Feed your curiosity with odd facts, unusual anecdotes about food, practical tips, time saving tricks, and the best advice about cooking. http://www.all-foods-natural.com/ Copyright 2006 and beyond All Foods Natural Sun, 13 Jul 2008 22:31:22 GMT http://www.all-foods-natural.com postmaster@all-foods-natural.com webmaster@all-foods-natural.com http://allfoodsnatural.com/club/tips/50-cooking-tips/116-that-smell.html Onions or fish may leave a strong smell on your knife. To remove the unpleasant smell of fish or onions from knives, wash them in cold water and then get them quickly through a burning flame. http://allfoodsnatural.com/club/tips/50-cooking-tips/116-that-smell.html Sun, 13 Jul 2008 22:31:22 GMT http://allfoodsnatural.com/club/tips/50-cooking-tips/115-cooking-clean.html Find some simple tricks and common sense tips to avoid getting things dirty when you cook, save some cleaning up, and spend more time doing things you like more. http://allfoodsnatural.com/club/tips/50-cooking-tips/115-cooking-clean.html Fri, 07 Jul 2008 08:49:23 GMT http://allfoodsnatural.com/club/articles/69-cheap-and-healthy/454-the-frugal-grill.html Where there is smoke, there is fire. Druign the summer, this fire is likely to come from a barbecue.Although we promise to include more articles for those of you who don't own a grill -as someone asked- for those who do, there is frugal grilling. http://allfoodsnatural.com/club/articles/69-cheap-and-healthy/454-the-frugal-grill.html Wed, 02 Jul 2008 20:14:51 GMT http://allfoodsnatural.com/club/tips/57-steam/121-cooking-full-steam.html/#steam_rice The trick is to prevent the tiny grains of rice from going through the grid. How? Find a trick to steam food in small pieces. http://allfoodsnatural.com/club/tips/57-steam/121-cooking-full-steam.html/#steam_rice Wed, 05 Mar 2008 17:51:51 GMT http://allfoodsnatural.com/club/faq/38-substitutions/371-milk-mayonnaise.html Substitute egg with milk for an egg free mayonnaise. http://allfoodsnatural.com/club/faq/38-substitutions/371-milk-mayonnaise.html Fri, 22 Feb 2008 23:50:51 GMT http://allfoodsnatural.com/club/nutrition/44-healthy-vegetables-fruits/74-mushrooms.html Delicious lightly cooked in the company of grilled tomatoes on top of toast as a snack, or as filling for a quiche. Fry them with garlic and a little chili and add them to cooked pasta, stir and serve. http://allfoodsnatural.com/club/nutrition/44-healthy-vegetables-fruits/74-mushrooms.html Sun, 17 Feb 2008 19:46:55 GMT http://allfoodsnatural.com/club/articles/69-cheap-and-healthy/104-double-your-pleasure.html Time saving hints to prepare meals ahedad. Cook once, eat twice and double your pleasure. http://allfoodsnatural.com/club/articles/69-cheap-and-healthy/104-double-your-pleasure.html Thu, 31 Jan 2008 11:09:55 GMT http://allfoodsnatural.com/club/tips/53-food-tips/117-ways-with-eggs.html#cooking_eggs How to stop boiled eggs from cracking? How to tell how fresh is an egg? Practical tips about how to handle eggs in the kitchen. http://allfoodsnatural.com/club/tips/53-food-tips/117-ways-with-eggs.html#cooking_eggs Mon, 28 Jan 2008 10:42:55 GMT http://allfoodsnatural.com/club/tips/50-cooking-tips/113-thats-why-im-easy.html Some tips to make easier dinner preparation are always welcomed. http://allfoodsnatural.com/club/tips/50-cooking-tips/113-thats-why-im-easy.html Mon, 21 Jan 2008 21:41:12 GMT http://allfoodsnatural.com/club/tips/53-food-tips/153-vegetables-and-fruits-how-to.html#glut_fruit Ideas to buy fruit at its best -and cheapest- and eat it when you want. http://allfoodsnatural.com/club/tips/53-food-tips/153-vegetables-and-fruits-how-to.html#glut_fruit Sat, 20 Oct 2007 21:41:12 GMT http://allfoodsnatural.com/club/articles/63-food-and-cooking/87-vegetable-dishes-cannot-live-without.html Cookbook writer Mollie Katzen has brought vegetables to all family tables with her inspiring recipes. Find which are the recipes she cannot make without. http://allfoodsnatural.com/club/articles/63-food-and-cooking/87-vegetable-dishes-cannot-live-without.html Thu, 18 Oct 2007 12:39:12 GMT http://all-foods-natural.com/club/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,36/Itemid,27/ Grilling and barbecuing