Cooking Crab Legs

 By: maxwriter

Photo: ifood.tv

Learning how to cook crab legs the best way is the secret to a succulent crab meal. It is just through the proper steps that individuals can fully discover the enriched flavours of the snow white crab leg meat. In the market, people will most of the time buy crab legs that are already cooked. Cooking the legs upon fishing will protect the flavors and plenty of sellers will freeze the legs to protect their goodness. Therefore, these legs will likely be obtainable both pre-cooked and frozen. Experts in this field recommend clients to buy only crab legs that have been prepared in this manner.

A number of methods can be used while learning to cook crab leg. The great thing about it is that it's going to take just a few minutes to get a delicious dish of crab on the table. After having bought the very best meat from the market, it is time to consider which technique is best suited for cooking. The primary technique to prepare these legs is by steaming. This process will require a steamer, a large pot, some water and salt. Two cups of water put in the steamer or pot and brought to boiling level will be the first thing to do. Make certain to add a very good amount of salt to the water, then add the crab legs to the steaming basket or rack. In 5 to 7 minutes, the aroma from the crab leg can be evident and they are then good to serve.

While contemplating cooking crab leg by steaming, make sure not to overcook it. Bear in mind, the frozen legs have already been cooked and that is only a heating process that can make sure the dish is ready to eat. After 7 minutes, the legs will be ready and they can be served with melted butter and lemon wedges. The next technique that individuals can use to cook the legs is boiling. Water, sea salt, a large saucepan are some of the things that will probably be required. Fill the large saucepan with water until a boil is achieved. Add the legs and wait for five to 7 minutes. Rinse, the legs and make sure to serve hot.

The above easy technique will train many to cook crab legs with excellence. One other way to achieve a delicious crab leg meal is through baking. It does not matter whether you're a seasoned cook or a lay cook. Anyone can undertake this process because the results are normally the same. The very first thing before baking will be to preheat the oven to round about 180 levels Celcius, then place the crab legs in a baking tray.

To capture different flavors of the meal, brush the legs with seasoning, lemon juice, butter or oil. Let it sit in the oven for eight to 9 minutes then they are going to be ready to serve. Finally, it is good to learn to bake crab legs utilizing the microwave. This is in all probability the best way to cook this delicious meal. All you need to do is find a wet paper cloth and wrap the crab legs. On high, cook for round about 3 minutes and the legs are ready to serve. Cocktail sauces and butter are excellent accompaniments for serving.

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Get the confidence to stop guessing and take the mystery out of cooking

 By: Chef Todd Mohr

Photo: melwinsworld.com

My goal is to help make cooking easy for you. While understanding how to cook with a cooking method rather than following a recipe, it’s also important that you get cooking tips that help rather than confuse. One of the reasons cooking can be difficult or even a little intimidating is the result of guessing.

1. Guessing while cooking is bad.

Let me give you an example. In my early days of cooking for a living, I was working with a chef that told me, "Todd, you can’t put too much butter in the hollandaise." The problem is, I wasn’t sure if I was in trouble for putting too much butter in the hollandaise sauce or if I needed to load up the butter. In the end, I had no idea if I was going to be able to make the sauce to his liking.

Guessing and not knowing if you’ll be success is stressful! Stress can increase your fear of cooking which does not help to make cooking easy and it should be.
• Are you ever surprised by the results of your cooking?
• Does your meal with come out terribly wrong?
• Perhaps, once in a while, the meal that you’ve cooked comes out unexpectedly great?

These are the results of guessing. Maybe you’re guessing because:

• You’re not sure how your meal is going to be received.
• You lack experience or confidence with the presentation of your food.
• You feel such a responsibility when you cook that you feel you may let people down when you cook.

So, while you’re cooking, you’re constantly second guessing yourself. You may be guessing because you are cooking ingredients that you haven’t worked with before. What in the world does…

• A cooked brussel sprouts look like?
• Swordfish get cooked completely?
• A person do with eggplant?

It’s enough to make a person terrified!

