Baking Perfect Breads, Cookies, and Desserts
We're all looking for that perfect pie, or cookies, or loaf of bread. It doesn't always happen. In our experience, there are four reasons that account for most of the less than perfect products.
Under baking or over baking. This has to be nemesis number one. Breads are often under-baked and cookies are often over-baked. Under baked bread is soggy. Crusty breads will never be crusty if the temperature doesn't get high enough to drive the moisture from the dough. Over baked cookies are dry and hard. Try baking cookies until they just start to brown and see if you don't like them better.
Most soft breads should reach an internal temperature of 190 degrees and most crusty breads should reach a temperature of 200 to 210 degrees. A thermometer is the bread baker's best friend.
To reach internal temperatures such as these, crusts will often be a darker brown than what you often picture in the perfect bread. If you would like a golden crust on your bread instead of a rich brown crust, try draping the loaf with aluminum foil for the last six or eight minutes of baking. The aluminum foil deflects the heat and will protect the crust from becoming too dark.
Not letting it rise enough. And while we're talking of breads . . . if you like your bread light and fluffy, let it rise. The tendency is to stick it in the oven too soon. With a little practice, you'll soon learn to recognize bread that has risen to the maximum. It's soft to the touchit even looks puffy. Ideally, you'll catch it a little before it starts to blister. (Remember, you will get a little oven spring, even in a hot oven.) If you wait too long and the bread starts to blister, all is not lost. Punch it down, reform the loaf, and let it rise again. (Sometimes, if a single blister shows up and you're in a hurry, you can puncture the blister with a sharp knife and stick the loaf in the oven.)
Improper mixing. We don't mix breads long enough; we mix biscuits, muffins, and pancakes too long. Mixing develops the gluten. It's the gluten that creates the elasticity and chewiness in bread. We want products leavened with baking powder or baking soda to be tender and flaky. Mix the dry ingredients to distribute them well and then combine the dry mixture with the wet ingredients until they are evenly mixed but no more. Leavened products that are over-mixed are tough and leathery.
Improper measurement. We suspect that more often than not, ingredients are not measured properly. In many good recipes, there is some margin for error but even in the good recipes, the product will be better if the ratio of ingredients is correct. Measure liquids in clear containers designed for liquids and at eye level. Use measuring cups that you trust to be correct. (We recently compared four brand name measuring cups. One was off by a full tablespoon in one cup.)
We always weigh flour when we bake. A packed cup of flour can easily weigh 20% more than one that is lightly filled. (Most recipes are based on lightly filled cups.) If you are just starting to convert your recipes from volumes to weights, start out with 4.5 ounces of flour for every cup. Stay with the same flour as much as possible for the same type of product. Different flours have different densities and different flours can act very differently in a recipe. If you weigh your flour and record your results, you can perfect that favorite recipe.
Now you know. These are the nemeses that cause the most problems in the kitchen. Knowing what they are--the common pitfalls of the kitchen--will arm you to be a better baker. As you perfect your craft in these four areas, you will turn out wonderful baked goods.
Thursday, May 31, 2007
Clinical Thermometers and Children's Health
Every household with young children should possess a clinical thermometer. Young children, especially babies and infants, cannot properly describe their symptoms when they become ill. Many childhood diseases are associated with a raised temperature, sometimes inadequately described as a fever.
The term fever means different things to different people and I prefer to refer to a raised temperature. Serious diseases such as encephalitis and viral and bacterial meningitis start off with fairly simple symptoms. Take measles, for examples. Measles can kill young children, and if it does not, can leave them with serious side-effects or complications such as hearing and visual defects, learning difficulties and brain damage.
The initial symptoms of measles are similar to those of a cold. A runny nose, a bit of a sniffle, a cough and eventually a sore throat. Temperature also rises to over 38 Celsius (100.4 Fahrenheit). If you think that your child has measles, or if temperatures stays at or goes over 38 Celsius, you should inform your doctor immediately.
If you do not have a clinical thermometer, you cannot determine the childs temperature! You may notice your child becoming a bit flushed, and may feel warmer than normal to the touch. However, it is far better to be able to measure this accurately. With measles, the temperature starts to drop after a day or two, then increases again as the spots appear and go as high as 40C (104F). You should definitely have contacted a doctor by then, but if you have no thermometer you may not have noticed the increase in temperature.
In many cases the temperature increase is the only indication that your child has more than just a cough and a runny nose. There are various types of thermometer available suitable for children. The old glass type with the kink is not recommended for young children. Digital thermometers are better, though disposable ones in the form of plastics strips with temperature sensitive dots are very useful. One side is self adhesive to stick to the skin under the armpit and the dots change colour at different temperatures. They can be used while the child is asleep and are disposable or re-usable for a certain period of time.
An alternative safe method to this is the ear thermometer which measures the infrared heat emission from the eardrum. An infrared probe is inserted into the ear and the temperature measured. This is safe because the probe is too short to reach the eardrum, and is larger than an infants ear canal. This is the type of system employed in hospitals, and is available for purchase either online or from good pharmacies for from around 30 ($50). Forehead thermometers are also available, and traditional glass rectal thermometers can be used with infants by trained staff.
The second part of this article will give more detail on thermometer types and how they are used, and also discuss normal body temperature and its natural fluctuations.
Every household with young children should possess a clinical thermometer. Young children, especially babies and infants, cannot properly describe their symptoms when they become ill. Many childhood diseases are associated with a raised temperature, sometimes inadequately described as a fever.
The term fever means different things to different people and I prefer to refer to a raised temperature. Serious diseases such as encephalitis and viral and bacterial meningitis start off with fairly simple symptoms. Take measles, for examples. Measles can kill young children, and if it does not, can leave them with serious side-effects or complications such as hearing and visual defects, learning difficulties and brain damage.
The initial symptoms of measles are similar to those of a cold. A runny nose, a bit of a sniffle, a cough and eventually a sore throat. Temperature also rises to over 38 Celsius (100.4 Fahrenheit). If you think that your child has measles, or if temperatures stays at or goes over 38 Celsius, you should inform your doctor immediately.
If you do not have a clinical thermometer, you cannot determine the childs temperature! You may notice your child becoming a bit flushed, and may feel warmer than normal to the touch. However, it is far better to be able to measure this accurately. With measles, the temperature starts to drop after a day or two, then increases again as the spots appear and go as high as 40C (104F). You should definitely have contacted a doctor by then, but if you have no thermometer you may not have noticed the increase in temperature.
In many cases the temperature increase is the only indication that your child has more than just a cough and a runny nose. There are various types of thermometer available suitable for children. The old glass type with the kink is not recommended for young children. Digital thermometers are better, though disposable ones in the form of plastics strips with temperature sensitive dots are very useful. One side is self adhesive to stick to the skin under the armpit and the dots change colour at different temperatures. They can be used while the child is asleep and are disposable or re-usable for a certain period of time.
An alternative safe method to this is the ear thermometer which measures the infrared heat emission from the eardrum. An infrared probe is inserted into the ear and the temperature measured. This is safe because the probe is too short to reach the eardrum, and is larger than an infants ear canal. This is the type of system employed in hospitals, and is available for purchase either online or from good pharmacies for from around 30 ($50). Forehead thermometers are also available, and traditional glass rectal thermometers can be used with infants by trained staff.
The second part of this article will give more detail on thermometer types and how they are used, and also discuss normal body temperature and its natural fluctuations.
Wednesday, May 30, 2007
Grill Your Steak The Right Way
No matter what you preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to dry it out and have much less flavor. You should not have to coat a great piece of meat with sauce just to get flavor, in fact you should avoid using a sauce at all. You want to see visible grains of fat running through the meat but not large pieces of fat. If you do see larger pieces simply trim them off. As you cook your steak the fat will melt and naturally tenderize the meat.
After removing the meat from refrigeration seasoning the meat with generous amounts of salt and pepper.
Many other herb and spice combinations can be added to your taste just be sure you have plenty of salt and pepper in addition to any other seasonings. Allow the meat to come to room temperature before grilling.
When grilling your steak first make sure that you have your grill nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point, move the meat off the flame. While you want a hot grill, you do not want direct flame on the meat for any extended time period. The worst mistake that most grillers make is to continually flip the meat time and time again. Continually flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master, doing it right, does. In the end you will flip your steak 3 times which will mean you have cooked both sides twice for 3 minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking time should be roughly 12 minutes. This will achieve a medium rare steak depending on how hot your grill is. Because every grill it different you will need to experiment to get the desired results.
There is no exact way to tell when the steak is done. Without cutting the meat open and risking the release of its juices, the best way is to either press the meat to judge its tenderness or use a meat thermometer. If you choose not to press the meat, you can use you hand as a guide. For instance if you take you index finger and touch the fleshy part of your palm right under your thumb, that is what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky it would be: rare, medium-rare, medium and well done.
Herb rub:
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
2 teaspoons mustard powder
2 teaspoons paprika
1 teaspoon onion
Mix all ingredients thoroughly in a bowl. Brush the steak lightly with olive oil and rub in herb rub.
No matter what you preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to dry it out and have much less flavor. You should not have to coat a great piece of meat with sauce just to get flavor, in fact you should avoid using a sauce at all. You want to see visible grains of fat running through the meat but not large pieces of fat. If you do see larger pieces simply trim them off. As you cook your steak the fat will melt and naturally tenderize the meat.
After removing the meat from refrigeration seasoning the meat with generous amounts of salt and pepper.
Many other herb and spice combinations can be added to your taste just be sure you have plenty of salt and pepper in addition to any other seasonings. Allow the meat to come to room temperature before grilling.
When grilling your steak first make sure that you have your grill nice and hot. This will give the outside a nice crust and will also help seal in its natural juices. If you fire flares up at any point, move the meat off the flame. While you want a hot grill, you do not want direct flame on the meat for any extended time period. The worst mistake that most grillers make is to continually flip the meat time and time again. Continually flipping the meat does nothing but cause the meat to dry out. Flipping the steak over and over does not make you a grill master, doing it right, does. In the end you will flip your steak 3 times which will mean you have cooked both sides twice for 3 minutes on each side. For cross-hatch marks on your meat simply turn it 45 degrees when flipping. Total cooking time should be roughly 12 minutes. This will achieve a medium rare steak depending on how hot your grill is. Because every grill it different you will need to experiment to get the desired results.
There is no exact way to tell when the steak is done. Without cutting the meat open and risking the release of its juices, the best way is to either press the meat to judge its tenderness or use a meat thermometer. If you choose not to press the meat, you can use you hand as a guide. For instance if you take you index finger and touch the fleshy part of your palm right under your thumb, that is what rare should feel like. Conversely if you touch you pinky to that same part of your palm that is the consistency of well done. So from finger to the next starting with your index finger and ending with the pinky it would be: rare, medium-rare, medium and well done.
Herb rub:
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
2 teaspoons mustard powder
2 teaspoons paprika
1 teaspoon onion
Mix all ingredients thoroughly in a bowl. Brush the steak lightly with olive oil and rub in herb rub.
The Motivation Factor
Ive never been one for resolutions, mainly because I never keep them.
But goals are a whole different ball game. Goals can be measured, they can be changed, but most of all, they can be extremely motivating.
For as long as I can remember, Ive set goals for myself. You could even call them deadlines.
No matter the project or how big or small it is, I always set goals for myself. This not only gets me motivated and writing, it also gives me guidelines that allow me to plan even more projects. This is a great way to keep moving ahead.
Perhaps I should go back further
Before I ever got any of my work published, goals were one of the biggest factors in working toward publication. Back then my sights were set on much smaller achievements at any given time. In those early days I received one of the best pieces of advice Ive ever had take baby steps. In other words, dont try to take on too much at once, ruining your chances of achieving that goal.
That priceless advice has stayed with me for many years, and I dont think Ill ever forget it.
Baby steps helped tremendously in achieving what I set out to do, and setting goals was definitely one of the vital stepping stones to publication.
Start by working out what it is you want to achieve the end result. In my case I started reasonably small and worked my way up. I gave myself twelve months to get just one short story published. That happened.
Then I decided to have two short stories published in the following twelve months. That goal became a reality as well.
Next I wanted a regular column. This time I gave myself two years to secure a regular monthly column. Although I achieved my previous goals, I didnt really work all that hard at getting results. This time I had more at stake because Id just had to give up my day job due to a medical condition so worked harder at achieving the goal.
Brainstorming was my starting point. What could the column be about? Once the subject matter was decided, I wrote up some sample articles, taking as much care with them as I would have if the column was secured and they were going to be published.
Next was the market research. I found six magazines that I believed would be suitable for my column, then sent them off with a covering letter.
Then it was time to sit back and wait.
I lucked out with all six publications, but didnt give up. With my goals still intact, the search for a regular column continued. A couple of months later, my goal was met way within the timeframe Id set myself.
I know for a fact that if I hadnt set a goal, written it down, and had it clearly on display for others to see, that I absolutely would not have continued on my quest.
Its no good setting goals for yourself if no-one knows about them. If you have internal goals, what are you going to measure them against? You can fool yourself about the dates, change the deadline to suit yourself, but if its on display for all to see, the goal needs to be either met or worked toward.
When Im working on a book that isnt yet contracted, I tell my writing buddy as well as family and friends the deadline Ive set for myself. That makes me accountable for a finish date. It also gets me off my butt and working.
Sometimes goals need to be changed. This happened a few years ago when I fractured both feet in three places.
I was working on a novel and had been fiddling about too much. Excuses were easy, and it just didnt get done. So I set a goal of six months. Then the fractures occurred. I was in way too much pain to write, so the goal was moved up six months. But I hadnt counted on being on crutches for six months, so I moved the goal yet again. This time I met my self imposed deadline.
Heres a checklist to assist you in your goal-setting:
Be specific about what you want to achieve. Instead of saying I want to finish a book by October state my 120,000 word fantasy novel will be completed by October, including all editing.
o Break this goal into smaller chunksbaby steps of say 3,000 words per week. (Using 120,000 words as your basis, if you divide that by 3,000 words, it will take 40 weeks to write this book. Or 5,000 words a week means it will take just 24 weeks.)
o Setting yourself an actual word count will allow you to understand exactly how much you need to achieve each week to meet your goal. Not taking this step leaves you wide open to missing your deadline. Giving yourself an achievable goal means you are more likely to reach your goal.
The results must be measurable, otherwise how do you or others know youve achieved what you set out to do?
Is the goal attainable? Dont set your sights too high. Always work within your own abilities, otherwise you will become disheartened.
o Keeping ahead of your goal allows for all those life situations that you may (and probably will) encounter. It will also encourage you to stick to your plan of writing X number of words per week.
Always give yourself an end date. This gives you a specific time-frame to work with.
Review your goals and your project throughout the period youre working on it. Assess your ability to finish within your goal. Dont set yourself up for a fall not only can it be disheartening, it could leave you with a bad feeling toward goal setting.
Use your electronic diary to its full advantage. Make little reminder notes to assist with the smooth progression of the project. Alternatively, use a yearly wall planner one that can be displayed in a prominent position.
I use a combination of these, plus a print diary that has a day to a page. That way I can scribble little reminders of things I specifically need to do each day, or things I need to follow up.
Now heres something you may not have heard of before. Its simple but effective.
Take a large piece of cardboard and draw a large thermometer. If you have more than one project on the go, draw a thermometer for each project. What you need is something that looks like a real thermometer with a bulbous bottom and two straight sides; you often see these used for charity fund-raisers.
Make your thermometer 6 or 7 cms wide by about 50-60 cms tall. Write your total word count at the top, with markings at regular intervals of say 2 cms to measure your progress. (I mark mine at 5,000 word increments, but use whatever suits your specific needs.)
As you achieve the word count, colour from the last level you achieved to the next. I find that watching the progression of the thermometer is a big motivator in getting to the next level. One recent project progressed from not being started, to one third written in just three weeks using this system.
If you need motivation to finish (or start) your projects, or even if you dont, set doable goals and go for it! Youll be very glad you did.
*Download your goals worksheet by clicking the following link:
http://www.writer2writer.com/FreeDownload/Setting_Goals_Worksheet.pdf
Ive never been one for resolutions, mainly because I never keep them.
But goals are a whole different ball game. Goals can be measured, they can be changed, but most of all, they can be extremely motivating.
For as long as I can remember, Ive set goals for myself. You could even call them deadlines.
No matter the project or how big or small it is, I always set goals for myself. This not only gets me motivated and writing, it also gives me guidelines that allow me to plan even more projects. This is a great way to keep moving ahead.
Perhaps I should go back further
Before I ever got any of my work published, goals were one of the biggest factors in working toward publication. Back then my sights were set on much smaller achievements at any given time. In those early days I received one of the best pieces of advice Ive ever had take baby steps. In other words, dont try to take on too much at once, ruining your chances of achieving that goal.
That priceless advice has stayed with me for many years, and I dont think Ill ever forget it.
Baby steps helped tremendously in achieving what I set out to do, and setting goals was definitely one of the vital stepping stones to publication.
Start by working out what it is you want to achieve the end result. In my case I started reasonably small and worked my way up. I gave myself twelve months to get just one short story published. That happened.
Then I decided to have two short stories published in the following twelve months. That goal became a reality as well.
Next I wanted a regular column. This time I gave myself two years to secure a regular monthly column. Although I achieved my previous goals, I didnt really work all that hard at getting results. This time I had more at stake because Id just had to give up my day job due to a medical condition so worked harder at achieving the goal.
Brainstorming was my starting point. What could the column be about? Once the subject matter was decided, I wrote up some sample articles, taking as much care with them as I would have if the column was secured and they were going to be published.
Next was the market research. I found six magazines that I believed would be suitable for my column, then sent them off with a covering letter.
Then it was time to sit back and wait.
I lucked out with all six publications, but didnt give up. With my goals still intact, the search for a regular column continued. A couple of months later, my goal was met way within the timeframe Id set myself.
I know for a fact that if I hadnt set a goal, written it down, and had it clearly on display for others to see, that I absolutely would not have continued on my quest.
Its no good setting goals for yourself if no-one knows about them. If you have internal goals, what are you going to measure them against? You can fool yourself about the dates, change the deadline to suit yourself, but if its on display for all to see, the goal needs to be either met or worked toward.
When Im working on a book that isnt yet contracted, I tell my writing buddy as well as family and friends the deadline Ive set for myself. That makes me accountable for a finish date. It also gets me off my butt and working.
Sometimes goals need to be changed. This happened a few years ago when I fractured both feet in three places.
I was working on a novel and had been fiddling about too much. Excuses were easy, and it just didnt get done. So I set a goal of six months. Then the fractures occurred. I was in way too much pain to write, so the goal was moved up six months. But I hadnt counted on being on crutches for six months, so I moved the goal yet again. This time I met my self imposed deadline.
