Cooking Reports

Just about cooking info

Latest Posts

Enjoy Teaching Your Children To Cook

If you’re ready to teach your children how to cook, here are some simple tips for teaching them the basics, and giving them skills that will last them a lifetime!

First of all, think safety. Any child that has to stand on a stool or chair in order to reach the stove is too young to cook. Start younger children off by letting them help set and clear the table, gathering ingredients, and stirring, mixing or adding ingredients.

Next, set rules about handling knives and other sharp instruments and handling hot pans or boiling ingredients. Some parents start teaching their children to cook by showing them how to make things that don’t require cooking first, and then graduating to letting them make food in the microwave.

Create a relaxed atmosphere that is fun when teaching your kids to cook. Remember what it was like when you were learning to cook? Chances are, you made a few messes and broke a few dishes. It happens. Learning to cook should be fun, not drudgery, although there are certain responsibilities that go along with the privilege, such as cleaning up as you go along, and leaving the kitchen clean when you’re finished.

Start with the basics. Show your kids what the different utensils are used for, and the right way to use them. Teach them about herbs and spices, and using the right ingredients for the right dishes. Cooking is a great way to learn fractions and chemistry, and your kids might not even realize they’re learning while they’re having fun!

Begin with simple recipes. There are some great cookbooks for kids on the market today, that include step-by-step instructions and pictures so kids can see what something’s supposed to look like while they’re assembling the recipe…let success build on success.

Give your kids a chance to shine. As they learn to cook more complicated recipes, let them be responsible for planning — and cooking lunch or dinner one night. Letting your kids plan the meal — and even shop for the ingredients will help them to realize and appreciate the effort that goes into cooking.

As your kids become more skilled, begin including foods from different cultures. Many recipes such as French crepes or Italian lasagna are not difficult to make, and your kids will develop an appreciation for many different kinds of food.

Especially for younger children, having tools that are their own size not only make cooking more fun, but make it easier for them to participate. Kid-sized kitchen utensils can be found at many department or specialty stores.

Make sure you take plenty of pictures — you may not realize it now, but you’re making memories that someday will be as delicious as that batch of chocolate chip cookies you’re baking now!

A Cooking Network, what is it and why should you join one

Normally a network is a group, large or small, of people who come together to talk about a subject that is common among each other. In the case of a cooking network the common ground is cooking. If you do a search on the internet you will find there are a lot of cooking networks you could join. Some of the cooking networks are offline but you will find that the online cooking networks are bigger. This is of course because their are no travel limits when you are meeting each other through the internet.

How can you benefit from a cooking network

There are a lot of benefits you can get from being a member of a cooking network. Things like, cooking advice that members share amongst each other or the many new friends you are going to find. Friends who share your great passion for preparing food. Another thing you could do with a cooking network working on a new recipe or perfecting an existing one. Or just share your experiences with the other members getting tips on how to interpret a specific recipe is another benefit.

A lot depends on the organisers, in the case of an online cooking network most of the times this is the owner or moderator (they can be both). Other then the design of the website the moderator also will be the one who is responsible for the theme of the group, this can be very restrictive and depends on the interest the moderator/owner and the other founding members of the group. But nothing tells you can’t be a member of more then one cooking network. You can become a member of several groups all with their own interest.

Themes for a cooking network website can be very different. A network can be about cooking deserts or just about light cooking. A network can be about telling each other the latest and greatest in kitchen appliances.

Other networks close to cooking

When you think about it there are networks that are close to cooking. Network with members who specialise in food or special ingredients. Cooking networks should always keep in contact with these other networks because both could benefit from the contacts between these networks.

An owner or moderator of an online cooking network should always be working on keeping the network alive. This can be done by keeping the site up to date and to do continuous maintenance. Keep it attractive for visitors to keep coming back and for people to become a member of the cooking network. If a cooking network website is not of a specific theme the owner could think about organizing special theme weeks or longer periods. Looking at a specific cooking theme and getting others involved in writing articles about them.

In the end a cooking network is all about meeting other people who get the same joy from cooking as you do. If the network is an online one then be prepared to meet people who enjoy cooking from all over the world. Don’t be shy, that one special recipe could be waiting for you.

Cooking With Offset Smokers Basic Tips for the Beginner

Cooking with offset smokers, also called barrel smokers, can be a fun and rewarding experience. Offset smokers have a separate firebox attached to the cooking chamber which allows for direct grilling in the firebox, and direct or indirect cooking in the smoking chamber. When mastered, the indirect cooking method turns out fantastic barbecue, smoked meats, poultry, and fish. The secret of the indirect cooking method lies in the ability to maintain an even cooking temperature over a long period of time. For the novice, this can be a difficult and frustrating skill to learn. This article offers some basic tips that will help you become master of your offset smoker.