2. Guessing leads to inconsistency and surprise results.

• Have you ever been cooking rice and while it’s boiling, you think it needs more rice? Were you surprised when the rice was done and some of the rice was crunchy?
• What about turning an item over and over again while you’re sauteing?
• Are you gashing your steaks or burgers to test to see if it’s done?

3. Guessing can’t be duplicated.

If you’ve cooked a great meal, do you know how you did it? What if you tried to duplicate it and it wasn’t as good the next time? Now, you have even less confidence and begin guessing even more!

I want to help you stop guessing at your cooking and gain the confidence to be able to depend on great results each time. I want to make cooking easy for you and give you tips that will make your cooking great every time your cook.

I want you to start with this cooking tip: In your cooking tonight, try to take notice of the things that you guess at, and start considering ways to quantify your cooking in the future.

Chef Todd Mohr is a classically trained chef, entrepreneur and educator. Chef Todd's simple philosophy - burn your recipes and learn how to really cook - has helped many home cooks and professionals alike finally achieve success in the kitchen. Learn his 1 Secret for Free and discover how online cooking classes can really teach you to cook!
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Chili Rellenos Recipe

 By: Balwinder Kumar

Photo: img4.myrecipes.com

I'm going to give you instructions on how to make a delicious Mexican dinner with my own Chili Rellenos Recipe that will impress your family and your friends.

Now, you can only get Chili Rellenos at a true Mexican restaurant. You're not going to find these at Taco Bell or any other fast food joint. Probably because it requires more preparation time and won't qualify for a quick drive-up and take out item.

The main ingredient of the Chili Rellenos Recipe is the Poblano Pepper. This is a mild pepper that is of good size (approximately 5 inches to 6 inches) that can be stuffed easily with your favorite cheese or mixture.

First of all, the chili peppers have to be roasted and the outer skin peeled off. Then gently slice the pepper lengthwise and remove the seeds. Now you are ready to stuff the poblano. Although you can stuff the peppers with several mixtures, I use Monterey Jack cheese. You can use others, including Pepper Jack cheese, to "kick the heat up" a few notches. Cut slices off a block of cheese and stuff it into the Poblano pepper, being careful not to overstuff it.

The next step is to close the poblano with toothpicks, dust it in flour then dip them in a egg batter mixture made of egg whites whipped into a meringue texture. Mix up the egg yolks with a tablespoon of flour and add to the meringue mix.

The final step is to gently place the batter-dipped, stuffed poblanos into hot vegetable oil and cook, on both sides, until a light golden brown. Don't just drop the chili rellenos into the oil because splashing oil can cause severe burns and possibly a fire.

If you are going to eat the chili rellenos right away, put a slice of cheese on top of them and smother them with your favorite hot sauce. If you are going to eat them later, put them in the refrigerator covered with a paper towel. The next day (or days later) you can top them with a slice of cheese and pop them into the microwave. Just as good eating as when they were just cooked.

There you have it! Add some authentic Mexican refried beans from my refried beans recipe, top it with some "lip scorch'n hot sauce and you have a great tasting Mexican dish with my Chili Rellenos Recipe.

Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Google Ad sense, Do please browse for more information at our website :- http://www.dishadvice.com
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Cooking for Coeliacs – Ten Top Tips

 By: Anna Barrington

Photo: 1.bp.blogspot.com

Cooking for someone with Coeliac Disease, which means they are intolerant to both wheat and gluten, can be a daunting task. As you will find from reading this article, if you are well prepared then cooking them need not be scary, nor should it compromise your ability to cook a great tasting and healthy meal.

1. Probably the most important thing to remember is to always check the labels of any food that you are using, to make sure that the food does not contain any hidden gluten. It is vital to remember that hidden sources of gluten include preservatives, additives and stabilizers found in processed food. A great way to combat this problem is to cook only with basic ingredients that you are sure do not contain gluten, omitting products such as pre-made sauces and dressings.

2. As mentioned before, using good, fresh foods is one of the best ways to ensure that whatever meal you are cooking will be suitable for Coeliacs. So look for dishes that include – fresh meat, fresh fruit & vegetables, fresh herbs, egg and dairy products and pure oils and vinegars. Knowing this gives you a large scope to be able to cook a variety of delicious dishes, without having to worry about using any ingredients that are not safe.

