Q: What are the best apples for baking?

A: Cortland, or Ida Redor Paula Red. You want a large apple that will hold its texture (and its flavor) during the long baking process. Apples that are good for applesauce, such as Macintosh, are useless for baking because they’ll turn to mush.

Q: Can you substitute baking soda and baking powder for one another?

A: Not directly. But baking soda—sodium bicarbonate—is a good leaven in pastries that contain acid such as buttermilk, sour cream, or yogurt. If there is little or no acid in a recipe and you want to use baking soda (or you’ve run out of baking powder), mix 1 teaspoon baking soda and 2 teaspoons cream of tartar. This works because cream of tartar is acidic and eliminates the need for additional acid in the batter. You can use this as a replacement for commercial baking powder—on a one-for-one basis—but you must work quickly once you combine wet and dry ingredients.

Why? Because this homemade baking powder is a single-action baking powder and begins to do its work the instant it is combined with liquid. Commercial baking powders are double-action; they partly begin to work when exposed to liquid, but another part works only when exposed to heat. You can see this: Little bubbles form between the time you combine ingredients and move the batter to the pan, but the batter continues to rise in the oven.

Commercial baking powder, therefore, is more effective than the homemade kind. But it isn’t necessarily more desirable because it has a distinctive flavor. (This is especially true of those containing aluminum.) It also becomes less effective over time. You should replace your baking powder, even if it isn’t used up, at least once a year.

Q: What sort of training do I need to become a professional chef?

A: If you want to train to be a practical chef—the kind of person who runs a hotel restaurant, a restaurant that’s part of a chain, a large catering operation, or anything corporate—it’s best to go to an accredited cooking school. They exist in almost every major metropolitan center and at many universities.

If you want to be a celebrity chef, however, all you need are ambition, personality, creativity, talent, about 15 years of hard work, and a lot of luck. The best way to start is to apprentice under an old-fashioned chef and stick with it.

Q: When I roast a whole chicken, what’s the best way of testing whether it is fully cooked?

A: To be sure, you need two methods: The first is an instant-read thermometer inserted into the meatiest part of the thigh; it should read at least 155 degrees (some people say 165 or more to insure perfect safety). The second is to make sure the juices in the cavity and at the bone joints run clear, not bloody (a touch of pink is probably okay). Usually, the thermometer is enough, and the second method just a precaution; it depends on your level of paranoia. In time, you will know when a chicken is done just by looking and touching.

Q: If a cake recipe requires three 8-by-2-inch cake pans, is it OK to use three 9-by-2-inch pans instead?

A: Yes—as long as you keep an eye on things; the cooking time will be significantly shorter, but as no cooking times are ironclad it should be fine.

Q: Does searing a large cut of meat such as tenderloin before roasting it really ’seal in’ all of the juices and flavor?

A: Not at all. You can’t seal the juices in a piece of meat any more than you can seal the blood in your body (sorry, but it’s the best analogy). If you poke a hole, some of those juices will come out, and searing will do nothing to change that. (On the other hand, poking a hole is not the same as popping a balloon but more like cutting yourself; some juices will come out, but on the whole the damage will not be noticeable.)

However, searing—or browning, a more understandable word—adds flavor to foods, by creating complex flavors. So there is still a good reason to do it, if time allows. If time does not allow, it’s a step that can usually be skipped.

Q: If a recipe calls for dark brown sugar, can I substitute light brown sugar? Is there any real difference?

A: Absolutely you can substitute; the only difference is the amount of molasses they each contain. The flavor of dark brown sugar is somewhat more complex (and bitter, in the way that molasses is bitter), but not noticeably in most recipes. Remember that usually either is but one of many ingredients in a given preparation.

Q: Is there any advantage to using a cast-iron skillet rather than a regular or nonstick skillet?

A: Cast iron is inexpensive and lasts forever; it’s virtually indestructible. It has a couple of disadvantages, however: One, it is heavy, and, especially when loaded with food, requires strength to handle. Two, it is not nonstick until it develops the patina that comes with use. (You can encourage this nonstick surface to develop by washing cast-iron pans with little or no soap and wiping them dry; wiping them with a tiny bit of oil every now and then also helps.) But all in all it remains an excellent material for skillets and sauté pans.

Q: What exactly is ‘deglazing,’ and how does one do it?

A: If you’ve made gravy after roasting a turkey, you’ve ‘deglazed.’

