Can't Cook? Learning How to Cook a Meal is Easier Than You Think

If you have difficulty with cooking or can't cook at all this needn't be something that you have to put up with for the rest of your life. Learning how to cook is easy, simple and can be fun.

One of the things I always wanted since my teenage years was to have the ability to cook a decent meal. I knew that the only way I would achieve this goal was by learning how to cook. I didn't want to be a professional chef but merely a competent amateur.

The first way that I set about learning how to cook was by watching what my parents did in the kitchen. After a short period my mother asked me what I was doing hanging about in the kitchen all the time. I told her of my ambition to cook and she then gave me some advice on different techniques and methods of cooking. I had learnt my first lesson and was well on my way to learning how to cook. These lessons went on for many years.

I later got a part time job at a local restaurant which taught me further. Unfortunately this job was only during the school holidays. What I learnt in that kitchen just expanded on what my mother had taught me. It gave me more confidence in my ability to cook.

Then I got married and learnt extra recipes and techniques from my new wife.

So the learning continued.

Learning how to cook can be a lifetime journey. There are always new recipes to conquer and new heights to climb.

Other places where you can learn how to cook and get new recipes are from Magazines, DVD's, Videos, Cookbooks, The Internet and watching Cooking Shows on TV. These will show you different techniques and methods as well as numerous new recipes.

When watching the professionals on TV always have a pen and paper handy so that you can make notes as you go. These shows are becoming more popular and are seen on all TV channels.

Another thing that I do in my journey of learning how to cook is opening my mouth and asking questions. I ask for recipes from friends and family. If I have been at a friends home for a meal and have enjoyed it, I will ask for the recipe. If they have used a technique that I have not previously used I will ask about it.

There are also many classes available at community colleges. These courses can usually be found on the college's website or give the college a call and ask them what courses they are planning to hold in the future.

As mentioned previously learning how to cook can be fun. Start with easy recipes then gradually step up to more complex ones.

I hope you have learned something from the above article and thank you for your interest in it.

How to Cook Indian Foods - North India

By Sid Khullar

You've probably read the previous piece on North Indian breads. This article focuses on North Indian cooking, which includes cooking style, spices used, terminology and some common foods.

North Indian cooking is nearly always quite spicy and uses a large number of spices in any given dish. The terms used for various dishes are normally descriptive of the food itself like Jeera Aloo for instance, which literally translates to 'Cumin seed Potatoes'. Like most cultures there are also some misleading names like 'Butter Chicken', which is actually marinated chicken cooked in a tandoor and served in smooth, tomato gravy and doesn't contain any butter. There are also terms which aren't related to the food in question, like Pulao, which is rice cooked with spices and vegetables. The term sabzi (sub-zee) is used quite liberally when describing nearly any dry, vegetable preparation. The same applies to the term dal, which is used for most types of lentils. The term tari (tuh-ree) denotes gravy and is suffixed to the name of a dish when it has gravy.

In these days of fusion food, it is difficult to pin down a set of spices that a given region can claim. However, traditionally, north Indian cooking uses the following spices and herbs:

* Cumin seed (Jeera)
* Ajowan or (Ajwain)
* Red Chili Powder I - Flavor over color (Lal Mirch)
* Red Chili Powder II - Color over flavor (Degi Mirch or Kashmiri Mirch)
* Turmeric Powder (Haldi)
* Dried Mango Powder (Aamchur)
* Coriander Seeds (Sabat Dhania)
* Coriander Powder (Dhania)
* Fresh Coriander Leaves (Hara Dhania)
* Green Cardamom (Choti Elaichi)
* Black Cardamom (Badi Elaichi)
* Cinnamon (Dalchini)
* Garam Masala - A set mixture of spices - roasted cumin, cinnamon, cloves, caraway seeds, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. The composition of Garam Masala changes from region to region.
* Dried Fenugreek Leaves (Kasuri Methi)
* Black Mustard Seeds (Rai)

This list is by no means complete - there are many more spices used in every day North Indian cooking - the purpose of this article however is to provide a feel for North Indian cooking.

Different spices are used in different situations, in different ways. The flavor and characteristics of spices change if you're dry roasting them, frying them, adding them before simmering to cook or after cooking.

Our first foray into traditional North Indian cooking could start with a simple vegetable preparation, which we could either call Aloo ki Sabzi ('Vegetable Preparation of Potatoes') or Jeera Aloo (Cumin seed Flavored Potatoes).

Cumin Seed Potatoes / Jeera Aloo

Ingredients

- 3 Large Baking Potatoes

-One onion, chopped fine

-1 tsp Cumin seed

-1 tsp Turmeric Powder

-1 tsp Chili Powder

-1 tsp Coriander Powder

-1 tsp Dried Mango Powder

-Salt to taste

-Chopped fresh coriander for garnishing

-Oil for frying

Method

First peel your potatoes, dice and then boil in lightly salted water. Then drain and let cool. Heat oil in your pan and add the cumin seed. After 2 - 3 seconds of crackling, add the onions and fry, stirring lightly for about a minute on low heat. Now add all the spices, except the dried mango powder and mix well. Throw in the potatoes, which should be nice and firm now and toss well, so the onion-spice mixture coats the potatoes all over. Simmer for about 5 - 7 minutes. Finally, add the dried mango powder and toss the potatoes on high heat, till there's a thick, spicy sludge adhering to the potatoes. Garnish with the fresh, chopped coriander prior to serving.

