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Basics of Cake Making – Formulas and Measurements

October 6th, 2010 | Author: reakqy

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FORMULAS AND MEASUREMENT

Bakers generally talk about formulas rather than recipes. If this sounds to you more like a chemistry lab than a food production facility, it is with good reason. The bakeshop is very much like a chemistry laboratory, both in the scientific accuracy of the procedures and in the complex reactions that take place during mixing and baking.

MEASUREMENT

Ingredients are almost always weighed in the bakeshop, rather than measured by volume, because measurement by weight is more accurate. Accuracy of measurement, as we have said, is essential in the bakeshop. Unlike home baking recipes, a professional baker’s formula will not call for 6 cups flour, for example.

To demonstrate to yourself the importance of weighing rather than measuring by volume, measure a cup of flour in two ways:

(a) Sift some flour and lightly spoon it into a dry measure. Level the top and weigh the flour.

(b) Scoop some unsifted flour into the same measure and pack it lightly. Level the

top and weigh the flour. Note the difference.No wonder home recipes can be so inconsistent!

The baker’s term for weighing ingredients is scaling.

The following ingredients, and only these ingredients, may sometimes be measured by volume, at the ratio of 1 pint per pound or 1 liter per kilogram:

o Water o Milk o Eggs

Volume measure is often used when scaling water for small or mediumsized batches of bread. Results are generally good. However, whenever accuracy is critical, it is better to weigh.This is because a pint of water actually weighs slightly more than a pound, or approximately 16.7 oz. (This figure varies with the temperature of the water.)

For convenience, volume measures of liquids are frequently used when products other than baked flour goods-such as sauces, syrups, puddings, and custards-are being made.

Units of Measure

The system of measurement used in the United States is very complicated. Even those who have used the system all their lives sometimes have trouble remembering things like how many fluid ounces are in a quart and how many feet are in a mile.

The Metric System

The United States is the only major country that uses the complex system of measurement we have just described. Other countries use a much simpler system called the metric system.

Abbreviations of U.S. Units of Measure Used

pound(lb)

ounce (oz)

gallon (gal)

quart (qt)

pint (pt)

fluid ounce( fl oz)

tablespoon (tbsp)

teaspoon (tsp)

inch (in)

foot(ft)

In the metric system, there is one basic unit for each type of measurement:

The gram is the basic unit of weight.

The liter is the basic unit of volume.

The meter is the basic unit of length.

The degree Celsius is the basic unit of temperature.

Larger or smaller units are simply made by multiplying or dividing by 10, 100,

1000, and so on.These divisions are expressed by prefixes. The ones you need

to know are:

kilo- = 1000

deci- = 1D10 or 0.1

centi- = 1D100 or 0.01

milli- = 1D1000 or 0.001

Formulas and Measurement

Metric Units

Basic units

Quantity Unit Abbreviation

weight gram g

volume liter L

length meter m

temperature degree Celsius °C

Divisions and multiples

Prefix/Example Meaning Abbreviation

kilo- 1000 k

kilogram 1000 grams kg

deci- 1D10 d

deciliter 0.1 liter dL

centi- 1D100 c

centimeter 0.01 meter cm

milli- 1D1000 m

millimeter 0.001 meter mm

Converting to Metric

Most people think the metric system is much harder to learn than it really is. This is because they think about metric units in terms of U.S. units. They read that there are 28.35 grams in an ounce and are immediately convinced that they will never be able to learn metrics. Do not worry about being able to convert U.S. units into metric units and vice versa. This is a very important point to remember, especially if you think that the metric system might be hard to learn. The reason for this is simple.You will usually be working in either one system or the other.You will rarely, if ever, have to convert from one to the other. (An exception might be if you have equipment based on one system and you want to use a formula written in the other.) Many people today own imported cars and repair them with metric tools without ever worrying about how many millimeters are in an inch. Similarly, if and when American bakeshops and kitchens change to the metric system, American cooks and bakers will use scales that measure in grams and kilograms, volume measures that measure in liters and deciliters, and thermometers that measure in degrees Celsius, and they will use formulas that indicate these units.They will not have to worry about how many grams are in an ounce. To become accustomed to working in metric units, it is helpful to have a feel for how large the units are.The following rough equivalents may be used to help you visualize metric units. They are not exact conversion factors.

