Using Claypots For healthy Cooking - A Beginner's Guide

If you are finding for a salutary new way of cooking, why not try claypot cooking Asian-style?

Claypot cooking is an antique technique in many cultures from the Romans, Etruscans, Chinese, Indian, Mexican and Moroccans. In Asia, claypots have been widely used as a cooking style for centuries. From China, Vietnam, Thailand, South East Asia to the Indian subcontinent, claypots are an essential utensil in any well-equipped kitchen. In fact, food is often served in claypots to tell citizen about the way it is cooked.

Meat Casseroles

Claypots are used for boiling soups, noodles and porridge, manufacture stews, and steaming meats and vegetables. With the claypot uncovered, claypots can also be used for frying and grilling meats, vegetables, tofu, rice and noodles. Many dishes are aptly named after this unique cooking style - claypot rice, claypot chicken, and so on.

The porous ability of clay as a cooking utensil creates a moist and sealed environment. When the claypot is soaked in water and heated in an oven, it is ideal for cooking healthier foods with less oil without losing the nutrients. In today's health-conscious world, the use of claypots for cooking is a fantastic way to sell out the fat article but yet retaining the natural food flavours.

Claypots are located in direct sense with the heat source, be it a stove, electric hot plate, charcoal, microwave oven or grill. Claypots distribute the heat evenly and much quicker, thus bringing out the natural food flavours and with less energy. Juices released by the food cannot flee and is thus sealed into the claypot. There is no need to add extra oils or fats and the food does not dry out.

How To Start

The meticulous option and option of a good ability claypot is important. Claypots come in various diameters and volume. Make your mind up a size that fits your purpose and intended estimate of servings. Brown and black are the typical claypot colours. There are stockpots, casseroles and all kinds of claypot accessories such as food warmers and teapots.

To begin, it is wise to spend some time to recognize a supplier of a good range of high ability authentic claypots. There are sure handling instructions linked to the washing of a claypot. Commonly speaking, there is no need to soak a good ability claypot.

Next, one should learn how to properly cook using a claypot by attending a claypot cooking class near where you live, or by watching a demonstration by an experienced chef, or by following a formula cook book. Combining the right estimate of ingredients and water in a claypot is crucial to the cooking process. This Is best learned from an expert.

Finally, a petite maintenance is required. Claypots need to be handled with care to keep its unique material for its next use.

Claypot cooking can be an enjoyable cooking experience, not to mention its condition benefits. Once you get started, a whole new world of claypot recipes opens up to you.

Using Claypots For healthy Cooking - A Beginner's Guide

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Using Claypots For Healthy Cooking - A Beginner's Guide

If you are looking for a healthy new way of cooking, why not try claypot cooking Asian-style?

Claypot cooking is an ancient technique in many cultures from the Romans, Etruscans, Chinese, Indian, Mexican and Moroccans. In Asia, claypots have been widely used as a cooking style for centuries. From China, Vietnam, Thailand, South East Asia to the Indian subcontinent, claypots are an essential utensil in any well-equipped kitchen. In fact, food is often served in claypots to tell people about the way it is cooked.

Claypots are used for boiling soups, noodles and porridge, making stews, and steaming meats and vegetables. With the claypot uncovered, claypots can also be used for frying and grilling meats, vegetables, tofu, rice and noodles. Many dishes are aptly named after this unique cooking style - claypot rice, claypot chicken, and so on.

The porous quality of clay as a cooking utensil creates a moist and sealed environment. When the claypot is soaked in water and heated in an oven, it is ideal for cooking healthier foods with less oil without losing the nutrients. In today's health-conscious world, the use of claypots for cooking is a wonderful way to reduce the fat content but yet retaining the natural food flavours.

Claypots are placed in direct contact with the heat source, be it a stove, electric hot plate, charcoal, microwave oven or grill. Claypots distribute the heat evenly and much quicker, thus bringing out the natural food flavours and with less energy. Juices released by the food cannot escape and is thus sealed into the claypot. There is no need to add extra oils or fats and the food does not dry out.

How To Start

The careful selection and choice of a good quality claypot is important. Claypots come in various diameters and volume. Select a size that fits your purpose and intended number of servings. Brown and black are the typical claypot colours. There are stockpots, casseroles and all kinds of claypot accessories such as food warmers and teapots.

To begin, it is wise to spend some time to identify a supplier of a good range of high quality authentic claypots. There are certain handling instructions related to the washing of a claypot. Generally speaking, there is no need to soak a good quality claypot.

Next, one should learn how to properly cook using a claypot by attending a claypot cooking class near where you live, or by watching a demonstration by an experienced chef, or by following a recipe cook book. Combining the right amount of ingredients and water in a claypot is crucial to the cooking process. This Is best learned from an expert.

Finally, a little maintenance is required. Claypots need to be handled with care to preserve its unique material for its next use.

Claypot cooking can be an enjoyable cooking experience, not to mention its health benefits. Once you get started, a whole new world of claypot recipes opens up to you.

Wilson Tan, an experienced claypot chef, distributes a complete range of authentic Asian claypots and publishes his own claypot recipes cook books. For more info, please visit: [http://www.jarmay.com.sg/Tanyu-Claypots-&-Claypot-Cooking.html]

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The Beginner's Guide to Making Casseroles

The classic casserole recipes we prepare today generally consist of meat, poultry or seafood combined with a variety of chopped vegetables. Similar to stews, but richer, often resembling a pie with its slightly golden and crusted top. There is always a binder, including one or more of the following: rice, pasta, potato, grains, flour, bread, eggs or cheese. Sauces are also incorporated often derived from wine, soup, broth or stock, and dairy. Casseroles are baked slowly, in some cases covered and in others not. Contemporary recipes still follow the same concepts and processes, but do not necessarily contain any meat or seafood.