These can be served with Rotis, filled in toasted sandwiches or just eaten as is for a snack.

As you can see, this everyday dish uses 5 different spices and one herb. There are some traditional dishes that use up to 30 different spices! These are now (in most part) a thing of the past and cooked only on very special occasions.

As an example, let's say we'd like to try our hand at cooking a simple north Indian dish without a recipe, simply going by the style. Obviously we'll need some north Indian spices, the most common of which are Jeera (cumin seed), Haldi (turmeric powder), Namak (salt) and Mirch (chili powder). The first step, in nearly every dish is to fry onions as it is a staple in north Indian cooking. When pink/transparent, we add some spices and fry some more. This gives us a thick sauce to which we can add a little water if we wish. This sauce will coat the vegetables or meat we'll add later. Here's a simple example.

Onion and Tomato Sabzi / Pyaaz Tamatar ki Sabzi

Ingredients

-3 Large tomatoes, chopped roughly

-Two Onions, chopped roughly

-2 large cloves of garlic, finely sliced

-1 tsp Cumin seed

-1 tsp Turmeric Powder

-1 tsp Dried Mango Powder

-1 tsp Chili Powder

-Salt to taste

-Oil for frying

Method

The process is really quite simple - we heat a little oil, add the onions, fry a little, add the garlic and continue frying till the onions are pink or translucent. Then we add the rest of the spices except the dried mango powder, mix well and finally toss in the tomatoes. The dried mango powder goes in at the end.

One major feature of Indian cooking is that vegetables are rarely left crisp or crunchy. They're nearly always cooked till they're very soft. This isn't very good for the nutrition content of the veggies and I'd recommend cooking them till they're just done and still have a bit of bite left.

The pan will be kept on a simmer for 5 - 10 minutes, till the tomatoes are cooked through. Finally we stir in the dried mango powder and it's ready to eat! This dish is usually eaten with Rotis.

As you can see, the pattern is similar - fry onions (if using), spices, toss in vegetables, nuke them (or not) and serve. Now that we have an idea of the basics involved, let's get on to the secrets!

The Cooking Methods (by Naheed)

Secret 1: Bhuno well.

This is an extremely important process and involves frying spices to extract most of their flavor. Remember not to overheat the oil (unless it is mustard oil, which has to be heated till it emits some smoke & does not froth when something is put in it). If dry powdered masala is being used, the oil should not be hot as the dry spices will burn. Some amount of water must be added if you feel the spices may burn. When making the masala, use onion paste along with ginger & garlic to which you will add other spices as required.

For meat however, the method is quite different. This is the last process for cooking meat in quite a few cases, or the process just before adding water to make the gravy. It is believed the real flavor of meat develops only if you devote upward of 10 minutes to this process. Meat releases some of its own fat which mixes with the spices and then the oil cooks the meat and helps the meat absorb the mixed flavors of the spices. How long to do so, is a question that has no fixed answer. As a guideline, stop when either the meat becomes too tender or the gravy becomes completely dry, or your guests start to get very restless. You will also notice that the meat & gravy tend to stick to the vessel if you do not stir them constantly. If they do, scrape it off; and if the gravy gets too dry, add yoghurt or water.

Secret 2: Bagharna

This is a simple process and is called Chaukna in Hindi. Here dry spices are added to hot oil and this concoction is added to a dish (e.g. Dal). Although a simple process, do not burn the spices. In fact it is advised that once you have added the spices, remove the vessel from the fire.

Secret 3: Dum Cooking

This is the art of slow cooking. It enables individual flavors to intermingle properly. This is also the method used for the last few minutes when cooking rice or biryani. In the old days, when food was cooked on coal or wood, the only way was to raise the distance between the flame & the vessel, or put the vessel in the dying embers, seal the lid of the dish with flour & put a few embers of coal on top of the lid. In dum cooking, it is essential the fire be at its lowest and the food will therefore take a while before it's done. Rest assured that your patience will be amply rewarded. Thankfully modern cooking presents us with newer methods and one of the easiest is to put the whole vessel in an oven. If you do not have one, put a griddle (tawa) on the flame & then put the vessel on it. Also note that dum cooking meat will make the ingredients (meat, vegetables) exude the moisture or water within. A word of caution here: Try not to use a pressure cooker or the meat will not turn out right.

Secret 4: Frying

Simple you'd say. Well, yes it is. However, there are two types of frying. One is frying to cook and the other one to brown. For deep frying it is essential that there be sufficient oil to cover the item. For browning, the oil can be less but must be at a low temperature.

