CEREALS And Their Preparation

Cereals in a pot (Photo credit: Wikipedia)

Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products.

The grains are pre-eminently nutritious, and when well prepared, easily digested foods. In composition, they are all similar, but variations in their constituent elements and the relative amounts of these various elements, give them different degrees of alimentary value. They each contain one or more of the nitrogenous elements, gluten, albumen, casein, and fibrin, together with starch, dextrin, sugar, and fatty matter, and also mineral elements and woody matter, or cellulose. The combined nutritive value of the grain foods is nearly three times that of beef, mutton, or poultry. As regards the proportion of the food elements necessary to meet the various requirements of the system, grains approach more nearly the proper standard than most other foods; indeed, wheat contains exactly the correct proportion of the food elements.

Being thus in themselves so nearly perfect foods, and when properly prepared, exceedingly palatable and easy of digestion, it is a matter of surprise that they are not more generally used; yet scarcely one family in fifty makes any use of the grains, save in the form of flour, or an occasional dish of rice or oatmeal. This use of grains is far too meager to adequately represent their value as an article of diet. Variety in the use of grains is as necessary as in the use of other food material, and the numerous grain preparations now to be found in market render it quite possible to make this class of foods a staple article of diet, if so desired, without their becoming at all monotonous.

In olden times the grains were largely depended upon as a staple food, and it is a fact well authenticated by history that the highest condition of man has always been associated with wheat-consuming nations. The ancient Spartans, whose powers of endurance are proverbial, were fed on a grain diet, and the Roman soldiers who under Caesar conquered the world, carried each a bag of parched grain in his pocket as his daily ration.

Other nationalities at the present time make extensive use of the various grains. Rice used in connection with some of the leguminous seeds, forms the staple article of diet for a large proportion of the human race. Rice, unlike the other grain foods, is deficient in the nitrogenous elements, and for this reason, its use needs to be supplemented by other articles containing an excess of the nitrogenous material. It is for this reason, doubtless, that the Chinese eat peas and beans in connection with rice.

We frequently meet people who say they cannot use the grains, that they do not agree with them. With all deference to the opinion of such people, it may be stated that the difficulty often lies in the fact that the grain was either not properly cooked, not properly eaten, or not properly accompanied. A grain, simply because it is a grain, is by no means warranted to faithfully fulfill its mission unless properly treated. Like many another good thing excellent in itself, if found in bad company, it is prone to create mischief, and in many cases, the root of the whole difficulty may be found in the excessive amount of sugar used with the grain.

Sugar is not needed with grains to increase their alimentary value. The starch which constitutes a large proportion of their food elements must itself be converted into sugar by the digestive processes before assimilation, hence the addition of cane sugar only increases the burden of the digestive organs, for the pleasure of the palate. The Asiatics, who subsist largely upon rice, use no sugar upon it, and why should it be considered requisite for the enjoyment of wheat, rye, oatmeal, barley, and other grains, any more than it is for our enjoyment of bread or other articles made from these same grains? Undoubtedly the use of grains would become more universal if they were served with less or no sugar. The continued use of sugar upon grains has a tendency to cloy the appetite, just as the constant use of cake or sweetened bread in the place of ordinary bread would do. Plenty of nice, sweet cream or fruit juice, is a sufficient dressing, and there are few persons who after a short trial would not come to enjoy the grains without sugar, and would then as soon think of dispensing with a meal all together as to dispense with the grains.

Even when served without sugar, the grains may not prove altogether healthful unless they are properly eaten. Because they are made soft by the process of cooking and on this account do not require masticating to break them up, the first process of digestion or insalivation is usually overlooked. But it must be remembered that grains are largely composed of starch, and that starch must be mixed with the saliva, or it will remain undigested in the stomach since the gastric juice only digests the nitrogenous elements. For this reason, it is desirable to eat the grains in connection with some hard food. Whole-wheat wafers, nicely toasted to make them crisp and tender, toasted rolls, and unfermented zwieback, are excellent for this purpose. Break two or three wafers into rather small pieces over each individual dish before pouring on the cream. In this way, a morsel of the hard food may be taken with each spoonful of the grains. The combination of foods thus secured, is most pleasing. This is a specially advantageous method of serving grains for children, who are so liable to swallow their food without proper mastication.

