, drain the oil and remove the ginger slices from the wok. Add the oyster sauce, sherry, sugar soy sauce, and water. Place the browned wings in the wok and simmer, covered, for 10 to 1 minutes.

Cook another 12 to 15 minutes with the lid off, basting frequently with the sauce. When the wings are tender and nicely glazed, they are ready to be eaten.

Blue Cornmeal Oven Baked Chicken Wings

1/4 cup Lime juice
1/4 cup Oil
1/2 teaspoon Crushed red pepper
10 Chicken wings -- about 2 lb
2 tablespoons Margarine or butter
1/2 cup Blue or yellow cornmeal
2 tablespoons Flour
1/2 teaspoon Salt
1/2 teaspoon Ground cumin
1/8 teaspoon Pepper

Mix lime juice, oil and red pepper in large glass or plastic bowl. Cut each chicken wing at joints to make 3 pieces. Discard tip. Cut off and discard excess skin.

Place wings in oil mixture and stir to coat. Cover and refrig 3 hours, stirring occasionally. Drain. Heat oven to 425F. Heat margarine Shake remaining ingredients in plastic bag or mix in bowl.

Shake wings in cornmeal mixture to coat and place in pan. Bake, uncovered, 20 minutes. Turn. Bake until golden brown, 20 to 25 minutes longer.

Easy Broiled Chicken Wings

1 pound chicken wings
3 tablespoons lemon juice
3 tablespoons soy sauce
1/8 teaspoon onion powder
salt -- to taste
pepper -- to taste
1 tablespoon honey
1 tablespoon catsup

Remove tips from wings; cut wings into 2 pieces, and place in a shallow dish. Combine lemon juice, soy sauce, and onion powder; pour over chicken.

Cover and marinate wings in refrigerator several hours or overnight. Drain chicken wings, reserving 1 tablespoon marinade; place wings on a foil-lined broiler pan. Sprinkle with salt and pepper.

Combine reserved marinade, honey, and catsup, stirring well; brush half of mixture on chicken wings. Broil 6 to 7 inches from broiler for 7 minutes. Turn and brush with remaining sauce; broil 7 additional minutes.

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How to Choose Cookware Based on Style and Design

Posted: Jan 04, 2011 |Comments: 0
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Whether you are shopping online or at your local market, there are many different types of cookware on the market today.  With an ever-increasing number of factors to consider, it has become more difficult to pick out the right cookware with choices ranging from brand, style, design, color, material, quality, weight, and country of origin.  Today, many folks consider the manufacturing process and would like a product that is environmentally friendly but for the most part many focus on style and design.

The style of a pan depends on the shape of the pan itself, the lid, and the material used to put together the handles.  The majority of pans you find today are round: sauce and sauté pans, stock pots, Dutch Ovens, steamers, pasta pans, fry pans, etc.  Some of the more specialized equipment that's round includes woks, crepe pans, pizza pans and griddles.  A small portion of pans on the market is actually oval, rectangular, or square shaped.  Newer griddle pans used to make Panini sandwiches are square, but oven bake pans and roasters are more likely to be oval or rectangular.

Lids are designed to fit the pan no matter the shape and should be snug to trap steam.  This design creates a self-basting effect (waterless cooking).  Lids are either constructed of the same material as the pan itself, or they may be built from a different material.  Glass lids allow the cook to see the food as it cooks preventing unnecessary lifting of the lid to check on food, losing precious steam and heat.  They can take quite a bit of punishment but they are not shatter proof.  Metal lids are aluminum, hard anodized aluminum, or stainless steel.  Plain aluminum, unlike cast aluminum, will tarnish and is subject to denting which can affect the fit of the lid.   Hard-anodized aluminum lids are usually flat and have the same non-stick benefits as the pan.  Stainless steel varies in quality based on the polish and thickness of the lid.  Stainless steel will retain its shape under most circumstances.

The materials used to construct the handle of the pan are an important aspect to consider when purchasing new equipment.  Handles range from glass or ceramic, phenolic, wood, or even metal.  Glass is molded as part of the cookware and remains cool when used on top of the stove.  Phenolic and wood handles stay cool during stovetop cooking as well.  Wood handles can become damaged if allowed to soak in water and phenolic handles can become damaged from improper use by overheating or if dropped.   Stainless steel and cast stainless handles stay cool for a period of time with stovetop cooking depending upon the length of the handle, heat settings, and cooking time.  Both are oven safe and durable but also more expensive.  Plated cast iron handles are durable but get very hot very quickly so it's a good idea to use a potholder or rubber grip.