A kilogram is slightly more than 2 lb.

A gram is about 1D30 oz. A half teaspoon of flour weighs a little less than a

gram.

A liter is slightly more than a quart.

A deciliter is slightly less than a half cup.

A centiliter is about 2 tsp.

A meter is slightly more than 3 ft.

A centimeter is about 3D8 in.

0°C is the freezing point of water (32°F).

100°C is the boiling point of water (212°F).

An increase or decrease of 1 degree Celsius is equivalent to about 2

degrees Fahrenheit.

Metric Formulas and Recipes

American industry will probably adopt the metric system someday.Many recipe writers are already eager to get a head start and are printing metric equivalents. As a result, you will see recipes calling for 454 g flour, 28.35 g butter, or a baking temperature of 191°C.No wonder people are afraid of the metric system! Kitchens in metric countries do not work with such impractical numbers, any more than we normally use figures like 1 lb 11D4 oz flour, 2.19 oz butter, or a baking temperature of 348°F.That would defeat the whole purpose of the metric system,which is to be simple and practical. If you have a chance to look at a French cookbook, you will see nice, round numbers such as 1 kg, 200 g, and 4 dL.

The metric measures in the formulas in this book are NOT equivalent to the U.S. measures given alongside them.You should think of the metric portion of the formulas as separate formulas with yields that are close to but not the same as the yields of the U.S. formulas. To give exact equivalents would require using awkward, impractical numbers. If you have metric equipment,use the metric units, and if you have U.S.equipment,use the U.S. units.You should rarely have to worry about converting between the two. For the most part, the total yield of the metric formulas in this book is close to the yield of the U.S. formulas while keeping the ingredient proportions the same. Unfortunately, it is not always possible to keep the proportions exactly the same because the U.S. system is not decimal-based like the metric system. In some cases, the metric quantities produce slightly different results due to the varying proportions, but these differences are usually extremely small.

The principle of using a baker’s scale is simple: The scale must balance before setting the weights, and it must balance again after scaling. The following procedure applies to the most commonly used type of baker’s scale.

1. Set the scale scoop or other container on the left side of the scale.

2. Balance the scale by placing counterweights on the right side

and/or by adjusting the ounce weight on the horizontal bar.

3. Set the scale for the desired weight by placing weights on the right side

and/or by moving the ounce weight.

For example, to set the scale for 1 lb 8 oz, place a 1-lb weight on the right side and

move the ounce weight to the right 8 oz. If the ounce weight is already over 8 oz, so

that you cannot move it another 8, add 2 lb to the right side of the scale and subtract 8

ounces by moving the ounce weight 8 places to the left. The result is still 1 lb 8 oz.

4. Add the ingredient being scaled to the left side until the scale balances.

MEASURING BY WEIGHT

A good balance scale should be accurate to 1D4 oz (0.25 oz) or, if metric, to 5 g. Dry ingredients weighing less than 1D4 oz can be scaled by physically dividing larger quantities into equal portions. For example, to scale 1D16 oz

(0.06 oz),first weigh out 1D4 oz,then divide this into four equal piles using a small knife.

For fine pastry work, a small battery-operated digital scale is often more useful than a large balance scale. A good digital scale is relatively inexpensive. It can instantly measure quantities to the nearest 1D8 oz or the nearest 2 g. Most digital scales have a zero or tare button that sets the indicated weight to zero. For example, you may set a container on the scale, set the weight to zero, add the desired quantity of the first ingredient, again set the weight to zero, add the second ingredient, and so on. This speeds the weighing of dry ingredients that are to be sifted together, for example.However, remember that careful weighing on a good scale is more accurate.

