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An Introduction to Caja China Cooking

Once your new Caja China pig roaster has been assembled, you will want to familiarize yourself with its components. On the inside of the Caja China box you will find your drip pan. This is used to hold the juices that fall from the pig while roasting. In our house, we like to drizzle these drippings over the pig once it has been removed from the Roasting Box.

On top of the drip pan is where your two stainless steel racks are placed. These racks are used to hold the pig in place during cooking. Two stainless steel “S” hooks come with your box, and they are used to hold the racks together and secure the pig. Images of how the racks are used can be found on our Caja China Cooking Times and Instructions Page. The pig should be mounted ribs up on top of the bottom rack, and below the top rack. The “S” hooks then secure the racks together. Once the pig is mounted, your Caja China pig roaster is ready to be sealed. The longer pan that comes with your La Caja China style box is the ash pan. When sealing your roaster box, the ash pan goes on first. Directly on top of the ash pan goes the charcoal grid. When the pig roasting box is sealed, you are ready to place fresh charcoal on the grid. See our complete chart outlining how much charcoal is needed for different size pigs on our Caja China Cooking Times and Instructions Page. You will want to start with 25-30 lbs. of charcoal. Be sure to spread the charcoal on the grid. Once it has been lit and is graying evenly you can begin timing the roasting process. After each hour you will remove the charcoal grid and allow all the ash to fall to the ash pan. Try not to leave the Caja China pig roaster uncovered any longer than necessary to avoid losing heat. Once the ash pan has been placed back on the La Caja China style Roasting Box, you want to place the charcoal grid back on top and add 10 lbs. of fresh charcoal. You will repeat this process every hour for the first three hours. At about the three-hour mark you will want to check the pig. This is where you decide whether you want to flip the pig and crisp the skin for the last 30-45 minutes. After the 30-45 minutes, check on the pig again. If the pig is ready, congratulations! You have just successfully completed your first pig roast with a Caja China grill! And once you taste it, you’ll wanna do it all over again and again.

For Caja China recipes check out our Caja China recipes page at Latin Touch for some absolutely delicious ideas.

About the Author

Mat Masters is the President and CEO of Latin Touch, Inc.  a Miami, Fl based business that is one of the leading online retailers of consumer products with a Hispanic flavor.  His background includes a decade of experience in marketing and distribution. More information about his products offerings including la caja china, whole pig roaster, Domino Tables, and electric pressure cooker, etc can be viewed at http://www.shoplatintouch.com

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How to cook a beef rump roast

Tips for Selecting the Right Beef Cuts for Your Meal and Budget

When we stand at the butchers counter, most of us may wonder what is the difference between a top sirloin and a porterhouse. If you ever come across a good beef cookbook, you will be able to appreciate a good diagram of beef cuts.

Beef is the widely consumed animal protein through out the world when compared to any other meat. Hence it is important for a good steward to select a good piece of beef for his wonderful recipe.

Grading of beef cuts

The beef is usually graded into three categories based on its quality by the United States Department of Agriculture (USDA). Grades are specified after taking into consideration the color, appearance, meat’s consistency and last but not least the amount of marbling in the beef. The Graded beef is classified as follows:

▪   Prime meat

▪   Choice meat

▪   Select meat

Prime Meat

The meat, which is having more marbling, is termed as Prime meat. This is usually found in fine restaurants.

Select Meat

The select meat consists of less marbling, which means low fat and less calories. But it won’t be as tender as that of prime and also contains less juice and flavor.

Choice Meat

Choice meat consists of more marbling than Select meat but less marbling than Prime meat. But it is somewhat tender than Select and also juicy and flavor than select.

Beef Cuts

The names of the beef cuts vary between countries. Sometimes it varies within the regions of the country also. The rear section of the carcass is termed as Rounds in US, but in Canada it is called hip. Here is a break down of some common cuts of beef:

Rib eye

This is the top cut preferred by most of the beef connisieurs. This is characterized by abundant marbling.  When you cook this beef cut, the rib eye gets melted into the meat and produces a juicy tasting recipe. The Rib eye steak is called an Entrecote in French.