3. If you have your heart set on using ingredients, such as flour, that are not suitable for Coeliacs, there are a large range of alternatives that are gluten free. Instead of using ordinary flour you could instead use any of the following – rice flour, potato flour, corn flour, cornmeal, soya flower and buckwheat flour. With these substitutes you can cook many dishes that would not normally be suitable.

4. Whilst it is gluten that gives things like bread their elasticity and cakes their spring, this does not exclude you from baking either of these items when cooking for a Coeliac. Gluten-free cakes actually work very well. You can use flour alternatives such as ground cornmeal or a mixture of rice flour and ground almonds to create light and delicious gluten-free cakes. A great tip when doing so is to use a mixture of flours along with ground almonds so the cake remains moist when baked.

5. When purchasing the ingredients for your meal, do not forget to check out the specialist sections in health stores and most big supermarkets. These sections will include a plethora of wheat and gluten free products that you can use in your meal, safe in the knowledge that they have been properly tested and are safe to be eaten by Coeliacs.

6. Remember that for some people even the tiniest trace of gluten or wheat in their food could lead them to become very ill. With this in mind make sure that your food preparation areas, including any chopping boards and knives used, have been thoroughly cleaned before use. Do this to ensure that no traces of wheat or gluten from previous meals remain on the utensils and are transferred into your otherwise safe dish.

7. If you are unsure about any products or ingredients that you plan to use in your meal, there are many great online resources for finding out if they are safe. Simply Google ‘Coeliac food directory’ for more information.

8. If you are planning on serving alcohol with your meal, do remember that only certain alcoholic beverages will be suitable. Whilst wine, champagne, ciders, liqueurs and spirits are all fine to drink, alcoholic drinks such as beers, lagers, stouts and real ales are all unsuitable for Coeliacs.

9. For those of you who do not fancy cooking your own meal, taking a Coeliac disease sufferer out for a meal is also a possibility. Do remember that you will still need to be vigilant as many restaurants will not be used to accommodating such specific dietary requirements. An easy way to ensure that the restaurant you choose will be suitable for Coeliacs is by going to one of the many online restaurant directories, which will supply you with a list of many eating out options which cater to the needs of wheat and gluten intolerant customers.

10. One final thing to remember is that Coeliacs are also intolerant to wheat and gluten found in things other than food and drink. This can include certain types of medications, lipsticks and even play dough, so make sure you do not offer any of these to your guest without first checking they are safe.

With all this in mind, we hope that we have provided you with enough information to enable you to produce a meal that is both tasty and safe for your gluten intolerant friends to eat. Happy cooking!

Anna Barrington writes for Table B'hôte, creators of a wide range of delicious cooking sauces suitable for a gluten intolerant diet . Click here for more Coeliac information courtesy of Table B'hôte.
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Tete De Moine Cheese - Real Gourmet Swiss Cheese

by Michael Binetti

 Photo: siegelproductions.ca

Tete de Moine Cheese is what defines a real gourmet Swiss cheese. It is only produced in nine particular dairies in the northwestern portion of the Swiss Alps called the Bernese Jura, a part of Switzerland where French is predominantly spoken.

According to history, Tete de Moine was thought to have been produced by the monks at the Bellelay abbey dating as far back as 1192 that is why it is commonly referred to as the "Cheese of the Monks". However, its production and sales were only fully noted not until 1520. Originally, it was called Fromage Bellelay after the place where it was produced but was then renamed in 1970.

The literal English translation of Tete de Moine is "monks head". The term refers to the bald heads of the monks in the Bellelay as well as to the wheels of cheese paid by the citizens to the French kings as tax.

Lightly cooked, Tete de Moine is made from pressed and unpasteurized cow's milk. The milk used to produce the Tete de Moine is delivered to the local dairy twice a day to make sure that it is fresh. The milk is then processed within modern facilities but without forgetting traditional cheese making methods. Although the taste of the Tete de Moine is very similar to other Swiss cheeses, the Swiss government emphasizes that it is NOT a factory made cheese.