British bakers have a convenient method for measuring baking powder when small quantities are needed.They use a mixture called scone flour. To make a pound of scone flour, combine 15 oz flour and 1 oz baking powder; sift together three times.One ounce (1D16 lb) scone flour thus contains 1D16 (0.06 oz) baking powder. For each 1D16 oz baking powder you need in a formula, substitute 1 oz scone flour for 1 oz of the flour called for in the formula. In order to make formula conversions and calculations easier, fractions of ounces that appear in the ingredient tables of the formulas in this book are written as decimals.Thus,11D 2 oz is written as 1.5 oz and 1D4 oz is written as 0.25 oz.

BAKER’S PERCENTAGES

Bakers use a simple but versatile system of percentages for expressing their formulas. Baker’s percentages express the amount of each ingredient used as a percentage of the amount of flour used. To put it differently, the percentage of each ingredient is its total weight divided by the weight of the flour,multiplied by 100%, or:

100% = % of ingredient

Thus, flour is always 100%. If two kinds of flour are used, their total is 100%. Any ingredient that weighs the same as the amount of flour used is also given as 100%.The cake formula ingredients listed on page 11 illustrate how these percentages are used.Check the figures with the above equation to make sure you understand them. Please remember that these numbers do not refer to the percentage of the total yield.They are simply a way of expressing ingredient proportions. The total yield of these percentage numbers will always be greater than 100%. The advantages of using baker’s percentages is that the formula is easily adapted for any yield, and single ingredients may be varied and other ingredients added without changing the whole formulation. For example, you can add raisins to a muffin mix formula while keeping the percentages of all the other ingredients the same. Clearly, a percentage system based on the weight of flour can be used only when flour is a major ingredient, as in breads,cakes,and cookies.However, this principle can be used in other formulas as well by selecting a major ingredient and establishing it as 100%. In this book, whenever an ingredient other than flour is used as the base of 100%.

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Secrets Of A Toned Tummy

October 5th, 2010 | Author: reakqy

You Can Have Rock Hard Abs

You have seen pictures of them; fitness models pulling up their shirts to reveal rock-hard six-packs wrapped with only a paper-thin layer of skin. The truth is, you too, with a little work and time, can have a toned, well-defined stomach. Everyone has a six-pack somewhere beneath the fat. It is a matter of shedding that flab to allow the muscle to define the shape of the abs rather than a layer of fat.

Ab Exercises Alone Don’t Work

Contrary to the infomercials and a myriad of fad gizmos and gadgets that are put in our faces every day, abdominal exercises alone will not define your stomach. You can get up in the morning and do a hundred crunches every day and still not get that attractive six-pack that lies dormant somewhere beneath the fat.

Ab exercises are, of course, important. With efficient exercise of the abdominals and plenty of rest and recovery time between workouts, the muscles in your abs will grow. Well-developed abdominal muscles can do nothing but strengthen your stability during exercise and, of course, look amazing once you shed the obscuring fat around them.

A Three-Prong Approach To Defining Your Belly

If you want a six-pack, and who doesn’t, you must engage in a three-prong attack at your fat. Your first wave of attack is effective strength training, not only of the abdominal muscles. The second attack is effective cardiovascular training to burn away excess calories. The third weapon is reducing the calories in your diet and eating only nutrient-rich foods. Let’s discuss these three categories on one by one.

Use Effective Strength Training To Build Lean Muscle Mass

The name of the game is muscle mass, and you want lots of it. If you want to shed fat, muscle mass is your best weapon. Every pound of lean muscle mass on your body consumes, on the average, 13 calories a day, but can consume up to 50 calories a day. With plenty of lean muscle mass, you can transform your body into a fat-burning machine. However, don’t make the mistake of thinking that by merely adding pounds of lean muscle mass to your body, you can eat anything and everything you want. A healthy amount of quality muscle can help you to keep the weight off, but does not become a substitute for healthy dieting habits.

So how do you gain lean muscle mass? Strength training is the answer. But rather than concentrating on actually lifting weights, you should be concerned with rest and recovery time between workouts. When you lift weights, you only need enough exercise to start your muscles into repair and rebuilding mode. Once you have accomplished this, there is no need to perform any more exercise. It is time to stay out of the gym and let your body do the work. Only train with weights after your muscles have had a chance to completely recover between workouts. Only then can you expect to perform at peak levels and get the most out of your workouts.

