May 25th, 2009 | Uncategorized
By Michael Hehn
It may be interesting to know that the first cakes baked in the US were actually small loaves of sweet bread! Today, we have a huge collection of cakes using almost every ingredient available under the sun-indeed what a far cry from the early days of cake making. This should delight any home bakers as there is so many to choose from. To bake a great cake, you just need a little knowledge and some practice. You obviously need the right cake decorating tools to create the effects you desire.
Every cake worth merit starts with a smooth icing; cakes need to cool completely before they are iced and decorated. It is a good idea to start your cake decorating with a thin layer of frost, enough to cover all crumbs from ever getting into the regular layer of your icing. Set them up and leave them in the refrigerator for 20 minutes. This sets the crumbs, locked into the first and makes your job easier. When all crumbs are locked into the first layer, the job will be much easier for you now.
You can apply the next layer using an icing spatula to make the job much easier. Once you have enough icing on the cake, start smoothing the sides with the spatula all around the perimeter of the cake. There is one well-kept secret you can use: dip the spatula in cold water before you start any smoothing, it makes the job a whole lot easier. Dip it again in cold water as you hold the spatula horizontally over the top, and start smoothing the surface of the cake. Use both hands and drag the spatula towards you, starting at the furthest point.
Avoid the Complicated – Keep it Simple
Some cake decorating books claim that smoothing icing is the hardest part. Always practice to perfect the skills you have. Once you get it right, show it off to your family and friends.
If icing is not your cup of tea, use dusted sugar powder. You can create a nice effect wit sugar powders; if you want a more elegant and classy look, use a stencil. Edible decorations are a beautiful yet simple cake decorating technique. The use of colorful candies, nuts and coconut slices can make your cake stand out from the crowds.
To apply a textured look, use a small cardboard comb, available in baking supply stores. Piping is achieved by using a pastry bag fitted with a metal tip. This is the most important part in your cake decorating adventure because it opens up whole new possibilities-you can create flowers, shells, and anything you can virtually imagine. Do not over stuff your piping bag, one cup of icing is sufficient and start decorating your cake by using a steady pressure. Use your other hand to guide the tip and keep it steady. Learn about piping techniques before you start.
Fondant is another choice you can use I cake decorating; this is the smooth white paste popular in weddings and special occasions. They are absolutely a delight to use, simply roll them and place over the cake for a classy look. They are popular for that wow factor when used to create 3-D designs that are elegant and catchy.
About The Author
Michael Hehn is a specialist in cooking. If you want more information about cooking, visit cooking info.
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May 23rd, 2009 | Uncategorized
By Rolf Joho
Coffee once an exotic drink has now become a common drink and a vital part of many people”s day. If you have graduated from merely viewing coffee as a caffeine fix to a rich and complex drink then you will want to learn more about the beans that go into making your daily cup of coffee. Well the first fact you will learn that the precious beans that make your daily brew is in fact a seed and not a bean at all.
Location, Location, Location
When it comes to choosing your favourite coffee beans it all comes down to where the coffee beans were grown. Generally beans can be classified into either the Arabica or Robusta species of bean. However you will see that most coffee comes labeled according to where it was grown.
This is because the soil, environment, and climate all influence the taste of the coffee at the end of the day. You will find that the Robusta variety is more commonly available and may also be cheaper. If you would like to taste some of the finer beans then you will want to buy Arabica for your next cup of coffee.
The Roast
Equally important to the location and the quality of the coffee beans you buy is the type of roasting process the beans undergo. Different types of roasts determine the flavor and intensity of the coffee. If your taste buds do not like the stronger coffees then look for an American roast. This is a nice middle ground to start appreciating coffee. This type of roast produces a medium bodied coffee and is found in most homes across America.
If you are feeling adventurous and would like to venture into the world of more full bodied roasts then look for Brazilian roast beans. This is a darker bean than the American and has a fuller flavor. If the Brazilian roast is still not strong enough for you then you can try beans that have been French roasted.
The first thing you will notice when buying French roast beans is the color, a French roasted bean will have a color that is similar dark chocolate. When you make coffee with this type of bean you will see a little of the bean oil on the surface of your drink, this is perfectly normal and means that you have bought well roasted beans.
