Why Marinades and Rubs are Important


Too many cooks, especially folks who dutifully take care of preparing family meals, overlook marinades and rubs. I personally love the wonderful results I obtain merely by paying a bit of attention to my meat or seafood prior to starting to actually cook it. This is a great time to season and impart various flavors to meat and seafood.

Take a look at the recipes below, and try a few of them. I’m quite sure you will immediately become a fan of marinades and rubs, just I am. I’ll start with marinades . . .

A marinade is a seasoned mixture that adds flavor and in some cases tenderizes. Marinades are commonly used with thin cuts, such as steaks. A flavoring marinade is used with tender beef cuts for a short time, about 15 minutes to 2 hours.

A tenderizing marinade is used with less tender beef cuts, usually the chuck, round, flank and skirt.Tenderizing marinades contain a food acid or a tenderizing enzyme. Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.

Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Longer than 24 hours will result in a mushy texture. Tenderizing marinades penetrate about ¼ inch into the meat.

Always marinate in a food-safe plastic bag or nonreactive glass or stainless steel container. Turn steaks or stir beef strips occasionally to allow even exposure to the marinade. Allow ¼ to ½ cup of marinade for each 1 to 2 pounds of beef. Always marinate in the refrigerator, never at room temperature.

If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce. Never save and reuse a marinade.

Creamy Chocolate Souffles


The key to a successful soufflé is room temperature egg whites! This is a wonderful recipe for individual ramekins dusted with powdered sugar and served with a warm chocolate sauce.

  • 8 oz. bittersweet chocolate, chopped fine (use a good chocolate like Valhrona)
  • ¾ cups boiling water
  • 6 egg whites (room temp)
  • ¼ cup sugar
  • Softened butter and additional sugar for ramekins

Butter ramekins inside and around the top well. Swirl sugar inside and on top to coat.

Place the fine chopped chocolate in a medium bowl and pour the boiling water over the top. With a hand whisk, blend until the chocolate is melted. Cover and cool to room temperature. Whip the egg whites in a clean bowl with a wire whisk attachment and gradually add the sugar. Whip to medium stiff peaks. Immediately fold the meringue into the chocolate mixture. Spoon into each ramekin dish filling to the top and bake at 400 F. Cook about 15 minutes (do not open oven door). The soufflés should be well risen. Dust with powdered sugar and serve with chocolate sauce.

Chocolate Sauce:

  • ¾ cup half and half
  • 1 T. salted butter
  • ½ lb. semisweet chocolate chips (1 1/3 cups)
  • ¼ teaspoon pure vanilla extract
  • 1 oz. amaretto

Bring the half and half, booze, vanilla and butter to a light simmer. Pour over the chocolate in a bowl, let sit for about 1 minute, then whisk until smooth. If necessary, place back on gentle heat to warm, but never place over high heat. Serve warm.

More chocolate souffle recipes:

Delicious French Toast Casserole

Delicious French Toast Casserole
Delicious French Toast Casserole

1 cup firmly packed brown sugar
8 teaspoons butter
2 tablespoons corn syrup
French Bread
5 eggs
1 ¼ cups 2% milk
1 teaspoon vanilla
¼ teaspoon salt

Combine the sugar, butter, and corn syrup in a small saucepan. Bring to a boil, turn heat down and simmer until syrupy.

Pour the syrup over the bottom of a 13 X 9″ pan.

In a bowl, beat the eggs, milk, vanilla, and salt. Slice the French bread into 1″ slices and lay flat over the syrup.

Pour egg mixture over the bread. Cover the pan and refrigerate overnight.

Preheat the oven to 350 F. Bake the toast for 45-55 minutes. Serve hot. Sprinkle with confectioners sugar if desired.

