The online resource for information on purchasing, preparing and cooking Norwegian salmon at home, SalmonInSeconds.com, has launched a blog for the site?s how-to video series personality, Nicole Straight. Nicole?s blog on SalmonInSeconds.com will provide tips, recipes and how-to videos from the perspective of a private chef, cooking instructor, author, and a busy mom. Her passion is helping parents and busy people enjoy cooking fast, healthy meals.

As a brand ambassador for Norwegian Seafood, Nicole educates others about the simplicity and versatility of salmon, as well as the Norwegian difference. In March 2010, she traveled to Norway and witnessed firsthand the quality standards of Norwegian aquaculture, and the pride that the Norwegian salmon farmers take in their craft.

In the videos on SalmonInSeconds.com, Nicole helps the home cook take the guesswork out of buying, preparing, and serving healthy and delicious Norwegian Salmon. Now, with her new blog, she?ll discuss current events and interests as well as answer questions from readers all while providing tips, advice and delicious salmon recipes for every occasion.

Nicole?s blog can be found by clicking on the ?Blog? link on the SalmonInSeconds.com home page or by going to the direct link at http://www.blog.SalmonInSeconds.com.

The Norwegian Seafood Export Council?s goal for SalmonInSeconds.com and Nicole?s blog is to demystify the preparation and cooking of salmon at home in a fun, healthy and economical way. Visitors can post comments on the site for Nicole and others and instantly share recipes via Facebook, Twitter and other social networking tools.

About the Norwegian Seafood Export Council

Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Export Council (NSEC) builds awareness of and educates the public on seafood from Norway. From the headquarters in Tromso, Norway, and a U.S. branch in Boston, Mass., the NSEC carries out Norwegian seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets. Its entire efforts are financed by the Norwegian seafood industry itself. As the world?s second largest exporter of seafood, Norway provides quality, nutrient-rich seafood to more than 150 different countries, and is the world’s largest joint marketer of seafood. For more information on the NSEC visit http://www.seafoodfromnorway.com.

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This has always worked to make food rich and tasty – but unhealthy. The ingredients have proven to contribute toward obesity, high blood pressure, diabetes and other health ailments. But new website offers visitors creative ways to cook healthy soul food recipes while keeping the robust flavors and taste people have come to love.  

The experts do this by using natural herbs, spices and flavors to make the dishes interesting and entertaining.  In addition, lighter cooking techniques is also demonstrated with free state-of-the art videos visitors can watch on demand.  The website is updated each day, so visitors can get the latest healthy cooking tips.

More websites also offers entertaining video recipes and demonstrations by experts – of the top soul food recipes. The recipes are voted by readers and experts based on page views for the day. That means visitors get  minute by minute updates on the most popular recipes.

An interesting  addition to many websites is the addition of a soul food seasoning dictionary, where the reader can see what seasoning  goes with what foods. This is an important aspect of cooking southern food. Why? Because robust flavors is the hallmark of southern cooking.

The biggest mistake people make when seasoning is either too much, or too little. The seasoning dictionary helps cooks to accurately apply herbs, seasonings and spices … mistake free. The best way to prepare and enjoy <a rel=”nofollow” onclick=”javascript:_gaq.push(['_trackPageview', '/outgoing/article_exit_link']);” href=”http://blackhomeownernews.com/soulfoodrecipes.html”>soul food cooking</a> now is the healthy way. This website helps visitors cook with flair, fun and  health in mind.

You can find Italian cooking recipes in many places, beginning with the comfort of your own home, using the Internet to connect to a whole new virtual world of great
For more details go to: www.chef-123.com and exciting cultures and cuisine contained in web sites devoted to Italian cooking recipes and world cuisine secrets! Yes, you are bound to find what you need and beyond that too for an online search are the right platform that will guide you towards a wealth of information you can use and recipes ideas numbering so many, you won’t know what to do!