When you have graduated to a true coffee connoisseur then you will appreciate the Espresso roast. The espresso roast will have a very distinct flavor and some people can”t handle the taste. This comes from the roasting process where the beans are nearly burnt. Espresso is usually served in small cups because it produces very strong coffee.
Drinks
The way your coffee beans are prepared will also determine the taste and flavor of the coffee. This is an important step and there are now many ways to enjoy your favorite drink. Italian coffees have become very popular and most restaurants and cafes will serve coffee this way, whether cappuccinos, lattes, or macchiato.
Storing Beans
If you have gone to the trouble of selecting the right bean for you and your taste buds then it would be a shame to waste the precious beans with bad storage. Whenever possible you should buy whole roasted beans. You can buy whole beans in bulk and freeze what you cannot use immediately for months.
On the other hand you will only be able to keep ground coffee beans for a few weeks in an airtight container. So to prolong the life of quality beans make sure to put off grinding until you actually want to drink the coffee.
About The Author
Rolf Joho is owner of Internet InfoMedia and writes on a variety of subjects. For more Coffee questions visit: Coffee
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May 23rd, 2009 | Uncategorized
By Henry Ashworth
There has been a drastic fall in honey bees and their colonies in recent years, especially in the U.S. While bees can seem like mere pests when they invade family picnics, they do serve an important role in agriculture and the economy.
The Importance of Honey Bees
Honey bees are responsible for honey production and helping with crops. They are essential in the pollination process. Big losses can occur without enough bees to pollinate plants and flowers. Honey bees are responsible for 80 percent of the flowering crops in the U.S. They help with fruits, nuts, olives, soybeans, cucumbers, alfalfa sprouts, legume seeds and cotton.
The Decline of Honey Bees in the U.S.
The bee population is in danger. Possible causes of the dying bees are the pesticides being used, cell phones giving off radiation and amateur beekeepers.
Colony Collapse Disorder (CCD) is another reason for the dying bees. This is when bees mysteriously leaves their hives and never return. It is believed that they become diseased and die off at this point.
Bees are social by nature, so it is strange that they would leave the hive and not return. No evidence of dead bees is found near their hives. Furthermore, they leave behind their young and the queen bee. Their disappearance is quick because there is usually storage of honey left in the hive as well.
Varroa mites are likely the cause of CCD. These are parasites that attack hives and suck out the honey bees” fluids, leaving them weak and prone to infections.
The declining bee population and CCD could lead to the bee population to die out in as little as 10 years if measures aren”t taken. The problem is that without honey bees to help in the pollination process, the agricultural industry will suffer greatly. A lack of honey bees has a huge effect on farmers, produce and the economy in general. Honey crops reduced by just 20 percent results in 31 million pounds of honey lost. The impact is real and far reaching.
The Bee Population in Malta
Malta, nicknamed “land of the honey,” is home to a large bee population. The warm temperatures year round and the dense plant life make Malta an ideal environment for bees. Malta is known for its big bee pollination and honey production.
Luckily, Malta hasn”t experienced the same decline in honey bees as the U.S. Malta”s honeybees are slightly different than the ones that live in the U.S. They don”t have the yellow stripes. Instead they are mostly brown and black. They are very active and seem to have better immunity against disease than the American honey bees. They are also spared some of the pesticides that the American honey bees are exposed to.
Hope for Rebuilding Bee Colonies in the U.S.
Funds have been approved by Congress to research the problem with the disappearing bees in the U.S. Conservation and development of bee hives is encouraged as researchers look for answers for the declining bee population. It”s something to think about the next time you swat at a harmless bee that shows interest in your lunch. Awareness is the first step in making positive change in the honey bee crisis.
About The Author
More details about the Mediterranean island of Malta including cheap flights to Malta are available with Malta travel guide yourmalta.com
As well as cheap flights they have cheap holidays too along with news and a Malta blog
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May 21st, 2009 | Uncategorized
By Mary Anne Durkee
Homemade baby food is definitely gaining in popularity! I have been baby sitting my niece for almost a month and have fallen so hopelessly in love with her. But when you take care of a six month old baby the biggest concern is the baby food. I resorted to homemade baby food not only because it worked out cheaper but because I became more confident about what I fed her. There are many good reasons for you guys to resort to cooking food for your babies:
1. You can customize the baby food according to your babies food intolerance and sensitivity and also your diet plans for the child!
