Saturday, July 31, 2010

Cooking Beans in Pressure Cooker

OK, so you have one of these amazing pots and now you are wondering about cooking beans in a pressure cooker. Actually this is one of the simplest things you can do. It is fast, easy and very tasty.

Once you have your beans fully cooked, they are ready to be used in a wide variety or recipes, even recipes calling for canned beans. They are soft and tasty and all you need to remember is to adjust the seasoning.

So here goes with the basic method:

I always start by soaking the beans in hot water for an hour. Place the beans in a suitable bowl, pour boiling water over them and soak for an hour.

After the soaking process, drain them and place them in your pot. Cover them with water, up to a few inches above them and close your pot. Now you can place it on the stove and cook it at the highest pressure for about thirty minutes and you're done. You are now ready to make any dish you desire with them.

You will be surprised at how soft and tasty they will be. Now you can use any of your favorite recipes to make tasty bean dishes. Our family particularly loves a nice thick and tasty soup. I add lots of stuff such as fried bacon, onions, potatoes, sweet potatoes and veggies to it.

All you have to do with it now is cook it for about another fifteen minutes to thirty minutes and your soup is ready. The time will depend on the amount of veggies you add and how finely you have chopped them.

One very important thing I have to draw your attention to is, never add salt to them until they are completely soft. If you add the salt before that, you will never get them really soft no matter how long you cook them!

So, as you can see, cooking beans in a pressure cooker is really fast and easy.

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DIY Pizza Box Cooker (Hallmark 2007)

Hallmark Channel's New Morning show visits the Dervaes family urban homestead. This family has started a homegrown revolution by being the change they wish to see by living the solution. On today's show urban homesteader, Anais, show us how to build a simple sun oven using a pizza box. With this diy sun oven you can use the sun's free energy to cook your own food. For more about these urban homesteaders visit www.PathtoFreedom.com

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Friday, July 30, 2010

Pressure Cookers, Friend Or Foe?

In the past pressure cookers were considered to be on the dangerous side. Some would explode and cause fire or some nasty burns. Pressure cookers today are relatively safe when you know how to use them correctly. Food is placed inside the pot with a small amount of liquid. The lid is clamped shut as per the manufacturer instructions and placed over heat. As the heat rises so does the pressure in the pot because the steam and heat have no where to go as it does in conventional pots. If pressure gets dangerously high there is a little valve that will open or a weight that opens to release the steam and stops pressure from getting any higher. This allows for the food to be cooked with a higher temperature and not burn. Food cooks 70% faster in a pressure cooker than in a conventional pot.

Once time is up for cooking the pressure cooker should be removed from the heat but allowed to sit for awhile until the steam inside dissipates. Pressure cookers have a regulator that looks like a little valve or a weight that you can jiggle to let the steam out. Once no more steam comes from it you can safely unclamp the lid and remove it.

You may see some people put the pressure cooker under cold water and let it run for awhile. When you remove the cooker from the heat it still keeps cooking because the steam is still in the pressure cooker. Running it under cold water does the same thing that releasing the steam does. It stops the food from cooking which is something you want to do so it will not be over cooked. Even if you run the cooker under cold water you still have to release the steam before you open the lid.

There are some other benefits from using a pressure cooker. Since high temperatures are used any bacteria or germs that might be on the food do not survive the cooking. Also, vegetables retain their bright and healthy looking color when cooked in a pressure cooker. Tough meats will always be nice and tender after being cooked in a pressure cooker. Once you have released all the steam the lid should release easily. If it does not release then there must be a bit more pressure in the pot. Just wait a minute or two, release steam again and try to open. Always open the lid away from you just in case there is still pressure in the pot. This will ensure that food will not come flying out and burn you.

T-Fal Wearever make several pressure cookers that a good for the home cook. They have a 4 quart, 6 quart, 8 quart and 12 quart pressure cooker with prices that range from USD $35 for the smaller one to around USD $65 for the large one. They are made of aluminum, polished inside and natural outside, and they have one long locking handle made of hard wearing plastic. The 12 quart cooker has two locking handles at each side. They have a safety pressure valve and the sealing cover gasket is tight and safe. These may also go by the name of Mirro Pressure Cookers as well and the 12 quart can be used as a pressure canner during harvest season. They are all dishwasher safe and will not rust. These cookers have a safety feature that will not allow you to open the lid unless all of the pressure is released so there is no danger of every being burned. The gauge is easy to read and you will know when the desired pressure has been reached. There is usually a 10 year warranty on these cookers.

Another great cooker is the Megafesa USA 8 quart Super Fast Pressure Cooker that runs about USD $90. Because of the special base of this pot it cooks up to 3 times faster than most cookers of the same kind. It has three cooking levels including the traditional slow cooking at 6 psi, fast cooking at 9 psi, and a super quick cooking at 15 psi. The lid easily locks into place and will not open until all steam has been expelled. Other safety mechanisms are a valve, over pressure valve and a lid window with a safety edge. It is made of stainless steel and aluminum. It is suggested that this cooker should be hand washed instead of going into the dishwasher.

Pressure cookers are a good alternative to fast and nutritious cooking. They are also environmentally friendly because you are using less energy in order to cook and less time. Models made today are relatively safe for anyone to use because they cannot be opened unless all the pressure has been released. They are a great way to prepare a delicious and nourishing meal.

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My Hiking / Biking Gear Part 1 of 3

Here is the first part of my Hiking/Biking Gear video. POU (Philosophy of Use): Basic bike gear for changing flat tire, riding at night, etc...and general "survival" items in case I have to spend an unplanned night in the woods. Part 1: www.youtube.com Part 2: www.youtube.com Part 3: www.youtube.com Pocket Cooker: www.campingsurvival.com Halcon stove: www.thehanddrill.com Thanks for watching!

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Solar affable vegetable and beef soup

How to solar cook vegetable and beef soup. Solar cooking vegetable soup with beef is not much different than doing it in the kitchen. You take your meat in one pan, cooking it, and draining off the fat, then add to the pot of soup that has already been cooking. It is best to break the meat up into smaller pieces so it will cook alot faster. It is also a great idea to have several graduated sized pots so that when you add more ingredients in your cooking, you won't run out of room. If you cook your soup with all raw veggies like potatoes and carrots especially, its best to cook these FIRST with very little water because of how dense they are and require longer times to cook. Then, add them to the soup base with your other veggies that may be canned. In my case, I just used canned veggies I needed to clear out of the pantry that were getting near a "use by" date. If you get into solar cooking, THINK BIG. the bigger the oven, the more you can do with it, especially with foods that require several stages because its a slow process cooking with the sun. Its also encouraged to have more than one oven or cooker or both so that you will have more options and varieties of foods to cook, especially if you are having guests over to eat. For more information on solar cooking, check out solarcooking.org

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Thursday, July 29, 2010

Satellite TV Installation : How to Wire a Satellite Dish

Wiring a satellite dish requires the use of a cable stripper, a cable foil and a compression tool to make the proper adjustments. Wire a satellite dish correctly with help from a certified satellite installer in this free video on satellite TV. Expert: Bill Barney Bio: Bill Barney has installed...

