Why would we care about thawing and freezing meat? Have you ever wondered why your frozen cuts do not turn out as juicy as you would expect? You would expect cooking and baking tips. Would it surprise you to know the answer could be your freezing and thawing practices.

The right storage temperatures help extend shelf life and control the growth of pathogens in the meat. Also proper freezing and thawing helps protect moisture and protein loss, which can occur by evaporation or dripping. Now cooking and baking tips help but we also want to make sure we preserve the most proteins and juices for a tastier and juicier cut of meat.

Here are seven tips we can do it:

1. Thaw meats in the refrigerator a day or so before use this helps ensure safety and preserve proteins.

2. Put foods to be frozen in the freezer as fast as you can and in the coldest part of the fridge the faster meat freezes the better quality it will retain, faster is better.

3. Buy separate refrigerator and freezer thermometers. Keep the fridge between 34 F and 40 F and the freezer below 0 F.

4. Keep the freezer as full as you can and label date frozen foods this helps keep the temperature

5. Never refreeze meats specially seafood Texture and taste will be affected and if completely thawed food safety might be a problem.

6. Use packaging materials made for freezing Freezer bags/wraps help protect food and avoid freezer burn.

7. If you must freeze, buy commercially frozen products These will generally retain their eating and nutritional qualities better than home frozen products. Your fridge will not freeze food as fast as commercial freezing processes do and they will typically freeze these when they are fresher. This translates to better taste and nutrition than you can attain at home.

These are some tips to help you retain the quality of your frozen meats that help you prepare that great dinner your family expects and deserves. A well preserved cut of meat will help those great cooking and baking tips go a long way. I hope these tips help you keep the accolades rolling in!

To learn more visit Hugo Felix at The Minute Gourmet, from risotto to Caesar Salad Recipes tips and tools that get you to dinner faster, web site\r today!

http://www.TheMinuteGourmet.com

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What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel. This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans. These types of pots and pans are heavier than the less expensive kinds that you find at cheap discount stores. This cookware is extremely popular among the expert chefs, holds up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version as well.

Maybe you like to do lots of browning. If so you may want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bakeware has an aluminum plate as the foundation or base. It does not run up the side as does the All-Clad type which is a big reason why uncoated is less expensive.

Calphalon nonstick bakeware is a hard anodized aluminum bake ware with a nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive ones this may be what you are searching for. Plus it is also lighter in weight than most All-Clad varieties or brands. It may require a little more energy on your part during cleanup though since most Calphalon nonstick pots and pans are not dishwasher safe. Another positive aspect to this type of cookware is that it can be used in your oven in temperatures up to about 400 degrees Fahrenheit.

Similar to Calphalon, Emeril (Emerilware) is a high quality cookware that compares favorably to other top-of-the-line pots and pans and is a very good value for the money. Your favorite recipe will still taste delicious. Famous TV chef Emeril Lagasse has this line made by All-Clad which is similar to their hard anodized cookware. The major difference is the designs added to the pieces. This cookware is made of hard anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. That is something you do not see everyday.

The debate about nonstick or uncoated has endured for many years, but which is actually better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are a couple of obvious examples of foods that are more fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleanup. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick skillets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, although most manufacturers will recommend hand washing.

Starting with high quality cookware is a must if you are looking for the most enjoyable cooking experience. And before you can purchase the most ideal bakeware for your needs you have to ask yourself a few questions. How much can I afford? Will it bother me if they are not dishwasher safe? Do I want nonstick or uncoated? Would I prefer better cookware or easier cleanup? After answering these questions you will have a much better idea as to the type of cookware best suited for your personality.

Larry Johnson is the chief writer for MyCookware, one of the top online cooking and cookware information sites. Find facts about all different types of cookware and bakeware.

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There are a few basic rules to remember when making stock. First, all the ingredients should be very fresh and of good quality. The stock should be simmered for several hours to give a well-flavored, full-bodied consistency.

Secondly, never allow a stock to boil rapidly as this will spoil the clarity of it. A long, slow simmer produces a much better result. The longer the stock is cooked, the better the flavor, as the liquid reduces during cooking which concentrates the taste and makes it more likely that the stock will gel.

Never add salt until you are actually using the stock, as cooking and reducing the stock will concentrate the flavor and you could end up with very salty stock.

