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How to Buy The Perfect Pressure Cooker

By Ela E Goodwill 

Just what is the best pressure cooker? Endeavouring to discover one specific answer is in fact close to unachievable. Why? since there are almost as many pressure cookers as there are users needs, and each user will look for a different set of criteria when choosing the best pressure cooker, for his or her requirements.

The choice to start cooking with a pressure cooker is sure to ease your cooking process on a daily basis and add new flavours and tastes to your mealtime. For this decision to purchase a pressure cooker to really have the proper impact however, you need to make sure you are getting the right tool, the best pressure cooker, that meets your specific needs as a cook. A wrong cooker will be only a hindrance in the kitchen.

Figuring out what cooker suits your needs and identifying a list of requirements that your product of choice needs to meet, will make the process of choosing a pressure cooker, easier and more enjoyable. Here's a list of 'preferences' that you might consider satisfying before you make a decision to get your very own best pressure cooker.

Size 

Pressure Cookers come in different measurements. From 4 quart to 30 quart, and with sets in between - two or three cookers of different sizes, in the same box. How to decide between those options? Just consider how many mouths you feed on a regular basis. Are you a single person, sometimes having one or two friends over for dinner? or do you cater for a family of 6 with never ending appetites? how many people will this product be used to cook for? don't forget to include guests and special occasions in your calculations, if they are a thing of habit in your household. If you only prepare food for 2-3 people daily, then a basic 4 quart cooker devoid of extras is more than likely your best choice. 

Assuming you are cooking food for 4-6 people, you oftentimes have guests coming over, and every meal consists of several courses and a plethora of food to choose from, then the multi-set / combi pressure cookers are probably a good option to consider. Having more than one pot which you can use to pressure cook food with, as well as a glass cooking lid and other essentials, lets you to prepare multiple foods in unison (think marinade in one pot, and some chicken in another - all quickly and efficiently prepared). This parallel cooking lessens time spent in the kitchen, and also helps minimize gas/electricity costs as you can cook a substantial amount of food faster.

If you are planning to do some canning quite regularly, then the larger up to 30 quarts pressure canners and cookers are what you should probably look at. Most of these cookers + canners are large in size and as a result weightier to deal with and maintain. They are not intended for the regular sized family, if they are not into canning, and are not usually the best solution for amateurs. Chefs and cooks who are familiar with preparing food with pressure cookers are probably a better fit for these large sized cookers / canners.

Utilisation:

How routinely or scarcely you need to work with a your cooker will allow you to opt for the material that's most suitable for pot you are about to purchase. The stainless steel cookers are a whole lot more resilient, simple and easy to clean, look better and are scratch, warp and corrosion immune. But unfortunately, these will be more expensive. By contrast, the aluminium models conduct heat better and are usually cheaper, yet they get corroded and dented very easily.

The best pressure cookers are the stainless steel cookers with a steel - aluminium - steel base. This way, the product body is of the highest quality material and the aluminium sandwich base helps in conducting heat uniformly thus helping cook food faster and thoroughly. These pressure cookers can last more time, function to the best of their ability for many years on end and are easy to maintain. 

Functionality:

Consider what features you need when cooking a meal, before making a decision.

One crucial thing to consider is the pressure setting on your cooker of choice. Most foods demand a high pressure setting of 15 psi and a low one of 8psi. If the cooker provides both these settings, then it is an ideal choice. If you need to compromise on just one pressure setting, always opt for the high pressure setting of 15psi. Most recipes cook at 15psi, so not having a low setting will not harm your cooking in any way.

Price level:

Purchase prices for good cookers fluctuate based on the brand, size and variety. The premium solutions sell for over 200$, The multi-set cookers usually sell for just over $100, and the smaller sized cookers come at around $50. Pressure cookers are an expensive financial investment, but the ones worth the price tag deliver for a minimum for a period of 10 years. That is why, it is highly recommended to pay for precisely what you require.

It is often worth investing in the best pressure cooker you can afford, to ensure that it will last as long as possible and meet your needs, without the need to look for a new replacement, too often.