make one of the most popular topics and this is the perfect recipe for barbecued ribs. Discover the authentic, traditional, barbecued ribs. http://all-foods-natural.com/club/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,36/Itemid,27/ Thu, 11 Oct 2007 12:39:12 GMT http://all-foods-natural.com/club/content/view/73/53/#cabbage Cabbage is healthy, so are Brussesl sprouts, cauliflower or broccoli. Do not be afraid of cooking brocooli, cauliflower or cabbage, there are ways to avoid the cooking smell they have. http://all-foods-natural.com/club/content/view/73/53/#cabbage Wed, 03 Oct 2007 12:39:12 GMT http://all-foods-natural.com/club/content/view/73/53/ Not always easy to prevent, but we have a trick or two. Whenever you cook there is a wonderful aroma floating in the kitchen but sometimes that smell lingers once you have finished, and it is not so nice then. That is a problem we know well, as there is a lot of cooking going in our kitchen. http://all-foods-natural.com/club/content/view/73/53/ Tue, 04 Sep 2007 12:39:12 GMT http://all-foods-natural.com/club/content/view/65/52/ Improvise a funnel, discover when glass turns brittle or how to clean the white film from glass milk bottles. http://all-foods-natural.com/club/content/view/65/52/#dealing Tue, 04 Sep 2007 12:39:12 GMT http://all-foods-natural.com/club/content/section/10/49/ Find all sorts of cooking tricks; always have one handy when you have problems in the kitchen. Read and remember, they will get you out of more than one sticky situation. http://all-foods-natural.com/club/content/section/10/49/ Thu, 30 Aug 2007 14:26:30 GMT http://all-foods-natural.com/club/content/view/69/57/ Wash, trim the stems and cook whole. Add to an stir-fry, a stew or casserole. http://all-foods-natural.com/club/content/view/69/57/#okra Wed, 27 Jun 2007 05:20:30 GMT http://all-foods-natural.com/club/content/view/69/57/ If you have too many bananas or some are becoming over-ripe, freeze them in their skins or peeled. Frozen fruit is not as nice to eat, use them for cooking pies, tarts, cakes, banana bread, ice cream, milkshakes and smoothies. If frozen in their skins, just bake them still in them for 30-40 minutes, cut the skin open and sprinkle some brown sugar and chopped toasted nuts, serve with whipped cream. http://all-foods-natural.com/club/content/view/69/57/#bananas210607 Thu, 21 Jun 2007 22:45:43 GMT http://all-foods-natural.com/club/content/view/69/57/ Celery wrapped in ktichen foil and kept in the fridge. http://all-foods-natural.com/club/content/view/69/57/#celery210607 Thu, 21 Jun 2007 22:45:43 GMT http://all-foods-natural.com/club/content/view/64/61/ Peach seeds came first to us hidden in the pockets of a Chinese prisoner to Darius, the Persian king. Romans were very fond of this fruit Spanish hands brought to the Americas, now responsible for half of the production. http://all-foods-natural.com/club/content/view/64/61/#peach_160607 Sat, 16 Jun 2007 18:06:06 GMT http://all-foods-natural.com/club/content/view/65/52/ Peaches: They will keep them in the fridge, in the vegetable draws, for a few days; let the ones with firm flesh out until soft and use the very ripe in the day. http://all-foods-natural.com/club/content/view/65/52/#peach_160607 Sat, 16 Jun 2007 18:06:06 GMT http://all-foods-natural.com/club/content/view/72/54/ Sprinkle salt on the bottom of the roasting pan and splatter will be reduced to a minimum, keeping your oven clean and preventing any burnt smell. http://all-foods-natural.com/club/content/view/72/54/#oven Sun, 20 May 2007 13:12:02 GMT http://all-foods-natural.com/club/content/view/65/52/ Curled celery is a stylish decoration for any plate. Scrape the celery stalk, cut thin strips from the ends and let them stand in ice-cold water for an hour. They will curl as prettily as the ribbons used for birthday presents. http://all-foods-natural.com/club/content/view/65/52/#magic_tricks Fri, 05 May 2007 17:50:54 GMT http://all-foods-natural.com/club/content/view/72/54/ To eliminate fruit and vegetable stains on your hands rub them first with lemon or vinegar, wash your hands with soap afterwards. Finish with pumice stone for very difficult