Tete de Moine is served in small wheels and is cut using a griolle - a tool that allows perfect shaving of the cheese with minimum effort. It has either a sticky or a hard brown outer rind that depends on the dairy. Its interior paste is firm and comes in straw color, but darkens as it ages. The unique feature of this cheese is that it ages from the outside to the inside, so the part closer to the rind looks darker or browner. This feature is often mistaken by some first time tasters as a sign of poor quality.

One very distinctive feature is its aroma. Aside from its natural brown edges, it gives off a very delectable smell even before cutting it. It smells like roasted nuts mixed with earthy wine with a hint of musty wood that will transform any room into a cheese heaven. When you taste it you will get a full bodied flavor as well as very complex notes of nuts and sweet fruit.

Ask any cheese monger, and they will tell you that this cheese has much more flavor and smells greater than Emmental and Gruyere. If you are looking for a real gourmet Swiss mountain style cheese, then the Tete de Moine is your best choice. Go and try one today!



Buy Tete de Moine and other Swiss cheese from New York's trusted cheese shop. For any questions about our cheese call us toll free at 1800-382-0109.

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Posh Fish 'N' Chips

  By Matthew J Cook

Photo: farm3.static.flickr.com

I had a wonderful wave of inspiration a couple of weeks ago, and these moments can be the most creative times to invent new recipes, or as in this case, creative twists to already popular meals.
We were at my mom's house and she gave us some lovely veg from her garden.
It was beautiful. We'd already decided we were having salmon and my mind was going clockwork and EUREKA...!
I got it...
*Posh Fish 'n' Chips
Ingredients
- 2 salmon fillets
- 2 cloves garlic
- Large pinch of ground ginger
- Large pinch of ground hot paprika
- 2 cups garden peas
- 3 tbsp dried mint
- 1oz butter
- 1oz flour
- 4 large potatoes
- Sunflower oil
- Salt and pepper
- Handful of fresh thyme (or 3 tbsp dried)
Method
1. Preheat oven 200C. Put a couple of large glugs of oil into a roasting pan and put into center of oven.
2. Peel and dice potatoes into 1-2" cubes. Par-boil for just 2-3 minutes until the outer surface is just a little soft. Strain in colander and shake just so the edges begin to get a little fluffy.
3. Transfer potatoes to roasting pan and sprinkle thyme over potatoes. Season with salt and pepper and put into oven for 20-30 minutes or until golden and crispy.
4. Meantime: place salmon fillets in center of a square of foil, a little apart and put sliced garlic onto salmon and sprinkle with paprika and ginger. Bring edges of foil together into a parcel and transfer to oven beneath the potatoes.
5. Put peas and mint into 2-3 cups of water and boil gently until peas become soft. They need to be slightly over-cooked to make a good mushy-pea.
6. Mix together flour and butter into a paste. Thicken peas in the water with the paste. (NOTE: Don't get rid of water. Water should JUST COVER the peas when off the heat. Otherwise take a little out until it does). Using a fork, vigorously beat the peas until mushy but still with a few almost-whole peas. Add salt to taste.
7. After about 15-20mins of cooking, salmon should be JUST springy to the touch and still juicy. Serve with the potatoes and peas.
I am not kidding you, once you've tasted this, you will NOT WANT TO go back to regular fish 'n' chips.

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Favorite Recipes: Potato Salad

 by Daniel Jowssey

Photo: iweb.cooking.com

A month ago or so I made some potato salad. I love potato salad and was well pleased with this one. Then the next week my father made his version of potato salad. It was great! Better than mine.
Potato Salad is personal again. If you love potato salad you know how much you miss that in the picnics which seem no fun without that. If you always carve for new potato salad recipes this is the right place for you. Salad-recipes.net provides you with a wide variety of fresh salads recipes which are as good when homemade. The salad recipes are simple yet mouthwatering with all the essential nutrients if you are calorie conscious.

