Sunday, November 18, 2018


Make the cooking process simpler and quicker with the proper techniques and kitchen tools. 
Although most of the culinary items you see here will remain as long as they're in stock, please don't reveal my secret that I sometimes must delete an item not pulling its weight because its image is so big and I must limit the total number of big images to make this page load fast.
Below is a list of food preparation steps.  

1. Handling fruit 
• Many fruits are sprayed with pesticides and contain dirt.  
• Before eating fruits not enclosed in a peel, rinse them off. 
2. Cooking vegetables 
• Boil certain vegetables such as carrots, zucchini and squash to soften them before frying them.  
• Use just enough oil to cover the bottom of the skillet. 

3. Cooking meat  
• If you choose to fry meats, cook them in grease or vegetable oil on both sides with enough oil to cover half of the meat.  
• Reduce cooking time by having your oil hot before putting meat into the skillet.  
• Generally fry chicken for 9 minutes over a high fire on each side then simmer it for two minutes on each side with a lid covering the skillet to soften the meat; however, you should first cook all pieces for 11-12 minutes on each side if not enough of their redness disappears by the time the 9th minute arrives.   
• Prior to cooking, pork chops and steak should be covered in store-bought marinade.  
• To tenderize steak, beat each side with a cooking mallet - do this step before doing a marinade.  
• Broil steak, pork chops and fish on each side to save time, enhance taste and protect your health - eight minutes total for pork chops, 18 - 20 minutes total for steak.  
• Use coating for chicken and fish for better taste. 

4. Preparing meat to freeze  
• It helps to measure the amount of foods such as ground beef you're putting in a plastic freezer bag before freezing it.  
• If your package of beef weighs five pounds, split it in half and put each half into separate bags with 2.5 lbs written on both of them. 

5. Thawing out meat 
• Meat that has bone in it generally takes longer to thaw.  
• Chicken and steak are perfect examples of this with beef being an exception even though it has no bone.  
• If you must keep these meats on the kitchen counter or sink instead of the refrigerator for a few hours, soak them in cold water after the first hour or so. 

6. Dicing and chopping onions and other items 
• If you must cut something such as an onion into small pieces, first cut it into big slices then mash those slices with a large, sharp knife, working your way all around your pile with the blade tip down. 

7. Input on the video located above
• Rice is one of the first items covered.
When boiling rice, put plenty of water in the pot plus sprinkle in an adequate amount of salt beforehand.
• Stir rice frequently - following these two steps helps prevent sticking.
• Also shown is the use of spices before the roasting of vegetables. Please keep in mind that although it's okay to add salt to your dish before baking it, adding salt to meats before broiling them on side A or side B can dry out the meat.

8. Coating chicken more easily
• To save time and waste less coating, sprinkle chicken coating directly onto chicken.
• Do this after blending chicken seasoning with a beaten egg and milk. 

9. Cooking a frozen dish that comes with a packet of frozen sauce
• Remove the sauce packet from the bag then put it in a small bowl filled with hot water.
• Keep sauce submerged until it thaws out, which is only a few minutes.
Begin pouring the main dish into a large non-stick skillet then spreading the thawed sauce all over the dish five minutes before it's time to turn on the fire, not one to two minutes beforehand.
It takes several minutes to get all contents from the bag poured in then cover it all with the sauce.

10. Chopping vegetables with ease
• Use a large knife to chop veggies such as onions, carrots and bell peppers.
It's okay to use a small knife to mince something like garlic cloves.

11. Cooking enough meat for the family
• Fry at least two layers of sausage or beef in a small to medium-sized skillet when making dishes such as omelets or Sloppy Joe's.
• If you only use one layer of meat, that probably won't be enough for everyone.

• You didn't really think you were done, did you?
If you generally bypass PDF and Kindle books, please open your pocketbook through my payment button to get recipes and cooking tips I've written in Word document format.
• If you purchase my cooking tips e-book, you'll have 7 days to express displeasure with your purchase for a refund.
• If you choose my cookbook CD, you'll have 60 postal days to return it in mint condition for a refund and postage reimbursement. Shipping is free and commences within 1 postal day.
• At my discretion, you're always eligible for a 25 % rebate for being dissatisfied with my product once the refund deadline passes.
• Now that you've come this far, top it off with my e-book or CD located to the right plus the culinary enhancers located throughout this page that put the cherry on top of your eating/cooking pleasure. 
To ensure you make the most of your food preparation and storage, I focus on finding kitchen appliances and tools I think are helpful, practical and a lot of value for your money.
Regarding the major items such as the kitchen island located above, I look for those which are highly rated and whose prices are competitive and something I hope you can afford.
For items such as the 20-piece dinnerware set placed above, I focus on making sure you'll get maximum quantity plus quality for your order and at a great price you may not easily find elsewhere.
If the coffee pots and other cooking items you see here interest you, please explore them before leaving. 
Save time in the kitchen with some of the items above such as the potato masher and vegetable planer.
By buying an appliance you see here, you can save money - the food steamer located above costs much less than many slow cookers/crock pots you may find on Amazon.
Impress everyone with your fine cookware and newly acquired talent. 
You can come closer to reaching this goal today by investing in some of the resources I have made available before leaving.

Thursday, November 1, 2018

About me/Privacy policy

As required by FTC, I reveal that I make money through pop-under ads that land under your browser plus the products that are displayed. Links to retail items I provide through thumbnail images originate from Viglink - because I don't own an online store, I can't have you pay more for these items than you would otherwise pay. 

I frequently check to make sure these retail items are still in stock. To ensure you only see reputable software products, I extensively read reviews on these items before displaying them on banners through my affiliation with One Network Direct, Revenue Wire or Wow TRK.
Should you trust me enough to email me? Your information won't be sold.

Rules for Comments: Do I want more input in the comments field? Yes. I'll publish your comment within hours of submission if it's relevant, clean and in English.

The way you take in food should be done the right way. Preparing, cooking and storing your food in an ideal way will take your culinary pleasure a long way.   

By being required to begin cooking dinner for the household soon after the 2008 presidential election, I learned to cook various foods and use certain techniques in some cases for more efficiency. Consequently, I've come to enjoy cooking. 

I created this site based on my personal cooking and eating experience. Eating is one of life's best pleasures. You should make the most of this pleasure by making your food taste better, handling your food safely and getting the nutrients you need.  

How can you enhance your culinary experience? Tips to prepare and cook food are discussed on homepage.