Texas Baguettes

If you thought you could never make bread at home, well you were wrong. This quick and easy recipe is absolutely delicious. Don’t be tempted to leave out the vinegar because it sounds like a strange ingredient in bread. It works some real magic in there. You will need a double trough French bread pan for baking.
texas baguettes
Texas Baguettes

1 T. active dry “instant rise” yeast
1 T. sugar
1 ½ cups warm water (105-115 degrees) (Make sure the water is in this range)
3 ½ cups bread flour
1 teaspoon apple cider vinegar
1 ½ teaspoons salt
½ cup canola oil

4 T. unsalted butter
2 large garlic cloves, minced
1 tsp. salt

In a 2-cup liquid measuring cup, combine the yeast, sugar and warm water. Stir gently to blend well. Set aside for about 3 minutes until yeast begins to bubble. In work bowl of food processor fitted with the steel blade, combine the bread flour, vinegar and salt. Pulse on-off 3 or 4 times to blend ingredients. Add the yeast mixture, scraping out cup with rubber spatula. Process to blend in the yeast, about 10 seconds. Stop and check the consistency of the dough. It should be very wet and sticky with just a bit of body. If it is really runny, add couple of tablespoons more bread flour, but no more! Process for 25 seconds to knead the dough.

Pour the canola oil into a large ceramic or stainless steel bowl and swirl to coat the sides with the oil. Grease your hands with some of the oil. Turn dough out into the bowl and use your hands to scrape it off of the blade and to get any bits of dough stuck to the processor bowl. Turn the dough over in the oil to coat all sides. Cover bowl tightly with plastic wrap and set aside to rise in a draft-free spot for 45 minutes, or until doubled in bulk.

While the dough is rising, melt the butter for the glaze in a small saucepan. Add the minced garlic and salt. Cover over medium heat for 1-3 minutes. Remove from heat and set aside.

When the dough has risen, preheat oven to 400 degrees and place oven rack in center position. Line a double-trough French bread pan with parchment paper and spray the parchment with non-stick vegetable spray; set aside. Grease your hands again with some of the canola oil in the dough bowl, and then flatten the dough, punching out all of the air. Pinch the dough mass in half. Lift each half of the dough and stretch it into a long piece almost as long as the pan. Place one piece of dough in each half of the pan. Don’t worry about bumps or wrinkles (in the dough). They’ll iron out as the dough rises.

Strain the garlic out of the butter and discard it. Brush both loaves liberally with the butter using a pastry brush. Place the bread pan on a long cookie sheet with shallow sides and cover the dough loosely with plastic wrap. Set aside to rise until dough has risen about a half inch above the sides of the pan, about 30 to 40 minutes.

Place bread in preheated oven and bake for 20 minutes, or until golden brown and crisp on top. Carefully turn the loaves over in the pan to brown the bottoms, then cook an additional 5-8 minutes. Place loaves on wire cooling rack and cool slightly before slicing.

Smoked Duck Diablos

This appetizer is fabulous and I will give you a tip on how to make the presentation very creative!
smoked duck diablos
Smoked Duck Diablos

3 duck breasts, skinless
4 dried figs, (mission figs are great)
1 small jicama (and 1 large one for presentation)
8 slices of smoked bacon (applewood)
4 jalapenos
4 oz. balsamic vinegar
Red chili glaze
16 wooden skewers
Salt and pepper
Quarter the figs from stem to nose. Marinate figs in the balsamic vinegar for 1 hour or more. Salt and pepper the duck breast and smoke in a stovetop smoker over high heat for 10 minutes. Cool and slice the duck into ¼ inch slices. Quarter the jalapenos and remove the seeds. Peel and cut the jicama into 16 French fry shapes. (Mandolin is helpful). Cut bacon strips in half and cook until halfway done or medium rare. Place bacon strips flat on a cookie sheet. Stack a fig slice, jicama slice, jalapeno slice, and duck slice at one end of each piece of bacon. Roll and secure with a skewer. Repeat 15 times. Bake in the oven for 15-20 minutes at 350 F. Serve with Red Chili Glaze.

Red Chili Glaze
1 cup champagne vinegar
1 to 1 ½ T. red chili flakes (if you like it hot 2 T.)
1 tablespoon garlic, minced
2 tablespoons onions, minced
2 cups light brown sugar, packed
¼ cup tomato paste
½ cup soy sauce
1 tsp. salt
1 stick sweet butter, cut into 8 to 10 chunks

Simmer champagne vinegar, chili flakes, garlic and onion in a heavy saucepan until reduced by half. Add brown sugar, tomato paste, soy sauce and salt and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks.

To serve:
Take the additional large jicama and half it. On your presentation plate, ladle out some of the chili sauce, place the halved jicama (cut side down) on the plate over the chili sauce, then stick the wooden skewers (with the duck diablos) into the jicama so they spike out on either side. This makes a very nice presentation!