stains. http://all-foods-natural.com/club/content/view/72/54/#clean Fri, 05 May 2007 17:41:39 GMT http://all-foods-natural.com/club/content/view/73/53/ Sometimes the dough spills over the edge and falls into the oven when you are baking; sprinkling salt over the spilled dough will prevent the burnt smell that can spoil the flavor. http://all-foods-natural.com/club/content/view/73/53/#burnt_smell 29/04/2007 23:55 GMT http://all-foods-natural.com/club/content/view/65/52/ Artichokes keep as well in a vase with the stems in water as if they were flowers. This method also applies to asparagus. http://all-foods-natural.com/club/content/view/65/52/#artichokes 29/04/2007 23:43 GMT http://all-foods-natural.com/club/content/view/67/59/ Steaming is a very simple way to prepare delicious fish dishes. Steamed fish comes out excellent and it only needs a sauce to add flavor. Only be aware that it is best to steam the whole fish -trout, red mullet- or large pieces -tuna, salmon, cod- as small pieces easily come out dry. http://all-foods-natural.com/club/content/view/67/59/#20070413 13/04/2007 18:59 GMT http://all-foods-natural.com/club/content/view/70/56/ Make an incision right behind the head with a sharp knife on the dark side. Scrape the entrails. Rinse. http://all-foods-natural.com/club/content/view/70/56/#20070312 12/03/2007 20:58:11 GMT Drain the liquid. Put them in a glass jar with 2 cloves of garlic, peeled and covered in oil. Marinate 10 days. You can add new olives as you use them. Once finished, use the oil for salads or cooking. You could add paprika to the marinade, in that case, the remaining oil wil be good only for cooking. http://all-foods-natural.com/club/content/view/65/52/ http://all-foods-natural.com/club/content/view/65/52/#black_olives Pressure cooking basics: To release steam faster, place the pressure cooker on a damp cloth and run water on top of the lid, without touching the valve, please. http://all-foods-natural.com/club/content/view/67/59/ http://all-foods-natural.com/club/content/view/67/59/#20070220 Since angel hair pasta cooks in half the time or less than thicker pasta shapes, it is the ideal staple food when you need to improvise. http://all-foods-natural.com/club/content/view/68/58/ http://all-foods-natural.com/club/content/view/68/58/#20070207 If you mix all the ingredients in a large jug or pitcher, pouring the batter into the muffin tins is a breeze, easy to control and you will have less to clear. http://all-foods-natural.com/club/content/view/68/58/ http://all-foods-natural.com/club/content/view/68/58/#20070202 1 Tbs olive oil, 2 Tbs cider vinegar, 4 Tbs low fat plain yogurt, ½ tsp Dijon mustard, 1 tsp maple syrup, ½ basil, ¼ tsp tarragon, salt and pepper. Add dry ingredients first to a bowl or dressing jar then the liquid ones. Mix or shake actively. http://all-foods-natural.com/club/content/view/66/60/ http://all-foods-natural.com/club/content/view/66/60/#20070125 An impressive side dish and very easy to prepare. Peel, dice or cut into thick strips and sauté in 1Tbs butter, 1 Tbs vinegar, 1 Tbs sugar, a pinch of salt and a little water. When the water has evaporated and the sugar has become a golden syrup your glaze is done. http://all-foods-natural.com/club/content/view/66/60/ http://all-foods-natural.com/club/content/view/66/60/#20070122 Transfer a.s.a.p. any leftover food from the can to a porcelain or glass jar. Keep the jar in the fridge. If you don’t have a fridge handy, cover with a little oil to prevent contact with air and keep it “fresh.” http://all-foods-natural.com/club/content/view/65/52/ http://all-foods-natural.com/club/content/view/65/52/#20070120 Pierce them through the middle with a metal skewer. The metal will deliver heat straight to the core and they will cook faster. http://all-foods-natural.com/club/content/view/68/58/ http://all-foods-natural.com/club/content/view/68/58/#20070104 Prepare all the ingredients you will need before you start cooking. Peel, wash and chop everything in advance. There is no magic in the kitchen without some labor intensive knife skills before. http://all-foods-natural.com/club/content/view/68/58/ http://all-foods-natural.com/club/content/view/68/58/#2006122601 Preheat