Cooking Filet Mignon

Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat lacks some of the flavor held by meat that has the bone attached. In order keep the flavor, you must cook filet mignon quickly. This can be done a variety of ways, including broiling and grilling.
It should never be cooked beyond medium rare, because the more done it is, the less tender and more dry it becomes and the more flavor it will lose. You should always use a dry method of cooking, even when it will be a quick method. Methods of cooking that are dry are such types as roasting, pan frying, grilling, broiling, etc. Since this cut of meat is more dry than others, you will not want to cut the meat to check to see if it is done. Instead, you should touch it. The touch-method of checking is not as hard as it may sound:

1. If the meat feels hard or firm, it is too done.

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2. When the filet mignon is soft when you touch it and your finger leaves an imprint, it is rare.

Cooking Filet Mignon

3. If it is still soft, but leaves no imprint, and is slightly resilient, then it is medium rare (best for this particular type of meat).

The reason filet mignon is often wrapped in bacon (this wrapping is called barding) is because this particular cut of meat has no layer of fat around it. The bacon not only adds extra flavor to the filet mignon, it also gives it the fat necessary to keep the meat from drying out. This is a concern since the strips are so small in filet mignon and they have less fat than most cuts of beef.

What to serve with Filet Mignon

Since the flavor of filet mignon tends to be quite mild, many people prefer to serve it with sauces, either smothering the beef or as a dip. There are many different choices for the best sauce for filet mignon and most depend solely on the person's particular flavor preference. Some consumers prefer to have a certain type of steak sauce for dipping and some may prefer a marinade to add flavor during cooking. Either of these can turn out well.

Wines & Filet Mignon

There are many different types of wines that are good to serve with filet mignon, and determining which one will go best with it depends largely on the flavor of the sauce. This is especially true if the sauce is rather strong, or has a flavor that is stronger than the filet mignon itself. The best wines to match with filet mignon are dry, red wines such as Merlot. If your preference is a sweet wine, you may want to consider trying a White Zinfandel (if this is your choice, though, you will not want to use very much pepper on the filet mignon). If you are a white wine drinker, the best match for filet mignon will be a rich Chardonnay.

Tips for cooking Filet Mignon

-When selecting tenderloin or slices, choose the lighter color over dark red. This indicates more marbling which makes it more tender. This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.

-Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.

-Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).

-Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. -If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.

-Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.

-Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.

-To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

Cooking Filet Mignon

How to Smoke a Turkey Breast Using an Electric Smoker

Turkey is a traditional dish during Thanksgiving and other family gatherings. You may stuff it or may not. You may bake it in the over through reading the package guidelines. For something special, you may want to learn how to smoke a turkey breast with the use of an electric smoker. You simply need a bit of time and energy; you may deliver a special delicious sensation.

Price a smoked turkey at your favorite ham store, as well as the label will have you reconsidering your own menu instantly. Therefore, a smoked turkey at home is an excellent option. You can smoke it immediately compared to several meat cuts, and an electric smoker creates them secure and easy to ready.

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However, remember that a turkey and other sorts of poultry are specifically kind to free radicals that can trigger food-born ailments. Smokers prepare and cook at lower gentle heat and a common sized Thanksgiving turkey of about 20 pounds or more may stay in the risky temperature range about 40-120 degrees lengthy enough to stimulate risky bacteria. With this, countless grill experts suggest smoking a turkey below 12 pounds. This particular size of turkey cooks fast and is secure as opposed to bigger turkeys.

How to Smoke a Turkey Breast Using an Electric Smoker

When smoking it, place the turkey in the smoker to notice the meat thermometer when you open the door. Remember, turkeys take approximately half an hour each pound in 225-degree temperature. A turkey that weighs 10 pounds, it may take approximately five hours to reach the inner temperature of 165 degrees.

Put enough hickory chips to soak and check the smoker from time to time and refill the chips and water pan if necessary. Still, the more frequent you observe the more heat it will lose and the longer the meat will be cooked. Make sure to follow the directions as well as recommendations properly.

Cautiously remove the turkey inside the electric smoker when it reached the internal temperature of about 165 degrees. Using the foil, cover the turkey and let it rest inside a room temperature for about 15 minutes prior to carving it. Serve with your preferred side dishes along with the remaining flavorful sauce.

