Monthly Archives: October 2016

How To Grill A Steak Indoors


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How To Grill A Steak Indoors

Have you ever wanted to bite into a fresh grilled steak only to look out of the window and see two feet of snow on top of the barbeque grill? Well just because you can’t get into the backyard without a snowsuit and a pair of galoshes doesn’t mean you can’t grill up a steak in the dead of winter.

In fact, you can cook up a steak that tastes exactly like it came off the grill right in your kitchen. Your first thought may be that cooking a steak on the stove doesn’t taste anything like a steak off the grill – and you’d be 100 percent right. The trick to getting that fresh-off-the-grill taste in your kitchen is to use one of the most underused household appliances around: the broiler.

The broiler: your kitchen’s secret weapon

Most people just associate the broiler with keeping food warm, but it can actually be used to recreate the effects of a gas or charcoal grill almost exactly. Two of the biggest highlights of a fresh grilled steak are the crispy charring and juicy carmelization.

On a stove or in a frying pan, those are simply impossible to recreate, but a broiler can replicate them so close that you might not even be able to tell the difference.

Cooking on a broiler can be difficult to master, but there a few tricks that can make getting the hang of it easier than lighting a charcoal grill. And let’s not forget, grilling All-American. Summer is MADE for grilling. And winter can be made for indoor grilling.

Source by John Chase

Five Helpful Kitchen Supplies for Baking a Dessert

If your family is like most families, dessert items are among the favorite foods available. In most cases, long gone are the days when mom could spend all day in the kitchen, turning out homemade pies, cakes and cookies to satisfy everyone’s sweet tooth. That does not mean that you have to resort to store-bought cookies and cakes. The following cooking accessories can make baking desserts a breeze.

1. Nuwave Oven
Try a new way of cooking with the Nuwave Oven. This slick countertop oven combines infrared, convection and conventional heating technology to cook foods up to 50% faster. You do not have to preheat the oven and it is capable of baking cakes, cookies, and brownies. Everything turns out delicious and moist in half the time it usually takes to bake a particular dessert. You get a lot more than just baking with the Nuwave Oven because it also roasts, broils, and dehydrates. Once you start baking with the Nuwave Oven, you should be amazed at everything you can do with it.

2. Section Pans
These nifty pans are about the neatest new gadget you can find anywhere. The microwave, freezer, and dishwasher pans are designed to bake edible bowls. Just pour in cake batter and pop them in the oven, and outcome shortcake or pound cake bowls just waiting to be filled with fresh berries, pudding, whipped cream, and ice cream. They are available in two sizes. These are a two-section pan that makes two five-inch diameter bowls and a six-section pan that makes six three-inch diameter bowls. It is a novel and delicious way to serve up dessert to your family.

3. Loaf and Brownie Pans
The unique brownie pan design features a non-stick insert that bakes your cake or brownies in perfect slices. Just pour the batter into the pan and add the insert before you pop the pan in the oven. The batter should bake in perfect slices so there is no more sticky knives or arguing about who got the biggest piece. The brownie pan makes 18 brownies. The loaf pan makes nine slices, and the pan is dishwasher safe.

Also, if you like chewy edges on your brownies, then there is another brownie pan that you should love. As its name would suggest, this “Brownie Pan” is specially designed in a squared S shape so that every brownie bakes as if it were at the edge of the pan. You can get chewy edges without the gooey center of brownies that never seem to completely cook all the way through.

4. Cookie Press
Remember the old cookie presses that were difficult to use? This updated version of the old-fashioned cookie press should be much less stressful and it can help you make those delicious cooking. It features two barrels. The first barrel is for jumbo cookies and the other is for regular size cookies. There are also a few cookie cutters that allow you to bake cookies in a variety of shapes and sizes. A press of the trigger provides the right amount of cookie dough so that all of your cookies bake evenly. You should not have to worry about cookies that came out crispy due to being thinner than the other cookies while baking.