Secret 5: Using earthenware

Not only is earthenware cheap in India but it was also the first form of disposable crockery. Most desserts in India were traditionally served either on banana leaves or in earthenware crockery. Some of the better known five star restaurants in India still use earthenware. If you've noticed, tea at Indian railway stations is still served in earthenware glasses. Not only is it environmentally friendly, a special earthy flavor permeates the tea, which no cooking method can simulate.

Secret 6: Kewda Water

Kewda is the derivative of a desert plant with very fragrant leaves. The essential oil of this is heavily diluted in water which is used as a perfuming agent for food. Typically used in Firni and Zarda among other desserts and has no parallel.

The Ingredients

Secret 1: Dahi or Yoghurt

This is a wonder ingredient. Yoghurt lends a light buttery flavor to the creation as well as a light creamy consistency. For example, it is the base for some dishes like Rizala where the original flavor of yoghurt is completely transformed. Yoghurt when cooked transforms in taste to lightly sour and gives the gravy a creamy texture. All in all, it is an essential item. In a few dishes, it may be substituted by tomato puree but then the final result will be slightly different. Did you know vegetables cooked in yoghurt retain their shape? In fact in Dumpukth Fish, it is the yoghurt that preserves the shape of the fish. Also, at times if you have mistakenly added extra salt, add a splash of whisked yoghurt and cook for a while.

Secret 2: Onions

This is an essential ingredient in a lot of dishes and is commonly used for salads. A handy tip on handling onions is to remove the outer dry skin, cut in half and wash thoroughly to prevent your eyes from watering. Onions lend a sweetish flavor to cooking and are a common masala base. However when fried then mixed, the taste is totally different. So when the recipe says "fry onions", you'd better fry them.

Secret 3: Cumin

There are two types of cumin seeds. The common white cumin seeds which are cheap are used mainly in vegetarian dishes. They are more often than not fried to get their flavor out. Sometimes as in a raita, they are dry roasted on a tawa and then ground. However, the more expensive black cumin seeds or Shah Jeera as they are commonly known as, are quite different in taste and flavor. The two are rarely substituted. Most restaurants substitute them in rice preparations, but then, what you get is something totally different.

Final Recipe

Now that we have quite a good idea of what's involved in North Indian cooking, perhaps a slightly complex recipe is in order - Nihari. This is definitely not one of the dishes that one finds on the menu of five star restaurants. This is one of the dishes eaten with a lot of passion by all. In fact to have Nihari one must have the zest to wake up before dawn because it is a very hot meal and in most places where it is served, the service is over by 9am. It is a delectable broth of meat, cooked over a slow fire, mostly overnight and eaten in the early hours of the morning with a tandoori roti and an assortment of fresh herbs accompanied by loads of lemon. The meat is fulfilling and the broth is had as a refreshing and a rather hot soup. The other reason why one has it as a breakfast meal and that too only in winter is because it makes you feel very thirsty and rather warm. Don't tell me I didn't warn you.

Nihari

Ingredients

* 1 kg Nihari meat (or any other meat that's available)
* 250 grams Onions, sliced
* 3/4 cup Ghee
* 2 tbsp ginger paste
* 2 tbsp garlic paste
* 2 tbsp dry roasted chickpea flour
* 1/2 - 1 tsp red chili powder
* 1 tsp Coriander powder
* 1/4tsp Turmeric powder
* Salt to taste


Spice mixture

Grind together the following:1/4 tsp. dried ginger, 1/4 tsp. mace, 1/2 tsp. fennel, 1/2 tsp. white cumin seeds, 2 large cardamom, 4 small cardamoms, 4 cloves, 6 black pepper seeds

Preparation

Preparation time 30 minutes | Cooking time 2-3 hours

* Add 2/3rd of the onions in moderately hot oil and when the onion goes soft add ginger & garlic paste along with ground coriander and turmeric powder and let it fry for about 3-4 minutes or until the oil comes on top again.
* Add the meat and cook over slow fire. The meat will let out its own water.
* When it is semi cooked, add the chick pea flour to 2 cups of water and leave the broth to cook over very slow fire for at least 45 minutes.
* The slower you cook the more flavors you will draw out.
* Keep the pot covered but no pressure cookers please.
* When the meat is as tender as it can get, add the spice mixture along with the leftover onions.

On a parting note, while cooking methods remain largely consistent and typical, knowing the spices will help tremendously. So while you're cooking go on and add that sprinkle of black mustard seeds to hot oil and watch them crackle or throw in some curry leaves and savor the change in flavors!


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Waterless Cooking

By Richard Greenlee

Have you heard of the waterless cooking method? It is a relatively new method of cooking that has many advantages. In the past, a lot of household cooking has involved cooking food with water. When cooked in water, however, a lot of the food's nutritional value, not to mention the flavor, is taken away. Waterless cooking allows you to cook food in it own juices, retaining all the vitamins and minerals as well as most of the original flavor. There is no need to add water to foods (especially vegetables) because the natural moisture in the food is released and the steam created helps the cooking process. The steam is circulated throughout the pot and falls back into the food allowing it to stay moist and juicy.

