Foodie Files

These three methods include boiling which will require twelve times as much water as rice, the Japanese method which will require you to use five times as much water as rice and the steaming method which will require you to use three times as much water as rice. You want to keep in mind that your rice when cooked should be whole and distinct. So that your rice will be perfectly cooked you want to measure your ingredients; perfectly and you want cook it only for the amount of time called for in the recipe so it won't end up sticky and gummy. You don't want to end up with it having a gummy or pasty appearance.

Boiled Rice

Boiled Rice is one of the easiest and quickest ways to make it. If you properly boil it then it will be perfectly cooked with distinct grains and you can use the boiled rice as a base for other dishes. In order for it to turn out perfectly measure the ingredients. You should rinse rice only if directed to on the package. Keep in mind that stirring rice to often will make it sticky and starchy. The only exception to this is risotto which must be stirred to create a rich creamy texture. If you end up with wet rice after cooking, cook it uncovered for a few minutes on low heat.

If you want to make enough boiled rice to feed eight or more people use one cup of rice, one tablespoon of ground sea salt, and three quarts of boiling water. Wash your cup of rice well and then add it to your three quarts of salted water. Bring your water and rice up to a boil and then reduce the heat to a simmer and cover the rice. Over the next 20 minutes or so the rice will cook and take up all the water. Once all the water is taken up you can then add butter or margarine to your rice if you want to. You can also serve your rice with a spoon of gravy over it for a delicious meal. I just simply love to serve fried chicken this way. To me that is my favorite way to serve fried chicken.

Japanese Rice Cooking Method

With the Japanese method of cooking rice you will want to have one cup of rice, one teaspoon of ground sea salt and five cups of water. Have your five cups of water boiling with the teaspoon of ground sea salt added to it and then you want to add your cup of rice. Let your rice and water boil for 15 minutes and then place the pot with an oven safe lid on it in the oven in a preheated 350 degree oven for 15 more minutes to let the water evaporate out of the rice. When you cook your rice this way it will be soft and won't be mushy. You can of course take rice made this way and make it into all kinds of other dishes.

Steamed Rice Method

This is the way I usually cook my rice. Ever since I bought a steamer I have cooked it this way and I always like the way it turns out. To use this method you need a steamer of course and you want to have a cup of rice, a teaspoon of ground sea salt and three cups of water. I always start off by boiling my rice in the boiling salted water in a pot and after 15 minutes I pour my rice and water into the steamers top basket and set it on high. I cook it in the steamer for one hour and after this time I have perfect rice almost every time. I serve this rice with my steamed fish and vegetables and people just love it.

Bought flat packed, and made from thin card, it is inexpensive, and protects your cake hygienically during transportation, ensuring it arrives safely. Also available to use with this type of box are extension corners which will raise the lid up for the slightly taller, oversize cakes.

If your cake has an intricate or fragile design, or has to be transported a long way, then an extra strong box with lift off lid would solve the problem of making sure it has maximum protection, and minimise any damage in transit.

A very popular cake at present is the stacked wedding cake, which requires a taller, stronger box if being transported. Made especially for this purpose it has round and square cut out pieces in the base to prevent the bottom tier from moving inside the box, while a strengthened base allows for the increased weight.

Cupcakes have taken the world by storm in recent years, and continue to dominate, so it is only right that there should have evolved a huge range of cupcake boxes and carriers to choose from. The cupcake box comes with an insert to hold the cupcakes and a window to show off your creations. These are available in single or multi sizes and you can often match the design of the box to that of the baking cases and even complete the effect by finishing off with a matching ribbon.

Cupcake couriers are large, plastic, multi tray carriers, which can be adapted to carry a small number or many. These are ideal for transporting up to 36 cupcakes, say to a children's party. The cupcakes are kept separate from each other and arrive safely being well protected inside the plastic outer casing. These carriers come in different colours as well! With the interior trays removed a larger cake can also be transported. This makes them very popular because of their flexibility.