Do remember to select the web sites that offer varied and interesting Italian cooking recipes given by professional chefs, home-cooking experts as well as beginners like yourself, all of whom are bound to have a meal option that is suitable for each level of learning you go through. Some places may only offer cooking tips and the pitfalls you should avoid, others can let in you on their kitchen disaster stories so you know how “not” to do things – and still others can guide you on best-kept secrets of top chefs, and you can end up making the best Pasta-dish ever!

The art of Italian cooking recipes is a fun and easy way to learn about using new and varied food items and natural herbs reliance you may have never used before for lack of knowledge and thus, begin on an interesting new gastronomical journey to tickle your taste buds, heighten your senses and change the moods for everyone around.

Once you have mastered the art of Italian cooking recipes and can prepare delicious, new and unique meals by yourself, you can invite guests and loved ones to sample your fare and are bound to revel in the praise and success that comes your way, having adapted these to their tastes. For help visit: www.classic-dessert-collection.com The possibilities of your learning new Italian cooking recipes and then passing them on to other novices is also open and perhaps, you can tap into hidden passions to become a professional chef in Italian cooking yourself.

Not only easy, but convenient to make and full of natural, fresh ingredients favored by the Italians, Italian cooking recipes can be adjusted according to the skill level of the learner and the budget they can afford; some can contain expensive ingredients but others have substitutes handy for those on a limited budget.

The comfort level of eating Italian cooking recipes based meals is high and people learn these by tuning in to demos, buying recorded cookery show info, enrolling for a specialty cuisine course or even taking the advice of established home-cooks. Watching and learning from cooking tutorials contained in DVDs are not only convenient but practical too as you can stop and resume your cooking class at your leisure, so learn better

Boston, MA (PRWEB) May 18, 2006

World-renowned Chef Jean-Pierre joins the LifeTips network of celebrity authors and publishers, and adds his cooking tips and advice to the Cookware site in the LifeTips network to millions of knowledge seekers at LifeTips.

Chef Jean-Pierre has just released his third cookbook, “Cooking 101 – The Definitive Interactive Cooking Program.” “Cooking 101″ is a high-quality, five-disc DVD set and cookbook that encompasses five days of Chef Jean-Pierre’s sell-out cooking class of the same name. The cookbook provides basic cooking skills to beginners and others who wish to improve their kitchen technique. Each section includes recipes, hints, tips and tricks from Chef Jean-Pierre.

Chef Jean-Pierre will be signing copies of his new book at the LifeTips booth at this years Book Expo of America in Washington, D.C. on Sunday, May 21.

“LifeTips is excited to have Chef Jean-Pierre in our network of celebrities who can provide tips and advice to our readers,” said Byron White, President of LifeTips. “From pots and pans to roasted steak au poivre, Chef Jean-Pierre’s advice makes cooking easy for everyone.”

Sample Cooking Tip From Chef Jean-Pierre:

Keep Herbs and Salads Fresh

“The best way to keep your herbs and salads fresh in the refrigerator is to store them unwashed in a lasagna style container, plastic or glass, with a tight cover. Place a layer of paper towel on the bottom of the container, place your herbs or greens in one layer, avoid stacking. Cover the greens with another layer of paper towels and cover this layer of paper towels with a damp terry cloth towel. Close the container so that it’s air tight.”

“We are so impressed about the success that other sites have had with LifeTips that we jumped at the opportunity for Cooking 101 to also join this exclusive network,” said Chef Jean-Pierre. “Byron and his team are really on to something, and we’re excited that we’re along for the ride! Our Cooking 101 Program is so unique, and LifeTips is an excellent venue for us to maximize our marketing efforts.”

Chef Jean-Pierre can also be seen frequently as guest Chef on the “Today Show” where he has appeared 28 times in the past five years and on many holiday shows, including Thanksgiving, Christmas morning, Valentine’s Day and Halloween. Chef Jean-Pierre has also appeared on Larry King Live, and seven times on Lifetime Channel’s “Our Home” show, and he is also a regular on “Crook & Chase.”

