Outdoor Cooking Accessories For Those Without Fireproof Fingers

Long ago there was a lightning storm followed by a forest fire and man, or his ancestors, discovered that food cooked out of doors tasted great. But as soon as man discovered the delights of barbecue and all the rest he discovered too that hot food burns - and this was long before the invention of Elastoplast and burn cream.

Which is why I'm writing today about Out Door Cooking Accessories. These will vary from a bucket of damp sand to quench the final flames to very long tongs, at least 12 inches is the minimum - and Oven gloves - the kind that don't just cover your hands, but also go right up your arms.

Those are obvious choices, as are camp cookers, barbecues, plates and cutlery but here are some things you may not have considered:-

Grill Gauge - if you use propane gas for your camp fire you will know how annoying it is to run out of gas. And you can't tell how much is in the can by shaking it - the gas weighs almost nothing and the can weighs a ton. Use the grill gauge to tell you, before you are miles from the nearest store, whether or not you have enough gas left.

A meal cooked at night is perhaps best of all. A Camp Fire Chef's Light fixes on to your stove and means that you can see when the food is cooked without relying on the moonlight.

Storm lighters mean that you can ignite the fire even in horrid conditions if you are that desperate for a meal.

Dutch ovens come complete with disposable liners and can be used to bake cakes even in the back of beyond. You can use the liners to bake bread or place a loaf tin of dough inside the oven.

In certain countries very few cars have a full set of wheel trims as they make perfect baking trays, but in earlier times people cooked on Stone griddles. Something similar is available once more. The stone is on a frame which fits above the flames and provides a fat free cooking surface for the healthiest of cooking. The heat of the stone sears the outside of the food locking in the taste and flavor. Great for Pizza Stone Grill">Pizza of course, but meat, fish, seafood, vegetables, eggs, fruit, scones, biscuits or bread, in fact almost anything can be cooked easily and without mess.

Instant coffee is fine, but for those who must have the best campfire proof Percolators are available.

If camping for quite a while a set of Bellows will soon get hot embers alight once more - or you could just bend down and blow, but then you are likely to get a load of ash in your face. Campfire Roasting Sticks, soaked in water first, can be used by lots of people at once to cook the foods of their choice over a communal fire, perhaps in a long fire trough lined with Heavy Duty Foil .Great for Boy Scouts etc.

I f you are setting up a full field kitchen as for a large camp it is good to know that items such as Blenders can be found which run on batteries.

There is only one problem with all this gear - someone has to get it there and someone has to bring it back. I have childhood memories of scout troops setting off with a hand cart piled high with gear - nowadays it would be in the pack of a camper van. Even so it all takes room, so choose carefully, add a first aid kit, lots of food and enjoy.

The Advantages and Disadvantages of Electric Pizza Ovens, on Your Quest For the Ultimate Pizza

Any serious chef needs the right tools. This includes the freshest ingredients, the best instruments and of course, a good oven. Pizza Stone Grill">Pizza is one of the most popular foods in the world, and it requires a very special method and special tools to make it just right. Of course, it is possible to make a good Pizza Stone Grill">Pizza n a traditional oven with traditional tools, but for the genuine Italian experience, a special type of oven is needed.

The Italian oven

Pizza is traditionally cooked in a huge stone oven heated by burning wood. This is a very expensive, time consuming and difficult process, but produces by far and away the best pizzas in the world. Naturally, all of this effort isn't for everyone, so as an alternative I present to you the electric pizza oven. Effective and easy, but at what cost?

Advantages

Two big advantages immediately spring to mind with this pizza oven; they are faster, and much, much smaller. There is no long wait for the oven to heat up, and it is very easy to get the oven to the right temperature. The electric oven is also much more portable than commercial pizza ovens, so you don't have to have your whole garden or a special room in your house dedicated to this oven, as can be the case with the immense Italian oven. The size makes it perfect for home use and for caterers. The oven is also specially designed to bring out the flavors in the pizza.

Disadvantages

There are honestly not a whole lot of disadvantages to using an electric pizza oven over the traditional Italian model. For a professional pizza restaurant the look of the traditional oven would be a big draw for customers, and it does taste better, but overall the electric oven is a great purchase for almost anyone.

Outdoor Kitchen Designs - Helpful Hints to Get You Started

There is almost nothing more exciting than moving in to a new place. A vast and blank canvas that is eagerly waiting for your inspiration and designs that will transform a plain old house in to a home - one full of laughter, joy and family together time. For many people, though, their vision of decorating stops where the walls do, confining the amount of living space in to the pre-determined space as defined by the parameters of the home itself. However, for a growing group of homeowners who seek to expand their living and entertaining area, building the perfect outdoor kitchen has become a task they are eager and excited to undertake.