Top Sirloin

Lesser grade cut but this is the largest beef cut when compared to other beef cuts. In layman’s terms, a family of four can complete their dinner with one top sirloin. Always prefer to buy prime grade rather than choice and select grades.

Porterhouse

As the name suggests, it is not concerned with any kind of house. This beef cut has ample marbling. It is a top loin with good flavor. It has the largest eye and tenderloin. This is being usually used in restaurants with challenge for their customers. They will give entire meal free for those who took all of their 26-ounce steak.

Chateaubriand

This has been cut from the butt end but should weigh around 24 ounces. A six inches long chateaubriand will weigh around 24 oz. A chateaubriand with Bearnaise sauce served in a dining table is a wonderful delicacy.

Filet Mignon

A well worth costly choice beef cut, if you cook it with pot-roasting. This is most soft with less water beef cut.  This don’t have intense flavor as that of rib eye and porterhouse.

New York Strip

This is one of the cost-effective beef cut parts. This cheap cut is a t-bone with the tenderloin and also a good quality cut.

T-bone

This is also one of the cheapest beef cuts. This consists of a full loin eye and medium sized tenderloin. A couple for few delicate bites always prefers this. This smaller tenderloin is not always suitable for heavy meals. For heavy dinner, the customers usually prefer New York Strip.

Ground Beef

Ground beef should not be less than 70% lean. The package will usually indicate whether it is from ground sirloin, or ground round.

Suitable cooking methods

Loins and ribs are the most tender cuts of beef.  The loins and ribs should be cooked with high heating methods to improve its taste and tenderness. Broiling, grilling, roasting, sautéing, and frying are the common methods employed for cooking the loins and ribs.

Pot-roasting, stewing, and steaming are the most preferred methods of cooking the cuts from the round, plate, brisket and flank.

Selecting beef cuts based on cooking methods

Apart from selecting a good beef cut from butcher shop or grocery store, the beef cuts can also be selected based on the method of cooking you preferred to perform.

If you want to cook the beef on a grill, it is always advised to go for tenderized meat rather than tougher cut from the rounds. A beef with minimum of 2 inches thick may require oven roasts. A very tender cut such as loin and rib primal cuts can be oven roasted for better results.

If you want to do Pot roast, it is always to select the beef cuts from round and chuck. Pot roast is the method of boiling the beef in a pot containing liquid in the stove. Standing rump, eye roast are the best pot roast products.

Tips to select better beef cuts

Before shopping for a good beef cut for a particular recipe, you should learn about the various cuts available in the market. The following tips may help you in selecting good beef cuts:

1.   Try to locate the origin of the cuts from the body of the carcass.

2.   This will help you to identify the names of the cuts.

3.   Look for the tenderness and leanness of the beef cuts before procuring it.

4.   Inspect the “Sell-by” date in the packaged beef. You should buy your beef cut either before or on the “sell by” date.

5.   When selecting the beef cuts from cold storage cases of the grocery stores, the packages chosen for your use should have no excess liquid at all. If it is not too cold, then it has been stored above 40 degrees and taste may be questionable. Inspect thoroughly the coolness of the pack and ensure that it has not been damaged.

6.   Firmness of roasts and steaks should be checked. Avoid the purchasing of soft roasts and squishy steaks.

7.   Always select the beef cuts that are bright red in color with thin creamy white fat evenly distributed throughout the surface. But if you are selecting veal, the color should be either white or light pink.

8.   Beef injected with flavorings should be avoided because flavoring makes your beef break down and may be easily overcooked.

9.   Always try to avoid buying tenderized beef because during the procedure, the butcher pierces the beef to push the juices and flavor out of it and produces tough and bad flavored beef.

10.   Be friendly with the butcher to get ideas about the perfect beef cuts and sometimes he will offer you fantastic recipes too!