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Demonstration of the Cobb BBQ



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Wednesday, July 28, 2010

Top 5 Family Camping Tips

Just by following some basic family camping tips, you can make your trip a memorable experience for you and your loved ones. Camping with the family is a word-wide popular recreational activity. But, you must be well prepared to enjoy such trips. Otherwise, you may end with a miserable experience. You have to be very careful about everything - the way you pack things, what kind of things you are packing, which facilities you want inside and around the camp, the location of the camp, and many other such things. Following is a brief rundown on how to go about it.

Prepare A List Things That You Must Have During The Trip - Before you start hunting for family camping tips, you should first prepare a list of essential things. These include large insulated cooler, French presses, coffee drip cones, manual coffee grinder, rope, hammer or hatchet, wash basin, flashlights, 5 gallon water jug, lighter, toilet paper, basic eating utensils (plates, bowls, and cups), wok, pot holders, hot mitts, pressure cooker, basic cook kit, camp lantern, camp stove, air mattresses, sleeping bags, and obviously an all season tent. There can be several other things as well, such as sunscreen, insect repellent, rain tarp for eating and cooking area, camp knife, folding shovel, first-aid kit, flashlights with spare batteries, pillows, sleeping pads, and sleeping bags.

Preparing Your Kids - If it is the first time you are talking your kids for an outside camping, you have to be very careful. There are several family camping tips that you must follow in order to prepare your kids for such first-time experiences. You had better start out with backyard camping first. Take them outside only when they have developed some basic camping skills, such as knowing how to pack and unpack a sleeping bag and how to set up and take down a camp.

Separate Tents For Teenagers - If you have teenage children, you must respect their privacy. It is wiser to get a separate tent for them. When it comes to family camping tips, you should always remember older children want their own space even when while camping.

Packing - You must pack everything in a way that prevents items from getting misplaced while keeping the travel space tidy. For example, while organizing the art supplies of your children, such as pencils and crayons, you had better use a small fishing tackle box with pull out compartments and drawers.

Cooking Kit - You may also be looking for family camping tips for a cooking kit because sometimes even the basic utensils can be very difficult to store and organize. Your pressure cooker is the best cooking kit. You can store cups, small utensils, and bowls inside the pressure cooker. This will not only save a lot of space but it will also keep things safe and easily accessible.

Overall, if you keep in mind the above family camping tips, you will definitely have a great time with your loved ones.

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Why Use a Stainless Steel Pressure Cooker?

In today's hectic world, we are sometimes 'forced' to get fast food, or order a pizza because we just don't have time to cook. Unfortunately, those foods aren't very healthy, and in a country where obesity is continuing to grow, wouldn't be nice to be able to cook a fast, healthy meal for your family? Welcome to the world of a stainless steel pressure cooker!

I know, we all grew up hearing the horrible stories about great grandma's old pressure cooker exploding and food flying everywhere and the lid becoming embedded in the kitchen ceiling, right? Well, maybe not that exact scenario, but you know what I am talking about. But most of us grew up thinking that that method of pressure cooking wasn't safe.

Today's pressure cookers offer lots of safety features, from a safety valve that controls the release of steam, a sealing ring that is extra strong, to quick release valves so you can get to your food if you need to before it is done cooking. There are models that don't start the cooking time until the correct pressure is achieved to ensure that your food doesn't over cook. And when your food is cooked to the correct temperature, the unit turns off the pressure cooking process and goes into a warming mode.

Cooking under pressure means lots of things to different people, but here it means that the lid of the cooker will lock into place to ensure that no steam can vent out during the cooking process. In doing so, the pressure is built up in the stainless steel pressure cooker so that the boiling point of water is raised. With this method of cooking, foods come to the correct cooking temperature faster.

New pressure cookers come in sizes anywhere from a 4 quart, to a 10 quart for family cooking, to a 30 quart steel canning cooker. A canning cooker is great for canning low acid foods such as meat, fish, and veggies. Low acid foods need to heat to specific temperatures to make them safe.

A modern pressure cooker will be made of steel or be an aluminum pressure cooker. Both cookers cook foods evenly, quickly, and in the warmer months, won't heat up your whole house!

Never been ever to find the perfect recipe for rice? A stainless steel pressure cooker will cook it perfectly in 5-6 minutes. Shredded cabbage will cook in only 1 minute. A meatloaf takes only 12 minutes. A whole chicken?

Try only 20 minutes. With the temperatures being higher, foods cook faster with out loosing nutritional values and will come out as tender as with other much slower cooking methods.

A stainless steel pressure cooker cooks your foods faster, healthier, and is far less expensive for you and your family than a trip to the local drive through. There are lots of models to choose from in many price ranges. For once, it's good to add pressure to your life!

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The Perfect Explants

We have briefly discussed cloning principles in the past so now we are hoping to get into some of the finer details concerning plant cloning. Let's start with the original plant that we wish to clone and learn a bit about how to select the perfect cloning material.
 
Cloning is one of the most effective means at our disposal for duplicating plants. It allows us to keep the best plants that we have and make thousands of the same exact species. In the words of a botanist we could say that clones are nothing more then the end results of asexual propagation as compared to seeds which are considered to be sexual propagation.
 
When we take a cutting from a plant to clone, we usually use a branch or fresh growing section of the plant. We then cut and place a small portion into a media of some sort and watch it take root. I can not express the feeling that one gets as they watch this piece of plant become an actual living thing right before our eyes.
 
Seeds are an unpredictable media for outcome. We never know what the end result will be when we plant seeds however with cloning we always know exactly what we will have for a final product after all just take a look at the parent plant! Naturally the first step of this process involves selecting the proper parent to begin with.
 
Select the parent plant by what ever characteristics you are looking for. Try and find the healthiest and the best sample for the species that you are selecting. You should select a plant for the parent that is strong and at least several months old.
 
I like to try and clean out my plant as much as I can prior to starting the cloning process although this next step is not completely necessary. I use it in order to clean the plant's insides prior to cloning it. After I have selected my chosen plant I leach the soil with one gallon of water for every five gallons of dirt that the plant is currently growing in. I will do this for five days in a row before I start the actual cloning process.
 
