Gourmet Article

Yes
even you can cook up wonderful meals and impress your loved ones!

Ever thought that gourmet cooking is not for you
or that you do not cook well? Then it’s time to totally change your mindset from today . . .

Anyone and everyone can easily pick up cooking skills; younger or older
ladies and even the guys. It doesn’t matter what your skill level is today; you can do much better and make great dishes like the chefs at your favorite restaurants. And what’s more
the meals you cook will be done to perfection – your kind of perfection. And you know what the best part is? You already have the most important ingredient . . . you know what great food is!

Let's show you the way . . . Xperimental Cooking is putting YOU in charge – you’re the boss of the kitchen! You choose the ingredients you like and whip up meals to suit your specific tastes. Forget about strictly following recipes that are complicated . . . that requires you to buy special ingredients you will only use once then store till they expire . . . that calls for you to measure out precise amounts of each ingredient. All that is required is for you to have fun and Xperiment with blending ingredients that you like. Let your imagination rule . . . pick the items and create your masterpiece; from types of meats and vegetables
to how they are cooked
to what beautiful arrangement on your dinner plate. Xperimental Cooking is also about you and the people you are preparing a meal for. You know that each person has their unique preferences
so Xperimental Cooking is about helping you fulfill those preferences. Sounds complicated
you may think? But actually
it is rather simple; especially after you develop the basics that will forever change your mindset on cooking and open up a whole new dimension of creativity you never knew you already had within yourself.

Now let us share with you the little secrets of Xperimental Cooking . . . the A
B
Cs if you will . . .

A. INGREDIENTS – The first key is for you to build on your knowledge of ingredients
as they are the basic building blocks for a good meal. You already know of many ingredients
now go and take a closer look; experience each ingredient individually and Xperiment with it. Everything edible can be an ingredient in your creation
so you need to know and understand each ingredient; from how it looks and tastes
to its texture
to how it behaves when cooked in different ways
to which other ingredients it is compatible with
to what happens if you add more or less of it to your food
etc. Since individuals experience things differently
you are your own expert; find out what you like and what you can do without. As you have your meals each day
take the opportunity to study the ingredients. Involve your family & friends and make it fun as you experience & Xperiment. At restaurants
and when you travel
question the chefs if you have a chance and gain perspectives into new ingredients you come across. For the computer savvy
you can also surf the web and quickly gain insight; there is tons of information online. Try typing the ingredient you’re interested in on your favorite search engine and discover a wealth of knowledge at your fingertips. As you get to know about more ingredients and become more aware of the characteristics of each ingredient
you will be able to expertly combine them to expand the number of new dishes in your cooking repertoire. There are endless combinations
so keep Xperimenting; you will discover many winners to surprise your guests. Have fun building up your own database of ingredients.

B. QUALITY – When you begin with great quality ingredients
you are certain to produce top quality meals; if you start with poor quality ingredients
it won’t come as a surprise that the results will naturally be disappointing. Quality can easily be determined when you use all your senses . . . Use your sense of Sight to look carefully at the ingredients. Check the color to see if it is bright or dull
consistent or has blemishes. Is the shape evenly symmetrical or distorted. Look also at the texture of the items. Your sense of Sight is the first sense that you will usually use when checking anything; and it is a powerful tool in determining the Quality of any ingredient. Practice and see if you can tell what the Quality of an item is
just by looking at it. You will quickly be able to use your Sight to initially screen ingredients to determine if they are worth a closer inspection or to move on. Use your sense of Hearing to listen to the tone when gently tapping or shaking an item. Does it sound hollow or solid
is there a rattling sound? Hearing is not frequently used
but can be helpful in a closer inspection of certain fruits
nuts and vegetables. Use your sense of Smell to sniff out fragrant fruits and the aroma of fresh herbs. You can also detect items to avoid when they emit off smelling odors. Train up your nose and your sense of Smell will come in handy when you search for Quality foods. If you have the opportunity
sample the items before making your decision. Besides checking that the Taste is what it should be
also observe the texture or feel it has in your mouth
when you chew on it
and when it slides down your throat. This is also your chance to confirm that you really like the Taste of the ingredient before buying. Your sense of Taste will be your most important tool when it comes to blending ingredients. With a well developed sense of Taste
you will be able to determine what ingredients
and in what quantities
will go well together. Finally is your sense of Touch. Go ahead
pick up and handle the ingredients you are inspecting. How does it feel in your hands? Is it heavy or light
hard or soft
firm or supple
smooth or rough
dry or moist? You can tell a good deal about the Quality of an ingredient by how it feels; you just need a little practice to fine tune and “get the feel” of things. Practice using all your senses to fully examine ingredients and learn how to pick Top Quality items for your specific needs. It is now time for you to exercise your senses whenever you go shopping for food. Have a good time tuning up your skills in search of Quality at the markets and stores.