When you cook meat, fish, or vegetables in fat—oil or butter, usually—some of the flavor (and, if you’re not using a nonstick pan, some of the meat, fish, or vegetable) stays behind in the pan. This flavor can be recaptured and turned into a sauce by adding a bit of liquid—typically wine or stock, but really any liquid, like juice, coffee, or even water—to the pan and stirring over high heat until the liquid reduces in volume a bit. (Another term for deglazing is ‘making a reduction.’) The resulting sauce can be enriched by stirring in a little butter or olive oil, but it isn’t necessary. Here’s a recipe, with plenty of options (from The Minimalist Cooks at Home):

Basic Reduction Sauce

Total time: 20 minutes

Makes about 2 cups

2 tablespoons minced shallot, onion, or scallion

3 cups stock or water

2 tablespoons softened butter or olive oil (optional)

Salt and freshly ground black pepper to taste

1. Remove whatever meat, fish, or poultry you’ve cooked from the roasting pan or skillet and pour off all but 1 or 2 tablespoons of the cooking fat (if there are non-fatty juices in the skillet or roasting pan leave them in there). Place the pan over high heat (use two burners if the pan is large). Add the shallot and cook, stirring, until it softens, about 1 minute.

2. Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat, if that’s necessary, as the boiling liquid need not be stirred except very occasionally.)

3. Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary with salt and pepper, then serve with the meat.

There are several ways to add weight to a reduction:

Reduce 1/2 to 1 cup of wine, fortified wine, or fruit or vegetable juice to just a couple of tablespoons before adding the stock or water.

Make the flavor even stronger by stirring in a teaspoon or more of prepared mustard, horseradish, soy sauce, or other condiments.

Add minced fresh or dried herbs to the mixture along with the shallots: a few tablespoons of parsley or small amounts of sage, tarragon, or thyme are all good. You can also add capers, anchovies, chopped bell pepper, or minced garlic.

Q: What kind of consistency can I expect for gravy if I use flour and butter? Cornstarch?

Cornstarch is the easiest: A tablespoon or two of cornstarch, mixed with a tablespoon or two of cold water, and stirred into a cup of simmering liquid, will thicken it instantly (the more cornstarch you use, the thicker it will get) and without any lumps. Butter and flour is more difficult, because flour does lump. There are ways around that, but they’re much more complicated than using cornstarch. Or skip the thickening entirely, as it is essentially cosmetic; if it’s flavor you’re after, just stir in a little bit of butter.

Q: What are some tips for buying fish?

A: It can be simple: Good fish looks and smells good. If it smells bad, it can’t taste good. Some fishmongers at supermarket seafood counters may not allow you to smell fish before buying it. If this is the case but the fish passes the appearance test, you might consider buying it, opening the package on the spot, and—if the smell is at all off—handing it right back.

Steaks and fillets are best cut to order from whole fish. Whole fish keep better than precut steaks and fillets. In addition, cutting to order allows you to dictate the size and thickness of the steak, as well as to request fillets from the best-looking fish. Quality is probably a top priority for a store that provides this service.

However, most fillets and even steaks are cut from fish before they reach the fish counter. So here are a few general rules:

*Start with your eyes: The surface of the fish should glisten; it should be bright, clear, reflective, and almost translucent. Generally, you don’t want any fish whose surface appears brown, dull, opaque, or muddy. Remember, fillets and steaks should be on—not in—ice, and there should be no puddles of water.

*Use your fingers: Most fishmongers won’t let you touch fish—it’s usually against local health standards, and reasonably so. But you can ask the counterperson to press his or her finger into the fish’s flesh; it should appear firm and elastic. If it looks mushy, or if the finger leaves a lasting impression, move on.

*Finish with your nose: As stated above, if fish doesn’t smell sweet, if it doesn’t smell like the sea, turn your nose up.

Q: What is the best way to cook pasta?

A: The most important thing is to start with good pasta, made from 100 percent durum wheat; the country of origin is less important, but you’re most likely to find good pasta at a good price from Italy.

Cook the pasta in a gallon or even five quarts of well-salted water per pound. Boil the water, and keep it boiling as the pasta cooks; stir the pasta so it does not stick (you do not need oil). Don’t overcook the pasta, but don’t undercook it either. Drain it quickly, but leave some water on it; sauce it well, but don’t kill it with sauce; and put it in a hot bowl so it stays hot.

Q: What’s the best way to cook a turkey?

A: The best way to cook a turkey is FAST, as in this recipe:

Roast Turkey (from The Minimalist Cooks at Home, by Mark Bittman)

Time: 2 hours 30 minutes

Makes at least 12 servings, with leftovers

12-pound turkey

Salt and freshly ground black pepper to taste

Preheat the oven to 500 degrees F. Rinse the turkey and remove the giblets; save the liver for any stuffing you choose to make. Loosely pack the turkey cavity with stuffing if you’d like, then tie the legs together to enclose the vent.

Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard, and any other trimmings. Place in the oven, legs first.

Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. Continue to roast, checking every 30 minutes or so; if the top threatens to brown too much, lay a piece of aluminum foil directly onto it. If the bottom dries out, add water, about 1/2 cup at a time. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh measures 165 degrees. If, when the turkey is nearly done, the top has not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking.

Remove the turkey from the oven. Take off the rack and make pan gravy or other sauce while the bird rests (let it sit for about 20 minutes before carving).

Q: In good cooking is it more important to be creative or to be precise?

A: You must differentiate between cooking and baking. In cooking, anyone with a modicum of skills and experience—and I would think cooking 50 meals over a six-month period would get you into this category—would gain enough experience to begin improvising, with the help of recipes. After five years of steady cooking, few people rely on cookbooks in the same way they do when they are beginning.

Baking is another story: It’s chemistry. It takes a great deal of skill and experience to be able to bake, especially desserts, without following a recipe.

Q: How do you cook an artichoke?

A: You can start by cutting the pointed tips from artichoke leaves before cooking, but you don’t have to. It’s best to use a paring knife to peel around the base and cut off the bottom one-quarter inch, then break off the roughest and darkest layers of exterior leaves.

Artichokes contain an enzyme that makes them discolor as soon as they’re cut and cooked; this doesn’t affect the flavor. If you want to preserve their color, drop them into a mixture of 1 tablespoon of lemon juice or vinegar per cup of water as you prepare them, and add a splash of vinegar or lemon juice to the cooking water. It’s also best to use nonaluminum knives and cooking utensils when working with artichokes.

Steaming is the easiest way to cook an artichoke—just make sure the pot doesn’t boil dry. Here’s a recipe:

Basic Steamed Artichokes

Time: 45 minutes

Makes 4 servings

4 large or 12 very small artichokes

Several sprigs fresh tarragon or thyme (optional)

Salt and freshly ground black pepper to taste

With scissors or a large knife, trim the top 1/2 inch or so from the artichokes. Using a paring knife, peel around the base and cut off the bottom 1/4 inch. Break off the roughest of the exterior leaves.

Place artichokes bottom up in a steamer. Cover and cook 20 to 40 minutes. Sample an outer leaf; when it pulls away easily and its meat is tender, the artichokes are done.

Drain the artichokes upside down for a minute or two longer before serving hot; store upside down if you plan to serve them later. Serve hot with melted butter, at room temperature with vinaigrette, or cold with mayonnaise. Or serve at any temperature with lemon or salt.

Q: When I make scones, they often crumble—but I’m hesitant to keep adding more fatty butter into the mix. Can you recommend a low-fat scone recipe?

A: Scones are rich muffins, or ultra-rich biscuits: You can’t make them without eggs, and they’re best with cream or butter. You can substitute oil for the butter (although that doesn’t reduce the fat, just the cholesterol) and skim milk for the cream, but if you take things any further than that it isn’t a scone any more!

Here is a recipe for Cream Scones I particularly like (from How To Cook Everything; Hungry Minds Publishing, 1998):

2 cups (about 9 ounces) all-purpose or cake flour, plus more as needed

1 scant teaspoon salt

4 teaspoons baking powder

2 tablespoons sugar

5 tablespoons cold butter

3 eggs

3/4 cup heavy cream

1/3 cup dried currants or raisins

1 tablespoon water

1. Preheat the oven to 450 degrees F.

2. Mix the dry ingredients together in a bowl or food processor, reserving 1 tablespoon of the sugar. Cut the butter into bits and either pulse it in the food processor (this is the easiest method) or pick up a bit of the dry ingredients, rub them with the butter between your fingers, and drop them again. All the butter should be thoroughly blended before you move to the next step.

3. Beat 2 of the eggs with the cream; with a few swift strokes, combine them with the dry ingredients. Use only a few strokes more to stir in the currants.

4. Turn the dough out onto a lightly floured surface and knead it ten times, but no more. If it is very sticky, add a little flour, but very little; don’t worry if the dough sticks to your hands a bit.

5. Press the dough into a 3/4-inch-thick rectangle and cut into 2-inch rounds with a biscuit cutter or a glass. Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again.

6. Beat the remaining egg with 1 tablespoon of water, and brush this mixture on the top of each scone. Sprinkle each with a little of the remaining sugar.

7. Bake 7 to 9 minutes, or until the scones are a beautiful golden brown. These scones keep better than biscuits, but they should still be eaten the same day you make them.

Makes 10 to 14 scones

Time: 20 minutes

Q: Do you have a recipe for a good macaroni and cheese?