How to smoke a turkey breast is a bit easy, and it allows your kitchen for any other obligations. Feel free to try it yourself at home. You may brine the turkey, inject it using different flavorful seasonings, and rub it with your preferred spices and any added option. Of course, another brilliant idea is putting beer, wine, or juices to the drip pan to moisten and enjoy the fun of smoking a turkey.

How to Smoke a Turkey Breast Using an Electric Smoker

What You Need to Know About Oil Fondue

Let's talk about meat fondue recipes and what you need to know first. Meat fondue also known as oil fondue is a method of cooking all kinds of meats, poultry, and seafood in a pot of heated oil.

Each person participating in a fondue experience, cooks his/her meat by placing a small portion or chunk on the end of a long fondue fork and placing it inside the pot of oil to cook. When the meat has finished cooking in the oil, it's then placed on a small plate where you can then dip each piece of cooked meat into previously prepared sauces. Meat fondue recipes can also be prepared as a broth fondue, replacing the oil with your favorite broth - chicken, vegetable, or beef - to name a few.

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Below, I've provided a pretty organized way of preparing and eating meat fondue recipes. Hope you find this helpful!

What You Need to Know About Oil Fondue

First, it's great fun and an easy way to entertain a good group of friends or family. With fondue cooking, everything can be done ahead of time and your guests cook their own food! How easy is that?

Oil fondue is used for cooking meats such as beef, lamb, chicken, fish, and seafood. The great thing is, you can do oil fondue as either an appetizer or as a main entree.

Second, you need a good and reliable cooking unit. With meat fondue recipes, the pot needs to be one that keeps the oil hot and is safe to use at your table. There are a wide range of fondue pots in a variety of styles. Some are complete sets including fondue condiment sets and special fondue plates and forks, as well as burner, stand, metal pot, and a tray to protect the table and catch spatters.

Other types, you'll need to buy each item separately. But that has its advantages in that you get to create your own customized fondue set in the colors you want and the accessories that you want to use.

Fondue pots are made specifically for a range of different purposes. Stainless steel, aluminum, copper and silver plate or sterling silver pots are generally used for oil and meat fondue recipes where enamel-coated cast iron or ceramic pots are used for cheese or chocolate fondues. In today's market, you can also find non-stick coated fondue pots that make cleaning not such a chore.

With the wide variety of pots and cooking units also comes with a wide variety of price ranges - from very inexpensive to costly. The thing to look for, in my opinion, is the sturdiness in the construction of the pot. If you are looking for and all-purpose container that can be used for more than oil fondue, make sure the unit has the capability of being able to adjust the heat source.

Fondue Bourguignonne is a traditional meat fondue recipe. The pan used for this is wider at the base and curves in at the top. Why? Because it eliminates some of the spattering that occurs when raw meat hits the hot oil and the shape helps to hold the heat. Most bourguignonne pots are are 1 1/2 to 2-quart capacity.

What if you don't have a fondue pot or don't want to spend the money on one? You can always improvise with any good heating unit that burns denatured alcohol, canned heat, or butane. The container for the oil could be any saucepan or chaffing dish. It must be one that is at least 3 1/2 inches deep and not more than about 8 inches in diameter. If it has straight sides and possibly curves inward at the top, even better. Like the bourguignonne pan, it reduces splatters and keeps the heat.

Some other items used with fondue pots:

• Fondue forks and plates are designed for cooking and serving meat fondue recipes and are available in a wide range of materials, sizes, shapes, colors, and of course, price ranges.
• Long bamboo skewers can be used instead of forks. The disadvantage is, it's sometimes harder to keep the meat or bread on the skewer while it is cooking and the oil can be so hot that you risk getting too close to it and burning yourself.
• Fondue forks are long - at least 10 inches long - and have insulated tips for safety from burning when using oil or broth fondues. The tines on the forks should be generous in length and not made of flimsy materials. Many places that sell fondue pots and their accessories will provide a set of forks with different colored handles for each. This works similarly to the little doo-dads we attach to wine glasses for identification purposes. There's also a fun fondue game you can play to get the party started.
• Fondue plates are special because they have little sections built into them in the form of small indentations for sauces and a larger section for the meat. They are convenient and nice to have, but not necessary. These plates are usually available in ceramic, china, pottery, plastic or metal.
• Fondue sauce bowls are often used and are particularly festive when the colors or designs of the bowls complement the rest of the fondue set. They are passed around with the different fondue sauces to each of the guests.