About the Author

Dominic Milner is a well known cyber chef with over ten years experience in the catering industry. Learn how to cook today with his top collection of online free recipes! Whether you want to cook up a meal for the family or bake with the kids he has the recipes for you.

Pot Roast Question…?

ok.. first time to make pot roast.. started at midnight.. it is now 6am.. i used a slow cooker.. i cooked a 1.5 lbs of round rump.. (whatever) anyways.. the liquid tastes …’o.k.’… but i really wanted the liquid to be darker.. like ive eaten before.. mines more light brown.. almost ‘tomato based’ looking.. (like in a soup) *there are no tomatoes.

Try adding soy sauce to darken it or kitchen bouquet (it’s a browning sauce).

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Getting Cheesy With Raclette Grills In North America

Yes, the fondue pot of the 70’s was pretty cheesy, but in this century, nothing is more cheesy than raclette.   In recent years fondue pots have experienced a resurgence in popularity, and with them has come the raclette grill.  Though not traditionally well known in the US and Canada, raclette is suddenly experiencing a boom in popularity.  

Raclette is a semi-soft, relatively mild, easily melted cheese from Switzerland.  The term also refers to the cooking method of melting cheese at a tabletop grill and serving with a variety of accompaniments.  

Legend has it that the original method for melting the raclette cheese began when Swiss  herdsmen settled down for the night in their camps.  They placed a hunk of cheese near their campfire and as it melted, scraped it off onto a slice of bread.   

Today, this same meal is mimicked but with much greater variety of foods, and with electric raclette grills that are much more convenient.  Though the melting method has changed over the years, this simple and entertaining meal has remained just as enjoyable for entertaining evenings with friends and family.

There are several kinds of raclette grills that you can choose from.  Traditional raclette grills hold a half- or quarter-round of raclette cheese on an angle, with a heating element melting the surface of the cheese, which drips onto a plate of dried meats and other accompaniments.  

Today, the most common raclette sets include a cheese-melting element with a grill for cooking meats at the table.  They provide up to 8 people with individual cheese pans and feature non-stick, dishwasher safe surfaces for convenience and easy cleanup.  Perfect for entertaining!  

Portable raclette using fondue-type burners are also available for camping and picnicking.    

A raclette grill can provide not only a delicious, hot-off-the-grill meal, but also provide a lot of fun for family and friends.  For optimum enjoyment, serve traditional raclette with a Fendant or other light-bodied dry white wine.  If you are grilling meats, serve a wine appropriate for the meats.  

A traditional Swiss raclette meal uses raclette cheese with the following accompaniments:

- baguette bread
- small cooked potatoes
- small gherkins
- pickled onions
- charcuterie meats such as salami or proscuitto

You can also get very creative with a raclette meal.  A departure from tradition – but an adventure in taste – could include:

Raw meat for grilling and dipping into sauces:

- Italian sausage cut into 1/4″ slices
- Chicken tenderloins cut into 1″ pieces
- Beef tenderloin cut into 1/2″ cubes
- Shrimp and Scallops

Thinly sliced cheeses:

- Brie
- Camembert
- Oka
- Cheddar
- Cambezola

Vegetables, blanched to al-dente, such as:

- Mushrooms
- Broccoli
- Cauliflower
- Asparagus

Here are two excellent recipes for dipping sauces for your meats and vegetables:

Pimento Sauce

3/4 cups mayonnaise
1/4 cup sour cream
2 tablespoons tomato sauce
1/2 cup canned pimentos or 1 red bell pepper, roasted with skin removed
Salt and pepper, to taste

Blend all ingredients in a blender.  Season to taste.  Serve chilled.  

Cucumber Garlic Sauce

1/2 cup mayonnaise
1/2 cup plain yogurt
1/2 cup sour cream
2 gloves of garlic, finely chopped
1/2 teaspoon salt
1/4 cucumber, peeled and finely chopped
1 tablespoon of finely chopped chives or green onion
1 teaspoon finely chopped parsley
1 tablespoon granulated sugar
fresh ground pepper

Mix well all ingredients.  Serve chilled.