A: I think so:

Baked Macaroni and Cheese (from How to Cook Everything by Mark Bittman, 1998).

This is macaroni and cheese for grown-ups; not that kids won’t like it, but it’s far from sweet and gooey. Rather, it is fragrant and almost sharp, thanks to the bay leaves and Parmesan.

Time: about 45 minutes

Makes 4 to 6 servings

2 1/2 cups milk (low-fat is fine)

2 bay leaves

1 pound elbow, shell, ziti, or other cut pasta

4 tablespoons (1/2 stick) butter

3 tablespoons flour

1 1/2 cups grated cheese, such as sharp cheddar or Emmenthal

1/2 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

1/2 cup or more plain bread crumbs, preferably fresh

Preheat the oven to 400 degrees F. Bring a large pot of water to a boil.

Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand. Salt the boiling water and cook the pasta to the point where it is almost done but still needs another minute or two to become tender. Drain it, rinse it quickly to stop cooking, and place it in a large bowl.

In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns (about 5 minutes). Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring all the while with a wire whisk. As soon as the mixture becomes smooth, add a little more milk, and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar or Emmenthal and stir.

Pour the sauce over the pasta, toss in the Parmesan, and season with salt and pepper. Use the remaining 1 tablespoon of butter to grease a 9-by-13-inch size baking pan and turn the noodle mixture into it. Top liberally with bread crumbs and bake until the crumbs turn brown (about 15 minutes). Serve piping hot.

Q: What is the difference between mixing and folding ingredients?

A: When a recipe says to mix, you can attack the ingredients and combine them however you like, even using a blender. Folding is a technique that allows ingredients containing large amounts of air—most often beaten cream or egg whites—to retain their volume when mixed with thicker substances, such as batter. To fold, scoop the bottom of the batter over the top of the beaten substance using a rubber spatula, a wooden spoon, or—the best tool—your cupped hand. Generally, the mixture should be combined only enough to integrate, not until it is perfectly smooth.

Q: Is it worth the higher price to use organic foods for cooking?

A: This is a personal choice more than anything else. Organic foods have become popular enough that they are no longer much more expensive than ‘regular’ foods. Do organic foods taste better? In general, they don’t taste any better than high-quality nonorganic foods. Are they healthier? I think so. Personally, I buy organic meats, vegetables, grains, and legumes when I can, but I am not a fanatic about it.

Q: I have a young daughter, and I’m nervous about her consuming raw eggs because of the health risks. Is there any substitute for raw egg whites in recipes for food like cake frosting?

A: Although I’m not a health expert, my understanding is that the risk of an individual egg containing salmonella is about 1 in 10,000, so I would not be too concerned. The risk is multiplied when large numbers of eggs are mixed together—as happens in commercial kitchens—because a bad egg would contaminate the whole batch.

Nevertheless, the easiest thing to do is to avoid the issue entirely by making a frosting that does not contain any eggs. Sweetened whipped cream is the easiest substitute for eggs. Here’s another alternative:

Vanilla Butter Cream Frosting (from How to Cook Everything by Mark Bittman).

Time: 10 minutes

Makes enough frosting and filling for one 9-inch layer cake, or two dozen cupcakes

8 tablespoons (1 stick) unsalted butter, softened

4 cups confectioners’ sugar

6 tablespoons cream or milk, plus a little more if needed

2 teaspoons vanilla extract

1. Use a fork or electric mixer to cream the butter. Gradually work in the sugar, alternating with the cream and beating well after each addition.

2. Stir in the vanilla. If the frosting is too thick to spread, add a little more cream, one teaspoon at a time. If it is too thin (unlikely, but possible, especially after the addition of lemon or orange juice as a variation), refrigerate; it will thicken as the butter hardens.

Q: Can you tell me how to make a simple salad dressing that only uses basic ingredients commonly found at home?

A: It’s a breeze, and you have two options. One is to toss the salad with extra-virgin olive oil and good vinegar (sherry vinegar, balsamic vinegar, or good wine vinegar), just to taste; take it easy on the vinegar. Lemon juice, which is less acidic (strain out the seeds), is another alternative. Or do something like this:

Basic Vinaigrette

Time: 5 minutes

Makes about 3/4 cup

1/2 cup extra-virgin olive oil

3 tablespoons or more good wine vinegar

Salt to taste

Freshly ground black pepper to taste

1 heaping teaspoon Dijon mustard

1 large shallot (about 1 ounce), peeled and cut into chunks, optional

Combine all ingredients, except the shallot, in a blender. A creamy emulsion will form within 30 seconds. Taste, and add vinegar, a teaspoon or two at a time, until the balance tastes right to you.

Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust seasoning, and serve. (This is best made fresh but will keep in the refrigerator for a few days. Return to room temperature and whisk briefly before using.)

Q: Where can I purchase a handheld sausage-stuffer like my Dad used years ago? It was so simple, but I can’t find it anywhere.

A: You might find one in Cook’s Catalogue, but your best bet is an old-fashioned store or country market in Italy.

Q: I’m looking for a recipe for smoothies. Can you help?

A: The word “smoothie” means different things to different people, but here are two recipes I like very much. The two smoothies, both cold and sweet, are adapted from my book How to Cook Everything.

Banana-Yogurt Shake

When your bananas become overripe, peel them and wrap them in plastic wrap, then freeze them. Use them to make this great smoothie.

Time: 5 minutes

Makes 2 servings

1 frozen banana

1 cup orange juice, preferably freshly squeezed

1 cup plain or vanilla yogurt

Combine all ingredients in a blender and blend until smooth.

Banana-Vanilla Shake

Time: 5 minutes

Makes 2 servings

1 ripe banana (frozen is okay)

1 cup milk

1/2 cup crushed ice

Sugar or sugar syrup to taste

1/2 teaspoon vanilla extract, plus more if necessary

1. Combine all ingredients in a blender and blend until smooth.

2. Taste and adjust seasoning by adding more vanilla or sugar syrup if necessary.

Instead of vanilla, you can also use a grating of nutmeg and a little cinnamon.

Q: Do you have a tasty recipe for spaghetti that is easy for teenagers to make?

A: This is a good recipe that is a little different, and most kids like it. (Excerpted from How to Cook Everything.)

Penne with Ricotta, Parmesan, and Peas

The butter is optional in this recipe, but it lends a nice richness and creaminess. Add a bit of minced sautéed ham or mushrooms to this sauce if you like.

Makes about 4 servings

Time: 30 minutes

1 cup freshly shelled or frozen peas

1 pound penne, ziti, or other cut pasta

About 1 cup fresh ricotta, available in Italian and specialty food markets

1 tablespoon softened butter (optional)

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

1. Bring a large pot of water to a boil.

2. Cook the peas in boiling salted water to cover, just until tender, about 3 minutes. Drain and rinse in cold water to stop the cooking; drain and set aside.

3. Salt the boiling water and cook the pasta. While it is cooking, mix together the ricotta, butter, cooked peas, and half of the Parmesan in the bottom of a warm bowl. When the pasta is just about done, remove about a cup of the pasta cooking water and use as much of it as you need to smooth the ricotta mixture into a sauce.

4. Toss the pasta with the ricotta mixture, add additional pasta cooking water if necessary, and serve, passing the remaining Parmesan at the table.

Discover The Secret Recipes From Your Favorite Restaurants And Easily Cook Them Yourself!

Q. What Causes A Hiatal Hernia?
A. Before you can decide on a hiatal hernia cure you must know what causes the symptoms that you are suffering from. Perhaps most important to know in your search for a cure is that like Barrett’s Esophagus, hiatal hernias are commonly found in those with GERDs disease. Hiatal hernias can be incurred during an accident or other injury. Other people may develop a hiatal hernia after a large weight gain or during pregnancy when extra pressure is put on the lower esophageal sphincter.

Q.What Are The Symptoms Of A Hiatal Hernia?
A. Identifying your symptoms will help you better understand the reasons for particular hiatal hernia cures.
These symptoms include:
 
· Sore throat
· Hoarseness
· Chest pain
· Regurgitation
· Heartburn
· Acid reflux

Q. How Do I Find arelie Treatment for a Hiatal Hernia?
A. Some patients seek out surgery or doctor prescribed medications as a hiatal hernia cure. However these are riddled with risk of complications or more serious medical problems, not to mention expensive. Fortunately there are many natural ways to find a hiatal hernia cure. Given the above symptoms it is clear that improving diet and routine is a huge part of a treatment plan for hiatal hernia cure. A good diet is one that does not promote over production of stomach acid that can cause even more painful reflux. This not only means eliminating spicy foods but those high in acidity as well. Regular exercise (it does not have to be strenuous) is also important to aiding good digestion and should be a part of your natural treatment plan. In your search for a hiatal hernia cure you should also consider the need to eliminate bad habits such as consuming tobacco products and drinking alcohol.

