The Secrets of Spanish Cuisine - By Derek Both

By Derek Both

Spanish cuisine originated in a fascinating country that features a culturally diverse and elaborate history that has evolved over hundreds of years. With literally thousands of recipes and dishes using a variety of ingredients and spices, Spanish cuisine offers something for just about everyone’s tastes.

Spain is a rather mountainous region, with several ranges running throughout the country in different directions. These mountains once acted as barriers that inhibited transportation and communication from one area to the next. For this reason, the Spanish people had to be creative with the ingredients they had on hand, making most Spanish cuisine simple, uncomplicated and yet utterly delicious. This is also why Spanish cooking differs so much from one portion of the country to another.

Most Spanish cuisine is actually still prepared today just as it was a few hundred years ago, using the same ingredients and cooking methods. Throughout the years, influences from American and European foods became popular, with a Spanish flair, of course, creating an ever wider variety of tasty dishes. Today in the northern region of the country, meats and foods high in animal fats are a popular part of the diet, while in the southern portion there is more of a Mediterranean influence to the local cooking styles and cuisine.

The components of Spanish cuisine varies widely even today from geographical region to region, however, there are two main ingredients that remain a constant throughout the country; garlic and olive oil. Most Spanish recipes call for the use of olive oil or sometimes lard, but extra virgin olive oil is usually highly recommended.

Spain happens to be one of the world’s leading producers of olive oil as olives can be seen growing all over the southern portion of the land. The country is also known all around the world as being famous for its wine and many food festivals and fiestas. It is here that the tasty wine Sangria was first developed as an alternative to the simple grape wine.

Garlic and saffron are perhaps the most commonly used of the herbs and spices, but oregano, thyme and rosemary are also used frequently. Fish and seafood are also a big part of the meals prepared here as the country is surrounded by water on three sides. Local markets and restaurants offer everything from halibut to shrimp or even octopus.

To prepare most Spanish cuisine, you will need several large pots and deep frying pans along with numerous spatulas, tongs and serving spoons. Many recipes call for all of the meats to be cooked together as stews are one of the most prevalent types of dishes of Spanish cuisine. Deep serving dishes with lids will also be needed for Spanish soups. And many chefs will also use a coffee grinder to mix and grind the various spices and herbs that are used.

Stews are such an important part of Spanish cuisine that there are several words used to describe it. Cocido, pote, olla, guiso, estofado or escudella are all terms for stew. La escudella i carn d’olla, which is made from rice, noodles, vegetables and potatoes, and Pilota, a combination of beef, eggs, white beans and bread are other common choices among the local Spanish people.

Butifarra is a type of regional sausage that can be found in some areas along with a specially prepared pie called Empanada Gallega made from vegetables and either meats or fish. Chopped pork, roasted lamb, blood pudding and red beans, known as Ibeas are other common dishes eaten in Spain. And a pork sausage made with paprika called chorizo is a huge favorite among the Spanish people.

Spanish cuisine is also famous for its many sweet and decadent desserts as well. Tarta Compostelana made from almonds is a most popular choice as well as a host of other treats made with almonds such as cookies, cakes and pastries. In addition to wine, Spain is also one of the top producers of nuts such as walnuts, hazelnuts, and, of course, almonds.

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Learning The Art of French Cooking - By Craig Chambers

By Craig Chambers

My passion for French cooking began the year I spent in France learning about this famous art. I knew French meals were delicious but also came to realize that the production of a meal was just as important as learning how to cook it.

While there I threw myself into the history and art of French cuisine, going to cooking school as well as learning from the locals and was able to bring back a wealth of information to include in my everyday cooking. Learning the history of how this cuisine is prepared and served on a daily basis gave me a better appreciation of the art of French cooking and helped me add true authenticity to my meals. It is important to understand what a strong influence French cooking techniques have had on the western world. The mastery of its styles and methods has become the center of culinary arts and has become what is taught as the basis of all other forms of cooking in cooking schools around the world.

Learning and mastering these styles and methods is what makes it the best in the world and what makes French cuisine truly authentic. One of the most famous techniques adopted from French cooking and one that we are all familiar with, is sauteing. Sauteing refers to food cooked in oil or butter over moderately high heat and being constantly stirred or moved. Classic French cooking has evolved over time and has been influenced over the years by surrounding European countries as well as new products like herbs, spices and items such as Cocoa brought back from distant lands by explorers.