You may have heard me mention the word explants several times in my articles and perhaps you are not sure exactly what it is. Explants are that portion of the plant cuttings which will be used to produce the clone. Select a young plant and look for the location of the bud that might appear on it. Find one that has not opened up yet. Cut the plant off about one inch from the end. If you have to transport the plant any distances from its current location to your laboratory area make sure that you use a plastic bag that contains a damp paper towel and wrap the plant cutting gently in it.
 
Keep in mind that these procedures explained below will be accomplished within the confines of your glove box and not in the open where your plant sample can become contaminated. Here is a list of the equipment and supplies you will need for this process.
 

Glove box
A supply of sterile water
Dish washing detergent or Tween 20
Baby food jars
70 percent alcohol
Tweezers
Household bleach

 
You should start with a pint jar 1/2 full of sterile water. I prefer to boil the water or to use a pressure cooker. As a last resort you can purchase sterile, distilled water from your local pharmacy.
 
To this pint of water you will want to add several drops of liquid dish washing detergent. In an actual laboratory they would use a product called "Tween 20". This is nothing more then a wetting agent and you can achieve the same thing with the dish detergent.
 
Place the plant cutting in this solution and put the lid on the container. Baby food jars are excellent for use in a home micropropagation lab. Vigorously shake your container for approximately one minute and then pour liquid out. Rinse the plant several times with fresh water and repeat the procedure once again. Now dip the stem in a 70 percent alcohol solution for several seconds and once again rinse it well.
 
Take an additional container and place 30 ml of your household bleach diluted with 270 ml of sterile water. Add two drops of detergent to this combination. Now place the explants into this jar and once again shake it intermittently for a 10 minute period. After the ten minutes is up drain the explants and rinse in sterile water. Cover them again and shake well. Your explants are now ready for use in cloning.
 
It may seem like a lot of work but the key here is cleanliness and sanitation. The cleaner you can get your explants to be the less chances you will have of any sort of contamination destroying your cloning attempts.
 
Copyright @ 2009 Joseph Parish

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Tuesday, July 27, 2010

Ecoandina (Cientificos Argentinos, 2008) allotment 2

Emision en marzo 2008 en Canal 7 de Argentina Aplicaciones de energía solar en pueblos del Altiplano Argentino: agua caliente, horno solar, calefaccion solar, cocinas solares, CDM, riego de goteo ...

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Don't Let Anxiety Control You

Anxiety is such a common experience that many of us consider it part of the standard human condition. This is fully untrue! Nervousness is basically an unusual and needless state that may be permanently removed from one's life for keeps. To grasp why and how this is possible continue reading. To explain what nervousness represents I'm going to use a metaphor. Consider a steam cooker which has water in it. As the heat is turned up and the water starts to boil the pressure within the cooker will usually go up. The water vapor will put some leverage on the walls of the cooker in a scheme to get out. It is this pressure confirm that I equate with the uneasiness state i.e. An internal emotional pressure. Permit me to explain.

Within each of us there's a warehouse of upsetting or negative feelings that live in what many call the comatose mind or body. Those feelings must be kept in hand i.e. They have got to be kept unconscious because if they were to impinge or intrude on one's conscious awareness during one's day they might immediately distract one and weaken their abilities to remain targeted on what they are meant to be doing. Those negative feelings are however generated by the numerous negative memories of one's earlier life experience, i.e. Also called one's life history, that are stockpiled in the comatose mind or body. As one lives out their life the accumulative set of memories grows so exerting a bigger and larger pressure from inside. The energy needed to keep back this ever increasing pressure continuously increases. What you may not get is this energy has to come from the stores of what's called your Life Force Energy also known as LFE. LFE is your vital life energy, or the energy of life. It's what supports your intelligence's and body's perfect structure and functionality. So as more of your life energy is re-routed to keeping negative feelings from exploding and destabilizing you they finish up destabilizing you anyhow because they cumulatively draw down your energy stores. Sadly this is like dying!

After all that is what occurs when one is dying their life energy is drained from their bodies. There's now a technique to break this outwardly uninterruptible process and that's by erasing or removing the negative memories from the unconscious mind absolutely and permanently so the pressure they exert ceases. As you can imagine as this occurs it is feasible to accumulative reclaim all the energy that was being siphoned off to keep the negative feelings these memories were sucking out of you. A new training process that was developed over ten years back can swiftly and simply erase negative memories. In doing so it will help you reclaim massive amounts of imperative life energy which equates to feeling stronger, more tranquil, free, carefree, confident, empowered, lighter, calmer, more clear, more centered, joyous, having bigger self worth and self worth and lots more.

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What an Earthquake Feels Like and What to Do When One Occurs

Having been born and raised in California and having lived there until 1970, I (alone or with my family) have felt a number of earthquakes. We have been fortunate, however, to have suffered no bodily harm or property damage from any of them other than, perhaps, some minor cracked plastered ceilings and walls.

There is a USGS website that lists all California earthquakes recorded since 1769 to the present. The site lists the dates and times as well as the magnitude and the exact location of any quake that measured more than 6.0 during all those years. There are only a few quakes that stand out vividly in my memory and, luckily, none is shown in the above named website. So, my personal experience with earthquakes might be considered insignificant.

Well, being there during a quake has never been insignificant to me. In my youth, both in the classroom and at home, it was scary when either place started to shake. All of us, whether young or old, seemed to share that instant fear that results when the ground beneath us begins to move and we can't do anything about it. Since I have no recollection of any dates of those tremors that I did experience in my youth, they were either "insignificant" or forgotten.

There are three eventful earthquakes that I , alone or in the company of one or more of my family, did experience. I remember them vividly - they are difficult to forget. The first was another one of those that did not make the USGS list of major earth movements in California. It was in 1955 and our oldest daughter who was then six years old was walking with me in our back yard in Redwood City. As the shaking intensified I held her to me with one arm as I held on to one of our fruit trees with the other. All three of us (my daughter and I, and the tree) wobbled back and forth for an almost interminable two or three minutes that to us felt like hours.

The second one was in 1963. Our entire family was visiting Disneyland in Southern California. The earth started to shake just as we were beginning to walk from our hotel toward the famous landmark. By the time we reached the entrance to Disneyland, a distance of only a few blocks, all the streets and sidewalks were awash from the water that had sloshed out of the many nearby hotel swimming pools as a result of the prolonged back and forth shaking.

My last experience with an earthquake was a lonely one during a religious retreat in San Juan Bautista, California. It was some time in the late sixties and I was alone in the old on site chapel. As the building, with its woodwork creaking, started to shake I quickly headed for the door to the outside. I remember saying a little prayer - something like, "Help me get out of here in time, Dear Heavenly Father. But, if I must go, what better place to finally meet you!"