Heres a checklist to assist you in your goal-setting:
Be specific about what you want to achieve. Instead of saying I want to finish a book by October state my 120,000 word fantasy novel will be completed by October, including all editing.
o Break this goal into smaller chunksbaby steps of say 3,000 words per week. (Using 120,000 words as your basis, if you divide that by 3,000 words, it will take 40 weeks to write this book. Or 5,000 words a week means it will take just 24 weeks.)
o Setting yourself an actual word count will allow you to understand exactly how much you need to achieve each week to meet your goal. Not taking this step leaves you wide open to missing your deadline. Giving yourself an achievable goal means you are more likely to reach your goal.
The results must be measurable, otherwise how do you or others know youve achieved what you set out to do?
Is the goal attainable? Dont set your sights too high. Always work within your own abilities, otherwise you will become disheartened.
o Keeping ahead of your goal allows for all those life situations that you may (and probably will) encounter. It will also encourage you to stick to your plan of writing X number of words per week.
Always give yourself an end date. This gives you a specific time-frame to work with.
Review your goals and your project throughout the period youre working on it. Assess your ability to finish within your goal. Dont set yourself up for a fall not only can it be disheartening, it could leave you with a bad feeling toward goal setting.
Use your electronic diary to its full advantage. Make little reminder notes to assist with the smooth progression of the project. Alternatively, use a yearly wall planner one that can be displayed in a prominent position.
I use a combination of these, plus a print diary that has a day to a page. That way I can scribble little reminders of things I specifically need to do each day, or things I need to follow up.
Now heres something you may not have heard of before. Its simple but effective.
Take a large piece of cardboard and draw a large thermometer. If you have more than one project on the go, draw a thermometer for each project. What you need is something that looks like a real thermometer with a bulbous bottom and two straight sides; you often see these used for charity fund-raisers.
Make your thermometer 6 or 7 cms wide by about 50-60 cms tall. Write your total word count at the top, with markings at regular intervals of say 2 cms to measure your progress. (I mark mine at 5,000 word increments, but use whatever suits your specific needs.)
As you achieve the word count, colour from the last level you achieved to the next. I find that watching the progression of the thermometer is a big motivator in getting to the next level. One recent project progressed from not being started, to one third written in just three weeks using this system.
If you need motivation to finish (or start) your projects, or even if you dont, set doable goals and go for it! Youll be very glad you did.
*Download your goals worksheet by clicking the following link:
http://www.writer2writer.com/FreeDownload/Setting_Goals_Worksheet.pdf
Tuesday, May 29, 2007
Your Vacation First Aid Kit
Your vacation supplies must include a first-aid kit.
Have it available while traveling and take it with you whenever you go walking, hiking, or any activity that takes you away from civilization.
You can use just about any type of container for your first-aid kit. It's best if the container is lightweight, like plastic, and has a good lid. A handle can be useful also. A small toolbox, lunchbox, fishing tackle box or even kitchen Tupperware would work.
Here is a list of things to consider including in your vacation first-aid kit. This is not a comprehensive list and you may have other items to add.
You should have some sterile gauze with adhesive tape and scissors to cut them. Make sure the scissors are sharp. Also multiple sizes of band-aids. Tip: Sanitary napkins are sterile and make good compresses to stop bleeding.
To clean cuts and wounds include antibiotic cream, hydrogen peroxide and antiseptic wipes.
Consider including aspirin and acetaminophen, instant cold packs, calamine lotion and hydrocortisone cream.
Also, antacid, insect repellent, motion sickness medication, anti-diarrhea medication, sunscreen, cold and flu tablets
If anyone is taking prescription medicine be sure to bring enough for the whole trip.
The first-aid kit is a good place to store a list of emergency numbers along with your medical insurance information.
It's always a good idea to have a first-aid manual on hand and review it before you leave. This way you will be much more prepared should a situation arise where you need it. This is a great opportunity for children to learn a little about first-aid so review the manual with them too.
Other miscellaneous items that could be helpful are thermometer, latex gloves, tweezers and flashlight with spare batteries.
Keep your vacation first-aid kit easily accessible at all times but away from small children.
Your vacation supplies must include a first-aid kit.
Have it available while traveling and take it with you whenever you go walking, hiking, or any activity that takes you away from civilization.
You can use just about any type of container for your first-aid kit. It's best if the container is lightweight, like plastic, and has a good lid. A handle can be useful also. A small toolbox, lunchbox, fishing tackle box or even kitchen Tupperware would work.
Here is a list of things to consider including in your vacation first-aid kit. This is not a comprehensive list and you may have other items to add.
You should have some sterile gauze with adhesive tape and scissors to cut them. Make sure the scissors are sharp. Also multiple sizes of band-aids. Tip: Sanitary napkins are sterile and make good compresses to stop bleeding.
To clean cuts and wounds include antibiotic cream, hydrogen peroxide and antiseptic wipes.
Consider including aspirin and acetaminophen, instant cold packs, calamine lotion and hydrocortisone cream.
Also, antacid, insect repellent, motion sickness medication, anti-diarrhea medication, sunscreen, cold and flu tablets
If anyone is taking prescription medicine be sure to bring enough for the whole trip.
The first-aid kit is a good place to store a list of emergency numbers along with your medical insurance information.
It's always a good idea to have a first-aid manual on hand and review it before you leave. This way you will be much more prepared should a situation arise where you need it. This is a great opportunity for children to learn a little about first-aid so review the manual with them too.
Other miscellaneous items that could be helpful are thermometer, latex gloves, tweezers and flashlight with spare batteries.
Keep your vacation first-aid kit easily accessible at all times but away from small children.
Monday, May 28, 2007
Would You Know What To Do If Your Puppy or Dog Fell Ill?
A pet relies on its owner to look after it. Sometimes a veterinarian is too far away when your puppy needs immediate attention. Would you be able to administer basic first aid if you needed to?
It is up to you to be able to administer the first aid that your pet needs when he needs it. Something can happen at virtually any time at home or away from home. You should have with you a first aid kit that is designed for your pet in mind. If you take your pet away from home frequently, make sure to store the first aid kit in your car as well. These tools can save your pets life.
Here are some of the things that you should have within that kit:
Hydrogen peroxide
Gauze pads and tape
Absorbent cotton/cotton balls
Scissors with a round tip
Instant ice packs
Tweezers
A bulb syringe to be used to remove mucous from the mouth/nose
Eyewash solution specific for pets
A clean white cotton sock for paws that are hurt
Flashlight
A rectal thermometer
Medication syringe for dispensing medication
An electrolyte liquid such as Pedialyte
You need to protect these products so keep them in a hard shell container that has a tight fitting lid. You should also have the vets name and number written and enclosed in this package. You should know and secure information about the local emergency pet hospital as well. Also, when you leave your pet with another caregiver to take care of, such as when you are traveling, you need to provide them with the kit and a release form authorizing them to seek treatment for your pet.
A common dilemma is the bee sting. If this happens to your pet, you should restrain the animal and use a pair of tweezers to remove the stinger. Then, bath the area with a mixture of water and baking soda to relieve some of the pain. You can help to reduce swelling by using an ice pack on the area and using Benedryl. Make sure you know how much to give your pet by asking the vet.
What should you do if your dog is injured?
Youll need to approach the animal slowly and carefully because they may snap or bite at you. It is just a nature reaction for them to do this. See what has happened to them and reassure the pet that you are not going to hurt her through a smooth voice and calmness.
Your first concern is to stop the flow of blood as quickly as possible. Apply pressure to the wound and hold it there. Make sure to use a cloth that is clean and change them as needed. Keep as much pressure on it as possible until you get to your vet. If you need to, tape a thick gauze pad to the wound. Youll want to keep as much pressure on the wound though, so if possible have someone else transport you.
In the case of choking, you should use a flashlight to check down the throat. If you can, remove the object. If you cant see it, youll need to use a Heimlich maneuver that is designed for your pet. As a pet owner, you should have this basic training taught to you. It is important to do it correctly in order to protect against serious injury of the pet. You can get this type of training at your local humane society or through your vet. You can also learn how to give your pet CPR and how to deal with serious injury and poisoning.
A pet relies on its owner to look after it. Sometimes a veterinarian is too far away when your puppy needs immediate attention. Would you be able to administer basic first aid if you needed to?
It is up to you to be able to administer the first aid that your pet needs when he needs it. Something can happen at virtually any time at home or away from home. You should have with you a first aid kit that is designed for your pet in mind. If you take your pet away from home frequently, make sure to store the first aid kit in your car as well. These tools can save your pets life.
Here are some of the things that you should have within that kit:
Hydrogen peroxide
Gauze pads and tape
Absorbent cotton/cotton balls
Scissors with a round tip
Instant ice packs
Tweezers
A bulb syringe to be used to remove mucous from the mouth/nose
Eyewash solution specific for pets
A clean white cotton sock for paws that are hurt
Flashlight
A rectal thermometer
Medication syringe for dispensing medication
An electrolyte liquid such as Pedialyte
You need to protect these products so keep them in a hard shell container that has a tight fitting lid. You should also have the vets name and number written and enclosed in this package. You should know and secure information about the local emergency pet hospital as well. Also, when you leave your pet with another caregiver to take care of, such as when you are traveling, you need to provide them with the kit and a release form authorizing them to seek treatment for your pet.
A common dilemma is the bee sting. If this happens to your pet, you should restrain the animal and use a pair of tweezers to remove the stinger. Then, bath the area with a mixture of water and baking soda to relieve some of the pain. You can help to reduce swelling by using an ice pack on the area and using Benedryl. Make sure you know how much to give your pet by asking the vet.
What should you do if your dog is injured?
Youll need to approach the animal slowly and carefully because they may snap or bite at you. It is just a nature reaction for them to do this. See what has happened to them and reassure the pet that you are not going to hurt her through a smooth voice and calmness.
Your first concern is to stop the flow of blood as quickly as possible. Apply pressure to the wound and hold it there. Make sure to use a cloth that is clean and change them as needed. Keep as much pressure on it as possible until you get to your vet. If you need to, tape a thick gauze pad to the wound. Youll want to keep as much pressure on the wound though, so if possible have someone else transport you.
In the case of choking, you should use a flashlight to check down the throat. If you can, remove the object. If you cant see it, youll need to use a Heimlich maneuver that is designed for your pet. As a pet owner, you should have this basic training taught to you. It is important to do it correctly in order to protect against serious injury of the pet. You can get this type of training at your local humane society or through your vet. You can also learn how to give your pet CPR and how to deal with serious injury and poisoning.
Prime Rib Cooking Times
As you look over a couple of prime rib recipes you'll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours. Very confusing! Well, there's a reason for this discrepancy -- prime rib cooking times depend a lot on the cooking temperature and the size of the roast.
There are two basic methods for cooking prime rib roasts -- high temperature and low temperature. Each method has its advantages and there are people who swear by a one cooking process or the other. Prime rib cooking times are mostly determined by whether you are cooking the meat at high temperatures or low temperatures.
Some people love the slow cooking methods that is used in smoker barbecues. It can't be denied that smoking brings out wonderful flavors in the prime rib and produces some of the juiciest roasts imaginable. The low temperature of smoker barbecues means that prime rib cooking times can be extended to five or six hours.
On the other hand, there are those who swear by cooking the prime rib in a hot oven. This method reduces prime rib cooking times to the minimum while searing the exterior of the meat so that it contains the juices. When placed in a 500 oven, a 12 pound roast will cook in less than an hour.
This fast cooking method, however, depends on the roast staying in the warm oven for at least one more hour after the heat is turned off. During this time, the meat is still cooking, so you could say that this method requires prime rib cooking times of three hours.
No matter which way you cook the meat, you have to check the interior temperature to make sure that it is cooked all the way through. A good-quality meat thermometer will tell you the temperature of the roast and you might have to extend the prime rib cooking times by an hour or two.
As you look over a couple of prime rib recipes you'll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours. Very confusing! Well, there's a reason for this discrepancy -- prime rib cooking times depend a lot on the cooking temperature and the size of the roast.
There are two basic methods for cooking prime rib roasts -- high temperature and low temperature. Each method has its advantages and there are people who swear by a one cooking process or the other. Prime rib cooking times are mostly determined by whether you are cooking the meat at high temperatures or low temperatures.
Some people love the slow cooking methods that is used in smoker barbecues. It can't be denied that smoking brings out wonderful flavors in the prime rib and produces some of the juiciest roasts imaginable. The low temperature of smoker barbecues means that prime rib cooking times can be extended to five or six hours.
On the other hand, there are those who swear by cooking the prime rib in a hot oven. This method reduces prime rib cooking times to the minimum while searing the exterior of the meat so that it contains the juices. When placed in a 500 oven, a 12 pound roast will cook in less than an hour.
This fast cooking method, however, depends on the roast staying in the warm oven for at least one more hour after the heat is turned off. During this time, the meat is still cooking, so you could say that this method requires prime rib cooking times of three hours.
No matter which way you cook the meat, you have to check the interior temperature to make sure that it is cooked all the way through. A good-quality meat thermometer will tell you the temperature of the roast and you might have to extend the prime rib cooking times by an hour or two.
Sunday, May 27, 2007
Minimize Injury With A First-Aid Kit
Imagine if an accident or something terrible happens to your friends or families, or children especially. You really want to save them immediately, don't you?
What you must do is to give a first aid. CPR, for example. Having first-aid equipments is another essential effort.
In other words, you must prepare for emergency. The first-aid kit is so important in this kind of situation. No matter where, keep the kit with you.
What you need to have is a set of first-aid equipments. In general, here's your first-aid kit checklist.
first-aid manual thermometer (a digital one is preferred) acetaminophen (to lower fever and relieve pain) prescription medications sterile gauze adhesive tape liquid soap (use mild type which will not endanger your children's skin) scissors (always check if they are sharp) alcohol wipes antiseptic wipes emergency phone numbers (your physician's or pediatrician's) flashlight and batteries disposable gloves blankets sunscreen lotion
Have you gathered all those gears? Keep them in a durable container. Choose one that is roomy, lightweight, easy to carry, and can be opened easily. Some drug stores provide this bag, even with some of the equipments.
The first-aid kit should be available at home and in the car. Put it carefully, out of reach of children, as all the equipments can be dangerous for them.
Don't forget to check the kit regularly. See whether some medicines are outdated or not and make sure that the batteries of the flashlight still work well.
Now, have you been trained to use the kit? You probably have seen people doing CPR or any other emergency assistance, but you've never done it all alone by yourself.
The American Red Cross has programs aimed at giving anyone the confidence to act in response to an emergency situation with skills that can save a life. It's of course a great chance for you to take this program.
Here's the address of the American Red Cross programs: http://www.redcross.org/services/hss/courses/
You can bookmark this web address for your handy emergency guide.
Imagine if an accident or something terrible happens to your friends or families, or children especially. You really want to save them immediately, don't you?
What you must do is to give a first aid. CPR, for example. Having first-aid equipments is another essential effort.
In other words, you must prepare for emergency. The first-aid kit is so important in this kind of situation. No matter where, keep the kit with you.
What you need to have is a set of first-aid equipments. In general, here's your first-aid kit checklist.
first-aid manual thermometer (a digital one is preferred) acetaminophen (to lower fever and relieve pain) prescription medications sterile gauze adhesive tape liquid soap (use mild type which will not endanger your children's skin) scissors (always check if they are sharp) alcohol wipes antiseptic wipes emergency phone numbers (your physician's or pediatrician's) flashlight and batteries disposable gloves blankets sunscreen lotion
Have you gathered all those gears? Keep them in a durable container. Choose one that is roomy, lightweight, easy to carry, and can be opened easily. Some drug stores provide this bag, even with some of the equipments.
The first-aid kit should be available at home and in the car. Put it carefully, out of reach of children, as all the equipments can be dangerous for them.
Don't forget to check the kit regularly. See whether some medicines are outdated or not and make sure that the batteries of the flashlight still work well.
Now, have you been trained to use the kit? You probably have seen people doing CPR or any other emergency assistance, but you've never done it all alone by yourself.
The American Red Cross has programs aimed at giving anyone the confidence to act in response to an emergency situation with skills that can save a life. It's of course a great chance for you to take this program.
Here's the address of the American Red Cross programs: http://www.redcross.org/services/hss/courses/
You can bookmark this web address for your handy emergency guide.
Crossed Wires
My father always said that I should think before I act but there are two sides to this advice.
I was twelve and looking forward to the eighth grade bus trip to Washington DC. For Christmas I received a Kodak Brownie Jr. camera and I bought two whole rolls of film to squander on the trip. It was to be an overnight stay and even though my family owned a summer hotel, this was to be my first real hotel experience.
Well, it was a great trip. Some of us even had to sleep in the lobby for dropping water balloons out of a fourth story window. On the bus, after the initial rowdy excitement tapered off, we settled down to sleep. Outside the bus it got dark and rainy, but inside it smelled of wet wool and steam. At one point my buddy asked me what I bought for my parents in the way of a gift. This question shocked me into silence. I had not bought anyone anything, just three souvenirs of Washington DC for myself!
The largest item, a bronze replica of the Washington Monument had a thermometer embedded in one side. It cost about nine dollars which was about one half the money I brought with me. Added to the list was a five-color pen from the Smithsonian Institute and a turquoise stone rosary costing eight dollars. I always liked collecting rocks of strange colors and owning five colors in one pen was irresistible.
Now I had to decide how to divide the souvenirs among my family. I figured that the Washington Monument had to go to Mom and Dad since it was the biggest and cost the most, and the rosary for my sister, Karen, who was the only religious person in the family. I reluctantly decided to part with my magic pen and give it to my younger brother, Allan.
I arrived home at about noon, everyone glad to see me and asking questions. I presented Mom and Dad their Washington Monument gift, remembering that Dad always liked thermometers. Karen was thrilled with the rosary and Allan ran to find some paper to experiment on. Then Mom got a funny look on her face and started crying. She ran upstairs to their bedroom and closed the door. A few minutes later, Dad came storming down the stairs and yelled at me, "Why did you make your mother cry? Where's that thermometer and come with me." He raced me out to the back door, got a hammer and smashed that Washington Monument to bits. By this time I was crying and confused.
Later, I found out that even though Mom never went to church, she always wanted a rosary of her own and thought I gave it to my sister to spite her. Oddly enough, the turquoise beads turned out to be real and quite valuable. My mom often had feelings of persecution and my dad had a terrible Irish temper. Once for her birthday I gave my mom an oval hand-made rag rug for in front of the sink and instead of thanking me she said, "I know why you bought me a rug, it's so you can walk all over me!" Me, I didn't have a clue.
