Types of Outdoor Grills

Barbecuing outside is a number a method to make excellent food and have a fab time. There are a lot of options out there for grilling. Out of doors griddles can range from the simple to the elegant.

A free standing out of doors griddle is an easy standard that works really well in places such as out of doors parks or apartment complexes. The standard griddle is just a grill and a box, with perhaps some shelves for food and tools, and handles for moving and turning a hot grill. These grills are superb for community areas because they're easy to clean up and do not require any additional upkeep from the owner for supplying propane or gas.

griddles only get more complex than the free standing grill. Gas powered grills for the home or terrace are built with a number of components that make barbecuing outside just as if not more exciting than cooking in the kitchen. Gas grills regularly have 2 griddling levels, so it can cook beef as well as plant, and heat breads all at the same time. Some are also equipped with a stove eye, so it can cook potted food like beans.

Both kinds of griddles can be dressed up even more by rock or brick work. Once a perfect grill and perfect site have been chosen, give it an enduring, protected home in rock. This may simply be done as a weekend project. All that's needed is a flat of bricks or rocks, a bag of cement or mortar, and some simple tools. Using rock work to house a griddle protects the outside griddle and also gives it a singular look that may make griddling outdoors even more enjoyable.

out of doors grills are available in many shapes and sizes. Shop around to discover which type of out of doors griddle is best for your outdoor setting.

Creating Brick Oven Style Bread At Home With Clay Baker Cookware

Using clay bakers creates bread as close to that found in a brick oven bakery. The taste and quality can be duplicated at home! And I will give you one secret tip as well! My wife has a basic bread recipe that she loves. It can be amended in a variety of ways depending on what the bread will be used for!

People always think making bread is a chore. Honestly, we make several loaves a week using the Bosch Universal Plus Kitchen Machine. There is no other mixer that kneads dough as well as this appliance. Remember the ingredients can vary. It is not an exact science, but something to have fun and experiment with.

Basic Bread Recipe

o 5 ½ cups sifted or pre sifted flour
o 2 cups milk, heated to about 100 degrees, or can use half milk and half hot water to simplify things
o 2 Tablespoons fast rise yeast or two packets
o 1 Tbsp sugar
o 2 Tbsp butter
o 1tsp salt

Dissolve the butter and yeast in the warm milk and sugar, and allow it to proof. If you are new to bread making this means that the mixture will get foamy.

Place 3 cups of the flour and salt into the mixer bowl. Add the proofed yeast and milk mixture. You can either use a dough hook and electric mixer or stir it with a wooden spoon until well mixed. You will notice that the mixture looks slightly elastic.

Add the remaining flour 1 cup at a time. You can knead by hand on a lightly floured board. It should be soft but not sticky; you might need to add more flour. Or, if using an electric mixer to mix and knead, stop when it is a solid ball on the dough hook. Do not over do when using an electric mixer.

After kneading set dough into a lightly greased bowl, cover with a towel and set in a warm but not hot place until doubled, about one hour.

Punch down, let set ten minutes, then shape and place in clay baker and let rise about another twenty minutes. Place in a cold oven. set the oven at 375 degrees and bake.

Shaping variations and cooking times:

We use clay bakers for all of our bread and I strongly suggest it.

Dinner Rolls - you may shape them and set them individually in a round clay baker bread pan. Lightly brush with butter prior to and after removing from the oven. Bake approximately 18 minutes

Loaves - Romertopf clay bakers come in a choice of a regular loaf baker, a French/Italian sized baker, and a round bread baker. Shape into a loaf by punching down and pulling the ends under. Place dough in baker shape of choice and bake approximately 25 minutes.

Some variations

o Add instant mashed potatoes for part of the flour, use ½ cup in place of 1 cup of the flour in the initial mixture.
o Add an egg with the milk mixture and add about ½ cup more flour.
o Use 2 cups rye flour and 3 ½ cups regular flour
o Use 100% whole wheat flour
o Add raisins or other dried fruit

Remember I promised you a secret at the beginning of the article. Well here it is! About ten minutes before the bread is finished, throw a handful of ice cubes onto the bottom of your oven and quickly close the door. Allow the steam and clay to do their work! You will be rewarded with excellent rolls!