So what are the advantages to waterless cooking? First of all, it is an easy way to cook. Many times you can use a one-pan cooking method so that all the food (meat, veggies and potatoes) is cooked together. This also allows for easier clean up with only one pan to wash up. And the new waterless cookware, with its superior heat distribution, tends to have less chance of food burning or sticking.

Waterless cooking also tends to cook food a lot faster. With the new waterless cookware available now the heat is evenly distributed along the bottom of the pot or pan. Because of this, there are no 'hot-spots' that may tend to burn your food. The lid of the pot forms a seal, which locks in the heat (as well as the moisture) so the cooking time is decreased.

As mentioned, waterless cooking is a healthy way to cook. None of the nutrients are lost during cooking, and you don't need to add oil to stop the food from sticking to the pan, which also makes it healthier. The natural color and texture of the food is also retained which makes the food more appealing. Foods that are supposed to be crisp tend to keep their crunchy texture as well.

The features of waterless cookware that allow this cooking method to work include a flat bottom on the pots and pans which allow the most efficient means of heat transfer. The flat bottom connects with your stove element better, whether it be the coils of an electric stove or a gas unit, so that the heat transfer is more efficient. The cookware also has an iron core and an aluminum or copper base plate built into it that helps to retain a continuous, constant cooking temperature even after the heating element has been turned off.

Waterless cookware is typically made of high-grade stainless steel, which is better than other traditional pans in a couple of different ways. The stainless steel does not allow the taste of the metal to transfer to your food, as may be the case with aluminum or Teflon-coated cookware. Some companies use surgical stainless steel, which is the highest grade you can get for a real quality product. The stainless steel is easy to clean, durable (enabling it to last an extremely long time) and it allows you to keep your cookware sterilized.

One of the main features of waterless cookware is the special lid that keeps the natural moisture in the food from escaping. The lid forms a seal with the pot and lets the natural juices form into steam so the food cooks in its own natural juices, retaining all the nutrients and original flavors. There is a steam valve that whistles and tells you when you should turn off the heat (once the juices have created sufficient steam). In this way you save energy when cooking and the food is always cooked at a constant temperature.

Although it is referred to as waterless cooking, one thing you should do before cooking with this method is to rinse your food in water and then drain it before cooking. This ensures there will be enough water clinging to the food to create enough steam, mixed with foods natural juices, to cook it properly.

Cooking times with the waterless cooking method is generally a little less than traditional cooking times, depending on personal tastes for doneness. You should always cook your food at medium to low temperatures because the special waterless cookware construction allows the unit to conduct heat in the most efficient manner. You must also resist the urge to lift the lid during the cooking process as this will lengthen the cooking time and may even allow the food to dry out when the steam escapes.

The steam valve will tell you when you should turn off your stove element-when the correct temperature has been reached to allow the food to cook itself. When the steam valve whistles, turn off your stove, but do not lift the lid until the specified cooking time has elapsed-then you can open the lid and serve out your hot food. As a tip, put warm water into the unit after the food has been removed and let it sit while you eat so clean-up will be a snap afterwards.

Most recipes can be adapted (with a few alterations) to using the waterless cooking method as well. You will discover that old favorites will taste better and new recipes will be simple to master. The waterless cooking method is a new and healthier way to cook. It is more energy efficient, allows the food to retain its own juices, texture and color, and is an easy way to cook.

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Green Cooking

24 Ways to Reduce Kitchen Energy Consumption and Increase Efficiency

Home cooks of all skill levels can save money by using their kitchens more efficiently. By modifying cooking habits, making better use of existing appliances and purchasing new appliances that are energy-efficient, home cooks can save money, extend the working life of cookware and lessen the time spent cooking. These tactics are part of Green Cooking, which is about reducing waste, using less energy, less water and making less noise during the cooking process. Incorporating Green Cooking principles, the average household can minimize their home's energy consumption and save hundreds of dollars per year on utility bills.

Using the following tips, you can maximize the efficiencies of your kitchen's appliances and refine your cooking habits to save energy, save money and "cook green."

1. Full-size ovens are not very efficient when cooking small quantities of food. When cooking small-to medium-sized meals, use a smaller toaster oven. In general, the smaller the appliance, the less energy used, so choose the smallest appliance suited to your cooking task. The more energy-efficient an appliance is, the less it costs to run.

2. Keep kitchen appliances and cookware clean. When surfaces are clean, you maximize the amount of energy reflected toward your food, cooking more quickly and evenly.

3. Utilize residual heat. Turn off the oven or electric stove top a few minutes before the end cooking time. The appliance will remain hot enough to complete the cooking process.

4. Energy-efficient appliances may sometimes cost more to purchase, but savings on utility bills will be realized in the long run. Try to gradually replace your old appliances with more energy-efficient models. Look for appliances with the Energy Star designation indicating that the appliance is up to current energy-efficiency standards. New and better appliances continue to be developed, cooking food faster and with greater convenience. And faster cooking times mean less energy use.