My father always said that I should think before I act but there are two sides to this advice.
I was twelve and looking forward to the eighth grade bus trip to Washington DC. For Christmas I received a Kodak Brownie Jr. camera and I bought two whole rolls of film to squander on the trip. It was to be an overnight stay and even though my family owned a summer hotel, this was to be my first real hotel experience.
Well, it was a great trip. Some of us even had to sleep in the lobby for dropping water balloons out of a fourth story window. On the bus, after the initial rowdy excitement tapered off, we settled down to sleep. Outside the bus it got dark and rainy, but inside it smelled of wet wool and steam. At one point my buddy asked me what I bought for my parents in the way of a gift. This question shocked me into silence. I had not bought anyone anything, just three souvenirs of Washington DC for myself!
The largest item, a bronze replica of the Washington Monument had a thermometer embedded in one side. It cost about nine dollars which was about one half the money I brought with me. Added to the list was a five-color pen from the Smithsonian Institute and a turquoise stone rosary costing eight dollars. I always liked collecting rocks of strange colors and owning five colors in one pen was irresistible.
Now I had to decide how to divide the souvenirs among my family. I figured that the Washington Monument had to go to Mom and Dad since it was the biggest and cost the most, and the rosary for my sister, Karen, who was the only religious person in the family. I reluctantly decided to part with my magic pen and give it to my younger brother, Allan.
I arrived home at about noon, everyone glad to see me and asking questions. I presented Mom and Dad their Washington Monument gift, remembering that Dad always liked thermometers. Karen was thrilled with the rosary and Allan ran to find some paper to experiment on. Then Mom got a funny look on her face and started crying. She ran upstairs to their bedroom and closed the door. A few minutes later, Dad came storming down the stairs and yelled at me, "Why did you make your mother cry? Where's that thermometer and come with me." He raced me out to the back door, got a hammer and smashed that Washington Monument to bits. By this time I was crying and confused.
Later, I found out that even though Mom never went to church, she always wanted a rosary of her own and thought I gave it to my sister to spite her. Oddly enough, the turquoise beads turned out to be real and quite valuable. My mom often had feelings of persecution and my dad had a terrible Irish temper. Once for her birthday I gave my mom an oval hand-made rag rug for in front of the sink and instead of thanking me she said, "I know why you bought me a rug, it's so you can walk all over me!" Me, I didn't have a clue.
Saturday, May 26, 2007
Secrets of Great Breads
Often we field questions about making great bread. Great bread is a matter of using the right ingredients and the right techniquestheres no single secret that will make perfect bread. But really great bread is readily attainable. Weve compiled our list of what goes into great bread.
1. The right flour.
2. An understanding of yeast.
3. A good dough conditioner.
4. A bakers thermometer.
Now this isnt everything that goes into great bread but the baker that is armed with these four tools are likely to be baking great bread.
Recently we stated that if there is a secret ingredient that bakers use its the flour. So we put the right flour on the top of our list.
To understand how important flour is, you need to understand just a little about gluten. Gluten strands are formed from the proteins naturally occurring in wheat flour. It's what gives bread its chewy texture. If you use a flour with a higher percentage of protein, you will have more gluten. Most commercial bread bakers are going to use flours with 10 to 14% protein--bread flour.
Commercial bakers have access to dozens of different flours. If you want really good bread, buy a good quality bread flour--even if you have to make a deal with a local baker.
If you buy your flour at the grocery store be aware that all flours are not equal. For bread you want a bread flour. Name brands are likely to do a better job of holding to a specification and will provide more consistent results. You can get an idea of the protein content from the nutrition label. Divide the grams of protein by the grams in the serving size to get the approximate percentage of protein in the flour (subject to rounding error). For home baking, you want at least ten percent and preferably higher.
Yeast is a living organism. The gases expelled by the growing yeast are what leavens the bread. The skilled baker recognizes that with the dough, he or she is culturing a living organism and that the yeast must be growing in the right culture to create the gases to make light airy bread. The right culture is primarily a function of moisture, temperature, and pH or the acidity level.
This brings us to dough conditioner. Dough conditioner alters the pH of the dough (among other things) so that it enhances the growth of the yeast and it makes the dough more extensible. All else being equal, dough conditioner can make a good bread great.
You can buy dough conditioner (or dough enhancer as it is sometimes called) in some grocery stores or you can get our dough conditioner. Ours is a commercial dough conditioner that we have found to be very good and that we use in all our breads.
And finally, a thermometer has been called the bakers secret weapon. We would not think of making bread without one. We use it to measure water temperature. (When we use our bread machines, we measure the water temperature to exactly 80 degrees-not one degree off. When we make bread in our stand-type mixer or by hand, we use water between 100 degrees and 110 degrees.) We nearly always measure the temperature of the bread when it comes from the oven. And you can use a thermometer to measure the temperature of the dough to make sure that you have the right temperature for your yeast to thrive in. You can buy an insta-read thermometer at most department stores but as a convenience, we offer a bakers thermometer on our site.
If you dont have a free copy of Baking Ingredients and How They Work, we recommend that you get one. There is no obligation-you can download it and print it for free.
Often we field questions about making great bread. Great bread is a matter of using the right ingredients and the right techniquestheres no single secret that will make perfect bread. But really great bread is readily attainable. Weve compiled our list of what goes into great bread.
1. The right flour.
2. An understanding of yeast.
3. A good dough conditioner.
4. A bakers thermometer.
Now this isnt everything that goes into great bread but the baker that is armed with these four tools are likely to be baking great bread.
Recently we stated that if there is a secret ingredient that bakers use its the flour. So we put the right flour on the top of our list.
To understand how important flour is, you need to understand just a little about gluten. Gluten strands are formed from the proteins naturally occurring in wheat flour. It's what gives bread its chewy texture. If you use a flour with a higher percentage of protein, you will have more gluten. Most commercial bread bakers are going to use flours with 10 to 14% protein--bread flour.
Commercial bakers have access to dozens of different flours. If you want really good bread, buy a good quality bread flour--even if you have to make a deal with a local baker.
If you buy your flour at the grocery store be aware that all flours are not equal. For bread you want a bread flour. Name brands are likely to do a better job of holding to a specification and will provide more consistent results. You can get an idea of the protein content from the nutrition label. Divide the grams of protein by the grams in the serving size to get the approximate percentage of protein in the flour (subject to rounding error). For home baking, you want at least ten percent and preferably higher.
Yeast is a living organism. The gases expelled by the growing yeast are what leavens the bread. The skilled baker recognizes that with the dough, he or she is culturing a living organism and that the yeast must be growing in the right culture to create the gases to make light airy bread. The right culture is primarily a function of moisture, temperature, and pH or the acidity level.
This brings us to dough conditioner. Dough conditioner alters the pH of the dough (among other things) so that it enhances the growth of the yeast and it makes the dough more extensible. All else being equal, dough conditioner can make a good bread great.
You can buy dough conditioner (or dough enhancer as it is sometimes called) in some grocery stores or you can get our dough conditioner. Ours is a commercial dough conditioner that we have found to be very good and that we use in all our breads.
And finally, a thermometer has been called the bakers secret weapon. We would not think of making bread without one. We use it to measure water temperature. (When we use our bread machines, we measure the water temperature to exactly 80 degrees-not one degree off. When we make bread in our stand-type mixer or by hand, we use water between 100 degrees and 110 degrees.) We nearly always measure the temperature of the bread when it comes from the oven. And you can use a thermometer to measure the temperature of the dough to make sure that you have the right temperature for your yeast to thrive in. You can buy an insta-read thermometer at most department stores but as a convenience, we offer a bakers thermometer on our site.
If you dont have a free copy of Baking Ingredients and How They Work, we recommend that you get one. There is no obligation-you can download it and print it for free.
Making a Hard-boiled Egg - A Challenge
"This isn't a hard-boiled egg!" my wife complained.
"Not too loud, Sweety. Your mama might hear us," I answered back quietly.
Like every man of the house, I do the cooking once in a while. This is now my second attempt so I'm puzzled (mind you I'm a Certified House Chef) and disappointed why I can't even cook a dumb egg. My eggs are cracked with some of the white out into the water. After removing the shells, I ended up having scrambled eggs with no dignity!
Resigned! Don't laugh at me, I bet you can't do a better job either.
Consistent dedication over a considerable period of time is a must if you are to succeed in any project worth pursuing.
Consistent attendance on a course over four years earns you a degree. Consistent sowing of corn earns you sackfuls of corn after four months. Consistent display of affection towards an unmarried lady for a period of one hour to five years (depending on your target) earns you a wife. Consistent nutrition of an embryo on a woman's womb earns you a baby after nine months of waiting.
How foolish am I to think that I can have my hard-boiled egg immediately!
For aspiring chefs, maintain a consistent 100 degrees C on the egg for 23.10 minutes to make a hard-boiled egg. And don't forget to put some water! (I wish my thermometer and watch are not broken.)
Do you want to be a success?
Be consistent in your work and patient enough to wait. Your effort will be richly rewarded in due time.
"This isn't a hard-boiled egg!" my wife complained.
"Not too loud, Sweety. Your mama might hear us," I answered back quietly.
Like every man of the house, I do the cooking once in a while. This is now my second attempt so I'm puzzled (mind you I'm a Certified House Chef) and disappointed why I can't even cook a dumb egg. My eggs are cracked with some of the white out into the water. After removing the shells, I ended up having scrambled eggs with no dignity!
Resigned! Don't laugh at me, I bet you can't do a better job either.
Consistent dedication over a considerable period of time is a must if you are to succeed in any project worth pursuing.
Consistent attendance on a course over four years earns you a degree. Consistent sowing of corn earns you sackfuls of corn after four months. Consistent display of affection towards an unmarried lady for a period of one hour to five years (depending on your target) earns you a wife. Consistent nutrition of an embryo on a woman's womb earns you a baby after nine months of waiting.
How foolish am I to think that I can have my hard-boiled egg immediately!
For aspiring chefs, maintain a consistent 100 degrees C on the egg for 23.10 minutes to make a hard-boiled egg. And don't forget to put some water! (I wish my thermometer and watch are not broken.)
Do you want to be a success?
Be consistent in your work and patient enough to wait. Your effort will be richly rewarded in due time.
Friday, May 25, 2007
Shih Tzu/Dogs/First Aid
Goals of first aid are: Keep your safety in mind at all times. Attend to any severe bleeding that is present. Administer CPR if needed. Immobilize injuries and/or pet for transport. Take your pet to the vet as soon as possible. Delay in seeking professional help often increase costs and decreases treatment success.
When you do encounter an emergency situation, do not panic! Look around your surroundings to be sure there are no moving vehicles, broken glass, chemical spills, fire and electrical hazards. Approach the injured or ill pet slowly and with caution. Use a calm reassuring voice. You might need to apply a muzzle. Injured or ill animals might bite out of pain or fear. If this occurs, don't take it personally and don't feel like your animal is now vicious or worthless and needs to be gotten rid of. Be understanding that the animal is under extreme stress and hardly knows what to do himself.
Never use a muzzle on an animal that is vomiting, choking, convulsing or having breathing difficulties. If you cannot muzzle, use heavy-duty gloves or drape a blanket or thick towel over the animal's head prior to handling.
Determine whether a life-threatening situation exists and give appropriate first aid. Look for unconsciousness, shock, hemorrhage, look for breathing difficulties. Trauma (like hit by a car), poisoning, and air leakage from chest are all life-threatening. Transport the animal to the vet or emergency vet hospital. Transport securely - use a travel kennel most preferably. If a travel kennel is not available, place the animal in a box.
If head or spinal injury is suspected, use a board, plywood, window screen or any flat, firm surface to transport. If this type of flat support is not available, transport the pet in a large towel or small blanket. You might call the vet clinic in advance of your arrival giving them the circumstances of the accident, or illness.
Planning for an emergency:
Decide what you need to do ahead of time and rehearse. Have important telephone numbers such as your local vet and two of the closest 24-hour veterinary emergency clinics in a place you can find easily in a sudden emergency. The Poison Control Center number should be easily found: (800) 548-2423.
Items for your pet first aid kit:
Muzzle Leash, Welder's gloves Stretch bandage Roll gauze Solar blanket Bandage tape Sterile nonstick wound pads Clean hand towel Cotton balls and/or swabs Chlorhexidine wash (0.5%) Saline solution Sterile eye ointment Lubricating jelly Clotting powder Kydrogen peroxide Kaolin-pectin Activated charcoal Triple antibiotic ointment Splint Forceps and/or tweezers Scissors Bulb syringe Plastic digital thermometer Reusable cold pack 12-milliliter syringe Disposable gloves Feeding Tubes Home remedies
Goals of first aid are: Keep your safety in mind at all times. Attend to any severe bleeding that is present. Administer CPR if needed. Immobilize injuries and/or pet for transport. Take your pet to the vet as soon as possible. Delay in seeking professional help often increase costs and decreases treatment success.
When you do encounter an emergency situation, do not panic! Look around your surroundings to be sure there are no moving vehicles, broken glass, chemical spills, fire and electrical hazards. Approach the injured or ill pet slowly and with caution. Use a calm reassuring voice. You might need to apply a muzzle. Injured or ill animals might bite out of pain or fear. If this occurs, don't take it personally and don't feel like your animal is now vicious or worthless and needs to be gotten rid of. Be understanding that the animal is under extreme stress and hardly knows what to do himself.
Never use a muzzle on an animal that is vomiting, choking, convulsing or having breathing difficulties. If you cannot muzzle, use heavy-duty gloves or drape a blanket or thick towel over the animal's head prior to handling.
Determine whether a life-threatening situation exists and give appropriate first aid. Look for unconsciousness, shock, hemorrhage, look for breathing difficulties. Trauma (like hit by a car), poisoning, and air leakage from chest are all life-threatening. Transport the animal to the vet or emergency vet hospital. Transport securely - use a travel kennel most preferably. If a travel kennel is not available, place the animal in a box.
If head or spinal injury is suspected, use a board, plywood, window screen or any flat, firm surface to transport. If this type of flat support is not available, transport the pet in a large towel or small blanket. You might call the vet clinic in advance of your arrival giving them the circumstances of the accident, or illness.
Planning for an emergency:
Decide what you need to do ahead of time and rehearse. Have important telephone numbers such as your local vet and two of the closest 24-hour veterinary emergency clinics in a place you can find easily in a sudden emergency. The Poison Control Center number should be easily found: (800) 548-2423.
Items for your pet first aid kit:
Muzzle Leash, Welder's gloves Stretch bandage Roll gauze Solar blanket Bandage tape Sterile nonstick wound pads Clean hand towel Cotton balls and/or swabs Chlorhexidine wash (0.5%) Saline solution Sterile eye ointment Lubricating jelly Clotting powder Kydrogen peroxide Kaolin-pectin Activated charcoal Triple antibiotic ointment Splint Forceps and/or tweezers Scissors Bulb syringe Plastic digital thermometer Reusable cold pack 12-milliliter syringe Disposable gloves Feeding Tubes Home remedies
Brown Burgers May Look Done, But Are They?
(NC)-According to Health Canada, summer chefs who cook ground beef burgers on gas grills could have a food safety problem if they rely solely on colour-rather than an instant-read food thermometer-to determine if their patties are adequately cooked. For example, sometimes previously frozen beef burgers may turn brown in the middle before they reach a temperature high enough to kill harmful E. coli bacteria.
That's why it's so important to always use an instant-read food thermometer when cooking hamburgers to check that the burgers reach 71 C (160 F). At this temperature,
E. coli is killed and the hamburgers are considered safe to eat. For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
(NC)-According to Health Canada, summer chefs who cook ground beef burgers on gas grills could have a food safety problem if they rely solely on colour-rather than an instant-read food thermometer-to determine if their patties are adequately cooked. For example, sometimes previously frozen beef burgers may turn brown in the middle before they reach a temperature high enough to kill harmful E. coli bacteria.
That's why it's so important to always use an instant-read food thermometer when cooking hamburgers to check that the burgers reach 71 C (160 F). At this temperature,
E. coli is killed and the hamburgers are considered safe to eat. For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
Thursday, May 24, 2007
Food Safety Tips For Barbecuing
(NC)-When barbecuing, use the following tips from Health Canada to safely prepare, cook, serve and store ground beef:
Before cooking
Wash hands thoroughly, for at least 20 seconds, with warm water and soap, before and after handling raw meat.
Clean and sanitize all utensils and work surfaces with soap and water after preparing each food item and before you move on to the next food. For added protection, sanitize utensils and counter surfaces with a mild bleach solution of 5 ml (1 tsp) bleach to 750 mL (3 cups) of water.
Use different utensils for raw and cooked meat or thoroughly wash them between uses. This includes flipping spatulas, tongs, food thermometers, plates, trays, etc.
Ensure the gas barbecue is pre-heated before starting to cook. If using a charcoal barbecue, use enough charcoal and make sure it is glowing red before starting to cook.
Keep raw meat away from cooked meat; do not use the same plate to carry burgers to and from the barbecue. Keep salads and perishable foods in the refrigerator until you are ready to serve them. If food is being stored in a cooler, pack the cooler with ice or freezer packs. Keep lid closed as much as possible, store cooler in shade and away from birds and animals.
During cooking
Use a food thermometer to ensure that the hamburger has reached a safe internal temperature. All ground beef products should be cooked to 71C (160F). Insert a probe-type instant-read thermometer through the side of the beef patty until the tip reaches the centre. Fork -style thermometers can be inserted through the top into the centre of the patty.
Reduce the heat of the gas barbecue or raise the height of the charcoal grill if food starts to burn during cooking, but ensure that correct internal temperature is still met. Remember that colour is not an indicator that the patty is safe to eat.
After cooking
Keep serving bowls covered.
Put cooked food on a clean plate.
Eat food as soon as it is ready.
Clean and sanitize all utensils and work surfaces.
Store leftovers within 2 hours in separate shallow, covered containers in the refrigerator and eat within 3 days. Reheat leftovers to 74C (165F), using a food thermometer to check the temperature.
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
(NC)-When barbecuing, use the following tips from Health Canada to safely prepare, cook, serve and store ground beef:
Before cooking
Wash hands thoroughly, for at least 20 seconds, with warm water and soap, before and after handling raw meat.
Clean and sanitize all utensils and work surfaces with soap and water after preparing each food item and before you move on to the next food. For added protection, sanitize utensils and counter surfaces with a mild bleach solution of 5 ml (1 tsp) bleach to 750 mL (3 cups) of water.
Use different utensils for raw and cooked meat or thoroughly wash them between uses. This includes flipping spatulas, tongs, food thermometers, plates, trays, etc.