2. Home made baby food can be more diverse and less monotonous than packaged baby food. You can also expose your child to a selected taste palette and then expand this in time.
3. The quality and hygiene of the baby food is guaranteed
4. With recession still being a cause of concern, it is great if you can save some money!
It is easy and you get to know your babies taste! Just imagine the amount of love you can put into the baby food! 
!
Now when I make homemade baby food for my little niece, I follow a set of do”s and dont”s that determine the quality of the food.
a. Remember to consult your baby”s pediatrician prior to the introduction of any new food for your baby.
b. Also, when you introduce a new food make sure that you give your baby only that for four days, so that you can detect any allergic reactions, if any. Never, never introduce more than one food at a time!
c. Last but not the least, always, always, use clean utensils for making baby food. It is advisable to clean these utensils in boiling water daily!
Ryan Morgan, the chief executive chef of the Art and Soul restaurant in Capitol Hill hotel is one of those fathers who love cooking for his three month old daughter. Lucky girl, wouldn”t you say!! Recently Ryan had held an exciting class on preparing homemade baby food and baby food recipes in Capitol Hill. He also talked about what foods to avoid and what to include. If you want to know more about how to build a healthy diet for your baby maybe you should check in for the next classes in June! After all what the chef serves will be the best and what else do you want but the best for your little toddler?
About The Author
Mary-Anne is a featured member and regular contributor at ifood.tv, a global food network, featuring recipes from all over the world. Other popular recipes videos on ifood.tv include Asparagus Recipes, Lasagna recipes and Fruit Salad recipes
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May 20th, 2009 | Uncategorized
By Sean Lannin
Many people are reluctant to make pizza at home. They are afraid that their pizza will not taste good, or think the task of making dough is too daunting, or don”t have enough time. Many times the issue is not whether the pizza tastes good or not, it is simply the convenience provided by home delivery.
Homemade pizza does not need to be difficult, and in fact, if you are one of the many people reluctant to make pizza at home, let me tell you that you can make easy homemade pizza that will taste great and be a hit to your friends and family.
Easy homemade pizza is possible for anyone if you follow a few key pizza basics. Actually, the difficulty that most people experience is from getting a little ambitious to begin with, complicating the process, and then dumping a bunch of toppings on top, and then wondering why they have a goopy mess. Goopy is a technical term that describes a pizza that went horribly wrong.
But not to fear, if you spend the time to learn the basics and become comfortable with them, then you can begin adding additional elements and enjoying easy homemade pizza. So, what are the basics to homemade pizza? There are 4 basic areas; technique, equipment, recipes, and ingredients. We can add a fifth element and that is practice.
Like all pizza chefs you will need to learn to mix dough, activate yeast, knead dough, and form your dough. While not overly complicated, each of these areas does require a bit of learning and practice to become proficient and master the basics of homemade pizza making.
It is also recommended that you make a small investment in some pizza equipment. You do not need a lot to begin with and can add additional equipment as your interest in making pizza grows, but some good basic equipment will improve the results of your pizza”s and give you confidence to make more. Basic equipment would include a pizza stone, a pizza peel, and a few pizza pans. Learning to use the equipment is not difficult and is fun to learn.
Probably the best advice is to start with basic pizza recipes. Taking on complex recipes in the beginning usually results in a goopy mess, and will take the fun out of your homemade pizza experience. For example, do not start with an elaborate pizza sauce that requires countless ingredients and hours and hours to prepare. Start simple. A basic pizza sauce need only include a handful of ingredients and take less than 20 minutes to prepare. Use the same approach, simplicity, to the dough recipe and toppings you choose.
In fact, our advice is to only make cheese pizzas when you start out. Adding a pile of toppings makes the pizza more difficult to make, and adds variables to homemade pizza making that only complicates things. Start with a simple cheese pizza, learn the basics, and then expand the scope of your homemade pizza making.
Lastly, it is important that you practice your pizza making. Go into the process expecting some failures. Embrace the fact that not every pizza will turn out exactly as you like…this is true even if you have made pizza for 20 years, and learn from each experience.