5. If you have an electric stove top, make sure your pan completely covers the heating element and is the same size as the burner. Use flat-bottomed pans that make full contact with the elements. For example, a six-inch pan on an eight-inch element wastes 40 percent of the element's heat output. With gas burners, make sure the flame is fully below the pan; otherwise, heat is lost and energy is wasted. The moral is, if you use a small pan, use a small burner and vice versa.

6. Don't preheat the oven unless a recipe (such as bread or pastry) requires it. A good rule of thumb is that any food with a cooking time of more than 60 minutes can be started in a cold oven.

7. No peeking. Every time you open the oven door, it can lower the internal temperature as much as 25 degrees. Use a timer to set the cooking time, and be sure your oven window is clean enough for you to see how your dish is progressing. Be sure to check the seal on your oven door to make sure it is working properly.

8. In the oven, stagger dishes at different rack levels to ensure proper air flow. Good air flow helps the oven work more quickly and efficiently. Rearrange oven shelves before you turn the oven on. Doing it after the oven is hot not only wastes heat, but is an easy way to burn yourself.

9. Piggyback dishes on top of each other, either by using the same heat source for two or more chores, or by baking such items as cookies using retained heat from prior baking or roasting. Multitask wherever possible. Cookware such as a Chinese steamer, can cook different dishes on different tiers simultaneously and inexpensively.

10. Choose your cookware carefully. Glass and ceramic cookware conduct and retain heat better than metal. If a recipe calls for a metal baking pan, you can usually switch to glass or ceramic which will allow you to lower the cooking temperature by 25 degrees.

11. By warming food first (either on the counter or in the microwave-it uses less energy than an oven) you can cut down on the amount of time your oven is on.

12. Take Cover! Water boils more quickly and foods cook faster if there is a lid on the pan, keeping the heat in. Also, don't boil more water than you will be using.

13. Cooking frozen foods uses more energy - thaw them out first. Thawing in the refrigerator is best because it helps the efficiency of the refrigerator, cooling it down and reducing the energy required to keep it at its working temperature.

14. Cook with a microwave when possible. Microwaves use between one-fifth and one-half as much energy as conventional stoves. They are most efficient at cooking small portions and for defrosting. To cook food in the microwave faster, place it on the outer edges of a rotating tray rather than in the center, allowing more microwaves to interact with the food. Food cooks faster as the surface-to-volume ratio increases. When cooking potatoes, for example, thinner slices will cook faster than cubed or quartered sections. During warm weather when air conditioning is in use, microwaves generate less radiant heat reducing the energy load on your air conditioner.

15. Use pressure cookers. They use 50-75 percent less energy than ordinary cookware and it's the easiest and fastest method of cooking..

16. Induction cooking uses 90% of the energy produced compared to only 55% for a gas burner and 65% for traditional electric ranges. Induction cook tops have the same instant control as gas and are the fastest of all cook top types to heat and cook food.

17. Use electric kettles to boil water. They consume half the energy needed to boil water on the stove.

18. Turn down the heat after water boils. Lightly boiling water is the same temperature as a roaring boil.

19. Toaster ovens, although generally not very well insulated are good choices for small to medium portions of food that cook relatively quickly. For baking and broiling, they use about one-third the energy of a regular oven.

20. Slow cookers also reduce energy use in cooking. Slow cookers such as crock-pots will cook an entire meal for about 17 cents worth of electricity.

21. Convection ovens consume up to one-third less energy than standard ovens. Heated air is continuously circulated by the oven's fan, for more even heat and reduced cooking times.

22. Pressure-cooking is the easiest and fastest green cooking method. A new pressure cooker can reduce your energy consumption for cooking by more than 50%.

23. Electric skillets, like a deep griddle with walls, can steam, fry, saute, stew, bake, or roast a variety of food items - some can even double as serving dishes.

24. Soak dinnerware and cooking utensils that are heavily caked with dried food in cold water with a small amount of soap. This eliminates the need for prolonged scrubbing and using large amounts of water.



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You Can Take Advantage of Cooking Schools

By Jimi Khan

A healthy dish is the first start to cooking a great meal and about finding the right balance of ingredients to create a succulent meal; which will leave your taste buds craving for more gourmet meals. If you have always dreamed of becoming a culinary chef there are endless possibilities in making your dreams come true.

You can take advantage of cooking schools located across the world which will provide you with the tips and pointers on how to make a great meal. It is about knowing how and when to baste turkey to make moist and juicy or how to sift your flour to get your biscuits nice and fluffy. All of this and more you can learn from an accredited cooking school based on the fundamentals of cooking to help master your culinary feats.

Most cooking schools will provide you with the understanding that getting started isn't easy and will provide you with information and resource so you don't feel overwhelmed about cooking. Cooking is enjoyment in life and indulging in fine foods that enhance your senses to a new level. You should love every minute of cooking and enjoy the time and preparation it takes to make the perfect meal.

A healthy dish is the first start to cook a great gourmet meal and will leave you feeling good about yourself after you are full from a dish of nutritious value. It is about taking the time to invest in the research to help you succeed in cooking in the right cooking school that will teach you the important basics to healthy eating. Cooking is a lifestyle and you should understand the basics of nutritious content in each meal you cook.