If you are after lean abs, don’t make the mistake of thinking that training only your abs will do it. Your body has a more-or-less even distribution of fat throughout your system. If you train only your abs, you won’t burn as much fat overall as if you train your entire muscular system from calves on up to shoulders. You have to think globally, you must lose fat generally throughout your body to get to those abs. Eventually, as the fat melts away, your abs will emerge, beautiful and defined. But getting there is an all body effort. (For more information about effective strength training, check out my article on high intensity training here on EzineArticles. Just click on my profile to find it.)

Use Effective Cardiovascular Training To Burn Extra Calories

Calories are nothing more than a measurement of energy. Hence, any fuel can be measured in calories. A gallon of gasoline contains about 31,000 calories of energy. Your body burns calories at a rate defined by your metabolism–age, sex, and activity level all weigh into how quickly your body burns calories. If you consume more calories than your body burns, your body stores the extra fuel away in the form of fat. If your body burns more calories than you consume, your body is forced to take its fuel from fat reserves. Each pound of body fat contains about 3,400 calories. To burn them away, you must increase your activity level.

Cardiovascular exercise is one of the best ways to burn calories. When you hit the treadmill, elliptical, or stationary bike, your goal should be to burn as many calories as possible in the shortest time period possible. Use interval based training, by far the most efficient type of cardio training, to do this (I have posted an article about interval-based training here on EzineArticles, click on my profile to check it out). You can burn upwards of 213 calories in 20 minutes of good, high impact cardio exercise. Multiply that by 3 [cardio workouts per week], and you have toasted 639 extra calories per week. That’s about 20% of a pound of fat. You can pretty quickly see the benefits of cardio exercise.

However, even cardio exercise is not enough to bring out your six-pack. You must also consider the third area of attack.

Consume A Nutrient Rich, Healthy Diet

The name of the game when going for a six-pack is putting your body in a constant state of caloric debt. That means you want your body to burn more calories than you consume. We have already considered how to burn more calories with cardiovascular exercise and weight training. Another way to burn the fat is to lower the amount of fuel you put into your system. Your body will burn what it needs to in order to function properly, either in the form of consumed fuel or in the form of fat reserves. The trick is to force your body to keep eating that fat away.

So how do you consume less without counting your calories or weighing everything you put into your system? A few simple tips might help.

DUMP SIMPLE CARBOHYDRATES from your diet. Simple carbs found in white breads, candy, soda, brownies, cake etc. do nothing but bulk up your fat reserves. Your body doesn’t have to break simple carbs down to assimilate them into your reserves. With complex carbohydrates, found in whole grain breads, whole grain pasta, bran, and oatmeal, your body has to work to fuel itself. The process is more complicated than that, but the important thing is to forego the ice-cream, cake, pie, and especially soda pop. Instead, opt for whole grain substitutes and diet drinks. It won’t hurt; I guarantee it.

DROP YOUR PORTION SIZES by one half. When you sit down at the table for a meal, evaluate how much food you would regularly pile on your plate then take only half. If you are absolutely starving at the end of your meal, take seconds of only fruits and vegetables to satisfy the pangs. With this simple habit, you will quickly see the fat shed away.

KNOW HOW MANY calories you are eating. I know, I know; I just said don’t count your calories. Though if you drop simple carbs and limit your portion sizes, you do not need to count calories, it is still a good idea to know what you are eating. Pick up a small notebook from the grocery store next time you go shopping. For two weeks only, write down everything you eat in that book. If you have access to nutrition labels, write down the calories you have consumed. Generally you should shoot for about 1,100 calories a day if you are a woman and 1,700 calories a day if you are a man. For most, this will drop your fuel consumption sufficiently to put your body into the caloric debt zone. With this simple exercise you will soon find your trouble spots and know exactly where you need to cut back.