Ensure the gas barbecue is pre-heated before starting to cook. If using a charcoal barbecue, use enough charcoal and make sure it is glowing red before starting to cook.
Keep raw meat away from cooked meat; do not use the same plate to carry burgers to and from the barbecue. Keep salads and perishable foods in the refrigerator until you are ready to serve them. If food is being stored in a cooler, pack the cooler with ice or freezer packs. Keep lid closed as much as possible, store cooler in shade and away from birds and animals.
During cooking
Use a food thermometer to ensure that the hamburger has reached a safe internal temperature. All ground beef products should be cooked to 71C (160F). Insert a probe-type instant-read thermometer through the side of the beef patty until the tip reaches the centre. Fork -style thermometers can be inserted through the top into the centre of the patty.
Reduce the heat of the gas barbecue or raise the height of the charcoal grill if food starts to burn during cooking, but ensure that correct internal temperature is still met. Remember that colour is not an indicator that the patty is safe to eat.
After cooking
Keep serving bowls covered.
Put cooked food on a clean plate.
Eat food as soon as it is ready.
Clean and sanitize all utensils and work surfaces.
Store leftovers within 2 hours in separate shallow, covered containers in the refrigerator and eat within 3 days. Reheat leftovers to 74C (165F), using a food thermometer to check the temperature.
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
Fun, Grill & Sizzle
Beach party, picnic or just a simple get-together at home will never feel complete unless you mount gas grills on one side and start grilling your favorite fish or meat. Just the aroma of smoked fish can confer you a festive mood. In fact, it can afterwards drag you to a luscious and appetizing meal. The festive mood will be contagious and the fun will linger.
Isnt it amazing how a simple grilling session on your front yard can trigger delightful bond and overwhelming fun? People, by nature, longs for fun and excitement. Nobody wants to sulk in one corner all the time. He sure wants to take a break and enjoy.
Every person deserves to be happy. Moreover, if you are throwing a bashing small shindig, pool party or a simple gathering, let your guests enjoy to the fullest by preparing them their favorite entertainment and foods.
For sure, just every one likes grilled foods. In order to enjoy the gathering be sure to have gas grills around.
Gas grills have metal box. At the bottom of the box, there are tube-shaped liquid propane burners which are responsible in providing the grills with fuel. Traditionally, propane or natural gas fuel the gas grills. With them, grilling is made faster and easier.
The gas grills burners are topped by warming the exterior of the metal bars, ceramics and lava rocks.
Modern day gas grills are more beneficial. If you want fast pre-heating, gas grills will help you do it pretty fast. Fast in the sense that it can preheat in a matter of 10 to 15 minutes.
Second benefit is its longevity compared to charcoal. One 20-pound tank can last up to 14 hours. You will no longer fret about running short of charcoal. Propane tank is more reliable, that is.
If you are worrying about the mess of grilling, worry no more. Since, gas grills do not use fire starters or charcoal, mess will be out of the situation.
Grass grills use multiple burners. They are especially designed to give superior heat control to secure easy grilling.
If you are contemplating of purchasing gas grills, here are the considerations that you have to take note of:
1. Consider having stainless steel, cast aluminum or porcelain-coated steel for a solid gas grill construction.
2. It is vital to have a built-in thermometer to check the grill temperature.
3. Lava rock system is also good in collecting grease that can result to flare-ups. Try to look for them in the gas grill that you are to purchase.
4. For easy and safe gas grill lighting, be sure to have a push-button ignition.
5. To monitor fuel levels your gas grill must have gas gauge.
6. If you can have three burners that can work separately, the better. This will give you flexibility when it comes to controlling heat.
7. For easy cleaning, the best gas grill material will be stainless steel or porcelain.
Aside from the aforementioned features, you can also incorporate rotisserie or smoker box, side burners, additional outer shelving or work space and removable secondary grill racks.
In order to have a long-lasting gas grill, maintenance is a must. Regularly check on grease catch pan so as not to create flare-ups. Check for leaks, cracks and holes. Finally, be sure to detach tanks from gas grills and keep them out-of-doors.
Beach party, picnic or just a simple get-together at home will never feel complete unless you mount gas grills on one side and start grilling your favorite fish or meat. Just the aroma of smoked fish can confer you a festive mood. In fact, it can afterwards drag you to a luscious and appetizing meal. The festive mood will be contagious and the fun will linger.
Isnt it amazing how a simple grilling session on your front yard can trigger delightful bond and overwhelming fun? People, by nature, longs for fun and excitement. Nobody wants to sulk in one corner all the time. He sure wants to take a break and enjoy.
Every person deserves to be happy. Moreover, if you are throwing a bashing small shindig, pool party or a simple gathering, let your guests enjoy to the fullest by preparing them their favorite entertainment and foods.
For sure, just every one likes grilled foods. In order to enjoy the gathering be sure to have gas grills around.
Gas grills have metal box. At the bottom of the box, there are tube-shaped liquid propane burners which are responsible in providing the grills with fuel. Traditionally, propane or natural gas fuel the gas grills. With them, grilling is made faster and easier.
The gas grills burners are topped by warming the exterior of the metal bars, ceramics and lava rocks.
Modern day gas grills are more beneficial. If you want fast pre-heating, gas grills will help you do it pretty fast. Fast in the sense that it can preheat in a matter of 10 to 15 minutes.
Second benefit is its longevity compared to charcoal. One 20-pound tank can last up to 14 hours. You will no longer fret about running short of charcoal. Propane tank is more reliable, that is.
If you are worrying about the mess of grilling, worry no more. Since, gas grills do not use fire starters or charcoal, mess will be out of the situation.
Grass grills use multiple burners. They are especially designed to give superior heat control to secure easy grilling.
If you are contemplating of purchasing gas grills, here are the considerations that you have to take note of:
1. Consider having stainless steel, cast aluminum or porcelain-coated steel for a solid gas grill construction.
2. It is vital to have a built-in thermometer to check the grill temperature.
3. Lava rock system is also good in collecting grease that can result to flare-ups. Try to look for them in the gas grill that you are to purchase.
4. For easy and safe gas grill lighting, be sure to have a push-button ignition.
5. To monitor fuel levels your gas grill must have gas gauge.
6. If you can have three burners that can work separately, the better. This will give you flexibility when it comes to controlling heat.
7. For easy cleaning, the best gas grill material will be stainless steel or porcelain.
Aside from the aforementioned features, you can also incorporate rotisserie or smoker box, side burners, additional outer shelving or work space and removable secondary grill racks.
In order to have a long-lasting gas grill, maintenance is a must. Regularly check on grease catch pan so as not to create flare-ups. Check for leaks, cracks and holes. Finally, be sure to detach tanks from gas grills and keep them out-of-doors.
Wednesday, May 23, 2007
How to Cook Steak
Steak, though a grill favorite, can be cooked in several other ways. They can be pan-fried, braised, broiled, baked, etc. Selecting the proper method for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are generally applied for more tender steaks such as filet mignon and sirloin, while moist heat methods are more suited to tougher cuts of beef. The water helps in tenderizing the steak.
The tenderness of cooked steak is influenced by how much it is done. Depending on the time for which the steak is cooked, it may be raw, very rare, rare, medium rare, medium, medium well-done and well-done. Rare steaks are exposed to the flame for a very short time. They still maintain their rawness and are very pink in color. Rarely done steaks maintain their original beefy flavors, but they are not very healthy as they still contain microorganisms. As the cooking time increases, the pinkness of steak gets converted to brownness and its juiciness also reduces. Well-done steaks are brown throughout and also tough to chew. For ordinary palates, medium rare steaks are the best bets.
The best way to cook a steak is definitely grilling it. Everything matters while grilling a steak the tenderness of steak, the marinade, the quality of the coal and lighter fluid and even the concentration of the person cooking. Most steaks require about 8-10 minutes on the barbeque. The time will depend on the degree of doneness required.
Tender cuts can also be broiled. Broiling is done in the oven with no liquids used. It gives a different flavor from grilling as in an oven the heat surrounds the meat from all sides. Less tender cuts can also be broiled provided they are marinated earlier.
Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye taste very well when they are pan-fried. Steaks are fried in an open pan placed over a flame. No oil is added. The steaks cook in their own fats.
If the cut of beef is bigger, then it is ideal for roasting. Roasting is also a dry heat cooking method that uses no liquid and no cover. Tender cuts roast better and they are to be sliced before serving.
Tough cuts of beef such as chuck, round, briskets and blade are usually braised. Braising is a moist-heat cooking method done with a little amount of liquid in an oven with a closed lid. It is a slow process as it slowly allows the meat to tenderize.
Another method for tough cuts is stewing. Beef is completely covered in water and cooked slowly over a medium flame. Stewing is not a very popular method for steaks; but if the cut is large enough and tough, then it better be put into the stew pot.
In all the methods of cooking steak, the degree of doneness is measured by using a meat thermometer. However, by practice, one can also judge the doneness by merely touching the steak externally.
Steak, though a grill favorite, can be cooked in several other ways. They can be pan-fried, braised, broiled, baked, etc. Selecting the proper method for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are generally applied for more tender steaks such as filet mignon and sirloin, while moist heat methods are more suited to tougher cuts of beef. The water helps in tenderizing the steak.
The tenderness of cooked steak is influenced by how much it is done. Depending on the time for which the steak is cooked, it may be raw, very rare, rare, medium rare, medium, medium well-done and well-done. Rare steaks are exposed to the flame for a very short time. They still maintain their rawness and are very pink in color. Rarely done steaks maintain their original beefy flavors, but they are not very healthy as they still contain microorganisms. As the cooking time increases, the pinkness of steak gets converted to brownness and its juiciness also reduces. Well-done steaks are brown throughout and also tough to chew. For ordinary palates, medium rare steaks are the best bets.
The best way to cook a steak is definitely grilling it. Everything matters while grilling a steak the tenderness of steak, the marinade, the quality of the coal and lighter fluid and even the concentration of the person cooking. Most steaks require about 8-10 minutes on the barbeque. The time will depend on the degree of doneness required.
Tender cuts can also be broiled. Broiling is done in the oven with no liquids used. It gives a different flavor from grilling as in an oven the heat surrounds the meat from all sides. Less tender cuts can also be broiled provided they are marinated earlier.
Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye taste very well when they are pan-fried. Steaks are fried in an open pan placed over a flame. No oil is added. The steaks cook in their own fats.
If the cut of beef is bigger, then it is ideal for roasting. Roasting is also a dry heat cooking method that uses no liquid and no cover. Tender cuts roast better and they are to be sliced before serving.
Tough cuts of beef such as chuck, round, briskets and blade are usually braised. Braising is a moist-heat cooking method done with a little amount of liquid in an oven with a closed lid. It is a slow process as it slowly allows the meat to tenderize.
Another method for tough cuts is stewing. Beef is completely covered in water and cooked slowly over a medium flame. Stewing is not a very popular method for steaks; but if the cut is large enough and tough, then it better be put into the stew pot.
In all the methods of cooking steak, the degree of doneness is measured by using a meat thermometer. However, by practice, one can also judge the doneness by merely touching the steak externally.
Tuesday, May 22, 2007
Understanding Telemetry
Will telemetry work for your industry? This is an amazing way of measuring. You will find that it is used commonly as a means of measuring things at a distance. Normally, it is used by scientists and engineers who need to measure things that are nowhere near them. The uses of telemetry are varied and many. But, you can see its use everyday.
For example, many scientists use it to measure the weather conditions. By sending weather balloons high into the air, they can measure things like what the air temperature is up there as well as the pressures and even humidity of that air. These temperatures are significantly different than those that are closer to the airs surface and yet there seems to be no way to accurately measure them. Telemetry is used because of its accuracy and simplicity to use.
But, how does telemetry work? It works by being equipped with the right instruments for the job. In this example, the telemetry instruments would be such things as an accurate temperature measuring tool such as a thermometer, a transmitter that will send back the information to the ground and on the ground you will find the receiving station to gather and track the information.
Telemetry works in many fields and in many cases where travel to the locations is much too difficult, costly or too dangerous. Another example of telemetry is space. On various shuttles and spacecraft, there are telemetry instruments traveling as well. These you will find doing all sorts of things from measuring the physical conditions of the astronauts as well as conditions in space that are needed to be monitored. For example, telemetry is used to monitor the blood pressure of humans as they travel into space. This can be quite remarkable that all the way home we can know what is happening in a world away. Telemetry is a helpful tool in making that happen.
Will telemetry work for your industry? This is an amazing way of measuring. You will find that it is used commonly as a means of measuring things at a distance. Normally, it is used by scientists and engineers who need to measure things that are nowhere near them. The uses of telemetry are varied and many. But, you can see its use everyday.
For example, many scientists use it to measure the weather conditions. By sending weather balloons high into the air, they can measure things like what the air temperature is up there as well as the pressures and even humidity of that air. These temperatures are significantly different than those that are closer to the airs surface and yet there seems to be no way to accurately measure them. Telemetry is used because of its accuracy and simplicity to use.
But, how does telemetry work? It works by being equipped with the right instruments for the job. In this example, the telemetry instruments would be such things as an accurate temperature measuring tool such as a thermometer, a transmitter that will send back the information to the ground and on the ground you will find the receiving station to gather and track the information.
Telemetry works in many fields and in many cases where travel to the locations is much too difficult, costly or too dangerous. Another example of telemetry is space. On various shuttles and spacecraft, there are telemetry instruments traveling as well. These you will find doing all sorts of things from measuring the physical conditions of the astronauts as well as conditions in space that are needed to be monitored. For example, telemetry is used to monitor the blood pressure of humans as they travel into space. This can be quite remarkable that all the way home we can know what is happening in a world away. Telemetry is a helpful tool in making that happen.
Help Your Kids Learn More About Managing Their Personal Economy
Remember when cash was a tangible commodity in all of our personal economies? As kids, we went to the bank, shopped with our parents and frequently watched them pay with cash. Now with cash on the endangered species list, todays kids see their personal economic situation much differently. As we enjoy the convenience of charge cards, stored value cards, debit cards and ATM cards, the challenge of teaching kids about an invisible commodity like money is magnified. If youre searching for ways to teach your kids more about what makes up their personal economy, including the importance of saving and how to set and reach their financial goals, here are some practical tips.
Give kids an allowance - If you give your child an allowance, try tying their allowance to responsibilities like feeding pets, taking out trash or cleaning their rooms. Of course, the level of responsibility and the amount of the allowance should be tied to the childrens ages and abilities, and your own financial means.
Help kids build up their personal economy by establishing savings goals - Work with your kids to create a list of why they should save and things they want to save for big and small then help them prioritize it. Ask them to put three stars next to the things they want most, two stars next to the things they would like and one star next to those that are least important. Have them categorize the items as most expensive to least expensive. You can help them use these ratings to choose what they want to save for by focusing on the three-star items they want most and determining how much they think they can save.
Help kids find a place to keep their savings - Its a good idea to keep savings and spending money separate perhaps in labeled containers. By attaching a picture of that something special to their savings container, kids can keep their goal visible. They could use different colored wallets for savings and for spending money or ask if they would like to open a savings account at your bank while keeping spending money at home.
Help kids track their progress. Lets face it, kids find saving boring (honestly, so do a lot of adults). You can help build and maintain the excitement of reaching a personal economic goal by making a savings thermometer and coloring in the sections as money is saved. Post your childs progress charts in visible places and celebrate their progress. Its important to make saving money fun and rewarding with many celebrations along the way.
Encourage kids to avoid spur-of-the-moment spending. While most kids have good intentions for their savings goals, their plans are often derailed by impulse purchases like that hot new toy. Here is some advice you can give your kids to keep them from getting off-course:
Leave money behind - Bring only a small amount of money on shopping trips to help avoid impulse purchases.
Dont forget about your savings goal - Carry a picture of what you are saving for and compare it to anything you are tempted to buy.
Be a bargain hunter - Wait for the item you want to go on sale and watch for coupons.
Dont rush into purchases - Avoid buying anything you see for at least two weeks. Add it to your wants list and then prioritize it against the other things you want.
Ask for help in securing money - Parents can help keep your savings in a safe place if you think you will be tempted to spend it.
Once your kids establish a saving pattern youll find they take great pride in striving for and reaching their financial goals. You might even consider matching their savings after they prove they are serious about putting away an agreed upon amount. As with anything else in life, your children will find determination and patience are rewarded, and the payoff for reaching their personal economic goals is worth the challenge of getting there.
Remember when cash was a tangible commodity in all of our personal economies? As kids, we went to the bank, shopped with our parents and frequently watched them pay with cash. Now with cash on the endangered species list, todays kids see their personal economic situation much differently. As we enjoy the convenience of charge cards, stored value cards, debit cards and ATM cards, the challenge of teaching kids about an invisible commodity like money is magnified. If youre searching for ways to teach your kids more about what makes up their personal economy, including the importance of saving and how to set and reach their financial goals, here are some practical tips.
Give kids an allowance - If you give your child an allowance, try tying their allowance to responsibilities like feeding pets, taking out trash or cleaning their rooms. Of course, the level of responsibility and the amount of the allowance should be tied to the childrens ages and abilities, and your own financial means.
Help kids build up their personal economy by establishing savings goals - Work with your kids to create a list of why they should save and things they want to save for big and small then help them prioritize it. Ask them to put three stars next to the things they want most, two stars next to the things they would like and one star next to those that are least important. Have them categorize the items as most expensive to least expensive. You can help them use these ratings to choose what they want to save for by focusing on the three-star items they want most and determining how much they think they can save.
Help kids find a place to keep their savings - Its a good idea to keep savings and spending money separate perhaps in labeled containers. By attaching a picture of that something special to their savings container, kids can keep their goal visible. They could use different colored wallets for savings and for spending money or ask if they would like to open a savings account at your bank while keeping spending money at home.
Help kids track their progress. Lets face it, kids find saving boring (honestly, so do a lot of adults). You can help build and maintain the excitement of reaching a personal economic goal by making a savings thermometer and coloring in the sections as money is saved. Post your childs progress charts in visible places and celebrate their progress. Its important to make saving money fun and rewarding with many celebrations along the way.
Encourage kids to avoid spur-of-the-moment spending. While most kids have good intentions for their savings goals, their plans are often derailed by impulse purchases like that hot new toy. Here is some advice you can give your kids to keep them from getting off-course:
Leave money behind - Bring only a small amount of money on shopping trips to help avoid impulse purchases.
Dont forget about your savings goal - Carry a picture of what you are saving for and compare it to anything you are tempted to buy.
Be a bargain hunter - Wait for the item you want to go on sale and watch for coupons.