Below is the recipe for Fondue Bourguignonne:

What you'll need:

- 3 pound piece boneless beef sirloin or tenderloin

- 2 cups cooking oil (canola or other vegetable oil)

OR

- 1 cup oil + 1 cup Clarified Butter

- Salt and Pepper to taste

- Dipping sauces (go to http://www.easy-appetizer-recipes.com/fondue-dipping-sauces.html for recipes)

Trim the fat from the meat and cut into bite-size cubes. Keep refrigerated until about 20 minutes before serving. This recipe lends itself to doing everything in advance of your party, makeing it an easy recipe.

For a variation, try marinating your beef using a Sesame Soy Marinade. Enjoy!

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great info on Fondue and other types of appetizers and appetizer meals, visit http://www.easy-appetizer-recipes.com

What You Need to Know About Oil Fondue

How to Cook Tenderloin Steaks

Tenderloin is the most tender part of the cow. Filet mignon is another name for this cut and if you like succulent, lean, and boneless steaks, you will love it. Tenderloin is not a cheap cut of beef so if you are investing in this fine cut, you will want to know how to cook it to perfection, maintaining its fine texture, compact shape and subtle meaty flavor.

This cut of the cow is waste-free, versatile, and quick to cook. You can cut it into strips for a stir fry or pasta dish, cubes for kabobs or simple broil, grill or pan fry the filet mignon. Marinated steak recipes are also useful for giving extra flavor to this tender ingredient.

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How to Grill It

How to Cook Tenderloin Steaks

Grilling is the cooking method of choice for most filet mignon connoisseurs because the flavor is so good. One inch thick tenderloin should be grilled uncovered over moderately hot coals for about fourteen minutes for medium rare to medium. Turn the meat occasionally.

If you want to grill extra thick cuts of filet mignon, an inch and a half thick for example, it is best to cover the grill and cook them for about fifteen minutes for a medium rare to medium doneness, turning the meat once or twice.

How to Broil It

Broiling is just as easy as grilling and if you have one inch thick steaks, put them in a broiler pan so the beef surface is two or three inches from the heat source. Cook the beef for fourteen or fifteen minutes for medium rare to medium.

For thicker cuts, have the filet mignon three or four inches from the heat and broil it for about twenty minutes. If you are using the broiler, just turn it once, halfway through the cooking time.

How to Pan Fry Your Beef

Heat a heavy nonstick skillet over a moderately high heat and then add your half inch thick beef tenderloin without crowding the pan. Let it cook for about four minutes uncovered, turning the meat over once.

If the beef is three quarters of an inch or a whole inch thick, they will take between eight and thirteen minutes to cook in a skillet. Turn the meat occasionally as it cooks.

Tips for Tasty Tenderloin

Browning your steak makes it look extra appealing. Make sure you blot the raw meat on paper towels before you cook it, to encourage browning. You can marinate the meat briefly before cooking it to give it extra flavor.

Easy steak marinades can break down tough cuts of steak but because tenderloin is already tender, it should only be left in the marinade for about twenty minutes. Over-marinating already tender cuts of steak can turn them to mush.

Cook the beef over a moderate heat. If the heat is too high, the outside of the meat might burn before the inside is cooked. A thin steak can be cooked at a higher temperature because the overall cooking time will be less. Turn the meat with a spatula or tongs because piercing the meat can let the tasty juices escape.

How to Cook Tenderloin Steaks

Cast Iron Skillet - The Only Pan You'll Ever Need

A cast iron skillet may not be the only pan you need in your kitchen, but I will make a case for a 12" cast iron skillet being the most useful piece of cookware you can own.

Once you get past the common stereotype that a cast iron skillet is just for cooking over a campfire, you realize what an amazingly versatile tool it is.

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The obvious use of a cast fry pan is for frying stuff. A cast iron frying pan does an excellent job of preparing steaks, pork chops, fried chicken, and anything else that you would use a stainless steel or aluminum skillet for. Properly seasoned, a cast iron frying pan can also cook eggs and other sticky dishes that you might think you need a non-stick pan for.

Cast Iron Skillet - The Only Pan You'll Ever Need

This brings up the point that cooking with non-stick pans may have health risks, and your non-stick cookware will require replacing every few years. By comparison, a cast iron skillet does not introduce toxic chemicals into your food and can last many generations.

A cast iron skillet has many other uses besides frying if you exercise some culinary creativity.

