March 10th, 2010 by pornodhanaaar
A effortless recipe for cheese and tomato pizza. To begin with we provide you with a recipe for making the dough – an essential characteristic of the total dish. Then we show you how to make a tasty topping.
Pizza Dough Ingredients:
- 1tsp – salt
- 120ml – warm water
- Olive oil 1tsp
- White Flour 225g
- 1tsp – yeast (the fast action type if possible)
- 1/2tsp – sugar
For the pizza topping you will need:
- 125g – Buffalo mozzarella cheese
- 4tbsp – Tomato Puree
- 1tsp – dried oregano
- salt and pepper to taste
To Make The Pizza Dough:
1) Sift the flour and salt into a mixing bowl and add the yeast and the sugar. Then mix well with your hands and make a small hole in the middle of the mix for the olive oil and water to be added.
2) Adding the oil and water, blend together with your hands.
Add more flour and water if required.
3) Keep mixing for roughly three minutes or until the mix is one ball and the bowl is reasonably clean.
4) Move the dough to a floured surface and keep on kneading until the dough becomes smooth and elastic.
5) Allow the dough to raise, this should be in more or less an hour. For best results lightly oil a bowl and also the surface of your dough, wrap it in a clean dry cloth and leave in the bowl.
6) The dough will rise to approximately double its original size.
7) Return the dough to a floured surface and knead for a few more minutes.
Stretch out your dough in a circle. Decide the desired thickness of the pizza base.
Place your dough on a non-stick baking sheet and brush with olive oil. Pre-heat the oven to 220 degrees Celcius. Spread the tomato sauce evenly over your pizza base. Now scatter the mozzarella around the pizza evenly and sprinkle with salt, pepper and oregano. Drizzle with olive oil. Place on the top shelf of the oven and cook for roughly fifteen minutes, or until the cheese has melted and the base is crispy. If required add your own choice of extra toppings. Remember to ensure any meat used has been previously cooked. Then return to your oven for a further 4-seven minutes.
Feel free to add ingredients to the topping, e.g. meat, vegetables or fish.
Tags: pizza pizza-oven restaurants food
Posted in pizza oven, restaurant, restaurant ovens | No Comments »
March 5th, 2010 by pornodhanaaar
A recent report from the USA describes the actual and surprisingly high cost of foodstuff related illness. At more than one hundred and fifty billion US Dollars per year, the cost is far higher that previously estimated.
This is according to Pew Charitable Trust's Food Safety Director Sandra Eskin.
These health-related costs incorporate doctor services, hospital services, medicines and additionally quality-of-life losses, such as death, pain, suffering and disability.
Reports Business Week
Tags: restaurant, restaurant ovens
Posted in restaurant ovens | No Comments »
February 2nd, 2010 by pornodhanaaar
Countertop ovens are a contemporary and convenient advancement of the stove-top oven. They are more energy efficient and so are more economical to use. Their compact dimensions makes them perfect for many kitchens.
Countertop ovens can reheat, bake, broil and toast food. Some of this category of oven are fitted with a clock that will turn itself off after a certain amount of time, this makes it safer and more power economical.
Most countertop ovens have room for a medium-to-large pizza tray or a large baking tray. So although this kind of oven is economical in size, it is by no means too small to use for preparing your favourite menu items.
When purchasing a countertop oven you should be looking out for one which includes all the correct equipment. It should be equipped with a crumb tray, pizza tray, baking tray, broil grid, a rack and handle.
Convection heating is an optional form of countertop oven. Convection uses hot circulating air, driven by an inner fan.
It is suggested that when cooking with a convection oven food ought to be cooked 20 degrees C lower and that the food is checked in the region of ten minutes earlier than when cooking with normal oven.
Countertop ovens provide a number of benefits, including financial. E.g.:
- The countertop oven cooks food up to 35% faster and this is further enhanced when cooking with a convestion style consequently saving more energy consumption and money.
-
It additionally needs less kitchen space.
-
This sort of oven means you need to use fewer supplementary cooking pans, reducing much washing-up.
