Best Kitchen Appliances

Beef short ribs were a bargain meal during my graduate school days. How things have changed. My local butcher shop stopped carrying beef short ribs because they had gotten so expensive. "Most of the short ribs are being shipped to the Orient and this drives the price up," he explained. "Now that the price has dropped a bit I'm carrying them again." When the weather turns cold I crave "stick-to-the-ribs" meals like beef short ribs. The ribs, a combination of lean meat and fat, are cut from the end of a standing rib roast, and this is what makes them so tasty. Many cultures have recipes for beef short ribs. The Polish fix beef short ribs in a sauce made with bacon, onions, and caraway seeds. Texas short ribs are a different thing all together. "The Complete Round the World Meat Cook Book" by Myra Waldo contains a recipe for Texas short ribs made with bottled chili sauce. The book also has a recipe for deviled short ribs. But I d

By Sherry Frewerd As far as value and family friendliness are concerned, you can't beat ground beef at dinner time. Most Americans have grown up eating ground beef, or hamburger as it's also referred to. In fact, what summer would be complete without a juicy hamburger cooked on the back yard grill? Although health consciousness, along with industry and fast food beef scares in recent years have caused many folks to shy away from consuming ground beef, there are ways to prepare ground beef that are both safe and good for you too. Lean ground beef is low in fat and high in protein, iron and B12, so there are healthy reasons to consider cooking with ground beef again. Choose the 93% lean ground beef in your grocery store and your recipes will be just as healthy for your family as any other lean beef dish. Not to mention the fact that ground beef is affordable and can be stretched to feed more people. Another ground beef tip that will help reduce fat if you choose t

Your complete dinner in one pot! This meal has been a family favorite for years, it appeals to the meat and potato lovers and is also quite low fat. It is quick and easy to assemble in the morning and can be left to cook all day in your slow cooker. Add the dumpling batter to the pot ½ hour before dinner. Serves 6. Stew: 3-4 medium potatoes, cut into small chunks 3-4 stalks of celery, sliced 2 cups of whole baby carrots 1 ½ cups frozen peas 1 ½ lb boneless, skinless chicken breasts, cut into chunks 1 can low fat cream of chicken soup 1 can low fat cream of celery soup ½ cup low fat milk ½ cup water 1-2 tsp poultry seasoning (according to taste) ½ tsp fresh ground pepper Dumplings: 1 ½ cups all purpose flour 1 tsp salt 3 ½ tsp baking powder 2 tsp parsley 1 egg, beaten 3 tbsp melted butter or margarine 2/3-1 cup milk Directions: 1. Put potatoes, celery, carrots and chicken into the slow cooker. 2. Mix soups, seasonings, milk and water together and pour over v

There's no need to give up apple pie if you're cutting down on sugar these days. Bet no one will be able to tell the difference, either. Pastry 2 cups sifted flour 1 teaspoon salt 2/3 cup shortening 4 tablespoons ice water Filling 6 large, tart apples 3/4 cup granulated sugar substitute 2 tablespoons flour 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon salt 2 tablespoons butter Oven: 400 degrees Sift the flour and the salt into a bowl. Cut in half the shortening with two knives or a pastry blender until the mixture resembles coarse meal. Cut in the remaining shortening until the size of small peas. With a fork, stir in just enough ice water to bind the crumbly mixture together. Dough will ball and follow the fork around the bowl. Turn the dough out on a floured board and roll out half to fit a 9-inch pie plate. Put the dough in the plate. In a bowl, stir the sugar substitute with the two tablespoons of flour, cinnamon

By Claire Calkin Buying meat is one of the finest delicacies left in gourmet food. There are so many cuts, tastes, and styles of preparation, filets, and seasoning to delight and tingle all senses. Saving money on gourmet meat can be easy, just follow the few basic rules that follow. When selecting a meat cut remember that the more taken to prepare this cut will mean that it is more expensive and this doesn't necessarily mean it will taste better though. Choosing to have the meat with a bone in or filleted is up the person's preference. The bone in is cheaper than filleted as this cut has taken less time to prepare. Meat with bone in will also cook faster as the bone acts as a heat conductor and cooks it faster. Filleted meats also may have less flavor than a cut with bone in. Selecting meat can be time consuming and expensive if you are not sure what you want. Be prepared with a list of the cuts and styles you want before you leave home so you have an easy, conv

