4.02 / 5 Stars | 31 Reviews
by Kathy
“Chocolaty chocolate thumbprint cookies. You need a big glass of milk with these babies.”
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Source: http://allrecipes.com/Recipe/Chocolate-Thumbprints-II/Detail.aspx?src=rss
4.21 / 5 Stars | 96 Reviews
by Mary
“This is great for brunches or family get-togethers, or just any ol’ time. It is really good when still warm. I make this cake for Christmas and Easter breakfast when family and friends are here.”
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Source: http://allrecipes.com/Recipe/Streusel-Coffee-Cake/Detail.aspx?src=rss
4.35 / 5 Stars | 20 Reviews
by bueno
“A super burger sauce made from a zesty blend of mayonnaise and ketchup with sweet relish, chopped hard-cooked egg, green onion, and parsley.”
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Source: http://allrecipes.com/Recipe/Better-Burger-Sauce/Detail.aspx?src=rss
La Tourangelle Avocado Oil is 100% pure, all-natural and handcrafted from fresh premium avocados. The avocado pulp is first expeller-pressed in a manner similar to extra virgin olive oil, then lightly filtered. The result is a beautiful, olive-green oil.
List price: $27.20
Understanding Fats…
While cooking oils are pure fat, they are not created equal. All cooking oils are a combination of saturated, polyunsaturated and monounsaturated fats. It is the concentration of hydrogen that determines how they are categorized. Without getting too technical, the following information will hopefully provide a basic understanding of fats.
Saturated Fats:
Saturated fats are found in animal products and are converted into cholesterol by the liver. Butter, margarine, meats and dairy products are especially high in saturated fat. Saturated fat will elevate blood cholesterol levels and is associated with increased rates of heart disease and stroke. It is solid at room temperature.
Unsaturated Fats:
There are two types of unsaturated fats: monounsaturated and polyunsaturated. Monounsaturated and polyunsaturated fats do not raise blood cholesterol levels. Canola and olive oils contain the highest proportion of monounsaturated fat when compared with other cooking oils. Safflower and corn oil are the highest in polyunsaturated fats.
Trans Fats:
Trans fats are man-made or processed fats, which are made from a liquid oil. When hydrogen is added to liquid vegetable oil and pressure is added, the result is a stiffer fat, like the fat found in a can of Crisco. Trans fats are also called hydrogenated fats and are found in margarine and trans fat partially hydrogenated vegetable oils. Trans fats pose a greater risk of heart disease than saturated fats (which were once believed to be the worst kind of fats). While it is true that saturated fats (found in butter, cheese, beef, coconut and palm oil) raise total cholesterol levels, trans fats not only raise total cholesterol levels, they also deplete good cholesterol (HDL), which helps protect against heart disease.
Partially Hydrogenated Fats:
If you have health concerns, read food labels to see if they list “partially hydrogenated oil” as an ingredient. Partially hydrogenated oils are present in all commercially made donuts, crackers, cookies, pastries, deep-fat fried foods (including those from all major fast-food chains), potato and corn chips, imitation cheeses, and confectionery fats found in frosting and candies. All of these products contain unsaturated fats which can be damaged at high temperatures and converted to a trans fat.
Understanding the Difference between Refined and Unrefined Cooking Oils…
Refined Oils:
Refined oils are extracted by solvent extraction for further refining in order to produce clear oil that is free from rancidity and foreign matter. These oils are used as medium cooking oils (225°F to 350°F), high cooking oils (350°F to 450°F) and deep frying oils (greater than 450°F). Refined oils are bland and pale. They have negligible flavor and aroma which makes them ideal for preparing delicately flavored dishes. Use for baking, sauteing, stir-fry and wok cooking, baking, searing, browning, deep-frying and pan-frying.