To go with the cookie press, pick up a 4-tier cooling rack to quadruple your counter space. The collapsible counter rack has four shelves, each of which holds up to ten pounds. That is strong enough to hold a heavy casserole or your mile-high apple pie. It folds down to one inch thick, so that you can easily store it in a cabinet or a drawer. It is ideal for baking days when you are making large batches of cookies.

5. Four Piece Batter Bowl Set
You can never have enough mixing bowls and this batter bowl set has a unique handle and a pouring spout that makes it ideal for mixing cake batter. The 4-quart bowl has a unique pouring spout and easy grip handle to make pouring batter into cupcake tins and cake pans as easy as pouring a glass of milk. No more trying to balance a bulky bowl while scraping out the batter. The easy handle makes it simple. The set includes three smaller mixing bowls and comes in very cool retro bright colors.

Do away with hand-mixing and save money on canned whipped cream with a stylish aluminum cream whipper that uses N20 chargers to pump up to twice the volume into your cream as hand whipping. A half pint of cream whips up enough whipped cream to top many desserts. It also keeps it fresh in the fridge for up to ten days. This allows you to prepare your own whipped cream without worrying about purchasing it at the local grocery store.

Source by Tiffany Jordan

Cooking:-what Do You Need 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 ½ minutes a pound. That’s a 12 pound turkey in under 40 minutes for help visit 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 for help visit 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 turky needs less gravy because it doesn’t dry out like oven roasted turkey, although that fact won’t help your mashed potatoes.

Deep fryng 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.

Source by harveeen singh

Cook BBQ Ribs in Rotisserie Oven: Tips on Showtime Rotisserie Grill

Have you ever made bbq ribs in rotisserie oven? It’s not impossible to cook scrumptious baby back or country style bbq ribs in a Showtime Rotisserie grill. I’ll tell you how to comfortably fit bbq ribs in rotisserie oven.  And, will add a good-tasting marinade for some great savoring ribs.

Before barbecuing the bbq ribs in rotisserie oven, one should parboil the ribs. Here’s an easy parboil mixture per ‘The Ultimate Rotisserie Cookbook’ by Diane Phillips:

  • 4 quarts of water
  • 1/3 cup soy sauce
  • 2 cloves garlic, quartered
  • 3 dime-size pieces fresh ginger
  • 3 black peppercorns

In a 5-quart stockpot, mix together all the components.Put the ribs in the pot and bring the liquid to a boil.  Reduce the heat to medium-low and gently simmer for 15 minutes for baby back and 15 to 20 minutes for thicker ribs. Remove the pork from the liquid and pat dry.

Let’s prepare the marinade before I talk about how to put the bbq ribs in rotisserie oven.  It easily follows the parboil mixture.  One of my most prefered is the Pork Marinade by way of

Emphasize that this is after parboiling the ribs.

Pork Marinade:1 can (6 oz.) pineapple juice

  • 1/2 c. soy sauce
  • 2 tbsp. brown sugar
  • 1 tsp. ground ginger
  • 1 onion, chopped
  • 1 clove garlic, minced
  • About 3 1/2 lbs. pork spare ribs or pork loin

Combine all ingredients, except ribs, in a jar with a tight fitting lid. Shake it well and pour over ribs. Marinate in refrigerator, turning occasionally, for several hours or overnight before barbecuing. Drain ribs and set aside marinade. Bbq ribs in rotisserie oven and brush frequently with marinade, until ribs are done, about 20 to 30 minutes. Makes about 4 servings.

One of the ways to place bbq ribs in rotisserie oven is via the Ronco Rotisserie Round Rib Basket.

  1. To start with, you place the round rib basket on top of ribs that are laid down with the insides facing upwards.
  2. Wrap the ribs around the basket and hook them into place.
  3. Place the rib basket onto the spit rod and set it in the front two resting notches on the inside of the rotisserie.

(Please note that it is recommended to do 1 rack of bbq ribs in rotisserie oven when using the Ronco Rotisserie Compact oven and 1 or more racks when applying Standard and larger.)

To view Videos showing how to place bbq ribs in rotisserie oven applying the rib basket, please Visit my blog:

Source by Joy Faness