Learn more great Cooking Tips from Chef Jean-Pierre on Cookware.Lifetips.com.

About LifeTips.com

LifeTips offers content solutions and link solutions that help clients earn trust and build relationships with new customers. Content solutions include the development of tips, advice and content for clients’ Web sites that helps earn trust and drive sales. And link solutions include engineering tips that feature links that point directly to clients web pages, improving their link popularity and appeal to the search engine spider bots. Over 500+ writers and best selling authors create content for the 200+ Tip Sites featured at LifeTips, and for clients’ Web sites.

From Birthday Tips, Garden Tips and Exercise Tips, to Career Tips and Taxes Tips, you’ll find 80,000 tips and advice at LifeTips. And with proper attribution and a link to the appropriate Tip Site at http://www.lifetips.com, media representatives are free to use tips from any of the 200 Tip Sites featured at LifeTips. Media representatives are also free to contact LifeTips for access to best-selling authors, expert writers or leading edge clients that are sponsors of the Tip Sites at LifeTips.

For more information:

Byron White

LifeTips.com

877-454-3384

http://www.lifetips.com

This press release distributed by PRWeb, the official newswire of LifeTips.com.

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Safe Cooking Tips

Buying fresh food is the number one way you can make sure that all the dishes you make tastes great. When shopping in the supermarket or produce market, make sure you view each item you buy, checking it for freshness or ripeness. While many packaged foods include an expiration date located on the container, most foods such as fruits and vegetables, must be looked over individually. One of the traits you want to develop as you work at becoming a chef is the ability to become familiar with general produce and the art of spotting top quality, fresh products in your local grocery. It is also very important to make sure your meat purchases of beef, poultry, or fish, are fresh. Meat should be kept in the refrigerator until you are ready to use it, and use soap and water to clean the utensils that come in contact with the meat.

Regarding serving, make sure that meats are cooked thoroughly and reach a safe temperature. Your meats should reach at least 140 degrees F. and you can check this using a cooking thermometer. It should be noted that while cooked foods should reach 140 degrees F., foods that are chilled such as dairy products should always be refrigerated less than 40 degrees F.

Buy and Use the Right Cooking Utensils

Having the right tools is essential to being a good mechanic. Likewise, an additional cooking tip is that you make sure your kitchen is stocked with items that will make the preparation and cooking of your dishes easier. This includes a good set of knives, pots, pans and measuring cups and you will also might also want to have a nice blender and food processor.

Reducing the Fat in Your Food

For low fat cooking, many beginning chefs automatically assume it means that the food will be bland or tasteless. Many low fat foods, however, are full of the kind of vibrancy and taste that their counterparts have. You just need to use an array of fresh spices, herbs, and olive oil, along with plenty of thought about which dishes you make. For example, you can make almost any dish a low fact dish just by ensuring the least amount of oil is used, and selecting lean cuts of beef and pork. You can reduce the amount of fat your meals have, as well as the amount of calories, but substituting chicken, turkey, and fish instead of beef or pork.

Choosing the Beverage

For one last cooking suggestion, it\’s important to remember that a meal is more than food – you need a great beverage as well. Even an otherwise dull meal can be spiced up with the right selection of beverage. These beverages can include a great wine, flavorful sparkling mineral water, or a great tasting cocktail, all of which can make a regular meal outstanding.

If you are planning to attend one of the many top chef colleges, be sure to learn all the tips and suggestions you can to meet the chef qualifications to meet the admission requirements. Pay attention to the tips and suggestions from your instructors and your class mates. Don’t forget that becoming a chef takes a lot of patience and as always, practice leads to perfection.

With the explosion in Internet content, a huge amount of information has become available free of charge to anyone interested in cooking. With the click of a mouse, you can open huge recipe collections, for more details visit to www.fair-recipes.com read cooking tips and even see video demonstrations of basic cooking procedures, if your computer is beefy enough to handle such things.