The loin of pork ranks amongst the tenderest and tastiest cuts on the animal. By far the best way to prepare it is to roast it. But, there are two classic ways to roast a loin of pork. The first of these is the British way, where you roast at high temperatures for a relatively short amount of time. This gives you perfect crackling. The second is the French method where you roast the meat slowly in wine for a long time. This does not crisp the pork skin and you get no crackling, but you do get a very moist and juicy joint of meat. I present both these roasting techniques below. Herbed Roast Pork with Crackling Ingredients: 1 loin of pork, (about 2kg), with the skin scored small sprigs rosemary small sprigs thyme 3 or 4 garlic coves, slivered 1 tbsp coarse sea salt 1/2 small onion, chopped freshly-ground black pepper Method: Always make certain that the skin of your pork loin is as dry as possible (otherwise you will never get good crackling). If the skin looks damp, dry

By Paul I Thornton Recognizing that one of a caterer's biggest headaches is how to match the product needs with the equipment required to the size of the event, there are as wide a range of solutions as challenges. Equipment Categories 1. Simple cooler or cold box on wheels - this can encompass everything from an Igloo™ to a tricycle or pushcart. It's generally not refrigerated but simply an insulated box, which may possibly use dry ice. 2. Cold Plate Freezer - slightly larger than the cold box, much heavier and relies on heat transfer from large metal plates embedded in the walls of the freezer. This type of freezer needs to be plugged in overnight to cool down with the advantage that no power is needed at your catering event. You are simply relying on the thermal qualities of the plates themselves to keep product from spoilage. It can be transported on a small utility trailer or minivan. 3. Standard Freezer - requires power continuously to avoid product spoila

Vegetarians avoid participation in killing sentient creatures. They remain sensitive to the fact that conventionally presented meat dishes are comprised of body parts of animals that were once free to enjoy a natural life in the open air and sunshine. Those who have decided upon a meatless diet may have arrived at such a decision motivated by different factors but all would share the same sense of satisfaction that their own life is not sustained and dependent upon the killing of innocent animals. Most people once having visited an abattoir begin to see the viewpoint of the animals and the cruel methods of husbandry that we employ in the production of livestock for human consumption. The fate of a fluffy little yellow chicken that is to spend its entire life in wire cages, enclosed in sunless sheds, being artificially fed to produce flesh but suffering disease in the process, is a shocking sight. As a result of these cruel methods its instincts are perverted and it become

This is absolutely one of my favourites, as well as a drastically underappreciated dish. It's one of those recipes which turns a cheap, less popular cut of meat into something brain-meltingly gorgeous, with very little effort. There's a little bit of an interesting philosophical twist in there as well, because if you can cook great things with the less popular cuts of an animal it's a great way of showing respect to that (once)living thing and making its death worthwhile. Eating the best bits and throwing the rest away is the way of the destructive, unthinking lifestyle. Using the whole animal, nose to tail, is a pretty good way of breaking away from that. For more on that topic, I heartily recommend the writings of Hugh Fearnley-Whittingstall. Slow Simmered Pork Belly Pork belly, cut into rough cubes - roughly half a pound per person. You'll soon learn how much is right depending how thick it's cut etc. It can be skin on or skin off - the slo

By Sarah Freeland Bamboo can be used to create amazing bamboo kitchen furniture and décor items. The most commonly created kitchen furniture pieces created from bamboo are kitchen table and chair sets. These sets are not limited to tropical designs and styles, as new engineering and manufacturing techniques has allowed designer to use bamboo just as they would wood. The second set of items on the bamboo kitchen furniture and decor list are bamboo kitchen storage and organization items. Because of bamboo's versatility it can be used to create a wide range of kitchen organizing devises and furniture. It can be used to created spice racks, pot racks, pantries, hutches, dry sinks, and dish stands. Next on the list of bamboo kitchen furniture and décor items is bamboo kitchen cabinets. Yes bamboo can even be used to make kitchen cabinets. This is a great option for rustic kitchen designs, or for Asian inspired kitchen designs. In addition to being used as a building mate

By Lauren Ashe My experience at the Kobe Japanese Steak House in Hawaii's touristy city of Waikiki was okay. I attended the Japanese style outfit with my husband and 3 kids. When pulling up to the storefront it was nice to have the valet boys waiting graciously to park our car for us. I ordered the steak and lobster combo which was a whopping price to begin with (55 dollars!!). Although I expected to be entertained by a chef cooking at my table, the fact that the chef would hack my lobster into bite-sized pieces completely escaped me and he was less than entertaining more like working for his hourly wage. When I saw the chef pulverizing my succulent lobster before my eyes to be stir-fried in oil and MSG, I had to catch my breath. The lobster turned out to be a little too salty for my tastes but the steak was cooked to perfection. They offer two dipping sauces to go with all of their dishes- a ginger sauce and a sesame sauce with a hint of wasabi mixed with a bunch of

by Scott A. Richards Myth #1: Nuts are fattening and you should not eat them if you want to lose weight. Fact: In small amounts, nuts can be part of a healthy weight-loss program. Nuts are high in calories and fat. However, most nuts contain healthy fats that do not clog arteries. Nuts are also good sources of protein, dietary fiber, and minerals including magnesium and copper. Tip: Enjoy small portions of nuts. One-half ounce cup of nuts has about 270 calories. Myth #2: Eating red meat is bad for your health and makes it harder to lose weight. Fact: Eating lean meat in small amounts can be part of a healthy weight-loss plan. Red meat, pork, chicken, and fish contain some cholesterol and saturated fat (the least healthy kind of fat). They also contain healthy nutrients like protein, iron, and zinc. Tip: Choose cuts of meat that are lower in fat and trim all visible fat. Lower fat meats include pork tenderloin and beef round steak, tenderloin, sirloin tip, flank steak,