You can bake with it in the oven, or in a BBQ. (I've made pie in a BBQ. It was entertaining and turned out amazing.)

Here are the sizes of some common baking dishes:

* 9" round pie plate - 63 sq. inches
* 8 x 8 cake pan - 64 sq. inches
* 9 x 13 cake pan - 117 sq. inches

Lodge 12" cast iron skillet - 113 sq. inches

You can see, a 12" skillet can be substituted for a 9x13 cake pan, two 8x8 cake pans or two 9" round pie plates. This means, pies, cakes, and baked casseroles can be made in your skillet.

A cast iron skillet can also be used for most things that you would use a baking stone for. The main purpose of a baking stone is to even out the hotspots and temperature fluctuations in your oven. A cast iron skillet has similar enough thermal retention and thermal mass that you can substitute it for a baking stone in many recipes. In other words, pizza, cookies, and bread can all be cooked in a cast iron skillet.

Because of its excellent heat retention, a cast iron skillet is a good choice for deep frying. You can make fish and chips, latkes, donuts, corn dogs, and more in your skillet.

A large skillet makes a great roasting pan. Chicken, ham, and prime rib all come out great.

A cast iron skillet can also be used for soups and stews. A Lodge 12" Skillet has a capacity of 3.9 quarts so it can do pretty much anything you would use a 4 qt. pot for. For example, my wife makes french onion soup in ours. She caramelizes the onions on the stove top, adds the rest of the ingredients to make the soup and simmers it, then puts bread and cheese on top and puts the whole thing in the oven to finish.

This is just the tip of the iceberg. Baked mac and cheese, pancakes, omelets, calamari, pannini's, pies, cobblers, bread, pizza, steaks, cookies, cornbread, soups, stews, biscuits, roasts, stir-fry's, hamburgers and more, all from the same pan!

Some people may consider a 12" skillet to be too large to be their main cook pot. Rarely is "too large" a problem. There are few situations where a pot that is small can perform a task better than one that is large. However a pot that is too small for the dish you are preparing is completely useless. There is very little you can do with an 8" or 10" skillet that you can't do with a 12", but there are plenty of dishes you can prepare in a 12" fry pan that won't fit into an 8" or 10".

I have nothing against smaller skillets, but after much experimentation have decided that if I could have only one it would have to be a 12".

Cast iron cookware is inexpensive, environmentally friendly, incredibly versatile, and lasts almost forever. Most importantly, it makes great food.

Whether you are heading out on your own for the first time or are an experienced cook looking to rediscover a better way of cooking, get yourself a cast iron skillet and discover for yourself why it may be the only pan you really need.

Cast Iron Skillet - The Only Pan You'll Ever Need

Smart Pressure Cooker - Smart Chef

Forget whatever horror stories you heard about your grandmother's pressure cooker. For time saving, flavor and nutrition no cooking method beats today's safe and reliable pressure cookers. You can get home at 7:00 and have a complete, fresh, homecooked meal on the table by 7:30 or even earlier. Put those soggy, bland microwave meals behind you, and get ready to accept the adulation of your adoring family.

Here is how a pressure cooker works its magic. The cover or lid locks in place creating a closed system at a standard 15 pounds of pressure. At this pressure water boils at 257 degrees F instead of the usual 212 degrees F. The higher temperature cooks the food faster. About three times faster than regular stove top cooking methods. Small to medium-sized potatoes cook in five minutes, and a whole "roast" chicken dinner cooks in only twenty minutes. All foods, vegetables in particular, keep their color and their flavor. Nutrients stay trapped in the pot instead of dissipating in a cloud of steam.

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For family use the Kuhn Rikon 7 liter stainless steel pressure cooker is the gold standard. An aluminum disk in the base, sandwiched by stainless steel, cooks evenly on gas, electric, ceramic and induction stovetops. That old, dancing pressure valve that scared the beejezus out of your grandmother is replaced with modern safety features that quietly regulate pressure and keep the lid safely locked while the contents are pressurized.

Smart Pressure Cooker - Smart Chef

Presto pressure cookers have been around for a long time and offer a variety of different sized stainless steel and aluminum pots. Professional chefs prefer a stainless pressure cooker because it is nonreactive and can be safely cleaned in a dishwasher, but aluminum is also a good choice if weight is a consideration. You want heat resistant double handles, one on each side of the pot, in every case. A 6 quart pressure cooker is minimum family size. Go larger if you will use it as a canner.