In Conclusion

A tight, well-defined stomach is absolutely in your grasp. But don’t believe those ab-only exercise gadgets or those miracle exercise scams that claim they will bring your abs out in only six seconds a day. Toning your abs is part of a whole. If you follow the advice in this article, you will see steady, consistent fat loss over your entire body and eventually your abs will appear, emerging from the obtrusive fat that hides your definition so effectively.

To find out more about effective strength training, dieting, and weight loss, check out the book, Total Human: The Complete Strength Training System, available at http://www.totalhuman.com or wherever good books are sold.

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7 Ways to Boost Metabolism Fast and Slash Your Body Fat

October 4th, 2010 | Author: reakqy

The best ways to boost metabolism is to get the right nutrition to fuel your body, feed the muscle – and use ‘Total Body’ workouts to burn the fat and turbo charge your metabolism.

Fact is, if you don’t eat in a healthy manner, your body will not respond to the way it needs to burn the body fat, and function. Good nutrition is the key to kick starting your metabolism and allowing the body to burn fat and develop strength.

Your well-being is the key to a healthier body, so focus on yourself and let the results take care of itself.

Below are some tips to boost your metabolism now:

Never skip breakfast and try to get healthy carbs to power up your body before 2 pm – and lighten up on your energy meals towards the end of the day. For dinner go for lean meat and leafy vegetables.
Downsize your treats – make treats miniature, instead of giving them up altogether. Instead of trying to live without dessert, choose smaller portions – like 1 piece of an apple crumble baked pie or a small bar of chocolate. Get your sugar hit without dangerous left overs.
Fiber fitness – because men eat less salad than women they are more likely to suffer constipation. Simple remedies are adding bran to your breakfast cereal, drinking more water, bulking up those lunch time with wholemeal sandwiches that includes salad and ensuring you include a range of veggies on your dinner plate. apart from cutting your bathroom time, fiber is filling and lessens the cravings. Reduce the cravings, you will reduce the belly fat. As always try to get your 2 servings of fruits and 5 servings of veggies a day.
Strength training – bigger muscles create a smaller body. Muscle burns calories so you can actually eat more food without gaining weight, and strength training is the only way to do this. you need to lift weights or use other equipment that forces you to work your muscles against resistance so that they work harder than they’re used to. You don’t have to spend hours working out to increase muscle mass – 30 minutes 3 times a week will do it. If visiting a gym is an issue, try body weight exercises like the push ups, the plank and lunges with little rest in between – it’s a great way to measure and improve your strength.
Boring cardios, stay away! For beginners, any exercise is great – but the best way to slash your body fat is to look at High Variable Interval training and challenging resistance training. Studies have shown that a combination high variable training will boost your metabolism during and after a workout!
As your fitness improves, your body becomes more efficient, meaning you expend less energy in a 30 minute run than when you first started. So you’ve got to shake things up a bit. Play with intensity of what you’re doing, and if you can, change your routine. For example, if you walk regularly, try breaking it up with spurts of jogging, or add hills and stairs to your daily walk. Switching intensity will challenge you more than just staying at the same pace. As well as increasing your likelihood of losing weight, you’re most likely to stay motivated if you participate in a range of activities. So, instead of running four times a week, why not cycle, do some laps at your local pool or play a game of tennis!
Try to cut out or reduce the sugary drinks including the diet kinds. Those sugar fixes are not great for the body. Instead, just stick to calorie free water, green tea and low fat smoothies.

The above tips are just of the ways to boost metabolism fast, and are highly recommended to help you change the way you eat and train. For other efficient ways to boost metabolism and burn off body fat, Visit The Truth About Six Pack Abs And get a FREE ebook on ‘Training & Nutrition: Insider Secrets For a Lean Body”.

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10 Reasons Why Diets Don’t Work

October 3rd, 2010 | Author: reakqy

Are you thinking that some diet program you heard about or read about might help you with your weight loss problem? Do you wonder if that diet program is good for your health? You know that weight loss is generally believed to affect health positively, but does the diet program you’re looking at accomplish weight loss in a healthy manner?