If you are outside when the earth starts to shake, it would probably be safest to be in the middle of an empty parking lot. Little if anything could then drop on to you and hurt you. If not in a parking lot, and there is a tree nearby, grab it and hold on for dear life. Try to get as far away as possible from a brick building - especially an old one. If there are old brick buildings everywhere, then try to stand in a doorway of one of them with the hope that it will protect you from falling debris. If you are inside when the shaking begins, again stand in a doorway or crawl under a heavy piece of furniture like a dining room table. Under a bed with a good mattress is not the worst place to hide. These are my personal safety suggestions of what to do when the earth starts to shake. Our home is here in Juneau, Alaska which is located along a highly seismically active area called "The Ring of Fire" that, thankfully, has remained quiet all the years since 1970 when we first arrived in this most beautiful and peaceful place. So far, the only thing that has fallen on us has been the rain.

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Monday, July 26, 2010

World's Geekiest Rice Cooker

go.tagjag.com - Being the gadget-lover that I am, I have been on the cookout for the Geekiest rice cooker out there! I finally found it, and I love it! It's the Zojirushi Micom 3-Cup Rice Cooker and Warmer. I bought it in the stainless steel finish, to match the other appliances in my kitchen. It's easy to use, Geeky enough to make me happy, and makes delicious rice! twitter.com - chris.pirillo.com

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Recipe of Palak Paneer

Ingredients: 1. Palak (spinach) cleaned 2. 5 onions (4 chopped, 1 cut into large pieces) 3. 1 tomato 4. garlic 5. Salt, Garam Masala to taste 6. Paneer (cottage cheese) Method: 1. Cut and wash Palak, In a cooker put some water and boil the palak for 10-15 minutes. 2. Grind the onion, tomato and garlic into a paste. 3. In a pan add oil and fry the chopped onions with garlic till it turns brown in color. 4. Add the above paste and keep stiring for 15 minutes. 5. Grind the boiled palak separately into a smooth paste. 6. Mix the palak paste with the other mixture and stir for few minutes, add paneer and stir for few more minutes. for more recipes/ videos visit hungryzone.com

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Saturday, July 24, 2010

The #1 Mistake Managers Make

A client of mine had been fired by her Board last year for reasons she didn't understand until we worked together for several months. Upon teasing it all out, she and I discovered that she'd emphasized staff performance and productivity to the exclusion of demonstrating a personal investment in them as human beings. The end result? Some of the employees turned against her. They approached Board members behind her back, shredded her credibility as an executive, and eventually watched her pack up her desk. Apparently, they felt no remorse for their actions, which they believed were justified. They felt betrayed, used, and abused. Had these people exercised good process for dealing with a situation they believed they couldn't live with? Absolutely not. Working the Board on the sly is never a wise move except perhaps in cases of proven theft or sexual harassment. But this is what they did, and a committed, intelligent, sensitive, highly skilled boss lost her job. A boss who could have been brought to see the light had the Board Chair been honest with her...

My client tends to be a bottom line kind of manager. This is how she's wired. That's not enough, however, to survive and thrive in a leadership capacity. It's not enough to expect staff persons to crank out the work every week and not care about what it takes from them to make that happen. To not care-and demonstrate caring-- about the fact that somebody's husband just died, her grandmother is sick, his child is manic depressive, she recently received a breast cancer diagnosis, or he's really tired today. It's simply not enough to focus on numbers and outcomes. Credible management requires a comprehensive, holistic approach that combines a mindset for business and a very soft heart. It's an art.

What does this kind of caring look like in the work environment? Let's first establish clearly that caring is NOT letting employees off the hook when they fail to meet an important deadline, short shrift quality on a project, treat a colleague poorly, or offer fistfuls of excuses for ignoring something they are responsible for doing. Caring is not about accepting what shouldn't be tolerated. It's not about relaxing the standards. It's not about turning your head when you know somebody's doing something wrong or ineptly. Workplace caring has keen vision. It sees things the way they are but simultaneously employs a lens of compassion. It then acts within that realm of compassion, yet still does what needs to be done, however difficult or inconvenient.

The following are examples of possible faces of workplace caring:

1. Stopping briefly in the middle of a busy day to inquire about the progress of somebody's sick child

This type of conversation, perhaps only three minutes long, shows that you as a manager are invested in the feelings and wellbeing of that staffer. Clients sometimes tell me they don't have time for this sort of thing. My response is that you cannot afford not to take the time. We're not talking about spending half an hour on the issue. We're talking about briefly demonstrating your humanity to a fellow human who is worried, fatigued, and temporarily burdened. At that moment you are not the boss, and she is not your subordinate. The two of you are just partners journeying through a life that frequently throws curve balls nobody counts on. When you make the time to enter into these conversations, you show strength, not weaknesss.

2. Giving on the spot praise

The fact is that all people crave praise. There are no exceptions. Folks need it to keep on going, keep on giving, keep on growing. People dry up without it. Waiting to praise an employee during his annual evaluation six months from now is inadequate behavior on your part. Do it now. Don't delay. Speak to that individual at your first opportunity. Type a quick email. Leave a phone message. Would you wait six months or even six days to praise your five year old for performing a household chore you didn't expect her to do? Hardly. How ludicrous! Praise means the most when it is delivered spontaneously in a timely fashion regardless of the person's age. If you find yourself withholding praise from staff, look inside and ask yourself why. It's not healthy for either you or your employees. What do you have to do to overcome this less than desirable trait?

3. Asking someone's opinion

People love to be asked what they think about things. Don't you? Make this a regular habit as you meet formally with staff, circle the physical environment, and eat lunch with a small group. It shows you care about others' ideas and beliefs. It shows you aren't narcissistic enough to "buy" that only you have the right answers to problems. It shows you are open to lots of input from many different sources. Most employees respond very favorably to this type of management style. Use it daily. Every time you ask a person what he thinks, you communicate to him that you value him: his skills, his creativity, his insights. It's actually a way of paying huge compliments to your staff.

4. Taking ten minutes to really listen

When you know that one of your people is struggling with a big problem at home, invite her to talk candidly with you about it behind closed doors. Why? There are multiple benefits to doing so. First, you demonstrate empathy. Second, you allow her the opportunity to release some of the pressure cooker feeling she's bottling up. Third, she goes away feeling heard. Fourth, she probably winds up being more productive on the job than if you pretended the situation wasn't happening and shut her out. Again, clients often tell me they don't have the time for such listening, such setting aside of their daily responsibilities. Know without a doubt that this is part of your responsibility too. As a manager, you have an obligation to show empathy when it's called for, and you have a duty to do whatever is necessary to shift the employee into a new place so she can continue to work effectively. If you fail to do this, you lose, she loses, and the company as a whole loses.