C. DESIGNING – Now comes the fun part of Designing your meals. The first consideration is who you are cooking for and what are their likes and dislikes. Do take some time to ask your family
friends
or guests about their eating preferences
especially if they require special diets for health reasons
or are allergic to certain foods. From this mini survey
you can plan a meal that will delight everyone. You can now begin to narrow down your choices; consider if you want to do appetizers and/or soup
what are the best choice for your main courses
and if you wish to make desert? Design a simple meal or an elaborate feast: it's all up to you. Use your knowledge of ingredients to decide on what blend of ingredients will achieve the unique flavors you want. Also consider how the ingredients will look together
and how you can make your dishes visually appealing. At the beginning
you may feel more comfortable sticking to traditional flavors and cooking tried and tested recipes. But as you gain confidence after Xperimenting with traditional foods by altering their taste to suit your preferences better
then its time to be bold and creative; try to design something totally new once in a while. It is also fairly easy for you to design meals to take into account differing preferences among your guests; simply separate your ingredients and add or withhold them into individual portions of your dishes. In the Design phase
you may wish to consider the cooking style as well
since the way food is cooked will make a difference in the outcome in terms of taste and texture.

D. COOKING STYLES – Mastering many Cooking Styles is another way to increase the diversity of your meals. Brush up on your cooking skills by not only practicing the various Styles of Cooking
but also by paying close attention to the details of the cooking process
what each Cooking Style does to your food and the resulting appearance
taste & texture. Xperiment with variations to the standard method (different temperature
time
sequence
combinations
etc.) and observe the results. Learn new Styles as you come across them
and also try your hand at inventing new ways to cook. There are many methods of cooking your food; some more conventional like Baking
Barbecuing
Braising
Roasting
Stewing and Steaming. Some are more exotic like cooking meat on a slab of hot stone. So do try out the various cooking styles on your favorite foods and discover which are to your liking. Also Xperiment with combinations; for example you can first steam a lobster
then cut it open and put some cheese in before grilling for a short while to melt and brown the cheese sauce. Think of new ways to cook
after all its just applying heat to food. You can also broaden your knowledge and skills by observing how people of various lands cook their meals in special ways when you travel.

E. PRESENTATION – The final element is how you serve up the feast that you have prepared. Food Presentation is the art of making your meals visually appealing. Since the objective is to serve up something that will look good
Xperiment with what you think will look nice when assembled together. If you want to keep it simple
just focus on the dish and what is to be put on it. If you want to pull out all the stops
then go with a theme of your choice and dress up everything
including the dining room. Let’s run through some ideas to move you along . . . On the simple end of the scale
all you need to do is select a suitable bowl or plate and arrange your food on it
then add something to garnish. The easiest is to place all your food onto serving plates for your guest to help themselves. Select large enough bowls and plates
matching if desired
that can hold the amount of food you have prepared. You can fill a serving bowl with soup and sprinkle some chopped spring onions on top to garnish. Fish can be served on an oval plate
or one of those fish shaped dishes
and you can arrange some lettuce and round slices of lemon to decorate. For prawns
try arranging them in a circle on a round plate
and put sauce for dipping right in the center. You can be more creative when you do individual servings. For the main course
you can simply lay out the meat
potatoes and vegetables on different sectors of the plate in a traditional manner; just remember to include ingredients with nice colors and arrange them in your chosen pattern. Try using carrots or tomatoes to add bright orange or red to your dish. Use corn
pasta or potatoes for a dose of yellow. How about tri-color pasta to really mix up the colors? Appetizers and deserts are my favorites as you can really let your imagination go . . . and come up with really delightful creations. Try using a Burgundy wine glass for your shrimp cocktail
then plant a stick of celery with the leafy end up on one side and garnish the lip of the glass with a circular slice of lemon for a lovely presentation of this favorite appetizer. Now go forth and create visual masterpieces to serve your guests; they will surely be astonished at your work of art. If you need more ideas
you can always look at how the chefs at your local restaurants present their dishes
or you can flip thru food magazines
or surf the internet for tons of ideas to get you on your way.

Now that you know the Secrets to Xperimental Cooking
all you need to do is to start cooking; after all
as the saying goes . . . “Practice Makes Perfect”.

For the ultimate seafood experience
it's tough to top the sweet flavor of a tender lobster.

Here are some succulent suggestions from the experts at Red Lobster on easy ways to crack and eat this delectable dish.

Step 1: Where to begin? The claws
with meat that is tender and flavorful
are generally the best place to start. After removing the two front claws
use a nutcracker to crack them open and a lobster fork to remove the meat.

Step 2: The tail meat is considered the sweetest part of the lobster. Turn the lobster on its back
holding the body with one hand and the tail with the other. Gently twist the tail to detach it. Remove the end flippers. Using a fork
you can then pull out the juicy meat.

Step 3: There's plenty of meat in the body of the lobster. Flip it over and unhinge the back by cracking it apart lengthwise and pull out the tasty meat with a pick. The greenish-gray tomalley in the body cavity is considered a delicacy (the sand sac near the top of the lobster is not edible
though).

Step 4: The last step is enjoying the meat in the legs. The meat here is delicious and can be sucked out like a straw.

Whether you enjoy lobster "as is" or prefer dipping it into melted butter or a savory sauce
this deep-sea delight can be a dining experience like no other. Plus
it's a low-calorie
low-fat source of protein: 3.5 ounces of lobster meat has only about 96 calories and less than 2 grams of fat
according to the seafood specialists.