There are many aspects and components available when building the perfect outdoor kitchen, the styles and designs are only as limited as your imagination. Even if your outdoor space does not feel like it is big enough to accommodate a kitchen area, rest assured that with well designed plans and placement, just about anything is possible. Many of the most popular components people incorporate in to their outdoor kitchen include gas grills; barbecue pits; fire pits or fire places; a well crafted patio or deck; and even a stone Pizza Stone Grill">Pizza oven. Of course, an increased number of outdoor living spaces also include sinks, a refrigerator, a wet bar, an island or two and even a dishwasher - all for the sake of seamless entertaining and enjoyment of your outdoor living space. Once the homeowner has made the decision with regards to how they plan on using their outdoor living space, it is easier for them to determine what kinds of components will be necessary to fulfill their needs and desires. This will create a space that is not only enjoyable, but one that is also functional, providing family and friends with joyous experiences that will help provide memories that will last a lifetime.

As you can see there are many different kinds of kitchen products you can incorporate whilst building the perfect outdoor kitchen of your own. What you decide upon will be a matter of the space you have available, your personal tastes and style, and the budget you have set aside for creating an your amazing outdoor living space and really turning your house in to a family home.

Knife Safety in the Kitchen

Most people do not know the proper way to handle a knife, whether it be in the kitchen or some other everyday use.

I have worked in a kitchen as a chef for 25 years now and it never ceases to amaze me how carelessly people handle a knife; one of the most used and dangerous tools in the kitchen. A knife is not a toy and it should not be used as one. Always respect a knife. It is also not a can, bottle or jar opener. It is also not a screwdriver, as this can cause damage to the tip of the blade and possibly slip and injure the user.

Always hold a knife in your dominant hand. If you are right-handed, hold the knife in your right hand. Likewise, if you are left-handed you would hold the knife in your left hand. You should always have the angle of the blade away from you. Never slice anything in the direction of your body, as you have a better chance of cutting yourself.

Never cut anything while holding it in your hand. Always use a cutting board with a damp cloth underneath it whenever you are slicing, chopping, or dicing. This will stop the board from slipping or moving on the counter top.

Also remember to keep your knives sharp at all times, as a dull knife is more dangerous than a sharp knife. A dull knife will jump or slip off the item your are cutting and possibly cause serious injury to the user. That is why it is a important to own a honing stone or a knife sharpener.

Most people do not know the proper way to pass a knife to someone else. Some people will hold the knife by the blade while others will hold it by the handle. Each of these methods is incorrect. What if someone was to bump into the person receiving or passing the knife, this is an accident waiting to happen. The only proper way to pass a knife to someone else, is to lie it flat on a table with the edge of the blade facing away from the other person so they can pick it up themselves.

When walking through the kitchen, you never carry a knife loosely in front of you. The only way to carry a knife in the kitchen if you must, is by the handle, at the side of your leg with the sharp edge facing the back.

You should always hand wash your knives yourself after each use. Never put a knife in the dishwasher or sink with sudsy water as someone may reach in and cut themselves not knowing a knife was there.

Make sure you always use the proper knife for whatever job you are doing. Paring knives for coring or cleaning products, a chef knife for chopping or dicing and a slicing knife for slicing. Serrated knives are only to be used for slicing bread or sandwiches.

Always store your knives properly when not in use. A knife block or magnetic rack is best. If you must store your knives in a drawer, be sure to keep them in a separate compartment away from other utensils.

On a final note, if you ever drop a knife, do not try and catch it. I cannot tell you how many accidents I have seen as a result of this. Let it fall and come to a complete rest before you pick it up. Always stay focused on your task without any distractions when using a knife.

Making A Pizza - It's A Great Indoor Activity For All

Imagine a rainy or snowy day. The schools are closed and there's no motivation to go anywhere. One of the easiest ways to break the boredom is to pull the kids together and make a few Pizza Stone Grill">Pizza pies from scratch. Not only will the activity be fun, it's also a great way to learn how to make one of the most beloved foods, the infamous Pizza Stone Grill">Pizza pie. Besides, your kids will love it!

Many people think about making a Pizza Stone Grill">Pizza from scratch but few actually gather the courage to give it a try. Most are afraid of soggy crust, burnt cheese or Pizza Stone Grill">Pizza sauce that taste a bit less than authentic. This doesn't have to be the case if you decide to do a little preparation prior to baking time and if you're willing to become a bit creative.

When making a pizza at home there are several things you must consider. Making a pizza at home with store bought ingredients and a standard

conventional oven is a little different than making a pizza the way the pizza guru down at the pizza parlor goes about it.

Here's a few considerations:

Flour : What kind of flour(s) should you use? For an exciting and flavorful crust try mixing it up. Use a combination of self-rising, whole wheat and bread flour. This is something that you may not find at the local pizza parlor.

Oven Temperature: Those mighty ovens at the local pizza parlor produce much hotter temperatures than most ovens found in home kitchens.

Yeast: Should you use "active dry yeast" or "instant yeast"? Active yeast tends to perform better when dissolved in warm water with a bit of sugar, instant yeast can usually be mixed right in to your dry ingredients.