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What Makes An Ideal KITCHEN.

Modern kitchen (Photo credit: Wikipedia)

It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'. 

Every kitchen should have windows on two sides of the room, and the sun should have a free entrance through them; the windows should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. Good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from boiling and other cooking processes, generally invade and render to some degree unhealthful every other portion of the house.  

There should be ample space for tables, chairs, range, sink, and cupboards, yet the room should not be so large as to necessitate too many steps. Undoubtedly much of the distaste for, and neglect of, "housework," so often deplored, arises from unpleasant surroundings. If the kitchen be light, airy, and tidy, and the utensils bright and clean, the work of compounding those articles of food which grace the table and satisfy the appetite will be a pleasant task. 

It is desirable, from a sanitary standpoint, that the kitchen floor is made impervious to moisture; hence, concrete or tile floors are better than wooden floors. Cleanliness is the great desideratum, and this can be best attained by having all woodwork in and about the kitchen coated with polish; substances which cause stain and grease spots, do not penetrate the wood when polished and can be easily removed with a damp cloth.  

The elements of beauty should not be lacking in the kitchen. Pictures and fancy articles are inappropriate; but a few pots of easily cultivated flowers on the window ledge or arranged upon brackets about the window in winter, and a window box arranged as a jardiniere, with vines and blooming plants in summer, will greatly brighten the room, and thus serve to lighten the task of those whose daily labor confines them to the precincts of the kitchen. 

The kitchen furniture.

The furniture for a kitchen should not be cumbersome and should be so made and dressed as to be easily cleaned. There should be plenty of cupboards, and each for the sake of order, should be devoted to a special purpose. Cupboards with sliding doors are much superior to closets. They should be placed upon casters so as to be easily moved, as they, are thus not only more convenient but admit of more thorough cleanliness. 

Cupboards used for the storage of food should be well ventilated; otherwise, they furnish choice conditions for the development of mold and germs. Movable cupboards may be ventilated by means of openings in the top, and doors covered with very fine wire gauze which will admit the air but keep out flies and dust. 

For ordinary kitchen uses, small tables of suitable height on easy-rolling casters, and with zinc tops, are the most convenient and most easily kept clean. It is quite as well that they are made without drawers, which are too apt to become receptacles for a heterogeneous mass of rubbish. If desirable to have some handy place for keeping articles which are frequently required for use, an arrangement similar to that represented in the accompanying cut may be made at very small expense. It may be also an advantage to arrange small shelves about and above the range, on which may be kept various articles necessary for cooking purposes. 

One of the most indispensable articles of furnishing for a well-appointed kitchen is a sink; however, a sink must be properly constructed and well cared for, or it is likely to become a source of great danger to the health of the inmates of the household.  The sink should if possible stand out from the wall, so as to allow free access to all sides of it for the sake of cleanliness. The pipes and fixtures should be selected and placed by a competent plumber. 

Great pains should be taken to keep the pipes clean and well disinfected. Refuse of all kinds should be kept out. Thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes. Drain pipes usually have a bend, or trap, through which water containing no sediment flows freely; but the melted grease which often passes into the pipes mixed with hot water, becomes cooled and solid as it descends, adhering to the pipes, and gradually accumulating until the drain is blocked, or the water passes through very slowly. A grease-lined pipe is a hotbed for disease germs.

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How To Prepare RICE

Chinese Rice dish in Basmati (Photo credit: Wikipedia)

Rice has been around for a very long time. It is known to have been cultivated for over 5,000 years and is thought to be one of the very first crops. With over 7000 varieties, rice has become the staple food of more than half of the world’s population. Most people have at least one rice dish that they particularly enjoy.

Asian countries produce approximately 90% of the world's rice and Asians eat as much as 300 pounds of rice per person per year. Americans eat a little more than 21 pounds of rice per person each year and the French consume about 10 pounds of rice per person annually.

In spite of its long history and worldwide popularity, many people today are uncertain about cooking rice for fear of inconsistent results. This article briefly discusses the benefits of including rice in a healthy diet and offers an array of tips and techniques for successfully preparing and safely storing rice.

Benefits of Including Rice in Your Diet...

