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Make a Good Pizza Great

Spice up the sauce

If you’re getting your pizza sauce straight out of a can, stop right there. It’s not a problem to use pizza sauce from a can, but the problem lies in the fact that you’re not customizing it to your likes. Adding more spices to your sauce might give it that extra zing you need to get your pizza from good to great.

So what spices can you use? Try the classic Italian seasonings: oregano, basil, garlic, etc. You could also try adding sage, thyme, or rosemary if you love those spices. You may even want to add those seasonings to the top of the pizza before baking for added flavor.

Use better cheese

Lots of cheese is good on pizza, but some cheese is exceptional on pizza. Fresh mozzarella can be a delicious choice for a pizza (as long as you pat out the extra moisture). You might like to try multiple cheeses on a pizza like cheddar, blue cheese, gorgonzola, or parmesan shavings, too.

Build a better crust

The crust is

Baking Chocolate

Baking chocolate is a pure form of chocolate liquor. It is also known as cooking chocolate. It is more concentrated, darker and bitter. The cocoa is mixed with a form of fat to give it a more solid structure. This type of chocolate is not tasteful on its own but it creates a good flavour when used in baking due to its deep concentration of cocoa granules.

Regular (or milk) chocolate has sweetener or sugar added to it along with milk and other ingredients to give it a pleasurable sweet flavour. It is sweeter, less concentrated and tastier than its baking counterpart. This type of chocolate is generally only used for eating and not as an ingredient in baking due to its diluted concentration. Some people do use regular chocolate in baking but the end result is not the same and the chocolate flavour is not as distinctive.

Baking chocolate is widely used in the baking of cake and brownies. Because of its high cocoa concentration, the chocolate flavour can be distinctly identified in cake and brownies. It

Cooking Sea Food

Lean Fish are those fishes that have less fat content. They have a fat content ranging from 0.5 percent to 5 percent. Their low oil content means their quality is maintained even when frozen for about six months. Lean fish are normally white-fleshed fish and a few examples are Alaska Pollock, cod gadus morhua, Snapper, Golden Pompano, Halibut and so on.

Fat Fish are those fish that have a fat content of more than 5 percent. However, the fat of the fish is still good for your health, so need not worry. The oil is distributed all through the flesh of the fish, as result of which the flesh of the fish tends to be a bit darker. These fish do not freeze well and so have a very short shelf life of three months. Some of the examples of fat fish are Pompano, Salmon, and Tuna and so on.

Cooking Tips

While cooking sea food there are just a few basic rules that you need to keep in mind. The recipes can

The Thing You Can Do when You Have to Move Out

The Possible Risk of Moving Out

Everybody knows just how time-consuming moving out can be. Everybody much rather avoids having to move out at all. But when moving out becomes a necessity, you would have to face the fact and go with it anyway. Preparing for moving out of an old place would not take too much time if only you knew where to begin. Sure, you need to pack everything up, separate fragile stuff from others, and make sure that the items are neatly and safely tucked inside the boxes. Beyond that, however, there is the thing about carrying all the packages into the vehicle used to transport them. Chances are your private car would not be enough to accommodate them all. If you force it this way, there is a possibility that you will have to move back and forth and that certainly takes even more time to finish. See, this is why people would rather not move out at all. It’s like making a fuss of something that should not be there in the first place. But, again, when moving out becomes a necessity, you would have to do it anyway. And there is

Healthy Meals in Slow Cooker

I am learning to adapt some of my favorite recipes to this way of cooking. I learned early on to not use as much liquids in the slow cooker as it naturally captures moisture and needs little added. Also, any dairy products must be added near the end of the cooking time so they do not curdle.

An added benefit, one that makes a difference in the budget, is the ability to cook tougher, inexpensive cuts of meat. Even the toughest cuts will come out fork-tender when cooked at low heat for a long period of time. At a time when we are all watching our budgets, this is a real plus.

If you are using fatty meats or chicken with the skin on, it is best to brown the meat first before adding to the slow cooker. You will have lower-fat meals because you aren’t using oil as you do when you sauté or stir-fry. Skim fats off any liquid you add as well.

Surprisingly, vegetables will take longer to cook than meats so you will want them cut into small, thin pieces. Layer vegetables on the bottom and sides of the cooker-where the

Cook With Garlic

You can peel garlic cloves easily if you press the blade of a knife or the heel of your hand onto a garlic clove, the skin will come off without much bother. I use a blender to mince cloves of garlic, but a garlic press (or crusher) is fine, although sometimes tricky to clean.