Lets start with a few interesting Potato salad recipes.
German-Style Potato Salad
Ingredients:
1 1/2 pounds red-skin potatoes, cooked, peeled & diced large
2 ribs sliced celery
1 large red onion, minced
1 large clove garlic, minced
3 slices bacon
1/2 cup apple cider vinegar
2 tbsp sugar
1 tbsp mayonnaise
salt
pepper
Directions:
Boil the potatoes until tender yet firm. Keep them warm after they have been cooked.
In a skillet or frying pan, fry the bacon. Crumble the bacon and set it aside.
Use the rendered bacon-fat to cook the garlic and onion in a deep skillet.
When they are soft, remove them to a large bowl and add the sugar, apple cider vinegar, mayonnaise, salt and pepper.
Toss in the potatoes and celery. Stir well.
Garnish the salad with the crumbled bacon.

Indian Potato Salad
Ingredients:
1 1/2 pound red or new potatoes, scrubbed & cut into 1/2"" dice
1/2 tsp toasted cumin seeds
1 tbsp garam masala ( see following recipe* )
2/3 cup nonfat yogurt
3 to 4 tbsp fresh lemon juice
1 tomato, seeded & cut into 1/2"" dice
1/2 small red onion, finely chopped
3 tbsp coarsely chopped fresh cilantro
1 tbsp chopped fresh mint ( optional )
Directions:
Place the potatoes in a large sauce pan and cover them with cold water.
Bring the potatoes to a boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm.
Drain the potatoes in a colander then place them in a large bowl.
Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant.
Stir the garam masala, lemon juice, yogurt and potatoes together. Let the mixture cool completely.
Shortly before serving mix in the tomato, onion, salt, pepper and half the cilantro.
If you are using the mint, add that now as well.
Season to taste with the lemon juice, masala, and salt.
Place the salad on its platter or serving bowl. Spoon the yogurt into the center.
Sprinkle it with the remaining cilantro and cumin seeds and serve.
*Quick Garam Masla
Ingredients:
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp sesame seeds
1/4 tsp black peppercorns
1/2 tsp kosher salt
1 cardamom pod
Directions:
Roast the ingredients in a dry skillet for about two minutes or until lightly browned and very fragrant.
Grind the mixture in a spice-mill or coffee grinder or pulverize it with a mortar and pestle.
This recipe should yield about one tablespoon.
With this potato salad recipe you would enjoy every moment of your next picnic or weekend party.

Find food recipes and more useful information about drink and food at this food directory.

Source: ArticleTrader.com

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How To Cook Chicken Legs on the Grill

By: Ralph Serpe

 Photo: http://howdoicookthis.com

Grilled chicken legs are not only a delicious summer meal, but they are also economical as legs are one of the cheapest parts of the chicken. Just because they are cheap, does not mean they have to lack in flavor. Actually, the dark meat of poultry has more flavor as it contains more fat.

One of the biggest problems grilling enthusiasts face however is with cooking times and temperatures. One of the most frequently asked questions is: how long do you grill chicken legs?

It really isn't possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.

It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.

CHICKEN GRILLING METHODS

Boil the Chicken Legs First

The goal with this method is to cook the meat all the way through before it goes on the grill. This greatly reduces the risk of any food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.

Marinate Then Grill

Marinating your chicken legs first is always a good idea. Not only does it give your food a fantastic flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood like shrimp and scallops as well.

Citrus Herb Marinade

Ingredients:

4 Chicken Legs

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

Directions:

In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.

LETS GET GRILLING

I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.

Step 1: Remove chicken from marinade and rinse. This is to remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.

Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.

Step 3: Heat the Grill. We are going to set up our grill for the searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the others off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.

Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.

Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors. Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check to see if the legs are done. You are looking for an internal temperature of 165 degrees Fahrenheit.

Once the legs are done, If they aren’t as crispy as you like, put them on the hot side of the grill again for a few minutes before removing them from the grill.

Enjoy!

Ralph Serpe is a passionate home cook and Webmaster for Chefability.com. Chefability offers free recipes and tips for cooking enthusiasts. Visit us today for more delicious grilled chicken recipes.
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