Rice is an excellent food to help keep your body healthy. Rice has the following nutritional benefits:

Rice is a good energy source...

Rice is an excellent source of carbohydrates. Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain.

Rice is low in fat, cholesterol-free and low in salt...

Rice is an excellent food to include in a balanced diet. It is low in total fat and saturated fat, is cholesterol-free (therefore an excellent food to include in a cholesterol lowering diet) and contains negligible amounts of sodium.

Rice is gluten-free...

Some people are unable to tolerate the proteins found in wheat, rye, oats, and barley and should choose foods that are gluten-free. All rice is gluten-free, making rice the essential choice for those with gluten free dietary requirements.

Rice contains no additives or preservatives...

Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet.

Long Grain, Medium Grain and Short Grain...

Rice contains two starches, amylose, and amylopectin. The ratio of these starches determines the texture of rice. Rice with a higher amylose content is separate, light, and fluffy when cooked. Rice with a lower amylose content cooks into grains that are moister and tender, with a greater tendency to cling together.

Long grain rice - This is a generic classification for rice in which the milled grain is at least three times as long as it is wide. It contains the highest percentage of amylose (approximately 23 to 26 percent) so it is separate and fluffy.

Medium grain rice - This size classification is for rice grains which are less than three times as long as they are is wide. Medium grain is sometimes labeled ‘short grain’ to distinguish it from long grain rice. The cooked grains are moist and tender, and they cling together. It contains approximately 15 to 19 percent amylose and is typically used in recipes that call for a creamy consistency, such as rice pudding and paella.

Short grain rice - This rice is almost round (less than twice as long as it is wide). When cooked, this rice tends to be even more moist, tender, and sticky than medium grain. It is estimated to contain roughly 12 to 17 percent amylose and is commonly used for sushi.

Rinsing and/or Soaking Rice...

What about rinsing rice before cooking?

Modern processing techniques are effective at removing impurities and producing clean, consistent rice; however, many people still prefer rinsing rice prior to cooking. Some feel that one benefit of rinsing is to remove any loose starch thereby providing a fluffier, less sticky rice and more consistent cooking. Experiment with both techniques to determine which you like best.

What about soaking rice before cooking?

Some varieties of rice (e.g. Basmati) cook better after soaking. Soaking softens the grains for better texture and prevents breaking of brittle varieties. Most ‘sticky’ varieties of rice will not cook properly without soaking. Be certain to soak the rice if it is indicated in the recipe.

** Remember: If rice is rinsed or soaked before cooking, be sure to drain it thoroughly so that the liquid measurement will be accurate.

Basic Methods of Preparing Rice...

Absorption Method

The absorption method is the most popular method for cooking rice. It uses a set amount of rice and a set amount of water for a set amount of time. By the time the water is absorbed, the rice should be done. This is also the method by which most rice cookers work, though some employ a mixture of this and the steaming method.

Steaming Method

This is usually the preferred method for cooking sticky and clinging varieties of rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone, without the rice ever touching the boiling liquid.

Proper Proportions...

Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general rule is 2 parts of liquid to 1 part rice by volume; however, different varieties of rice may require slightly less or slightly more liquid. Always refer to the label instructions to verify the proper ratio of liquid and cooking time.

How to Store Rice...

Uncooked Rice

Due to its low moisture content, properly stored white rice should keep without losing quality for as long as 3 years. Store uncooked rice in a sealed container in a dry, dark, and cool place. If rice is expected to be used fairly soon, then a glass container on the counter or open cupboard shelf in indirect light is acceptable.

Cooked Rice

Allow cooked rice to cool completely, then store in a well-sealed container or zip-lock storage bag in the refrigerator. Stored cooked rice may breed pathogenic organisms and possibly cause food poisoning when eaten. Always keep cooked rice in the refrigerator and discard all leftover rice that is not used within 2 or 3 days.

Tips and Techniques...

Read the box or recipe for desired results. Since different varieties of rice are best when cooked using a particular method, be certain to follow recipe instructions to get the best flavor and texture from rice.

Measure rice and water accurately. The addition of salt and butter is optional.

Use a heavy-bottomed pot when cooking rice so the heat is distributed evenly.