Proper Measurements for the Gourmet Cook

Here’s the simple cooking equivalent measurements table I relied on when starting out. As you get going on becoming a gourmet cook, refer to it often, as proper measurements are critically important. However, as you become more and more familiar with the effects of herbs and spices and so forth, you will need to rely less and less upon it.

Liquid Measures
1 cup, 8 fl. oz., 1/2 pint, 237 ml.
2 cups, 16 fl. oz., 1 pint, 474 ml.
4 cups, 32 fl. oz., 1 quart, 946 ml.
2 pints, 32 fl. oz., 1 quart, 0.964 liters
4 quarts, 128 fl. oz., 1 gallon, 3.784 liters
8 quarts, one peck
4 pecks, one bushel
dash, less than 1/4 teaspoon

Dry Measures
3 teaspoons, 1 tablespoon, 1/2 ounce, 14.3 grams
2 tablespoons, 1/8 cup, 1 fl. oz., 28.3 grams
4 tablespoons, 1/4 cup, 2 fl. oz., 56.7 grams
5 1/3 tablespoons, 1/3 cup, 2.6 fl. oz., 75.6 grams
8 tablespoons, 1/2 cup, 4 oz., 113.4 grams,1 stick butter
12 tablespoons, 3/4 cup, 6 oz., .375 pound, 170 grams
32 tablespoons, 2 cups, 16 oz., 1 pound, 453.6 grams
64 tablespoons, 4 cups, 32 oz., 2 pounds, 907 grams

I hope these cooking equivalent measurements comes in handy for you as you begin your quest to become a gourmet cook.

Best Espresso Machines To Quench Your Coffee Desires

espresso machine
Want a legit and well built espresso machine to use at your office or just at your home without going to expensive coffee shops every time? Or you just basically want to flaunt your coffee tastes to your visitors by showing off your 5 star, trendy espresso machine, don’t worry, I got you covered. Here are 3 of the best home espresso machines that I personally recommend for their overall efficiency and style.

Nespresso Pixie Espresso Maker. Features programmable buttons that I find very nifty. It also heats up fast due to its Thermoblock heating technology. It also has a back-lit LED water level indicators to ensure the right water amount for maximum satisfaction. I also find the foldable drip tray a big plus if your a big cup user. just like me. Costs about $170 on Amazon right now, so if you want a budget friendly machine that packs a punch, this is not a bad purchase for you

And the next comes De’Longhi America EN750MB Nespresso Latisma Pro machine. If your into Italian style living, then this espresso machine is just right for you. Bounded with the Italian style build, which I personally adore, and its sensor touch display, it just screams trendy right from the get go. And seems to like details, because this particular model accentuates its finishes like a 5-star coffee shop style. Costs about $480 on Amazon right now, although its a bit heavy on the budget side, its still a great product if your not afraid to splurge on cash a little.

And for my last recommendation. The Jura Impressa C65 Automatic Coffee Machine. If your really not afraid to splurge on cash, and just intend to find the perfect espresso machine that’s easy, yet has many features, and delivers a punch that just leaves you breathless. This maybe it. It features a one switch simple operation concept. It’s really convenient for the average who just wants a good cup of coffee in the morning and not looking for much hassle. And did I mention that I like to use big cup? Yes I do, and this machine delivers, it can virtually hold any size due to its height-adjustable coffee spout. And out of all the machines I used, this delivers the finest milk foam ever. It just screams high quality to me, and I just love it. It costs about $1,015 on Amazon right now and yes, it might be a little higher than your current budget, but if your really looking for that high end, perfect and easy to use espresso machine, then this my friend is a great purchase, I guarantee that.

Spinach and Artichoke Dip for Chips

Spinach and Artichoke Dip
This dip is always a crowd-pleaser and one of my favorite appetizers to serve!

Spinach and Artichoke Dip

2 (10 oz.) packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne
¼ cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup ½-inch rindless Brie
1 cup grated Monterrey Jack cheese
1 (6 ½ oz.) jar marinated artichoke hearts, drained and chopped
4 strips bacon fried crisp, drained and chopped
¼ cup grated Parmesan
Assorted chips for dipping (pita chips, tortilla chips, bagel chips)

Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside.

Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.

In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring constantly, to make a light roux, about 2 minutes.

Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate.

Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.