Dont rush into purchases - Avoid buying anything you see for at least two weeks. Add it to your wants list and then prioritize it against the other things you want.
Ask for help in securing money - Parents can help keep your savings in a safe place if you think you will be tempted to spend it.
Once your kids establish a saving pattern youll find they take great pride in striving for and reaching their financial goals. You might even consider matching their savings after they prove they are serious about putting away an agreed upon amount. As with anything else in life, your children will find determination and patience are rewarded, and the payoff for reaching their personal economic goals is worth the challenge of getting there.
Monday, May 21, 2007
Baby Shower Game
Tray Game
For this baby shower game, you will need a tray and about 20 to 25 small items that would be associated with a baby. For instance, you might choose socks, rattle, teething ring, baby book, thermometer, baby food jar, washcloth, diaper pins, piggy bank, spoon, and so on.With everyone sitting around a circle, pass the tray with all the items on it around the room.Once the last person has had time to view all the items, put the tray out of sight. Then, go back to the person that first viewed the tray and see how many items he or she can name.
Keep in mind that someone will need to keep track of each person's guess with the use of a check off list. That way, you will know the person or persons that win.
Gifts could include something like scented candles, bath soaps, or boxed chocolates. Finally, after the Baby Shower Game is over, all the items on the tray are then presented to the mother-to-be!
Remember that these games are not serious and should be treated very light heartedly by all. The object of the baby shower game is to relax the guests and allow everyone time to get to know each other
Tray Game
For this baby shower game, you will need a tray and about 20 to 25 small items that would be associated with a baby. For instance, you might choose socks, rattle, teething ring, baby book, thermometer, baby food jar, washcloth, diaper pins, piggy bank, spoon, and so on.With everyone sitting around a circle, pass the tray with all the items on it around the room.Once the last person has had time to view all the items, put the tray out of sight. Then, go back to the person that first viewed the tray and see how many items he or she can name.
Keep in mind that someone will need to keep track of each person's guess with the use of a check off list. That way, you will know the person or persons that win.
Gifts could include something like scented candles, bath soaps, or boxed chocolates. Finally, after the Baby Shower Game is over, all the items on the tray are then presented to the mother-to-be!
Remember that these games are not serious and should be treated very light heartedly by all. The object of the baby shower game is to relax the guests and allow everyone time to get to know each other
Urine Drug Testing: An Overview
The oldest and most commonly used method of drug testing is the urine drug test. Urine drug testing is usually the most inexpensive and quickest method of screening for drug use. Some benefits of urine drug testing are that the tests are minimally invasive and safe. Results are often returned within 24-48 hours and many employers appreciate the quick turnaround time.
With dozens of testing labs in every city, convenience is often a factor in choosing urine tests. Testing centers are usually near to the particular company and the visits are often short. The prospective employee just needs to sign in and sign a few releases and then urinate in a cup. In most cases, the employee is able to partially close the restroom door in order to maintain some privacy. Since many urine tests can detect masking agents, the need to urinate in full company is virtually eliminated. The entire process usually only lasts 20 minutes and employers can have the results within hours.
Although urine drug testing is the most common of pre-employment drug screenings, many creative scientists have developed tools to beat these tests. A vast array of products are easily obtainable online and in specialty shops. Some cases have even been reported of people purchasing urine from a clean associate and using the clean urine in their own drug test. The clean urine is stored in a thin plastic bag, boiled, strapped to the leg and passed as urine.
With drug testing laboratories beginning to test for masking agents, synthetic urine was developed. The urine often comes in powder form but may also come in liquid, ready-to-use form. The powder is mixed with water and comes with a container with a thermometer attached. The temperature is guaranteed to stay fresh for up to a few hours. This synthetic urine contains all of the properties in which a lab tests. Certain body temperatures and chemicals that are normally present in human urine are detected and it can be very convincing.
Although urine drug testing is easily accessible, minimally invasive and relatively inexpensive, many employers understand that it is also the easiest to evade. Because of the variety of methods used to cheat on urine tests, many employers decide to utilize sweat, saliva or hair follicle drug testing in its place. These other methods may not be as convenient or inexpensive, but are generally more reliable.
The oldest and most commonly used method of drug testing is the urine drug test. Urine drug testing is usually the most inexpensive and quickest method of screening for drug use. Some benefits of urine drug testing are that the tests are minimally invasive and safe. Results are often returned within 24-48 hours and many employers appreciate the quick turnaround time.
With dozens of testing labs in every city, convenience is often a factor in choosing urine tests. Testing centers are usually near to the particular company and the visits are often short. The prospective employee just needs to sign in and sign a few releases and then urinate in a cup. In most cases, the employee is able to partially close the restroom door in order to maintain some privacy. Since many urine tests can detect masking agents, the need to urinate in full company is virtually eliminated. The entire process usually only lasts 20 minutes and employers can have the results within hours.
Although urine drug testing is the most common of pre-employment drug screenings, many creative scientists have developed tools to beat these tests. A vast array of products are easily obtainable online and in specialty shops. Some cases have even been reported of people purchasing urine from a clean associate and using the clean urine in their own drug test. The clean urine is stored in a thin plastic bag, boiled, strapped to the leg and passed as urine.
With drug testing laboratories beginning to test for masking agents, synthetic urine was developed. The urine often comes in powder form but may also come in liquid, ready-to-use form. The powder is mixed with water and comes with a container with a thermometer attached. The temperature is guaranteed to stay fresh for up to a few hours. This synthetic urine contains all of the properties in which a lab tests. Certain body temperatures and chemicals that are normally present in human urine are detected and it can be very convincing.
Although urine drug testing is easily accessible, minimally invasive and relatively inexpensive, many employers understand that it is also the easiest to evade. Because of the variety of methods used to cheat on urine tests, many employers decide to utilize sweat, saliva or hair follicle drug testing in its place. These other methods may not be as convenient or inexpensive, but are generally more reliable.
Sunday, May 20, 2007
Help Your Kids Learn More About Managing Their Personal Economy
Remember when cash was a tangible commodity in all of our personal economies? As kids, we went to the bank, shopped with our parents and frequently watched them pay with cash. Now with cash on the endangered species list, todays kids see their personal economic situation much differently. As we enjoy the convenience of charge cards, stored value cards, debit cards and ATM cards, the challenge of teaching kids about an invisible commodity like money is magnified. If youre searching for ways to teach your kids more about what makes up their personal economy, including the importance of saving and how to set and reach their financial goals, here are some practical tips.
Give kids an allowance - If you give your child an allowance, try tying their allowance to responsibilities like feeding pets, taking out trash or cleaning their rooms. Of course, the level of responsibility and the amount of the allowance should be tied to the childrens ages and abilities, and your own financial means.
Help kids build up their personal economy by establishing savings goals - Work with your kids to create a list of why they should save and things they want to save for big and small then help them prioritize it. Ask them to put three stars next to the things they want most, two stars next to the things they would like and one star next to those that are least important. Have them categorize the items as most expensive to least expensive. You can help them use these ratings to choose what they want to save for by focusing on the three-star items they want most and determining how much they think they can save.
Help kids find a place to keep their savings - Its a good idea to keep savings and spending money separate perhaps in labeled containers. By attaching a picture of that something special to their savings container, kids can keep their goal visible. They could use different colored wallets for savings and for spending money or ask if they would like to open a savings account at your bank while keeping spending money at home.
Help kids track their progress. Lets face it, kids find saving boring (honestly, so do a lot of adults). You can help build and maintain the excitement of reaching a personal economic goal by making a savings thermometer and coloring in the sections as money is saved. Post your childs progress charts in visible places and celebrate their progress. Its important to make saving money fun and rewarding with many celebrations along the way.
Encourage kids to avoid spur-of-the-moment spending. While most kids have good intentions for their savings goals, their plans are often derailed by impulse purchases like that hot new toy. Here is some advice you can give your kids to keep them from getting off-course:
Leave money behind - Bring only a small amount of money on shopping trips to help avoid impulse purchases.
Dont forget about your savings goal - Carry a picture of what you are saving for and compare it to anything you are tempted to buy.
Be a bargain hunter - Wait for the item you want to go on sale and watch for coupons.
Dont rush into purchases - Avoid buying anything you see for at least two weeks. Add it to your wants list and then prioritize it against the other things you want.
Ask for help in securing money - Parents can help keep your savings in a safe place if you think you will be tempted to spend it.
Once your kids establish a saving pattern youll find they take great pride in striving for and reaching their financial goals. You might even consider matching their savings after they prove they are serious about putting away an agreed upon amount. As with anything else in life, your children will find determination and patience are rewarded, and the payoff for reaching their personal economic goals is worth the challenge of getting there.
Remember when cash was a tangible commodity in all of our personal economies? As kids, we went to the bank, shopped with our parents and frequently watched them pay with cash. Now with cash on the endangered species list, todays kids see their personal economic situation much differently. As we enjoy the convenience of charge cards, stored value cards, debit cards and ATM cards, the challenge of teaching kids about an invisible commodity like money is magnified. If youre searching for ways to teach your kids more about what makes up their personal economy, including the importance of saving and how to set and reach their financial goals, here are some practical tips.
Give kids an allowance - If you give your child an allowance, try tying their allowance to responsibilities like feeding pets, taking out trash or cleaning their rooms. Of course, the level of responsibility and the amount of the allowance should be tied to the childrens ages and abilities, and your own financial means.
Help kids build up their personal economy by establishing savings goals - Work with your kids to create a list of why they should save and things they want to save for big and small then help them prioritize it. Ask them to put three stars next to the things they want most, two stars next to the things they would like and one star next to those that are least important. Have them categorize the items as most expensive to least expensive. You can help them use these ratings to choose what they want to save for by focusing on the three-star items they want most and determining how much they think they can save.
Help kids find a place to keep their savings - Its a good idea to keep savings and spending money separate perhaps in labeled containers. By attaching a picture of that something special to their savings container, kids can keep their goal visible. They could use different colored wallets for savings and for spending money or ask if they would like to open a savings account at your bank while keeping spending money at home.
Help kids track their progress. Lets face it, kids find saving boring (honestly, so do a lot of adults). You can help build and maintain the excitement of reaching a personal economic goal by making a savings thermometer and coloring in the sections as money is saved. Post your childs progress charts in visible places and celebrate their progress. Its important to make saving money fun and rewarding with many celebrations along the way.
Encourage kids to avoid spur-of-the-moment spending. While most kids have good intentions for their savings goals, their plans are often derailed by impulse purchases like that hot new toy. Here is some advice you can give your kids to keep them from getting off-course:
Leave money behind - Bring only a small amount of money on shopping trips to help avoid impulse purchases.
Dont forget about your savings goal - Carry a picture of what you are saving for and compare it to anything you are tempted to buy.
Be a bargain hunter - Wait for the item you want to go on sale and watch for coupons.
Dont rush into purchases - Avoid buying anything you see for at least two weeks. Add it to your wants list and then prioritize it against the other things you want.
Ask for help in securing money - Parents can help keep your savings in a safe place if you think you will be tempted to spend it.
Once your kids establish a saving pattern youll find they take great pride in striving for and reaching their financial goals. You might even consider matching their savings after they prove they are serious about putting away an agreed upon amount. As with anything else in life, your children will find determination and patience are rewarded, and the payoff for reaching their personal economic goals is worth the challenge of getting there.
Should You Fight A Fever?
Most people would worry if their temperature, or the temperature of their child or other loved one, was to rise by more than a couple of degrees and they would probably act to try to reduce the temperature to nearer the normal 37C/98.6F. Surprisingly, this is not necessarily the best course of action.
Prior to the development of antibiotics and vaccines, fever struck fear into populations and caused many deaths. Modern medicines, however, have caused these diseases to be treatable or preventable. Medical research has also shown that a fever is not the body's enemy.
Most bacteria and viruses that cause infections thrive at normal body temperatures. So raising the temperature by a few degrees is the body's way of fighting infection by making conditions less suitable for the survival and reproducion of the infectious agent. A fever will also activate the body's immune system by encouraging the production of white blood cells, antibodies and other infection-fighting agents. So if acting to bring down the temperature may prevent the body from fighting the infection, does this mean you should let the fever take its natural course? Not necessarily.
A high fever may be caused by measles, mumps or meningitis or other serious illnesses and you should seek medical help in any of the following circumstances.
If the temperature rises to 40.5C/105F.
Any child under six months old should be examined by a doctor.
If a patient of any age has difficulty breathing, has a stiff neck, is irritable or confused, is unable to move an arm or leg, or has a seizure.
If the fever is accompanied by any of the following symptoms: persistent or abnormal stomach pain; laboured or rapid breathing; headache with an avertion to bright light.
Diagnosis
Simple and straightforward: place a hand on the forehead or use a thermometer - there are three types, oral, rectal or a strip that can be placed on the forehead.
Treatment
As a fever is an important part of the body's defence mechanism, the aim should be to reduce the temperature to about 38C/101F rather than bring it down to normal. Indeed, if a child with a fever is playing happily, is able to sleep, and is taking plenty of fluids, it would be better to let the body's defenses fight the infection. Conversely, if the child is vomiting, dehydrated, or having difficulty sleeping, seek medical help.
Complications
High fever can cause complications, some of which are serious.
A prolonged period with a temperature above 42C/107.6F can result in brain damage.
In rare cases, high fever can cause febrile seizures. Although the symptoms are alarming, febrile seizures are over in moments and have no lasting consequences. The seizures begin with a sudden contraction of the muscles in the face, arms, legs and trunk. Usually the child will emit a haunting, involuntary moan lasting for perhaps 30 seconds. The child will often fall, vomit, pass urine, cease breathing and might turn blue. Eventually the contraction will be broken by repeated jerks after which the child will be limp, unresponsive and drowsy.
Summary
A high fever is a sign that the body is fighting an infection. You should look for other symptoms in order to decide whether to seek medical help.
Most people would worry if their temperature, or the temperature of their child or other loved one, was to rise by more than a couple of degrees and they would probably act to try to reduce the temperature to nearer the normal 37C/98.6F. Surprisingly, this is not necessarily the best course of action.
Prior to the development of antibiotics and vaccines, fever struck fear into populations and caused many deaths. Modern medicines, however, have caused these diseases to be treatable or preventable. Medical research has also shown that a fever is not the body's enemy.
Most bacteria and viruses that cause infections thrive at normal body temperatures. So raising the temperature by a few degrees is the body's way of fighting infection by making conditions less suitable for the survival and reproducion of the infectious agent. A fever will also activate the body's immune system by encouraging the production of white blood cells, antibodies and other infection-fighting agents. So if acting to bring down the temperature may prevent the body from fighting the infection, does this mean you should let the fever take its natural course? Not necessarily.
A high fever may be caused by measles, mumps or meningitis or other serious illnesses and you should seek medical help in any of the following circumstances.
If the temperature rises to 40.5C/105F.
Any child under six months old should be examined by a doctor.
If a patient of any age has difficulty breathing, has a stiff neck, is irritable or confused, is unable to move an arm or leg, or has a seizure.
If the fever is accompanied by any of the following symptoms: persistent or abnormal stomach pain; laboured or rapid breathing; headache with an avertion to bright light.
Diagnosis
Simple and straightforward: place a hand on the forehead or use a thermometer - there are three types, oral, rectal or a strip that can be placed on the forehead.
Treatment
As a fever is an important part of the body's defence mechanism, the aim should be to reduce the temperature to about 38C/101F rather than bring it down to normal. Indeed, if a child with a fever is playing happily, is able to sleep, and is taking plenty of fluids, it would be better to let the body's defenses fight the infection. Conversely, if the child is vomiting, dehydrated, or having difficulty sleeping, seek medical help.
Complications
High fever can cause complications, some of which are serious.
A prolonged period with a temperature above 42C/107.6F can result in brain damage.
In rare cases, high fever can cause febrile seizures. Although the symptoms are alarming, febrile seizures are over in moments and have no lasting consequences. The seizures begin with a sudden contraction of the muscles in the face, arms, legs and trunk. Usually the child will emit a haunting, involuntary moan lasting for perhaps 30 seconds. The child will often fall, vomit, pass urine, cease breathing and might turn blue. Eventually the contraction will be broken by repeated jerks after which the child will be limp, unresponsive and drowsy.
Summary
A high fever is a sign that the body is fighting an infection. You should look for other symptoms in order to decide whether to seek medical help.
Saturday, May 19, 2007
How to Make Gel Candles - 11 Easy Steps
Do you love burning beautiful, scented candles? And do you know that you can easily make them yourself? It is exciting and not at all difficult. Here are 12 easy steps to creating unique candles that you can burn at home, give as gifts, or even sell.
Materials for gel candle making
You will need:
gel
zinc wicks (cotton wicks cant be used for gel candles because they absorb too much gel)
essential oil for fragrance
liquid color dye
embeds (optional)
All these materials can be obtained online from candle making suppliers. It is important to use essential oils and colors specially made for gel candles; fragrance oils you can buy in a cosmetic shop are not suitable. Also, you can buy a gel candle making kit. Getting a kit is the best solution for a beginner, because it will include everything you need to make your first few candles.
And of course you will need a container. The best container for a gel candle is glass, so people can see the embeds you put inside the candle, but any non-flammable container would do. You can use any glass, wine glass, or even a small wide vase, but your container should be at least 2 inches in diameter. Garage sales and second hand stores are gold mines, when it comes to candle containers.
For embeds you can use anything non-flammable - colored aquarium gravel, marbles, glitter, sand, sea shells, pebbles, crystals, polished stones, artificial jewels or pearls.
Steps to making a gel candle
Place a little bit of hot glue in the center of the container bottom. Stick the wick in it and let the glue set.
Cut the gel into small pieces so it melts faster and more evenly. Melt it in a stainless steel pot over a medium heat.
The trickiest part is the temperature - you should get it to exactly 200F, because overheated gel looses its clarity. For that, you will need a suitable thermometer.
Maintain the temperature at 200; all the gel should melt and become smooth, like syrup.
Add color dye to the melted gel, a little bit at a time, until you get the desired color - remember, you can always add more dye to make the color stronger, but you cant take dye away. For a candle with embedded objects, you should use only a little color, so the objects remain visible
Add the fragrance - 1/3 teaspoon for each glass of melted gel will give it a nice scent. For a stronger scent, add a bit more fragrance.
Heat the container in the oven or microwave to about 150-160F. This will help to reduce the appearance of bubbles
If you want to use embeds, dip them in hot gel first and then arrange them in the container as you like. It is better to keep the objects closer to the sides of the container - they will be easier to see, this way.
Now it is time to pour your gel into the container. Place your container on a level surface and pour the gel slowly and carefully down the side. If it is your first time, you will probably get a few bubbles; to avoid that, the gel should be still very hot.