The best way to pick out cookware is to buy the best quality affordable with your current budget.  However, knowing the pros and cons of the different materials used will benefit you in narrowing down the many types of cookware on the market and allow you to make the best decision.

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Cast Iron Wok Cooking Tips

Posted: Jan 07, 2011 |Comments: 0
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A cast iron wok is thinner than a normal fry pan. It allows the heat to be transferred and distributed faster. This is the uniqueness of a cast iron wok in that it can quickly heat up and cook your food at higher temperatures. It may be easier to purchase a cast iron wok with a longer handle. Traditional cast iron works have 2 handles but require you to have skill and technique before being able to use it.

Although a traditional cast iron wok requires more skill and experience to cook with, but you will be rewarded with dishes with great taste and texture.

I recommend a cast iron wok with 1 extended handle for ease of use and application. There's also less chance of burring yourself especially when unloading food onto plates. Traditional 2 handle woks require strength in the forearms to use it with skill and dexterity.

The benefits of cast iron woks are that it adds a smoky flavour to your dish when cooked at the right temperature. It is also easy to clean. Cast iron works can last for years if you look after it properly.

The important thing with cast iron woks is that you need to maintain and clean it well to prevent rusting. After cleaning it, apply a little oil and wipe with a tissue to spread the oils along the wok's surface to prevent it from rusting.

Have a look on YouTube at various wok techniques you can apply when cooking with your cast iron woks. It's not rocket science but requires patience and practice, but you will be rewarded with delicious healthy Asian dishes at home.

Cast iron woks are really great for stir fired Asian greens because with a little oil and at the right temperature, you can have a slightly smoky flavour to your vegetables.

Uses for a cast iron wok: *Boiling vegetables *Steaming fish or dim sim *Stir fry *Deep frying

For people who are right handed it will be your left hand which tosses the wok while the right hand uses the wok stirrer.

Tips on cooking:

*Ensure the wok is sufficiently heated before cooking or else the food will stick to the wok.
*Asian greens - slice into thin slices because the wok cooks food so fast, you will want the vegetables cut into 5mm pieces to allow through cooking.
*Meats should be cooked before the vegetables because they take longer.
*Eggs and other easy to cook vegetables should be cooked last.

If you have a Chinese friend then you can certainly ask them for tips on how to use cast iron woks. Good luck and enjoy cooking you cast iron wok.

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Lam Bong is an Author living in Sydney, Australia. He is interested in reading and creating websites. His latest website is about Chinese Food Glossary and Delicious Fresh Chinese Recipe Tips on the web today.

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How to Choose Cookware Based on Style and Design

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How to Choose Cookware Based on Style and Design

Posted: Jan 04, 2011 |Comments: 0
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Whether you are shopping online or at your local market, there are many different types of cookware on the market today.  With an ever-increasing number of factors to consider, it has become more difficult to pick out the right cookware with choices ranging from brand, style, design, color, material, quality, weight, and country of origin.  Today, many folks consider the manufacturing process and would like a product that is environmentally friendly but for the most part many focus on style and design.

The style of a pan depends on the shape of the pan itself, the lid, and the material used to put together the handles.  The majority of pans you find today are round: sauce and sauté pans, stock pots, Dutch Ovens, steamers, pasta pans, fry pans, etc.  Some of the more specialized equipment that's round includes woks, crepe pans, pizza pans and griddles.  A small portion of pans on the market is actually oval, rectangular, or square shaped.  Newer griddle pans used to make Panini sandwiches are square, but oven bake pans and roasters are more likely to be oval or rectangular.

Lids are designed to fit the pan no matter the shape and should be snug to trap steam.  This design creates a self-basting effect (waterless cooking).  Lids are either constructed of the same material as the pan itself, or they may be built from a different material.  Glass lids allow the cook to see the food as it cooks preventing unnecessary lifting of the lid to check on food, losing precious steam and heat.  They can take quite a bit of punishment but they are not shatter proof.  Metal lids are aluminum, hard anodized aluminum, or stainless steel.  Plain aluminum, unlike cast aluminum, will tarnish and is subject to denting which can affect the fit of the lid.   Hard-anodized aluminum lids are usually flat and have the same non-stick benefits as the pan.  Stainless steel varies in quality based on the polish and thickness of the lid.  Stainless steel will retain its shape under most circumstances.