All Clad Cookware: The Best Kitchen Investment

Do you like cooking? Do you enjoy or is it usually one hell of experience? Well, without dwelling much on questions, I wish to give you my own cooking experience with All Clad cookware. I never experienced this before and I am glad to write this review whole heartedly. Unlike other cookware which I do not want to mention, All clad cookware are unique and of course an undisputed choice for every one knowledgeable about kitchen utensils. Just as the name suggests, All Clad offers every collection you would think of from pans, pots, saucier, frying pan, braises, oven, boilers, and roasters.
Why I chose all clad cookware

After years of suffering with burns and bruises, a friend introduced me to these set of cookware. Well, I couldn’t believe her at first but on reading the numerous wonderful cookware reviews on the internet, I couldn’t resist giving it a try. The utensils are stainless, made from stainless steel. Well, I hope you understand what this means, I don’t waste a lot of my time scrubbing off dirt on the All clad.

So tough and durable, All clad are fast in heating so cooking doesn’t take much of my time. They have saved me from the heat in the kitchen, burns and bruises. All the frying pans and saucers come with cool handles for safety while cooking.

Another fascinating thing about these set of cookware is that they have the most appealing qualities. They are look great, have classic style and are versatile. I use one pot for base for several dishes from stews, pasta dishes, steamed vegetables, and still get same result with different cuisine techniques. No wonder, they are top rated stainless steel cookware.

The Try-ply design on this set of cookware allows even heat distribution between the aluminum exteriors and interiors. I bet you didn’t know about this, right? Yes this further makes them fast in heating.

I also enjoy the crack resistance on the pots and pans. They have a starburst finishing which makes them to withstand very high heat temperatures of up to 5000 without reacting with the food. The handles are ergonomic riveted thus making them cool throughout and lifting of food from one point to another isn’t a problem anymore.

Did I mention that All clad cookware have lids? Yes, the risk of food contamination while cooking or after is eliminated. Above all, the non-stick quality makes them easy to clean and probably the best cookware for rough kitchen antics. I believe I made a wise investment on this dazzling collection of cookware and my kitchen has greatly transformed.

Tips for Storing Meat

Meat products are highly perishable and potentially hazardous foods, so temperature control is the most important thing to remember when storing meats. Fresh meats should be stored at temperatures between 30 degrees F and 35 degrees F. Vacuum-packed meats should be left in their packaging until they are needed.

Under proper refrigeration, vacuum-packed meats with unbroken seals have a shelf life of three to four weeks. If the seal is broken, shelf life is reduced to only a few days.

Do not wrap meats tightly in plastic wrap, as this creates a good breeding ground for bacteria and will significantly shorten a meat’s shelf life. Store meats on trays and away from other foods to prevent cross-contamination.

When freezing meats, the faster the better. Slow freezing produces large ice crystals that tend to rupture the muscle tissues, allowing water and nutrients to drip out when the meat is thawed. Most commercially packaged meats are frozen by blast freezing, which quickly cools by blasting 40 degree F air across the meat.

The ideal temperature for maintaining frozen meat is -50 degrees F. Frozen meat should not be maintained at any temperature warmer than 0 degrees F. Moisture and vapor-proof packaging will help prevent freezer burn. The length of frozen storage life varies with the species and type of meat. As a general rule, properly handled meats can be frozen for six months.

Frozen meats should be thawed at refrigerator temperatures, not at room temperature or in warm water.

Why I Own a Rice Cooker

If we get into details about the philosophy of eating for those who have passion in cooking and also have read books like “the pot and how to use it” a good way for those who want to know how to cook well, the differences are not much as it is when using the same styles in rice cookers. But the aspects and theories used for cooking are the ones I can term as outdated.

Getting a good functional rice cooker isn’t even as expensive as many people perceive it to be, using a pot or “sufuria

Looking for the best cookware to buy


Christmas is behind us, but I don’t like last minute purchases. Invariably somebody gets forgotten. In any event, we sold old motorcycle last week, so I am left with some monies on my hand. If the money remains in my hand, it will be wasted. But I could buy some things such as cookware, which always come handy when there are occasions for gifting.

I am going through these best cookware reviews so that I can find one or two good sets. Since I intend to give them as gift, they have to be good. Nowadays, the choice seems to be between stainless steel varieties and non-stick varieties. In our times, we had many other types like we used earthen pots, copper pots, brass pots, aluminum pots, and iron pots. But now, the battle is confined between nonstick and stainless steel.