5. Establishing eye contact

As you talk with people, look them straight in the eye. We aren't promoting staring and making the other person uncomfortable. We're simply saying that you need to look directly at folks so they feel valued and heard. Focus on that individual as if she was the only person in the world at that precise moment. When you let your eyes dart around the room or you look down at the floor, you subtly communicate a lack of interest, lack of seriousness, or even a disrespect for the person. That kind of behavior is a turn off to others. Consider how you feel when someone avoids your eyes during conversation. You get the feeling that he doesn't really care what you have to say, right? Is that the message you wish to convey to your staff?

6. Building someone's self confidence

This can be accomplished in lots of ways. Think both inside and outside the box. Let people know you believe they can do the task or project. Tell them they are on the right track. Communicate to them that you implemented their ideas. Send them an email explaining how they made you shine in front of your own boss and how that made you feel. Let them know you absolutely trust them to carry on in your two day absence. Things like this. Incorporate these into your daily routine. Feel awkward doing it? Why? Don't you appreciate it when people build you up, believe in you, stretch you, congratulate you? Do an honest assessment and make sure you aren't a person who wants the confidence building efforts flowing only your way.

7. Conducting cultural assessments and/or staff satisfaction surveys

Whether you have money to spend on an outside party or you're in the position to have to handle it internally, make sure you integrate one or both of these on an annual basis. Don't assume you fully grasp the culture of your organization. Remember that your lens is limited. Seek that unfiltered view. This takes some courage, but you need to do it unless you really want to walk around in a comfortable fog. Walking around in a delusional fog is not what you as a manager are getting paid to do. So step outside that comfort zone. Risk finding out how your staff really feels about you, the organization, the environment, each other. You can't fix something that you don't know is broken, tarnished, less than satisfactory. Be sure to utilize a process that protects people's anonymity and encourages their candor, especially if you are trying to do this yourself. To end up with fluff that isn't useful and just makes you feel good defeats the purpose of the whole exercise. Well done survey and assessment results may make you squirm here and there. But they are a great spring board for growth.

8. Providing opportunities for staff to enhance their health

This could mean letting employees leave an hour early once a week for a nutrition class, exercise program, or other fitness initiative. It may mean rewarding people for losing weight over a certain period of time. It could mean treating staff to a healthy, delicious lunch once a month. It could mean offering smoking cessation classes. Maybe it means opening a fitness center on site or providing dollar benefits toward an established community program. Be creative. Get input from the staff. See what ideas they generate. If you have their buy-in, you're more likely to see positive behaviors and positive results. Healthier employees is a huge win for you and the organization as well as for them as individuals. Don't underestimate the value here.

Jack Welch, former CEO of General Electric, once said that managers need to be hard headed in business but soft hearted when taking care of people. You're probably already focused enough on getting the job done; maybe it's time to direct some focus to developing ways you can demonstrate to your staff that you truly care about each one of them.

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Martin Yan Demonstrates Grill & Multicooker - Cooking.com

You can practically smell the sizzling steak and kung pao chicken as chef Martin Yan demonstrates his electric indoor grill, multicooker and rice cooker. Interview at the 2008 International Home & Housewares Show by Ann Volkwein for Cooking.com.

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Friday, July 23, 2010

Climate of the Mountains

The characteristic features of the climate of the mountains is low temperature, abundant rainfall, low pressure and low relative humidity. Following is a short description of some of the climatic elements found in these climates...

Temperature:

Temperature falls 1 degree F for every 300 feet or 1.6 C for every 1000 feet. As we ascend the mountain, the climate becomes cooler and cooler. It has a special advantage in hot climates. When the surrounding area is hot an humid , these mountain areas enjoy a cool and pleasant climate. For instance, equatorial climates are known for their hot and uncomfortable climate. Yet, Quito, the capital of Ecuador, which is located directly on the equator has a very pleasant climate. It has temperature of every month of 55 F (14 C) whereas the equatorial average is 80 F (27 C). Likewise the hill stations of India and Pakistan were the favorite of the British during the colonial era. Compare fore example the temperature of Murree in Pakistan situated at an elevation of 7500 feet (2250 M) of 77 F (25 C) in peak of summer season with that of Islamabad located only 55 Km away and having a high of more than 100 F (38 C) in the same season.

Rainfall

The mountains receive abundant rainfall to sustain thick vegetation. Usually the rainfall is more than 60 inches (1500 mm). This is because they intercept rain bearing systems and force the moist air to rise. As the air rises, water vapor in it condenses into water droplets and heavy rain falls. Both the heaviest rainfall areas of the world i.e., North East India and Hawaii are mountainous and record more than 400 inches (10 000 mm) of rainfall every year.

Pressure

Pressure falls with height so much so that at 18500 feet above sea level, it is reduced to half of the atmospheric pressure found at sea level. Due to very low pressures breathing problems usually start above 15000 feet and the mountaineers climbing very high peaks like Mount Everest have to take oxygen along with them.

The above is a brief account of the climate present on the mountains which gives an overview of what sort of climate to expect at higher altitudes.

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How to Make Pressure Cooker Beans - The 'Best-Ever' Beans You Can Make

Pressure Cooker Beans

You can make the best beans ever using your pressure cooker. It is not only safe and fast, it is the healthiest cooking method for preparing dried beans.

Regardless of the cooking method (stove-top, slow cooker, oven-baked or pressure cooker), the first step in successfully cooking beans is proper soaking. The best advice is to follow the soaking instructions included with the specific type of beans you plan to prepare.

The pressure cooker does an excellent job cooking all varieties of dried beans but all require soaking the beans first.

There are several methods of soaking but my best results have always come from the traditional slow-soak, overnight method with every bean variety except for the very smallest like split-peas or lentils. Therefore, you have to plan ahead for whatever bean variety you plan on cooking.

In addition to improving your chance of success the first time and any subsequent attempts, soaking saves you money by significantly reducing the cooking times which in turn preserves the most nutrients. Also, beans that are soaked completely will have the flavor, appearance, and texture you expect from perfectly-prepared beans.

Remember that soaking means just that; all dried beans need to absorb a large amount of water to rehydrate during the soaking phase before they are ready for cooking. It sounds like you skipped this important step, and attempted to steam the dried beans as opposed to actually soaking them.

You can choose any of three soaking methods: Pressure Soak, Quick Soak, or Long Soak Method (this is matter which is foolproof and requires the least amount of guessing, but requires you plan a day ahead!)