When it comes to food, the options are even more limitless. In years past, if a food maker wanted to get his product to the public, he had basically two options. He could hit the farmer’s markets, for more details visit to www.chicken-wing-cookbook.com running a booth and selling directly to the public on a small scale, or he could go through the torturous process of getting his products into grocery stores. This can be a very time-consuming and frustrating process, and once the products are in they require constant attention to ensure they are properly shelved, labeled and stocked.

Now, with the Internet, small food producers can sell their products directly to the public. Some of them have even banded together to form the electronic equivalent of a farmer’s market, with many producers under one Web site’s banner. You need to know at least a general number of servings to prepare and adjust your recipe in order to accommodate those needs. Some people find it much simpler if they can double or triple recipes rather than scaling them to specific serving sizes. If this works best for you then by all means incorporate this practice when cooking for crowds. One thing you must be aware of is that you will need to include in order creating the meal you are planning.

For Italian recipes, the growth has been just as explosive. There are vast databases of recipes with special sections devoted to Italy, and even sites devoted solely to the cuisine of the country. Whether you’re into cooking, food, Italian recipes or all of the above, your computer can bring you an almost endless menu of options.

Boiling is a superb method to cook vegetables, but as stated earlier, boiling can strip away some of the nutrients. To keep the nutrients locked in, try to find vegetables that are packaged in small ready to cook bags. For more detail go to: www.camping-outdoors-recipes.com.When packaged like this the vegetables can be cooked without having to get into contact with the boiling water. We set aside this as the final piece, because it’s virtually the high point of this piece of writing. Frying unfortunately doesn’t score well as a diet cooking technique, because it involves a lot of oil and seasonings. If you really have to do some frying, ensure that you take away as much oil as you can – every drop equates to a few more calories that your body doesn’t need. But keep in mind, you don’t need to stay off fried foods absolutely – if you are able to balance your diet with beneficial food, then pampering yourself once in a while is acceptable.

One of the reasons that you guess is because it’s hard to believe something until you can actually see it. But I want to help you to wrap your head around the idea that you have to believe it first and then you’ll see it.

Quantifying your portion sizes, temperature and testing are great ways to allow you to stop guessing. Let’s go ahead and look at how that might work.

4 Ways to quantify your cooking and eliminate guessing:

Cooking Tip #1: Temperature

Temperature is important in cooking. Some foods will make you sick if you don’t cook them at the right temperature. Other foods will be utterly destroyed if you cook them much above “medium heat”.

Use water as an indicator of temperature. Water evaporates at 212 degrees F, so if you are using a saute pan, if you sprinkle a little water in the pan and it evaporates, you know that the pan is at least at the boiling point of water. The quicker the water evaporates, the hotter your pan is. This works on the grill as well.

You can also test a small piece of your food to test for temperature. For example, maybe you’re going to fry some chicken in oil on the stove, but you can’t tell if the oil is hot enough or not. Don’t ruin a whole breast by putting it into oil that’s not hot enough. Instead, take a small piece of the chicken and drop it in the pan. You’ll know right away whether the oil is hot enough or not to cook your food.

Cooking Tip #2: Test a Small Quantity

Sometimes, you just need to test a small quantity of something before cooking the whole thing. This is especially helpful in roasting. I can tell you that when I had my catering business, sometimes we would have to make hundreds or thousands of crab cakes in one big batch. Well, we would take one crab cake, cook it and test it. This would allow us to make adjustments on the rest of the batch and make a superior product! Cooking or roasting a small piece of something is a great way to see if your plan is going to work without sacrificing all of your ingredients during one of your guessing adventures.

Cooking Tip #3: Portion Size

Get a digital scale and begin to understand your raw portions sizes. Let me tell you a story about how I discovered the importance of this tip.

