By adding fruit to your diet you'll not only be tapping into a rich source of nutrients, you'll be enjoying some delicious flavors as well. Fruits are terrific sources of vitamins, minerals and fiber.
Step1
Blend an instant breakfast out of a frozen banana, a handful of frozen strawberries and a cup of milk.
Step2
Stir applesauce into hot oatmeal.
Step3
Choose an orange instead of potato chips with lunch.
Step4
Add bananas to vanilla yogurt for an afternoon snack.
Step5
Try some less-familiar fruits like guava, star fruit and kumquats.
Step6
Keep dried dates, apricots or cranberries in your desk for snacks.
Step7
Mix diced mango with red onion and cilantro for a fruit salsa.
Step8
Serve fruit salad for dessert.
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Monday, August 25, 2008
Thursday, August 21, 2008
How to Add Fining Material to Wine
Fining material is used to remove yeast, bacteria and other substances suspended in wine. If you buy a wine-making kit from a wine-making supply shop, it should include fining materials and directions. Follow the instructions below when using gelatin as a fining material.
Articles resource
Step1
Before adding fining material, add 1 1/4 tsp. tannin for every 5 gallons of wine. Stir and let sit for 24 hours.
Step2
Add 1 tsp. gelatin fining material to 1/2 c. cold water and let soak for 1 hour.
Step3
Stir vigorously.
Step4
Bring to a boil, either on the stove or in a microwave, then remove from heat.
Step5
Stir into wine and let stand for 10 to 15 days.
Step6
Rack the wine to remove the sediment at the bottom. (See "How to Rack Wine" in the Related eHows.)
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Articles resource
Step1
Before adding fining material, add 1 1/4 tsp. tannin for every 5 gallons of wine. Stir and let sit for 24 hours.
Step2
Add 1 tsp. gelatin fining material to 1/2 c. cold water and let soak for 1 hour.
Step3
Stir vigorously.
Step4
Bring to a boil, either on the stove or in a microwave, then remove from heat.
Step5
Stir into wine and let stand for 10 to 15 days.
Step6
Rack the wine to remove the sediment at the bottom. (See "How to Rack Wine" in the Related eHows.)
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Friday, August 15, 2008
How to Buy Tea
Tea has moved beyond the white-gloved pinky-high party scene. With one-half to one-third less caffeine than coffee, it's steeped with cancer-fighting antioxidants and is the beverage of choice for much of the world. While selecting and appreciating tea can be a life's work on its own, there are a few general tips for grabbing the right leaf.
More articles......
Step1
Look for loose and bagged tea in grocery stores, tea shops and specialty stores, ranging from $5 to $35 or more for a quarter of a pound.
Step2
Find out your regional preference. This is difficult to do because you may enjoy darjeeling tea from India and pu erh from China. But most countries have a few teas that are specific to their region. Understanding the area where the leaf was grown is important. The three biggest are India, China and Sri Lanka, but Japan is also known for its sencha. Still, there are seemingly countless teas from a number of regions. These are just good starting points.
Step3
Learn about tea varieties. Green, black and white teas are basics. But there are some hybrid teas (in appearance) that exist as their own category. Black teas generally have more caffeine, but not always. They are richer and malty in texture, and often earthy in taste. Green teas are typically a bit milder with a fragrant aroma and nutty taste. More specific black teas like oolong and darjeeling have a floral taste and are found somewhere between greens and blacks in terms of texture. Darjeeling, a delicate, clear-brewing black tea, is often called the "champagne teas" because of its high quality. White teas tend to be delicate and smooth, light as they go down. To be certain, there are degrees of this. Silver needle, a white tea from China, is lighter in color than White Peony, which also a subtle fragrance--a bit stronger than silver needle.
Step4
Try something knew each time. Tea is a bit easier to distinguish in taste and texture than coffee. For this reason, it's easier to branch out. Once you know you have a preference for white tea, try different flavors and leaves. Given the array of teas, though, you're not likely to be pinned down by one type or one region.
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More articles......
Step1
Look for loose and bagged tea in grocery stores, tea shops and specialty stores, ranging from $5 to $35 or more for a quarter of a pound.
Step2
Find out your regional preference. This is difficult to do because you may enjoy darjeeling tea from India and pu erh from China. But most countries have a few teas that are specific to their region. Understanding the area where the leaf was grown is important. The three biggest are India, China and Sri Lanka, but Japan is also known for its sencha. Still, there are seemingly countless teas from a number of regions. These are just good starting points.