You are better off sticking with a name brand manufacturer even when price is your primary consideration. Quality control is likely to be better but more importantly you want to be able to get replacement parts when you need them five or ten years from now. Valves get lost. Gaskets wear out or get damaged. A loose fitting lid doesn't affect your stock pot but it will put your pressure cooker out of business.

Many models come with useful accessories like racks, trivets or vegetable steamers which keep food from sticking to the bottom of the pot. Most chefs brown meats before attaching the lid so sticking does occur. You may still want to avoid nonstick interiors, however. The occasional inconvenience of a little extra cleaning far outweighs the risk of a pitted or peeling interior coating. Nonstick interiors are less of a potential problem with electric pressure cookers.

Cuisinart makes a programmable electric pressure cooker worth considering. Priced between the Presto and the Kuhn Rikon pressure cooker its push-button controls and digital display make an attractive package. The Cuisnart can be programmed for high or low pressure cooking, browning, simmering, sauteing or warming. And you got to admit that an electronic thermostat is more foolproof than setting a stovetop control to a precise position. You do give up some flexibility, however, because you can't open the lid until the cooker says you can. With the stove top models you can instantly drop the pressure and open the lid by putting the unit under cold water.

Dozens of specialized pressure cooking recipe books are available.

Smart Pressure Cooker - Smart Chef

Western Decorating Ideas For Your Kitchen

If you are into the Western decorating theme, you can have a lot of fun using it to decorate your kitchen. In fact, you can take one element of the theme and go crazy with it. For instance, one Western decorating idea is to focus on a Western object like some cowboy boots or a cowboy hat. You can even combine elements and use both of them as your central decorating theme.

You can find all types of decor in the Western decorating theme. Try looking for cookie jars or other ceramics that you can sit out on your counter for an interesting effect. Also look for western themed curtains and light switch covers. One fun way to spend a Saturday afternoon is to scour the local antique shops for Western themed decor. You'll be surprised at the interesting items you can find! You can use browns, red, navy, or cream to pull in the Americana theme to the mix as well.

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One great way to pull off the theme is to also look for accents made of unfinished wood. You can often find tables and chairs that actually look like they were made with unfinished logs. These are perfect for a Western decorated kitchen. In addition, you can use photo frames that look unfinished and put pictures of your family or of western mountains and hills in them. You can also find many items made from tree branches or logs as well as items made from deer antlers and items covered in cow hide (either faux or real!)

Western Decorating Ideas For Your Kitchen

Another great thing to use is copper or black iron accents. You can get away with either of these. If you have a pot hanger over your kitchen island, you should try mixing both copper pieces and cast iron pieces. In addition, you can even use cast iron skillets or pans as wall decor and hang them accordingly. And don't forget pot holders, tablecloths and dish towels made with Western theme fabrics.

Try your own Western decorating ideas in your kitchen to see exactly what works for you and what doesn't. The Western theme is perfect if you love to constantly feel like you are the "Wild West" or in a log cabin. It can look great in any home if you are consistent with the decor. Using Western style accents on the counters, window treatments, floors and walls will help pull the look together and make you feel like you are rustling up grub for your cowhands on a Western ranch even if you are living in a modern city home!

Western Decorating Ideas For Your Kitchen

Learning How to Cook Salmon Fillets

While most people who cook salmon regularly would suggest grilling as the only option for cooking salmon steaks, how to cook salmon fillets is a little more open to preference. What is most important is to use methods and recipes that complement salmon's natural and nutritious flavor.

Salmon fillets are boneless and can be smoked and used as lox. Since all skin and bones have been removed, salmon fillets are excellent for recipes requiring gourmet presentations. When buying fillets, ask to have it filleted and skinned, and to remove pinbones. A general rule is 6 ounces of raw salmon is considered a good serving size.

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How to cook salmon fillets is as varied as the flavors you can add: smoking, steaming, poaching, pan-frying, curing and baking are just a few of the options.

Learning How to Cook Salmon Fillets

A Bourbon basted salmon is as easy as marinating a 1.5lb salmon fillet in a mixture of brown sugar, bourbon, green onions, soy sauce and vegetable oil. Marinate salmon at least 1 hr and baste the salmon at least once with the marinade. Grill the salmon for about 7 minutes per side or wrap in aluminum foil with some of marinade, place on cookie sheet. Bake in 375 degree oven for about 15-20 minutes.

