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[One Of The Best Things Chefs Should Buy|The Best Piece Of Equipment Chefs Should Purchase|One Of The Best Pieces Of Equipment That A Restaurant Chef Can Purchase]

March 6th, 2010 |

Author: author

A restaurant chef is in constant on-the-job danger. They use knives of all sorts, and can potentially cut themselves handling sharpened utensils as well. Then there are the ovens and burners, boiling liquids, steamy pots, and all sorts of other potential ways to get burned. Irritated purchasers are another worry for professional chefs – your clients need to be satisfied so they will keep coming back. On top of all that, chefs also have to fret about standing on hard floors all day. Standing all day can be hard on the feet, ankles, knees, hips and back, so they must be careful in their choice of leather clogs.

Standing all day without supportive, comfortable shoes could cause permanent harm to your body. It may take years, but ultimately, chances are high that you will have plantar fasciitis, varicose veins, joint agony or back trouble. Most of the conditions caused by standing on hard surfaces in wrong shoes are treatable, but why experience the agony to begin with if it can be avoided? Even if you are just starting your career, select your shoes for work thoroughly. You need chef clogs that provide a firm foundation, lots of support, enough cushion for comfort and a upper assembled from a protective material. Most states and organizations have safety rules, anyhow, but when you look for shoes to wear to work, safety should be a high priority.

Kitchens nearly always have tile or concrete floors for simple clean-up. Those surfaces are indeed easy to scrub, but they are also highly slick when wet. Since dishes must be washed, pots of liquid moved, drinks prepared, ice dropped and the whole thing necessarily spilled, aside from the floor being mopped or washed constantly, kitchen floors will be wet at least part of the time. In the kitchen, a fall could be especially damaging. Imagine falling while cutting, then landing on a hard tile floor. Non-slip shoes are vital for folk who work in kitchens.

There are several brands of chef shoes easily obtainable in stores and on the internet. One popular brand that makes and sells a well known chef shoe is Dansko. Dansko cook shoes feature a non-slip bottom to keep you on your feet instead of sliding to an injury on the floor. They also have leather uppers so the head of your foot is protected against objects or hot liquids falling on them. The back of the shoe is rigid and supportive to give your foot stability and protection, and the lining is cushioned to provide comfort.

there are several other types of chefs shoes, but when you’re shopping you should have a look for the basics: comfort, support, protection, and a non-slip sole. Work can be troublesome enough without adding physical discomfort to the equation. Keeping yourself healthy and pain free is one of the keys to a long and successful career in the kitchen.

If you’re a chef, make your job a little safer and less painful by giving the men’s comfort shoes a try. Your neck and back will instantly thank you for trying Danskos!

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How To Cook Rice In A Rice Cooker

February 22nd, 2010 |

Author: author

Cooking rice is quite a simple task. But, understanding the various types of rice, the intricacies involved and giving a shot would enormously help you in making fluffy, non-sticky and fantastic rice for everyone at home. Here is a compilation that can help you relentlessly to cook rice fantastically with ease.

Some Pre-Requisites To Cook Rice

The prerequisites constitute a solid base (like in a rice cooker), the correct amount of water for the type of rice you use, a lid that snaps firmly to the cooking container and a post-cooking resting period of around 10-20 minutes.

Types of Rice

Brown Rice: Hull and the chaff removal of the rice grown in the paddy field are incomplete in this type of rice. Being the best form of natural rice, this type is the least processed variant of rice.

White Rice: The chaff and hull are completely removed and the rice is polished in this variant. Sometimes, this variant is enriched with riboflavin, iron and niacin contents too.

Parboiled rice: This variant of rice is nutritious since it is subjected to steam and pressure before it undergoes milling procedure which in turn helps in the movement of the vitamins and nutrients from the outer surfaces to the marrow of the grain. It takes time to cook but testifies to contain high nutritional value than other variants of rice.

