March 10th, 2010 by enevmaj
Here is a trouble-free recipe for a very tasty home-made cheese and tomato pizza. Most of the work is in the dough preparation but get this right and the results are wonderful.
For the pizza dough you will need:
- 1tsp – salt
- 120ml – warm water
- Olive oil 1tsp
- 225g – white flour
- 1tsp – yeast (the fast action type if possible)
- Sugar 0/5tsp
Pizza Topping Ingredients:
- 125g – Buffalo mozzarella cheese
- 4tbsp – Tomato Sauce
- 1tsp – dried oregano
- salt and pepper to taste
Preparing The Pizza Dough:
1) Add salt, flour together and blend yeast and sugar. Then mix well with your hands and make a small hole in the middle of the mix for the olive oil and water to be added.
2) Adding the oil and water, blend together with your hands.
Add additional flour and water if necessary.
3) When the dough mixture is more or less firm and no remains are left on the sides of the mixing bowl, you have finished.
4) Knead the dough on a dry floury surface until it has a smooth and stretchy texture.
5) Allow the dough to raise, which should take about an hour. It helps to lightly oil a bowl and also the surface of your dough, wrap it in a clean dry cloth and leave in the bowl.
6) The dough will rise to about double its previous size.
7) Spend a further minute or two kneading the dough.
Stretch out the dough in a circle. Decide the desired thickness of the pizza base.
Place the dough on a non-stick baking sheet and brush with olive oil. Pre-heat the oven to 220 degrees Celcius. Spread your tomato sauce evenly over your pizza base. Now scatter the mozzarella around the pizza evenly and sprinkle with salt, pepper and oregano. Drizzle with olive oil. Place on the top shelf of the oven and cook for approximately 15 minutes, or until the cheese has melted and the base is crispy. Now you can add your own choice of extra toppings. Ensuring that any meat used has been previously cooked. Then return to your oven for a further 4-7 minutes.
Feel free to add ingredients to the topping, e.g. meat, vegetables or fish.
Tags: pizza pizza-oven restaurants food
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March 6th, 2010 by enevmaj
A recent report from the USA describes the real and surprisingly high cost of food related illness. At more than one hundred and fifty billion US Dollars per year, the cost is far higher that formerly estimated.
Sandra Eskin – Director of Food Safety at Washington's Pew Charitable Trust explained to a recent press conference.
These health-related costs take account of physician services, hospital services, medicines and additionally quality-of-life losses, such as death, pain, suffering and disability.
Reports Business Week
Tags: restaurant, restaurant ovens
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March 6th, 2010 by enevmaj
Countertop ovens derive from generic stoves. Extra efficient in bulk and power cost-effective countertop ovens are a more economical way to roast food.
Countertop ovens are multi-functional and include the facility to heat, bake, broil and toast food. Many countertop ovens will power-down after a set time due to an on-board timer device. This enhances energy reduction and safety.
Most countertop ovens have room for a medium-to-large pizza tray or a large baking tray. So even though this type of oven is economical in size, it is by no means too little to use to prepare your favourite dishes.
The fundamental items which a countertop oven ought to be equipped with include a rack and handle, a solid pizza tray, a moveable crum tray, a broiling grid, so look out for all these items when you are choosing which oven to buy.
Convection heating is an optional form of countertop oven. Convection uses hot circulating air, pushed aroundforced all-around the inside of the oven by an inner fan.
Convection cooking is very effective so be certain to reduce the temperature of the oven by roughly 20 degrees Centigrade / 65 Fahrenheit and be sure to check at the food a bit sooner than you otherwise would with other types of oven – ten minutes should be about right the right amount of time.
There are noticeable advantages to using a countertop oven, both financial and economical. The benefits include:
- The countertop oven cooks food up to 35% quicker and this is further improved when using a convestion style as a result saving further fuel use and money.
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It additionally saves on space in the kitchen enabling you to potentially re-vamp the kitchen.
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The countertop oven almost eliminates the need of a conventional cooking stove and so also reduces the number of of dirty cooking pans after cooking.
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The oven interior is easy to clean because of its removable racks and glass door
Visit our site for more information about Countertop Ovens.
Tags: countertop oven, Ovens
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February 4th, 2010 by enevmaj
Having rammed his auto into the side of the Biscuits N Gravy restaurant, Charles Pierce, 92 then ate his breakfast in the restaurant. Investigators It is possible that he mistook the accelerator pedal for the break!
From: www. wesh.com/news/22157235/detail.html
Tags: driving, eating, restaurant
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February 3rd, 2010 by enevmaj
An alarming story in the New York Times describes many inaccuracies in calorie data on frozen-meal packaging and on the menus is fast-food restaurants. Data samples from 29 restaurants and 10 supermarket frozen meals showed big differences!
Site: www. nytimes.com
Tags: food, Ovens, restaurant
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February 2nd, 2010 by enevmaj
I'm an OK cook but sometimes I need a bit of help. So I wanted to find a few handy cooking tips and I came across some here and there around the net. It's a small list but with any luck you will find it practical.
A couple of the tips mention ovens. A wide array of oven types exist. For example deck pizza ovens are a category of restaurant oven. A specfic sort might be the deck oven that is in general used for cooking food such as bread and pizza. Here below we mean the ordinary home kitchen oven.
Benefit from reading the article!
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You can sweeten food by substituting carrots for a sauce.
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Put aside the juice from roasting as a base for a gravy.
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Initial preparation is the secret to apply if you want to have an comfortable time as they cook.
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Lightly boil broccoli for a few minutes – never much longer, unless you want soggy broccoli.
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It is not advisable to rinse mushrooms with running water as they generally absorb the water. One should use a cloth to wipe them.
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The potato ricer is a very handy tool, specially for people who would like to cook the best mashed potatoes.
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A salad can be made to look more appealing by using intense or dark colors, such as red leaves or beetroot slices.
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Soggy lettuce looks terrible. To avoid this use a salad spinner.
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Steamer platforms that fold and are able to sit inside saucepans are the best for steamed veggies.
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If you do not have fresh Rosemary, replace it with dried instead: a teaspoon of dried leaves can used instead of a tablespoon of fresh leaves.
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The oven should be pre-heated before the time to cook to ensure the exterior of the meat is seared and to make certain that the juices are kept intact.
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The pan size should have space for all the ingredients plus a bit more room for stirring etc.
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When one purees soup they should make use of a hand blender since it is much easier than moving the ingredients to the food processor.
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When rotating steak, tongs and spatulas are the best apparatus as opposed to forks.
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Wine that the cook would not drink should never be use for cooking.
If you run a restaurant or fast-food outlet check out the blog post here: How to find more Customers For Your Restaurant.
Reference: Deck Ovens.
Tags: Deck oven, Ovens, restaurant ovens
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February 2nd, 2010 by enevmaj
From Foodconsumer: the Department of Health Mental Hygiene of New York City wants restaurants and packaged food companies to use a reduced amount of salt in their goods. This follows briefings with the city's health experts.
Tags: eating, food, health, salt
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January 29th, 2010 by enevmaj
Welcome to Teens Ground. This is your first post. Edit or delete it, then start blogging!
Posted in Uncategorized | 1 Comment »
Mitchell Sellers