•    When I used to make spaghetti for myself and my wife, I would cook a whole pound of spaghetti, basically one whole box for the two of us. When we sat down to eat, because so much spaghetti was available, we ate more than we should. After finishing our meal, there was always spaghetti left over, we would put the leftover spaghetti in the refrigerator and a few days later throw it out because we wouldn’t eat it.

•    With my digital scale, I started by weighing 8 ounces of dry pasta for the two of us. I cooked the 8 ounces and still had some leftover, so I adjusted it down until I knew EXACTLY how much dry pasta to cook for the two of us…5.3 ounces is our perfect amount. Knowing this finally made cooking pasta easy, we don’t overeat and we don’t have leftovers.

Understanding and knowing your portion sizes will also help you to not overbuy at the grocery store because you’ll know EXACTLY how much to buy of a product to feed your family for a particular meal. And make sure you stick to the portion sizes. If you’re cooking frozen shrimp from a bag and the portions end up leaving 3 shrimp in the bag, don’t just dump them into the meal and cook them. NO, you’ll be feeding too much to your family! Leave them in the bag and cook them the next time. You don’t have to “just make the whole package.”

Cooking tip #4: Test Spices

If you are making a pot of something and you need to add spices, don’t start throwing in the spices and guess what it’s going to taste like. Get the spices that you’re thinking about using and put the “concoction” in a small ramekin or a small soufflé cup first. This will help you to know how the flavors work and give you the confidence that the combination is going to work.

So, by using these quantifying cooking tips, you can stop guessing at what’s happening to your food. Observe your results and purposely alter your steps for the next time. You will be amazed at how starting with these little visual cues can help you to stop guessing and be confident that what you see is what you believe will be true. This isn’t guessing, this is cooking made easy!

Cooking simply means the preparation. This is for the purpose of eating through the use of heat. It comprises of a wide selection of methods, ingredients, and cooking utensils needed to bring out the flavor of the food that you are making and to make it edible as well.

With the appropriate process of selection, measurement as well as proper mixture of your ingredients in a step by step manner can be achieved. This is in order to create mouth watering dishes. The outcome of this is also affected by certain factors that you can input on your actual cooking. Such factors are your ingredients, cooking utensils, ambient conditions, and most importantly, the skills of the cook himself.

The vast variety of cooking methods in the different parts of the world reflects one’s cultural, social, religious, agricultural, nutritional, economical as well as aesthetic values. It mirrors the colorful yet diverse complexities and distinctiveness of each country and its character. It is a way of expressing one’s national pride, leaving an impact on the one who is actually tasting it.

In cooking, the use of heat is very important for it is one of the main components in order to create your own delicacy. Through the use of heat, food is transformed in its chemical content. Thus, altering its flavor, nutritional properties, texture, consistency and also its appearance is advisable.

The following are the type of cooking techniques based on kind of cooking you like:

Heat Based Cooking Techniques:

Drying Cooking

? Baking
? Broiling
? Barbecuing
? Flash Bake
? Rotisserie
? Grilling
? Toasting
? Searing

Water-Based Type of Cooking (Boiling)

? Braising
? Coddling
? Blanching
? Creamed
? Infusion
? Double Steaming
? Poaching
? Simmering
? Parboiling
? Steaming
? Stewing
? Simmering

Oil-based Type of Cooking (Frying)

? Deep Frying
? Pan Frying
? Sautéing
? Hot Salt Frying
? Stir Frying
? Hot Sand Frying

Device-Based Way of Cooking

? Microwaving
? Crock Pot
? Advantium
? Pressure Cooking
? Roasting or Pressure Frying
? Vacuum Flask Cooking
? Trivection

Confectionary and Baking Techniques

? Blind Baking
? Baking
? Conching (Chocolate)
? Kneading
? Parbaking
? Tempering (Chocolate)
? Creaming (Food)
? Proofing

Chemical Techniques

? Drying
? Brining
? Fermenting
? Ceviche
? Pickling
? Marinating
? Salting
? Sugaring
? Souring
? Smoking
? Sprouting

Mechanical techniques

? Dicing
? Chopping
? Grinding
? Kneading
? Julienning
? Shaving
? Peeling
? Mincing

In addition, by using heat on food preparation, this means that you can actually kill as well as inactivate harmful organisms such as viruses and bacteria that are potentially harmful. However, this will also depend on the length of the cooking time, and temperature. Moreover, the technique is also the main factor applied.