Of course there are more varieties under each of these categories. There is brushed stainless steel cookware which looks good. Some have copper bottom, and yet others may have core layer covered with stainless steel. Indeed there is more variety than what was available in the past, but still it appears the choice is only between stainless steel cookware and nonstick cookware.

I like the idea of buying anodized set though. It is somewhere between the two, i.e., it works like nonstick cookware so oil consumption would be low. And yet, it does not have any harmful compounds lining it.

Among the listed cookware, I liked Circulon’s Infinite (Hard Anodized) set of 10 pieces. It consists of 2 skillets, i.e., on of 8 inches, and another of 10 inches. Likewise, it includes a 2 saucepans, one of 1.5 quart, and another of 2 quarts. In addition to these, there is a stock pot of 8 quarts and a saute pan of 3 quarts. Except the skillets, all other pots and pans have lids. I think the set would be perfect for any newly weds. The lids have a handle to lift them up, but there is no plastic on that! Would it not be too hot? Even the handles are metallic. I am not sure that will not lead to some accidents.

Perhaps the 14 pieces Rachael Ray hard anodized cookware set is better. This set includes three sauce pans, i.e, 1 quart, 2 quart, and 3 quart. A 4 quart sauce pot has been added to the set, which includes 3 quart saute pan. The stockpot in this set has a capacity of 6 quarts. There are two skillets as well, one of which is of 10 inches, and the other of of 8.5 inches. The best thing about this set in comparison to Circulon’s set is that handles are covered by plastic.

I will go through some more of these cookware options, prepare a list as per my choice and then bargain at the shop to the get the best deal.

Shrimp Queso

quesoThis is a twist on regular queso that everyone will love!

Shrimp Queso

1 can Cream of chicken soup
¾ cup evaporated milk
7 oz. can diced green chiles
2 T. chopped jalapenos (optional)
4 oz. jar chopped pimento, drained
1 pkg. Ranch dip mix (Hidden Valley)
1 can Rotel tomatoes & peppers
1 lb. Velveeta, cut in cubes
2 T. minced fresh cilantro
4 T. unsalted butter
½ cup diced onion
1 lb. raw, shelled and deveined shrimp (big ones, not salad shrimp)
1 tsp. ground cumin
2 tsp chili powder
½ dried leaf oregano
Fresh cilantro, chopped, for garnish

Heat soup, milk, peppers, pimiento, dip mix, Rotel, Velveeta, and minced cilantro in saucepan over low heat, stirring constantly until cheese melts and mixture is combined.

In a nonstick skillet, melt the butter over medium high heat.

Add onion and shrimp and sauté until onion is tender and shrimp turns opaque.

Sprinkle with cumin, chili powder, and oregano. Stir into cheese mixture. Garnish with cilantro. Serve warm with chips.

Grab the best knife set without spending away all your monies!

Cooking is an art and I call myself a not so bad artist (stretching my arms towards perfection). Being very much into cooking, I depend a lot on my tools, which include utensils, knives, spoons, forks and a lot more. Among my tools, my knife sets indeed adorn a very special place.

chef knive
For many young beginners who are just into the world of cooking, selecting the best knife set seems to be a truly tedious task. Keeping them in mind, I would talk about my favorite knife set. Having used quite a good number of expensive as well as reasonable knife sets, I would strongly suggest that the non-stick knife set from Chefcoo is the best knife set 2016. The set that comes with a magnetic strip and a sharpener is simply a great addition to your kitchen.

Chefcoo’s non-stick kitchen knife set includes 9 pieces that can cater to all your needs like slicing, dicing, carving and so on. I just loved its bright and colorful look and picked it up. When I started using it, I just fell in love with it. The set contains a utility knife, a paring knife, a chef’s knife, a bread knife, a carving knife, a pizza knife, a cheese knife and a professional sharpener. Usually, slicing used to take away a lot of my time. But now with the set from Chefcoo, slicing is the easiest task I have in the kitchen. The knives are made of stainless steel and then given a colorful non-stick coating. For people who love vegetable carving, this is a must buy set. The handles of the knives are not slippery like the usual ones. The grippy handles of the knives give us great comfort while carving and slicing. Slicing meat and chopping vegetables is totally simple with this beautiful and convenient knife set.