You will be surprised by how much water dried beans need to completely rehydrate. After sorting and rinsing (I use a rimmed sheet pan to sort them from 'non-chewables' - you gotta get rid of any rocks or other naturally-occurring debris that might happen to get packaged with the beans), be sure to cover the beans with at least 3 inches of cold water for the soaking step.

When you think soaking is complete, just take one bean and using a very sharp knife, cut the bean in half. Look at the interior - it should be uniform in color from the outside to the center. If there is any discoloration in the center, that is an indication that soaking is not complete.

Now just follow the recipe that came with your beans or follow the instructions that were included with your pressure cooker. Since every pressure cooker varies a little in times and pressure, you should use it as a base line guide from which you will want to make notes in the instruction book for future attempts. I am sure that by your third batch, no one but you will know how you cooked them and how much time, energy and nutritional content you have saved!

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Thursday, July 22, 2010

KFC Chicken Recipe - Really a Secret?

There's just something about Kentucky Fried Chicken isn't there. It tastes so much different than anything you can make at home out of a packet. Even Southern Fried Chicken just doesn't have the same taste. So other than go out to your local KFC store everyday, how can you possibly have your favorite meal everyday? Well, what if you had the famous KFC chicken recipe and could make it in your own home?

Well now you can because we're going to give it to you!

The main thing to realize is the unique taste of KFC chicken comes from the herbs and spices that it contains. That really is the "secret". They include a total of 11 herbs and spices and wrap them around the skin of the chicken. If you miss any of these herbs and spices, then your chicken just won't taste the same.

Here is a basic recipe for cooking chicken:

What you will need - 1 Chicken, 2-3 Cups Of Water, 2 Teaspoons Onion Powder, 1 Teaspoon MSG, 1 Tablespoon Salt, 1 Packet Chicken Broth, Half Teaspoon Black Pepper, 1 Cup Flour.

What To Do - Place the chicken (cut up) in a bowl and cover it with the salt and water. Let it rest for about 1 hour. Then blend the combination of onion powder, herbs, salt and chicken broth. Mix them well. Then add the flour and mix together. Next take the chicken out of the water and add the mixture to it, making sure it is well coated. Put the pieces on a plate and leave them for 10 minutes. Then cook in a pressure cooker for approx 10-15 minutes until lightly brown.

That should taste just like the original KFC chicken recipe you buy from your local outlet.

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Great Price Hawkins Hawkins 2 for

Hawkins Aluminum Pressure Cookers - 1.5 Liters Review





Hawkins Aluminum Pressure Cookers - 1.5 Liters Feature


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  • Crafted out of thick gauge aluminum
  • Lid opens inside the cooker body to ensure maximum safety
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  • Hawkins Aluminium Pressure Cooker is Highly energy efficient



Hawkins Aluminum Pressure Cookers - 1.5 Liters Overview


Hawkins pressure cooker 1.5 Litres Features: · Hawkins Aluminium Pressure Cooker 2 to 22 Litres is Durable polished aluminum construction for fast, even heating· Crafted out of thick gauge aluminum· Lid opens inside the cooker body to ensure maximum safety· Hawkins Aluminium Pressure Cooker is Faster than ordinary cooking methods· Hawkins Aluminium Pressure Cooker is Highly energy efficient· Hawkins Aluminium Pressure Cooker Retains most of the nutrients while cookingHawkins pressure cooker 2 to 22 Litres Specification:· Hawkins is Crafted out of thick gauge aluminum with hard anodized surface· The surface of Hawkins is non-stick, scratch resistant and does not crack or peel· This allows free use of metal spoon, spatula etc.· Hawkins Aluminium Pressure Cooker is Ideal for direct sautéing and cooking· Lid opens inside the cooker body to ensure maximum safety· Hawkins is Faster than ordinary cooking methods· Highly energy efficient· Hawkins Aluminium Pressure Cooker Retains most of the nutrients while cooking


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Cookware Choices Are Vital to Great Results - Each Recipe Has Its Own Needs

You've finally decided on what to cook for dinner. You are ready to start except for one thing - selecting the cookware you are going to use.  When you started out, there may have only been one choice and if the food fit the pan you were good to go.  But now there are more choices, and selecting the right item can make a big difference in the results you put on the table.

Today we have a lot more choices when it comes to cookware.  There are pots and pans of all sizes as well as materials - stainless steel, enameled cast iron, copper, ceramic, aluminum, non stick.  There are several reasons why different materials are used.  Are you going to fry, sauté, slow simmer, make soup, bake macaroni and cheese or finish a sauce. Each one of these turns out better when you choose the right cookware product.

But there is also one not so obvious reason, that food looks and tastes better when cooked with a certain type of cookware. It may sound obvious, but you have to understand that food will make contact with your cookware.  There will be a certain synergy and it's up to you to make sure that it works for the cookware and the food.

Copper cookware works exceptionally well for recipes that require you to accurately control the temperature for the recipe such as delicate sauces or sugar based deserts.  Plus, because copper is so heat efficient, you can cook food at a lower temperature - no burnt chili beans or pot roast on the bottom of your pot. Never turn your stove top control knobs to high. Great results with lower heat!

Have you ever tried to make caramel without a cooper pan? Did it turn into a rock when you reached for a spoon? For centuries restaurant and home chefs have had at least one copper pan in their kitchen arsenal for these special recipes.

Nonstick cookware works best if you're trying to loose those extra 10 pounds.  Low fat or no oil cooking will make your favorite recipes healthier. Perfect eggs can easily be achieved; chicken and fish turn out moist and tasty; and pancakes love non stick grills. Of course, the obvious advantage of non stick is how easily it cleans up. There is also new technology in non stick cookware that answers recent health concerns. Try it!

If you're cooking a cut of meat that requires several hours to tenderize or if you just want to speed up the cooking process for a quick dinner a pressure cooker is a must for your kitchen. It will save you time and be energy efficient. 21st century designs have made these cooking workhorses sleek, safe and user friendly.

Stainless steel cookware is so versatile one sauté or fry pan can be used to sear chicken breasts, cook a frittata, stir fry veggies, or roast nuts. 11 inch stainless steel skillets far outsell all other cookware pans because they can be used for so many dishes. Stainless is a good choice when starting a recipe on the stove top and then finishing in the oven. Quality stainless steel should last a life time.

Enameled cast iron cookware can do almost every kitchen job, but it really shines when you're baking, roasting, or long slow simmering. Your grandmother surely had a black cast iron pot that need "seasoning" and special care to keep it from rusting. She was willing to do this because she loved her pot. But with enameled cast iron that's not necessary. You get the same great results without the need to "season" and it's a lot easier to clean. With a variety of great colors you can match your cookware to your kitchen.