Pre cooked Rice: This variant undergoes a patented cooking procedure after which it is rinsed and dried. It takes a very short time to cook this variant since a bit of hydration suffices.

Learn to Cook Rice: The Step by Step Procedure

Rinse the rice thoroughly. Ensure that you do not rinse the rice if it is enriched since that would cause the loss of these precious nutrients. Rinsing is done in case of rice variants that had used talc for polishing. It is also done with the main aim of removing starch from rice so as to make it non-sticky.

Then add water. 1-1/2 or 1-3/4 is the ratio of rice and water that results in the fluffy and non-sticky cooked rice. Brown rice and parboiled rice might need relatively large amounts of water. Keep the rice soaked in water for 10 minutes only if it is old, else, don’t resort to this procedure of soaking rice in water before cooking.

Transfer the contents to the rice cooker and close the contents with a lid and ensure that the lid fits snug to the base. Witch the rice cooker to the ‘cook’ mode. The grains of rice absorb water gradually and once the rice become devoid of water content, the steam within helps in getting it through. Once the rice gets cooked, automatically, the cooker gets into the 'warm' mode after which you will have to rest it undisturbed for around15 minutes. This in turn would help in the equal distribution of the moisture content throughout the cooked contents.

Once the rice is well cooked and the steam gets released, unplug the rice cooker from the electric socket and enjoy having fluffy, non-sticky and fantastic tasting rice!

About The Author

I run my own cooking book reviews site where I review numerous cook books and other products including an Alkaline Cookbook Review.Articles and tips posted daily.

Tips On Making Cooking Less Stressful

December 19th, 2009 |

Author: author

To prep, make, and execute a fabulous meal at the exact moment you get your whole family to the table can be draining. Then there’s the cleaning up afterwards! Dinner can be a disorderly, tiresome occasion…. but it doesn’t have to be. As with anything, planning ahead and preparation can lead to greater success.

By using the suggestions laid out below you’ll be better organized. You’ll likely be surprised at just how effortlessly a meal can be had and cleaned away. A cleaner and more organized kitchen will be an added bonus.

1. Plan ahead. Any measure of planning will help the dinner making process, be it following a full-blown recipe, or simply taking some meat from the freezer the day before.

2. Organize your kitchen. Always having kept certain items in certain places doesn’t mean that you should continue to do so. Box up or give to others utensils or appliances you no longer use, and better organize the things you do. For example, if the items that most frequently are put in the dishwasher aren’t in the cabinets nearest to it – move things around.

3. Keep a plastic grocery bag on the counter where you cook. Do so, and you can drop all the garbage straight in there, rather than having it build up and get scattered around. Once you’re done, then you just need to make a single trip to the garbage can.

4. Put your ingredients back in the cupboard after you use them. Spend some time cleaning up while you cook, and you will be amazed at how improved the state of your kitchen is when you’re done.

5. Buy in bulk. Keep dry goods in stock that you tend to use regularly in order to avoid last minute trips to the grocery store.

6. Clean a dish here or there. There will always be some dishes to wash after everyone is done eating, but by cleaning some of the dishes used in the preparation while you’re simmering or in between stirs, there will be less.

7. Set the table as early as possible. If this is done an hour or so earlier it is one less thing competing for your attention at mealtime.

8. Delegate. Ensure that family members know beforehand what is expected of them i.e. clearing the plates, doing the dishes etc.

If you liked this, try : Learning To Cook

Cooking Hints For Live Lobster For Delivery To Your Home

November 25th, 2009 |

Author: author

Once you have received your live lobster for delivery be sure and leave the bands on the claws as long as it is alive. These claws are very strong and with one quick snip can give you a broken finger if your not careful. The bands are to be removed as soon as the lobster is dead.

Defrosting frozen lobster meat or whole lobsters can destroy the flavors of them. Do not overcook when heating they should only be warm not hot to the touch. The meat will become a lot tougher if it gets to hot or is cooked to long.