Let’s take a look at some basic facts about diet programs, their health affects, and their effectiveness on weight loss.

1. DIETS ARE NOT FUN! Is this important? Well, as soon as you “go on a diet”, you feel as if you are being punished. You begin to think about the pleasures you are going to have to forego, and the difficulties you will have to put up with. You think about the lack of support from others around you, and the possiblity of failure. Your future begins to look a little grim…not deadly, but not fun either. How long will you be able to sustain your commitment feeling this way? A healthy eating plan for weight loss should include some elements of fun, pleasure, and rewards. That would be a little more encouraging.

2. DIETS CAN BE BORING! Again, how long are you going to be able to remain on a boring diet program? Many diets, in addition to limiting portion sizes and amounts, also call for foods that may be bland or unappetizing. Eating in much the same pattern day after day can become boring.

3. DIETS CAN GO BEYOND JUST BORING! Some make it all the way to disgusting, either in the foods you are allowed to eat (want to eat cabbage soup all day long), or simply by the fact that you DO have to eat the same thing day after day. Ice cream can become loathsome if it is all you ever get to eat.

4. DIETS CAN BE COMPLICATED! Eat this for lunch, that for dinner. Count carbohydrates, don’t count carbohydrates. Eat protein, don’t eat protein. What are the calories and nutrients in this food and that one? Which one is the best one? You almost need a full time dietician working with you to accomplish your weight loss goals on some diet programs.

5. DIETS INTERFERE WITH THE JOY OF LIVING! Well, are we surprised? They’re not fun, they’re boring and complicated. What else can we say about them? Well, could you see yourself not going on a trip, or missing a family gathering because you’re on a diet? If you go, you will possibly give in to the desire to savor the moment and enjoy the experience, but you will possibly feel guilty and weak before, during, and after the event. If you go, but stick doggedly to your diet while everyone else is sipping champagne or eating turkey and dressing, how much joy are you going to get out of it? Not only that, how are you going to treat everyone around you? Are you going to be snappish to your family because you are hungry all the time and miserable because you’re “on a diet”?

6. DIETS ARE TEMPORARY FIXES TO A PERMANENT PROBLEM! You will need to learn a whole new style of eating and living for weight loss to become permanent. Simply cutting down on calories for a while is not the real answer. You must change the way you live your life. This may be scary, but it doesn’t have to be a bad thing. Is it bad to look in the mirror and like the person you see? Is it bad to become healthier and more alive?

7. DIETS CAN BE BAD FOR YOUR HEALTH! Isn’t weight loss good for your health? Well, of course it is, but the diet itself may be bad for you. Your body requires a broad range of vitamins, minerals, phytonutrients, protein, carbohydrates, and yes, even fat, in order to remain healthy. It can be difficult to get the entire range of nutrients needed even in a normal diet, not to mention getting them in the amounts and combinations which are most effective. If your diet restricts foods, types of foods, and amounts, you may seriously injure your health.

8. DIET FAILURE MECHANISM NUMBER ONE! Diets are self defeating, even if we ignore the problems we have already mentioned. Your metabolism is the rate at which calories are used. This varies from person to person and even within the person based on life style, age, environment, inherited characteristics, etc. As we get older, our metabolism tends to slow down, for example. That’s why most people tend to put on weight as they age. There are ways to increase the metabolism, the most common being exercise. The body, whatever its normal state, called homeostasis, tries to maintain that state. If you decrease the flow of calories that the body is accustomed to receiving, it will, after a while, learn to establish a new homeostasis based on the lower amount of calories. In other words, although you may lose weight at first, you will probably eventually level out long before you reach your weight loss goal. Even worse, if you go off the diet after the body has learned to sustain itself on fewer calories, you may actually gain back the weight you have lost AND MORE!

