Net 4 Articles

Author: Jessica Holley

Cooking on Yacht Charters, Sailing holidays, Races and longer delivery routes can be challenging.  With a basic oven, limited space and a heeling boat – cooking interesting meals for groups of people pose a problem.
The aim of this article is to share some of the tips I have picked up over the past few years. I believe quality food and variety is important.
 

Preparation:Making and preparing as much as you can before you set sail. Even in you only have a small fridge on-board, frozen food stays frozen in a boat’s fridge for up to a week (just do not forget to get that day’s dinner out in the morning or it’ll be iced lasagne for everyone.)
Creativity:Limited space does not mean limited cooking.From BBQs, to roasts and sushi rolls. Most meals are possible. Just think ahead and plan your menu bearing in mind your sailing route and likely weather conditions
Pre-cook breakfasts: Cook sausages and bacon before leaving the marina so you just need to heat them up the next morning. There is nothing better at 4am than a sausage sandwich.Plus try making some Breakfast Muffins before you leave home for something different
Use foil dishes:Make individual meals in small foil dishes writing the name of the meal on the lid – then freeze them. People can choose the meal they want each evening and you can heat them ready for the start of a night watch. Much better than having to heat a lukewarm pan of stew the last watch half ate 2 hours ago.This is very handy for off shore racing
Make flasks of hot drinks and keep them in the galley: When you boil the kettle make some tea or coffee, boil more water than you need. Use the excess to fill thermos flasks so, the crew on watch, can just pop down and grab a drink without needing to disturb people that are sleeping.

For me and Tangaroa Yacht Charters the quality and variety of food is essential onboard.
We’ll keep you posted with our next tips for cooking on a boat from the Med – including some recipe recommendations. To find out where we’ll be cooking visit http://www.tangaroayachtcharters.com/
 

Article Source: http://www.articlesbase.com/cooking-tips-articles/cooking-on-a-sailing-yacht-tips-to-ensure-a-varied-menu-2702621.html

About the AuthorWith over 12 years on Marketing Experience for large organisations I decided to combine my love of sailing and my business expertees to create Tangaroa Yacht charters with my partner.We specialise in affordable yacht charters around the Mediterranean. For individuals, couples and groups of up to 6 people.Offering both short breaks and week long sailing holidays. Our charters are designed to cater for either new or experienced sailors.Our yacht charters are tailored to suit our customers needs. We charge on a per person per day basis. This includes 2 meals a day, towels, fresh bed linen, use of waterproof wet weather clothing, Skipper and Mate.

Author: Jimmy Red

Normally it would seem fairly obvious for a simple home pizza maker to opt for a simpler pizza oven. But for an expert, the descision may not be as simple. Several factors may sway this descision in either direction, so lets discuss.
A bought pizza oven has several advantages. Firstly and most obviously, there is little to no effort involved. On an electric or counter top oven, the most advanced thing you will have to do to get ready is plug the cord in. They are usually very efficient, and most of the time it is actually hard to fail at making pizza. They are created by companies who invest time and resources into their designs and make ovens that work. They have the consumer on their mind and want them to be able to make pizza at home with little complications. This leads me to the downsides. A mass produced pizza oven is going to do exactly what it says on the box, and won’t allow for any customisation. Pretty much all the control you will get is the heat on the top and bottom elements or burners. This is more than enough for most home pizza oven users, so don’t let this scare you off.
Onto a DIY or brick pizza oven made in your backyard. The end result may have the potential to produce the most amazing results, but there are a few factors which determine this. The assumption is that if you are building your own pizza oven, it will be of the wood fired variety, as all other ovens can be bought with ease. Many people do not realise the skill involved in cooking a pizza in a wood fired pizza oven. The inconsistencies in fire and stone construction can make cooking a pizza evenly fairly difficult.
The hardest part comes in building the outdoor pizza oven. This hard work is the biggest thing that puts people off of building their own oven. Getting it right will take some skill and patience. Moreso if you are not all that good with your handy work. Despite all of this, home made pizza lovers who like getting their handy dirty may absolutley love the challenge. Whether you want to brag about your creation to friends or entertain a mass of guests, an outdoor brick oven will fill your needs. A DIY pizza oven is a great idea if you fall into this category.
Finally, there is a middle ground. Maybe you are fairly handy but don’t want the difficult task of building an oven from scratch. Pizza oven kits are available in many countries. Believe it or not, you can build quite a large outdoor oven from nothing but a kit and some hard work. You will be provided with step by step instructions which will allow the construction of a very impressive oven with much less skill and labour. No matter which option you go for, you will be enjoying an amazing home made pizza from your brand new oven.

Article Source: http://www.articlesbase.com/cooking-tips-articles/whether-to-construct-or-buy-your-outdoor-pizza-oven-2702511.html

About the AuthorWhat are you waiting for, get yourself a <a href=”http://onlinepizzaovens.com/”>pizza oven for sale</a> or build an <a href=”http://onlinepizzaovens.com/category/pizza-ovens/outdoor-pizza-oven/”>outdoor pizza oven</a>!