User reviews

One of the very best ways to select the best cooker for you is to go through product reviews. In most cases, these paint a real picture on how the cooker functions, its value for money and what are its advantages and disadvantages. Always hunt for the most extensive and detailed pressure cookers reviews to obtain a clear notion of just what is the most desirable cooker - for your needs.

For some of the best most comprehensive pressure cookers reviews [http://pressure-cookers-reviews.net], and for users own evaluations of pressure cookers, check out: [http://pressure-cookers-reviews.net]. Good luck finding the top pressure cooker for your needs

Article Source: [http://EzineArticles.com/?How-to-Buy-The-Perfect-Pressure-Cooker&id=7023782] How to Buy The Perfect Pressure Cooker

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Pressure Cooker - A Healthy Way to Cook

 

Credit <Farberware Programmable Digital Pressure Cooker, 6 Quart - Walmart.com>

Pressure Cooker - A Healthy Way to Cook

By Oh Chia Huey 

The first benefit that anyone will think of for using a pressure cooker is the speed in food preparation. It can speed up the cooking process up to 70% of the time compared to traditional style cooking. This is seen in simmering and preparing soup dishes.

As time is saved, energy saving follows and less heat generated in the house. In the ingredients, we also can observe that nutrients of food are better maintained due to the cooking method requires less liquid to cook and therefore less vitamin and minerals will drain out from the food. The food is therefore taste better with the original flavor preserved better.

Pressure cooker are best when use for simmering, stewing and steaming food such as vegetable, beans, meat or poultry. However it is not suitable to deep fry any food; saute or browning the food in the pressure pot before cover with the lid is acceptable. 

Do not worry about limited recipes available as the ingredients is not much different from the recipe books or the usual cooking ingredient that you have used. Beware on the timing required to cook the dish as it will definitely be reduced compared to conventional cooking and the amount of liquid to add on is much lesser too. 

You will have the guideline from manufacturer as each different brand of pressure cooker will have a slight difference in the allocated timing for the food type.

Along with the guideline from manufacturer and the experience in cooking, converting to cook dishes using pressure cooker is never a difficult task. Furthermore manufactured today has the safety features designed therefore it is safe to use within the instruction given. [http://www.1healthyheart.com/food-and-diet/] [http://www.allcookingessential.com]

Article Source: [http://EzineArticles.com/?Pressure-Cooker---A-Healthy-Way-to-Cook&id=5467058] Pressure Cooker - A Healthy Way to Cook

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12" Iron Wok Rust Proof Carbon Steel 

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Enfamil Infant Formula Concentrated Liquid (13 fl. oz, 12 pk.) (372099)

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Seasoning Your Cast Iron Wok - Tibbets ( iron deficiency anaemia)

 

Credit | Wok - Wikipedia

Seasoning Your Cast Iron Wok With Pork Fat & Chinese Chives

By Fabio Jesus 

I've cooked having a wok for lots of years but never bought a cast iron wok till just recently. I've frequently employed carbon steel and have been content with that. The wok above I bought as a kit from wokshop.com. It's a 14 inch cast iron wok and also the kit included, a metal spatula, wok ring, lid, and bamboo cleaning brush.

This wok is currently proving itself to be an indispensable piece of cookware in my house.

A couple of months ago I came across a book known as The Breath of your Wok by Grace Young and Alan Richardson, suddenly I was amazed by a cuisine that I believed I previously knew so a great deal about. The Chinese talk about "Wok Hay" which translates into "The Breath of your Wok". This refers for the fantastic flavor that's infused into food by a properly seasoned wok. If you've ever wondered why you couldn't accomplish the flavors you locate at your favorite Chinese restaurant at dwelling, you most likely ought to think about the pan or wok you're stir frying in, and whether or not it can be effectively seasoned.

In this book I discovered a seasoning method that I had not seen prior to. Truly it's much more of your recipe than method and it truly is 1 of quite a few techniques described within the Breath of the Wok to season a cast iron wok. This approach worked so properly for me that I believed I will need to share it here.