Pull the wick up. Roll it on a pencil to keep it straight.
Let the candle cool. Trim the wick and you are done! You have a beautiful, unique gel candle, made by yourself.
Do you love burning beautiful, scented candles? And do you know that you can easily make them yourself? It is exciting and not at all difficult. Here are 12 easy steps to creating unique candles that you can burn at home, give as gifts, or even sell.
Materials for gel candle making
You will need:
gel
zinc wicks (cotton wicks cant be used for gel candles because they absorb too much gel)
essential oil for fragrance
liquid color dye
embeds (optional)
All these materials can be obtained online from candle making suppliers. It is important to use essential oils and colors specially made for gel candles; fragrance oils you can buy in a cosmetic shop are not suitable. Also, you can buy a gel candle making kit. Getting a kit is the best solution for a beginner, because it will include everything you need to make your first few candles.
And of course you will need a container. The best container for a gel candle is glass, so people can see the embeds you put inside the candle, but any non-flammable container would do. You can use any glass, wine glass, or even a small wide vase, but your container should be at least 2 inches in diameter. Garage sales and second hand stores are gold mines, when it comes to candle containers.
For embeds you can use anything non-flammable - colored aquarium gravel, marbles, glitter, sand, sea shells, pebbles, crystals, polished stones, artificial jewels or pearls.
Steps to making a gel candle
Place a little bit of hot glue in the center of the container bottom. Stick the wick in it and let the glue set.
Cut the gel into small pieces so it melts faster and more evenly. Melt it in a stainless steel pot over a medium heat.
The trickiest part is the temperature - you should get it to exactly 200F, because overheated gel looses its clarity. For that, you will need a suitable thermometer.
Maintain the temperature at 200; all the gel should melt and become smooth, like syrup.
Add color dye to the melted gel, a little bit at a time, until you get the desired color - remember, you can always add more dye to make the color stronger, but you cant take dye away. For a candle with embedded objects, you should use only a little color, so the objects remain visible
Add the fragrance - 1/3 teaspoon for each glass of melted gel will give it a nice scent. For a stronger scent, add a bit more fragrance.
Heat the container in the oven or microwave to about 150-160F. This will help to reduce the appearance of bubbles
If you want to use embeds, dip them in hot gel first and then arrange them in the container as you like. It is better to keep the objects closer to the sides of the container - they will be easier to see, this way.
Now it is time to pour your gel into the container. Place your container on a level surface and pour the gel slowly and carefully down the side. If it is your first time, you will probably get a few bubbles; to avoid that, the gel should be still very hot.
Pull the wick up. Roll it on a pencil to keep it straight.
Let the candle cool. Trim the wick and you are done! You have a beautiful, unique gel candle, made by yourself.
How to Bake: Bread on the Grill
One of the slickest tricks we know is baking bread on the grill. Once you get to know your grill, it's easylike baking your favorite recipe in the oven.
We can think of all kinds of reasons to use the grill. You can enjoy fresh baked bread while camping, or at the cabin, or at the next family reunion. Sometimes, it's just nice to get out of the kitchen, enjoy the spring air, and bake outside. (Watch the neighbors turn their noses upwind when the smell of fresh baked bread wafts over the fence.) And in the summertime, you don't have to heat up the kitchen to bake. Finally, if there is ever an extended emergency when the power is off, you may have the only fresh bread in town.
You can bake nearly anything with a covered grill. (If your grill doesn't have a cover, improvise with a large inverted pot.) The heat rises and circulates in the covered area just as it does in your oven. The heat source can be charcoal, gas, or even wood. We prefer gas because it is easier to control and does not impart a smoked taste to the bread. Since it is hottest near the flames, elevate the bread even if you have to improvise. In our grill, there is a secondary shelf for baking potatoes and such.
For this demonstration, we used Old-Fashioned White Bread mixes though any mix or recipe will do. We mixed according to package directions. After it had risen, we formed one batch into oval country loaves, one into hamburger buns, and another into dinner rolls.
The trick to grilling bread perfectly is controlling temperature and time. If your grill comes equipped with a thermometer, you've got it made (though outside temperatures and winds may impact how well your grill retains heat). If you have a thermometer, just heat to the temperature designated on the package or in the recipe. If not, guess. After a few loaves you'll have it perfect and we bet that the first batch off the grill will be just fine.
Rolls and buns will probably bake in 15 to 20 minutes and loaves will take 20 to 30 minutes depending on size and temperature. An occasional peek to see how your bread is doing as it nears completion is okay.
We made twelve giant-sized hamburger buns, just the ticket for that quarter-pounder. Form the buns as you would dinner rolls then press them flat several times until they look like those in the picture to the left. (The dusting that you can see on the pan is cornmeal.) Cover and let rise.
Just before baking, we washed the buns with an egg white wash (one egg white plus one tablespoon of water). We then sprinkled them with sesame seeds. On our grill, we baked them with the heat turned about two-thirds open for about 18 minutes.
For the dinner rolls, we used a 8 1/2 x 15-inch pan and made 20 rolls scaled at 2.5 ounces each.
We made two country style loaves from one mix. If you look closely you'll see that we forgot to slash the tops to release the steam and consequently ended up with a split on the side of the loaf. Don't do as we didscore two or three quarter-inch deep slashes on the top of the loaf just as you begin baking.
Here are a few more hints to help you along the way:
Bake the bread before the burgers. The bread can cool while you cook the rest of the food. Burning grease in the bottom of the grill makes the temperature harder to control and the soot can stain the bread.
If you are letting your bread rise outside where the temperature may be less than indoors or where breezes may swirl around the bread, consider using a large food-grade plastic bag as a greenhouse. Simply slip the bread dough--pan and all--inside the bag, inflate it slightly, and close it. If the day is cool, set the bag and the bread in a sunny warm place to capture a little solar energy.
Grills tend to not circulate the hot air as well as ovens. To keep the bottom of the bread from burning, place one pan beneath the other and a wire rack between the pans to create space for insulation.
If your bread is baking faster on one side than the other, turn the pan 180 degrees part way through the baking time.
The tendency is to burn the bottom of the bread. Place the bread as far away from the flames as you can even if it means elevating the bread.
We hope that you have fun baking bread outside this summer. We do know that you will be the envy of the neighborhood, campground, or RV park.
For more articles like this visit The Bakers' Library.
One of the slickest tricks we know is baking bread on the grill. Once you get to know your grill, it's easylike baking your favorite recipe in the oven.
We can think of all kinds of reasons to use the grill. You can enjoy fresh baked bread while camping, or at the cabin, or at the next family reunion. Sometimes, it's just nice to get out of the kitchen, enjoy the spring air, and bake outside. (Watch the neighbors turn their noses upwind when the smell of fresh baked bread wafts over the fence.) And in the summertime, you don't have to heat up the kitchen to bake. Finally, if there is ever an extended emergency when the power is off, you may have the only fresh bread in town.
You can bake nearly anything with a covered grill. (If your grill doesn't have a cover, improvise with a large inverted pot.) The heat rises and circulates in the covered area just as it does in your oven. The heat source can be charcoal, gas, or even wood. We prefer gas because it is easier to control and does not impart a smoked taste to the bread. Since it is hottest near the flames, elevate the bread even if you have to improvise. In our grill, there is a secondary shelf for baking potatoes and such.
For this demonstration, we used Old-Fashioned White Bread mixes though any mix or recipe will do. We mixed according to package directions. After it had risen, we formed one batch into oval country loaves, one into hamburger buns, and another into dinner rolls.
The trick to grilling bread perfectly is controlling temperature and time. If your grill comes equipped with a thermometer, you've got it made (though outside temperatures and winds may impact how well your grill retains heat). If you have a thermometer, just heat to the temperature designated on the package or in the recipe. If not, guess. After a few loaves you'll have it perfect and we bet that the first batch off the grill will be just fine.
Rolls and buns will probably bake in 15 to 20 minutes and loaves will take 20 to 30 minutes depending on size and temperature. An occasional peek to see how your bread is doing as it nears completion is okay.
We made twelve giant-sized hamburger buns, just the ticket for that quarter-pounder. Form the buns as you would dinner rolls then press them flat several times until they look like those in the picture to the left. (The dusting that you can see on the pan is cornmeal.) Cover and let rise.
Just before baking, we washed the buns with an egg white wash (one egg white plus one tablespoon of water). We then sprinkled them with sesame seeds. On our grill, we baked them with the heat turned about two-thirds open for about 18 minutes.
For the dinner rolls, we used a 8 1/2 x 15-inch pan and made 20 rolls scaled at 2.5 ounces each.
We made two country style loaves from one mix. If you look closely you'll see that we forgot to slash the tops to release the steam and consequently ended up with a split on the side of the loaf. Don't do as we didscore two or three quarter-inch deep slashes on the top of the loaf just as you begin baking.
Here are a few more hints to help you along the way:
Bake the bread before the burgers. The bread can cool while you cook the rest of the food. Burning grease in the bottom of the grill makes the temperature harder to control and the soot can stain the bread.
If you are letting your bread rise outside where the temperature may be less than indoors or where breezes may swirl around the bread, consider using a large food-grade plastic bag as a greenhouse. Simply slip the bread dough--pan and all--inside the bag, inflate it slightly, and close it. If the day is cool, set the bag and the bread in a sunny warm place to capture a little solar energy.
Grills tend to not circulate the hot air as well as ovens. To keep the bottom of the bread from burning, place one pan beneath the other and a wire rack between the pans to create space for insulation.
If your bread is baking faster on one side than the other, turn the pan 180 degrees part way through the baking time.
The tendency is to burn the bottom of the bread. Place the bread as far away from the flames as you can even if it means elevating the bread.
We hope that you have fun baking bread outside this summer. We do know that you will be the envy of the neighborhood, campground, or RV park.
For more articles like this visit The Bakers' Library.
Friday, May 18, 2007
First Aid for Felines - How to Keep Your Car Safe from Harm
Cats are known for their curious and adventurous nature. Curiosity doesn't always kill the cat, but can often cause injury. The owner will likely have to get the cat stabilized before taking it to the veterinarian. Any home with a cat should have a feline first aid kit assembled and handy.
A first aid kit for a cat contains many of the same items it would for a human.
* A roll of absorbent cotton and some cotton balls,
* gauze pads and tape,
* a pair of small scissors with rounded tips,
* tweezers,
* instant ice pack,
* hydrogen peroxide,
* a bulb syringe for suctioning mucous from mouth or nose
* sterile eyewash solution for cats,
* a clean, white cotton sock (to cover wounded paws),
* small flashlight,
* rectal thermometer,
* injection syringe without the needle (to give liquid medication),
* unflavored electrolyte liquid (like Pedialyte).
Place all the items in a sturdy plastic container with a secure lid. Write your veterinarian's name and phone number on the lid, as well as that of the closest emergency pet hospital. If you travel often and leave your cat with another person, put several copies of a signed release form in the first aid kit authorizing the caregiver to approve necessary treatment.
Cat are great explorers and care must br taken with potential hazards in and around the home. particularly with young kittens. watch out for hot surfaces and liquids in the kitchen, unguarded fires, electric cables, sewing pins and needles (especially with cotton attached) and open windows on upper stories.
In the garden make sure the dustbins are secure as cats may scavenge and eat decayed food or cut themselves on tins or glass. Being inquisitive, cats accidentally get shut in a shed or garage.
If your cat is injured, approach her calmly and carefully. Don't assume that she won't scratch or bite you - injured pets often react negatively at first to any attempt to touch them. Once you get close enough, place a towel over her head to "blind" her. The darkness created by the towel has a calming effect. You can also tightly wrap the towel around her body to keep her from struggling.
If your cat is bleeding heavily, it is important to slow or stop the flow as soon as possible. Use a clean towel or cloth to apply pressure directly to the wound. Change towels/cloths as needed, but keep pressure on until you reach a veterinarian. If necessary, you can apply thick gauze pads and use tape to secure them while you transport your cat. It is best, however, to keep pressure on the wound and have some one else drive.
If your cat seems to be choking, use a flashlight to see what she is choking on. If you can easily remove it, do so. If not, you will might need to perform a modified Heimlich maneuver.
Here's what you need to do:
* Place the pet on its side on a hard surface.
* Place both hands behind the last rib and press down quickly and firmly - release immediately and repeat rapidly several times.
* Try to direct the force of your hands slightly forward - this will make your efforts more effective.
* Have someone carefully open the dog's or cat's mouth wide and attempt to retrieve the material from the throat as you compress the chest.
It is important to get proper training for this, as it can cause serious injury if done incorrectly. Many humane societies and animal welfare organizations offer classes on pet first aid, that include the Heimlich maneuver, CPR, and techniques for dealing with serious injury and poisoning.
Cats are known for their curious and adventurous nature. Curiosity doesn't always kill the cat, but can often cause injury. The owner will likely have to get the cat stabilized before taking it to the veterinarian. Any home with a cat should have a feline first aid kit assembled and handy.
A first aid kit for a cat contains many of the same items it would for a human.
* A roll of absorbent cotton and some cotton balls,
* gauze pads and tape,
* a pair of small scissors with rounded tips,
* tweezers,
* instant ice pack,
* hydrogen peroxide,
* a bulb syringe for suctioning mucous from mouth or nose
* sterile eyewash solution for cats,
* a clean, white cotton sock (to cover wounded paws),
* small flashlight,
* rectal thermometer,
* injection syringe without the needle (to give liquid medication),
* unflavored electrolyte liquid (like Pedialyte).
Place all the items in a sturdy plastic container with a secure lid. Write your veterinarian's name and phone number on the lid, as well as that of the closest emergency pet hospital. If you travel often and leave your cat with another person, put several copies of a signed release form in the first aid kit authorizing the caregiver to approve necessary treatment.
Cat are great explorers and care must br taken with potential hazards in and around the home. particularly with young kittens. watch out for hot surfaces and liquids in the kitchen, unguarded fires, electric cables, sewing pins and needles (especially with cotton attached) and open windows on upper stories.
In the garden make sure the dustbins are secure as cats may scavenge and eat decayed food or cut themselves on tins or glass. Being inquisitive, cats accidentally get shut in a shed or garage.
If your cat is injured, approach her calmly and carefully. Don't assume that she won't scratch or bite you - injured pets often react negatively at first to any attempt to touch them. Once you get close enough, place a towel over her head to "blind" her. The darkness created by the towel has a calming effect. You can also tightly wrap the towel around her body to keep her from struggling.
If your cat is bleeding heavily, it is important to slow or stop the flow as soon as possible. Use a clean towel or cloth to apply pressure directly to the wound. Change towels/cloths as needed, but keep pressure on until you reach a veterinarian. If necessary, you can apply thick gauze pads and use tape to secure them while you transport your cat. It is best, however, to keep pressure on the wound and have some one else drive.
If your cat seems to be choking, use a flashlight to see what she is choking on. If you can easily remove it, do so. If not, you will might need to perform a modified Heimlich maneuver.
Here's what you need to do:
* Place the pet on its side on a hard surface.
* Place both hands behind the last rib and press down quickly and firmly - release immediately and repeat rapidly several times.
* Try to direct the force of your hands slightly forward - this will make your efforts more effective.
* Have someone carefully open the dog's or cat's mouth wide and attempt to retrieve the material from the throat as you compress the chest.
It is important to get proper training for this, as it can cause serious injury if done incorrectly. Many humane societies and animal welfare organizations offer classes on pet first aid, that include the Heimlich maneuver, CPR, and techniques for dealing with serious injury and poisoning.
Adapting Recipes Using Your Microwave
All recipes found on my blog have been made with microwaves that are in the 650-700 watt range. If your microwave of a different power rating you will need to make adjustments to the recipes called for on my blog.
First, check the owners manual and see if it tells you how much the power rating on your microwave is. If so remember/write this down so you won't forget. If you are lucky enough to own one that is within the 650-700 watt range than you are set golden.
If you can't find your owners manual or it doesn't indicate the output rating of the microwave than you'll need to perform the following test to find out the power rating:
1. Fill a cup with 1 liter(34 ounces) of cool water.
2. Record the temperature of the water.
3. Place the water in the center of the microwave or offcenter in a turntable oven.
4. Microwave on HIGH for 2 minutes.
5. Immediately stir the water with the thermometer and record the temperature again.
6. Subtract the starting temperature from the heated temperature.
7. Multiply the answer by 19.5 if using Fahrenheit or 35 if using Celsius.
Doing this will give you your approximate power output for your microwave oven at full power.
To figure out the output of your microwave at other settings then you'll need to multiply your HIGH setting by the percentage listed below:
Level Power Setting Numerical Setting % of HIGH
HIGH 650 watts 10 100%
MEDIUM HIGH 455 watts 7 70%
MEDIUM 325 watts 5 50%
MEDIUM LOW 195 watts 3 30%
LOW 65 watts 1 10%
If you find that your microwave is a 500 watt no variable power microwave then use the following steps as a guideline to get you started in the right direction toward following along our recipes.
HIGH Add 10 seconds for each 30 seconds the recipes calls for
MEDIUM HIGH Use the same time as the recipe
MEDIUM Decrease time by 1/3
MEDIUM LOW Not suitable to be used
LOW Not suitable to be used
If you find that your microwave is a 400 watt no variable power microwave then use the following steps as a guideline to get you started in the right direction toward following along our recipes.
HIGH Add 20 seconds for each 30 seconds the recipes calls for
MEDIUM HIGH Use the same time as the recipe
MEDIUM Decrease time by 1/5
MEDIUM LOW Not suitable to be used
LOW Not suitable to be used
All recipes found on my blog have been made with microwaves that are in the 650-700 watt range. If your microwave of a different power rating you will need to make adjustments to the recipes called for on my blog.
First, check the owners manual and see if it tells you how much the power rating on your microwave is. If so remember/write this down so you won't forget. If you are lucky enough to own one that is within the 650-700 watt range than you are set golden.
If you can't find your owners manual or it doesn't indicate the output rating of the microwave than you'll need to perform the following test to find out the power rating:
1. Fill a cup with 1 liter(34 ounces) of cool water.
2. Record the temperature of the water.
3. Place the water in the center of the microwave or offcenter in a turntable oven.
4. Microwave on HIGH for 2 minutes.
5. Immediately stir the water with the thermometer and record the temperature again.
6. Subtract the starting temperature from the heated temperature.
7. Multiply the answer by 19.5 if using Fahrenheit or 35 if using Celsius.
Doing this will give you your approximate power output for your microwave oven at full power.