the oven while you prepare the dough for your cake. Heat up the water for steaming or boiling while you wash the vegetables. Do the same with the oil for fries and heat it up while you peel the potatoes. http://all-foods-natural.com/club/content/view/68/58/ http://all-foods-natural.com/club/content/view/68/58/#organization Whenever your recipe calls for brushing with egg, egg yolk or milk, you will achieve the same result using egg whites only. Another way to use leftover egg whites. http://all-foods-natural.com/club/content/view/71/86/ http://all-foods-natural.com/club/content/view/71/86/#eggwhites My father was looking through my grandmother's church fund-raiser cookbook. It was printed in Washington state, in the late 1950's. Tucked in between a recipe for a simple meatloaf and so-and-so's famous grilled hamburgers was a recipe that called for 1 small brown dog. http://all-foods-natural.com/club/content/view/64/61/ http://all-foods-natural.com/club/content/view/64/61/#oddities To coat meat pieces in flour, put them in a bag with the flour, close the top, and shake the bag. This way, you will need to use less flour, you'll get perfectly coated meat pieces, and no washing up, as you can throw the bag when you are done. http://all-foods-natural.com/club/content/view/72/54/ http://all-foods-natural.com/club/content/view/72/54/#3 To get rid off that white film in milk bottles you should wash them in cold water first and in hot water afterwards; just the other way round to what we usually do. http://all-foods-natural.com/club/content/view/65/52/#glass http://all-foods-natural.com/club/content/view/65/52/#glass Keep for only 24 hours sweets with cream, milk, eggs, vanilla, or vanilla flavored sugar. http://all-foods-natural.com/club/content/view/65/52/ http://all-foods-natural.com/club/content/view/65/52/#keep_24 Sometimes the recipe asks for the icing sugar to be sifted. Sifting icing sugar through a metal sieve can taint its flavor; it is much better to use a plastic one. http://all-foods-natural.com/club/content/view/66/60/ http://all-foods-natural.com/club/content/view/66/60/#icing Add 1-2 sugar cubes to the water when boiling peas; peas will have a finer taste. Kale, chard or cabbage taste also taste less biter with a little sugar in the cooking liquid. http://all-foods-natural.com/club/content/view/66/60/ http://all-foods-natural.com/club/content/view/66/60/#finer_taste Pierce potatoes with a skewer before boiling, roasting or adding to a casserole. Poatoes will cook faster this way. http://all-foods-natural.com/club/content/view/68/58/ http://all-foods-natural.com/club/content/view/68/58/#faster_potatoes To rid your kitchen of cooking smell, “burn” some sugar in a pan. Cook it to the point of medium dark caramel color, when the aroma still smells sweet. Caramel is a natural fragrance and you've turned your pan into a natural air freshener. http://all-foods-natural.com/club/content/view/73/53/ http://all-foods-natural.com/club/content/view/73/53/#caramel_perfume http://all-foods-natural.com/club/content/view/70/56/ http://all-foods-natural.com/club/content/view/70/56/#steam Make rolls with whit fish fillets and steam them like that. Serve them with a dash of hollandaise or a similar sauce. Scrumptious and a blessing for waistlines as the fish fillets are cooked without fat. http://all-foods-natural.com/club/content/view/70/56/ http://all-foods-natural.com/club/content/view/70/56/#frozen_fish Frozen fish is as nutritive as fresh fish. To defrost fish quickly, submerge it in cold water with 3-4 Tbs salt. If time is not an issue, defrost in the fridge, lower shelves, for 8-12 hours. http://all-foods-natural.com/club/content/view/72/54/ http://all-foods-natural.com/club/content/view/72/54/#spoon_rest Use a spoon rest or keep an empty plate by the side of the stove to use as spoon rest. http://all-foods-natural.com/club/content/view/65/52/ http://all-foods-natural.com/club/content/view/65/52/#baking_cookies Use shiny cookie sheets when baking cookies, it will allow them to bake more evenly while dark sheets absorb the heat faster and will brown the crust prematurely. http://all-foods-natural.com/club/content/view/72/54/ http://all-foods-natural.com/club/content/view/72/54/#rug If your stove is electric or gas, cover the top in kitchen foil. First, spray lightly with a general purpose cleaning liquid to make the foil stick better and last longer. http://all-foods-natural.com/club/content/view/72/54/ http://all-foods-natural.com/club/content/view/72/54/#knives To keep your kitchen knives in top condition, do not let them get in contact with burning hot fat. http://all-foods-natural.com/club/content/view/66/60/ http://all-foods-natural.com/club/content/view/66/60/#dulce_de_leche Cook one unopened can of sweet condensed milk for one to one and a half hours in a pressure cooker. Let it cool down and open. The milk will have turned into dulce de leche. http://all-foods-natural.com/club/content/view/73/53/ http://all-foods-natural.com/club/content/view/73/53/#garlic Chew parsley leaves to eliminate that nasty smell of garlic from your breath. http://all-foods-natural.com/club/content/view/71/86/ http://all-foods-natural.com/club/content/view/71/86/#scrambled Use a stainless steel pan on low heat. Add a bit of milk, light cream to the beaten eggs. If you turn the heat off when the eggs are almost ready, they will finish cooking with the accumulated heat and will not overcook. http://all-foods-natural.com/club/content/view/68/58/ http://all-foods-natural.com/club/content/view/68/58/#organization Do you need to walk miles between kitchen and dining room when you lay the table? Prepare everything you need beforehand and set it inside a basket with handles. You will avoid unnecessary trips and there is no risk of glasses or plates slipping, as there would be if using a tray. http://all-foods-natural.com/club/content/view/73/53/ http://all-foods-natural.com/club/content/view/73/53/#sweet You have been cooking all afternoon and there is that food smell. Guests are about to arrive and your scented candles and sprays have gone missing. Perfume your kitchen by heating up orange peel in a medium-hot oven with an open door. It is effective. http://www.all-foods-natural.com http://www.all-foods-natural.com/bazaar/cooking_aids.html Lightly flour the work surface first. Use a rolling pin with brief, gentle strokes. Turn the pastry around to roll evenly. Roll to a thickness of 1/4 inch (about half a centimeter) using the baking dish as guide to size. Roll the pastry around the pin and lift it into the dish. http://all-foods-natural.com/club/content/view/65/52/ http://all-foods-natural.com/club/content/view/65/52/#2006/10/10 If you don't have soy sauce and you are in a rush, you can substitute it with tamari, using 2 tsp tamari to each Tbs soy sauce, as tamari sauce has a stronger flavor. You could also use dark gravy granules, some commercial seasoning or dark stock cube, crushed. Another solution would be dissolving a pinch of salt and 1/2 tsp dark sugar in 1 Tbs water, you could add a bit of molasses for a darker color. http://all-foods-natural.com/club/content/view/66/60/ http://all-foods-natural.com/club/content/view/66/60/#20061002 If you do not have powdered sugar handy, it is easy to make your own. Grind normal sugar in a coffee grinder or food processor until it becomes powder. Mon, 2 Oct 2006 11:40:27 GMT http://all-foods-natural.com/club/content/view/65/52/ http://all-foods-natural.com/club/content/view/65/52/#right_pan If you do not have a pan of the same size of the one given on the recipe, choose one of the same depth and similar area, and fill only half of the pan for the cake to have room to rise. http://all-foods-natural.com/club/content/view/71/55/ http://all-foods-natural.com/club/content/view/71/55/#fluffy Add 1 tablespoon milk or yogurt to the eggs when beating them. Your omelets will come out juicy and fluffy. http://all-foods-natural.com/club/content/view/64/49/ http://all-foods-natural.com/club/content/view/64/49/#fit Roman emperors gave their name to one of their favorite delicacies, an edible mushroom known as Amanita Cesarea; it is delicious and it was very well appreciated, despite of the Empress Agrippina killing her husband, Claudio, by poisoning him with a dish of a similar variety, but of the lethal kind. Autumn is wild mushroom time.