Cooking Tips

With gas prices still high and many drivers looking for cheaper, air-friendly forms of fuel, many are taking matters into their own hands (and gas tanks) by making bio diesel fuel, or what I like to call cooking oil diesel.

Cooking oil diesel is exactly what it sounds like. When it comes to diesel-run engines, car owners can make their own diesel fuel with such grocery store items as peanut, soy, canola or palm oil. By combining the cooking oil with Sodium Hydroxide and Methanol in a process known as transesterification, the chemical reaction yields an extremely safe, environmentally friendly form of diesel fuel.

All complicated chemistry jargon aside, it really comes down to the composition of the chemicals and how they work in a diesel engine. Standard diesel fuel emits a high level of toxins into the atmosphere due to its makeup. Fuel goes in, carbon dioxide comes out and emissions contribute to global warming.

When you run your car off of diesel fuel derived from cooking oil, you’re literally running your car off of the same oil you’d make dinner with. That is what makes it so popular with both fans of the Go Green movement and drivers eager to save money. It is biodegradable and emits 80% less carbon dioxide than other forms of diesel.

While you’re benefiting from this cost-effective and environmentally conscious form of transportation, so is your car. Standard or petroleum-based diesel can tend to build up in your car’s engine, which can cause it to run poorly in the future. With non-toxic cooking oil diesel lubricating your engine with its oily base, you’re in fact prolonging the life of your engine.

The benefits of making and using your own diesel fuel from cooking oil are too significant to be ignored. By utilizing such a simple everyday product, you save an enormous amount of money on gas. With a bio diesel kit, you have the luxury of making as much diesel as you need for a fraction of the price at the pump. With its oily composition, you enhance your engine’s performance and longevity. Lastly, you have the added benefit of knowing that your diesel engine is, in fact, doing its part to save the world. Go Green and go with cooking oil diesel – it’s safe for your food, safe for your car, safe for your planet.

There are many places you can turn to when you want to bake cakes, pies, cookies, and other popular desserts and appetizers. One of the best places is to visit the library to see the different kinds of cookbooks they have. You will be able to find cookbooks that are no longer in print, which will provide you with old favorites and a few new recipes that you may want to try. Rediscovering old recipes is fun and also way for you to relive your early baking experiences. The library will also have new cookbooks including The Baking Handbook by Martha Stewards. This book will show how to make classic desserts using the latest technologies.

For many people, baking from home takes too long and the results are not always pleasant. If you have the time to bake, you should find some good recipes that are not too difficult for your first few dishes. After you have been baking for a while and you know how to use different baking utensils and other items, you will be able to move on to more challenging creations. Baking can take many forms, from simple sugar cookies to three-tiered cakes. You will be amazed once you learn how to combine ingredients what you can do to make a bunt cake more appealing. You will be able to use your new baking talents for desserts during the week, special desserts on the weekend, for parties, holidays, and much more.

Another resource you can try is the internet. You will find many web sites that feature simple baking recipes. You will also be able to access your favorite cooking magazines to find even more recipes. You should also ask friends and family for baking recipes that they know of as well. Collecting these recipes and putting them in a binder is a great way to start your own collection. After a while, people will be asking for baking recipes from you!

The best part about baking is, of course, eating the food you have created. But you will also enjoy making the desserts by combining ingredients, adding in different flavors and experimenting. This is what makes baking so much fun. If you have children or friends that like to bake, you should plan some baking activities. Baking with other people will allow all of you the time to talk, laugh, and eat. Many people say that is what they enjoy most about cooking and baking, being able to share the experience with others.

If you do not have a lot of time to bake, you should set aside an hour or two each month that you can use to create a dessert or appetizer. Pursuing a hobby like this one will give you a sense of pride. As you continue to bake, you will want to try more challenging desserts, and people will want to come over to your house when you are baking bread or when you are baking cookies or pies. Baking is very addictive and can be a hobby for you that you?ll enjoy for many years.

Being new to cooking can be a little intimidating, but once you learn the basics it can become very fun and enjoyable. While it is not hard to learn how to cook, there are many mistakes that one can make that can make you feel a little discouraged about your cooking skills.

Below I’ll show you a few common mistakes and what you can do to avoid them.

Patience: One big issue that can instantly ruin any attempt to create a meal is impatience. If you find that you don’t have the time to cook, don’t be upset when whatever your making comes out with an over-cooked outside and a medium-rare inside. This can also be seen by shoddy workmanship with your ingredients- if you don’t take the time to properly cut up your vegetables, measure your sugar properly, or skip an easy step � such as oiling the pan � you bring the risk of your meal being lack luster much higher than it would be if you took the time to prepare your food and cooked it with the necessary time and patience.

Cooking Pasta and Rice: Another issue many novice chefs have is pasta and rice. Be sure to read the box as pasta and rice cook at different temperatures depending on the type of starch and how it is cut. Nobody likes overcooked pasta or crunchy rice, so make sure you follow the directions!

Don’t Dry it Out: Something else that often arises is food being too dry. With meats, simply add a bit of broth or water to the pan to increase juiciness. Never overcook meat by using a meat thermometer to ensure the right temperature. A helpful hint for baked goods, especially cakes, is to use milk instead of water � increasing the moisture while adding a richer flavor. Also, if you are trying to cook something like vegetables or tofu, adding a bit of butter or oil to the pan will easily reduce the risk of over cooking your entrees.