If you are including meat in your dish, the appropriate cuts of meat will really matter in terms of your finished casserole. The more affordable cuts are usually the most desirable since they contain a good amount of fat, and when cooked over a long time, the fat melts and coats the meat, making it nice and soft. When it comes to beef, choose stewing steak, skirt steak, chuck steak, and braising steak. Ground meats are also very good in casseroles. Chicken breasts are popular for use in making casseroles, however, chicken thighs are not only affordable but also retain more flavor. In addition, they also contain a good quantity of fat, which helps keep the dish quenched and tender without drying out when exposed to high levels of heat within long periods of cooking. In the end it boils down to personal taste, with the understanding that tougher cuts of meat have more flavor and tenderize when slow cooked in liquid.

Meat Casseroles

Frozen, canned and fresh vegetables all make their way into casseroles. Canned and frozen vegetables make great choices for convenience and the ability to stock up the pantry and freezer during sales. Canned or jarred mushrooms are an outstanding choice as they do not contain excess moisture and retain their texture very nicely when cooked. Fresh, local, seasonal vegetables are a great choice for casseroles as they often contain the highest nutritional value, and the freshest, richest flavor. Asparagus, butternut and summer squash, zucchini, eggplant, sweet potatoes, green beans are all wonderful choices for fresh vegetables that can be found at different times of the year at the local supermarket or specialty produce market.

You will probably want to use dried herbs instead of fresh ones, as fresh herbs have a tendency to lose their flavor when subjected to high heat for long cooking times. In general you will want to avoid adding too much salt or seasonings. Some flavors are more likely to dissipate while others grow more apparent. The trick is to season to taste later if needed or desired.

If you prefer a crispier top for your casseroles, allow them to bake without a cover or lid. You can also remove the cover near the end of the baking time to allow the top to crisp. To achieve a cheesy au gratin effect, shower your casserole with bread crumbs and grated cheese topped with a bit of melted butter and seasoning and bake until the filling is done and the top part is bubbling and melted. To examine doneness, slide a skewer or knife in the middle of the dish, checking items for tenderness, and if the skewer or knife blade is hot when taken out, then the whole casserole is probably well cooked through, and ready to serve.

The Beginner's Guide to Making Casseroles

Casseroles are true comfort food. We have put together a collection of delicious casserole recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect casserole recipe from our growing selection of appetizers, side dishes, and entrees.

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The Beginner's Guide to Making Casseroles

The classic casserole recipes we prepare today generally consist of meat, poultry or seafood combined with a variety of chopped vegetables. Similar to stews, but richer, often resembling a pie with its slightly golden and crusted top. There is always a binder, including one or more of the following: rice, pasta, potato, grains, flour, bread, eggs or cheese. Sauces are also incorporated often derived from wine, soup, broth or stock, and dairy. Casseroles are baked slowly, in some cases covered and in others not. Contemporary recipes still follow the same concepts and processes, but do not necessarily contain any meat or seafood.

If you are including meat in your dish, the appropriate cuts of meat will really matter in terms of your finished casserole. The more affordable cuts are usually the most desirable since they contain a good amount of fat, and when cooked over a long time, the fat melts and coats the meat, making it nice and soft. When it comes to beef, choose stewing steak, skirt steak, chuck steak, and braising steak. Ground meats are also very good in casseroles. Chicken breasts are popular for use in making casseroles, however, chicken thighs are not only affordable but also retain more flavor. In addition, they also contain a good quantity of fat, which helps keep the dish quenched and tender without drying out when exposed to high levels of heat within long periods of cooking. In the end it boils down to personal taste, with the understanding that tougher cuts of meat have more flavor and tenderize when slow cooked in liquid.

Frozen, canned and fresh vegetables all make their way into casseroles. Canned and frozen vegetables make great choices for convenience and the ability to stock up the pantry and freezer during sales. Canned or jarred mushrooms are an outstanding choice as they do not contain excess moisture and retain their texture very nicely when cooked. Fresh, local, seasonal vegetables are a great choice for casseroles as they often contain the highest nutritional value, and the freshest, richest flavor. Asparagus, butternut and summer squash, zucchini, eggplant, sweet potatoes, green beans are all wonderful choices for fresh vegetables that can be found at different times of the year at the local supermarket or specialty produce market.

You will probably want to use dried herbs instead of fresh ones, as fresh herbs have a tendency to lose their flavor when subjected to high heat for long cooking times. In general you will want to avoid adding too much salt or seasonings. Some flavors are more likely to dissipate while others grow more apparent. The trick is to season to taste later if needed or desired.

If you prefer a crispier top for your casseroles, allow them to bake without a cover or lid. You can also remove the cover near the end of the baking time to allow the top to crisp. To achieve a cheesy au gratin effect, shower your casserole with bread crumbs and grated cheese topped with a bit of melted butter and seasoning and bake until the filling is done and the top part is bubbling and melted. To examine doneness, slide a skewer or knife in the middle of the dish, checking items for tenderness, and if the skewer or knife blade is hot when taken out, then the whole casserole is probably well cooked through, and ready to serve.

Casseroles are true comfort food. We have put together a collection of delicious casserole recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect casserole recipe from our growing selection of appetizers, side dishes, and entrees.

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