Or you could slow roast the salmon, cutting it lengthwise and then crosswise to make 4 equal squares of fish. Rub the fish with a pinch of turmeric and season with salt and pepper. Roast the salmon, in lightly oiled oven-proof pan, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. Slow-roasted salmon looks bright orange when done, and will be moist in the center.

How to cook salmon fillets is as varied as your tastes. You can also slather both sides of the salmon with the olive oil, season both sides with salt, and bake (skin side down) over a bed of dill sprigs in an oversized shallow baking dish. Place salmon on top, skinned side down.

Whatever your gusto, salmon fillets offer a delicate and nutritious option for your cooking adventures.

Learning How to Cook Salmon Fillets

How to Roast Meat in an Electric Frying Pan

As well as fried foods like pancakes, eggs and burgers, you can use an electric frying pan to make stews, chili, and even soup. One of the best uses of this handy kitchen appliance though is roasting meat. This is because an electric frying pan distributes heat evenly. An electric skillet is a brilliant backup if your stove stops working and it means you can cook more food because you get additional workspace and using the electric pan means you can cook something else in the oven at the same time.

Also, because you can adjust your electric skillet's temperature easily, these machines are very good for cooks who are experimenting with temperatures and cooking times for their recipes.

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You might like to roast beef, pork, or lamb. Most meats roast nicely and if you are using an electric frying pan to make this meal, you will find the process to be relatively straightforward.

How to Roast Meat in an Electric Frying Pan

Tips for Juicy Roast Beef

If you want to roast meat for two people, you will need a medium sized electric frying pan. You will need a three to four pound roast, some chopped carrots and onions and some seasonings.

The first thing to do is add a few tablespoons of cooking oil to the electric frying pan. Set the temperature on the pan to 400 degrees F and let the oil warm up. Season your beef with salt, black pepper and any other herbs or spices you want to use. Carefully lower the meat into the electric frying pan and watch out, in case the oil spatters a bit. Brown the meat on every side.

It is important to ensure your beef is very moist while you are roasting it, because this means it will come out succulent and juicy when it is done. You can add a cup of water or beef broth to the pan if you want.

If you do this, you will need to cover the pan, else the liquid will evaporate, and the roast might burn. Turn the temperature down to medium and leave it to simmer slowly for half an hour.

Adding the Vegetables to the Pan

Take the lid off and arrange some chopped vegetables around the meat. You can use fruit if you prefer, or a combination of vegetables and fruit. This gives the roast an exotic flavor. Cook the meat with the vegetables or fruit for another hour, then take off the lid and see whether the vegetables are tender. Beef usually needs half an hour per pound, if you cook it in an electric skillet. Turn it halfway through the cooking time, to ensure it cooks evenly.

Stick a meat thermometer into the thickest part f the meat. If it reads 150 degrees F, it is done. If you do not have a meat thermometer, you can cut into the roast to see if it is cooked through. Let it rest for ten minutes before serving, to allow the juices to redistribute.

How to Roast Meat in an Electric Frying Pan

Best Chili Recipes - You Can Lose Weight Eating This Low Calorie Chili

In this article we will look at a low calorie, high protein chili recipe that is sure to please you and your family or guests. It is not hard to make a quality dish of chili as many times this dish gets bad press as being fattening and this is just not the case.

I love chili! I can eat it anytime of the year and never be unhappy with it! It is fast, and cheap like some of the girls I dated in college but that is another story entirely! Many people think that chili is fattening because of the carbs associated with it in the form of beans. Let me be the first to tell you that no one person has ever gotten fat from eating beans unless they bury them in fat and grease. Period! Chili, if done properly whether it is beef, chicken, or even pork can be a low fat, high protein shot that tastes great! The secret is to get the flavor you want from the ingredients and not from the fat! Believe me, this is not hard to do. Here is a low fat, high protein chili with all the benefits of helping one to lose weight and stay healthy and not have all the fat that can be associated with day to day chili. This chili recipe will serve 6+/- people. In this recipe I will use beef, but you can substitute whatever kind of meat protein that you wish. Chicken, turkey, pork or even tofu if you want to make this a vegetarian style of chili. There are also tofu products that are textured like tofu sausage that is really excellent for chili recipes. So here we go with the ingredients.