Seasoning a Cast Iron Wok with Pork Excess fat and Chinese Chives

Adapted from "The Breath of your Wok"

Ingredients:

10 ounces of pork unwanted weight cut into 1 inch cubes

9 ounces of Chinese Chives (Do not substitute Western chives like garlic or onion chives. Chinese chives are broader and longer and possess a significantly stronger flavor)

1 cup of drinking water

Directions:

In case you are making use of a rounded wok and possess a gas stove, you may choose to position a wok ring in your burner to support the wok. In case you are utilizing an electric stove you can want a flat bottomed wok.

In advance of you season your new wok you have to wash it with hot drinking water and soap, scrubbing it which has a steel wool pad (this is only time you need to ever soap a cast iron wok) to remove any metal residue. This may likely take a handful of washes.

Turn in your exhaust fan and keep it on large, you could quite possibly also prefer to open up a handful of windows for this as stir frying so very much chives in unwanted weight will produce strong aromas.

Spot your wok on the burner and turn the heat as much as increased. Heat the wok more than great heat till a drop of drinking waterh2o vaporizes within 1 to 2 seconds of contact.

Add the pork body fat and decrease heat to low. Stir using a metal spatula and permit the extra fat to liquefy.

As the body fat cooks, bring the extra fat up the sides from the wok for the edge to coat the interior surface on the wok with the extra fat. When the unwanted weight is no longer releasing liquid turn the heat as much as higher and add the chives.

Stir fry this mixture on higher for 10 to 15 minutes spreading it all along the interior surface within the wok, really don't neglect the upper edges. Very carefully add 1 cup of drinking water (this could perhaps spatter) and cook for an additional 5 minutes continuing to spread the mixture around the interior and up the sides. Very carefully pour the mixture into an old can or other vessel where it can cool in advance of you discard it correctly.

Wash the wok in cold drinking water and dry with paper towels. Position it back in your stove top and permit it to dry more than low heat for 1-2 minutes. Your wok is now seasoned and ready to use.

Should you locate that that is a little daunting for you, please don't let this stop you from trying to obtain an amazing Chinese meal at property. It is possible to buy a pre-seasoned wok from an amazing web site for example Eleanor Hoh's who also has some remarkable instructional videos and seasonings included with her kits.

As often I hope you just have a terrific time cooking!

We offer the best quality products to your kitchen at the lowest prices! Visit us and see our stainless, aluminium cookware, cast iron wok [http://www.theflatwareset.com/Woks-c1_12.html], juicers, fry pans, flatware set [http://www.theflatwareset.com/Flatware-Sets-c18.html] and much more.

Article Source: [http://EzineArticles.com/?Seasoning-Your-Cast-Iron-Wok-With-Pork-Fat-and-Chinese-Chives&id=4756027] Seasoning Your Cast Iron Wok With Pork Fat & Chinese Chives

Also see: Is Carbon Steel Safe for Your Health? - Chef's Pick (chefspick.co.uk)

The Fountain of Youth | by Andy Casasanta

 

The Fountain of Youth

By: Andy Casasanta

Aging, a steady decline: 

The History of the world is filled with stories of individuals trying to find eternal youth. Wealthy people going to private centers for magic elixirs. Many individuals taking mega doses of certain vitamins, drink green tea, use coenzyme Q10 etc.., hoping to find the "fountain of youth". Let's take a closer look and see what happens to our bodies as we age.

Time, our worst enemy:

Growth Hormone declines steadily at the age of 31 and at the rate of 14% per decade. Along with aging, we become vulnerable to diseases. Our ability to fight illness declines, the body's ability to metabolize sugar, handle cholesterol, and clear the kidneys of toxins, becomes more and more difficult. Ultimately, the slow deadly disease of aging creeps in.

As a person ages, hormone levels fall. Decreasing levels of certain hormones shows symptoms such as:

gray hair

wrinkly skin

reduced skin thickness

forgetfulness

low sex drive

weight gain 

bone or joint problems

immune system weakens

decreased muscle strength

These symptoms can be the possible result of, reduced Human Growth Hormone. Until age 21, Human Growth Hormone is abundant in the body being solely responsible for muscle building, bone growth, skin elasticity, increased energy, lean body mass, and sexual vigor.

Graying Hair

Gray hair is caused by the slowing production of melanin over time within the hair follicles. When this happens, the hair follicles produce less and less melanin, and the result is a loss of hair, color and strength.