Learning cooking basics is not a lifelong process, but great results takes a little more time, effort and the right equipment. Knowing what to use is half the battle. 

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Wednesday, July 21, 2010

A Beginner's Guide to the Water Vacuum Cleaner

Since the introduction of wall to wall carpet, the importance of a good vacuum has become more pronounced. Carpeting can carry all sorts of dust mite, mold, mildew, and bacteria. A large accumulation of these culprits can be the beginning of respiratory problems for the people who live with these annoyances every day. A good vacuum is going to decrease the amount of these contaminants if not eliminate the problem all together. Many water vacuum manufacturers claim to be able to eliminate micro dust particles which tend to carry mold spores, mildew and bacteria. Many of the major manufacturers started to make filters that are able to filter the smallest of particles, mainly to aid allergy sufferers.

Now that more homes are being built with hardwood floors and an assortment of tiles, vacuum makers have diversified to include the ability to clean different floor types with one machine. Some machines provided more complex carpet cleaning abilities, while others eliminated the need for a filter with its cyclonic canisters. Then the water vacuum was introduced. This product started with a TV infomercial, amazing impressed on-lookers with its sanitary approach to cleaning with no harsh chemicals. In the days of eco-friendly living, this is a major boon.

Now, most of the household name manufacturers are making their own versions in order to stake a claim in this new market. Some of the original water vacuum designers as well as traditional vacuum companies that have jumped on board and made their own version of the water vacuum include:

1. Eureka

2. Hoover

3. Dirt Devil

4. H20

5. Shark Vac

Water vacuums generally receive good reviews for their performance, although the quality obviously varies between one product and another. Generally speaking, allergy sufferers seem to be pleased with the ability of the filter canisters to trap dirt and dust in the water before they have the chance to escape back into the air. Other water vacuum variants such as the Shark Vac have a water reservoir that converts to steam; the steam not only cleans but it sanitizes as well. For carpets, there is an attachment that allows the unit to slide across the carpet more easily, decreasing energy expenditure and more accurately picking up allergens.

Some people have had a problem with the awkward canister designs, but the handle and floor parts swivel 360 degrees allowing the user to get into tight crevices. At the time of this writing, the cost of the average unit is between $150-$250. Commercial options can run as much as $2500, but of course the trade off is increased coverage and sturdier construction. To have a client notice the cleanliness and freshness might just justify the price. However, even home owners will be able to appreciate the increased allergen reduction.

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Tuesday, July 20, 2010

5 Top Benefits of Using a Stainless Steel Pressure Cooker

1. Pressure Cooking Is Healthier

Well, health is a really important to most people so why not to start there. Do you ever wonder how to cook healthier? Well, pressure cooking is the answer. What is so healthy about pressure cooking is the steam. Steam stays inside of the pressure cooker for the entire cooking time. That means that you don't have to add too much water to boil the food. Also, the steams that comes out of the food gets back into the food again. The good stuff that you need from the food (I mean nutrients) stays in your food thanks to the pressure cooking process that keeps the steam inside. That is why the pressure cooking is the healthiest compared to all cooking alternatives.

As you probably already know, frying or baking with oils and fats is not good for you, and cooking in a normal pan does not provide you with as many nutrients as the pressure cooked food. And, with this fantastic kitchenware it is nearly impossible to burn anything! Well, unless you accidentally leave it on the fire for a day or two...

2. The Food Prepared With a Pressure Cooker Tastes Better

Here we get back to the steam again. The steam is the main reason of the better taste of the food. All the moisture that has the flavour of the food is not running out through the lid but staying in. That is the reason why food prepared in the pressure cooker has a full flavour and tastes better. During the pressure cooking, there is a higher temperature than you can achieve in a regular pan. The food is ready quicker and it does not overcook. Pulses gain a "creamy" consistency and meat falls apart. Yummy.

3. Time Saving

Preparing a meal with a stainless steel pressure cooker is much quicker then regular cooking. The pressure cooker heats up much higher and quicker then other pans and also keeps the temperature for longer. Result: fast food (that is healthy!) For example: Kidney beans in less then 10 minutes. Chicken falls off the bone in 15 minutes. Meatloaf done in 20 minutes. Filled peppers ready in 5 minutes. And I could go on... I am sure you can think of better ways to spend your time then guarding pans in the kitchen. Using the stainless steel pressure cooker is also great for the next thing.

4. Saving Energy and Money

I just showed you how using the pressure cooker can save you time that could be better spent with your family or for hobbies. But this incredible piece of kitchen equipment will also save energy. Shorter time of cooking and lower heat you will need to use for the stainless steel pressure cooker will make you a saving, no matter if you use gas or electricity for cooking.

The stainless steel pressure cooker allows you to save up to 70 percent of the time and energy traditionally used in cooking rice, meat, and vegetables. Wow. Could you use a few extra dollars in your pocket?

5. Suitable For Dishwashers

This last benefit will make your cooking even easier... You can actually put a stainless steel pressure cooker into a dishwasher. Relief, isn't it?

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Rab C Nesbitt: "Clean" - Christmas Special 2008 (Part 3 of 5)

A Christmas special featuring the string-vested sage of Govan. It is 2008 and Rab is a changed man. He has ditched alcohol, found religion and even discovered the cooker. Meanwhile his wife Mary-Doll has a new career as a cleaner and is dusting for an old flame. Will she be torn away from Rab? Or can her hubby charm the pants off her again? And will Rab be able to resist the Demon Drink?

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Monday, July 19, 2010

Eurolab Induction Cooktop - DealsDirect.com.au

Flameless induction cooking with the Eurolab Induction Cooktop not only provides more rapid heating than conventional gas or electric cookers, but it also offers improved thermal efficiency, greater heat consistency, plus greater controllability. Your cookware is heated evenly, cooking food twice as fast and preventing burning. Everything from sauces to stews, stir frys, risottos, pancakes, steaks and much more turn out evenly cooked and locked in with flavour.

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Turbo Cooker Plus Part 03

To learn more about the Turbo Cooker and Steamcooking visit www.steamfrying.com . For purchasing a Turbo Cooker go to www.chefrandall.com .

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Great Price Mirro for

Mirro S-9883 rack. 11.25 diameter. Review





Mirro S-9883 rack. 11.25 diameter. Feature


  • 11.25" diameter



Mirro S-9883 rack. 11.25 diameter. Overview


Mirro S-9883 rack. 11.25" diameter.