Always use a pan with a tight-fitting lid to ensure that the liquid does not evaporate too much, but allow the stock to cool with the lid half on.

It is important to remove any excess fat from meat and bones before cooking to prevent the stock becoming greasy. Once the stock is cooked, leave it to cool, then refrigerate for a couple of hours, when any fat will settle on the surface. It may then be removed by skimming it off with a flat spoon. Alternatively, use absorbent kitchen paper to soak up the fat from the surface of the stock.

The finished stock should not be kept for more than 2 or 3 days in the refrigerator without reboiling for 10-15 minutes. The best thing to do is to make a large quantity of stock at one time and freeze it in ice cube trays or small containers so it is ready to hand when needed. When it has been made and strained, boil the stock hard to reduce and concentrate it before freezing so that it takes up less space in the freezer.

The author is a big fan of cooking recipes. Visit the following website for more info about health and cooking recipes.

http://www.101vegetarianrecipes.com\r http://www.desserts-recipes.com\r http://www.101cookingrecipes.com

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There are many methods used to cook a moist and tasty Roasted Turkey. Most methods rely on basting. The turkey can be basted every 30 minutes with a basting bulb, or covered with cheesecloth soaked in butter. Other methods include brining the turkey (soaking in a salt water solution for 8-10 hours), or injecting a basting solution into the meat. Whatever method you prefer, proper roasting is key to tender moist meat.

Completely thaw the turkey. Start early and thaw the turkey in the refrigerator or in a place where the air temperature is no higher than 40 degrees. A 20-pound turkey takes about two or three days to thaw completely. Be sure the turkey is thawed completely, until no ice appears in the inner cavity and the meat is soft. Be careful: If the inner cavity is still frozen or even partially frozen when you put the turkey in the oven, the outside of the bird will be done before the inside, and the inside temperature will not be hot enough to destroy disease-causing bacteria, or if it is the outside meat will be dried out before the center is done.

Remove the neck and giblets from the cavities. If this is your first time cooking the turkey, be sure that both cavities are emptied. Reserve the neck and giblets for use in preparing the giblet gravy, if desired.

Prepare the stuffing. If you are preparing the stuffing early, mix only the dry ingredients. It is recommended that you cook the stuffing separately, but if you do stuff the turkey, do not stuff it until you are ready to roast it. Stuff the cavity loosely. Do not pack it. If you choose to cook the stuffing separately, you can place a quartered onion and some celery leave and other desired herbs in the cavity for flavor.

Prepare a basting sauce. I prefer to baste with melted butter to which I add fresh or dried herbs. You can also baste with a mixture of wine and butter. Baste the turkey with your sauce and place a loose tent of aluminum foil over the turkey to prevent the skin from burning before the turkey is cooked. This tent will be removed during the last 45 minutes or so of cooking. If you are using cheesecloth, soak the cheesecloth with the basting sauce and place over the breast and drape onto the thighs. When using cheesecloth, you do not need the foil tent. Baste the turkey every 30 minutes during roasting.

Roast your turkey at 325 degrees for the recommended time for the weight of your turkey. These times are approximate and should be confirmed with a meat thermometer. Be sure to check the thermometer about 3/4th of the way through the time indicated so as not to overcook. Dry meat will result if the turkey is overcooked. The following table gives approximate times for roasting turkey at 325 degrees F.

Estimated Cooking Times

Wt. of Turkey Unstuffed Stuffed

10-18 lbs 3- 3 1/2 hrs. 4 - 4 1/2 hrs

18-22 lbs 3 1/2 - 4 hrs 4 1/2 - 5 hrs.

22-24 lbs 4- 4 1/2 hrs 5 5 1/2 hrs

24-29 lbs 4 1/2- 5 hrs 5 1/2 - 6 1/2 hrs

The turkey must be roasted all at once. You cannot partially cook it ahead for later finishing. This method has been shown to increase the chances of food borne illnesses.

For safety and doneness the internal temperature must reach 180 degrees F in the thigh and 170 in the center of the breast. If the turkey is stuffed, the stuffing should reach 165 degrees F in the cavity. This temperature is essential to prevent food borne disease, and should be measured with a meat thermometer. The pop-up thermometer that comes in many turkeys serves as a good approximate of doneness, but should not be relied on as the ultimate authority. When placing the meat thermometer in the thigh or breast, it is important not to touch the bone. The bone conducts heat and will be hotter than the meat. Do not allow the cooked meat to come into contact with anything that has touched the raw turkey.