The materials used to construct the handle of the pan are an important aspect to consider when purchasing new equipment.  Handles range from glass or ceramic, phenolic, wood, or even metal.  Glass is molded as part of the cookware and remains cool when used on top of the stove.  Phenolic and wood handles stay cool during stovetop cooking as well.  Wood handles can become damaged if allowed to soak in water and phenolic handles can become damaged from improper use by overheating or if dropped.   Stainless steel and cast stainless handles stay cool for a period of time with stovetop cooking depending upon the length of the handle, heat settings, and cooking time.  Both are oven safe and durable but also more expensive.  Plated cast iron handles are durable but get very hot very quickly so it's a good idea to use a potholder or rubber grip.

The best way to pick out cookware is to buy the best quality affordable with your current budget.  However, knowing the pros and cons of the different materials used will benefit you in narrowing down the many types of cookware on the market and allow you to make the best decision.

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Nirlep Acilis - the latest premium non-stick cook and serve range, with drop dead gorgeous looks and features never seen before

Nirlep Acilis - the latest premium non-stick cook and serve range, with drop dead gorgeous looks and features never seen before

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Nirlep Acilis - the latest premium non-stick cook and serve range, with drop dead gorgeous looks and features never seen before

Posted: Feb 25, 2011 |Comments: 0
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Nirlep, the pioneer of non-stick cookware in the country announces the launch of Acilis. Acilis is a stunning new range of premium non-stick cookware loaded with features unheard of till now.

Bestowed with exquisite scratch resistant porcelain finish exteriors, the range is sure to find prime space in the kitchen and on the dining table. The cookware is equipped with specially designed silicon soft –grips to facilitate ease of lifting, even when hot or full to the brim. The cooking spatula also finds a special place to rest on top of the lid, a feature that is again a first in the category.

Needless to say, the range comes with the best metal spoon compatible non-stick coating in the country. The Acilis portfolio includes flat girdles, sauce pans, fry pans, woks, multi – pans and multi pots. The MRP ranges from Rs. 930/- to Rs. 1945/-.

Acilis has an attractive duo-tone scratch-proof porcelain enamel. This is the first time in India with high scratch resistance for good looks. It's not just stain resistant; it can also sustain very high temperatures.

For the first time in cookware, the Acilis glass lids come with unique feature – "Spatula holder knob". With the inserts made of food grade Silicon, one can be sure that there will be no contamination of food. A high class glass lid is provided with the Fry pans, Multi Pans, ulti Pots & Deep Wok; which enables to monitor the cooking process.

With the attractive food grade Silicon soft grip fitted handles, even a fully laden pan is easy to lift.
The ergonomically designed handles are made from Black Bakelite which is sturdy and long-lasting. And, also matches with the duo-tone porcelain exteriors.

Another wonderful feature of Acilis is "Free use of Metal Spoon". Even the toughest of metal spoons cannot dent the best non-stick coating in India. It's not only easy to clean but it consumes less oil too, thus cooks healthy.

The range is made up from special heavy gauge Aluminum alloy, making the pans warp-free and durable.

Acilis is backed with 30 months' guarantee against manufacturing defects, as an endorsement by Nirlep's quality assurance.

Features & Benefits:

• Glossy Porcelain Duo-tone Exterior
• Soft Grip Silicon insert and Sturdy & durable Bakelite handles
• Unique Spatula Holder Knob
• Free use of metal spoons and spatulas
• Durable and easy to clean non-stick coating.
• Requires less oil for cooking; cooks healthy.
• Consumes less fuel, as it cooks faster.
• Special heavy gauge Aluminum alloy
• 30 months guarantee –against manufacturing defects.

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Bandana Singh -
About the Author:

Nirlep Online is provieds many products of aspa on kitchen appliances, Hard Anodised Cookware, kitchen accessories, non-stick cookware, cookware sets, kitchen tools and brands in India.

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Source:  http://www.articlesbase.com/kitchens-articles/nirlep-acilis-the-latest-premium-non-stick-cook-and-serve-range-with-drop-dead-gorgeous-looks-and-features-never-seen-before-4306643.html

Article Tags:
aspa products, kitchen appliances, kitchen accessories, non stick cookware, pressure cooker, kitchen tools

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