About the Author

Want to find out about chanticleer pear tree and canning pears? Get tips from the Types Of Pears website.

Your favourite in this menu ? Pick a number?

Im having one of those days where i don’t know what to cook but here are the options.
What’s your favourite out of this menu? just curious

They all sound very good, but I’d pick 4.
5 in a close second though.

Enjoy, whatever you make

I have a 2.482 kg of Topside of Beef,i want to cook it in the slow cooker,how long should it be on for?

Someone told me to brown the beef 1st to seal it then put it in the slow cooker with a cup of water and cook it on low for 9-10 hours, is this right?i dont want it dry!!! i do like it medium to well done, any suggestions?

Yes, you should sear the meat first, in oil in a skillet on all sides. I would go with 8 hours on low for medium well. Do you have a meat thermometer? That’s the best way to test for doneness. As for the water, I wouldn’t put more than a cup in. I would put in some fresh herbs, too and a couple of peeled, quartered onions for flavor.

what amount of weight reduction of beef occurs with pot roasting?

I need to pot roast some silverside or topside to feed 21 people, I need to know how much the weight and size will reduce with a three hour slow cook. What would be the ideal weight to start with so that all would get a good portion.

The rule of thumb to go by that we always gave to our customers in the Meat Dept is…..
1lb of Bone-In Meat per person
1/2 lb of Boneless Meat per person.
This allows for shrinkage and fat when cooked and served and is an ample portion.
Personally, I would tell you to go with 1/2 lb per person, that is on the safe side. This allows for heavier meat eaters, and not all will eat 1/2 lb, but many will even with many other foods.

The College Student’s Guide to Food

You have made it through freshers week at university or college relatively unscathed. So what’s the next hurdle in student life? Well trying to feed your self on a budget can be a daunting prospective never mind actually cooking. The main advice is eating is essential! You may think that you can survive on booze and coffee but eventually you’ll be ill.

Food  for many of you  will be something that you have just taken for granted. You come home from school/college/work and there is a dinner waiting for you, you get up in the morning and there is cereal in the cupboard and milk in the fridge. So feeding yourself may come as a bit of a shock when you first arrive at University or College. You may think you can get by with biscuits and take-away but, depending on how flush you are, you will eventually run out of money and have to cook. But, fear not, because the following pages contain some fantastic advice on how to eat on a budget.

Shopping
Students pride themselves on knowing where to buy the cheapest beans, bread and margarine. You may think students eating beans on toast is a bit of a cliché but this is just about the cheapest way to fill yourself up.
Look for “value”, “smart price” or “no frills” ranges they don’t taste quite as good as the leading brand but they don’t cost anywhere near the same.
Find out when your local supermarket closes! Because just before it closes they will be selling off stock that expires that day on the cheap. Also get to know where the “specials” are in your local and buy these as often as you can.
It pays not to be too fussy when it come to food. Don’t go shopping with a set idea of what you want to eat, make a list of the basics you need and then be flexible with the rest buy what is cheap! That way your diet is varied.
Utensils

Jamie Oliver may have a kitchen full of pans, knives, funky crockery, whisks, spatulas, mandolins and blowtorches but students don’t & you don’t need them!

You can get by with a heavy frying pan, a saucepan, a stirring spoon, a spatula, a chopping board, a sharp knife, a bread knife, 2 big plates, 2 sets of cutlery, 2 large mug (large enough for serious cups of coffee or for a whole can of soup), 2 large wine glasses, 2 pint glasses, a salt grinder and a pepper grinder. This shouldn’t cost much, well within your student budget

Basics: Having these things in you cupboard all the time will mean you can always make a meal in a hurry!

Flavourings: Sugar, salt (preferably sea-salt), pepper (as in peppercorns), garlic, chilli powder, coriander, mixed herbs and stock cubes (selection).
Consumables: Rice, pasta (shapes and spaghetti), bread, potatoes, onions, tinned tomatoes, tinned beans, tinned spaghetti, tinned soup, tinned tuna, tinned anchovies and tinned meat.