Succulent and good for you-how many foods can you say that about?

What can be more soothing to the soul
tummy-filling and sociable than having a piece of cheesecake? These are just some of the reasons why I love cheesecake. Just thinking about cheesecake sets my mouth to watering for a big piece of the light
airy confection made with a graham cracker crust and smooth creamy vanilla filling
with a favorite topping of cherries or strawberries or blueberries or streusel - - - or you can choose for yourself if you like. Then you will know why I love cheesecake.

The first documented cheesecake was at an Olympic game in the seventh century in Greece. It then spread to other European countries and eventually made its way to North America when immigrants crossed the ocean to seek their fame and fortune. Little did they know that the recipe they brought with them would eventually launch a huge following of people who love cheesecake and would balloon into a multimillion-dollar industry across the world.

The decadent taste and texture of cheesecake belies the fact that it is fairly simple to make. Cheesecake lovers know that they can have this delightful delicacy anytime they want by stirring up a few basic ingredients including cream cheese
sugar and eggs
and then pouring it into a pie shell which can be made of graham cracker crumbs or other conventional pie crusts and baked.

So what's not to love about cheesecake? It can be eaten anytime of the day or night
it's easy to make and even easier to buy
it tastes divine
and on top of all this
it creates a feeling of well being that only comes from being good to yourself. So go ahead
eat and be jolly! Then you'll know why I love cheesecakes!

Send a Cheesecake to someone special today.

Cheesecake makes a perfect gift. There are guidelines that should be followed when choosing the perfect gift. For one thing
the gift should be chosen specifically for a certain individual whose tastes are known to you. If you are not well acquainted with the recipient
you must give a general-type of gift that will not offend. Another guideline for choosing the perfect gift is that the gift must fit
and most important
if the recipient doesn't like the gift
it must be passed on to someone else.

Do you know anyone who doesn't like cheesecake and wouldn't consider it the perfect gift? For gift-giving occasions the ultimate gift is one that is adored and can be shared with others
and this makes cheesecake the perfect gift. Even if the recipient is on a low fat
no fat
no sugar or no
carb diet
cheesecake is the perfect gift because it can be made to adhere to almost any diet by carefully choosing the ingredients. In today's society there is almost no limit to the availability and variety of ingredients that go into a cheesecake.

Can you imagine the pleasure on the face of that special someone on whom you have bestowed a freshly made cheesecake? Add a few different toppings such as a variety of fruit toppings and streusels to adorn the cheesecake and you have created the perfect cheesecake gift. There are different varieties of cheesecakes such as the original New
York Cheesecake
which is probably the most well known of all the varieties.

Create a cheesecake in your own kitchen and present it in a special dish to a special person. When you see the pleasure on their face
you'll know that cheesecake makes the perfect gift.

Send a Cheesecake to someone special today.

BBQ sauce is generally a basic mixture of tomatoes
sugar and vinegar. Tomatoes used can be in various forms such as tomato sauce
paste
puree and even ketchup. Sugar adds sweetness to the barbecue sauce and can either be corn syrup
honey or molasses. The addition of vinegar
on the other hand
lends a sour flavor to the bbq sauce and can be in the form of beer
white or flavored vinegar
wine or citrus juices. In general
bbq sauces can be used throughout the barbecue process from preparation to cooking.

Bechamel sauce or White Barbecue Sauce has a long and illustrious history. It has been a pet of the French food connoisseurs
since 1651. One of the mother sauces of French cuisine
the white sauce is nowadays made by whisking scalded milk gradually into a white flour-butter roux. However
it can also be made by whisking a kneaded flour-butter beurre mani้ into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. White Barbecue sauce
unquestionably adds a delicate flavoring to your meat dishes.

White Barbecue Sauces of Alabama are different from most other barbecue sauces in the use of their bases. These sauces are predominantly mayonnaise based
unlike the traditional and ubiquitous tomato. Chicken
turkey or pork - these white sauces are taste uppers beyond imagination. Like its tomato- and mustard-based cousins
white barbecue sauce comes in shades ranging from porcelain to putty. There are also differences in consistency. Some sauces flow like fat free milk
while others are more reminiscent of a creamy dressing. As for the ingredients
well
purists such as Myra Grissom
owner of Miss Myra's Pit Bar-B-Q in Birmingham
insists there are only four items who play the role: mayonnaise
vinegar
salt
and coarsely ground pepper. Perking up salads or topping pulled pork sandwiches or grilled fish whatever you are up to these sauces are great.

Smuggler's Run White Grilling Sauce and Big Bob Gibson White BBQ sauce are sauces that can be recommended
without any hesitation. Mayonnaise
Egg Yolks
Water
Corn Syrup
Vinegar
Salt
Spices
Calcium Disodium
Cider Vinegar
Onion
Garlic
White Pepper
Salt and Xanthium Gum are what goes into the making of this taste bud rocker.

Big Bob Gibson White BBQ sauce comprises distilled vinegar
sugar
salt
spices
egg yolks
mustard flour
paprika and garlic. Poultry
pork
seafood
and wild game-Big Bob
goes with them comfortably enough.