Cupcake Pods are exactly what they sound like, individual plastic pods for single cupcakes or muffins. Sold in packs of 10, they are ideal for gift cupcakes or even as wedding favours, something completely different.

As can be seen there are numerous different products available now to ensure that your 'precious' cake, whatever occasion it may be for, arrives at its destination safely and in one piece. By using the right packaging this is usually achieved, and once there, much appreciated by the recipient, and ensures it will have the 'Wow' factor!

This style of cooking involves slow roasting and self-basting, both of which add greatly to the taste of the finished product. The cooked product is tender and flavorful on the inside with a crispy crust on the outside. There are many barbeque rotisseries available in the market these days and you will be able to find one that fits your needs exactly. Once you have one you will be able to create meals that are as healthy as they are delicious.

Rotisserie cooking is an art in itself and you need to know how to use it correctly in order to get the desired result. You cannot use grilling techniques here because this is an entirely different style of cooking. You do need to familiarize yourself with the equipment you purchase by reading its instruction manual. Also, the following tips will definitely be useful:

- Use cuts of meat that are cylindrical in shape rather than ones that are irregularly shaped. A tenderloin roast or a rolled boneless rib roast is usually the most suitable cut of meat.

- Truss a turkey securely before fitting it onto the rotisserie. If the bird weighs more than 12 pounds then it might not cook through evenly.

- Do not use very high temperature to cook the food because this will result in uneven cooking. The hood of the cooker should also be kept closed throughout the cooking process.

- The drip pan should be filled with liquid in order to keep the food moist and juicy. Water is the simplest liquid to use. However, you could give more flavour to the food by adding spices and vegetables to the water. Bay leaves, rosemary, oranges, lemons, garlic and onions are popular options. You could also use beer or wine (with or without spices) in place of the water for an entirely different flavour.

Rotisserie cooking works best with simple recipes and good cuts of meat. You will be able to cook delicious meals on one just as soon as you are able to get the hang of how it works. Since there are barbeque rotisseries of all sizes available in the market these days you will easily be able to find a small one for your kitchen or a larger one for your backyard.

Barbeque rotisseries are a great addition to a cook's equipment because they can be used to make delicious and juicy meat and poultry. Use these tips to make the tastiest possible dishes with your barbeque rotisseries.

Cooking chicken breasts properly in the oven makes them not only tender and moist but also delicious!

You can cook as much breasts in the oven as you like and store them in the fridge for a quick snack or later warm them up for a hot meal, they are high in protein and are very healthy, they go great with salad on the side and you can add a wide variety of flavors to them.

Once you have learned the basics how to bake chicken breasts you will be able to add any spices and other flavors to them, The breasts will always be great tasting.

Let's begin with the basics:

When buying the breasts you need to notice few things. First make sure they are fresh, buy meat from you local butcher. Secondly make sure the breasts are even in size, otherwise they might cook unevenly. Another important issue as I always note in my writing is to try to consume only organic meat which is healthier to you and reduces from the suffer of the industrial chickens,

Alright, now let's start the preparation:

Wash the chicken breasts properly and remove any excess skin, fat, meat. Cut the chicken breasts in half so you will have two large pieces. The breasts should be smooth and uniform.

If you ever asked yourself how to bake chicken breast and keep them moist and tender be sure to marinade them. Take 8 cups of water and mix with a third cup of salt and a third cup of sugar, add 2 table spoons of vinegar and mix everything until the solids dissolve in the water, this marinade is enough for 6 whole breasts (12 halves), adapt the ingredients accordingly to the amount you are making.

Marinade the breasts in the water from at least thirty minutes, but no more than one hour.

After you remove the breasts from the marinade immediately spice them with any spices you like, rub the breasts with freshly squeezed lemon juice and immediately place in a preheated oven.

It is now extensively farmed, so keeps pressure off the wild fish and provides lots of alternatives with the relatively inexpensive farmed Sea Bass. The Sea Bass is best served skin on, to show off the brilliant, shiny look of the fish.