Many people tell us that they are initially reluctant to begin making pizza at home, but then after giving it a try they are surprised at how easy homemade pizza making can be. Start with the basics, invest a little money in equipment, and practice, practice, practice. Before you know it you will be making homemade pizza that wows your friends and family.
About The Author
You can find everything you need to make easy homemade pizza , and to learn how to make homemade pizza better than your local pizza shop, visit http://www.homemade-pizza-made-easy.com
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May 20th, 2009 | Uncategorized
By Chip Tolaney
Some inventions are destined to become more famous than their creators. The next time you walk into an Indian restaurant don”t forget to thank the unknown genius who whipped up that delectable drink, the mango lassi, now almost as ubiquitous in America”s Indian eateries as tandoori chicken!
Strangely, you won”t find mango lassi so widely consumed in India. In all probability, it was an Indian homemaker in the US, who, homesick for the flavors of her native food, experimented with two intrinsically Indian ingredients – lassi and mango – and came up with this fabulous treat!
The word ”lassi” comes from Punjab (north India), a land of hearty people whose cuisine is now virtually synonymous with Indian food worldwide. ”Lassi” is essentially a cooling, yogurt-and-water drink, consumed with a main meal like lunch. Lassi may be flavored with salt and one or more of several ingredients. A few crushed mint leaves give a cool, fresh flavor, soothing in the long, hot Indian summer. Alternatively, a pinch of roasted cumin powder perks up the palate. A mash of fresh ginger and green chili provides a surprising contrast to the blandness of yoghurt. Chilled and served in XL-sized steel glasses, lassi is the perfect accompaniment to a hot meal.
Its versatility, though, doesn”t end there. You can have your lassi sweetened with sugar or fruits. The ultimate luxury – saffron lassi – is popular in the Sindh region of Pakistan and Jodhpur (Rajasthan).
During Holi, the Indian festival of colors that marks the advent of spring, revelers frequently consume bhang lassi, bhang being a liquid derivative of cannabis – an occasion to let one”s hair down sanctioned by religion and culture!
Known by varied names in other regional languages, lassi is virtually a pan-Indian drink. Western India prefers its lassi sweet. The southern version is lighter, with more water added to the yoghurt; a tempering of mustard seeds, curry leaves and green chilies are added for flavor.
Long before nutritionists came up with the term ”probiotics”, traditional Indian medicine advocated the benefits of lassi as an ideal food to cure indigestion and ease the absorption of the various foods eaten in the course of a meal. It is also believed that a small glass of watered down lassi with a squeeze of lemon helps lower high blood pressure.
In modern Indian homes, fruits like strawberry and banana are blended with lassi – it”s one way to tempt fussy kids into eating healthy food. Breakfast on the go? Try blending cooked and cooled oatmeal, yogurt, a little water and a banana – a wonderful energizer for those busy mornings!
Restaurants tend to use mango puree for their lassi to ensure consistency in taste and texture. Ideally, the mangoes used to make this drink should be ripe, sweet and non-fibrous. Cream can be added to the blend if one is not calorie-conscious. Served with a small scoop of ice cream, mango lassi is a superb dessert. For an interesting variation, try adding a dash of orange juice to the blend.
An apocryphal tale goes that a representative of a washing machine manufacturer from Europe was sent to Punjab to figure out why their product had exceptionally high sales from this Indian state. Turned out that restaurant owners were snapping up the machines to churn – and mass produce – lassi!
About The Author
Kiran Tolaney is a seasoned chef, and shares her passion for Indian cusine on her blog about Indian Cooking called Masala Cook. Her work has also appeared on other blogs about Global Bazaar
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May 19th, 2009 | Uncategorized
By Art Gib
For many people who enjoy cooking, baking, creating new recipes, or making exotic dishes, owning a self-run catering business would be the ideal career. However, many cooks may think that dream is impossible simply because they are afraid to try. Though starting a self-run catering business will definitely not be an easy task, all it takes is a bit of planning and a lot of hard work to make the business successful. Here are a few tips for getting started in catering.
The first thing to do is become qualified. This can be done by contacting the local Health Department to check up on regulations. The Health Department can tell you what kinds of permits, inspection certificates, or regulations you will need to become qualified and licensed as a food-handler. You will also want to check with local state regulations and requirements for business permits, licenses, and fees for running your own business.