At the cooking school you select they should keep you motivated to explore new dishes and try new flavors in all of your meals. A great chef understands the value of a good recipe and the right resources to make you're cooking great. It is about taking the time to learn the small tricks to enhance the flavors of your foods, and how to cook them slowly to bring out the best taste in aromatic spices.

Almost all cooking schools are accredited throughout the world and will train you to be the head chef of your own fabulous restaurant. They will not only teach you the necessary skills to making a great meal but also provide the basics to running your own business. If you are ready to make a career choice in cooking you need to do the research to decide which school is right for you and how it will help to be the best chef in your own restaurant.

The valuable resources you will learn from cooking school are priceless in teaching you about the necessary tasks to succeed at being a great chef in your own home or restaurant. They understand the importance of cooking and love to cook themselves which is why they provide you with the best resources to learn to cook satisfying meals.
A healthy dish is the first start to cooking a great meal and about finding the right balance of ingredients to create a succulent meal, which will leave your taste buds craving for more gourmet meals. If you have always dreamed of becoming a culinary chef there are endless possibilities in making your dreams come true.

You can take advantage of cooking schools located across the world which will provide you with the tips and pointers on how to make a great meal. It is about knowing how and when to baste turkey to make moist and juicy or how to sift your flour to get your biscuits nice and fluffy. All of this and more you can learn from an accredited cooking school based on the fundamentals of cooking to help master your culinary feats.

Most cooking schools will provide you with the understanding that getting started isn't easy and will provide you with information and resource so you don't feel overwhelmed about cooking. Cooking is enjoyment in life and indulging in fine foods that enhance your senses to a new level. You should love every minute of cooking and enjoy the time and preparation it takes to make the perfect meal.

A healthy dish is the first start to cook a great gourmet meal and will leave you feeling good about yourself after you are full from a dish of nutritious value. It is about taking the time to invest in the research to help you succeed in cooking in the right cooking school that will teach you the important basics to healthy eating. Cooking is a lifestyle and you should understand the basics of nutritious content in each meal you cook.

At the cooking school you select they should keep you motivated to explore new dishes and try new flavors in all of your meals. A great chef understands the value of a good recipe and the right resources to make you're cooking great. It is about taking the time to learn the small tricks to enhance the flavors of your foods, and how to cook them slowly to bring out the best taste in aromatic spices.

Almost all cooking schools are accredited throughout the world and will train you to be the head chef of your own fabulous restaurant. They will not only teach you the necessary skills to making a great meal but also provide the basics to running your own business. If you are ready to make a career choice in cooking you need to do the research to decide which school is right for you and how it will help to be the best chef in your own restaurant.

The valuable resources you will learn from cooking school are priceless in teaching you about the necessary tasks to succeed at being a great chef in your own home or restaurant. They understand the importance of cooking and love to cook themselves which is why they provide you with the best resources to learn to cook satisfying meals.


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Tips For Cooking With Real Firewood

By Josh Dusick

I love to cook over real fire! Whether on a gas grill, charcoal grill, smoker grill, fire pit or even in my fireplace, cooking with fire is fun and creates unique and delicious aromas and flavors that enhance many foods greatly. But by far my very favorite way to cook is over a real hardwood firewood fire. While good charcoal and smoker cooking can certainly give you some nice char-broiled wood flavors, there is nothing quite like a real wood fire. There is something very primitive and romantic about it, harking back to pre-modern times when food was all cooked over an open wood fire.

Most people do not take advantage of real wood to cook anymore because technology has made things easier for us. Between gas stoves and grills and easy to light charcoal, cooking with fire is quick, easy and pretty much hassle free nowadays. However, there is something to be said for a leisurely afternoon, building a real fire and then using that fire to perfectly cook your grilled meal. Sometimes I don't want "quick", "easy" or the bare minimum.

So for all those like-minded grillers out there, those who want to get a little more primitive and a lot more delicious, here are some tips for how to cook with real firewood on your grill, fire pit or even in your fireplace. It takes some time and it take some practice to get right, but I think you will love the results!

Choose Good Hardwoods

At the heart of great wood cooking is good firewood which burns long, hot and gives off savory aromas. Don't skimp in this department! All of the smoky, grilled flavor that you get in your food comes from your wood so if you use bad wood, your results will be bad. So what is bad? First of all, avoid softwoods in general.

Softwoods burn easily and hot but don't burn as long and don't tend to develop long-lasting hot embers at their core. Softwoods, like pine for example, also tend to be fairly resinous and many give off piney or other sharp smells which, while not unpleasant, do not pair well with food. You can use softwoods to help get your fire started, but what you really want for the majority of your firewood is good, seasoned hardwoods.