The Italians say that you don’t need to cook garlic when you are using onions, but this is not the case if you are making a curry for example. The trick to cooking garlic so that it doesn’t burn is either to cook it in a pan over a moderate heat for a mere 30 seconds, or to add it last when you are frying other vegetables.

If you have never tried whole roasted garlic, give it a whirl! All you have to do is drizzle the whole bulb of garlic with olive oil and season with freshly ground black pepper (and salt if you use it), wrap it in silver (aluminium foil) and cook it in the oven at 350 degrees Fahrenheit for between thirty and forty minutes. It’s good served with beef or lamb, but serve it with your favourite

Healthy Benefits Of Tomatoes

They are prepared and served like other vegetables, which is why they are normally categorized as such though in actuality, they are citrus fruits. Only the fruits of these plants can be eaten as their leaves may contain concentrations of certain problematic alkaloids.

You should choose the right tomatoes to be able to enjoy them fully. The best tomatoes should be well shaped and smooth skinned with no cracks, wrinkles, bruises or even a puffy appearance. They should also be well stored to avoid rotting. Due to its acidity content, they are well stored in cans.

There are various tomato products in the market for consumers such as tomato ketchup, tomato sauce.

· Reduce heart diseases

Tomatoes are known to have potassium as well as nutrients such as niacin and vitamin B 6 that are associated with reducing cardiovascular events such as heart disease. Lycopene rich foods such as tomato juice, tomato sauce, pizza and even tomato fruits also help in reducing cardiovascular diseases.

· Prevent DNA damage

Tomatoes contain antioxidants such as vitamin c which help in preventing damage to ones DNA and even ward off age related diseases like diabetes.

Hassle-Free Bread

From scratch, and by hand

The feel of crafting bread by hand, kneading it, knocking it back, and knowing the goodness that comes from homemade foods can be truly relaxing and rewarding. If you love hands-on work, that’s even more true. Unfortunately, it has its drawbacks. You can’t, after all, leave your bread alone to knead itself.


The type A in you might love controlling every step of the bread making process carefully. You can craft complex shapes and designs, including everything from classic loaves to full bushels of fresh cut wheat. Artisan craftsmanship is the mark of from scratch baking. Little kids often love to help out with from scratch baking, and there is quite a bit that they can do to help.


If you hate messes, this might not be the best method for you. Flour tends to get everywhere, and you’ll be left with quite a few dishes to wash. If you don’t get your temperatures right, your loaves won’t come out right, either. Beginning bakers might prefer simpler methods.

Man and machine

Maybe you want to use an appliance or two to help the process

Keep Fresh Herbs Fresh In The Fridge

Many people like to put fresh herbs in a glass or jar of water in the refrigerator. However, the wrapping method may be a better option if you want to avoid possible accidental spills. Wrap fresh herbs in a moist paper towel and store them in a resealable plastic bag. Keep the herbs moist but not wet. Check on them every few days, and if the paper towel feels dry, spray the bag with a little water or re-wrap the herbs in new moist paper towels. For the best results, place the bag in your refrigerator’s crisper bin.

This method works particularly well for herbs like parsley or cilantro, although it can be used with any herb. Herbs like rosemary, thyme, or other herbs with woody stems tend to mold if they are around too much water. Make sure the paper towels are just damp and check the moisture level ever other day or so.

If you do want to store your fresh herbs in water, first trim the stems and then place them in a cup of cold water. Change the water and trim the stems again at least every other day.

Herbs like

Prepare Caviar Properly

Turning Caviar into a Meal

Once you’ve settled on caviar that you know you’ll enjoy, remember that it is only supposed to be enjoyed in small amounts. This is not only a cheaper way of cooking, but is also how the culinary world expects serving caviar to be done expects as caviar is usually served to each diner in an amount no bigger than a tablespoon. This may seem like an inadequate portion, but just remember that the incredible taste will be more than enough to compensate for the serving.

The meal itself need not be an elaborate dish either as caviar should never be upstaged as part a larger meal. It is fine and even advisable to provide a light caviar meal which could be both a starter and a main course. A meal such as caviar served on crackers with herbs may sound underwhelming, but is actually the perfect way to serve caviar.

