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Crock Pot Cooking
Say Hello to Jell-O
There are so many things you can do with jell-o, and a jell-o recipe to go with almost any food you cook.
First, here are a few tips about working with jell-o:
*To remove from a mold, allow it to set until firm, if possible several hours or overnight.
*Run a small moist knife around the edge or release edges from mold with moist fingers before removing from mold.
*Dip the mold in warm water for about ten seconds, only to the rim of the mold.
*Chill the plates or whatever it will be served on.
*Moisten gelatin and place a moist serving plate on top, turn upside down and shake slightly.
*Gently remove the mold leaving gelatin on plate.
There is an entire language involved with making jell-o, and it pays to know what it means. Chill till slightly thickened means to chill for about 1 hour, or until it is the consistency of unbeaten egg whites.
Chill till set but not yet firm means to chill about 2 hours, it should stick to your finger if you touch it and move from side to side when the mold is tipped.
Chill till firm takes about 3 hours for 2 to 4 cup molds or 4 hours for 5 to 6 cup molds, the jell-o wont stick to your finger and will not mound or move if the mold is tipped.
Here are a few ideas for different types of foods, with pork chops try a salad made with strawberry jell-o, apples, celery, cinnamon and chopped nuts.
If you are having steaks try a fruit mix made of fruit cocktail and a touch of lemon juice. Fried chicken could call for a salad made of fruit cocktail, orange jell-o and lemon juice.
With ham prepare a pineapple lime delight made with pineapple juice lime jell-o and a ¼ teaspoon of ginger.
Whatever you are having for dinner tonight, prepare a luscious jell-o desert or salad to go with it.
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The Basics of Spices
Dried seeds (caraway and celery), fruits (allspice and chilies), roots (sassafras, angelica, sarsaparilla, licorice and horseradish) and barks (cinnamon) make up the family called Spices.
Used in small quantities they are used as food additives or more specifically flavoring for foods.
Spices are usually ground into a powder, unlike herbs which are the leafy part of a plant, which can be used fresh or dried, like basil or oregano.
Certain of the spices serve multiple purposes, such as turmeric which is also a preservative; licorice and garlic which are also used medicinally and garlic which is also used as a vegetable.
Some spices are used in religious rituals, burning sage is used by the Native Americans in many of their rituals for cleansing; however, sage is actually an herb.
Cinnamon is used as a base for many perfumes, including Tabu by Cody.Spices have been around sin the beginning of human history, and were some of the most valuable trade items in the world in ancient times.
Joseph was sold to spice merchants and the male speaker in the Song of Solomon refers to his love as many types of spices.
Explorers including Vasco Da Gama, who sailed to India from Portugal, and Christopher Columbus, both were either in search of spices, or used the find of new spices to peak the interest of investors in their travels.
Spices have been used for centuries to excite the senses and defend against illness. Cinnamon not only tastes good, but has been show to reduce the growth of bacteria that may cause food poisoning, this includes only 1 teaspoon in bottled apple juice.
Garlic, sage and clove assist in keeping cooked hamburger from spoiling by cutting down on food contamination. Using spices on your outdoor cooking could keep a picnic from being ruined by food poisoning.
Spices are an amazing part of cooking, increasing not only the aroma and flavor of food, but as a serious part of remaining healthy. |
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Outdoor Grills
Barbecues have thrilled the American public for years, who doesnt love to taste of food cooked over an open grill?
Choosing a grill is an important part of this process, and there are as many types of grills as there are people cooking out of doors. There are small ones that fold up and can sit anywhere, costing only a few dollars.
There are the old standbys that were round with legs, and eventually they got used so much that the bottom burned out! Then there are the big fancy ones, costing hundreds of dollars, with propane, or charcoal.
Then there are the back yard barbecue enthusiasts who have one built of brick, block or fieldstone the choice is yours. There are grills with hoods, windshields, warming ovens and rotisseries.
These items bring all the advantages of cooking in your kitchen into your backyard. It is important that the grill you purchase meet all of your needs, choose it in the same way you would choose a stove for the kitchen!
Do you want a grill that you can take with you to a friends house; or just one to leave at home? If you are newlyweds just getting started, you may want a small grill just for two, possibly a hibachi, unless you have lots of barbecues or plan to start your family early.
In which case you may choose one of the larger models, for cooking a large amount of food at one time. Another consideration is propane or charcoal briquettes, some people dont like the taste of foods barbecued over propane (it looses that smoked taste).
However, you can buy chips to bring that taste out in your foods. Charcoal briquettes have a definite advantage when it comes to taste, and like I said earlier, who doesnt love the taste of food cooked over an open grill?
I once cooked on a grill so old the bottom was covered with a piece of metal and tin foil, dont try to convince the owner of that grill to buy a new one, his is “just getting broke in good”!
Choose wisely and enjoy your outdoor grill for many years to come!
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