How to To Make Your Food Taste Awesome | Easy Food Posted by admin on Aug 19, 2012 in Food Preparation | 211 comments In case you are not skilled with the food recipes and preparation, listed bellow are some of the easy food tips to make your meals delicious easy way. No matter you prepare breakfast, dinner or just a snack, the easy food tips are here to make your food even more attractive and awesome. Idea by Janice Kamide Images Source BuzzFeed Amateur Filmmakers Introduction The GoPro HD Hero2 is part of a new class of camcorders that is still searching for a definitive name. Some call them “hands-free” or “mountable”, while others prefer the terms “wearable” or “adventure cam”. The Hero2 is all of those things, and it can record full HD 1080p video or capture 11-megapixel still images with the click of a button. For just $299 you can get the Hero2 along with its waterproof housing, a variety of mounts, and a few straps that let you wear the camera on a helmet (or surfboard or bike, depending on the package you buy). Design & Usability GoPro’s provided mounts and accessories are far easier to use than the one’s offered on Contour camcorders. Currently, GoPro only sells two camcorders—the HD Hero2 and the original HD Hero. The Hero2 comes in a variety of different packages that cater to specific shooting situations. Hands-free camcorders are always something of a challenge to get used to. The back of the Hero2 inside its waterproof case. Features
nigella XEquivalents and Conversions I love the fact that the site is a global community, but of course it does raise issues and problems, sourcing products is one (and see Sources & Stockists) and another thorny area is weights and measures. Obviously, when you move from one system of measurement to another, you are obliged to round up or down, so it's always going to be an approximation, but here is a table of conversions and equivalents, which should at least help! Equivalents As we welcome such an international audience to this site you may not recognise some of the ingredients listed in the recipes section. Please note that these are approximations Print Version Grill Science: 5 Sizzling Tips for a Tasty Memorial Day | The Perfect Burger Pools open and dusty grills come out of hiding this Memorial Day weekend, as we remember fallen war heroes and honor the living. To ensure your Memorial Day cookouts sizzle, rather than fall flat with dry burgers and pouty pals, here are some tips served up with a healthy side of science. Also, if you're feeling extra saucy this weekend, you may want to try out a bison cheeseburger, the creation of Dave Joachim, a food writer and author of "Mastering the Grill: The Owner's Manuel for Outdoor Cooking" (Chronicle Books, 2007) and "Fire It Up. 400 Recipes for Grilling Everything" (Chronicle Books, 2011). 1. Know your outdoor cooking method Although the word barbecue is sometimes used to describe any act of outdoor food preparation, the word actually refers to meat slow-cooked over charcoal or wood. Because authentic barbecue is cooked at low temperatures, it rarely blackens, though soot from the wood fire may turn it dark brown. 2. 3. That's because propane contains moisture, Joachim said.
The Ultimate Steak Manual - Food The steak is the connoisseur’s meat dish; a subject of debate, delight and potential disappointment. To encourage the first two and avoid the last, we’ve consulted three prime-cut experts and one wine expert to produce a definitive instruction manual so that you, the antlerless man, can prevail in the battle of the beef. Rib-eye The rib-eye is the rising star of the steak world. As people have become more steak-conscious, this fatty, flavoursome cut has shot up the popularity charts. “Our customers’ favourite cut,” says Richard Turner, head chef at London’s famous Hawksmoor steak restaurant. Fat is key to the rib-eye’s appeal. The wine: Wine trader and expert Jaspar Corbett (Jasparcorbett.com) suggests “something fruity with all that fat, such as Australian cabernet sauvignon from the Margaret River area”. Prime rib The language of cuts is a little vague, with variations in names being found from one butcher to the next (thankfully not the case with surgeons). Sirloin Fillet & Chateaubriand