Have you ever stood at the butchers counter and wondered, what is the difference between a top sirloin and a porterhouse. If you find a good beef cookbook often times it will have a diagram of the different cuts of meat. If this is too ordinary for your taste find yourself a couple of young FFA (Future Farmers of America) members. They will be all too happy to tell you all they know about beef. In my experience you will know far more than you ever wanted to about the inner and outer workings of a steer after meeting with FFA members. In case neither of these options is readily available here is a break down of some common cuts of beef. Rib-eye; this cut is a top choice because it has abundant marbling. As the rib-eye cooks this marbling melts into the meat and creates a juicy, rich tasting cut of meat. Porterhouse; this cut also has plentiful marbling. The porterhouse has a top loin that is moist and flavorful and a smooth buttery soft tenderloin. This cut is a popular c

Biting into this cake reminds me of everything good in a Jane Austen book. It makes me think of grace, elegance and beauty. It takes me to a place where manners and art are everything. Where the sweetness in life is walks through parks with good friends and family. I can almost hear the birds chirping through the quiet (unlike everyone now-a-days who all they can hear is cars and computers) through the taste of this cake. The warmth of the cake makes me think of the warm sun that shone pure light. Another words, this cake reminds me of a time I have never been in. Maybe you can find a little sweet elegance of Jane Austen in this cake, or maybe you'll just like it. Either way, it will always remind me of Jane Austen. Ingredients: 1 tbs apple fruit concentrate, 1/2 cup apple juice, 2 granny smith apples cored and grated, 1 tsp salt, 1 cup chopped dates, 2 cups whole-wheat flour, 2 eggs, 6 tbs sunflower oil, 1 tbs chopped walnuts, 1/3 cup light brown sugar, 2 tsp ground

The perfect grilled T bone steak begins with great steak. You could head down to your local grocery store and ponder over the rows of steaks - but a better bet would be to order your beef online. You can't beat the choice of a prime cut of beef that is 100 percent guaranteed? Online stores offer you more high quality choices and assure you that your steak arrives fresh at your door. They often provide great recipes that bring out the best of the beef. You can start by searching the internet using such keywords as "prime grade beef", "choice grade beef", or "premium hand cut steaks". Take a look at what cuts of meat each company is offering and the guarantee that goes along with your purchase. Compare prices (with shipping costs) but make sure you are comparing comparable grades and cuts of meat. That bargain priced steak you saw at the supermarket is probably cheap for a good reason - it's not as fresh or as good of quality beef and wa

Whether you are building a new home or remodeling your 1930's bungalow, selecting the fixtures for your home can be a stressful and tiresome task. With so many new products on the market, it's hard to know what is the truth and what is hype. Are the "latest and greatest" really that great, or just modern day snake oil? The area of the home that tends to get the most attention these days is the kitchen. Everyone has heard the expression "everything but the kitchen sink." Well, often times, when it comes to design, homeowners and designers give a lot of thought to "everything but the kitchen sink." In reality, the sink should be one of the first items selected. The early selection of the sink allows you to select from a much wider variety of sizes and styles of sinks. So many in fact, that it's hard to know where to start. Stainless Steel: There are many varieties and qualities of stainless steel sinks. However, stainless steel is

If you have been looking into kitchen islands and you love the extra room they give. The extra storage space and prep room they afford a kitchen can be almost invaluable. But, you've come to realize that your kitchen is either too small or too uniquely designed to accommodate the kitchen island that you want. Don't worry. We have an alternative to kitchen islands that can be ideal for any sized kitchen or special kitchen design. You need kitchen carts. Kitchen carts are an affordable and convenient way to capitalize on all of the assets of a kitchen island without making the commitment of permanent construction addition to your home. Kitchen carts are flexible and convenient accessories to your kitchen. Did I mention that they're convenient?! You can find carts on wheels that will follow you around the kitchen as an additional prep station for your next meal. Also known as "butcher block tables," you can find a kitchen cart with a high quality chopp