The next step is to decide whether you want to provide chef services or if you want to start a larger business. “Chef services” is also known as in-home catering. This would mean that you cook and prepare the food in your own kitchen. If you prefer to go into business as a full-fledge caterer, you may want to check on a couple of industrial kitchen options. There are many places that rent industrial kitchens on a month to month or yearly basis. This would allow you to have a larger volume of food production. Also, another option is a catering or concession trailer. Some companies provide manufactured or custom portable catering trailers with full industrial kitchens that can allow you to mobilize your business and cover a larger area.
The next step is to create a menu. You will want to take a look at your recipes and decide which options you plan to offer and what types of food are off limits. Exotic or expensive ingredients may not be the best option in the beginning of a new business.
Since making and managing money will be the deciding factor on whether or not your business is a success, you may want to consider taking a business management course. Often people who specialize in one skill, like cooking, don”t take into account the other skills needed to run a successful business, like marketing and financial management. It takes more than just a love of the industry; you must also be able to plan successfully so that you can afford to continue doing what you love.
About The Author
WorldWide Trailer Sales, Inc is an authorized Wells Cargo dealer specializing in custom concession trailers. Visit them at http://www.customconcessiontrailer.com
Art Gib is a freelance writer.
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May 19th, 2009 | Uncategorized
By Uchenna Ani-Okoye
Healthy eating and nourishment for the senior is greatly touched by several factors, one of them being a change in body composition. During the later years in life, the body will lose bone and muscle and gain fat because the endocrines aren”t very active anymore.
There are many components which hinder an elderly person”s health. The info below will help you to lead a healthy life – no matter how old you may be.
Water
Water in the body decreases with age, so many older folks will become dehydrated very easily. Sometimes they will not feel thirsty, while other times it”s too much work to pour glass water. With this in mind, it is recommended that they drink at least1 ounce of water for every 2.2 pounds of weight.
Protein
At this level in life, protein is very important. Protein is needed to affirm a healthy immune system and prevent the rotting of muscle. Since energy needs are less, older folks should eat high quality protein such as eggs, lean meats, poultry, and fish.
Carbs and fibre
Carbohydrates are the main source of energy for the entire body. You can find carbs in bread, cereals, pasta, and other grain wares. A diet that”s high in fibre and water will help to prevent constipation as well.
Fat
Fat intake for the older should be limited, not eliminated. You can limit fat by picking out lean meats, low fat dairy products, and food preparation methods that don”t include frying.
Iron
For the elderly, iron inadequacy can be seen with those who aren”t feeding much. Good sources for iron include lean red meats or breakfast cereals.
Zinc
Zinc uptake is ordinarily with the elderly, and to make matters worse, it”s not absorbed very well either. Meat, poultry, and fish should be a part of your diet to help you meet the requirements for zinc.
Calcium
Calcium is one ingredient that older folks simply aren”t getting enough of. Most believe that milk upsets their stomach, and therefore they will avoid it. They should be getting around 1,500mg of calcium a day, and non-fat powdered milk can be used in recipes as a alternative for milk. Other foods such as yogurt, low fat cheese, and broccoli can also help you meet the demands for calcium.
Vitamin B12
In order to absorb the profits of B12, the intrinsic factor must be produced by the stomach. Most elderly people suffer from a deficiency in B12 since they have a circumstance known as atrophic gastritis. This condition causes inflammation of the stomach, bacterial overgrowth, and the intrinsically factor.
Without the intrinsically factor, this vitamin can be absorbed.
Each one of the above nutrients is necessitated to keep an aged body in good health. Senior souls should try to stay active and strive for a well-balanced diet. Even though the senior body is not the same as it used to be, proper care and the right nutrients can help the senior enjoy a healthy and long life.
About The Author
Uchenna Ani-Okoye is an internet marketing advisor
For further reading please check out: Cooking Schools
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May 18th, 2009 | Uncategorized
By Hilary Templeton
Not many consumers are aware of the fact that decaffeinating of green tea is not a complete process. A little bit of caffeine is definitely left behind so if the package of green tea you have says it is free of all caffeine you will have to take that with a pinch of caffeine. Caffeine is a natural constituent in tea of any form including green tea.