For fresh live lobsters it only takes 10 to 14 minutes to boil per pound. Water needs to be boiling for the best flavor and tender meat when dropping in the lobster to the pot. Lobsters should be covered with water completely, therefore you will need a deep extra large pot.

Piercing the head with a hole allows the excess water from cooking to be drained once taken out of the cooking pot. This helps the meat inside stay tender and just ripe with flavor.

Casseroles and stews are even better when you add in the water the lobster was cooked within. All the flavors mingle together to provide your dishes with a surprising but tasty delight.

Healthy lobsters will put up a fight with you when you pick them up. Never cook a lobster whose tail is straight this means he died in transit or before cooking. You should always take a sniff of your lobsters before cooking to make sure they all smell of freshness. If there is a strange unrecognizable scent to them then never cook them as they could make you and your family sick. They are best cooked as soon as you receive them.

When preparing to cook your live lobster know that the hard shell takes longer to cook and the softer shelled ones take less time.

For the more health conscious of us lobsters also tastes wonderful when grilled. This is a lot less messy than the boiling too. Whole lobsters are placed onto a hot grill and then left on one side til it turns bright red then turned and left on opposite side until that is the same in color. Serve with delicious garlic butter and gumbo if you have it on hand.

You can also split live lobsters for delivery and grill this way. Start with the meat side down and turn once 3-4 minutes is up and when on the shell side cook about 6-8 minutes more until shell is bright red shade and meat is very tender. It is important to remember not to overcook.

Have you Ever Tried This Recipe?

November 5th, 2009 |

Author: author

A popular poultry choice worldwide is chicken as it is readily available at any supermarket and is very reasonably priced. Many families do enjoy many dishe’s that are prepared with chicken. Chicken is a very popular dish in many families so here are some easily applicable tips for cooking it at home. Fried chicken is one of the best recipes to make for just about any family. Fried chicken is one of many simple chicken dishes that dont require a skill to prepare. In order to make fried chicken youll need oil, flour, salt, pepper, and thats all thats involved for creating this meal. Most people usually fry chicken wings and legs. You can fry chicken breast also. To fry chicken put approximately 1 cup of flour in a plastic bag. Before preparing the chicken laying it on a large plate lay it by the side outside. When adding spice to the chicken, salt and pepper are standard choices and should be applied liberally on both sides of each piece. The second step in the process is to put the seasoned chicken in a plastic bag of flour and shake until the chicken is completely covered. Make sure your oil is hot before placing the chicken into it. Regardless of whatever kind of cooking ware youre using to fry the chicken make sure you heat the oil up with a low heat. This way your chicken doesnt cook too fast on the outside and still be pink in the middle. Heat the oil and then fry the chicken for approximately 20 minutes or until golden brown on both sides. You can open the chicken by cutting to check weather the inside part is done or not. This is a tip for inexpensive chicken preparation but this is a tip for healthy chicken recipes. Chicken is a great food that is low in fat and you can bake chicken breast, remove the skin, and add it to your favorite tossed salad. You can also dice the chicken breast up and use it in a dish like chicken salad. Don’t forget to use fat free or low fat mayo in this chicken salad recipe to keep it as healthy as possible. Chicken is a very versatile dish. Most people like it and it is one of the most common meats cooked in our society. Well when you feel like fixing chicken just think there are unlimited ways to enjoy this delicious food.

Cooking Nice

Posts Tagged ‘cook’

[One Of The Best Things Chefs Should Buy|The Best Piece Of Equipment Chefs Should Purchase|One Of The Best Pieces Of Equipment That A Restaurant Chef Can Purchase]

Related Posts:

How To Cook Rice In A Rice Cooker

Related Posts:

Tips On Making Cooking Less Stressful

Related Posts:

Cooking Hints For Live Lobster For Delivery To Your Home

Related Posts:

Have you Ever Tried This Recipe?

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