Unrefined Oils:
Unrefined oils are processed by cold-pressed and expeller-pressed methods. They carry the true flavor of the plant from which the oil is made. The strong flavor of unrefined oils may overwhelm the dish or baked good that is prepared with them; however, strong flavor is not always undesirable and some unrefined oils are used as flavoring agents. (Generally, when there is a strong natural flavor and aroma, there is a higher amount of nutritional value.) These oils are typically called salad oils and are used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. As a general rule, they should not be cooked at high temperatures. (The one exception is unrefined safflower oil which is capable of reaching a temperature necessary for deep-frying.) Unrefined oils should not be used at temperatures above 320°F.
Various Cooking Oils and Recommended Use…
Some oils have low smoke points, which means that they will burn at low temperatures. These oils, typically called salad oils, are best used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. Other cooking oils have a high smoke point, which means that they can reach higher temperatures without smoking. These particular oils are ideal for deep-frying, pan-frying and sauteing. The information below will discuss various types of cooking oils and their recommended use.
Canola – Canola oil is a monounsaturated oil extracted from the seeds of a plant in the mustard family. It has a mild flavor and aroma and is most commonly available in a refined form. It has a bland flavor and is recommended for deep-frying, pan-frying, sauteing, baking and preparing salad dressings. Its mild flavor and relatively high smoke point (400°F) make refined canola oil a good all-purpose oil. Of all the cooking oils, canola has the least amount of saturated fat (6%) and is the least expensive.
Corn – Made from the germ of the corn kernel, corn oil is almost tasteless and is high in polyunsaturated fat (62%). It is used to make margarine, salad dressings and mayonnaise. With a smoke point of 450°F, it is excellent for pan-frying and deep-frying because it can withstand high temperatures without smoking.
Olive – Olive oil is a monounsaturated oil extracted from tree-ripened olives. The color may range from light amber to green with flavors that range from bland to extremely strong. Olive oil is graded according to its degree of acidity and the process used to extract the oil. Oil labeled “virgin” is cold pressed (a process using no heat or chemicals) and contains low levels of acidity. It provides the body with vitamins E and F. Oil labeled “pure” uses heat and chemicals to process olive residue from subsequent pressings. Unrefined olive oil has a smoke point of 320°F and is recommended for baking, sauteing, stir-frying and wok cooking.
Peanut – Made from pressed, steam-cooked peanuts, peanut oil contains 18% saturated fat. It has a bland flavor and is good for cooking because it doesn’t absorb or transfer flavors. Frying with peanut oil gives foods a rich, nutty, roasted flavor. Refined peanut oil has a smoke point of 450°F and is recommended for stir-frying, wok cooking, pan-frying and deep-frying.
Safflower – Made from safflower seeds, safflower oil is pale yellow and almost flavorless. It has more polyunsaturated fat that other oils (78%) but lacks vitamin E. It is considered a good, all-purpose cooking oil. Safflower oil is a favorite for salads because it does not solidify when chilled. Refined safflower oil has a smoke point of 450°F and is recommended for deep-frying, pan-frying, sauteing and baking.
Sesame – Made from pressed sesame seeds, sesame oil is high in polyunsaturated fat (43%) and monounsaturated fat (42%). It comes in two varieties, light and dark. Light sesame oil is made with untoasted sesame seeds and has a nutty flavor. It is especially good for stir-frying, wok cooking and preparing dressings. Dark sesame oil (Asian) is made with toasted sesame seeds and has a much stronger flavor than light sesame oil. It should only be used in small quantities for flavoring foods; it is not suitable for cooking. Refined sesame oil has a smoke point of 350°F and semirefined sesame oil has a smoke point of 450°F.
Soybean – Highly refined soybean oil is reasonably priced, very mild, versatile and it represents approximately 80% of all the cooking oils used in commercial food production in the USA. Almost any product that lists vegetable oil as an ingredient most likely contains refined soybean oil. With a smoke point of 450°F, soybean oil is a good, all-purpose oil. Use for deep-frying, pan-frying, wok cooking, stir-frying and baking.