Serving Schedule: When do you plan to actually bake the pizza pie? This is an important consideration if you're trying to maximize pizza crust flavor. Typically, the longer the dough is allowed to sit in a cool place, the more flavorful it will become.

Pizza Stones: If you like crispy crust, a pizza stone is pretty much a must. For a flaky crust you may be able to get by without one. However, if you use a pizza stone make sure you read the instruction that were provided with the pizza stone very carefully.

Pizza Peels: Unless your hands are fireproof, I strongly suggest you pick up a pizza peel.

Toppings: Just about anything goes with respect to toppings. I would however suggest that you consider the amount of relative moisture that is added to your pies as you stack on the toppings. Though a percentage of the moisture from toppings can usually absorbed in the crust during baking, generally the more toppings the more moisture content. This can have an impact on the"crispiness" of the crust as well as baking time.

Consider these and other factors when creating your infamous pizza pies and everyone in the house will be smiling from ear to ear when the first slice is ready to be served. Slide a slice of goodness in your mouth. Make a pizza from scratch and everyone in the house will grin from ear to ear!

Mexican Dishes - Prepare With Modern Tools and Devices

Cooking a Mexican dish will become easier each time you prepare it. And success with one or two dishes will give you the confidence to put these recipes in the rotating file of meals you prepare for your family. The hardest part about learning to prepare for and cook a new dish is starting. Read your recipe and make sure you have the proper utensils and ingredients.

In the years before the Spanish exploration and conquest of Mexico, the natives did not have stove with ovens as we do today. They did not have iron pots. They made their cooking utensils from clay. The Aztecs steamed and boiled their food in two-handled clay pots called xoctli. The pot was filled with food and cooked over the open fire. After the arrival of the Spanish and the introduction of iron pots and pans, the food was cooked similarly to the way we barbecue today. Frying foods became a popular way to cook. Today, frying is a common cooking method for Mexican food.

Foods had to be mashed and stirred so the early natives made utensils to serve that purpose. A large tool called metate y mano was made from lava rock or stone. It was slightly concave and was used to mash ingredients. What we call the mortar and pestle was known as mocajete and this was also used to mash food.

The early natives of Mexico employed other cooking methods that have been modernized to fit the way we cook today. The concept of barbecue has been around for a long time. It was called Barbacoa. Meat was wrapped in cactus and banana leaves and suspended over boiling water in a deep pit to steam. Today, fajitas cooked on the grill are a fabulous treat.

If you want to make homemade tortillas, there are iron pans that make it easy. Flan can be made in a spring-form pan. If you want to grind your own masa, there is a metal grinder you can purchase.

Cooking vegetables and meats is really easy. Many recipes use the method of simmering for vegetables and meats. You place the ingredients in a pot of water, add spices and simmer for hours. Or you can use a slow-cooker. Tamales can be cooked in big steaming pots. The pots should be large enough for you to prepare many at a time.

Using time-saving and labor-saving devices does not take away from the authenticity of the food if you use the proper ingredients.

3 Hamburger Joints in Chicago That Actually Have Killer Burgers

If you like you hamburgers unpretentious and your hamburger joint to be, well, joints - then I have some suggestions for you.

Chicago is jam-packed full of great burger places. On every street corner and every turn you can find a delicious hamburger or cheeseburger. But some stand above the crowd. On your next visit to Chicago, be sure to try at least one of these killer hamburgers. You'll be so glad you did.

1. The Roe Burger at Flub a Dub Chub's Hot Dog Emporium

Sure it's a hot dog place - and Chicago is known far and wide for there Chicago Dogs - but don't miss the Roe Burger. It 1/2 pound of charcoal-grilled beef on a pretzel roll. Dressed with crisp bacon, sharp Cheddar cheese and creamy avocado it's a winner.

This family-owed "joint" is at 3021 N. Broadway and the Roe Burger will set you back $7.50

2. The Hamburger at Nightwood

The chefs at Nightwood get a regular order every 3 weeks like clockwork: 1/2 a cow. They process the meat on site and the shoulder gets ground up for their signature burgers. The tender beef is seasoned with Worcestershire sauce then grilled over and open wood fire. It's served with a house-made spicy mustard and a beer and cheddar cheese combo on a chewy ciabatta roll.

Nightwood can be found at 2119 S Halsted and the Hamburger is $13

3. Grilled Cheeseburger at Joe's Seafood, Prime Steak and Stone Crab

I'm surprised that Joe hasn't added the Grilled Cheeseburger to his name yet. Considering how utterly delicious it is - and the fact that just about everything else he serves is already there - I expect to see it any day now. How good is the double-thick cheeseburger? It's served naked - with nothing else on the bun. No condiments. No dressings. And you know what? That's fine with me.

Of course, you can add the usual suspects - bacon, sauteed onions - at no charge, but give the burger a try first. You may not miss them at all.

Joe's Etc. is at 60 W. Grand Ave. and the Grilled Cheeseburger runs $10.50 fully undressed.