Step3
Learn about tea varieties. Green, black and white teas are basics. But there are some hybrid teas (in appearance) that exist as their own category. Black teas generally have more caffeine, but not always. They are richer and malty in texture, and often earthy in taste. Green teas are typically a bit milder with a fragrant aroma and nutty taste. More specific black teas like oolong and darjeeling have a floral taste and are found somewhere between greens and blacks in terms of texture. Darjeeling, a delicate, clear-brewing black tea, is often called the "champagne teas" because of its high quality. White teas tend to be delicate and smooth, light as they go down. To be certain, there are degrees of this. Silver needle, a white tea from China, is lighter in color than White Peony, which also a subtle fragrance--a bit stronger than silver needle.
Step4
Try something knew each time. Tea is a bit easier to distinguish in taste and texture than coffee. For this reason, it's easier to branch out. Once you know you have a preference for white tea, try different flavors and leaves. Given the array of teas, though, you're not likely to be pinned down by one type or one region.
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Tuesday, August 12, 2008
How to Buy Rocky Mountain Oysters
Take the bull by the horn: Instead of the tenderloin, why not try the tendergroin? Also known as calf fries, Rocky Mountain oysters are the testicles of cows, buffalo, pigs, lamb, sheep or turkey. They can certainly humble even the brawniest group of guys.
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Step1
Ask your butcher a week in advance if he or she can order Rocky Mountain oysters. In the ranching communities of the West and Midwest (especially Montana, Wyoming and Colorado), tendergroin is easy to procure from butchers and meat shops.
Step2
Try specialty meat producers. One company that sells Rocky Mountain oysters to restaurants all over the country is Exotic Meats (exoticmeats.com), for $10.95 per lb. Or try Fairbury Lockers (fairburylockers.com) in Nebraska.
Step3
Look for pale, whitish-tan oysters that have been shipped frozen and vacuum-packed or stored cold at your butcher.
Step4
Remove the thick muscle surrounding the oyster with a sharp paring knife. Cut larger portions in half or quarters, and keep them wrapped in the refrigerator until you're ready to fry them up.
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Step1
Ask your butcher a week in advance if he or she can order Rocky Mountain oysters. In the ranching communities of the West and Midwest (especially Montana, Wyoming and Colorado), tendergroin is easy to procure from butchers and meat shops.
Step2
Try specialty meat producers. One company that sells Rocky Mountain oysters to restaurants all over the country is Exotic Meats (exoticmeats.com), for $10.95 per lb. Or try Fairbury Lockers (fairburylockers.com) in Nebraska.
Step3
Look for pale, whitish-tan oysters that have been shipped frozen and vacuum-packed or stored cold at your butcher.
Step4
Remove the thick muscle surrounding the oyster with a sharp paring knife. Cut larger portions in half or quarters, and keep them wrapped in the refrigerator until you're ready to fry them up.
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Monday, August 11, 2008
How to Buy Natural Beef
The hottest trend among the carnivore cognoscenti is organic and grass-fed beef. Certified organic cows eat pesticide- and herbicide-free feed. Grass-fed cows (as opposed to industry-standard corn-fed) are free of hormones and chemicals, but not always organic. The beef is leaner and filled with heart-friendly omega-3 fatty acids.
Step1
Inquire with your local butcher, or ask your favorite steak house if it uses natural beef. If it does, ask for the farm's information.
Step2
Call cattle farms. Grass-fed beef is usually sold directly through small ranchers. A quarter includes steaks, short ribs, pot roast, ground beef and stew meat for $200 to $350.
Step3
Shop for beef online. Prather Ranch (pratherranch.com) is a great source for all-natural organic beef, or try grass-fed beef from Chileno Ranch (chilenobeef.com).
Step4
Look for grass-fed beef seasonally, in late spring and early summer.
Step5
Buy meat that's grown on a lot inspected by the U.S. Department of Agriculture, and dry-aged, vacuum-packed, frozen and shipped in insulated boxes with adequate refrigeration.
http://www.freewebtown.com/howtodothing/food-drink/5.htm#1
Step1
Inquire with your local butcher, or ask your favorite steak house if it uses natural beef. If it does, ask for the farm's information.