Sunflower – Made from sunflower seeds, sunflower oil is pale yellow in color, has a bland flavor and is considered a good, all-purpose oil. It is low in saturated fat and high in polyunsaturated fat. Semirefined sunflower oil has a smoke point of 450°F and is excellent for sauteing, preparing salad dressings, deep-frying and pan-frying.
Vegetable – Vegetable oil is an inexpensive, all-purpose oil which is a blend of refined oils made from vegetables, nuts and seeds. Most vegetable oils are made from soybeans and are high in monounsaturated fat, high in polyunsaturated fat and low in saturated fat. Designed to have a mild flavor and a high smoke point, it is recommended for deep-frying, pan-frying, sauteing and baking.
Note: The American Heart Association Cookbook, Fifth Edition, recommends all of the above cooking oils with the exception of peanut oil due to its high saturated fat content.
Miscellaneous Facts, Tips and Warnings…
Essential fatty acids are vital for good health. Without some fats in our diets, we cannot absorb the fat-soluble vitamins A, D, E and K.
All cooking oils contain 100% fat.
A tablespoon of cooking oil contains 14 grams of fat.
All cooking oils contain the same number of calories – one tablespoon contains 120 calories.
For better health, choose oils/fats that are low in saturated fat.
Cooking oil used for deep-frying can usually be reused several times. Wait until the oil has cooled completely before handling then strain it into a clean sealable container for storing.
The most accurate method of testing the temperature of oil for deep-frying is a deep-fat thermometer. Make sure the bulb of your thermometer is completely immersed in the oil, but not touching the bottom of the pan. Otherwise, the reading could be affected. If a deep-fat thermometer is not available, the age-old method of dropping a square of bread into the hot oil will suffice. If the bread cube rises to the surface crackling and frying, the oil’s hot enough.
Rule of thumb when using this method – If the bread cube browns uniformly in:
60 seconds, the temperature is 350-365°F
40 seconds, the temperature is about 365-382°F
20 seconds, the temperature is about 382-390°F
To dispose of used cooking oil, carefully pour cooled oil into a strong sealable container, such as an old plastic jar with a lid or old coffee can. (Avoid using breakable glass jars.) If the amount of oil is small, place the filled, sealed jar in the trash. Dispose of large amounts of cooking oil by taking it to the local landfill.
Do not pour cooking oil down the kitchen drain. Even small amounts will eventually clog the plumbing.
Remember to always wait until cooking oil has cooled completely before handling.
Copyright ©2005 Janice Faulk Duplantis
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Your Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.
4.72 / 5 Stars | 72 Reviews
by Chantal
“This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.”
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Source: http://allrecipes.com/Recipe/Italian-Cream-Cake-I/Detail.aspx?src=rss
Package Bergin Nut Company of oat bran, is a distant land by verse down and oatmeal, so that a higher concentration of soluble and insoluble fraction of dietary fiber in oats. Oat bran is very different from wheat bran, which removes part of the grain for the production of white flour
List price: $23.34
4.45 / 5 Stars | 52 Reviews
by B Toussaint
“Milk, eggs, coconut and a few other nice ingredients are plopped into the electric blender and poured into a prepared pie plate. It then goes into the oven an quickly becomes an amazing coconut custard pie.”
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Source: http://allrecipes.com/Recipe/Impossible-Coconut-Pie-II/Detail.aspx?src=rss
3.94 / 5 Stars | 73 Reviews
by Barb
“These are from my Russian heritage and we use them for a Christmas treat.”
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Source: http://allrecipes.com/Recipe/Orange-Drop-Cookies-II/Detail.aspx?src=rss
In all my years of cooking, recipes most often specify quantities that serve 4-6 people. That’s great if you’re cooking for a dinner party, but most often we just want meals for ourselves, or meals for two.
There certainly seems to be a shortage of “cooking for one” recipes, or even “cooking for two” recipes. Cooking for singles seems to be low in demand but I think it is something that needs to be catered to.