Fresh stuff: Carrots, cabbages, mushrooms, tomatoes, lettuce and courgettes.

Fridge stuff: Cheese, margarine, Philadelphia, orange juice, beer, wine, vodka

Freezer stuff: Pizza, pies, chicken and frozen veg.

Cooking
Buy a good cookbook! Jamie Oliver’s “Happy days” book is full of simple, comforting and quick dishes that are ideal for students, But unless you are Jamie Oliver or Delia Smith, start off with simple dishes and gradually learn what works and what doesn’t.

Some flavours naturally go with some meats, chicken and lemon for instance  but some combinations really don’t work  beef and lemon is a good example of a revolting combo!

Pasta is a freshers and students staple and goes with almost anything and is cheap and quick, but you will end up Over dosing on it!
If it doesn’t go with pasta then it will go with rice!
Meat is expensive, so use lots of veg, which is also good for you, to bulk out your meals.

Soups can make very good pasta sauces or bases for stews.
Salads are very easy, very quick and very healthy. Also if you’re a fresher with culinary or artistic flair they can look like you’ve been slaving over them for hours.

Roasting meat is a very good way of cooking food. It allows you to put your dinner in the oven and then retire to a comfy chair with a bottle of whatever but be careful not to get too drunk and forget the food is in the oven!

If any meals are included in the price of your accommodation try to get to them. If the food is bad then get it changed if they only serve breakfast till 8 o’clock then get the times changed. You are paying for a service so make sure the service works for you!

Finally, whatever your approach to cooking and eating at University, try new things. There will be people from all different backgrounds, regions and countries and they will be eating all manner of different things. Try them! University and college is a learning experience and not just in the academic sense.

And finally students have come across, as you will, some incredibly bizarre eating habits at University and college. Here are some of the strangest.

A student who ate this everyday and nothing else! 1 bowl of corn-flakes, semi-skimmed milk, a roast chicken, salad, hallumi cheese and diet coke he ate this for 3 years without change!

One girl fresher who ate only apples, biscuits and crisps for an entire first year

The student who lived on cuppa soup and lived.

About the Author

To learn about marriage, palmistry marriage lines, what is palmistry, quarterback facts, quarterback tips , football quarterbacks and other information, visit the Knowledge Galaxy website.

Tips For Making Delicious Yorkshire Puddings

Once an obscure peasants’ food, Yorkshire pudding has risen to the rank of a traditional Sunday dinner dish. These days it’s even something of a gourmet item, as presented by chefs like Delia Smith and James Martin. Not too shabby for a simple savory dish made from nothing but the most basic ingredients. Its popularity speaks for its tastes, but there’s more to making a great Yorkshire than you might realise.

The Ideal Yorkshire Pudding?

As with any common, traditional dish, opinions vary on what makes the best Yorkshire pudding. Most fans can agree on a few essential qualities, though. While it should puff a bit, it shouldn’t be quite as high or light as, say, a popover. The inside should be soft, but not soggy, and the underside nice and crisp.

Originally Yorkshire pudding was served before the roast in the hope that people would fill up on that first, so the meat would go a bit further. But there’s an even better reason to eat it first, while it’s still piping hot. Straight out of the oven, the pudding is light and puffy, and the bottom is still satisfyingly crisp. As it cools, though, it tends to fall and get soggy on the bottom.

Popular Variations

Yorkshire pudding batter consists of flour, eggs, and milk, and is traditionally baked in the drippings from roast beef. Some cooks, however, enhance the flavor with herbs like parsley, sage, thyme, and rosemary. If you decide to experiment with herbs, use a light hand at first to avoid overpowering the flavor of the pudding and drippings.

While you can spice up your pudding with different ingredients, it’s the cooking technique that really makes the difference. These days you can buy pudding mix and even frozen Yorkshire puddings, but making it from scratch gives you more control over the process, so the outcome is usually better.