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The ingredients you will need are:

Best Chili Recipes - You Can Lose Weight Eating This Low Calorie Chili

1. 1 1/2-2Lbs of lean ground beef. It should be 10% or less if you can get it.

2. 4 garlic bulbs finely chopped.

3 tablespoons of either California or New Mexico chili powder.

1 dash of cayenne for added heat if you like. The thermogenics and metabolism boost from it is good too!

I tablespoon of cumin.

1 teaspoon of smoked paprika.

1 large can of fire roasted tomatoes diced up. These cans are either 26 to 28 oz.

2 15oz can of some kind of red bean either kidney or Louisiana red bean. Pinto beans will do in a pinch though.

1 large onion chopped fine. Either a brown or red onion the choice is yours.

1 1/2 of a cup or more depending on taste of canned diced chilies. The Hatch chili variety is best in my opinion.

3 to 4 tablespoons of tomato paste.

1 or 2 dashes of Worcestershire sauce.

1 one little dash of salt or sea salt or even season salt, or you can leave the salt out for your guests to add themselves. I know salt make you hold water, but is some cases you just have to have some to bring the flavors of your food out.

OK! Lets cook:

1. Get your hands on a large skillet of either the no stick, stainless steel or my favorite a cast iron skillet and take your very lean ground beef and brown it up. When the beef is browned and not burned, it is time for you to drain off the excess fat from the skillet. I usually put the beef in a bowl and then take another bowl and place it on top of the bowl with the beef and squeeze down and tip sideways over the sink and squeeze all that extra fat out of the beef. I leave what little grease is still in the pan and if there is too much I drain it out until only a slick remains.

2. Now it is time for you to put the beef back into your skillet and put the garlic, chili powder, and cumin in for you to mix together on a low medium heat. When the total ingredients in the skillet are hot and simmering as you can tell from the little bubbles on the sides of the skillet it will be time for you to add y our tomatoes, onions, chilies, beans, and tomatoes to the recipes and stir them together and let them blend. It is good to let this mixture cook for 2 to 4 hours on low simmer and you should check it every now and again with your spoon to see if you want to add anything to this recipe. About ten minutes before the dish is done add your Worcestershire sauce, smoked paprika and salt. Keep on low for another thirty minutes and then turn the heat off and let the flavors marry to each other. When your guests arrive it is chow time!

Best Chili Recipes - You Can Lose Weight Eating This Low Calorie Chili

Different Types of Pots and Pans

Pots and pans are the basic essentials for the average kitchen, but before you buy, you might want to consider all of the choices you have to choose the best ones for you and your kitchen. Pots and pans come in different materials like aluminum, anodized aluminum, cast iron, copper, non-stick, and stainless steel.

Aluminum

Stainless Skillet

Aluminum pots and pans are usually cheaper than most other kinds of cookware. Aluminum is lightweight but fairly durable and can withstand high temperatures. One drawback is that it reacts with acidic and alkaline foods altering the taste, you can still use aluminum and avoid this problem by using anodized aluminum.

Different Types of Pots and Pans

Anodized Aluminum

This type of aluminum cookware has a special coating to prevent the aluminum from reacting with certain foods. It is a great choice to cook with, but the coating can be sensitive. To avoid damaging the coating, do not cook highly acidic and alkaline foods in them, also, hand wash these pots in warm, soapy water instead of putting them in a dishwasher with harsh soaps.

Cast Iron

Cast iron pans are also fairly inexpensive, but can be a little more than aluminum. This type of cookware takes longer to heat up, but once heated, holds the heat well. This makes it ideal for slow cooking and frying. The drawbacks are that it's very sensitive and rusts, stains, and becomes pitted easily. To best care for your cast iron, do not wash it with soap, but run a damp paper towel over it after cooking to clean any excess food off.

Lined Copper

Copper pans are more expensive than most, but conduct heat extremely well. They heat up fast when on the burner and cool down fast when taken away from the heat. Copper pans must be lined with another material, otherwise the copper reacts badly with food making it poisonous and altering the taste. For this reason, copper should be delicately hand washed and relined every few years.

Non-Stick

These pots and pans simple have a special coating that keeps foods from sticking to it. These should not be washed in the dishwasher or with abrasive scrubbers, but gently washed in warm soap and water.