9. DIET FAILURE MECHANISM NUMBER TWO! Remember that metabolism thing above? If you gain muscle mass, you will burn more calories, If you lose muscle mass, you will burn fewer calories. One common effect of exercise is an increase of muscle mass (no ladies, you are not likely to look like the new governor of California if you exercise…even if you lift weights. In fact you may look more like Miss America if you exercise…most Miss Americas do). Additionally, not only can you burn more calories during exercise, by exercising regularly, you can lift your body to a higher metabolic rate as it goes about its day to day activities…including sleeping. Unfortunately, on a diet, your body tends to rob your muscle mass since you are cheating it out of the nutrition it believes it needs. This will also tend to depress your metabolic rate as in diet failure mechanism number one, increasing the affects. Again, if you stop your diet, the loss of muscle mass may increase the weight gain.

10. DIETS DON’T LET YOU SNACK! Is that a biggie? Well, to me and a few other people it is. Those stretches from breakfast to lunch, lunch to supper, supper to bedtime. Do you really get thru them without a snack…even if you ate a big meal? Probably not. You want that little treat. You want to stop that little hint of hunger until it is time for a meal. You want to live normally, and for most of us, snacks are normal!

There you have it. Ten reasons why diets don’t work and may even be unhealthy. So what can you do about it? There’s a lot you can do.

You can substitute healthier items or remove unhealthy ones. Drink a diet drink instead of one with sugar. Put less on your plate the first time around, and eat more slowly. By the time you finish, your hunger may have begun to ease, you will have satisfied head, heart, and stomach…and everybody else will be getting up from the table.

Change your activities to help your body burn off a few more calories. You don’t have to start by running a marathon, just get out and walk a little more. Spend less time in front of the TV. Instead of a piece of pie, go have sex. That burns a lot of calories.

Find an organization or weight loss program which can make the foods more appealing, that can plan the food choices for you, that can help you snack and still lose weight. In addition to these, many weight loss programs such as NutriSystem, Jenny Craig, TOPS International, or Weight Watchers can also provide a key element….SUPPORT!

The author is retired from the Army after 21 years of service, has worked as an accountant, optical lab manager, restaurant manager, and instructor. He has been a member of Mensa for several years, and has written and published poetry, essays, and articles on various subjects for the last 40 years. He developed an interest in health and fitness in the ’70s after reading numerous books, including Dr. Kenneth Cooper’s “Aerobics”. This has led him to continue his personal research into health and fitness for over 30 years, and to pursue course work on health and fitness. He now has an online health supplement store at [http://eherbsstore.com]. Find more weight loss tips at http://nodiet4me.com.

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Pumpkin Eggnog Pie With Crunchy Streusel

October 2nd, 2010 | Author: reakqy

Do you take pumpkin pie for granted? Is it one of those things that has to appear on the Thanksgiving dessert table but you’ve lost your enthusiasm for it? I’ve got something to renew your faith in old standby.

One of my favorite cookbooks is The All American Dessert Book by Nancy Baggett. Lots of great old time favorites almost always with a twist. There are bits of history scattered throughout which I’ve found enhances my experience of making certain things.

For instance, pumpkin pie is linked to Thanksgiving celebrations as early on as the 1700′s. By 1827, Sarah Joseph Hale, a noted nineteenth-century editor, novelist and cookbook author touted pumpkin pie as “the” Thanksgiving dish.

This is Nancy’s recipe with a couple of my own twists.

Wherever it fits in your frame of reference this version combines two of my favorite holiday ingredients–pumpkin and eggnog. Add some crunchy bits baked in to the top and you’ve got a one of a kind, sure-to-awaken-the-pumpkin-pie-lover-in-you kind of pie.

Crust

While I’ll make my own pie crust because I want a sturdy one you can buy pre-made. Be sure they are deep dish. If making your own use an All Purpose Pie Dough.

Once the crust is in the pan prick the bottom all over, place it in the freezer for 20 minutes to harden. I blind bake my shell for this though many recipes will not tell you to do this.

To Par Bake

Cover the crust with non-stick foil or parchment, cover with pie weights or beans and bake at 375 for 12 – 15 minutes A little color on the edges is not a problem.

And here’s a secret

After you par bake the shell, just when it comes out of the oven, drop an egg white on the bottom and role it around the crust. Keep rotating the crust until the egg white has covered all the surface areas. Don’t worry about the fluted edges. You do flute your edges don’t you? This helps prevent the crust from getting soggy.