-
Countertop ovens have removeable racks and translucent glass doors which make this type of oven quick and easy to clean both inside and out.
Visit our site for further information on Countertop Ovens.
Tags: countertop oven, Ovens
Posted in Ovens | No Comments »
January 29th, 2010 by pornodhanaaar
The Couponsherpa site contains an mind-boggling list of forty eating challenges that would blast the average diner's belly into outer space! You ought be a meat enthusiast however – the challenge is nearly all meat based and range from eating giant burgers to vast pizzas and steaks. You might fancy yourself as the equivalent of a black hole, but are you also fast eater? These meals are timed: if you don't beat the clock, you pay-up.
Tags: eating, Restaurants
Posted in Restaurants, eating | No Comments »
January 29th, 2010 by pornodhanaaar
The New York Times reported that the calorie info displayed on restaurant menus or frozen meal packets can be very inaccurate. Data samples taken from 29 restaurants and 10 supermarket frozen meals showed large differences!
Ref: www. nytimes.com
Tags: food, Ovens, restaurant
Posted in Restaurants, eating | No Comments »
January 28th, 2010 by pornodhanaaar
Sometimes as a man I need a bit of help with cooking. I'm not that I'm bad at cooking, but I just need encouragement now and then. I was looking for some cooking hints and found the tips below. The list is not wide-ranging but with a bit of luck it will be of use.
The list below refers to ovens. Various sundry kinds of oven are availabe. For example electric deck ovens are a category of restaurant oven. A specfic kind might be the deck oven that is generally used for preparing bread or pizza. Here in this post the reference is to the oven seen in an run of the mill home kitchen.
Cooking Tips – I hope you find them handy.
-
Carrots make a good sweetener if you don't have a sauce ready made.
-
During roasting a joint the pot juices ought to be kept for the gravy.
-
Give yourself a lot of time to organize and you will avert a lot of stress later on.
-
It is essential to take into account that broccoli should never be over cooked if it is to stay tender and crisp.
-
It is not advisable to rinse mushrooms with running water as they typically soak up the water. One should wipe them with a cloth.
-
One should make certain their kitchen has a good quality potato ricer.
-
A salad can be made to look more attractive by using vivid or dark colors, such as red leaves or beetroot slices.
-
Soggy lettuce looks terrible. To avoid this use a salad spinner.
-
Steamer platforms that fold and have the ability to sit inside pans are the best for steamed veggies.
-
If you do not have fresh Rosemary, replace it with dried: a teaspoon of dried leaves can used instead of a tablespoon of fresh leaves.
-
The oven should be pre-heated before putting the joint in the oven to make it easier for it to sear the meats exterior and to stop the meat from drying out.
-
The pan size should be ample for all the ingredients plus a little more room for stirring etc.
-
When pureeing vegetables for soup consider using a hand blender because this way you do not have to bring the ingredients to the food processor.
-
When rotating steak, tongs and spatulas are the best tools as opposed to forks.
-
Wine that the cook never drinks should not be use for cooking.
If you own a restaurant or fast-food outlet be sure to read the blog post here: Find new Customers For Your Restaurant.
Reference: Deck Ovens.
Tags: Deck oven, Ovens, restaurant ovens
Posted in Ovens | No Comments »
January 28th, 2010 by pornodhanaaar
Restaurant owners by and large look forward to a full house on Valentines day. The financial crunch might mean more candles are lit at home instead of on bistro tables, leaving owners feeling the pinch instead of the love.
Tags: news, restaurant ovens, valentines
Posted in Restaurants, eating | No Comments »
January 28th, 2010 by pornodhanaaar
According to Foodconsumer website the Department of Health Mental Hygiene of New York City is advising restaurants and packaged food companies to use a reduced amount of salt in their foodstuffs. This follows discussions with NYC's health experts.
Tags: eating, food, health, salt
Posted in Food Advice | No Comments »
January 18th, 2010 by pornodhanaaar
Posted in Uncategorized | 1 Comment »