Q. What Natural Remedies Are Used As A Hiatal Hernia Cure?
A. There are many natural remedies and home based cures that can be used for a hiatal hernia cure. Many of thses are aimed at creating the right balance of acid in the stomach and promoting a good metabolism and good digestion.
Some of these natural remedies include:
· Apples
· Apple cider vinegar
· Honey
· Mint
· Fennel seed
· Mustard
· Herbal teas

Natural Cures for Acid Reflux

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Acid Reflux Remedy

In general mustard sauce is often used as it enhances the flavor and taste to a great extent. Romans ground the mustard seeds and mix the seeds with wine to create mustard sauce. Roman mustard sauce is used throughout Europe and is very popular. It is also easily available.

Dijon that is made in France is very famous for its flavor. It is prepared from brown seeds which are grounded to thick paste. Vinegar is then mixed with his paste to give a good flavor. A typical market in USA has a section that is devoted to many types of mustard sauces. Mustard sauces when mixed with ketchup gives a great taste to burger.
Mustard barbeque sauce is delicious and gives a sour and sweet flavor to meats. Traditionally mustard barbeque sauces are served on pork. Sometimes Carolina mustard sauce is also served with meats. If you want your pork chop, chicken wing or veggie burger to be delicious then you must use mustard barbeque sauce.  You can also use barbeque mustard sauce during grilling, barbecuing or baking the meat. General ingredients in mustard barbecue sauce include spices, vinegar, sweeteners and tomato paste.

The ingredients may vary due to different geographic conditions. Honey Dijon mustard sauce is known for its sweetness and is served on many savory dishes. You can use it as sandwich condiment. You can also use it for dipping fries, chicken strips. People also use it in salads. You will appreciate the color and depth of flavor that it brings to other dishes. Mustard sauces indeed give a yummy taste to boiled ham, cheese sandwiches and many other dishes.

Some sauces are low in fat while some are high in fat. Some mustard sauce has minimal carbohydrates while some sauces are high in carbohydrates. Some mustard sauces contain added sweeteners. If you want to improve your food taste then you must add mustard sauces to vegetables, chickens, meat etc. If you want to loose your weight, a low carb mustard sauce might not be useful as the mustard sauce might be very high in fat. Mustard sauce served on fried fish gives a great taste. Honey mustard sauce contains apricots, spinach and walnuts which are very good for health. Thus honey mustard sauce is much better and healthier than high fat sauces.

There were of course itinerant traders who visited the neighbourhoods trumpeting their goods.
The dietary habits of the Byzantines depended on the social class and the economic status of the nations and the nationalities of the empire, the rules of their religion, the geographic location of their residence and probably the habits of the era.

The meals

Breakfast: it is not documented that the Byzantines were having breakfast. The first meal of the day around noon was the ‘ariston’ meaning in Greek ‘the best’ and it was called lunch.

Dinner: it was the richest meal and they had it a little before the sunset.

The food, of course, was different for the poor and the rich. Poor people ate black bread, cheese, olives, sprouts, tubers, legumes and eggs.

Byzantine menu

Appetizers

Caviar and roe: sources indicate that the Byzantines knew caviar, which was an expensive delicacy. The Byzantines ate roe too.

Capers: the islanders in the Byzantine used capers in brine as an appetizer.

Quick fixes

Agiozoumi: on fasting days, on Wednesdays and  on Fridays, the Byzantines drank the agiozoumi. It resembled the familiar onion soup, with pieces of bread inside it.

Grouti: it was a porridge from raw or roasted flour and hot water.

‘Perichymata’ (sauces)
Garos (sauce): they mixed small fish, offal, blood and gills of fish with salt. They added pepper and old wine. They were brewing the mixture for several hours or they left it under the sun for 2-3 months. The garos was served mixed with oil or water or wine or vinegar.

‘Artymata’ (spices)

The most popular were leeks, celery, spearmint, cumin, pepper, fennel, rosemary, dill, oregano, nutmeg and cinnamon. These were used to give flavor to food but also for therapeutic reasons.

Salt

The salt held a special place in the trade of the empire. They used salt to preserve food, fish, meat, and cheese. The Byzantine Empire purchased salt from the salt marsh of the Aegean, Adriatic and the Black Sea.

Wheat and bread

Everybody in the Byzantine Empire ate bread. In villages, each household baked its own bread, while most people in cities purchased it from the baker’s. There were, as now, many kinds of bread.
Apart from the fresh bread the Byzantines made ‘paximadi’ , which was sliced bread baked again.

Olives and oil

During the Byzantine period, huge quantities of oil were consumed for food and toilet reasons. In regions of the empire, where the climate favoured the cultivation of olives, inhabitants were cooking almost exclusively with olive oil.

Vegetables

The vegetables were cheap food, that’s why the gourmets avoided it. Vegetables and legumes were food for the poor and the monks, especially on fasting days.