The Skin

Hormonal breakdown and free radicals is the major contributor of skin aging because of the reduction of the body's Hormone production or lack of. Hormones such as Human Growth Hormone and testosterone are only produced in noticeable quantities up to the age of 20. These Hormones are responsible for physical fitness, regeneration and the immune system. Due to a declining Hormone level, the breakdown of organs, tissues and cells begins.

Another factor are free radicals. These are parts of molecules that are found in the Human Body. As a result of external factors such as ultraviolet light (too much sun), smoking or unhealthy eating habits, under these circumstances free radicals are inclined to react. Meaning that they are in search of other chemical substances to bond themselves with. Ultimately, the breakdown of the skin begins. The body protects itself against these aggressors with naturally occurring anti-oxidant's. Until you reach the age of twenty and onwards, this natural defense mechanism slowly declines, until eventually the skin can no longer defend itself.

What can be done about aging?

Well, about your actual age nothing, but could a healthier lifestyle, proper diet, or maybe vitamin and supplement intake, would that help turn back the aging clock? Is there something out there that could:

Alleviate menopausal and premenstrual symptoms 

Reduce body fat 

Restore gray hair 

Increase energy 

Increase sex drive enhancement in both men and women

Restore the function of organs and glands 

Improve memory

Improve vision 

Enhance one's spirits 

Stabilize blood pressure

Enhance the immune system

Well quite possibly, there just might be! Read below...

Author Bio

Submitted by Mr. Andy Casasanta.  The author of this article has devoted a portion of his life to health and well being for himself and others.  All the subjects of  his articles  has effected his life in one way or another.  Which has inspired him to create  a tremendous health and pharmacy website.  Save on all popular drugs such as Viagra, Lipitor, meridia, and hundreds more all for pennies on the dollar. Please visit: www.medheadquarters.net

Article Link: http://www.articlegeek.com/health/fitness_articles/fountain_of_youth_time.htm 

Article Source: http://www.ArticleGeek.com - Free Website Content

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Beat Aches and Pain

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Eleven Steps to a Better Cup of Coffee

Eleven Steps to a Better Cup of Coffee

By Tony Dicorpo 

If you are like most coffee drinkers, you probably think you are already getting an awesome cup of coffee. However odds are that you can probably still improve the quality by following these eleven steps:

1. Use Quality Coffee Beans

Stay out of the grocery stores! OK that is a serious statement, but seriously do not buy coffee beans at the grocery store. No one knows when it was roasted and that is a critical, key point in coffee freshness. These beans are known for being stale, whether they are in the gravity bins (especially stale!) or bagged (usually stale!). No one really knows how long the beans have been in the bins or bags. Buy your coffee from an area independent coffee shop or artisan coffee roaster that can verify the roasting date. This is the only way to know you are buying freshly roasted coffee beans of gourmet quality. Their reputation is on the line so they strive for the best quality coffee freshly roasted.

2. Store Properly Remove your beans from the original bag and put in an airtight container like Tupperware or Glad Ware. The more opaque the container, the better to keep harmful light out. Extreme light like keeping coffee in a glass jar on the sink can cause deterioration of your beans, allowing your final cup of coffee to taste flat or stale.

Do not store in the freezer or refrigerator. Keep them in an airtight container in a cool, dry and dark place like a cupboard or pantry. Refrigerators harbor many odors and coffee is very porous. It will act like a sponge to odors whether it's ground or whole bean. Freezers can cause freezer burn, and the flavor oils to crack and lose flavor. These oils are where the flavor is. Storing in the freezer freezes the surface condensation each time the coffee is taken out of the freezer.

Excess moisture will cause your beans to stale faster and shorten the life span of your coffee so a cool, dry and dark place it recommended for storage.

3. Proper Grind and Grind Just Before Using

The grind of the coffee matters. Your coffee should be ground for the type of brewing method you are using. Coarse for French press and single serve, fine for espresso. The in between matter but for most auto-drip makers your grind should be just finer than coarse meaning that when you rub it between your fingers the grinds should feel similar to typical bread crumbs. Espresso grinds should feel like somewhere between sugar and powdered sugar. Also, by using a burr grinder your coffee will receive less friction than a typical blade grinder giving your grinds less chance to get scorched during grinding.