Rice will triple in volume, so use the proper size pot with a tight-fitting lid. If the level of uncooked rice in the pot is more than two-inches deep, choose a pot that will accommodate the amount of rice to be cooked.

Use a tight-fitting lid so the steam will stay in the pot while the rice cooks. Do not remove the lid until the end of cooking time. If rice is not sufficiently done, return cover and continue to cook a few minutes longer.

Time the cooking according to package directions. Cooking at higher altitudes will require additional time and will be indicated in the instructions.

Rice prepared in the microwave takes no less time than cooking on the stovetop.

When used properly, rice cookers or steamers provide a no-risk method of preparing rice. To cook rice in a rice cooker, always be certain to follow the manufacturer's instructions. You may find that you want to reduce the amount of water by 1/4 cup (50 ml) for each 1 cup (250 ml) of rice being cooked.

Fluff cooked rice with a fork before serving. When rice is cooked, stir, recover and set aside for 5 minutes. This allows some of the steam to escape and fluffs the rice to keep the grains separate. (Cooked rice will pack and become a bit sticky if not stirred at this stage.)

Rice may be cooked ahead of time and reheated quickly before serving. To reheat rice, add 1 to 2 tablespoons (15-30 ml) of water for each 1 cup (250 ml) of leftover rice. Cover and heat for 4 to 5 minutes on the stovetop or 5 to 10 minutes in the oven. In the microwave oven, reheat on HIGH for 1 to 3 minutes.

Leftover rice may be frozen in small bags or containers and reheated in the microwave oven or on the stovetop. Remember to add water as recommended above.

When all else fails, follow the instructions...

While exactly how rice cooks vary from variety to variety, getting consistently good results is certainly not impossible and people should not shy away from cooking rice. Just remember...to ensure consistently good results, the best method for preparing rice is generally the one included on the package.

Copyright ©2006 Janice Faulk Duplantis

Submitted by: Janice Faulk Duplantis - Source: www.isnare.com

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ABC Of SOUP Making

English: soup Deutsch: Suppe (Photo credit: Wikipedia)

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. 

xxxGenerally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. 

Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition. When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient. 

Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. 

Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves. 

For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.

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Five Fish Soups

Fish Soup - Photo: Pixabay

Fish stock.

Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for a table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.

Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.

Time. 2 hours.

Note. Do not make fish stock long before it is wanted, as it soon turns sour.

Crayfish soup.

Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.

Mode:- Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.

Time. 1-1/2 hour. 

Eel soup.

Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water.

Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.

Time. 1 hour, or rather more.

Note. This soup may be flavored differently by omitting the cream and adding a little ketchup.

Lobster soup.

Ingredients. 3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of lemon-peel, 2 oz. of butter, a little nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water.

Mode:- Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water; simmer gently till all the goodness is extracted, and strain it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve.

Time. 2 hours, or rather more.

Oyster soup -1.

Ingredients:- 6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.

Mode:- Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve.

Time. 1 hour.

Note. This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.

Oyster soup -2

Ingredients:- 2 quarts of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour.

Mode:- Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot.

Time. 3/4 hour.

Prawn soup.

Ingredients:- 2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon juice.

Mode:- Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour.

Time. 1 hour.

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Easy Steps On Tiling Your KITCHEN FLOOR

Tiling is one job that most people would rather not learn how to do since it can be scary that you make some mistakes in the process. However, it is actually a lot easier than what many might think. In fact, it can save you a whole lot of money contrast to hiring a professional for the job. As long as you know the do’s and don’ts, then this task is a no-brainer for you.

Patio with stone tiled floor, Hawaii. (Photo credit: Wikipedia)

Choosing Your Tiles

To start off, you have to choose the tiles that you want to use. You may get surprised with the number of variety choices when doing this. Tiles may come in different sizes, colors, textures, materials and

finishes. There are times that you may encounter tiles with odd sizes. This is done on purpose by companies so that you would have to buy extra.

Choosing a tile highly depends on you. It can also depend on how you want the room to be and the over all design and feel of the room.

Measurements And Computations

You also need to measure out your floor area. You also have to deliberate on whether you want the tiles to go under any kind of fittings and units. Generally, it is better if you tile under the fittings. This is because if you would have to move appliances in the future, like a fridge, then you do not have to lift it up over the edge of your new tiles.

