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.

Stainless Skillet

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.

Stainless Skillet

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.

Stainless Skillet

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

Adapting Recipes For Waterless Cookware

Many of us want to cook healthy meals that are both pleasing to the eye as well as to the palate. There are literally thousands of cookbooks on the market that help us with that daily task of meal planning and preparation. Yet when it comes to waterless and greaseless cooking, there are very few cookbooks available. To enjoy a variety of recipes and receive the benefits of cooking without water and added fats, you will need to adapt recipes. The easiest way to do that is to know and trust your cookware. Three things are important in this process.

Use Lower Temperature Settings

Stainless Skillet

One of the benefits of quality stainless steel waterless cookware is the way it conducts heat-on low. One common mistake is to use a heat setting that is too high. Waterless cookware has a flat bottom comprised of 5, 7, 9 or possibly 12 elements (layers). This bottom of a waterless cooking pan needs to be flat to provide for even heat distribution. The special design of the encapsulated bottom of each stainless steel pot provides strength and rigidity that prevents warping. It also eliminates hot spots that may burn food. Heat is distributed evenly in all directions.

Adapting Recipes For Waterless Cookware

Understand Waterless Cooking
inse and freshen vegetables. Pour off excess water, cover utensil, close vent, set on low heat, and remember not to peek. These are the basic principles of waterless cooking. Every time you lift the cover moisture is allowed to escape. This can result in burned foods and/or extra cooking time. Always use the correct size pan. Vegetables should fill or almost fill the pan. If there is too much air inside the pan, the vapor seal will not form, and vegetables will burn. Many foods, like fruits and vegetables, have their own moisture. You can retain the natural moisture by cooking with low heat, the cover on, and the vent closed. There is an exception however. Dried foods, such as rice, pasta, or dried beans will have to additional moisture added to rehydrate.

Enjoy Greaseless Cooking
You really can prepare your foods without added oils and fats. Remember, you are cooking on a surgical stainless steel surface. To prepare meats, preheat the pan on medium (on some stoves medium high might be necessary) heat until water drops "dance" when they are sprinkled in the pan. Place the meat in the pan. It will immediately begin to sear, temporarily sticking to the surface. You should not try to move them until they are ready to turn. After 4 or 5 minutes, lift the corner of the meat. Do not force. The meat should release itself. When that side is seared, turn and cook on the other side for additional 4 or 5 minutes. Most meats, chicken, chops, and fish have natural fats and oils, so you don't need to add them. There are some who believe that cooking meats in stainless steel, rather than nonstick, pans will result in stuck-on foods and therefore messy cleanups afterward. Actually, nothing could be further from the truth. True, meats will stick during the searing process, but with the help of a spatula, these particles will easily come loose later in the cooking process.

Eggs, however, have no natural oil. You must add vegetable cooking spray to the pan or use a small amount of butter or margarine.

I have included a recipe for Chicken Pot Pie that I have adapted to waterless cookware. Once you get used to following the above principles, you will realize cooking with waterless cookware needn't be a scary, uncertain experiment but rather an enjoyable culinary experience. You don't have to be a gourmet cook to produce eye-appealing, tasty and healthy meals!

Chicken Pot Pie

2 lbs. boneless, skinless chicken thighs
1 medium carrot, diced
4 celery stalks, diced
1 large yellow onion, diced
1 Tbsp. minced fresh garlic
2 Tbsp. soup base (vegetable or chicken)
1 Tbsp. dried thyme
2 tsp. dried oregano
1 tsp. dried rubbed sage, basil, and parsley
1 1/2 tsp. salt
1/4 tsp. black pepper
4 cups heavy cream
2 cups water
1 large unpeeled Russet potato, diced
1 cup corn kernels
Pastry crust (optional)

Put chicken thighs in heavy stockpot and saute until cooked all the way through. It will begin to shred at this point. Add the carrots, celery, onion, and garlic. Saute until carrots are tender. Add the soup base, thyme, oregano, basil, sage, parsley, salt, and pepper. Cook until fragrant.

Add the flour and cook for about 5 minutes, stirring often. Add the cream, water, potatoes, and corn to the pot. Cook until a fork goes through the potatoes without resistance. The starch in the potatoes and the flour will thicken the mixture. If you want a really thick filling, add more flour.

Put chicken mixture into a pie pan or other baking dish. Cover with single pie crust or puff pastry. Seal the edges. Heat at 350 degrees. (You can also serve the filling over biscuits that have been heated according to directions.)

8 servings

Adapting Recipes For Waterless Cookware