Yorkshire Pudding Cooking Tips

If there’s one thing that’s critical to making a delicious Yorkshire pudding, it’s temperature. This is not a delicate souffle that’s going to burn if it gets a degree too hot. High temperatures are a must. First of all, the cooking fat and the pan for the pudding must be hot before you add the batter. The fat should be smoking slightly and the batter should sizzle as it hits the fat in the pan.

What’s more, the pudding needs an oven temperature of about 225 C to cook properly. The trouble with this is that it’s too hot for the roast beef, so you don’t want them in the oven at the same time. One way around this is to remove the roast when it’s partially cooked and turn up the oven heat to cook the pudding. The pudding won’t take long and the roast will stay hot and continue to cook if covered.

Getting Yorkshire pudding to turn out just right takes a bit of practice, but there’s nothing complicated about it. Whether you’re planning on roast beef for your next Sunday dinner or you’re just in the mood for some old-fashioned comfort food, try making this pudding from scratch and you might be surprised how well it turns out.

About the Author

You will find a traditional
Yorkshire pudding recipe
and many worldwide recipes at http://yorkshirepuddingrecipe.co.uk Yorkshire is the largest county in England and a great place to visit. The UK Smart Guide offers masses of information for travelers in the UK including
places in Yorkshire
.

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Rib Eye Steak Recipe by the BBQ Pit Boys

A Number of Great Steps for You to Make Your Cooking Party Go Well

Cooking party invitations for all the chefs in your life. Sounds fun and yummy. We’ve got what you need for your invitations and we’ve also got some great tips for you to make your cooking party go smoothly and be a success.

* If you are doing one big uniform meal, assign your guest certain groceries to purchase and bring with them. This keeps the costs down for you.

* If you are doing different food themes (Mexican, Italian, Chinese, etc.), then assign one person to be in charge of each theme and have that person assign the grocery list within each group.

* Whatever dishes, pans, or utensils you don’t have that you need, assign someone to bring instead of you buying. Keep the costs down.

Cooking Party Invitations

Why not whip up some invitations that you’ve created and personalized to match your cooking party theme? You can easily and for free through Events Listed. With over 60 multi media tools available for you to completely personalize your web page, it’s the perfect recipe. You create the web page first so it can act as your invitation. for help visit www.classic-dessert-collection.com. All of the tools are in a simple to use Web 2.0 environment, ready for you to completely personalize your page to your cooking party theme. Include pictures, videos, audios, surveys, and more. Pop in video of Rachael Ray or Gordon Ramsey. Add some music and even put up a timer that counts down to the party.

Be sure to post the date and time of the cooking party and any special instructions for your guests, such as “no MSG.” Just kidding. You can also post a poll for your guest to vote on which dishes they’d like to create. How about adding a map and directions to the cooking hot spot?

Party Invitations-All Eyes On the Guest List

Once your page is complete, you then invite your guests to go to your page by sending electronic emails with electronic links to your page. They click the link and arrive on your page. They’ll have eyes on the guest list and they’ll be able to respond to your invitation as well as seeing how others have responded. They’ll be able to see who’s ready to cook, who has 86ed themselves, and who hasn’t responded yet.

Your guests can also start networking together online as soon as they wish and you can even promote more networking by cross referencing other cooking unique party online groups. Get great recipes and cooking tips right there on your own web page.

Take advantage of the task manager to assign who is bringing what groceries and/or cooking supplies and post what group they are in. Send out preset, automated email reminders about the party date and time as the date draws nearer. You can check it out from www.bread-machine-cookbook.com. What about posting a budget for each person or each group right on the web page and manage it from there? There’s so much you can do with you web page, why not do it? It will make your life a lot easier. And again, it’s free, from Events Listed. Spot on!

About the Author

www.chef-123.com

www.150-venison-recipes.com

What else should I have for dinner I’m cooking a few Rib eye steaks out on my BBQ.?

Baked potato
Corn on the cob
French Fries
Potato Salad
Fried potatoes
Macaroni Salad

That sounds good,invite me