Waterless Stainless Steel Cookware Or Nonstick--Which is the Better Choice?

love to cook, but it is also important to me that the meals I serve my family are both nutritious and healthy. I have always been comfortable using stainless steel saucepans but when it came to frying something on the stove, I would often resort to nonstick. Now that I've started using stainless steel cookware more extensively, I wonder why I didn't make the transition earlier.

In the late 1990s and early 2000's there were a lot of news reports showing that chemicals known as PFO's, PFOA's (perflurooctanoic acid)and PFC's were being released from the Teflon cookware into our bodies. There is evidence that this chemical has been linked to cancer in lab animals and may, in fact, have led to birth defects in DuPont employees. While DuPont, the main manufacturer and user of these chemicals, claims that these chemicals are safe, DuPont has paid out millions of dollars in compensation not only to their employees but also to the people living in the vicinity of the Parkensburg factory. Whether Teflon is completely safe to use in your home is still debatable, for even DuPont's own experts advise caution when using nonstick items, particularly at high temperatures. Studies indicate that a pan heated to 680 degree F. (which could take only minutes if a pan is left unattended to preheat) does release PFOA. Based on the growing health concerns about nonstick cookware, though it is initially cheaper to purchase, it may not be the best decision in the long run.

After researching both Teflon and stainless steel cookware, I was pleasantly surprised to learn that some of the criticisms of stainless steel cookware are unfounded. True, the initial cost of stainless cookware can be expensive, ranging in price from $300 to $2,500 for good quality stainless cookware. However, one should really consider it an investment that will last a lifetime with proper care. Stainless steel is noted for its durability and ability to resist food acids and alkaline foods as well. Steel is mixed with chromium and nickel to produce a corrosion-resistant steel that is scratch resistant and easy to clean.

The better-quality stainless steel waterless cookware is 5-ply (304 surgical stainless steel, aluminum alloy (a bonding agent for heat transfer), pure aluminum for fast and even heat distribution, aluminum alloy acting as a bonding agent for heat transfer, and surgical stainless steel) or 7-ply (304 surgical stainless steel, carbon, 304 surgical stainless steel, aluminum alloy, pure aluminum, aluminum alloy, and AISI 430 stainless steel). These layers allow for even heat flow and durability. The aluminum conducts the heat well in the inner layers. However, it would not be good on the outer layer because it would corrode and enter our food. Stainless steel effectively protects the food and cookware.

Many choose Teflon pans over stainless steel because they believe that nonstick pans are easier to clean up. However, cooking with stainless steel does not mean that foods have to stick in the pan. By using quality cookware and following simple directions, you can produce a great meal every time. Stainless steel cookware with the heavy multi-ply bottom provides an even heat that, if properly regulated, will not cause your food to stick. After preheating your pan on medium, simply put your pieces of meat or poultry in the pan, let them sear for 5 - 7 minutes on one side, then use tongs or a spatula to turn over and sear on the other side for the same time. If you try to turn your meat too early, it will stick. However, if you follow the above directions, the sticking is minimal and cleanup is easy. With stainless steel, most foods are cooked on low or medium heat. High heat is not recommended. You'll need to get to know your stove. Gas stoves allow for more heat control, but since there is so much variance among stoves, it is recommended to start out at the lower heat.

The waterless (steam-controlled) stainless steel cookware offers a whole new dimension to your cooking experience. Not only will your foods retain more flavors, but your foods will be healthier because they will retain 98% of their vitamins and minerals compared to the 58% retention rate of conventional cookware. Because foods are cooked in minimal water (the natural water contained in most foods provides enough moisture), there is minimal shrinkage. You'll definitely notice how the color, shape and taste of your food makes dining a truly pleasurable experience!

Purchasing cookware can be a major investment! Therefore, before making that decision, spend some time researching your options. Weight the pros and cons of each and then make an informed decision. You may decide that you are more comfortable using Teflon and that's fine. However, if you have had your pots and pans for a while, check their surfaces. If they have scratches or are beginning to peel off, get rid of them! If you decide that you would like to try out stainless cookware, check out The Gourmets Cookware site for great deals on waterless stainless steel cookware, waterless cooking tips, and lots of healthy nutritional recipes to try!