The main concern is to not get frustrated! If you find yourself confused about a recipe, don’t get upset with yourself, simply find your mistake and see if you can fix it with an easy remedy. Also, remember that with some patience and a little practice, you’ll be preparing dishes that will improve exponentially as your confidence level increases.

Corn on the cob and grilling are two summer favorites. Grilled corn on the cob is a great addition to any grilled meal and is easy to do. There are two main ways to grill corn on the cob, the first is with the husk off, and the second with the husk on.

One of my favorite ways is to husk fresh corn on the cob, rinse with water, brush butter or margarine on the corn with a pastry brush, sprinkle with salt and pepper, wrap in aluminum foil, and put on the grill. Turn every 10 minutes and cook for a total of 30 minutes. The water helps steam the corn and the butter, salt, and pepper give the corn a delicious buttery moist taste as it is grilled.

A different way to grill corn with the husk off is to husk the corn, rinse, and then boil until just done. Then put the corn directly on a hot grill and brush with melted butter. Broil the corn until the tips of the kernels just start to brown. Brush with melted butter again when done and season as desired. This method allows you to start the corn cooking while grilling the main course, and then to finish the corn off on the grill, giving it that distinctive grilled flavor.

A slightly different method is to pull back the husks but leave them attached. Remove the silk and rinse as before. Gather the husks at the end of the cob (where they are attached) and tie them together to form a handle. Brush butter and seasonings on the cob. Put the cobs on the grill with medium heat, cooking for 10-12 minutes. A piece of foil placed under the husk handles will keep them from burning. The corn will be a golden brown color when done.

Grilling corn directly in their husks is the other way to roast corn. In this method, peel back the corn husks, without removing them, remove the silk, and then rinse the corn. Replace the husks and secure them with twine. Soak the cobs in water for 1-2 hours. After soaking, place the corn on hot coals or on the grill for about 30 minutes. Turn each cob as its husk turns to white, yellow, and then brown. The moist husks will steam the corn and keep the corn from burning. You can also brush butter on the cob and add seasonings after soaking in water and before replacing the husks. This method will give the corn a very strong roasted flavor that is a favorite of many. A variation of this method is to leave the silk on and then remove after grilling is done.

Each of these methods work very well, and you should try each to see which one is your favorite. You can also use a variety of seasonings in addition to, or instead of salt and pepper. These can be mixed with the butter prior to brushing on the corn, or can be sprinkled on the corn after brushing it with butter. Seasoning possibilities include minced garlic, basil, cilantro, oregano, garlic powder, onion powder, chili powder, lemon pepper, Worcestershire sauce, Dijon mustard, or any of your other favorite seasonings. Each will give the corn a very distinctive taste.

A fried pickle is an item which is classified as a snack. It is commonly found in South America. It is generally prepared by deep frying a sliced yet smashed cucumber pickle.

The recipe of fried pickle originated in New Orleans in America according to a research. Even today the deep fried pickles are available across all bars and restaurants in the country. Each of the fried pickle recipes is new, unique and equally irresistible.

The deep fried pickles can be made from any kind of pickle. These different types of pickles are pickle slices, pickles spears as well as whole pickles. The flavor of the fried pickles is not that important as any kind of flavor is equally delicious and tempting. The ideal combination is the normal or the garlic pickle. However even the bread and butter pickles and baby gherkin pickles taste exquisite. These are some of the best choices while selecting any pickle dish.

The recipe is a very delicious one and even people trying to avoid fatty foods tend to be tempted by this particular pickle. This is a very addicting dish and one who eats cannot resist for the second helping of the same. The main ingredients of a fried pickle include eggs, milk, and flour, sauce of choice, pepper, dried pickles, and oil for frying and seasoning. The process is also very simple as the first 5 ingredients are mixed thoroughly; the pickles are dipped in the mixture and deep fried. Hence making fired pickles is not at all a difficult task.

When in a restaurant it is necessary that the flavor and the type of pickle are chosen. People usually opt for sliced fried pickles as they are easier to eat. However the folded- cut pickle sticks to the batter more firmly and hence it is a popular choice. Deep fried pickles generally take a longer time to cook as frying until the inner layer is extremely essential. Pickle spears are also a good option. The spears can be easily eaten just like pickle slices.

It is recommended that refrigerated pickles be used when preparing fried pickles. The reason for this is that the outer batter sticks better if refrigerated. The batter used for pickles can be made from either flour or corn meal. A variety of spices can be used to enhance the taste and flavor of the pickles. The taste of the fried pickles also depends on the oil used for frying. The oil that can be used is vegetable, corn, peanut, safflower, canola or olive. Each of the oils has a different flavor and taste and hence it is a very important decision which oil to use.

Fried pickles are thus a delight to eat. The ingredients of the dish make it even more special and tasty. People in America as well other places enjoy these delicacies. This is a very unusual dish but is enjoyed by all. As it can be prepared at home and is quite appetizing, it has gained a lot of popularity.