From Last Night’s Dinner To Today’s Lunch: Add Taste, Save Cash photo: Jeffrey Beall With Labor Day around the corner, getting back in the habit of packing a tasty and healthy lunch is a good back-to-school resolution — for you and your kids. Obviously, eating out instead of bringing a lunch can be a serious drain on your budget. The key phrase: “a version of.” BYO lunch is a little easier to stomach when it’s not simply a repeat of the night before. So this week, we asked chefs and home cooks to submit their favorite dinner-to-lunch reinventions. Dinner: Spaghetti and meatballs * Break up the ground beef with a little sauce and spread atop a pita or English muffin with some cheese for a personal pizza, says Amy Trapp of St. * Stuff meatballs and sauce in a roll or pita for an impromptu sub. Dinner: Roast Chicken (or Turkey) * Make a zesty chicken salad. * Stephanie Petersen of “Chef Tess Bakeresse” came up with a turkey salad version that incorporates pesto and apples. * Wrap up in pot-stickers, Anderson suggests. Dinner: Pork or ham Dinner: Steak
Illustrated Bites How to Pipe Icing Roses I baked this spring bouquet of cupcakes for my Weekend Baker post on the Cooking Channel blog. I was limited in space and wanted to go into a bit lot more detail on how to pipe the icing roses. Creating these flowers is not at all difficult, but it helps to have some simple tricks of the trade. You can find my recipe for the cupcakes on the Cooking Channel Piping Icing (This recipe is easy to pipe with and it has lots of body, so the flowers will have structure and not flop over. (makes about 8 large roses. 8 tablespoons unsalted butter, softened 2 tablespoons shortening (This gives a little insurance that it won’t melt in your hands as you are piping) 4 cups confectioners’ sugar pinch salt 4 to 6 tablespoons cream (you can also use sour cream, which cuts the sweetness a bit) 1/4 to 1/2 teaspoon extract (use an extract that is clear, so it won’t interfere with the colors you are piping) Food Coloring (I prefer gel or paste for intense colors) 16-Inch disposable Decorating Bags (Ateco #914)
Top 10 Kitchen Tricks That Speed Up Cooking So you’ve started beefing up your cooking skills, but the process is still a little tedious. Here are 10 surprising kitchen techniques that will save you a bunch of time — not to mention wow your friends. Please enable JavaScript to watch this video. 10. If you don’t love pomegranates, it’s either because you’ve never had one or you hate how much work they take to deseed. 9. Peeling a hard boiled egg is a pain in the butt, but there’s a much easier way to get to the goods inside: just cut it in half and spoon it out of the shell. 8. Most 12 packs of soft drink are designed to sit in your fridge, but who needs an entire box sitting in there? 7. Ladling pancake batter into a pan is a recipe for a mess. 6. If you don’t like eating apples whole (they can, after all, get a little messy that way), but don’t always have a knife around, you can actually break them in half with your bare hands. 5. 4. If you have a particularly garlic-heavy recipe to make (so brave!) 3. 2. 1.
Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts!
Dulce de Leche Imagine a creamy, rich, brown caramel made from the simplest of ingredients — milk and sugar — and involving little more than a pot of boiling water and a couple hours. Hard to believe, but the best way to make dulce de leche is also the easiest way. And tell me you’re not salivating as you eye the caramel I’ve got sitting in a jar in my fridge. This stuff is to die for, people. Ingredients: 1 can sweetened condensed milk. Special equipment: 1 big, tall pot and lots of water Peel the label of the can of sweetened condensed milk. When 2 hours (or your desired cooking time) have elapsed, turn off the heat and leave the can in the water for at least half an hour, to cool slightly. After 30-45 minutes, remove the can with tongs; if it’s not too hot to touch, you can open it with a can opener. Email Print
Bizarre Combined Food | Elite Food and Beverage Food and Beverage You are here: Home » Recipes » Bizarre Combined Food Posted on by batman These 17 recipes are little bit strange, because there is a two types of food combined in one. But, when you are in kitchen, you can mix everything, even things that are not usual in everyday life. Therefore, we are presenting you 17 odd recipes. Posted in: Recipes Tagged: Bizarre Food, Bizarre Recipes, Food Recipes, Recipes Photos As far as a cleanser, you could try an oil such as olive oil or jbooja. Your email address will not be published. You may use these HTML tags and attributes: <a href="" title=""><abbr title=""><acronym title=""><b><blockquote cite=""><cite><code><del datetime=""><em><i><q cite=""><strike><strong> © 2011 Copyright AIT-Themes. <a href="