When you have chosen what kind of tile you want to use, you need to do some computations. You have to get your floor’s width and divide it by the width of one tile. This is to know the number of complete rows that you’ll have. Also, this can help you decide the optimal wall edge to place your cut tiles against.

Application

After doing the math, you can now start applying tiles on your floor. Be sure that you have an even coverage of adhesive placed on your sub-floor. The type of adhesive to use would depend on your sub-floor or the surface you are tiling. If it is a concrete floor, then you can use a rapid setting adhesive. However, be sure that you do not spread too much of the mixture at once, since it can set as fast as 30 minutes.

If it is a wooden sub-floor, then you need a flexible adhesive. You can know if an adhesive if flexible if it is written on the bag or the tub. If you have slate, then you need to use gray adhesive. If you’ll

be having marble, then you need a white adhesive. This is so that no color coming from the underside would bleed and ruin your design.

Grouting

When you are done fixing your tiles on the floor, and after you have allowed enough time for it to dry, then you would have to do some grouting. If you have natural tiles, like marble, slate, limestone, granite, travertine, and porcelain, you need to seal them first before you can grout them. You have to use a specialized impregnating sealer so that they will be waterproof and can be more resistant to dirt and staining.

Mix up the grout and apply it using a grout float to your tiles. Try to work over the gaps until they’re

all filled. If you have white marble tiles, then you need to use a white grout instead of gray since the

gray kind can stain the marble.

To finish off, wipe out the excess grouts that are bulging from your tiles using a sponge. Also, use a

grout finisher or your finger to smooth out the grout lines. After this, stand back, relax and chill while you wait for your work to dry up!

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What Is So Special About GOURMET PIZZA?

Pizza has been around for thousands of years. When did out of the ordinary and delicious gourmet pizza make its debut? What would the forefathers of pizza think of this culinary masterpiece?

A pepperoni pizza.
(Photo credit: Wikipedia)

Everyone knows that a standard pizza comes with pepperoni, cheese, ground beef, peppers, onions, anchovies and sausage. Today gourmet pizza is created with any kind of topping. They are topped with anything from broccoli to chocolate. There are gourmet pizzas for breakfast that can be topped with scrambled eggs, bacon and cheese. And, there are vegetarian gourmet pizzas that are topped with a medley of vegetables.

The gourmet pizza is relatively new and was created for the privileged. It has grown in popularity in nearly every household in the United States. Pizza parlors are popping up all across the country. A Sunday afternoon of football will be a definite hit with the gang if a gourmet pizza with all the toppings is served.  A sure pleaser for chocolate lovers is a dessert pizza topped with marshmallows and chocolate.

Gourmet pizza was conceived with the belief that less is better. Only by using the finest quality ingredients and one or two toppings, can a pizza acquire the status of a gourmet pizza. Only the freshest and highest quality meats and freshest mozzarella can be used. The difference in a standard pizza and a gourmet pizza will be proven with each bite.

An ordinary consumer, with a little imagination, can create a gourmet pizza at home. A variety of pre-baked pizza shells are available in all types of food stores. With some imagination and experimentation, a home chef can make a mouth-watering work of art. Most food stores carry a line of pizza shells, cheeses and gourmet sauces. Cheeses other than Mozzarella can be used.

Gourmet pizza shops continue to grow, offering a variety of pizzas from different cultures. Every culture brings an innovative way to make the gourmet pizza. These tasty delights will bring dining pleasure for years to come.

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Most versatile KITCHEN GADGET

To raise a family is a small big job. Small in the sense that many think that to stay in the house and raise a family is an easy task. One needs to actually experience it to fully understand that there is a misconception over the issue. A lot of stories have been told about it. Many believe but there are some who refuse to believe and consider housewives as low esteem members of the society. 

Young Housewife, Oil on canvas. The Russian Museum, St. Petersburg, Russia.
(Photo credit: Wikipedia)

The Underrated Housewife

Housewives are frequently under estimated their ability to manage a household go unnoticed. Managing a family is like managing a small company. There are so many works to accomplish, there are deadlines to beat, budget to strictly follow, and subordinates to direct. Among the so many chores in the household are cleaning, washing, taking care of the children, sending them to school, and preparing the needs of the husband and the whole family such as preparing foods. Housewives today are luckier than their counterpart many years ago. The innovations of kitchen gadgets have made their tasks less troublesome. With proper planning their works are accomplished in a shorter period of time. The modern housewife now has found time for their social endeavors and socioeconomic activities. They also participated in community service. In that, they elevated their status in the society and become role models in the community. This put an end to the argument of the said issue.