Apple/Chipotle Pork Tenderloin

Apple Chipotle Pork Tenderloin
Apple/Chipotle Pork Tenderloin

½ cup apple juice
6 tablespoons soy sauce
¼ cup honey
½ tablespoon minced garlic
1 tablespoon minced ginger
½ tablespoon dry mustard
1/8 teaspoon Worcestershire sauce
¼ cup dark rum
2 pounds whole pork tenderloin

Reserved marinade
½ cup Apple jelly
1 canned chipotle chile minced (very fine)
1 teaspoon sauce from chipotle can
½ teaspoon dried thyme
Pinch grated nutmeg
1 ½ tablespoons lime juice

Mix together the marinade ingredients and marinate the pork for at least 6 hours or overnight.

Remove the pork from the marinade and reserve. Place the marinade in a saucepan, add the apple jelly, chile, chile juice and thyme and bring to a boil. Turn the heat down so that the sauce continues cooking at a brisk simmer, and cook it until it is reduced slightly. Spoon out about 3 tablespoons of the sauce and reserve it. Continue to reduce the sauce until it measures just over 1 cup, and remove it from the heat. Preheat oven to 350 F.

Broil the marinated tenderloin over a wood fire or gas grill and then place in the oven until it is cooked through. About 145 F. Just before removing, brush the pork with the reserved 3 tablespoons sauce. While the pork is cooking, simmer the sauce until it is heated through, and add the nutmeg and lime juice. When the pork is done, allow it to rest for about 5-10 minutes, then slice it into 12 pieces, about 1 ¼ inches thick. Spoon some of the sauce onto each 4 serving plates, and place 3 pieces of the pork on it. Serve with steamed broccoli and a roasted half onion and/or rice.

My Recommendation for Affordable Juicer Machines

fruit juiceI know with precision how juicing help in improving my daily nutrition, while also turning around my many years of unhealthy-eating habits. By taking advantage of the power that fresh fruits offer, I understand that I can improve your health a great deal. However, to achieve this, I need a good juicer machine. However, from the many brands and models that are available in the market today, various features and pricing points, it can be hard choosing the best. This is where I am trying to make sense and help you choose the best juicer machine. Here are a few of my personal recommendations.

Related: Juicing Health Risks and Benefits

Breville JE98XL: This is among the mid range centrifugal juicers that offer immense features and functionality. It offers two wonderful speed settings and is able to tackle many types of fruits and vegetables with relative ease. The body of the juicer is manufactured, from durable and attractive polymer. In this juicer, you will find high quality features that Breville juicers are known of and include ease of use, easy to clean, simplicity and functional superiority.

Breville 800JEXL: This option comes with a powerful speed motor that can plow through all sorts of fruits and vegetables that it comes through. The speed can be adjusted with ease, therefore maximizing the yields that you get from different kinds of fruits and vegetables. The Brevillle juicer is without doubt one of the best options that are available. The excellent design and beauty that this juicer machine offers is something worth looking at.

Omega VSJ843R: This is a slow juicer that raises the bar, with fantastic features such as low 43RPM speed, ability to clean itself automatically and its double edged auger. The rounded shape also adds to the attractiveness of the Omega VSJ843R juicer machine. You can expect to enjoy a great juicing performance from this functionally superior juice maker.

Mushrooms Stuffed with Ricotta, Prosciutto and Herbs

stuffed mushrooms
Mushrooms Stuffed with Ricotta, Prosciutto and Herbs

16 medium or 12 large portobello or creminis mushrooms
8 oz. ricotta (1 cup)
3 tablespoons heavy cream
4 thin slices prosciutto, chopped (2 ½ oz.)
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh fennel
¼ cup freshly grated Parmigiano-Reggiano (1 oz.)
½ teaspoon freshly ground black pepper
Salt, to taste
Additional sprigs of a fresh parsley, basil or thyme, for garnish

Rub the mushrooms with a damp cloth to remove any dirt. Remove the stems and chop them. Set aside the mushroom caps for stuffing.

Beat the ricotta with the cream in a medium bowl. Add the prosciutto, parsley, basil, thyme, fennel, Parmigiano, and the reserved mushroom stems. Stir to combine. Season with salt and pepper.