Hardwoods are denser and will burn longer and hotter. They take longer to get started, but the extra work is worth it. There are dozens of hardwoods that make great fuel for cooking, some of which have very distinct and delicious aromas and flavors. Oak is very common, which gives off a rich, smokey aroma. I prefer fruit and nut woods as they tend to have a milder, almost sweet, aroma. Some excellent choices are almond wood, apple wood, pear wood, and pecan wood, if you can find them. Most people know about mesquite and hickory for smoking, but they are also hardwoods which make excellent fuel. If you happen to live on a vineyard, old grape vine cuttings make great wood for quick fires!

Build Your Fire Ahead

As I mentioned above, starting a hardwood fire can take some time to really get going. In addition, because you want to cook with embers as much as possible, you want to give your fire a chance to burn down as much as possible before you throw food on top. This can take quite a long time and depending on how much you are planning to cook and how big your fire pit or grill is, this can take literally several hours to build the fire, keep feeding it to build up a core of embers, and then let the large flames die down before starting to cook. Of note, while I generally prefer to do this type of wood fire cooking on an outdoor fire pit with a grill grate, most people don't realize that you can burn a wood fire in most heavy duty charcoal grills as long as it is big enough. I have used the large Weber 22-1/2" charcoal kettle grills to good effect as well as some Char-Broil charcoal grills.

Cook with Embers

As mentioned above, when cooking with real firewood, cooking over the hot embers is ideal. Why? A new fire, which has just been started does not give off much heat. Additionally, there are large flames coming up from the wood. If you lay a grill grate across this young fire, you will not get much radiant heat and instead will have big open flames lapping up around your food. This spells disaster for grill cooking! Your food will not cook on the inside very fast and the outside will catch fire and get burned to a crisp in no time!

To avoid this and to get the most of your firewood, take your time and start early. Red glowing embers give off tons of heat and don't have big flames. If cooking in a fire pit or large grill, start your fire early and keep adding wood for a while to build up a deep core of hot, glowing red embers at the bottom. Then let the top wood burn down until you barely have any flames left, just a big, deep pile of red embers. These embers give off a lot of heat and because they don't have large flames, they are less likely to char your food to a crisp. Only then should you lay your grill grate across and add your food. If you are cooking a lot and the heat starts to die down, stirring the embers with a poker helps to get more oxygen to the wood and will increase the heat for a while. If you really need more fuel, you can add firewood to the side and only push it over, under the cooking area, when it has burned down and no longer has large flames.

Rotisserie Cooking

One way to get a lot out of your wood fire cooking is to use a rotisserie. There are various rotisserie contraptions that can be purchased at grilling and camping supply stores. These are basically a large motorized or hand-turned spit that rotates over your fire pit. This is advantages for several reasons. First of all, for large roasts, such as whole poultry, pigs, and other large roasts, it gives you a very even, consistent cooking heat throughout the meat so that your food stays succulent and evenly done.

Also, for these larger roasts, laying them directly over hot embers can burn the surface long before the interior is even warm. Finally, the rotisserie can hold your food a considerable distance above your wood fire so that you can even cook over open flames without your food burning. If high enough, only the rising heat, not the actual flames, reaches your food, which is perfectly rotated in the aromatic smoke. Therefore, prep time is reduced as you don't have to burn your wood down to embers first, although some embers help to supply adequate heat. For grilled leg of lamb and whole chicken and game birds, rotisserie cooking over a fire pit is one of my favorites!

Fireplace Cooking

In the winter it is often too cold outside to cook outdoors. However, many of us have a wonderful real wood cooking area right in our homes, although some of us don't realize it. Most fireplaces are used exclusively for heat and ambiance these days, but years ago it was the primary cooking area in many houses. I love hearth cooking and it is not as difficult as most people think. For most types of fireplace cooking, special equipment is needed. There are fireplace cranes available which hold a handled Dutch oven pot or kettle over your fire to cook stews, soups or coffee. Fireplace grills are available which is basically a grill grate that sits over your firewood grate in the fireplace and allows you to grill any number of foods.

Even fireplace rotisseries are available which sit just in front of the fireplace and slowly turn your roast meats. But if you don't want to invest in any extra equipment, there is always string-turned fireplace cooking. Traditionally a way to roast a leg of lamb in front of the fire, I have adapted string-turning to roast a number of different types of roasts, from whole poultry to tri-tip. All you need is a long piece of kitchen twine and a screw or hook installed in your mantle above your fireplace. The weight of the roast slowly spins it on the string so that you have a poor man's rotisserie without a lot of extra equipment!

An Alternative

Finally, if all of the above seems like too much work and too much hassle there are easier alternatives to infuse wood smoke flavor into your food. Using smoking wood chips or chunks in either a barbecue or dedicated smoker grill is an option. Smoker cooking can really give you rich, aromatic smoke flavors in your foods. However, because you are using standard charcoal or gas as a fuel source, you avoid much of the hassle of cooking with real firewood.

I hope these tips help to get you started cooking with real firewood to bring your grill cooking to a new level of fun and flavor. Remember to always be safe when using fire of any type! Follow all basic fire safety rules so that only your food gets cooked!