Stainless Steel

This moderately priced material is very durable, but alone, does not conduct heat well at all. For this reason, when shopping for stainless steel, look for pots and pans with a thick layer of copper or aluminum on the bottom for better heat conduction. It is best to wash these in warm soap and water, and these can withstand nylon scrubbers.

These are the main materials that pots and pans come in. And for the adventurous cook, there are other wonderful and exciting types of pots to choose from like crock-pots, stockpots, saucepans, and crab pots to name a few.

Different Types of Pots and Pans

How to Get Stainless Cookware on Sale - Especially Farberware

Need stainless steel cookware and at the best deal around? Look no more. I will share with you some good information about price and shopping, along with a bit of a review. Buying from a reliable source is also my idea of a comfortable purchase.

A great set of shiny new cookware can change your life in the kitchen. At any stage of your cooking life, some new equipment will always improve your inspiration and your expertise. Picture yourself--yes-- as captain of your kitchen, a good chef at any time of any day.

Stainless Skillet

Can you imagine a busy chef needing a saucepan that isn't there? Imagine, then, owning a whole set of cookware that is just right and is there for you. Imagine, too, getting it on sale! When you know that you're getting a really good deal, it takes the stress out of shopping.

How to Get Stainless Cookware on Sale - Especially Farberware

I found Farberware's Millenium 12 piece Stainless Steel Cookware Set, for example, a rather amazing assortment for the price at Amazon.com. Here's what's included:

• The big Stockpot 8 Qt.--with Glass and Steel Lid--for pasta, soups, stews, chile and more
• 3 Saucepans, all with Stainless Steel and Glass Lids
• 2 Skillets, one 8 inch and one 10 inch and two untensils: slotted spoon and turner

Picture an assortment like this; it's basic and it will work through all your ideas and meal plans. This type of cookware is not delicate. Use it, cook with it, store it easily.

Here's why this cookware is so popular

• Stainless Steel Glass see-through lids
• Easy cleanup.
• Works with any stove top, flame, electric or ceramic.
• Farberware quality generation after generation. Since 1900. Made in the USA.
• Affordable price.

To get personal for a moment here, my own Farberware has been with me for years, including two pots that I inherited and are still like new with handles still tight. Stainless Steel is for real cooking. Some foods need the reliance of metal for browning and glazing.

Finding Farberware Stainless Steel cookware on sale is a treat.

How to Get Stainless Cookware on Sale - Especially Farberware

Secrets of Perfectly Moist Chicken Breast Recipes

Sometimes it is difficult to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.

You have to be careful when making a chicken breast recipe and that applies to anything from easy chicken enchiladas to chicken stew. Chicken must be cooked to 165 degrees F in order to be safe to eat but a lot of people overcook the chicken and dried out chicken is not enjoyable to eat!

Stainless Skillet

There are various ways to cook boneless chicken recipes, including grilling, steaming, sauteing, deep frying and baking, but one of the best secrets for moist chicken breast recipes is to poach the chicken in a little liquid after sealing the outside. Not only does this cooking method add lots of flavor but it stops the chicken from drying out.

Secrets of Perfectly Moist Chicken Breast Recipes

An Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for two people. A nonstick stainless steel skillet is best to use, if you have one. The amounts of broth, flour and olive oil are approximate and it depends on the size of the breasts and the size and shape of your skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a wholesome and delicious dinner. You can use any herbs you like, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or even a pinch of mixed herbs.

You will need:

• 2 chicken breasts
• 1/2 pint chicken broth
• Salt and black pepper
• 1/2 cup all purpose flour
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 teaspoon lemon juice
• 1/2 onion, chopped
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano

How to make it:

Sprinkle salt and pepper over the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet over a medium heat until it can evaporate droplets of water you drop into it. Pour a little olive oil into the pan. You could also use canola oil or any fat with a high smoke point. You should coat the bottom of the pan with oil but that is enough.

Add the chicken breasts to the hot pan and sear them for a couple of minutes until they are golden brown. Turn them over and sear the other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you will not be able to brown all your chicken properly.

Turn the heat down to low, and then add chicken broth. It needs to come a third of the way up the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the onions, rosemary, oregano, garlic and lemon.

Cover the pan with a lid that fits tightly and cook the chicken breasts over a low heat until they are done. They are done when a meat thermometer reads 165 degrees F in the thickest part of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is done when it is white all the way through with no hint of pink in the middle.

Secrets of Perfectly Moist Chicken Breast Recipes