Useful Kitchen Gadgets

There are so many kitchen gadgets that are found in the market today. These gadgets find their way to the kitchen. Each of them answers a need in the family. Besides the other members of the family that makes the work of the housewife lighter, the kitchen gadgets play an important role in the fulfillment of the dreams of the housewife. See how these gadgets shorten the time to finish a job. The vegetable peeler peels vegetables quickly, the peppermill produces ground pepper with a few turns, the cheese grater grates cheese in seconds, the garlic smashers breaks garlic into smaller pieces instantly, while the can opener lets you open can safely and quickly. There are many more gadgets that are used in homes. Take one versatile gadget that provides several functions in homes, the scissors that does not only cut paper or cloth but it can also cut meat and cans, it can serve as a can opener, a bottle opener, a nut cracker, and it can be used as a knife. It deserves its title as the versatile kitchen gadget.

Family benefits

The whole family benefits from these small gadgets. They are small and almost negligible but you can count on their help. With the shorter work time of the housewife, she now has more time to spend with her family especially children. Bonding time is important for it brings about closer family relationships. We owe these little helpers thanks. With more time for the family it is once more become a stable unit of the society.

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What Makes An Ideal KITCHEN

It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'.

Modern kitchen (Photo credit: Wikipedia)

Every kitchen should have windows on two sides of the room, and the sun should have free entrance through them; the windows should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. Good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from boiling and other cooking processes, generally invade and render to some degree unhealthful every other portion of the house.

There should be ample space for tables, chairs, range, sink, and cupboards, yet the room should not be so large as to necessitate too many steps. Undoubtedly much of the distaste for, and neglect of, "housework," so often deplored, arises from unpleasant surroundings. If the kitchen be light, airy, and tidy, and the utensils bright and clean, the work of compounding those articles of food which grace the table and satisfy the appetite will be a pleasant task.

It is desirable, from a sanitary standpoint, that the kitchen floor be made impervious to moisture; hence, concrete or tile floors are better than wooden floors. Cleanliness is the great desideratum, and this can be best attained by having all woodwork in and about the kitchen coated with polish; substances which cause stain and grease spots, do not penetrate the wood when polished, and can be easily removed with a damp cloth.

The elements of beauty should not be lacking in the kitchen. Pictures and fancy articles are inappropriate; but a few pots of easily cultivated flowers on the window ledge or arranged upon brackets about the window in winter, and a window box arranged as a jardiniere, with vines and blooming plants in summer, will greatly brighten the room, and thus serve to lighten the task of those whose daily labor confines them to the precincts of the kitchen.

The kitchen furniture.

The furniture for a kitchen should not be cumbersome, and should be so made and dressed as to be easily cleaned. There should be plenty of cupboards, and each for the sake of order, should be devoted to a special purpose. Cupboards with sliding doors are much superior to closets. They should be placed upon casters so as to be easily moved, as they, are thus not only more convenient, but admit of more thorough cleanliness.

Cupboards used for the storage of food should be well ventilated; otherwise, they furnish choice conditions for the development of mold and germs. Movable cupboards may be ventilated by means of openings in the top, and doors covered with very fine wire gauze which will admit the air but keep out flies and dust.

For ordinary kitchen uses, small tables of suitable height on easy-rolling casters, and with zinc tops, are the most convenient and most easily kept clean. It is quite as well that they be made without drawers, which are too apt to become receptacles for a heterogeneous mass of rubbish. If desirable to have some handy place for keeping articles which are frequently required for use, an arrangement similar to that represented in the accompanying cut may be made at very small expense. It may be also an advantage to arrange small shelves about and above the range, on which may be kept various articles necessary for cooking purposes.