Like all cuisines, French food depends and changes along with the seasons. Salads and fruit are very popular during the summer months because of their freshness and also because they are able to be bought very cheaply. The fall and winter months make up the hunting season in France and a variety of meat dishes, often ornately made in celebration of the successful hunt, are served.

French menus also include a selection of delicious cheeses ranging from fresh, hard, rich or creamy. It is important to learn how to serve a truly authentic French meal. A typical day in France starts out with a light breakfast of hot drinks such as milk, coffee or chocolate, served with the famous buttered baguettes or French sticks and sometimes croissants served with jam.

These delectable breads are usually bought fresh in the morning from the local bakeries called boulangeries. Later on in the day, lunch is served in three courses beginning with a mixed salad, a main course of meat and vegetables, and a variety of cheeses served with a green salad. Dinner is usually a simple meal of soup and a light main course. Maybe one of the best known parts of French cuisine is the dessert.

I am convinced that a meal would not be complete without it and always include a dessert or two in my meal plans as an after dinner treat. The eclairs and profiteroles, made of a puffed pastry filled with coffee or chocolate custard, are some of the most popular and my favorites. They are also easy to make and something that everyone loves. The elegant style of French cooking can bring new flavor to your meals and new life to your kitchen.

Mastering the art of French cuisine is easy to accomplish with a little bit of creativity and a love for great food. Try something new for dinner tonight and your family or friends are sure to fall in love with French cooking!

Craig Chambers is a cooking enthusiast who enjoys French cooking and offers an extensive free cooking guide, recipes and resources on his website http://www.cookingyourbest.com

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Chinese Cooking Methods: Providing Delicious Variety To Your Everyday Meal - By Juzaily Ramli

By Juzaily Ramli

Nowadays, food lovers are spoilt for choice when it comes to cooking skills and techniques, as well as cooking methods and style. These new advances provide an outlet for even more types of cuisine to be explored and shared with food lovers around the world.

With the latest methods available, cooks and chefs can discover the most perfect blend of aromas, essences, colors and food qualities especially with Chinese cooking. Even though most of the basic ingredients in Chinese cooking do not differ much, it is the style and preparation technique of foods that differ and thus make cooking all the more enjoyable.

The most common methods and styles of preparing food in the Chinese style are boiling, braising, stewing, frying, sauteing, smoking, simmering, and steaming.

Frying is a key method in Chinese cooking and plays a major role in many recipes. That is why there are even more types of frying in Chinese cooking. The quick-fry, deep fry and slippery-fry are the three common types of frying utilized in Chinese cooking.

With many methods of frying, it all boils down to the type of food that you are dealing with, as different food calls for a different method to acquire the desired results. For example, frying is the best choice if you want flavorful and juicy meat, and if you prefer your vegetables crispy. In Chinese cooking, speed also comes into play, as one of the most common method is the stir-fry where as the name suggests, all the ingredients are swiftly stirred and then fried.

Another popular method in Chinese cooking is sauteing or also known as shallow cooking. The good thing about sauteing is that it uses less oil than frying or deep frying. It also requires a lower temperature than stir-frying. How is food sauteed? Food is sauteed by slowly browning food in a little oil. It could be done on one side or on both sides. Sauteing results in softer food on the inside and crispier on the outside. Generally, sauteing would be followed by sauce making.
Other Chinese cooking methods include boiling, braising, simmering and stewing.

Parboiling is also an option. In parboiling, food ingredients are chopped, washed and put into a pot where they can float. They are then cooked over a high heat. However, it is good to remember that parboiling slowly and for long periods of time can destroy the nutritional value of the food, not to mention the flavor. So, instead of prolonged parboiling, opt for cooking on a slow simmering heat as this can help in maintaining the nutritional value of your food.

In Chinese cooking, smoking and cold mixing is also popular. These two methods involved precooked food ingredients instead of raw food. Cold mixing uses parboiled or scalded ingredients which are then mixed into salads and chilled before being served. Roasting on the other hand lets the raw ingredients marinate before being barbecued over direct heat.

And finally, another Chinese cooking method is poaching, where ingredients are cooked in liquid a little below the boiling point. This style of Chinese cooking is highly recommended especially when cooking delicate fish where you want the fish to be cooked just till the meat is tender.