During the last 30 - 45 minutes of cooking, remove the foil tent to encourage browning. If you desire to use a glaze, spread it over the turkey now with a pastry brush.

After dinner, separate the stuffing from the turkey and refrigerate leftovers immediately. Within a few hours bacterial will begin to grow causing disease if the meat is not quickly cooled. Large chunks of meat will cool slowly, and therefore should be refrigerated immediately to begin the cooling process. Meat, stuffing, and gravy can also be cooled, then frozen for future use.

Luke warm leftovers allow bacterial growth. Food eaten cold will not have the opportunity for further growth, however when heating leftover, they should be heated to at least 165 to kill bacteria.

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes for everything you need to complete a traditional style holiday meal, visit her website Easy Southern Cooking.

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Miscellaneous Small Kitchen appliances can be found in almost every home across the planet. Whether it is a microwave, crock pot or slow cooker, coffee maker, electric knife set the list goes on, but one thing is for sure, people who do have them claim are an asset to everyday cooking.

Some people use their crock pot to make entire meals while others may use it to make soups and desserts. (Yes, you can make lasagna as well!) I personally use mine to make roasts. I cover it with water; add the roast, potatoes, onions, sometimes celery and carrots. After cooking on low for approximately 6 or 7 hours, this small kitchen appliances has created a meal for me without any extra work on my behalf!

This means a heck of a lot less dishes for me to do, and a lot more time to spend with my family. And that is the whole purpose of miscellaneous small appliances. They are to give convenience with most cost efficiency. For example: No one would purchase these items if it increased the electricity bill, took more time to cook then a conventional oven, and made more dishes then a Thanksgiving Day Dinner with your 30 closest relatives, or cost more then an arm and a leg to purchase.

That would just be pointless. So the great makers of today are constantly coming out with more and more miscellaneous small kitchen appliances. Slow Cookers that have 5 programmable settings, toasters that have 4 slice openings, blenders that can puree (also with 6 settings), and food processors to make your own salsa or sauces in. Now that is convenience.

Really, who does not want to leave the house and come home to a cooked dinner? What miscellaneous small kitchen appliance have done for people, is allows them to make a meal all by themselves that they once thought was impossible because they did not have the right tools.

By having this essential kitchen equipment allows us to decrease the amount of preservatives that we use. (And if it does not, then it should!) All of the small kitchen appliances allow us to alter recipes and make dinners and drinks specifically to our own tastes. You cannot do that with a store bought prepackaged dinner, which includes too many additives, preservatives, calories and way too much salt.

Not to mention the effects of all this extra stuff on the body, but if we can all have the chance to limit the amount of caffeine and salt our children are consuming would you not take that opportunity? Having many different tools in the kitchen will increase the likelihood of your family eating properly and give everyone the chance to learn how to cook.

Spending time in the kitchen teaching our little men and women, or our husband or wife to cook entire meals will not only show them the importance of eating properly but how to make it without spending the extra money at the store. Cooking equipment is the wave of the household future. Learn more about cooking with small kitchen appliances here

When Lilianne was a small girl she spent hours in the kitchen. Mostly with her mother, but often on her own making dishes and desserts that the whole family loved. It was not until she was older and gained further insight into the benefits of healthy eating and different cooking methods that she then began creating her own recipes.

Sign up for her e-zine and receive free copy of her cookbook here.

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With the holiday seasons rapidly approaching, people everywhere are already starting to stress out over what to make for the holiday dinner. What to make, who doesnt eat what, what should the table setting look like, what wines to serve with the meals. Well I am here to tell you that most of that stress really isnt warranted. The truth about the whole cooking for the holidays shouldnt really be about the actual cooking!! Thats right. The holidays are really about FAMILY. So dont worry about most of the other things, and focus on the fun of having the family getting together will make the whole cooking experience that much easier.

With all the places to get recipes these days, (www.cookingforeveryone.com) (www.foodtv.com) etc, the hardest part of planning is what recipes to follow. Making the holiday meals have never been easier. So fire up that computer and start surfing the web for some really good recipes.

