The Wonder Cooker is an all in one cooker which enables you to cook a wide variety of meals so you can easily eat something different every night. Plus you can cook enough for several meals at a time - just put what you don’t need right away in the fridge or freezer and reheat later. This means you might only have to cook twice a week but you’ll have a healthy home cooked meal every night.
Using a slow cooker to make soups or stews is a great way to increase you vegetable and vitamin intake and they’re delicious too! Just prepare the meat and vegetables, put them in the cooker and you can pretty much set it and forget it. You can save even more time by using frozen vegetables. You can then sit back and relax or do other jobs around the house until dinner is ready. The Wonder Cooker comes with a recipe book so you can easily make a variety of delicious meals with little effort.
If you’re not sure if the Wonder Cooker is for you, all you have to do is try it. It comes with a 30 day money back guarantee. If it doesn’t do as promised you can return it and get a refund. So there’s no risk.
Tuesday, August 14, 2007
Cooking Techniques
Some major hot cooking techniques:
* Baking
o Blind-baking
o Broiling
o FlashBake
o Advantium
o Trivection
* Boiling
o Blanching
o Braising
o Coddling
o Crock Pot
o Double steaming
o Infusion
o Poaching
o Pressure cooking
o Simmering
o Steaming
o Steeping
o Stewing
o Vacuum flask cooking
* Frying
o Deep frying
o Hot salt frying
o Hot sand frying
o Pan frying
o Pressure frying
o Sautéing
o Stir frying
* Microwaving
* Roasting
o Barbecuing
o Grilling
o Rotisserie
o Searing
o Toast
* Smoking
Some cool techniques:
* Brining
* Drying
* Grinding
* Julienning
* Marinating
* Mincing
* Pickling
* Salting
* Seasoning
* Sprouting
* Sugaring
* Baking
o Blind-baking
o Broiling
o FlashBake
o Advantium
o Trivection
* Boiling
o Blanching
o Braising
o Coddling
o Crock Pot
o Double steaming
o Infusion
o Poaching
o Pressure cooking
o Simmering
o Steaming
o Steeping
o Stewing
o Vacuum flask cooking
* Frying
o Deep frying
o Hot salt frying
o Hot sand frying
o Pan frying
o Pressure frying
o Sautéing
o Stir frying
* Microwaving
* Roasting
o Barbecuing
o Grilling
o Rotisserie
o Searing
o Toast
* Smoking
Some cool techniques:
* Brining
* Drying
* Grinding
* Julienning
* Marinating
* Mincing
* Pickling
* Salting
* Seasoning
* Sprouting
* Sugaring
Food Safety
If heat is used in the preparation of food, this can kill or inactivate potentially harmful organisms including bacteria and viruses. The effect will depend on temperature, cooking time, and technique used. The temperature range from 5°C to 57°C (41°F to 135°F) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under the correct conditions bacteria can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the "food danger zone" to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth. When cooling hot food, it shouldn't be left on the side or in a blast chiller (an appliance used to quickly cool food) for more than 90 minutes.
Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous unless safety precautions are taken. Plastic cutting boards are less porous than wood and have conventionally been assumed to be far less likely to harbor bacteria.[1] This has been debated, and some research have shown wooden boards are far better.[2] Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with an antibacterial cleaner (dilute bleach is common in a mixture of 1 tablespoon per gallon of water, as at that dilution it is considered food safe, though some professionals choose not to use this method because they believe it could taint some foods), or a trip through a dishwasher with a "sanitize" cycle, are effective methods for reducing the risk of illness due to contaminated cooking implements.
Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous unless safety precautions are taken. Plastic cutting boards are less porous than wood and have conventionally been assumed to be far less likely to harbor bacteria.[1] This has been debated, and some research have shown wooden boards are far better.[2] Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with an antibacterial cleaner (dilute bleach is common in a mixture of 1 tablespoon per gallon of water, as at that dilution it is considered food safe, though some professionals choose not to use this method because they believe it could taint some foods), or a trip through a dishwasher with a "sanitize" cycle, are effective methods for reducing the risk of illness due to contaminated cooking implements.
Carbohydrates
Carbohydrates
Carbohydrates used in cooking include simple sugars such as glucose (from table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, potato. The interaction of heat and carbohydrate is complex.
Long-chain sugars such as starch tend to break down into more simple sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelisation starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.
An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat.
Carbohydrates used in cooking include simple sugars such as glucose (from table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, potato. The interaction of heat and carbohydrate is complex.
Long-chain sugars such as starch tend to break down into more simple sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelisation starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.
An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat.
Fats
Fat
Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures. When used as the principal cooking medium (rather than water), they also allow the cook access to a wide range of cooking temperatures. Common oil-cooking techniques include sauteing, stir-frying, and deep-frying. Commonly used fats and oils include butter, olive oil, sunflower oil, lard, beef fat (both dripping and tallow), rapeseed oil or Canola, and peanut oil. The inclusion of fats tends to add flavour to cooked food, even though the taste of the oil on its own is often unpleasant. This fact has encouraged the popularity of high fat foods, many of which are classified as junk food such as hamburgers or convenience fried cereal snacks.
Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures. When used as the principal cooking medium (rather than water), they also allow the cook access to a wide range of cooking temperatures. Common oil-cooking techniques include sauteing, stir-frying, and deep-frying. Commonly used fats and oils include butter, olive oil, sunflower oil, lard, beef fat (both dripping and tallow), rapeseed oil or Canola, and peanut oil. The inclusion of fats tends to add flavour to cooked food, even though the taste of the oil on its own is often unpleasant. This fact has encouraged the popularity of high fat foods, many of which are classified as junk food such as hamburgers or convenience fried cereal snacks.
Liquids
Liquids
Cooking often involves liquids, both added in order to immerse the substances being cooked (typically water, stock or wine), and released from the foods themselves. Liquids are so important to cooking that the name of the cooking method used may be based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavors and ingredients - this is a critical component of both stewing and sauce making.
Cooking often involves liquids, both added in order to immerse the substances being cooked (typically water, stock or wine), and released from the foods themselves. Liquids are so important to cooking that the name of the cooking method used may be based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavors and ingredients - this is a critical component of both stewing and sauce making.
Proteins
Proteins
Edible animal material, including muscle, offal, milk and egg white, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. These may also be a source of essential amino acids. When proteins are heated they become de-natured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery, and also underpins many desserts based on meringue.
Edible animal material, including muscle, offal, milk and egg white, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. These may also be a source of essential amino acids. When proteins are heated they become de-natured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery, and also underpins many desserts based on meringue.
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