Hence, avoid cooking in temperatures that would range from 5 degrees up to 60 degrees Celsius. This is considered as the “food danger zone” mainly because bacteria can grow fast in this kind of temperature. Although the food being prepared may seem to be edible or clean, it can still cause harm due to the improper way of cooking it.

As for dairy products, poultry, meat and others, the food should be prevented from in the “food danger zone” so that it can be consumed safely. As for freezing food as well as refrigerating it, these methods just slow down the growth of organisms but not kill them.

Another means for safe food preparation is to practice proper hand washing and cleaning technique. In preparing your food, always make sure that you wash your hands before and after handling foods, cooking and when handling soiled utensils.

Moreover, you should wash fruits and vegetable thoroughly in order to wash out organisms that are harmful. Also, clean your utensils by washing them with antibacterial soap and cleanser. Plus, rinse them thoroughly with water. Lastly, always maintain your cooking area clean by sanitizing them with a bleach mixture that is a combination of 1 gallon of water with 1 tablespoon of bleach.

Cooking is like a fun adventure, if you are into it. Many famous Chefs did not learn their art by just following recipe books and techniques handed over by the elder generation. Chefs follow their own calling and experiment with the knowledge they have about food. They try different ingredients and test it out. Of course, no one can perfect a recipe at the first attempt. It is only in the desire to learn and the skill to do it that one learns to master the art of cooking.

Some of the popular Celebrity Chefs are as follows:

? Bobby Flay
? Mario Batali
? Emeril Lagasse
? Rachael Ray
? Jamie Oliver

In a chef’s world, the measure of success in this field can only be achieved in one program on TV, the competition called Iron Chef.

Oil is used in large quantities in almost all the recipes. With today’s methods and traditions of cooking, oil is used to cook a good portion of what we eat, but the question is: it that healthy? Are there healthy cooking oil options? Of course there are healthy cooking oil options! You just need to know the right places to go and you also should have a good idea of what kind of cooking oil your particular dish or meal may need because that varies depending on the dish or style of cooking.

When looking at cooking oil from the healthy side, take a look at the nutrition label and hone in on the fat information. There are “good fats” and “bad fats” when it comes to food and you should know what the good fats are and what the bad fats are so you can take appropriate action when choosing a cooking oil. Try to find cooking oils that are lower in saturated and trans-fats because those are the not-so-good fats. If you can find oils with a higher content of mono- and polyunsaturated fats then you’re in a good place. You may need to use cooking oil for many basic cooking needs, but it doesn’t have to be so unhealthy!

Now you need to select a cooking oil based on what exactly you’re cooking. Various cooking oils include: olive, palm, soybean, canola, pumpkin seed, corn, peanut, grape seed, sesame, argan, and rice bran. Wow—that’s a lot of oil! And the best part is that all these oils fall under the “vegetable oil” category.

The function of a cooking oil deals primarily with the temperature. The function of an oil may change with temperature and so, depending on what you’re cooking, you’ll want to take temperature into account before you choose an oil. For temperatures higher than 500 degrees Fahrenheit (high frying temperatures) you’ll want to consider almond, sunflower, peanut, and soybean oils. For moderate frying temperatures, think about using canola, walnut, sesame, or sunflower oil and don’t use olive or corn oil on anything higher than 320 degrees Fahrenheit. The right oil can be good for health and avoid heart problems.