When buying an offset smoker, one of your main considerations should be the thickness of the steel. Thin gauge steel does not retain heat very well. This makes it more difficult to maintain a consistent cooking temperature. Also, the temperature near the firebox can be hotter than at the other end of the cooking chamber. The thinner the steel, the more pronounced this heat difference will be, and you may have to rotate your meat fairly often. You can still cook exceptional barbecue and smoked meats with a thin gauge steel smoker, it just takes a bit more work. My choice is the Bayou Classic offset smokers. They are built to last with heavy 10-gauge steel and 1200 degree heat resistant paint.

No matter which offset smoker you choose, the key to low and slow cooking is to maintain a consistent cooking temperature. To do that, you need to get a feel for how your particular smoker cooks. It takes practice, a little experimentation, and a lot of patience. Here are a few simple tips to help you get started.

*Season your smoker. Its really a simple process, just like seasoning a cast iron skillet only on a larger scale. First, coat the inside of your smoking chamber with cooking oil. Any type will do, so dont use anything expensive. Next, build a fire in the firebox and add wood chips for smoke. Maintain the temperature at 250 to 275 degrees F and let it go for two or three hours adding chips for smoke when needed. Its that simple. The oil and smoke will create a barrier on the inside of you smoker and protect it from rust. This is also an important step for the simple fact that it gives you a dry run on your new smoker.

*Use coals for your fire not wood. Charcoal burns at a consistent pace, and is much easier to control than wood. Once youve mastered the charcoal fire, go ahead and experiment with wood if youd like. But until then, do yourself a favor, cook with charcoal and add wood chips for smoke.

*Pre heat the cooking chamber to the desired cooking temperature.

*Keep the lid closed. You cannot maintain an even cooking temperature if you keep opening the lid. If you are cooking a lot of meat and are using all the grill space, you may need to open it occasionally to rotate the meat away from the firebox. Otherwise, keep the lid closed.

*When adding coals, use a charcoal chimney to pre start them prior to adding them to the fire. Adding unlit coals will cool your fire and you dont want that.

*Dont soak your wood chips. Wet wood chips can cool your fire. Again, you want your fire to burn as consistently as possible.
Clean the ashes in the firebox and the grease from the cooking chamber. You should get in the habit of doing this after every use. Just scrape out the ashes and grease. You dont want them building up in your barrel smoker, they can trap water and cause rust.

Well, thanks for reading and I hope these tips help. Go grab a beer, or a glass of wine and fire up that offset smoker. But don’t drink too much, you have to pay close attention to that fire.

How to Cook a Really Crispy Duck or Chicken

If youre like me you love the skin on the outside of duck, if its crispy. The texture of the meal can totally be changed with a crispy skin.

The secret is to make sure the duck is scored across the front and salted heavily.

This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table.

Take the duck that youre going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of.

Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs.

During the last of the cooking use the broil on the oven to finish cooking up the breast. This should make the skin crispy while the duck is still moist. Since this way of cooking can be used for almost any recipe for crispy duck recipe you have, it gives you more choices for the texture you want to use for your meal.

Cooking is all about mixing things up and building your own ways of cooking and recipes.

Also since you are slitting only the fatty layer of the bird you can use that to tuck away some hidden seasoning. Try tucking your favorite herbs into the slits under the skin, as the fat melts away itll trickle down and out of the bird but first itll seep into the meat.

This can add a new dimension to the meat, making it even more succulent. Taking these tips you should be able to use your imagination to come up with many more combos. With crispy duck recipes you can add extra flavors and also add a whole new texture to the dish.

Use these two together to try out new things, using the crispy skin to add texture to an otherwise smooth meal. So the next meals with duck you cook try out some of these combos, just using your taste and imagination. There are thousands of recipes in books and the internet to mix and match with.

How To Cook Chicken Legs on the Grill

Grilled chicken legs are not only a delicious summer meal, but they are also economical as legs are one of the cheapest parts of the chicken. Just because they are cheap, does not mean they have to lack in flavor. Actually, the dark meat of poultry has more flavor as it contains more fat.

One of the biggest problems grilling enthusiasts face however is with cooking times and temperatures. One of the most frequently asked questions is: how long do you grill chicken legs?

It really isn’t possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.

It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.

CHICKEN GRILLING METHODS

Boil the Chicken Legs First

The goal with this method is to cook the meat all the way through before it goes on the grill. This greatly reduces the risk of any food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.

Marinate Then Grill

Marinating your chicken legs first is always a good idea. Not only does it give your food a fantastic flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood like shrimp and scallops as well.

Citrus Herb Marinade

Ingredients:

4 Chicken Legs

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

Directions:

In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.

LETS GET GRILLING

I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.

Step 1: Remove chicken from marinade and rinse. This is to remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.