One of the most indispensable articles of furnishing for a well-appointed kitchen, is a sink; however, a sink must be properly constructed and well cared for, or it is likely to become a source of great danger to the health of the inmates of the household. The sink should if possible stand out from the wall, so as to allow free access to all sides of it for the sake of cleanliness. The pipes and fixtures should be selected and placed by a competent plumber.

Great pains should be taken to keep the pipes clean and well disinfected. Refuse of all kinds should be kept out. Thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes. Drain pipes usually have a bend, or trap, through which water containing no sediment flows freely; but the melted grease which often passes into the pipes mixed with hot water, becomes cooled and solid as it descends, adhering to the pipes, and gradually accumulating until the drain is blocked, or the water passes through very slowly. A grease-lined pipe is a hotbed for disease germs.

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Should You Do Your Own KITCHEN REMODELING

Are you a homeowner?  More importantly, are you a homeowner who would like to have your kitchen remodeled? Whether you are looking for a change or looking to redo a poor quality kitchen, you may seriously be thinking about kitchen remodeling. Once you have officially decided that you would like to have your kitchen remodeled, you will need to decide how that remodeling will occur.  When it comes to kitchen remodeling, you can remodel your own kitchen or hire a professional to do it for you.

Modern kitchen (Photo credit: Wikipedia)

With kitchen remodeling, one of the most popular remodeling methods is self remodeling.  Self remodeling is when a homeowner decides to do their own remodeling themselves, without professional assistance.  If you are tying to decide whether or not you should do you own kitchen remodeling, it may be a good idea to examine the advantages and disadvantages of doing so. You will find that there are a number of advantages to doing your own kitchen remodeling, but you will also find that there are a number of disadvantages as well. 

One of the most common reasons why homeowners choose to do their own kitchen remodeling is because of the cost. When it comes to hiring a professional contractor, the cost will vary, but it is sometimes quite high. That cost often does not include the cost of supplies and materials; however, if it does you will easily be able to notice because the overall cost will be high.  If you are able perform your own kitchen remodeling repairs, you may be able to save yourself a fairly large amount of money.  One of the reasons for that is the fact that you only have to pay for your supplies and materials.  If you are looking for a low-cost way to remodel your kitchen, self remodeling may be the way to go.

In addition to saving money, self remodeling is also preferred by homeowners because it enables them repair or remodel their kitchen anyway that they see fit. If you hire a professional contractor to remodel your kitchen for you, they will be using your ideas and suggestions; however, last minute changes are sometimes frowned upon and they may even cost you money.  If you are doing your own kitchen remodeling, you will not have this problem. You can change your mind about any aspect of your remodeling project at anytime, rarely with any consequences.

As previously mentioned, there are a number of advantages and disadvantages to doing your own kitchen repairs.   Although it is nice to save money and be able to have complete control over your kitchen remodeling project, you will find that it often takes a lot of time to do your own kitchen remodeling.  Professional contractors are not only good at what they do, but they are also experienced. That is one of the reasons why they are able to complete most of their jobs in no time at all.  If you do not have any home improvement or remodeling experience, the job could take you twice as long, if not longer, to complete.  If you are limited on the amount of time that you have available or if you have a deadline, you may find it difficult or impossible to do your own kitchen repairs.

In addition to the time it takes, when deciding whether or not you should do your own remodeling, it is important to consider the damage that can be done.  It is no secret that it isn’t always easy to remodel anything, let alone a kitchen. The difficultly will all depend on which areas of your kitchen you plan on remodeling.  If you do not have home improvement or remodeling experience, you need to be careful with how you approach the situation. A quality remodeling project is likely to increase the value of your home, but a poor one may reduce the value of it. That is something many homeowners do not realize or even think about it.  

As you can see, there are a number of advantages and disadvantages to doing your own kitchen remodeling.  In addition to the above mentioned factors, it is also important to take the size of your project into consideration. If you are only doing a small project, such as replacing your kitchen sink, it may be a good idea to take the time to familiarize yourself with the process instead of automatically making the decision to pay a professional.

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The Principles Of Scientific COOKERY

It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. Cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation.