Preheat the oven to 375 F. Lightly oil a baking pan just large enough to hold the stuffed mushrooms in a single layer. Mound a portion of the cheese stuffing on top of each mushroom cap, smoothing the top and sides. The large tops will hold about a heaping tablespoon of the mixture.

Place the stuffed mushrooms in the baking pan. Bake for 7 the 10 minutes, or until heated through and the mushrooms are just beginning to soften.

Remove from the oven and place on a serving platter. Garnish with sprigs of one or more of the fresh herbs. Serve the mushrooms warm.

Margarita Pork Chops Recipe

Margarita Pork Chops

Margarita Pork Chops

4 boneless pork loin chops, cut 1-inch thick
1/3 cup prepared orange marmalade
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
2 tablespoons tequila
1 teaspoon freshly ground ginger
1 tablespoons chopped cilantro
Lime wedges

Trim the fat from the pork chops. Prepare the marinade by combining the orange marmalade, jalapeno, lime juice, tequila and ginger in a mixing bowl. Grill the chops on a preheated grill for 12-15 minutes, brushing with the glaze during the final 5 minutes. Serve garnished with cilantro and lime wedges.

Top Products According To Best Juicer Reviews

My aim of reading best juicer reviews 2016 was to get the best product. Like many people, juicing has become part-and-parcel of my life. I enjoy a glass of freshly prepared juice as well as veggie combo. However, I didn’t want a product that consumed too much power yet the juice was of low-quality. I was also concerned about the speed, convenience, as well as hygiene.

What Was I Looking For?

When going through the different reviews, I was paying close attention to particular aspects. First-of-all, the product should be powerful enough to squeeze juice from different fruits and vegetables. Secondly, it should be easy to use. Assembly and disassembly should be straightforward and no need of special tools. Thirdly, the speed should be adequate yet conserve the essential nutrients. Fourthly, cleaning and maintaining the juicer should be easy and convenient.

What Are My Top Picks?

Truth is the best juicer reviews did give worthy insights on the top products. However, settling for a particular brand wasn’t that easy. Many top products share some similarities and scored highly. At the end of the search and reading reviews, I settled for the following types:

-Breville 800JEXL Juice Fountain Elite: This is a centrifugal type of juicer and features a powerful 1000-Watt motor. I loved the midrange juicer for its high speed, high quality, and ergonomic design. Assembling and dissembling it is easy plus it comes with a one-year warranty.

-Omega J8006 Nutrition Center: This is an ultra fast juicer that guarantees you of quality juice and veggie combos. It comes with simple yet highly effective design. Cleaning it is easy and simple courtesy of minimal parts and quality built.

Other types of juicers worth a thought include; Cuisinart CJE 1000, Black & Decker JE 2200B, and Hamilton Beach 67650A. In addition to maximum satisfaction, and saving time and effort from going through one product at a time, reading the best juicer reviews assured me of peace-of -mind.

More articles:

Looking for the best cookware to buy

What is Roux?

You’ve heard of roux, but what is it?

Roux is used to thicken sauces. It is a combination of flour and fat and is cooked together to form a paste.

The three types of roux are:
1. White roux should be removed from the heat as soon as it develops a frothy, bubbly appearance. It is used in white sauces where little or no color is desired.
2. Blond roux is cooked a little longer than white roux. It should take on a little color. It is used in ivory-colored sauces.
3. Brown roux is cooked until it develops a darker color. Brown roux is used in brown sauces. More brown roux is required to thicken a given quantity of liquid.

How to Prepare Roux
1. Use a heavy saucepan to prevent scorching. Heat the butter or other fat.
2. Add all the flour and stir to form a paste. It is best to use cake or pastry flour because it contains a higher percentage of starch.
3. Cook the paste over medium heat until the desired color is achieved. To avoid burning, stir the roux often. A good roux will be stiff and will not pour well.

Incorporating Roux Into A Liquid
1. Cold stock can be added to the hot roux while stirring with a whisk.
2. Or you can add room-temperature roux to a hot stock while stirring with a wisk.
After the roux is incorporated into the liquid, cook the mixture for 20 minutes to remove any flour taste.

Guidelines For Using Roux
1. Do not use aluminum pots so that the sauce doesn’t turn gray because of the scraping action.
2. Use heavy pots to prevent sauces from scorching or burning.
3. Avoid extreme temperatures. Roux should not be too hot or too cold.
4. Avoid overthickening.

Now you can use roux in your recipes!