How To Properly Use The Slow Cooker

Cooking for your family can be a very enjoyable experience, especially if you've got the right equipment and kitchen setup to make the job go smoothly and without any issues. When preparing a meal using your slow cooker, it's important to keep in mind the size of the meal and whether or not you have the right size slow cooker for the job.

Meals that are to be prepared in the slow cooker will typically require a slow cooker which is about 12 inches in diameter, give or take an inch or two. Meals such as roasts, beef stew, pork roasts, and others will generally require this size of slow cooker.

There are exceptions to the rule though that involve dishes that may require a smaller crockpot instead of the traditional larger crockpot. Any type of dish that is typically served in smaller amounts would fit this category and that might include hot dips, sauces, desserts, and other dishes. In these cases, you would use a smaller crockpot, perhaps 6 to 8 inches in diameter. This would be big enough to hold the entire contents, but not too big for the smaller amount of food that is to be cooked.

The main thing to keep in mind is that you never want to attempt to cook a meal in a crockpot that is too small. This would prevent the dish from being cooked correctly and it would not turn out the way you would like it to turn out. A good example would be that you would not want to try to cram a roast into a 6 or 8 inch crockpot because it just simply would not fit. Even if you did manage to fit the roast into the small crockpot, it would not cook correctly because there would be no room for the food to breath and absorb the juices and steam from the cooking process.

The other important tip to keep in mind when using a slow cooker is to be aware of the cooking time that is needed for your dish. You don't want to undercook the dish because that would be unhealthy. You don't want to overcook the dish because that could dry it out and make it less desirable.

When using a slow cooker it's important that you keep these few simple facts in mind. Doing so will help you get better results when cooking your meals and will also result in less frustration because of poorly cooked dishes. Your family will appreciate the great tasting meals that you are able to provide, and you'll be satisfied with the work you have accomplished by yourself.

Deep fry cooking brought into perspective

Deep fat frying is a culinary delight often debased by the many examples of appalling deep fry cooking that bring it into disrepute. This article aims to clarify matters for those cooks, understandably concerned, who want to get things right and enjoy the results of their deep fry cooking.

You’ll have heard that deep fat frying is a dry heat cooking method, this is because no water is involved. Deep fat frying is worth learning to do well. Deep fat frying cooks by sealing the outside of the food being cooked, then using the retained heat within the oil to cook the food through until it is ready for eating. Deep fried food, if cooked well should never be greasy. If it is there is a problem.

Using the right oil is important; never use unstable oils as nasty effects can arise. Always ensure that the oil is at the right temperature before you submerge food into the fat, typically most deep fat frying requires a temperature of 330 to 375 degrees F, [that’s 160-190 Celsius]. If you have the wrong temperature the desired cooking effect will not be achieved and you’re likely to end up with frizzled or soggy food, or worse a fire. Get it right and the food will be golden in color, crispy in texture on the outside and soft on the inside and beautifully tasty; and as a bonus as healthy as ever you would wish.

It is important to change the cooking oil frequently, once a week under heavy use every 2 to 3 weeks if its just used with vegetables. Failure to do this will lead to food tasting all the same, fishy chips and ‘chippy’ fish!. It’s important to do this not only because of the products that remain in the oil after you have used it spoiling flavors but also because the high temperatures attained during the deep fat frying process itself can lead to partial decomposition of the oil and the formation of toxic side products.

Another simple question that often arises relates to whether the frying pan should be aluminium, stainless steel or cast iron. Which is best? In my view there are benefits associated with each and there is no clear winner. However, this said, I would suggest that when selecting your pan ensure that it is: easy to clean and of a deep and of solid construction.

As a general guide, don’t buy cheap! It isn’t safe, nor will it be economical over the longer term as cheaper pans just don’t last. As such a quality stainless steel pan or one made of cast iron are the long term winners albeit they tend to be more expensive.

So what cooking oils should be used? The general advice is that deep fat frying is only safe when stable oils are used. A stable oil is one with a high smoke point.

Personally as I live and cook in France for much of the year I use and much prefer olive oil. I believe this to be the best deep fat frying oil to use by the ‘proverbial mile’. The choice is yours.