How to Store Caviar

Caviar may have an amazing taste, but it isn’t fresh for very long. It should always be refrigerated as soon as possible after purchase to prevent it spoiling. Moreover, when a jar is opened it

Art of Food Preparation

Preparing food is all about timing. Two minutes per side, orders going out, bread being warmed, moving food from the hot oven to the warm one, and running out of an ingredient in the middle of a dinner service can throw anyone off his or her paces. Customers expect the same food, flavours, textures and taste every time and cooking that dish 30 seconds too long in the hot oven can lead to unwanted consequences: an unhappy customer, no return visits, or even a bad review. A break to the steady pace of food preparation, will throw the chef off his paces. Supporting the randomness of different orders, customer’s preferences, allergy and gluten requirements, and customers in a hurry to catch a show, in a condensed 4 hour period of time for a dinner service is a gruelling, demanding task.

To help with preparation you need a repeating system. At the end of the night, your staff should take note of every ingredient that needs to be replenished, have an accurate number of the available meat counts, remaining soup and salad portions, cheese portions, “charcuterie” portions, etc. The staff should also note restaurant items that are in

Creating Golden Batter Fish

Fish can be a tricky meal to make but if you have the right type of fish it should all go well. I suggest you speak to your local fish monger to find out what is locally sourced and suited for frying. When you have your fish, you need to start making the batter. In one bowl break a few cracked eggs and mix them together; enough so that you can dip the fish into the eggs. In the second bowl sift some flour while adding salt, pepper and some spices. I like to use hot spices to add a zing of flavour such as a bit of chilli spice and maybe a touch of masala. This adds a bit of a twist to the traditional fish and chips.

Pour sunflower oil about half way into a pan and bring it to a boil. Take the fish and dip it into the eggs mixture then directly after then dip it into the flour mixture. Make sure that both sides of the fish are dipped into the egg and flour mixtures so that it is completely covered. Then take the batter covered fish and place it into the

Food Prep

It takes a lot of planning and preparation to get ready for an event where food is a major part of that event. You want everything to be just right. Looking delightful to the eye along with causing your palate to salivate as you take in all that has been made. The food should help the event to go well, given at just the right time, served in the right amounts in an order that appeals to the tastes. It is just a lot of work. Why do people do this? For the love of the connection made through the food, of course.

In the same way, food prep on your journey to a healthy and fit life is just as important. You have set your mind to achieve a transformation of your body and mind. You want to do everything in your power to make this journey as easy as possible. One of the most important things that you can do, is prep your food for the week, ahead of time. Whether you are doing this for yourself, or for your family, planning is key to minimize waste, making the food satisfying, and meeting your goals

Use Pectin to Thicken Sauces

Step one – Pre-thickening preparations

Make sure that you skim off any excess fat from the top layer of the sauce before you add the thickener. Removing the fat will become much harder, if not impossible, after you have added the thickener.

Step two – check the brand necessary

Check the recipe you are using for your sauce to check if it includes instructions on how to thicken it. If it calls for a specific brand of pectin, make sure you use that same brand. It is not a good idea to substitute one pectin brand for another, because each brand and type of pectin has different properties. Check your recipe for the type of pectin you need. As a general rule, recipes for jams and preserves usually call for powdered pectin, while recipes for jellies and sauces calls for liquid pectin. Some of the newer recipes will give you specific directions on how to use the pectin, while older ones might not.

Step three – using the pectin

Mix the right ingredients for specific brands according to the instructions on the label. Some brands might require acid, and varying amounts of sugar

Make Perfect Cookies

Cookies appear flat, thin, and runny:

I do not know how many times I have been to someone’s house, church gathering, or party and they are serving cookies that are thin and the dough looks like it cooked into runny layers. This is due to over-mixing your cookie dough. To yield the best results, check out the following tips.

1. Mix the dough just until blended. Do not keep mixing after your ingredients cannot be separately determined.

2. When the recipe calls for adding the flour mixture in small increments while blending, do just that. Flour is your rising agent. Therefore, you do not want to over-mix this ingredient.

3. Most of the time, the recipe directions state to combine the flour mixture with the other ingredients last. Make sure you follow these directions exactly. It is stated that way for a reason.

Cookie dough has a strange consistency:

Cookie dough is not supposed to be runny. In fact, it is supposed to be firm and gritty. When the dough is thin or very smooth, there could be a few reasons why.

1. Double-check the ingredients, you might have forgotten your

Season Deep Fried Lamb Chops

Step one – choose your flavours. The crispness of your deep fried lamb chops and their outer coating, are qualities you can make use of when choosing a seasoning. Choose a strong, rich, or savory flavor to go with the crispness of the coating, and the essential sweetness of the lamb.