Tip 1. Plain and simple

What could be more simple served fish and chip shop style. One of the small farmed fish will be ideal. Scaled, cleaned, and pin boned a pair of the fillets will make a great 'Posh Nosh' fish and chip meal at a very reasonable price.

Make your own simple batter with plain flour and a measure of beer to form a moderately thick coating. Fry at 180 degrees Celsius until cooked and serve on a bed of home-made chips with Tartar sauce.

Tip 2. Cooking with style and flair

For this dish, I would suggest you invested in a prized fillet of wild Sea Bass, it will cost more than the farmed but will be worth it. You will need a fillet, preferably mid cut, of around 175 g, that has been pin boned and de scaled.

Choose a cooking method. Poaching, steaming, grilling and baking will all be fine. My own preference is steaming, because it retains the nutrients in the fish and keeps the wonderful shiny nature of the skin.

The choice to serve it with is now open to thousands of choices. But try serving it on a raised bed of blanched, then char-grilled slices of fennel, surrounded by a shellfish broth with two or three Prawns. It will look great and will make your guests well and truly pleased.

Tip 3. Something a little different

A total variation on the classic Scandinavian seafood dish cured with salt, sugar and herbs. Instead of Salmon use Sea Bass.

Take a whole wild Sea Bass, of a size as large as you need or can find or afford, de-fin, scale, clean, fillet and pin bone the Sea Bass. You now have the staring point to create your own cured piece of luxury. Since you will be preparing the dish to be eaten within a few days, the amount of salt, which would help to cure and preserve the fish can be reduced. The amounts of salt and sugar are in line with recommendations to lower intake to promote a healthy body.

For a pair of fillets of 200 g each (400 g total) use 25 g of sugar and 50 g of salt, a teaspoon of ground black pepper and a bunch of Dill herb. For smaller or larger quantities scale up or down the portions. Rub the salt and sugar equally into both fillets. Place the Dill on top of one fillet and the other fillet on top of the Dill, with both fillets facing each other. Fit into as tight a container as you can find. Turn over the pair of fillets each day and baste the flesh surfaces with the liquid from the container. At all times keep refrigerated.

After five days you will have created a great novel version of cured fish. Slice it very thinly and serve on a chilled plate. To add an extra dimension why not add a measure or two of a spirit of your choice, such as one of the fennel based liqueurs. Or even go a stage further and spice the dish with some dried chilli flakes. The world is your oyster, or in this case Sea Bass.

About the author:- Henry Lord is a fanatical enthusiast and lover of all things seafood. He has been a professional chef for nearly twenty five years, so has experienced many traditional and innovative ways to cook and present food. He is also keen to promote seafood as a healthy source of our daily eating needs. The website http://www.cookingseafoodathome.com is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends. Additionally if you visit the website now and enter your name and email address, you will receive for FREE the ebooklet on "Home Curing Of Fish". Other FREE ebooklets will follow each month.

I am a pizza enthusiast, a pizza restaurateur in fact, and never a historian. But it's always been fascinating to know a little bit of something right? For example, a little bit of history or background, and that's what I'm going to do - briefly state, for your information (and appreciation, hopefully), a little bit of something about spices in general, and basil, to be specific.

You know, early civilisations in many different parts of the world have begun using spices many centuries ago. If you dig in into your history books, you'd know that a great deal of trading activities back in the olden days was spurred by the demand for spices.

Yes, you heard it right, spices! It's no wonder then that some spices were eventually incorporated as ingredients of pizza, lasting to this day.

These spices may come from or take the form of a dried seed, fruit, bud, flower, bark, root, leaves or vegetative substance; and are used as an additive in food preparations for colour or flavouring, or as garnish. The term herb is often used in reference to mild leafy spices.

Our generation is, I should say, a little bit lucky since spices don't come cheap during those days. Due to high demand from the population as early as the Middle Ages, spices commanded a really high price.