The pulses, beans, broad beans, fava beans and lentils were widespread in Byzantium. Their cooking was difficult and the Byzantines recommended their cooking with mustard. The Byzantines especially loved the chickpeas and the peas.

Milk and cheese

The Byzantines preferred dairy products from cows and buffaloes, as milk, cheese and butter.
The cheese-making flourished during the Byzantine years. In the mountainous Balkan Peninsula Vlachs prepared famous cheese.

Poultry and eggs

The Byzantines especially loved the eggs. They usually ate eggs from hens and geese, pheasants or partridges. The eggs from the hens and pheasants were considered as excellent food and were abundant in the homes of the poor. They made delicious omelettes, called ’sphoungata’.

Poultry were very widespread among the Byzantines, especially the cock. They boiled the poultry or roasted it. Sometimes they filled the poultry with spices and then they baked it.
The Byzantines also ate Indian fowl, pigeons, peacocks, quail and turtle-doves.
The pheasants considered luxurious delicacy, because their meat was the most tasty and easy to digest than any other poultry. Cranes, ducks and geese were also widespread and they were cooked with wine.

Meat

The Byzantines ate meat either boiled or roasted. They ate lamb or goat particularly in April. The sheep meat was considered as very tasty. In rich meals, the deer, the roe deer and the wild boar could be eaten. The most favourite meat, in the Byzantine was pork with vegetables. They made a kind of jelly from the head of the pig.  

Fish

The fish was a usual food in Byzantine especially among monks and bishops. They ate mainly, rockfish, bass, scorpion fish, chanos, skipjack etc. They fried or boiled the fish in water in which they added oil, dill and leeks. The Byzantines consumed carp, bass and mullet. The Byzantine kippered sardines, herring and ceros.

Beverages

The most popular drink was of course the wine, which was not only a pleasure but also a food supplement. In Byzantium there was an impressive variety of wines with names similar to their colour. Many other beverages came from other countries of the East.
Coffee was known in Byzantium and they used to drink it the same way we do nowadays.

Fruits and desserts

The Byzantines ate almonds, chestnuts, pistachios and pine cones. Apples were luxury food. They offered them in golden dishes and sold them in glass containers. They also honoured pears and figs. The most common fruit was grapes and raisins for the poor. The cheapest fruits were melons.

The Byzantines loved especially sweets made from honey. The pastels were particularly a favourite sweet. They also ate honey-cakes and syrupy sweetmeats. An important sweet was ‘baklava’ or ‘kopton’.

The Byzantine diet did not include potatoes, tomatoes and sugar. Potatoes and tomatoes became known during the 19th century as they came from America.Their diet wasn’t healthy because the Byzantines used too much salt to preserve meat and fish and as we know the salt in food is not very good.

A healthy eating habit was to use honey instead of sugar.

One of the latest recipes for fried chicken to become popular in the US is Korean fried chicken. They cook their chicken in small pieces with a light, delicate batter. When fully cooked, the chicken is lightly coated with sauce.

While it takes some practice to prepare this recipe properly, once you have tasted it you will be amazed. To compensate for the large chickens here in America, cut up some boneless chicken or use wings when you make this delectable treat.

Japanese and Chinese chicken are cooked in a similar manner, but they use different herbs and spices. Both cuisines use more boneless chicken than whole pieces. For a Chinese flavor, five-spice powder adds a distinctive taste, but if you prefer Japanese, you may want to add sake, ginger, or wasabi. The tender nuggets of chicken with the crispy crust can be served plain or with a sauce. Lemon chicken, orange chicken, and almond chicken all use a base of breaded fried chicken.

Fried chicken in India is made by rubbing spices like turmeric, fennel and mustard seeds, black pepper and udad dal into the chicken and letting it marinate. Then each piece is dipped in egg white, rolled in breadcrumbs, and fried in hot oil until crisp and golden.

As you can see, many people around the world prefer their chicken fried! By merely changing the spices or the marinade, or deboning the chicken, you can come up with a variety of recipes to try.

If you like South American cuisine, look for recipes that contain limejuice, hot sauce, garlic and corn meal or flour. If your tastes run more toward Italy, try adding oregano, chili powder, onion powder, garlic, dry mustard and crushed red pepper. Salt to taste and cook in olive oil.

Other ways to make this dish different include varying your cooking method. Try oven frying if you are looking for a method that is lower in fat. You can still get that crunchy, flavorful chicken in the oven.

Be sure to marinate your skinless chicken for several hours in buttermilk to maintain the juiciness of the chicken. A coating of flour and seasonings will provide the crunch and help seal in the flavor. You will be happily surprised with a low fat chicken dish that is as good cold as it was on the dinner table the night before.