When using and modifying a recipe, I have found that simply dividing the quantity of all the ingredients by 2 or 4 or whatever didn’t always result in a good meal. Sometimes it was overcooked, other times the liquid/sauce boiled away to almost nothing.
It was then I realised that although I had reduced the quantity of ingredients, I either kept the same cooking times or used the wrong sized equipment (or both). As well as that, I found that some ingredients don’t need to be reduced in quantity as much as others.
So here are some tips for cooking smaller portion sizes. I hope this will help you cook meals for yourself that taste just as nice as when you make them for 5 other people!
Cooking Equipment Size
The rule of thumb here is: smaller portion size = smaller pan size.
When cooking for 4-6 people, you obviously need larger saucepans and frypans.
Why? Firstly, the pans have to be big enough to hold all the ingredients, and secondly, they have to be the right size to allow even cooking without allowing the juices/liquids to evaporate away. I call this the quantity-of-ingredients: pan-size ratio
So, when cooking for one person, the smaller quantities mean you need to cook in a much smaller pan. That way, the quantity-of-ingredients: pan-size ratio remains more or less the same.
If you cooked in the same larger pan, the ingredients will be spread out through the pan much more thinly and will be more prone to boiling or evaporating away. The end result is you end up with dried out dinners.
Quantity Of Liquids
The rule of thumb here is: don’t reduce the liquid ingredients by the same percentage.
The thing about liquids is that they partly evaporate away during cooking. Since you’ll be cooking at the same temperatures, the less liquid you start with, the more (proportionally-speaking) will be boiled away during cooking, ultimately leaving you with food that’s either too dry or hasn’t enough sauce.
The kinds of liquids that are affected by this include:
- Evaporated milk / cream / regular milk
- Liquid stock (eg. Chicken stock, beef stock)
- Juices (such as orange juice, pineapple juice etc.)
This is by no means an exhaustive list, but gives you the idea that thinner liquids (as opposed to thicker sauces) are more prone to evaporation.
What I have found works best is that you should reduce the quantities of these liquids as half as much as you do the other ingredients.
For example, if you’re cooking a meal that the recipe says would serve 4 just for yourself, then you would divide the quantities of all ingredients by 4. For any liquid ingredients, you should divide the quantities by just 2.
If you find that there’s too much liquid left at the end of the cooking time, then either cook a little longer to boil it off, or use a slotted spoon to remove everything else from the pan leaving as much liquid behind as you want.
Cooking Time
The rule of thumb here is: reduce cooking times when cooking smaller quantities.
Similar to the above section about quantities of ingredients, I have found that cooking times can vary depending on the quantities being cooked. This is especially true for cooking in a frypan.
However, it’s difficult to come up with a hard-and-fast rule about this. With experience, I’ve learned to tell when food is cooked just by looking at it (OK, and occasionally cutting into a piece of chicken to double-check!).
The problem is that although you would be cooking smaller quantities in a smaller pan when cooking for one person, the heat levels remain more or less the same.
By the way I certainly don’t recommend reducing heat levels when cooking! Food needs to be cooked at certain temperatures to ensure it’s free from bacteria.
That leaves time as the only other variable that can be changed. Again, food needs a minimum amount of time to cook properly but overcooking isn’t good either.
I would suggest shaving about 10 to 20 percent of the cooking times off when cooking for one person or two. Of course, you should check first that the food is properly cooked (especially with items like chicken or fish) but by checking early you can avoid overcooking your food. If you think it needs a little longer then let it cook for another minute or so, and check again.
Finally, remember to enjoy your cooking. If at first you don’t succeed, just try again!
Nick Daval has been cooking simple and delicious meals for over 15 years. You can learn from his experience and pick up some great cooking tips and tricks by visiting his website’s Cooking Technique page at http://www.basic-cooking.com/cooking-technique.html.
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