Cooking Web

The Art of Cooking: Tips for Delicious Meals

Remember your first attempts at cooking? You were probably standing in front of the stove, excited because for the first time ever, you were holding a spatula with the intent on using it for cooking. It didn't matter that you didn't know which end of the spatula to hold it by or that rosemary is in fact a spice and not your next-door neighbor, you were about to learn how to make good food (or at least edible food)!

Of course your mother was probably standing directly behind you, occasionally (as in every other minute) offering advice and tips that you either did not hear or chose not to hear. "Now sprinkle the salt on¡­No, no! I said sprinkle! Sprinkle! Not drop! It's supposed to be like snow, not a nuclear bomb!"

Don't worry. Despite what your mother may have said about your cooking tips, there's no wrong way to cook (well, maybe if you cook with your hand on the grill). Cooking is an art. It's subject to your own interpretation, so if you want to add peanut butter to your curry sauce, then by all means...but don't be surprised when people aren't lining up for a taste.

Of course you might want to learn a little about the basics of cooking tips. It wouldn't look good if your first cooking experience resulted in numerous cases of food poisoning (as a result of undercooked meat and improperly stored food). It may even save you from a few bad learning experiences, such as using metal utensils on your mom's expensive non-stick cookware.

Oh, and keep in mind: When cutting food, cut away from the body. Leaving body parts in the path of the knife may result in their loss. Otherwise, enjoy!

Ham Cooking Tips

• Soak country hams prior to cooking to reduce their saltiness.
• To remove rind easily off from a cooked ham, slit the rind lengthwise down the ham before cooking and cook with the slit side down. Remove immediately after cooking and the rind should pull off easily.
• It is best to serve country hams in very thin slices because of their very intense flavor and saltiness.
• Ham is easier to slice thin when it is cool.
• Do not overcook ham or it will become dry and tough. The threat of trichinosis is eliminated when the ham is heated to 137¡ãF, but the USDA recommends that uncooked pork should reach 160¡ãF to be safe. Fully cooked ham should be cooked to 140¡ã F to intensify its flavor and juiciness.
• Do not baste the ham with its juices as it is cooking because they are too salty and will only add more saltiness to the ham.
• Glazing the ham at the end of the cooking process adds flavor and a more appealing finished look to its appearance.
• Removing a canned ham is made easier by first placing the sealed can in hot water for 1 or 2 minutes. Open and slide the ham out.

Roasting/Baking Tips:

To add extra flavor, apply a glaze to the ham during the last 30 minutes of the cooking time.

Roasting at a lower oven temperature (NEVER roast meat below 200¡ãF) will result in meat that is more flavorful and moist. It will take longer to cook but the results will be worth the wait.

Do not use sharp utensils that may pierce the ham when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for handling the ham.

If cooking more than one ham, be sure that there is uniform space around the hams so that they will cook evenly. The hams should not be touching and there should be enough space around them to allow air and heat to circulate.

When placing a thermometer in the meat to check for doneness, be sure that the stem is not touching a bone because this can result in a false reading.

Preparing better and healthier foods at home is easy!

You can significantly reduce the fat in your meals and immediately improve your health with some simple cooking tips. Here are a few for you to think about. Remember, it is easy, and it will be very good for you. Get into a habit and feel better for it!

• Remove visible fats from meats before cooking.
• Remove skin from poultry before cooking.
• Get crispy vegetables like potatoes without using fat and oil. Once sliced sprinkle some water on them and put them in the
• freezer for around 10 minutes, this will help them crisp and brown nicely. This is particularly effective for potato and pumpkin.
• Substitute low fat yoghurt for cream in your recipes.
• Line cake tins with foil, even in non stick baking trays.
• Use ricotta, low fat fetta or cottage cheese in your recipes requiring cheese.
• Substitute vegetables for some of the meat required in your pie recipes.
• Use turkey fillets rather than chicken if you can as they are leaner.
• Look for reduced or low fat food and ingredients wherever you shop for your groceries or when you are at a cafe or restaurant.
• Prepare a small salad or raw vegetables or a piece of fruit as an entree before each meal.
• Avoid refined or processed foods.
• Use honey or fructose (sugar from fruits) instead of sugar.
• Reduce salt in your recipes.
• Chill soups and stews and skim off the fat that collects on the surface.

If you need more cooking tips info, please visit Cooking And Food.

Home | Cooking Recipes | Cooking Advice | Cooking Tips | Cooking Club | Cooking School | Indian Cooking | Quick Cooking

Copyright © 2005 Cooking Web. All Rights Reserved.