To figure out the output of your microwave at other settings then you'll need to multiply your HIGH setting by the percentage listed below:
Level Power Setting Numerical Setting % of HIGH
HIGH 650 watts 10 100%
MEDIUM HIGH 455 watts 7 70%
MEDIUM 325 watts 5 50%
MEDIUM LOW 195 watts 3 30%
LOW 65 watts 1 10%
If you find that your microwave is a 500 watt no variable power microwave then use the following steps as a guideline to get you started in the right direction toward following along our recipes.
HIGH Add 10 seconds for each 30 seconds the recipes calls for
MEDIUM HIGH Use the same time as the recipe
MEDIUM Decrease time by 1/3
MEDIUM LOW Not suitable to be used
LOW Not suitable to be used
If you find that your microwave is a 400 watt no variable power microwave then use the following steps as a guideline to get you started in the right direction toward following along our recipes.
HIGH Add 20 seconds for each 30 seconds the recipes calls for
MEDIUM HIGH Use the same time as the recipe
MEDIUM Decrease time by 1/5
MEDIUM LOW Not suitable to be used
LOW Not suitable to be used
Thursday, May 17, 2007
How To Raise A Goldfish
Did you know that your goldfish can live for over 10 years? Under the right conditions he can live even longer but most never make it past the first year! If you want your goldfish to live long and healthy lives, youve got to provide the proper environment.
Its a common misconception that a goldfish can live in a tiny bowl. In order for him to survive for any length of time, youll need to do frequent water changes and cleanings of the bowl thats a lot of work and living in a bowl isnt much fun so its best to keep your fish in a regular tank with a proper filtration system.
The size of your tank depends on how many goldfish you want to keep in it. A good rule of thumb is to allocate about 7 gallons of water per fish, so if you want 5 goldfish a 35 gallon tank is recommended. Its better to keep fish in a long tank that has plenty of surface to air space as goldfish like to have a lot of oxygen in their water. A tall hexagon shaped tank wont be the best tank for these fish.
Goldfish like their water to be a little on the cool side between 65 and 72 degrees Fahrenheit so in most cases a heater is not necessary. You should, however have a thermometer in the tank and take the appropriate measures if the temperature gets above 72 degrees as higher temperatures can make your fish more susceptible to disease. Bear in mind that most other tropical fish like their water on the warm side, so you will have to be careful what fish you put in the tank with your goldfish.
Provide the goldfish tank with a filtration system that is appropriate for the size of the tank. If you are keeping the fancy tailed goldfish, dont use a system that will provide too much current as this can make it difficult for them to swim around. Youll also want to provide periodic water changes as you should with any tank.
One of the main reasons that fish become sick is due to poor water quality. To keep your goldfish healthy, make sure you provide the filtration and water changes but also be careful about overcrowding and overfeeding. Too many fish or too much decaying food and waste will cause the water in your tank to become toxic to your fish.
Keeping goldfish can be a wonderful hobby and with minimal work, you can get a tank up and keep it running with healthy fish.
Did you know that your goldfish can live for over 10 years? Under the right conditions he can live even longer but most never make it past the first year! If you want your goldfish to live long and healthy lives, youve got to provide the proper environment.
Its a common misconception that a goldfish can live in a tiny bowl. In order for him to survive for any length of time, youll need to do frequent water changes and cleanings of the bowl thats a lot of work and living in a bowl isnt much fun so its best to keep your fish in a regular tank with a proper filtration system.
The size of your tank depends on how many goldfish you want to keep in it. A good rule of thumb is to allocate about 7 gallons of water per fish, so if you want 5 goldfish a 35 gallon tank is recommended. Its better to keep fish in a long tank that has plenty of surface to air space as goldfish like to have a lot of oxygen in their water. A tall hexagon shaped tank wont be the best tank for these fish.
Goldfish like their water to be a little on the cool side between 65 and 72 degrees Fahrenheit so in most cases a heater is not necessary. You should, however have a thermometer in the tank and take the appropriate measures if the temperature gets above 72 degrees as higher temperatures can make your fish more susceptible to disease. Bear in mind that most other tropical fish like their water on the warm side, so you will have to be careful what fish you put in the tank with your goldfish.
Provide the goldfish tank with a filtration system that is appropriate for the size of the tank. If you are keeping the fancy tailed goldfish, dont use a system that will provide too much current as this can make it difficult for them to swim around. Youll also want to provide periodic water changes as you should with any tank.
One of the main reasons that fish become sick is due to poor water quality. To keep your goldfish healthy, make sure you provide the filtration and water changes but also be careful about overcrowding and overfeeding. Too many fish or too much decaying food and waste will cause the water in your tank to become toxic to your fish.
Keeping goldfish can be a wonderful hobby and with minimal work, you can get a tank up and keep it running with healthy fish.
Foodborne Illness: Did You Know?
(NC)-Although most recover completely from it, some people who get food poisoning (foodborne illness) may develop long-term health problems as a result. Illnesses such as chronic arthritis, and hemolytic uremic syndrome (HUS), which leads to kidney failure, affect not only those afflicted, but also society and the economy at large. Health Canada estimates that the costs associated with these illnesses exceeds $1 billion per year.
One way to avoid foodborne disease is to exercise care when grilling those hamburger patties on the barbecue this summer. Cook to temperature not to colour. According to recent studies, visual clues such as clear running juice or brown coloured centres are not always reliable. Health Canada recommends cooking ground beef to 71C (160F), and testing with a food thermometer. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71C (160F), the burger is done, if not, continue cooking until a minimum temperature of 71C (160F) is reached. At this temperature E. coli (the bacteria that may be present in ground beef) is killed and the patties are considered safe to eat. For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
(NC)-Although most recover completely from it, some people who get food poisoning (foodborne illness) may develop long-term health problems as a result. Illnesses such as chronic arthritis, and hemolytic uremic syndrome (HUS), which leads to kidney failure, affect not only those afflicted, but also society and the economy at large. Health Canada estimates that the costs associated with these illnesses exceeds $1 billion per year.
One way to avoid foodborne disease is to exercise care when grilling those hamburger patties on the barbecue this summer. Cook to temperature not to colour. According to recent studies, visual clues such as clear running juice or brown coloured centres are not always reliable. Health Canada recommends cooking ground beef to 71C (160F), and testing with a food thermometer. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71C (160F), the burger is done, if not, continue cooking until a minimum temperature of 71C (160F) is reached. At this temperature E. coli (the bacteria that may be present in ground beef) is killed and the patties are considered safe to eat. For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
Wednesday, May 16, 2007
How To Deep Fry A Turkey
Do you have an extra five gallons of peanut oil sitting around the house? Why not use it to deep fry a turkey?
Deep fried turkey is moist and delicious and not at all oily. The skin sears instantly and seals in the natural turkey juices for the most juicy turkey you'll ever have. It also cooks quickly at about 3 minutes a pound. Thats a 12 pound turkey in under 40 minutes. You'll even have time to cook two turkeys if you want. No more waking up at dawn to put the turkey in the oven. Deep frying a turkey will also free up oven space for side dishes. If your oven space is limited, think about how much room you'll have without a turkey in there.
What do you need to deep fry a turkey:
Deep Fryer - You can buy the whole setup in a kit or you can buy everything separately. Make sure your pot is about 40-60 quarts. The burner should be large enough to hold this pot securely. Most burners will use a propane tank as a fuel source and are not included in the kits.
Candy Thermometer - Having an accurate thermometer is important to ensure that the turkey cooks properly and to avoid a fire. Candy Thermometers are long and usually have a clip so you can attach them to the side of the pot. Most Deep Fryer Kits include a candy thermometer.
Meat Thermometer - After cooking your bird for 3 1/2 minutes a pound it will be done. If you have problems keeping the oil temperature constant then you may need a meat thermometer. The turkey is done when the internal temperature reaches 160 degrees.
Oven mitts & safety goggles - Splattering oil is very dangerous. Oven mitts and safety goggles are a must. Fire Extinguisher - This is just a precaution but it's better safe than sorry. Make sure the fire extinguisher is made for grease fires.
How to prepare for your first deep fry:
Choose a turkey no bigger than 12 pounds. If that isn't enough to feed your guests then get two turkeys. Even if you have a pot large enough to cook a larger turkey remember that you will have to lift it over a pot of hot oil. A 12 pound turkey will cook in under 40 minutes so cooking two (24 pounds of turkey) can still be done in well under two hours and think of all the leftovers you'll have.
Remove the neck and giblets from inside the turkey. Remove any pop up timers or plastic leg bindings. The legs should be tied together with butchers string so that they don't touch the side of the pot while cooking. Do not stuff your turkey.
Defrost your turkey in the fridge for several days prior to cooking. Do not defrost a turkey outside of the fridge as this a great way to grow bacteria.
Stuffing and Gravy - When deep frying a turkey the stuffing must be made outside of the bird. Also plan for alternate ways to make gravy. You will not have access to turkey fat like you would when roasting a turkey. Frying up the giblets and neck in a pan is one solution or save some chicken fat from a previous meal a few days before Thanksgiving. And remember that a deep fried turkey needs less gravy because it doesn't dry out like oven roasted turkey, although that fact won't help your mashed potatoes.
Deep frying a turkey is dangerous and proper caution needs to be used:
The turkey fryer needs to be outside on a flat surface. Do not deep fry a turkey in a garage or a covered carport.
Always keep a fire extinguisher (rated for grease fires) nearby.
Large oven mitts or a fireplace gloves must be worn.
Always wear eye protection and full face protection would be even better. A welding mask is probably overkill but it would be entertaining for your guests.
When lowering the turkey into the oil, turn off the flame.
And do not allow those guests, especially children and pets near the turkey cooker.
Follow these safety tips and use common sense and your turkey frying experience will be safe and successful.
Do you have an extra five gallons of peanut oil sitting around the house? Why not use it to deep fry a turkey?
Deep fried turkey is moist and delicious and not at all oily. The skin sears instantly and seals in the natural turkey juices for the most juicy turkey you'll ever have. It also cooks quickly at about 3 minutes a pound. Thats a 12 pound turkey in under 40 minutes. You'll even have time to cook two turkeys if you want. No more waking up at dawn to put the turkey in the oven. Deep frying a turkey will also free up oven space for side dishes. If your oven space is limited, think about how much room you'll have without a turkey in there.
What do you need to deep fry a turkey:
Deep Fryer - You can buy the whole setup in a kit or you can buy everything separately. Make sure your pot is about 40-60 quarts. The burner should be large enough to hold this pot securely. Most burners will use a propane tank as a fuel source and are not included in the kits.
Candy Thermometer - Having an accurate thermometer is important to ensure that the turkey cooks properly and to avoid a fire. Candy Thermometers are long and usually have a clip so you can attach them to the side of the pot. Most Deep Fryer Kits include a candy thermometer.
Meat Thermometer - After cooking your bird for 3 1/2 minutes a pound it will be done. If you have problems keeping the oil temperature constant then you may need a meat thermometer. The turkey is done when the internal temperature reaches 160 degrees.
Oven mitts & safety goggles - Splattering oil is very dangerous. Oven mitts and safety goggles are a must. Fire Extinguisher - This is just a precaution but it's better safe than sorry. Make sure the fire extinguisher is made for grease fires.
How to prepare for your first deep fry:
Choose a turkey no bigger than 12 pounds. If that isn't enough to feed your guests then get two turkeys. Even if you have a pot large enough to cook a larger turkey remember that you will have to lift it over a pot of hot oil. A 12 pound turkey will cook in under 40 minutes so cooking two (24 pounds of turkey) can still be done in well under two hours and think of all the leftovers you'll have.
Remove the neck and giblets from inside the turkey. Remove any pop up timers or plastic leg bindings. The legs should be tied together with butchers string so that they don't touch the side of the pot while cooking. Do not stuff your turkey.
Defrost your turkey in the fridge for several days prior to cooking. Do not defrost a turkey outside of the fridge as this a great way to grow bacteria.
Stuffing and Gravy - When deep frying a turkey the stuffing must be made outside of the bird. Also plan for alternate ways to make gravy. You will not have access to turkey fat like you would when roasting a turkey. Frying up the giblets and neck in a pan is one solution or save some chicken fat from a previous meal a few days before Thanksgiving. And remember that a deep fried turkey needs less gravy because it doesn't dry out like oven roasted turkey, although that fact won't help your mashed potatoes.
Deep frying a turkey is dangerous and proper caution needs to be used:
The turkey fryer needs to be outside on a flat surface. Do not deep fry a turkey in a garage or a covered carport.
Always keep a fire extinguisher (rated for grease fires) nearby.
Large oven mitts or a fireplace gloves must be worn.
Always wear eye protection and full face protection would be even better. A welding mask is probably overkill but it would be entertaining for your guests.
When lowering the turkey into the oil, turn off the flame.
And do not allow those guests, especially children and pets near the turkey cooker.
Follow these safety tips and use common sense and your turkey frying experience will be safe and successful.
Tuesday, May 15, 2007
Family Health: The Dangers Of Food Poisoning & How To Protect Yourself & Family
Were what we eat.
If we eat good food and do so rightly, we enjoy good health and a long, happy life.
But if we eat bad food, well get sick and our life may be shortened.
Unfortunately, most people dont care enough about the safety of the food they eat or what they eat or how they eat it.
Here are some family health insights to help you to avoid food poisoning and live a longer, safer and happy life.
Every year, an estimated 7 million Americans suffer sicknesses caused by food poisoning.
Some cases are violent and even result in death.
The culprit is food that has dangerous high levels of bacteria due to improper cooking or handling.
Food safety is usually taken for granted by the buying public but everyone's attention was recently directed to food poisoning involving some meat that was undercooked.
It was determined that the problem never would have happened if the meat had been cooked properly.
E.Coli 0157.H7 is a potent virus, but it can be completely destroyed when the meat is fully cooked.
It is important for consumers to take an all-around safety approach to purchasing, storing and preparing both traditional and new meat and poultry products.
Ultimately, consumers and food handlers bear the responsibility for keeping food safe once it leaves the store.
According to the U.S. Department of Agriculture, about 85 percent of food- borne illness cases could be avoided each year if consumers would handle food properly.
The most common food-borne illnesses are caused by a combination of bacteria, naturally present in the environment, and food handling mistakes.
Ironically, these are also the easiest types of food-borne illnesses to prevent.
Proper cooking or processing of raw meat and poultry kills bacteria that can cause food-borne illness.
When you're out, grocery shop last, take food straight home to the refrigerator.
And never leave food in a hot car!
Don't buy anything you won't use before the use-by date.
Don't buy food in poor condition. Make sure refrigerated food is cold to the touch.
Frozen food should be rock-solid.
Canned goods should be free of dents, cracks or bulging lids which can indicate a serious food poisoning threat.
The performance and maintenance of your refrigerator is of the utmost importance.
Check the temperature of your refrigerator with an appliance thermometer.
To keep bacteria in check, the refrigerator should run at 40 degrees F; the freezer unit at 0 degrees F.
Generally, keep your refrigerator as cold as possible without freezing your milk or lettuce.
When you prepare food, keep everything clean and thaw out any frozen food you plan to prepare in your refrigerator.
Take it out of the freezer in advance and place it in the refrigerated section of your refrigerator.
Always wash your hands in hot soapy water before preparing and handling any food as well as after you use the bathroom, change diapers, handle pets, etc.
Remember, too, that bacteria can live in your kitchen towels, sponges and dish cloths.
Wash them often and replace the dish cloths and sponges you use regularly every few weeks.
Be absolutely sure that you keep all raw meats, poultry and fish and their juices away from other food.
For instance, wash your hands, your cutting board and knife in hot soapy water after cutting up the chicken and before dicing salad ingredients.
It is best to use plastic cutting boards rather than wooden ones where bacteria can hide in grooves.
Don't take your food out of the freezer and leave it on the kitchen counter to thaw.
This is extremely dangerous since the bacteria can grow in the outer layers of the food before the inside thaws.
It is wise to do your marinating in the refrigerator too.
May these family health insights help you to live a longer, healthy and happy life.
Warmly,
I-key Benney, CEO
Were what we eat.
If we eat good food and do so rightly, we enjoy good health and a long, happy life.
But if we eat bad food, well get sick and our life may be shortened.
Unfortunately, most people dont care enough about the safety of the food they eat or what they eat or how they eat it.
Here are some family health insights to help you to avoid food poisoning and live a longer, safer and happy life.
Every year, an estimated 7 million Americans suffer sicknesses caused by food poisoning.
Some cases are violent and even result in death.
The culprit is food that has dangerous high levels of bacteria due to improper cooking or handling.
Food safety is usually taken for granted by the buying public but everyone's attention was recently directed to food poisoning involving some meat that was undercooked.
It was determined that the problem never would have happened if the meat had been cooked properly.
E.Coli 0157.H7 is a potent virus, but it can be completely destroyed when the meat is fully cooked.
It is important for consumers to take an all-around safety approach to purchasing, storing and preparing both traditional and new meat and poultry products.
Ultimately, consumers and food handlers bear the responsibility for keeping food safe once it leaves the store.
According to the U.S. Department of Agriculture, about 85 percent of food- borne illness cases could be avoided each year if consumers would handle food properly.
The most common food-borne illnesses are caused by a combination of bacteria, naturally present in the environment, and food handling mistakes.
Ironically, these are also the easiest types of food-borne illnesses to prevent.
Proper cooking or processing of raw meat and poultry kills bacteria that can cause food-borne illness.
When you're out, grocery shop last, take food straight home to the refrigerator.
And never leave food in a hot car!
Don't buy anything you won't use before the use-by date.
Don't buy food in poor condition. Make sure refrigerated food is cold to the touch.
Frozen food should be rock-solid.
Canned goods should be free of dents, cracks or bulging lids which can indicate a serious food poisoning threat.
The performance and maintenance of your refrigerator is of the utmost importance.
Check the temperature of your refrigerator with an appliance thermometer.
To keep bacteria in check, the refrigerator should run at 40 degrees F; the freezer unit at 0 degrees F.
Generally, keep your refrigerator as cold as possible without freezing your milk or lettuce.
When you prepare food, keep everything clean and thaw out any frozen food you plan to prepare in your refrigerator.
Take it out of the freezer in advance and place it in the refrigerated section of your refrigerator.
Always wash your hands in hot soapy water before preparing and handling any food as well as after you use the bathroom, change diapers, handle pets, etc.
Remember, too, that bacteria can live in your kitchen towels, sponges and dish cloths.
Wash them often and replace the dish cloths and sponges you use regularly every few weeks.
Be absolutely sure that you keep all raw meats, poultry and fish and their juices away from other food.
For instance, wash your hands, your cutting board and knife in hot soapy water after cutting up the chicken and before dicing salad ingredients.
It is best to use plastic cutting boards rather than wooden ones where bacteria can hide in grooves.