Step2
Call cattle farms. Grass-fed beef is usually sold directly through small ranchers. A quarter includes steaks, short ribs, pot roast, ground beef and stew meat for $200 to $350.
Step3
Shop for beef online. Prather Ranch (pratherranch.com) is a great source for all-natural organic beef, or try grass-fed beef from Chileno Ranch (chilenobeef.com).
Step4
Look for grass-fed beef seasonally, in late spring and early summer.
Step5
Buy meat that's grown on a lot inspected by the U.S. Department of Agriculture, and dry-aged, vacuum-packed, frozen and shipped in insulated boxes with adequate refrigeration.
http://www.freewebtown.com/howtodothing/food-drink/5.htm#1
Saturday, August 9, 2008
How to Buy Ethnic Ingredients
Why do Indian dal and Thai tom kha gai taste so much better at ethnic restaurants? Because of the quality and authenticity of the ingredients. If you want to re-create the flavors of your favorite cuisine, buy authentic condiments, grains and spices. The real thing makes all the difference in the world.
Step1
Because of the overwhelming number of international ingredients, it's best to explore by food or country of origin. For instance, Oaxacan tamales are banana leaf-wrapped (versus corn shuck), but banana leaves are commonly found in Thailand, as well as Mexico. From a western perspective, Asian cuisine offers particularly unique flavors. Buying a cuisine-specific cookbook or visiting a corresponding website usually gives a pretty in-depth breakdown.
Step2
Understand some of the common uses of different ingredients. Most often, what really differentiates a meal isn't the main ingredient--meat, fish, large vegetable. It's the herbs, spices, rices, small vegetable, liquids, etc., that takes your food abroad. These can be used to season or marinate. Combined with a simple broth, stock or even water, they can make soups. You'll soon find the most common ethnic ingredients are powders and leaves, both used to create flavors.
Step3
Find out where to buy them. Sometimes, spices like curry or chili paste can be found at the local supermarket. But many require a bit of a field trip. Seek out Indian grocers or hispanic mercados. In fact, many Middle Eastern and Asian items can only eb found in Asian markets. If you live in a larger metropolitan area, there's likely to be a section of town where Asian markets abound. In smaller areas, you may have one or two, or you might have to substitute with a specialty market. Most specialty markets can order items for you if you give them fair notice. If all else fails, find out what immediately available ingredients can be combined as a substitute flavor.
http://www.freewebtown.com/howtodothing/food-drink/4.htm#2
Step1
Because of the overwhelming number of international ingredients, it's best to explore by food or country of origin. For instance, Oaxacan tamales are banana leaf-wrapped (versus corn shuck), but banana leaves are commonly found in Thailand, as well as Mexico. From a western perspective, Asian cuisine offers particularly unique flavors. Buying a cuisine-specific cookbook or visiting a corresponding website usually gives a pretty in-depth breakdown.
Step2
Understand some of the common uses of different ingredients. Most often, what really differentiates a meal isn't the main ingredient--meat, fish, large vegetable. It's the herbs, spices, rices, small vegetable, liquids, etc., that takes your food abroad. These can be used to season or marinate. Combined with a simple broth, stock or even water, they can make soups. You'll soon find the most common ethnic ingredients are powders and leaves, both used to create flavors.
Step3
Find out where to buy them. Sometimes, spices like curry or chili paste can be found at the local supermarket. But many require a bit of a field trip. Seek out Indian grocers or hispanic mercados. In fact, many Middle Eastern and Asian items can only eb found in Asian markets. If you live in a larger metropolitan area, there's likely to be a section of town where Asian markets abound. In smaller areas, you may have one or two, or you might have to substitute with a specialty market. Most specialty markets can order items for you if you give them fair notice. If all else fails, find out what immediately available ingredients can be combined as a substitute flavor.
http://www.freewebtown.com/howtodothing/food-drink/4.htm#2
Wednesday, August 6, 2008
How to Buy Coffee
Coffee is one of our favorite legal addictions-- the rich scent, fullbodied flavor and jolt of caffeine that everyone from paralegals to poets relies on to kick start their morning. Follow this guide to find a daily grind that suits you best.
Step1
Select a grind that is suitable for your brewing method or coffee maker (See How to Buy a Coffeemaker or Espresso Machine). Whole beans retain their flavor better during storage but you will need to have a coffee grinder in your home.