Step two – Begin seasoning with a light sprinkle of basic salt and pepper on both sides of the chops and let them rest for a while so that they absorb the flavors. Sea salt, or pink salt, combined with yellow pepper or a pepper blend can be interesting. Dust with some herbs at this stage to make the chops more savory.

Step three – Mix eggs and milk in a dish, and beat them together. You can add in some spices at this stage to add to the overall richness. Choices can range from rosemary, fennel, and thyme to garlic, or mint. Adding them to the egg mix will infuse the flavors into the lamb chop as it fries.

Step four – Take some bread crumbs, or flour in another dish. Consider enriching the flour with spices like curry powder, coriander, paprika, or

Make Decorative Bread Designs

Option 1 — Hand-print

Step 1 Press in a firm hand-print into the dough, when it is ready to be put into the oven.

Step 2 Bake as usual.

Step 3 Glaze the bread by brushing it over with a basic wash of egg whites, and then baking for 5 minutes, for a bit of extra zing.

Option 2 – Scoring

Step 1 Score the top of the loaf with a knife just before you place it in the oven. This will add a decorative touch to your bread. Many people score their loaves anyway, especially the ones that are not baked in a pan, to help them rise better, and provide a weak spot to direct the oven spring.

Step 2 Pattern the scores into a checkerboard, or other designs.

Step 3 Bake and glaze.

Option 3 – Bread painting

You can do quite amazing things with a paintbrush and some egg. A tinted egg wash, when you do it right, will look like a painting that has been baked on to the loaf! You can make your own tint with an extract of roasted wheat or barley,

Chia Seeds

When you consider that early nomadic humans had to eat on the go, it is not surprising that foods like fruit, seeds and nuts contained many necessary nutrients, fats, proteins, carbohydrates and fiber. These foods were yesterday’s trail mix and often became dietary staples. Look at what comprises trail mixes today, and you will see how little things have changed. Athletes, including distance runners, use chia for its sustained hydration, claiming that it boosts energy and stamina.

Chia seeds are high in omega-3 and other fats, which make up 67% of the 60-70 calories in every tablespoonful. They are also high in fiber (5-6 grams per tablespoon or 20% of your daily requirement). Because of this many people believe they can be used for weight reduction. Like beans, which are also high in fiber, chia seeds are slow to digest and can cause an upset stomach if you over indulge. So unlike some, who recommend eating as much as you want, you may want to limit yourself to 1 tablespoon per day to see how your body reacts to it. Because of this feeling of fullness, it is also thought that the seeds help moderate blood sugar.

Manuka Honey Potency

Each type of honey has different qualities because it is made from nectar of different flowers. The substance is distinguished by its flavor, color, and even its smell. One distinguishing quality that is undetectable to the eye is potency. While all honey has antibacterial qualities due to its hydrogen peroxide content, Manuka is unique because it has additional components that have antibacterial qualities. Methylglyoxal, or MG, is one antibacterial substance that is found in larger quantities in honey made from tea tree flower nectar.

MG is created when the compound dihydroxyacetone, which is found in the flower nectar, is converted. The higher the MG concentration, the stronger the antibiotic quality of the honey. Producers of honey created a scale to measure MG concentration and called it the Unique Manuka Factor (UMF). It is important to note that not all Manuka honey has significant levels of MG.

Manuka that is labeled “Active” or “UMF” has a UMF rating of at least ten. This indicates that the substance is more potent than versions with a UMF less than ten. Ratings extend to 16 but some honey can be found with a UMF of 18. Consumers should find the

Keep Food Nutritious After Cooking

A clear and confident answer to this question is rare these days because there is so much misleading information on the internet related to different methods of cooking. For instance, you might find a few blog articles defending cooking in the crock pot as being a way to keep nutrients intact by cooking slowly at low heat. But you may also find some articles that claim otherwise. There are numerous references to inconclusive and sometimes, outdated researches in favor of or against certain cookware that make choosing the right one a great challenge!

By the end of this post though, you will have a good idea about which cookware is the healthiest and how to keep the nutritional value of food intact after cooking – information substantiated by verifiable and time-honored information.

The Secret: Using a cooking pot made from the right material!

The conventional cookware (metals, ceramics, porcelain, enameled etc.) are known to leach toxins into food while cooking because they contain certain metals, oxides, chemicals etc. in varying amounts. All metals are highly reactive to food which is a biochemical entity. They combine with nutrients in food and form compounds that are harmful