Most of the web sites will put together a whole meal plan for you to follow. Turkey, stuffing, cornbread, vegetables, dressings, salads, deserts, and yes wines. So dont be afraid to explore. Mix and match from other sites also.

So just remember that the cooking for the holidays is easier than you think. Just relax and pick up a few recipes or family favorites and go for it. The holidays are a great time for the whole family to come together to celebrate a holiday or two.

Just remember that the next time your house is picked to host the next holiday meal, just go with the flow. There is a lot of help out there when it comes to cooking. Dont be afraid to host.

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Everyone wants to be a master of his or her own gas grill. By following these few tips, you soon can be. Check out these tips on how to become the master of your own grilling domain, while cooking better food and keeping your gas grill in good shape for longer.

Keep the lid raised when lighting your gas grill! If you keep it closed, there is a chance for the gas to accumulate, opening up the chance for an explosion. So, the first thing you need to do is to raise your lid, then turn on the gas, then turn on the gas burners, then press the auto light button (or, if there is not such button, stick a match up from the bottom, or use a long match from the top).

When the lid is closed, your food is going to cook faster than when the lid is open. You can cook your food either with it open or closed, but realize that it is easier to grill your food perfectly when you can watch it being grilled. Also, by keeping the lid open, you can prevent your food from being cooked too fast and too hot. Do keep the lid closed when you are cooking large cuts of meet.

Preheat your grill, for at least 5 to 10 minutes (but you certainly do not need to heat it as long as you would have to wait for a charcoal grill!)

Let your meat rest a moment before you put it on the grill. Let the juices to come up to the surface so that you will get a juicier meat.

Check your gas levels before you start cooking! You do not want to be left with a half-cooked steak, just because you have run out of gas. Make sure your tank is at least 1/3 full.

Many people say that the food that comes off of a gas grill does not have the same woodsy flavor of the food that comes off of a charcoal grill if this is something that you miss, then you should try adding some natural wood chips to your gas grill. Soak them in water, wrap them in aluminum foil, and place them under the grate or on it.

Cleaning a gas grill is easy. Just turn your burners on high and allow them to burn the food off of the grates. Then take a wire brush to the steel grates until they are clean. If you have ceramic grates, be sure to check out the manufacturers recommendations you may just want to wipe them clean with a damp cloth.

Do not throw out your old grill! It is quite possible to completely revamp your grill and have it working and looking like new again. Nearly every part on your grill can be replaced or restored. So, give your grill a new life dont turn it in to the dump before it needs to go.

One of the benefits of owning a gas grill rather than a charcoal grill is how easy it is to get started. Be sure to take advantage of this! Do not just use your gas grill during the summer fire it up during the spring, fall, and even the winter.

These tips are sure to help you with your gas grilling adventures, regardless of whether you have been grilling for years, or if you are brand new to the sport. Remember, being able to cook outside is a luxury not to be messed with. Be sure that you are doing your utmost to be the best barbequer in the neighborhood!

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, cooking, and home decor. Her background includes teaching and gardening. For more of her articles on gas grills, please visit Gas Grill Experts.

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Dutch ovens were made for baking. In the hands of a practiced baker, a Dutch oven will create beautiful breads and desserts. (Though some of us tend to burn breads in a Dutch oven.)

You can always bake bread in a well-oiled Dutch oven but instead of baking directly in the oven, consider this method: Put the dough in a baking pan and the pan in the Dutch oven.

Recently, a reader from California told us of her success baking bread with a pan inside of a Dutch oven. She used a mix for Irish Potato Bread. This mix creates a large loaf and she made it according to package instructions. She formed the dough into a round loaf and placed the dough in a greased nine-inch metal pie pan. She then set the pan atop small rocks in bottom of her twelve-inch Dutch oven. She put the lid on the Dutch oven and the oven on ten briquette coals. Another fourteen briquettes went on the top. She baked the bread for 45 minutes, turning the lid occasionally. She was baking at an elevation of 7,000 in the Sequoia Mountains.

\”I was surprised and delighted to find that the bread was perfect,\” she said. \”The crust was brown on top and it was a real treat . . . a great success.\”

You should have similar success baking rolls in a baking pan or a loaf in a traditional bread pan. To get the right-sized loaves for a Dutch oven, consider bread machine mixes or recipes for single loaves. A bread machine mix will give you that single loaf or smaller batch of rolls, just right for a Dutch oven. If you crowd two loaves into a Dutch oven, there may not be adequate air circulation between the loaves. Without adequate space, the loaves will tend to be lopsided.