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7 Biggest Mistakes in Southern Cooking

By K. A. Miller

There is Southern Cooking and then there is SOUTHERN COOKING! You can follow a recipe and still come out with a dish that does not resemble what the recipe intended. The reason is technique and the little secrets that are not included in the recipe.

Technique is as important as the ingredients and proper technique helps you avoid the following common mistakes made by novice cooks. You can find many free Southern recipes on the internet, but few web sites provide the additional information needed to to be a real Southern cook. So when you find a site that does, bookmark it and stick with it for your Southern recipes. (See Resource Box below for recommendation).

7 Biggest Mistakes:

1. Failure to Properly Preheat Oven When Baking.

Have you ever made cornbread that came out soft and crumbly without a crust? Or biscuits that did not rise and have a gray color? It was probably due to the fact that your oven was not properly preheated. When baking, the crust is set in the first 10 minutes. So, if you want a nice, golden crust on your cornbread, be sure to get the oven up to 400 degrees before you put the cornbread in.

Ovens vary in how long it takes to reach a given temperature. Some ovens will reach 400 degrees in 4-5 minutes. Some will take as long as 15 minutes. A good practice is to get a thermometer (any food thermometer that goes up to 425 degrees will work) and time how long it takes your oven to reach 250, 350, 400 and 425 degrees. Write it down and keep it handy if you can not remember. Then always allow the alloted time to reach the desired temperature before beginning your baking.

2. Undercooked Vegetables

Keep in mind we are talking about Southern cooking. Not Chinese or West Coast casseroles. Many vegetables, Southern Style, are cooked considerably longer than most people tend to cook them. Specifically, green beans are cooked until soft and dark green in color. They are not crunchy and bright green. Okra and green tomatoes, are cooked until some burned edges appear and are very crunchy. As a general rule boiled vegetables are cooked until very tender and fried foods are cooked until crunchy (this goes for cornbread, fried chicken and pork chops, too).

3. Failure to Use Cast Iron

I have never researched all the reasons why, but Southern cooking is best cooked in cast iron cook-ware. The cast iron holds and transfers heat unlike any other type metal. Food just does not cook the same in aluminum or steel. Especially cornbread. Besides, it is the traditional way to cook Southern.

Older cast iron tends to have problems with rust and food sticking, but the newer cook-ware comes already cured (seasoned) so it is not as much a problem. However, it is not difficult to cure your cast iron if you have an older style. You can get complete, free instructions in the web referrals below.

4. Failure to Use Onions and Bacon

Onions and bacon (or bacon grease) are used extensively in Southern cooking. Some cooks, however, stray away form cooking real Southern because they (or family members) do not like onions and/or concerns about the fat content in bacon.

They do this because they fail to understand the reason for using bacon and onions. They are NOT in the recipe so that you taste onions or bacon. They are there only to provide subtle flavor. A unique Southern flavor. If you do not like onions, use only a small amount and remove the onion from the dish before serving (put onion in cheesecloth while cooking and it is easy to remove). If you are concerned about the calorie content of bacon, do not use whole bacon. Just add 1/2 tsp of grease from previously cooked bacon. And, accept the fact that Southern cooking is not inherently low fat. It is meant to be flavorful and robust. So, use that bacon and onion for real Southern dishes.

5. Overworking Dough

Southern breads are meant to be light and fluffy. Even cornbread should not be heavy and solid. Many Southern cooks never learn how to make good biscuits. And homemade Southern Biscuits are the trademark of good Southern cooks.

Three errors cause bad biscuits (and other breads). First, do not overwork the dough. Biscuit dough should only be kneaded three times. No more. Just enough to shape it for cutting out the biscuits.

Second, when cutting the dough, do not push down and twist the biscuit cutter. Push straight down and straight back up. Twisting compacts the edges of the dough and causes uneven cooking.

Third, remember the previous mistake above...preheat your oven. A cold oven can result in flat, hard biscuits.

6. Yellow Cornmeal and Sugar in cornbread

Everyone has their own preference, but, please do not use yellow cornmeal in cornbread. It may be mental, but it just does not taste the same as white cornmeal. Besides it looks funny. And, NEVER, NEVER put sugar in cornbread if you want authentic Southern cornbread. Cornbread is bread to accompany a meal. It is not dessert. It is not cake! It is BREAD. So, if you like sweet cornbread...go ahead and use your sugar...but, do not call it Southern Cornbread!

7. Failure to Use buttermilk

All good Southern cooks use buttermilk in everything except desserts. Regular milk does not add the flavor that buttermilk does. Especially in any dish with cornmeal (cornbread, hush puppies, tamale pie, etc.). If you do not have buttermilk, you can make a reasonable substitute by stirring 1 tablespoon of white vinegar in a cup of regular milk. Allow to sit for a minute before use.

These are some of the most common mistakes (or lack of Southern cooking technique) made in Southern cooking. You can ignore all of them and make eatable food, but it will not be traditional Southern. Even some good Southern cooks fail to comply with all the above, but they have probably developed a variation of these same techniques.

So, get in that kitchen, fire up the stove and make your family a real Southern dinner tonight.


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