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Sunday, July 18, 2010

Check Out Cooks By JCP Home cooks Pressure Cooker

Cooks By JCP Home cooks Pressure Cooker Review






Cooks By JCP Home cooks Pressure Cooker Overview


Prepare meals quickly while preserving flavor and nutrients with this versatile and easy-to-use pressure cooker by cooks. faster cooking for less energy consumption versatile cooker; great for chicken, beef, fish, beans, rice and veggies spacious 5-quart capacity; stainless steel body and lid with non-stick coating for easy clean-up knob control with mechanical timer 1000W. Steel/electrical parts/aluminum/plastic. Imported. Available in colors: Brushed St. Available from JCPenny.


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Big City Slider Commercial - As Seen on TV Chat Video

Visit site: bit.ly - Just scoop, press and cook your way to delicious burgers with the Big City Sliders! This as seen on TV burger cooker lets you create juicy, delicious hamburgers in minutes. The Big City Sliders station's non-stick surface makes it easy to just scoop and cook. Experience the burger sensation thats sweeping the nation for just $19.99 plus shipping - order online at bit.ly For more great as seen on TV products, visit asseenontvchat.com or follow us on Twitter twitter.com/asotvchat

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Saturday, July 17, 2010

10 Reasons You Need a Pressure Cooker

A pressure cooker can be described as basically a saucepan with a locking lid that creates intense steam heat inside the pan, and so cooks food in a shorter time. Because people are increasingly short of time, with work and family commitments, the quality of meals can suffer which can lead to all sorts of health problems, as well as spending more money on fast food, takeaways and processed food.

1. Using a pressure cooker can dramatically reduce cooking times. As a rule of thumb, cooking this way takes just 1/3 of the time to cook compared to using other cooking methods. For example, a whole chicken can be cooked in as little as 20 minutes, and boiled potatoes can be ready to serve in around 8 minutes.

2. Food cooked this way is tastier, as more of the flavours and nutrients are retained. This makes some foods, especially vegetables much healthier, and more appealing as the colour is also retained

3. Less energy is used, which can help to save money. As cooking times are reduced, you can spend less time in the kitchen and more time doing the other things you need to do.

4. Different types of cooking can be done in a pressure cooker. You can use it for steaming, braising, boiling, poaching and baking.

5. Popular dishes made this way include soups, vegetables and meats. You'll find many uses for your pressure cooker as you become more experienced with it. Meals that take several hours cooked in the oven, can be done in minutes now.

6. When choosing a pressure cooker, the higher the temperature, the faster the food will cook. Depending on your requirements you may need to consider what size of pressure cooker you need.

7. Cooking this way uses much less water than boiling, so you can reduce the danger of having many hot pans on the stove at one time. This can be especially useful if you have small children.

8. Cooking using a pressure helps to kill more bacteria and viruses, so your food will be safer to eat.

9. You can also use your pressure cooker to sterilise baby bottles, which means that if you have a baby, you don't need to have a separate expensive steriliser. If you're a jam maker, or want to make your own jam, you can also use your pressure cooker to sterilise your jam jars too.

10. Although there were occasionally problems with pressure cookers when they first became available, modern pressure cookers are much safer and have more valves to regulate steam and the temperature.

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How the All Season Solar Cooker works

www.allseasoncooker.com The official YouTube home for solar cooking with the All Season Solar Cooker. Specialized design allows cooking at any latitude whenever the sun is shining with minimal weight, cost, and adjustment. Simple, economical, lightweight. If you want to build your own, free plans are available on my website under the "buy" tab.

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Friday, July 16, 2010

Perfect Rice - How to Cook the Best Rice Every Time

Rice seems to be the easiest dish to make but making a perfect dish is not always so simple. I know as I have tried many ways to make fluffy and tender rice. After many failed attempt after burning and making sticky and gooey mess, I have found a simple method that I want to share with you all.

Here are some of the tips that help you make perfect, tender rice on your stove top.

There are many type and variety of grains and depending on type of rice, it will need different amount of water to cook those grains. The most common type of rice are long grain, short grain, brown, sushi, and mix grains. Read your manufacture guide from the box or bag to determined amount of water needed to cook it.
My grandmother always rinsed the rice twice in warm water before cooking it, so I follow her method for making fluffy dish with separated grains. Make sure most of white residue are gone in rinsing process.
Most variety will need 1 cup grains to 1.5 cup of water, some other type will need 1 cup grains to 3 cup water ratio. Short grains will need more water, while long grain grain will need less.
Put little broth or little butter before cooking to make plain rice flavorful and tasty. It always works for me.
If you are cooking in pot, put a lid on the top of the sauce pan to keep the heat inside and do not open lid often. Unless you are cooking risotto, this method works very well. For making risotto, one will need to continuously stirred the rice in a sauce pan.
When rice is perfect tender to bite or on fork, take it out from stove and let it sit for 10 minutes and fluff it with fork before serving it.
If everything fails, try using electric rice cooker to make cooking process even more simple and easy.

Enjoy your perfect rice with vegetable stew or Chinese stir fry.

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Slow Cooking Summer Meals

Harry Smith and Maggie Rodriguez help Katie Lee Joel make brisket in a slow cooker, a great way to treat Dad for Father's Day.

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Thursday, July 15, 2010

The Pressure Cooker

The Kitchen-A flashback:

Bright is the kitchen
Below the curling fumes and dark chimney
With the playfulness of
Dancing fires and murmuring vessel-lids.

The Picture Fades:

Among the gossiping utensils
Flourished a cooking vessel
With an ear-breaking prosaic sound:
"The mistress becomes lunatic!
She carries a new machine with her
With a handle and much space inside"

A stainless steel wept;
"We are about to be dismissed
As we dismissed the muddy ones"

Hearing the 'hot news'
The fire place began to melt
And then it decayed.

The Machine in Action:

The pressure cooker smiles
Sitting on a gas stove
And imagining herself as a
Climber of the Himalayas.

The new machine started to shrill out;
"I did not mean any menace
Yet you started pin pointing
The deformity in me!"

How an able-bodied damsel like me
Can be criticized so cruelly?

The novice continued'
"Better you go to the attic
And do take rest for a while
As you need to keep away
From my sturdy circular body."

On the attic stood some
Unlucky 'outdates'
Dreaming of the glorious days
But now have been whitewashed.

Peeping through the air holes
The 'relics of the past' sighed;
Why it hides the pressure of man's appetite?
We are not caring for anyone and anything.
We are revolutionaries,
And we react to the fire
And sometimes extinguish it.

You dull creation of the Continent!
Be reactive and cease whistling.
Your whistling reminds us
The howling of the dead
On the Judgement Day

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