Step2
Experiment with different roasting techniques. Coffee beans are roasted to remove moisture and add flavor, and different roasts produce different flavors. French roast results in a full-flavored, dark bean. Italian roast is usually medium dark. Anything lighter is usually identified simply as medium or light roast.
Step3
Decipher labels. Estate beans are grown and processed on a single farm. Some brands achieve a consistent flavor by blending beans from various sources. Flavored coffees are infused with liquid agents, such as chocolate, vanilla or nuts, but typically don't start with the highest-quality beans. Look for 100 percent Colombian or Hawaiian-blend beans for the best quality if you're buying canned coffee in a grocery store.
Step4
Buy coffee from a knowledgeable source. Premium roasters, like winemakers, are very proud of their blends. A pound of beans from a gourmet shop ranges from $8 to $30 but is of unbeatable quality. Peet's Coffee and Tea (peets.com), Tully's (tullys.com) and Starbucks (starbucks.com) are all good sources, as are countless local businesses.
Step5
Turn your coffee drinking into an entertaining research project by studying the general characteristics of different coffee producing regions. Coffee comes from many countries and coffee-growing regions. While it's true that soil and geography matters, any bean can be roasted in different ways, resulting in many possible flavor and blend combinations. Also, pay attention to prices, which are subject to fluctuation. For example, strong demand for Hawaiian beans may drive the price up while similar beans from another region may be available for much less.
Step6
Arabian: Often called mocha, this coffee is one of the most ancient, with a medium to full body, rich flavor and dry aftertaste, and chocolate tones.
Step7
Brazilian: A medium to moderately dark roast that goes down sweet and smooth.
Step8
Colombian: Full-bodied, fruity and acidic, with a dark roast.
Step9
Costa Rican: Dry and medium-bodied, with a dark roast.
Step10
Ethiopian: Sweet, medium-bodied and fruity, with a dark roast.
Step11
Hawaiian: Delicate, dry, slightly sweet and subtle, with a medium to moderately dark roast.
Step12
Kenyan: Dry and acidic, with a moderately dark to dark roast.
Step13
Sumatran: Full-bodied and slightly fermented, with a dark roast.
Step14
Light roast: Many areas produce beans suitable for light roasting, although Central American coffees frequently show up in light roasts.
http://www.freewebtown.com/howtodothing/food-drink/4.htm#1
Step1
Select a grind that is suitable for your brewing method or coffee maker (See How to Buy a Coffeemaker or Espresso Machine). Whole beans retain their flavor better during storage but you will need to have a coffee grinder in your home.
Step2
Experiment with different roasting techniques. Coffee beans are roasted to remove moisture and add flavor, and different roasts produce different flavors. French roast results in a full-flavored, dark bean. Italian roast is usually medium dark. Anything lighter is usually identified simply as medium or light roast.
Step3
Decipher labels. Estate beans are grown and processed on a single farm. Some brands achieve a consistent flavor by blending beans from various sources. Flavored coffees are infused with liquid agents, such as chocolate, vanilla or nuts, but typically don't start with the highest-quality beans. Look for 100 percent Colombian or Hawaiian-blend beans for the best quality if you're buying canned coffee in a grocery store.
Step4
Buy coffee from a knowledgeable source. Premium roasters, like winemakers, are very proud of their blends. A pound of beans from a gourmet shop ranges from $8 to $30 but is of unbeatable quality. Peet's Coffee and Tea (peets.com), Tully's (tullys.com) and Starbucks (starbucks.com) are all good sources, as are countless local businesses.
Step5
Turn your coffee drinking into an entertaining research project by studying the general characteristics of different coffee producing regions. Coffee comes from many countries and coffee-growing regions. While it's true that soil and geography matters, any bean can be roasted in different ways, resulting in many possible flavor and blend combinations. Also, pay attention to prices, which are subject to fluctuation. For example, strong demand for Hawaiian beans may drive the price up while similar beans from another region may be available for much less.
Step6
Arabian: Often called mocha, this coffee is one of the most ancient, with a medium to full body, rich flavor and dry aftertaste, and chocolate tones.
Step7
Brazilian: A medium to moderately dark roast that goes down sweet and smooth.
Step8
Colombian: Full-bodied, fruity and acidic, with a dark roast.
Step9
Costa Rican: Dry and medium-bodied, with a dark roast.