Author: Paul hancock

My love affair with curry
I started my love affair with indian cuisine when I was very young. My family had very little money, and it was often a struggle to put food on the table. But, on occasion, often following a week of not seeing my father due to overtime. We would scrape just enough money together to be able to have a take-away treat! Curry was often the choice, as I remember my father having quite a love of spicy foods. But, being young, and wasteful, my brother and I would usually end up with a portion of chips, or maybe if we were really lucky – some rice!
Eventually, after I moved out and found a place of my own, I started to develop a keen interest in cookery in general. Part of this interest, was perfecting my own recipes, a lot of which I never remembered to write down, or remembered at all. So fair to say, there were a lot of failed experiments. but, most importantly, a lot of experiments, from which to learn! I now have an ever expanding recipe book, in my kitchen, and with it, about eight years of experience, on which to draw.
So given my (still fairly limited) knowledge, I thought I would share what I have learned.
Spices – To be fair, I still know little about them, compared to some of the indian cookery masters. But, what is more important is knowing how to handle them. Good ones are not cheap, so it’s important that they last for as long as possible. Storing spices correctly, is the key to shelf life. There is no reason that you can’t keep spices for several months, if stored correctly. The main things that can shorten the useful life of any spice are, light, air, moisture, heat. A lot of people will have an open spice rack in the kitchen, and I think this is probably the worst way in which to store them. A cool, dark, cupboard, and airtight containers, is definately the way to go.
Blending spices can be a real art, and I don’t know that I’ll ever master it. But, with the aid of a few good recipe books, I’m learning more each day (Yes, I eat curry a lot!). A few pointers, based on what I have learned – Try to keep focus. Remember that how a blend smells, is a good indication to how it will taste. If you are uncertain, then the best thing to do is to try a blend using one or two main spices, as focus. Fry this off, by itself, and see how it smells. if you are happy with it, try adding something else – remember to add very small amounts at a time.
Remembering focus, If you want a warm dish, then warm smelling spices should make up the majority of the blend. if you want aromatic, then aromatic spices..and so on. Cumin is often a staple of any blend, so it’s a good place to start. It has a warm flavour and an aromatic smell, and is probably the spice that most people, unknowingly, associate with the smells eminating from their local curry house. Corriander, is more of an aromatic spice, so is easily blendable with Cumin. In the same way, paprika is also a warm spice, and blends equally well. So, by way of example, if you want an aromatic dish, then equal quantities of both corriander, and paprika, are likely to make for a more confused flavour. That isn’t to say that corriander and paprika can’t be mixed in equal amounts, but if you are just starting out, then it’s best to leave this kind of experimentation until you are more confident.
For full article..click below
http://hubpages.com/hub/Cooking-curry-from-scratch-the-beginners-guide
 

Article Source: http://www.articlesbase.com/cooking-tips-articles/cooking-curry-from-scratch-2701621.html

About the Author

Author: George Sandler
It is time to start cooking recipes without heating the house whenever it’s achievable. If you have not considered the value of cooking on the grill in the past, perhaps now is a superb time to adjust your technique of thinking. Cooking on the grill is a superb way to keep the heat of cooking outside your house as well as to bring the family together for the whole cooking process. Moms read : this is a good way to get father to help with meal preparation. While this is claimed barely in jest, there’s some truth to the established fact that men are tons more inclined to slave away over a hot grill than a hot stove. I don’t know about you, but that’s a massive bonus for me, when making a reference to cooking. Cooking on the grill is also a smart way to get the youngsters concerned in the meal preparation and clean up process. We like to use dispensable plates when grill cooking and keep the dining al fresco. If you are desiring instant family unity over the picnic table you may prefer to think again but there’s not anything like it when talking about not troubling about spills or dropped food as you can rest moderately certain the animals will look after anything that gets left in the dust. If you would like to do a good deal of cooking on the grill you may want to speculate in some transportable and ‘kid friendly’ boxes for things like seasonings, tissues, plastic ware, and table-cloth holders. Be sure to find containers capable of handling a good gust of wind without flying off too. These might be a tiny heavier for your little ones to hold but they will not be almost as troublesome to follow when blowing across the turf. Cooking on the grill is a good way to enjoy nature after a boring day of work. Take care that you don’t reserve this as a weekend event as you will find you luck out on some of the relaxing qualities it can bring to your midweek slump. As well as cooking meat on the grill, it is really important to do not forget that you can cook all sorts of fresh fruit and veg on the grill also. You should also remember the grand side plates that go great with grilled foods like baked beans, potato salad, and nice cool deserts and pies. Cooking on the grill is a smart way to bring pals and family together. Next time you mean to have a get together why don’t you make it a night of cooking on the grill? You may have the best of all worlds with no muss, no worries clean up and mouth-watering food with good friends. Cooking on the grill is definitely a good method to get the neighbors out. If you do not remember and your mouth isn’t watering just reading about, it has been far too long since your last bar-b-cue experience. The most important thing to don’t forget about cooking on the grill is that it should be an experience instead of a chore. the bulk of us basically enjoy the idea of having a good dinner under the sun or stars ( whichever applies in your case ). If you have not tried this in a while, it’s time to dust down the grill and refresh your memory and your taste receptors.
Article Source: http://www.articlesbase.com/cooking-tips-articles/cooking-on-a-grill-useful-tips-2698391.html

About the AuthorGeorge S. is a freelance writer, you can read more of his jobs about Dresses for a Wedding and Prestamos en Efectivo

Author: MarkusYannies

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Article Source: http://www.articlesbase.com/cooking-tips-articles/the-best-home-espresso-machine-rancilio-silvia-v3-2696744.html

About the AuthorFind more information, see a   Rancilio Silvia V3 Espresso Machine or a Rancilio Silvia V3 or the Rancilio Espresso Machines