The most common of these spices include the black pepper, cinnamon, cumin, nutmeg, ginger and cloves. Since most, if not all, of the spices were imported from plantations in Asia and Africa (most plant sources grow in tropical climates), it was really expensive to buy them then, especially in Europe.

It is interesting to note that the Republic of Venice had a monopoly of the spice trade with the Middle East from the 8th until the 15th century, according to some references. It made the region rich, including the neighbouring Italian city-states. Naturally, people back then would experiment on the use of these spices in their dishes, pizza included.

Ever wondered which is the most popular spice of pizza?

It has to be basil leaves, a variety of herb from the mint family which includes oregano, thyme, marjoram, savoury, sage, and mint.

Basil has been originally cultivated for more than 5,000 years in India, Africa, and other parts of Asia. The word basil, they say, came from a Greek word, which meant king.

King of herbs, sounds yummy if you ask me.

Some proponents claim that basil is believed to have grown at the spot where the Holy Cross was discovered by St. Constantine and Helen. In fact, there were quite a number of authors and cooks who believed, and who continuously believe, I suppose, that basil is indeed the king of herbs.

For starters, basil is characterised by its very unique, pungent taste and smell. It is best described as having a subtle peppery and earthy taste with a slight hint of sweetness, like that of liquorice.

You should not worry so much as where to source your fresh basil leaves. Apart from being widely available in most grocery stores and vegetable markets, it is quite easy to grow your own basil, whether in the ground or in small containers.

While basil is best grown outdoors, under the sun and in a tropical weather, it is also possible to grow basil indoors if placed on a south facing window, or with the aid of a lamp.

Once fully mature, a basil plant will be about one to four feet tall, with plenty of those silky, green basil leaves that you can freshly pick not just for your pizza requirements, but for so many other recipes as well!

Most of us eat them almost everyday, be it for breakfast, lunch or dinner. Have you ever wondered what are the health benefits offered by these small round things? In the recent times, eggs have often received a bad name and accusations of increasing cholesterol levels. Well, yes it is true that one of those round thing contains sufficient cholesterol that you would need for your entire day, but it is also true that eggs are one of the best sources of protein.

All the cholesterol that can be found in an egg is contained in the yolk. If you have health problems but would still like to attain the essential protein that eggs offer, you can cook it by removing the egg yolk and only using the egg white. However, if you have no health issues, you should eat no more than 300 mg of cholesterol per day. One large egg can contain as much as 213 mg of cholesterol so be careful if you are planning to consume more than one egg a day. As I recommended earlier, you could remove the egg yolk and eat only the egg white for the subsequent eggs you consume in a day after you have consumed the first one.

The protein that eggs provide can match up to those in meat, poultry and fist. Most of the protein that is found in them also comes from the egg white with a mere small percentage coming from the yolk, thus a more better reason for you to emit that detrimental egg yolk out of your diet. So when you are cooking the egg, be careful as not to use butter or oil to fry it as it would defeat the purpose of removing the egg yolk and still give you all that extra fats and cholesterol. Another fact about the protein contained in eggs is that it is one of the purest forms of proteins found in whole-foods.

The calories contained in an egg are not that great as compared to other foods. With 55 of the 71 calories in eggs coming from the egg yolk, it gives you another reason as to remove the egg yolk and eat only the egg white. You could take egg whites from two eggs and make an omelet out of it and there you have it, a delicious and nutritious meal.

And if these health benefits are not enough, let me tell you more. Eggs contain several vitamins such as vitamin A which is good for skin and growth, B2 which helps to release energy from protein and fat, B6 which promotes metabolism of protein and B12 which is an essential vitamin in the formation of nerve fibers and blood cells. Apart from these vitamins, eggs also contain essential minerals such as iron which is essential in the creation of red blood cells, calcium which is the most important mineral in strengthening of bones and teeth, and zinc which is good for enzyme stability and essential in sexual maturation.