Step10
Ethiopian: Sweet, medium-bodied and fruity, with a dark roast.
Step11
Hawaiian: Delicate, dry, slightly sweet and subtle, with a medium to moderately dark roast.
Step12
Kenyan: Dry and acidic, with a moderately dark to dark roast.
Step13
Sumatran: Full-bodied and slightly fermented, with a dark roast.
Step14
Light roast: Many areas produce beans suitable for light roasting, although Central American coffees frequently show up in light roasts.
http://www.freewebtown.com/howtodothing/food-drink/4.htm#1
Saturday, August 2, 2008
How to Buy Artisan Cheeses
Instead of buying a waxy yellow block without much taste, why not indulge in handcrafted, high-flavor cheeses? Though many of the best cheeses are made in Europe, artisans everywhere are using the time-tested techniques of France and Italy to produce wonderful cheeses for cooking and tasting. Explore texture and taste, fresh to aged, as well as a variety of milk sources.
Step1
Be able to distinguish among the main types of cheese. Most cheeses fall under the following primary categories: Fresh cheese, natural rind, soft-white rind, semisoft, blue and hard cheese.
Step2
Learn where cheese comes from. This is sort of the "birds and the bees" talk of cheese. Of course, if comes from milk. But most cheeses come from three types of milk: Cow, goat and sheep's milk. Goat's milk is, for the most part, used in fresh cheeses like feta, ricotta, or chevre, and natural rinds like Crottin de Chavignol. Cow's milk is fairly versatile, with the ability to make nearly any kind of cheese. Most hard cheeses--cheddar, parmigiano, manchego, et al--come from cow's or sheep.
Step3
Familiarize yourself with the textures of the cheeses. It helps to know how they feel to better understand what they can be associated or eaten with. Fresh cheeses or typically soft. Feta is crumbly, while mozzarella is delicate and stringy. Blue cheeses are usually creamy with a pungent odor. Most hard cheese is firm, smooth and brittle. Even cheddar, which we so commonly link to sandwiches, breaks of in jagged chunks like limestone.
Step4
Educate yourself on when to eat cheese. Most cheeses are best at a specific part of the meal, yet few are done justice as a part of the entree. Many are good standalone cheeses, to be eaten off the cutting board. Others are a nice addition to salads. Most do well as spreads or with a cracker or piece of bread. Some, notably soft-white rind, are best alone, after a meal. They serve as great palette cleansers. Still others taste fantastic with a drink. Roquefort salty, bitter flavor is balanced nicely with a dessert wine. The thick, sweet feel of port enhances the flavor of the cheese. Gouda or edam is wonderful when washed down with a dark beer.
Step1
Be able to distinguish among the main types of cheese. Most cheeses fall under the following primary categories: Fresh cheese, natural rind, soft-white rind, semisoft, blue and hard cheese.
Step2
Learn where cheese comes from. This is sort of the "birds and the bees" talk of cheese. Of course, if comes from milk. But most cheeses come from three types of milk: Cow, goat and sheep's milk. Goat's milk is, for the most part, used in fresh cheeses like feta, ricotta, or chevre, and natural rinds like Crottin de Chavignol. Cow's milk is fairly versatile, with the ability to make nearly any kind of cheese. Most hard cheeses--cheddar, parmigiano, manchego, et al--come from cow's or sheep.
Step3
Familiarize yourself with the textures of the cheeses. It helps to know how they feel to better understand what they can be associated or eaten with. Fresh cheeses or typically soft. Feta is crumbly, while mozzarella is delicate and stringy. Blue cheeses are usually creamy with a pungent odor. Most hard cheese is firm, smooth and brittle. Even cheddar, which we so commonly link to sandwiches, breaks of in jagged chunks like limestone.
Step4
Educate yourself on when to eat cheese. Most cheeses are best at a specific part of the meal, yet few are done justice as a part of the entree. Many are good standalone cheeses, to be eaten off the cutting board. Others are a nice addition to salads. Most do well as spreads or with a cracker or piece of bread. Some, notably soft-white rind, are best alone, after a meal. They serve as great palette cleansers. Still others taste fantastic with a drink. Roquefort salty, bitter flavor is balanced nicely with a dessert wine. The thick, sweet feel of port enhances the flavor of the cheese. Gouda or edam is wonderful when washed down with a dark beer.
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