Coffee is very porous and will absorb odors and air (oxygen) very fast. Oxygen will make your coffee taste really bad! So, the longer your coffee is ground and not used the longer it has to stale and make a bad cup.

4. Measure Properly

Weigh your coffee before you grind it. To make a good, well-rounded cup of coffee you should use approximately.75oz (22g) of coffee beans to every 8oz of cold water. You can +/- to taste but this is a good starting point.

5. Purified Water at Precise Temperature

Fresh, clean tap water (purified is best) or quality spring water is recommended. Do not use mineral water, distilled water or tap water with any type of odor. It will make your coffee taste bad. The water should be between 195-205 degrees when ready to brew. At this temperature, the coffee will get proper extraction to optimize the flavor oils and caramelized sugars inside the coffee bean. This is hard to accomplish with most home brewers as the heating elements are not heat adjustable nor are they reliable to heat to the proper temperature at all. Good home coffee brewers will cost about $200 but are well worth it and last a lot longer. If you can, try the single cup pour over methods available or other brewing methods such as French press or siphon. The taste difference is remarkable. Google search each method for more information.

6. Brew Just Enough to Drink

Letting your brewed coffee sit waiting is not a good idea. And more so please do not let it sit on the hot plate! This is a good way to cook your coffee. Constant 'keep warm' mode like this will make it taste bitter. If you have to brew more than one cup and are not going to finish is right away, get an airpot of air tight hot container to keep it in. Still drink it within an hour or so but it will buy your more time.

7. Let it Cool

By letting your coffee cool to about 170 degrees (for black coffee) you will not only avoid burning your mouth, you will also get a more enjoyable coffee experience because you will taste the true essence of what coffee is all about: the brightness, the chocolaty notes, the citrus notes, the spices. It's all there, get a little geeky! If you insist on pouring cream and sugar in your coffee, forget #7 and for #8 respectively!

8. Drink it Black

This is the coffee geek purist in me coming out! I used to drink my coffee with cream and sugar all the time until I got into the coffee business years ago. Society decided cream and sugar was the norm because of bad tasting coffee, not because coffee tastes bad. Coffee used to be bitter as a rule, but that was your father's cup! Most likely the canned stuff from the grocery store. Ick! That is the old-school coffee made from Robusta beans, a low-grade coffee. Today the high quality coffee beans are called Arabica and you get them from coffee houses and artisan coffee roasters. When beans are blended and roasted properly black coffee is not bitter. It may take some getting used to but I assure you that you are missing a lot of great tasting coffee by adding cream and sugar!

9. Throw Out Any Leftover Brewed Coffee

This is part of #6 above, but deserves its own number. If you have brewed coffee left over past an hour in an airpot or air-tight container, throw it out. Brewed coffee has a life span as well and letting it cook itself in a container is not part of it.

10. Throw Out Any Leftover Coffee Beans

OK let me clarify! By this I mean the coffee that is left over after 21 days. Coffee beans have a life span of approximately 21 days from the day it is roasted. I prefer to drink mine within 10 days but that is just the coffee geek again. If you can span your coffee for use within 21 days of the day it's roasted you will get a better tasting and far more superior cup. I know, you are asking "how do I know when my Seattle's Best or Newman's Own coffee beans were actually roasted?" Well, see #1 above for your answer.

11. Rinse and Repeat

That says it all! If you follow these steps I promise you will notice a more flavorful and tasty cup of brew!

Tony DiCorpo is a coffee roaster, barista and coffee business consultant. He has authored many articles on coffee and the coffee business. Tony has extensive experience in business and collectively more than 20 years experience in sales, business management, entrepreneurship and the coffee business.

He is a partner in The North Coast Barista School [http://www.northcoastbaristaschool.com] and sells coffee equipment and wholesale coffee beans [http://www.troubadourcoffee.com] at Troubadour Coffee.

Article Source: [http://EzineArticles.com/?Eleven-Steps-to-a-Better-Cup-of-Coffee&id=5969729] Eleven Steps to a Better Cup of Coffee

 

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