To conclude, here are 10 simple healthy tips for when you’re deep fat frying next:

1. Take care when deep fat frying; accidents easily happen and without the right care your food will not turn out for the best;
2. When deep fat frying always ensure that the fat is 350-375 degrees F and that you have a burner that can retain the required temperature after the food has been added to the oil. Use a deep fry thermometer to make sure the temperature is right. If you don’t have a thermometer you can use a half inch cube of white bread. The oil is ready for cooking when you drop this into the oil and it browns up in 60 seconds; If the oil is continuously smoking then it is far too hot at such a time its critical you turn off the source of heat immediately
3. Cooked food should be kept hot whilst the fat is draining off onto absorptive paper after deep frying; to keep food warm keep put it in the oven at 180-200 degrees F
4. Never leave a deep fat fry pan that’s being used unattended. Keep a constant eye on the pan. Above all watch for over heating. Keep a lid close by to cover your pan should it catch fire;
5. When deep fat frying potatoes cook until they are just starting to crisp up, remove and drain on a rack..
6. When deep fat frying foods, inevitably particles from previous batches of food are left in the oil; these should be removed by straining as they will spoil the taste of the food cook thereafter; the oil should then be stored in a capped bottle; always discard your oil if it becomes dark in color;
7. When deep fat frying always dry the food before you put it into the hot oil.
8. Deep fried food needs to cook evenly so don’t overcrowd the pan;
9. Never fill your pan too full of oil. There should be at least 2” of space from the top of the oil to the top of the pan as the oil will fizzle up when the food is first introduced. And
10. Do not allow water to come into contact with hot oil or there could be a violent and dangerous explosion

Common Mexican Herbs Used in Cooking

The Mexican spices which most of us think of first are cumin and chili peppers; however, cumin is actually a relative newcomer to Mexican cuisine, which was introduced by the Spaniards along with a few others, which we now think of as integral to Mexican cooking. Other spices including chilies, however, have been a part of the country's culinary scene for many centuries, long predating the arrival or Europeans in the new world.

Chilies are one of the most ancient of Mexican spices, having been used for millennia. Hot peppers, just like bell peppers, potatoes and tomatoes are actually native to the Americas. Peppers have always been an important part of the diet in Mexico, a status they retain to this very day.

You are probably familiar with jalapeno peppers as an ingredient in salsas and (in pickled form) as a condiment and perhaps the smaller, slightly hotter Serrano pepper as well. There are dozens of different chilies, which make a regular appearance in traditional Mexican food; many, perhaps even most Mexican recipes would be nearly unthinkable without these spicy vegetables. Whether fresh, picked as in escabeche or dried and ground, ancho peppers, pasilla peppers and many others are an essential part of creating the authentic flavors of Mexican cuisine.

Culantro, Mexican oregano and epazote are three common herbs used in Mexican cooking which are native to the Americas. Culantro is used widely in Central America and the Caribbean, but is largely unknown outside of the region. Like many other Mexican spices, it is easier to find in the US than it once was, but it has a flavor which is similar enough to cilantro that cilantro can safely be substituted if cilantro is unavailable.

Do not let the name fool you - Mexican oregano may taste something like a more assertive version of the familiar Greek oregano, but this herb is actually a close relative of lemon verbena. Its flavor is an important component in a number of Mexican dishes, but you can substitute the old world herb if needed. However, Mexican oregano is becoming easier to find. You can usually purchase this herb from specialty spice shops as well as Mexican groceries. It is usually used dried, just like Greek oregano.

Epazote, however, has no real substitute. It tastes a little like tarragon, but its flavor is uniquely its own. This herb is commonly used when cooking Mexican bean recipes, especially black beans. However, you can safely omit this herb in your Mexican recipes if it is not available. Look for epazote in the produce aisle of Mexican groceries; if you cannot find fresh epazote, you may be able to find it dried in the spice section.

Cumin is a spice, which is strongly associated with Mexican cooking, just as it is with Greek, Turkish and other cuisines of the Mediterranean. It was the Spanish who introduced this spice to Mexico, where it quickly became a favorite and is now part of many Mexican dishes.

You might say that Mexican food is among the world's first fusion cuisines, with its blending of old world and new world flavors. Using ingredients from both Europe and the Americas, Mexican cooks created something unique, new and distinctively Mexican. It is a cuisine which has a flavor all its own and thanks in part to Mexican spices, it has become popular in nearly every part of the world.

Mexican food is a clever combination of traditional Mexican ingredients and aromatic spices. There are many different Mexican meals you can make yourself for your family, such as the delicious ones at MexicanFoodRecipes.org. You will also find cooking tips, an in depth guide to Mexican food, a unique look of the varied history on Mexican food and much more to capture your interest.