The old fashioned, tried and true method using oil in a cast iron skillet still produces an excellent chicken. The simplest breading of flour, salt, and pepper can become a gourmet meal. Cast iron heats evenly, providing a wonderful crisp crust while keeping the chicken juicy. It also cooks the meat thoroughly. Generations of cooks used this method before deep-frying became popular and many purest still insist on using their cast iron pan.

Gift baskets come in thousands of different combinations and sizes to suit every budget. Please do not think that gift baskets contain only eatables. Supreme quality spa items, grooming articles, toys, flowers or even living plants can be sent through them.

Gift baskets are practical alternatives to unimaginative gift cards and the likes. The only thing you have to do before sending such a gift is to evaluate the present situation of the intended recipient, his or her likes and dislikes, tastes and the occasion. Some gift baskets have national importance too, like the fireside gift basket, which helps us remember the fireside pep talk used to be given by President Franklin D Roosevelt during the years of the miserable great depression of 1930s and 40s. The modern day fireside gift basket, which contains gourmet snacks like beef salami, camembert cheese, peppercorn crackers, stone ground mustard etc and packed in a delectable wicker basket denotes prosperity, all round happiness and development.

For a wine lover, nothing can match the joy of receiving our best wines in a beautifully designed wicker basket. Professionally designed wine basket may vary in size, like the small basket containing one bottle of wine and some gourmet foods like California almonds. Larger ones can contain more bottles and additional snacks.

All gift baskets come with printed cards, tags, colorful ribbons and such paraphernalia that increases the likeability of the basket manifold. I have enumerated only some of the common gift baskets available, but, let me assure you, there are umpteen types and combinations available for you to choose from.

However, fruit baskets rank among the highest sought after gift basket items. Such a gift can turn any occasion into a feast. The enticing basket, with its huge collection of first-rate fruit (packed right from the orchard), ranks among the best of our gourmet snacks. They are healthier too. A fruit basket may contain different types of fruits like fresh apples, pear, plum, citric fruits like oranges, pineapples, assorted nuts, premium cheese and corn crackers. Some even comes with fresh fruit based drinks.

The real value of a gift basket cannot be calculated on the base of the dollars you paid for them. The symbolism behind the gesture far outshines the prices. But our premium service providers never charge more than what is due. However, it would be better to do a little market research before you place your order and always prefer people who can serve you efficiently day and night.

I would like to add here that corporate gift baskets can work as catalysts to your business growth. They are great as holiday gifts too. There is no occasion that gift baskets are not suited to be gifted.

Bleaching is used as the best alternative for removing the mustard stain. For a fabric in the icy color, then the bleach like chlorine is particularly more efficient. But before using any bleaching powder, firstly confirm that the fabric does not get out of its color.

After eating a spicy, oily fast food like hot dog; if you are getting irritate with a big bubble of the plummets of the mustard on your cloths, then do not get worry about such mustard stain. It will easily remove by following some steps. So if the fabric possesses the colorfastness, try to avoid use of bleaching powder because it reflects its bright spots on such fabrics. The point to remember is that do not bleach the fabric more than 15 minutes because that makes your garment scrawny.

By rubbing off the mustard stain with rounded knife, we remove the surplus quantity of mustard from the fabric. However, while removing such mustard stain, be cautious that the stains is not scattering on the fabric. For maximum 15 minutes, steep this fabric in the solution of washing detergent and alcohol that is denatured having ratio 3:1. So in this process sometimes the mustard stain will become gloomy, but it indicates that it will rinse out.

By washing the fabric with mustard stain in the cold liquid of detergent and staining it by using the towel of spongy paper; we get rid of the mustard stain. After doing this, dispense a scrawny solution of hydrogen peroxide on the mustard stain and then put in approximately some ammonia drops and let it to stay until the blend prevents sparkling. Also by adding some vinegar drops and spouting the fabric robustly, we get rid of the mustard stain.

Firstly, rub the entire surplus amount of mustard stain on your cloth by using a knife filling with butter. Then squirt the stain by using the cleaner, which is used for house cleaning, and wait for approximately two minutes. Now massage the mustard stain and cloth together. Finally, by using the chilly water, wash this mustard stain. You carry on this process until the mustard stain completely gets rid of from the cloth. You either rinse it in the laundry.

While eradicating the mustard stain from the cloths, you go through the tips, which make your task of removing the mustard stain non-irritable. While washing the mustard stain, does not use bleach on cloths excluding white color. You do not wash the cloth hardly when you are rubbing the mustard stain as one. After using the house cleaner, wash your hands carefully and prevent the cleaner from your eyes.