To Have Or Not To Have Caffeine
Among the various types of tea available black tea is believed to be the richest in caffeine content. Green tea has a lesser amount of caffeine as compared to black tea but the percentage is definitely more than what is normally found in white tea. Coffee scores more than tea when it comes to the level of caffeine in it .It contains 30-50% more caffeine than tea does.
Smaller leaves on tea plants and tealeaves that have been subjected to longer period of fermentation are believed to be richer in caffeine. Tea is also a rich source of anti-oxidants that are so vital to the functioning of the human body. Some believe that the process of decaffeination of green tea destroys most of the naturally found, essential nutrients ultimately making it a beverage that serves only one purpose mostly that is, supply of some form of liquid to the body and the warm, refreshing feeling that the remaining constituents in the tea probably provide.
If you are one of those who cannot normally tolerate caffeine, but would still like to partake of the beneficial effects of green tea, it would be fair to warn you that decaffeinated green tea is not totally free of caffeine. Many doctors in Sacramento, recommend it would be wise to look for alternatives that probably have similar health benefits and avoid considering caffeine free green tea as a healthy option.
In fact you could consider other herbal beverages such as infusions instead. Contrary to popular belief herbal infusions beverages have nothing to do with tea. They are generally made of herbs and flowers and the extract, which is believed to have medicinal properties, can be brewed in a similar manner as tea bags.
If you are not caffeine intolerant and are just trying to cut down on your caffeine intake, you should definitely switch to caffeine free green tea. Your intake of caffeine is limited to the minute amount still left after the decaffeination and you still get to benefit from the multitude of health benefits that green tea boasts of. This kind of tea is enjoyed by most Americans according to our researcher Christopher Freville. The research shows that green tea is drunk by many people at breakfast time.
About The Author
Hillary Templeton gives advice to women of all types of green tea on her website. Click here for more information on green tea Hillary Templeton interviews Dr. Christopher Freville on green tea
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May 17th, 2009 | Uncategorized
By Caterina Christakos
There is a tendency to take the pleasure of eating well and turn it into something over-intellectualised. Anyone who enjoys good food will be more than familiar with this tendency, where a good meal becomes something akin to a work of art, as though eating well needed to be turned into something more worthy of attention. Liking good food is completely normal, and doesn”t need to be turned into something more than what it is. A great meal is not a “culinary symphony” and nor is it a “gastronomic piece de resistance”. It is a great meal, and that is worthy enough of celebration. Giving it the praise it deserves does not need to turn into a discussion on literature, music or art. Food is important enough to be discussed on its own merits.
Upscale dining is something that often attracts more than its fair share of sneering. There is an inverted snobbery that seems to prize quantity over quality and convenience over enjoyment. All too often we rush our meals because there is something else we need to be doing. In many parts of the world, though, people will not take their meals in front of the television. They will sit at the table for well over an hour, talk to each other and eat at a sedate pace. It”s a heck of a lot better for the digestion and it leads to a more rounded lifestyle – but this is something that is being lost. It is a shame. Good food is so much more than just fuel to help us live and work.
Eating in a good restaurant brings some of that element back into the dining experience. The further upscale you move, the more the food is prized as a part of the whole thing rather than something to be got out of the way before you move on to watching a game or talking about work. It is often said that the difference between continental Europe and the English speaking world is that in the former they work to live, while in the latter they live to work. Although neither part of the world has the work-life balance just perfect is it so wrong to prize enjoyment as highly, or more so, as work?
A great restaurant takes the matter of respecting food seriously. The management and the staff are knowledgeable about food because they have paid attention to what people enjoy. The meals that they serve are so enjoyable precisely because they have been conceived and prepared by people who give a bit more thought to a meal than just deciding on something and getting it out of the way so that people can get on with more important matters. Why not take a couple of hours to enjoy a meal rather than trying to get it done as quickly as possible? Why should mealtimes be a matter of hurried cooking, rushed eating and then everyone splitting up to do different things? This is what upscale dining seeks to address, and it is a place where people can join in the fun.
About The Author
Caterina Christakos is a published author, entrepreneur and a food enthusiast. Check this out: http://www.christinis.com
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