Steaming to reheat a box of commerically sold frozen meal (pork chop with tomato sauce and fried rice) using a wok by placing a metal frame and filling some water. Water level should not be higher than the metal frame. The instruction of the product suggests 15 minute steaming time while 6 minute cooking by a microwave oven.
(Photo credit: Wikipedia)

It is rare to find a table, some portion of the food upon which is not rendered unwholesome either by improper preparatory treatment, or by the addition of some deleterious substance. This is doubtless due to the fact that the preparation of food being such a commonplace matter, its important relations to health, mind, and body have been overlooked, and it has been regarded as a menial service which might be undertaken with little or no preparation, and without attention to matters other than those which relate to the pleasure of the eye and the palate. With taste only as a criterion, it is so easy to disguise the results of careless and improper cookery of food by the use of flavors and condiments, as well as to palm off upon the digestive organs all sorts of inferior material, that poor cookery has come to be the rule rather than the exception.

Methods of cooking.

Cookery is the art of preparing food for the table by dressing, or by the application of heat in some manner. A proper source of heat having been secured, the next step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying.

Roasting is cooking food in its own juices before an open fire. Broiling, or grilling, is cooking by radiant heat. This method is only adapted to thin pieces of food with a considerable amount of surface. Larger and more compact foods should be roasted or baked. Roasting and broiling are allied in principle. In both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices.

Baking is the cooking of food by dry heat in a closed oven. Only foods containing a considerable degree of moisture are adapted for cooking by this method. The hot, dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. Foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process, come from the oven dry, hard, and unpalatable.

 (Photo credit: Wikipedia)

Boiling is the cooking of food in a boiling liquid. Water is the usual medium employed for this purpose. When water is heated, as its temperature is increased, minute bubbles of air which have been dissolved by it are given off. As the temperature rises, bubbles of steam will begin to form at the bottom of the vessel. At first these will be condensed as they rise into the cooler water above, causing a simmering sound; but as the heat increases, the bubbles will rise higher and higher before collapsing, and in a short time will pass entirely through the water, escaping from its surface, causing more or less agitation, according to the rapidity with which they are formed. Water boils when the bubbles thus rise to the surface, and steam is thrown off. The mechanical action of the water is increased by rapid bubbling, but not the heat; and to boil anything violently does not expedite the cooking process, save that by the mechanical action of the water the food is broken into smaller pieces, which are for this reason more readily softened. But violent boiling occasions an enormous waste of fuel, and by driving away in the steam the volatile and savory elements of the food, renders it much less palatable, if not altogether tasteless. The solvent properties of water are so increased by heat that it permeates the food, rendering its hard and tough constituents soft and easy of digestion.

The liquids mostly employed in the cooking of foods are water and milk. Water is best suited for the cooking of most foods, but for such farinaceous foods as rice, macaroni, and farina, milk, or at least part milk, is preferable, as it adds to their nutritive value. In using milk for cooking purposes, it should be remembered that being more dense than water, when heated, less steam escapes, and consequently it boils sooner than does water. Then, too, milk being more dense, when it is used alone for cooking, a little larger quantity of fluid will be required than when water is used.

Steaming, as its name implies, is the cooking of food by the use of steam. There are several ways of steaming, the most common of which is by placing the food in a perforated dish over a vessel of boiling water. For foods not needing the solvent powers of water, or which already contain a large amount of moisture, this method is preferable to boiling. Another form of cooking, which is usually termed steaming, is that of placing the food, with or without water, as needed, in a closed vessel which is placed inside another vessel containing boiling water. Such an apparatus is termed a double boiler. Food cooked in its own juices in a covered dish in a hot oven, is sometimes spoken of as being steamed or smothered.

Stewing is the prolonged cooking of food in a small quantity of liquid, the temperature of which is just below the boiling point. Stewing should not be confounded with simmering, which is slow, steady boiling. The proper temperature for stewing is most easily secured by the use of the double boiler. The water in the outer vessel boils, while that in the inner vessel does not, being kept a little below the temperature of the water from which its heat is obtained, by the constant evaporation at a temperature a little below the boiling point.

Frying, which is the cooking of food in hot fat, is a method not to be recommended Unlike all the other food elements, fat is rendered less digestible by cooking. Doubtless it is for this reason that nature has provided those foods which require the most prolonged cooking to fit them for use with only a small proportion of fat, and it would seem to indicate that any food to be subjected to a high degree of heat should not be mixed and compounded largely of fats.

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