This article is aimed at giving some basic data to anyone who buys, cooks, or eats meat. I've tried to make it easily understandable, and yet give enough information to help anyone have better meat at a much lower cost. The whole subject of meat is little understood by most people. A walk down any meat counter makes that very obvious to me. I'm often amazed to see some cut of meat "seasoned," or "marinated," for sale at $1 or $2 per pound more than exactly the same cut, but without the dime's worth of seasoning making it look, "oven ready." Anyone could accomplish exactly the same effect by using the seasonings they probably have at home, yet they'll pay $3. or $4.00 more for that "seasoned," 3 lb. piece of meat without really giving it any thought. I see and hear advertisements for undoubtedly very fine steaks and ground beef, offered by specialty meat companies at 10 times what anyone could produce just as well, pro

"To Braise" means browning in fat and cooking covered in a small amount of liquid. It's a method used to tenderize and intensify flavors in meat or vegetables. Usually inexpensive cuts of meat are best suited for this style of cooking, so it's an affordable gourmet meal with little fuss. Listed below are the 4 basic steps to braising meat, and an example chart for different meats and their cooking times, followed by a recipe for: Braised Ginger Beef with Pomegranate Sauce. 1st Start by choosing a cut of meat. Lamb or beef shank, pork or beef shoulder roast, top blade steak, brisket, chuck roast, and short or back ribs are the most common beef, lamb and pork braising choices. Most are tougher cuts of meat with high levels of protein known as collagen. Collagen cooked at low temperatures for long period's converts to gelatin in the braising process which in turn tenderizes the meat and creates a rich thick sauce. So don't think you need to buy a te

By Yaron Lavie Introduction Very often, when remodeling our home, it seems like kitchen backsplash ends up at the end of our list. In many cases kitchen is the center of the house and we want it to be functional but at the same time a pleasing place to be. Kitchen decorating ideas should reflect our personality and blend in with the rest of the home interior design. Kitchen backsplash designs can be made of various materials such as: wood tiles, mosaic tiles, ceramic tiles, solid natural stone such as granite or marble, and pebble tiles. Kitchen backsplash is considered easy to install as well as easy to clean surface that give a distinct look to the kitchen. Kitchen backsplashes made of natural pebble tiles can be either a matching extension of your countertop tile, or a similarly styled complement to it. Using Pebble Tiles Natural pebble stone tiles bring the textures and colors that only natural stone can. These beautifully hand-crafted natural stones are widely fo

By Robert J. Carlton It doesn't matter if you are fixing the sink in your kitchen or your bathroom, you can have an easy job of it or it can be a major headache. It all depends upon the valves and hoses that lead to the sink. Most homeowners are capable of turning off the water valves under the sink with just a few turns. But if the valves are old, or if they have never been shut off since installation, turning them can cause them to break, and you will have a leak on your hands. You can prepare for this by having someone stand by the main water turn off and turn off the whole house supply of water if you break off the valve under the sink. In a development, this main shutoff is usually near the curb and has a lid with a small hole in it. The hole allows the water company representative to open the lid with a small metal rod. In more rural areas, the main valve may be located in a well house or other exterior assembly. Make sure you locate the main shutoff before y

By Hans Dekker Ten Proven Tips to buy the Best Meat Available As you look through the meat section at your local grocery store you are probably like so many others asking yourself if the steaks you have chosen is really good meat. Here are some tips on how to make sure you buy good meat. The quality grade does not necessarily mean that you will be getting good meat. Some cuts of meat are just naturally more tender than others. You should look for cuts from the less used muscles along the back such as the rib and loin sections. The shoulder, flank and leg cuts will be tougher. How to make sure you buy good meat As you look through the meat section at your local grocery store you are probably like so many others asking yourself if the steaks you have chosen is really good meat. Here are some tips on how to make sure you buy good meat. The quality grade does not necessarily mean that you will be getting good meat. Some cuts of meat are just naturally more tender than

Here's another great recipe, Veggie Spaghetti, for the health conscious people like you. This is a simple recipe which doesn't require much preparation and hard work. Nowadays, I feel that time is sometime which I am lack of. The amount of time I spend in projects or school's work has increased dramatically where as the time for me to explore new recipe is scarce. Therefore, it is important to cook something that is quick and easy to prepare. This recipe definitely satisfy the criteria for "quick and easy". You can enjoy a healthy meal in just 15 minutes without any hassle. If you are like me who couldn't make time to prepare something healthy and nice for yourself or your family. Do give this recipe a try. Ingredients Serving size :1 1. Spaghetti, cooked 2. 1 handful (about 3 - 4 tablespoon) of mix vegetables (peas, corn, carrot) 3. 3 pieces of shitake mushroom, slice 4. 3 cherry tomato, slice di 5. 3 cloves of garlic, mince 6. 1 chilli p