These methods are just some of the more common styles of Chinese cooking. Incorporate them into your routine and you might find that they make your food more appetizing and delicious.

Learn how to cook mouth watering dishes from all over the world with Juzaily Ramli and his wife at
http://www.cookingtipsdaily.com and discover how you too can master Chinese cooking in no time flat even if you’re not Chinese at
http://www.cookingtipsdaily.com/chinese

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Chinese Cooking Technique: Deep Fry - By Helen Fan

By Helen Fan

There are usually 2 ways of deep frying in Chinese cooking:

1. Deep frying the ingredients directly
2. Deep frying the ingredients with batter

The latter is the most commonly used method. Here are some pointer in how to deep fry Chinese food most effectively.

1. The sizes of the ingredient pieces should be uniform.The dimensions, including the thickness of the pieces that you are frying should be as close as you can get them. Otherwise, some pieces will be overcooked, some will be undercooked, and even the colors will be different piece by piece.
2. Marinade the ingredients in the batter/pasteThis will enhance the taste and the aroma of your cooking.
3. Maintain adequate oil temperatureThe oil temperature require for each dish will vary depending on the ingredient types, sizes, batters, wraps, etc. For those not easily cooked through, they will require cooking twice (see below). For those easily cooked through, it can be done simply in high heat.

   When deep frying, maintaining constant oil temperature is a must. Most idealy, the ingredients need to be put in together. If you are cooking large servings, then divide them up, but still put each divided servings in together to get the same taste and color. Once done, pick them up with a strainer to preserve the appearance.

4. Deep fry Twice on ingredients that are not easily friedSome dishes like the ones that require chicken or fish rolled into balls are not easily cooked through when deep frying. So these will require deep frying them twice. The first time using medium heat until 70, 80% cooked. Take them out, crank up the heat to high, then deep fry them again to achieve the desired results.

Helen Fan grew up in a family that has owned various Asian restaurants all over North America, from Vancouver (Canada), Houston (Texas), Decatur (Illinois), to Chicago (Illinois). She, and the rest of the Fan family are now sharing their decades of knowledge on the art of Chinese cuisine at http://www.ChineseHomeCooking.Com

You can learn more about other Chinese cooking techniques at http://www.chinesehomecooking.com/techniques/techniques.htm

Article Source: http://EzineArticles.com/?expert=Helen_Fan
http://EzineArticles.com/?Chinese-Cooking-Technique:–Deep-Fry&id=50833

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Chinese Cooking Technique: Thicken - By Helen Fan

By Helen Fan

“Thicken”, or “Thickening” is a very common technique used in both Chinese restaurants and household kitchens. It is very easy to prepare, but if not used properly, can really mess up the presentation. Below is a brief description of “Thickening”. You can learn more about other Chinese cooking techniques in the Techniques section of our website.

Technique: Thicken

Thicken, or thickening, refers to the use of cornstarch as a part of the process of preparing a Chinese dish. Cornstarch is a very commonly used condiment in Chinese cooking. When used properly, it can really make your presentation stand out. Below are two important pointers:

1. Follow the recipe as givenToo much cornstarch can make the dish too pasty. Too little would make it too thin. After cooking a particular dish the first time, you can use the original recipe as a guide to increase or decrease the amount of cornstarch to add to your dish to your liking the next time (even though we are confident that you’ll love the recipes we have on our website :).
2. Watch the timing and stir appropriatelyDo not add cornstarch (and water) until the dish is cooked. You must also stir gently and quickly once it is added to the dish, as it tends lump up if not stirred immediately.

Pretty simple, right? Now, you can check out our recipes section and find a recipe to practice it on (wink).

Helen Fan grew up in a family that has owned various Asian restaurants all over North America, from Vancouver (Canada), Houston (Texas), Decatur (Illinois), to Chicago (Illinois). She, and the rest of the Fan family are now sharing their decades of knowledge on the art of Chinese cuisine at http://www.ChineseHomeCooking.Com

You can learn more about other Chinese cooking techniques at http://www.chinesehomecooking.com/techniques/techniques.htm

Article Source: http://EzineArticles.com/?expert=Helen_Fan
http://EzineArticles.com/?Chinese-Cooking-Technique:–Thicken&id=51211

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