It is important that you elevate the pan off the bottom of the Dutch oven using small stones so that it does not burn the bottom of the bread. Make sure that you have enough top clearance so that the rising bread does not reach the lid.

You can use this same technique to bake great desserts or pastries. Consider baking sweet rolls or pasties in a raised pan in your Dutch oven.

Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry. The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

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The avocado is a pear shaped fruit that can also be known as an alligator pear. Avocados are grown in warm temperate climates with the average avocado tree producing around 120 avocados a year.

Avocados have a tendency to turn brown or oxidize once sliced. To prevent this from happening squirt lime or lemon juice on the avocado after it is peeled. The citrus juice acts as an antioxidant and prevents oxidation of the avocado flesh.

An average sized avocado contains around 5 grams of fat per serving with 60 percent of that fat being monounsaturated fat which is considered a good fat. Monounsaturated fats like that found in avocados can help to reduce the risk of heart disease.

Avocados are also dense in dietary fiber and packed full of nutrients. When you eat an avocado you are getting vitamins B6, vitamin C, vitamin E, potassium, folate and phytochemicals that are known to help fight some forms of cancer and other chronic illnesses.

Avocados have a wide range of uses from the common dip guacamole to sandwiches and can even be found as an ingredient in milk shakes in Brazil and Vietnam. Sushi chefs use avocados in California Rolls while in the Philippines avocados can be found in dessert drinks made with milk and sugar.

When shopping for avocados buy fruit that that yields slightly too gently pressure and reserve the firm fruit for use later during the week. Color can not be used as an indicator of ripeness. Some varieties of avocado remain light green in color even when ripe.

If you want to speed the ripening of firm avocados place them in a paper bag and leave it on the counter for a day or two. When the avocados ripen simply cut the avocado in half length wise and remove the pit. Then peel the skin with your fingers or a sharp knife and eat immediately.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at http://www.gourmayeats.com/recipe.html

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A vital ingredient in many sauces, soups and other foods is a stock. And no store bought stock can compare with a stock that is a home made one. To make a stock instead of having to use tender young ingredients it is best to use meat from older animals and mature vegetables. These are then simmered slowly for a long time to extract every ounce of flavor.

Some people, those that are purists, may insist on using only fish for a fish stock or beef stock in a beef stew but today we rarely have the luxury of such precision in our pantries.

Chicken and Vegetable stocks are the easiest to prepare and are the mildest in flavor and have become one of the most popular stocks to use in just about anything including fish soup and beef stew.

Flavor, body and clarity are the characteristics of a good stock and of the three flavor is the most important. To get a good flavor you need to use a high proportion of ingredients to water. The most flavorful stock is achieved by just covering the bones, shell, or vegetables with water. Additional water can be added should the water evaporate to below ingredient level before cooking is completed.

Cooking times for stocks varies. To get raw beef bones to give up all their richness and flavor will take at least 8 hours but chicken bones will only require half that time and vegetables require no more than an hour to cook. It must be remembered that simmering the stock past the recommended cooking time can produce an unpleasant bitter taste.

Once all the flavors and goodness have been extracted from the meat bones and vegetables the stock should be strained. To check, retrieve a meaty bone from the simmering stick and if the meat still has some flavor leave the stock to simmer for a while longer. Should the meat be tasteless and the bone joints are falling apart then the stock is ready for straining.

In a stock meat adds flavor whilst the bones add body. Bones from joints such as the knuckles or shoulder contain gelatin, which gives a stock body and a rich smooth texture. It is good to use bones with some meat on, this way you get the best of both worlds. By description a stock is made with more bones than meat and a broth is made from meat.

A clear stock tastes clean and fresh but a cloudy stock will seem greasy. To achieve a clear stock start with cold water. Allow the water to come to the slightest simmer then carefully skim any impurities, froth or fat that rise to the surface. By doing this you not only bring out the most flavor from the ingredients but also draw out impurities in the meat and bones that would otherwise cloud the stock. A stock should never be allowed to boil, as these impurities in the form of scum that forms on the surface will be incorporated into the liquid.

Michael RussellYour Independent guide to Cooking

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