Don't take your food out of the freezer and leave it on the kitchen counter to thaw.
This is extremely dangerous since the bacteria can grow in the outer layers of the food before the inside thaws.
It is wise to do your marinating in the refrigerator too.
May these family health insights help you to live a longer, healthy and happy life.
Warmly,
I-key Benney, CEO
Frugal Outdoor Cooking
Firing up the grill is a great way to cook in the summer! Here are a few grilling tips and a couple of recipes, too.
For great grilled burgers, form the patty gently. Smashing the meat forces out moisture.
Sear both sides of the burger on both sides, then move the burger and cook with indirect heat till done.
Use a meat thermometer to gauge when the meat is done. Ground beef should be cooked to an internal temperature of 160 degrees.
When grilling chicken, remember that dark meat needs longer on the grill than breast meat. Also, bone-in parts cook longer than boneless parts.
Place the pieces that need to cook the longest on the grill first, and then move them to a cooler area of the grill to finish cooking after they have browned.
Again, use a meat thermometer to tell when chicken is done. Bone-in parts should be cooked to an internal temperature of 170 degrees; boneless parts to about 160 degrees.
Tropical Glaze for Grilled Chicken 1 small can crushed pineapple 3/4 cup brown sugar, packed 3 tablespoons lemon juice 1 tablespoon mustard
Drain pineapple, reserving 2 tablespoons of juice. Mix pineapple, reserved juice, brown sugar, lemon juice and mustard.
Brush chicken parts with glaze often during last 10 minutes of grilling.
Barbecue Sauce 1 cup ketchup 1 cup water 1/4 cup vinegar 1 tablespoon sugar 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon celery seed 2 or 3 dashes hot pepper sauce (optional)
Mix all ingredients in saucepan; bring mixture to boil over medium heat. Simmer, uncovered, for 30 minutes.
Use to baste burgers or pork chops during last 10-15 minutes of grilling.
= = = = = = = = = = =
Always be sure to cook on a clean grill. If you have a gas grill, leave it on for a couple of minutes after you finish cooking, with the lid down. If you have a charcoal grill, just close the lid and let it burn out. Then you can scrub the grate with a wad of aluminum foil.
Don't cook at too high a temperature and don't lift the lid and peek too many times. You'll just be adding to the cooking time, because the temperature will be lowered.
For a great warm weather dessert, try this cool fruit combination. 1 cup low-fat vanilla yogurt 1 tablespoon honey 1/8 teaspoon ground nutmeg
Stir together and spoon over sliced fresh bananas.
Firing up the grill is a great way to cook in the summer! Here are a few grilling tips and a couple of recipes, too.
For great grilled burgers, form the patty gently. Smashing the meat forces out moisture.
Sear both sides of the burger on both sides, then move the burger and cook with indirect heat till done.
Use a meat thermometer to gauge when the meat is done. Ground beef should be cooked to an internal temperature of 160 degrees.
When grilling chicken, remember that dark meat needs longer on the grill than breast meat. Also, bone-in parts cook longer than boneless parts.
Place the pieces that need to cook the longest on the grill first, and then move them to a cooler area of the grill to finish cooking after they have browned.
Again, use a meat thermometer to tell when chicken is done. Bone-in parts should be cooked to an internal temperature of 170 degrees; boneless parts to about 160 degrees.
Tropical Glaze for Grilled Chicken 1 small can crushed pineapple 3/4 cup brown sugar, packed 3 tablespoons lemon juice 1 tablespoon mustard
Drain pineapple, reserving 2 tablespoons of juice. Mix pineapple, reserved juice, brown sugar, lemon juice and mustard.
Brush chicken parts with glaze often during last 10 minutes of grilling.
Barbecue Sauce 1 cup ketchup 1 cup water 1/4 cup vinegar 1 tablespoon sugar 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon celery seed 2 or 3 dashes hot pepper sauce (optional)
Mix all ingredients in saucepan; bring mixture to boil over medium heat. Simmer, uncovered, for 30 minutes.
Use to baste burgers or pork chops during last 10-15 minutes of grilling.
= = = = = = = = = = =
Always be sure to cook on a clean grill. If you have a gas grill, leave it on for a couple of minutes after you finish cooking, with the lid down. If you have a charcoal grill, just close the lid and let it burn out. Then you can scrub the grate with a wad of aluminum foil.
Don't cook at too high a temperature and don't lift the lid and peek too many times. You'll just be adding to the cooking time, because the temperature will be lowered.
For a great warm weather dessert, try this cool fruit combination. 1 cup low-fat vanilla yogurt 1 tablespoon honey 1/8 teaspoon ground nutmeg
Stir together and spoon over sliced fresh bananas.
Monday, May 14, 2007
How to Cook a Steak
Always oil the meat, not the pan.
Remove any excess oil and wipe off any marinading herbs as they will burn.
Heat the pan as high as you can don't use a non-stick pan as you can't heat it high enough without the possibility of it giving off fumes. Use a cast-iron skillet but don't oil it. (If you use a stainless steel frying pan, you have no choice but to oil it lightly, as it will stick otherwise. However, you will find that the smoke goes everywhere.)
If you want your steak rare, cook it over high heat to an internal temperature of 50C, then take it out of the pan and leave it to rest covered and measure the internal temperature with a meat thermometer again after 5-10 minutes and after that, until it reaches 60C. If you cook it to 60C in the pan, the meat will continue to cook after that and you will end up with medium-rare meat.
For medium, cook the steak until it reaches an internal temperature of 61C and leave it to rest, covered, until the thermometer reaches 71C.
For well done, take it off the pan at 67C and leave it to rest until it reaches 77C.
If you find it does not reach the required temperature, just pop it back in the pan and sear it again on both sides quickly. Then take it off, cover it, let it rest and measure the temperature again.
It is very important when you are cooking meat that you sear all sides of the meat. Just lift the meat up with a tongs and hold the edge of the meat against the pan until it is browned.
Testing done-ness by touch
You can also test the doneness of meat with your fingertip. If the steak is rare, it will feel fleshy. As it turns to medium-rare you will see droplets of bloody juice appearing on the surface.
When it reaches medium-rare, the surface will 'spring' back when you touch it. The juices emerging will still be red.
Medium-done meat is firm, and the juices are pink.
Medium-well-done meat feels more sturdy, firmer to the touch and the juices are brown and pink.
Well-done meat has a hard surface, and doesn't spring back. The juices that come out will be brown.
Always oil the meat, not the pan.
Remove any excess oil and wipe off any marinading herbs as they will burn.
Heat the pan as high as you can don't use a non-stick pan as you can't heat it high enough without the possibility of it giving off fumes. Use a cast-iron skillet but don't oil it. (If you use a stainless steel frying pan, you have no choice but to oil it lightly, as it will stick otherwise. However, you will find that the smoke goes everywhere.)
If you want your steak rare, cook it over high heat to an internal temperature of 50C, then take it out of the pan and leave it to rest covered and measure the internal temperature with a meat thermometer again after 5-10 minutes and after that, until it reaches 60C. If you cook it to 60C in the pan, the meat will continue to cook after that and you will end up with medium-rare meat.
For medium, cook the steak until it reaches an internal temperature of 61C and leave it to rest, covered, until the thermometer reaches 71C.
For well done, take it off the pan at 67C and leave it to rest until it reaches 77C.
If you find it does not reach the required temperature, just pop it back in the pan and sear it again on both sides quickly. Then take it off, cover it, let it rest and measure the temperature again.
It is very important when you are cooking meat that you sear all sides of the meat. Just lift the meat up with a tongs and hold the edge of the meat against the pan until it is browned.
Testing done-ness by touch
You can also test the doneness of meat with your fingertip. If the steak is rare, it will feel fleshy. As it turns to medium-rare you will see droplets of bloody juice appearing on the surface.
When it reaches medium-rare, the surface will 'spring' back when you touch it. The juices emerging will still be red.
Medium-done meat is firm, and the juices are pink.
Medium-well-done meat feels more sturdy, firmer to the touch and the juices are brown and pink.
Well-done meat has a hard surface, and doesn't spring back. The juices that come out will be brown.
Top 20 Items To Pack In A Diaper Bag
1. Diapers (5 -7 is a fairly safe supply)
2. Wipes
3. Cream (like Desitin, A&D ointment, Vaseline)
4. Baby Powder
5. At least one bottle of juice or milk
6. A few jars of baby food
7. At least one clean outfit
8. A few bibs
9. A few cloth diapers to clean up spit and other spills
10. Items to entertain your baby (rattles, books, toys)
11. Baby thermometer
12. Teething rings
13. Biter biscuits or similar type of crackers
14. Medicine for fevers, colds, related symptoms
15. Any prescription medications
16. Measuring device for medications
17. Baby Nail Clippers
18. Phone number of Baby's Physician
19. Any stuffed animals or favorite blankets your baby needs to fall asleep
20. Any parenting books you refer to frequently to find answers to unexpected questions
1. Diapers (5 -7 is a fairly safe supply)
2. Wipes
3. Cream (like Desitin, A&D ointment, Vaseline)
4. Baby Powder
5. At least one bottle of juice or milk
6. A few jars of baby food
7. At least one clean outfit
8. A few bibs
9. A few cloth diapers to clean up spit and other spills
10. Items to entertain your baby (rattles, books, toys)
11. Baby thermometer
12. Teething rings
13. Biter biscuits or similar type of crackers
14. Medicine for fevers, colds, related symptoms
15. Any prescription medications
16. Measuring device for medications
17. Baby Nail Clippers
18. Phone number of Baby's Physician
19. Any stuffed animals or favorite blankets your baby needs to fall asleep
20. Any parenting books you refer to frequently to find answers to unexpected questions
Sunday, May 13, 2007
beef jerky
What food treat can you buy at the supermarket that dates to prehistoric times? The answer to this brain teaser? Beef jerky! Jerky is one of the oldest forms of food preserving, providing a nutritious food for use in leaner times, easily stored and transported for tribes on the move. In times past, game meats like buffalo, elk, venison and antelope were commonly processed into jerky. Today, beef jerky is the type you'll find at the supermarket.
Commercially produced jerky is expensive. Did you know you can make this ancient treat at home? If your family enjoys beef jerky, you can make a better-tasting product and save a lot of money. You can “personalize” your home made beef jerky with marinades seasoned to your family's tastes.
Jerky is simply meat with all the moisture removed. Start with a lean cut of beef, such as London broil or brisket. Remove all fat. Fat turns rancid, and will spoil the entire batch. After trimming all fat, partially freeze the meat, which can then be cut into the very thin slices necessary to produce the traditional and safely dried beef jerky.
Cut the beef across the grain into strips not larger than one quarter inch thick. Finished strips should measure ½ to ¾ inches wide, and six to eight inches long.
The jerking process reduces the meat to about a third of its beginning weight. A three pound piece of beef yields about one pound of beef jerky.
Now is the time to marinate. You can season or marinate the jerky with anything that tickles your fancy. You can use your favorite marinade recipe, or a purchased marinade sauce or dried packet. Marinate for two to three hours.
There are several methods of making beef jerky. The meat may be sun-dried, smoked, dehydrated in a food dehydrator or oven-dried. The sun-dried method is not recommended for the home cook, as it introduces unsanitary elements like flies and other insects.
A food dehydrator offers the most control of temperature for “automatic” drying. The down side of using a food dehydrator is limited space.
Smokers are a good choice, as they add a desirable smoky flavor while keeping critters out.
Your home oven may be your best bet, as a large quantity of beef jerky can be made in a single batch. A large cookie sheet with wire racks laid inside afford ample space. Be sure slices do not touch one another, as this will cause uneven drying. If possible, set the oven temperature to 140 degrees. If your oven does not permit setting to this exact setting, set the temperature to “warm” and monitor with an oven thermometer until you approximate the ideal 140 degrees. Leave the oven door ajar for good air circulation.
Your beef jerky is done when the meat is very dark and cracks without breaking. When done, cool to room temperature. Store in zip-lock bags or air tight jars.
What food treat can you buy at the supermarket that dates to prehistoric times? The answer to this brain teaser? Beef jerky! Jerky is one of the oldest forms of food preserving, providing a nutritious food for use in leaner times, easily stored and transported for tribes on the move. In times past, game meats like buffalo, elk, venison and antelope were commonly processed into jerky. Today, beef jerky is the type you'll find at the supermarket.
Commercially produced jerky is expensive. Did you know you can make this ancient treat at home? If your family enjoys beef jerky, you can make a better-tasting product and save a lot of money. You can “personalize” your home made beef jerky with marinades seasoned to your family's tastes.
Jerky is simply meat with all the moisture removed. Start with a lean cut of beef, such as London broil or brisket. Remove all fat. Fat turns rancid, and will spoil the entire batch. After trimming all fat, partially freeze the meat, which can then be cut into the very thin slices necessary to produce the traditional and safely dried beef jerky.
Cut the beef across the grain into strips not larger than one quarter inch thick. Finished strips should measure ½ to ¾ inches wide, and six to eight inches long.
The jerking process reduces the meat to about a third of its beginning weight. A three pound piece of beef yields about one pound of beef jerky.
Now is the time to marinate. You can season or marinate the jerky with anything that tickles your fancy. You can use your favorite marinade recipe, or a purchased marinade sauce or dried packet. Marinate for two to three hours.
There are several methods of making beef jerky. The meat may be sun-dried, smoked, dehydrated in a food dehydrator or oven-dried. The sun-dried method is not recommended for the home cook, as it introduces unsanitary elements like flies and other insects.
A food dehydrator offers the most control of temperature for “automatic” drying. The down side of using a food dehydrator is limited space.
Smokers are a good choice, as they add a desirable smoky flavor while keeping critters out.
Your home oven may be your best bet, as a large quantity of beef jerky can be made in a single batch. A large cookie sheet with wire racks laid inside afford ample space. Be sure slices do not touch one another, as this will cause uneven drying. If possible, set the oven temperature to 140 degrees. If your oven does not permit setting to this exact setting, set the temperature to “warm” and monitor with an oven thermometer until you approximate the ideal 140 degrees. Leave the oven door ajar for good air circulation.
Your beef jerky is done when the meat is very dark and cracks without breaking. When done, cool to room temperature. Store in zip-lock bags or air tight jars.
Thanksgiving Turkey
Turkeys are big, domesticated birds, native to North America. It is distinguished by its white plumage and a bare wattled neck and head. It has brown feathers with buff-colored features on the tail and on the tips of wings.
The name turkey was first applied to the guinea fowl that was thought to have originated in Turkey. However, the American turkey is a quite different species from the guinea fowl, though the name remained. In fact, the wild turkey was a staple food in the North American diet. It was known as a peru in the 18th century. Several domesticated turkeys were brought into North America by the Pilgrims in 1620. The Wampanoag tribe introduced the wild turkey to the Pilgrims. They helped the Pilgrims to raise the domesticated turkeys which they brought with them. In 1621, the first Thanksgiving was celebrated with the Wampanoag tribe members as Guests of Honor. It is believed that turkey was served at the feast, though there is no hard evidence for this. Thanksgiving became an official holiday in 1863 by a proclamation given by President Abraham Lincoln. The fourth Thursday of November is Thanksgiving Day.
Turkeys are especially associated with Thanksgiving. It is a very important part of the Thanksgiving menu. In fact, Thanksgiving Day is also known as Turkey Day. Turkeys are generally 25-35 pounds in weight. Turkeys can be bought fresh or frozen. Birds that have smooth, soft and creamy skin without any bruises or cuts are generally healthy. Fresh turkey should not be stored for more than 2 days, even in the deep freezer. Frozen turkey should be less than 2 months old. The giblets should be removed and stored separately while storing fresh turkey.
Turkey, like other poultry products, is likely to be affected by bacteria. Hence the cooking area should be very clean; the turkey should be washed and cooked properly. The stuffing should be done just before it is baked. The internal temperature of the bird should be at least 180 degrees F. This can be checked by using an internal meat thermometer.
Some favorite turkey Thanksgiving recipes are: grilled turkey brat hoagies, turkey chili, turkey breast Diane, turkey enchiladas, garlic roasted turkey, ginger lime turkey strips, seasoned turkey with rice pilaf, turkey sausage with pasta, turkey bratwurst kabobs, turkey lasagna, turkey meatloaf, turkey parmesan, turkey sausage, turkey scaloppini, stir fried turkey with walnuts and cashews, grilled southwestern Bratwurst, turkey pizza, turkey burgers and so on.
Turkeys are big, domesticated birds, native to North America. It is distinguished by its white plumage and a bare wattled neck and head. It has brown feathers with buff-colored features on the tail and on the tips of wings.
The name turkey was first applied to the guinea fowl that was thought to have originated in Turkey. However, the American turkey is a quite different species from the guinea fowl, though the name remained. In fact, the wild turkey was a staple food in the North American diet. It was known as a peru in the 18th century. Several domesticated turkeys were brought into North America by the Pilgrims in 1620. The Wampanoag tribe introduced the wild turkey to the Pilgrims. They helped the Pilgrims to raise the domesticated turkeys which they brought with them. In 1621, the first Thanksgiving was celebrated with the Wampanoag tribe members as Guests of Honor. It is believed that turkey was served at the feast, though there is no hard evidence for this. Thanksgiving became an official holiday in 1863 by a proclamation given by President Abraham Lincoln. The fourth Thursday of November is Thanksgiving Day.
Turkeys are especially associated with Thanksgiving. It is a very important part of the Thanksgiving menu. In fact, Thanksgiving Day is also known as Turkey Day. Turkeys are generally 25-35 pounds in weight. Turkeys can be bought fresh or frozen. Birds that have smooth, soft and creamy skin without any bruises or cuts are generally healthy. Fresh turkey should not be stored for more than 2 days, even in the deep freezer. Frozen turkey should be less than 2 months old. The giblets should be removed and stored separately while storing fresh turkey.
Turkey, like other poultry products, is likely to be affected by bacteria. Hence the cooking area should be very clean; the turkey should be washed and cooked properly. The stuffing should be done just before it is baked. The internal temperature of the bird should be at least 180 degrees F. This can be checked by using an internal meat thermometer.
Some favorite turkey Thanksgiving recipes are: grilled turkey brat hoagies, turkey chili, turkey breast Diane, turkey enchiladas, garlic roasted turkey, ginger lime turkey strips, seasoned turkey with rice pilaf, turkey sausage with pasta, turkey bratwurst kabobs, turkey lasagna, turkey meatloaf, turkey parmesan, turkey sausage, turkey scaloppini, stir fried turkey with walnuts and cashews, grilled southwestern Bratwurst, turkey pizza, turkey burgers and so on.
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