Preheat the oven to 375° F. Prepare filling.

Filling

4 large eggs

1 Cup + 2 Tablespoons packed, light brown sugar

2 teaspoons of pumpkin pie spice or 1 t. cinnamon + 1 ground nutmeg

1 t. freshly grated ginger or powdered

¼ t. salt

1 15 oz can of solid-pack pumpkin ***not pumpkin pie filling

½ cup of egg nog or half and half

1. In a large bowl whisk the eggs together to blend whites and yolks.

2. Add the sugar, pumpkin, spices, and salt and whisk until light but don’t over mix.

3. Pour in the egg nog or half and half and give it one final whisking.

4. Pour this into the prepared pie shell, place the pie on a metal cookie sheet and place it in the lower third of the oven.

5. Bake for 35 – 40 minutes or until the edges look baked but the center is still jiggly.

6. Sprinkle the streusel over the jiggly parts, move the pie up to a higher rack, continue baking for about 20 – 25 minutes or until the streusel looks crunchy.

7. Remove from the oven, cool on a wire rack, let sit for at least an hour before you have to cut it.

8. Ms. Baggett would say put it in the fridge for 45 minutes for the filling to set but I prefer not to as the crust is never the same once it’s been in the fridge.

Streusel

1 ¼ cups chopped walnuts or pecans

2/3 cup of finely crushed whole grain corn flakes-measured after crushing

6 Tablespoons packed light brown sugar

6 Tablespoons all purpose flour

¼ teaspoon salt

6 Tablespoons melted butter

1. In a bowl mix together the first 4 ingredients. You can use your hands or two forks just be sure to distribute the sugar and flour evenly.

2. Pour in the melted butter and stir to mix well.

The streusel will be sprinkled on top of the jiggly part of the pie and the pie will then be put back in the oven. See pie directions above.

Serve with a bit of whipped cream and a drizzle of caramel syrup if you want to go really big.

Gregory Anne Cox was one of the early female graduates of the Culinary Institute of America in Hyde Park, NY. She spent 20+ years in the hospitality industry, and recently, cooking privately for some of the country’s rich and famous on the eastern end of Long Island in the Hamptons, NY where she currently lives with her husband and 4 cats.

Currently Gregory offers teleseminars on Midlife wellness, one on one and group coaching, is an author and speaker on the topic of midlife women’s mind and body tune ups and heart health. Her newsletter and blog, both titled The You Revolution, keep subscribers and clients up to date on what’s new in feeling and looking better than ever in the second half of life.

Website: http://www.livebettercoach.com

The Blog: [http://www.theyourevblog.com]

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Posted in Pie Weights | Tags: Brother, Crunchy, Eggnog, IntelliFax, Printer, Pumpkin, Streusel | No Comments »

Buying Cookware Accessories

October 2nd, 2010 | Author: reakqy

In addition to pots and pans and serving dishes cooks also need other kinds of cookware accessories to make their kitchen complete. These items and gadgets help to store food neatly and safely. They also can be labour saving devices, helping the cook get tasks done quickly and easily, and some devices perform specific tasks. Once a cook gets their kitchen set up the way they like it and stocked with all their staples and cooking accessories it will be comfortable and easy to work in.

Food storage is an important concern for every cook. They want to keep the food safe and prevent spoiling. Many cookware accessories are designed to store specific products and still look nice on the counter. For example, you can find a salt and pepper set, done in a whimsical hen motif and there is also a matching hen egg holder. Another good storage idea is a set of mini airtight jars. These are great for storing spices and herbs, and especially nice if the herbs are from your own kitchen garden.

Other cookware accessories are practical gadgets that do specific jobs. These items include can openers, which can be electric or one of the new one touch battery operated openers. Another nice accessory to have is a food mill, for mincing and puréeing. These are great for making smooth soups and sauces. It can also make healthy baby food. If they do a lot of baking, they may want a set of food-safe pie beads to weigh down the pastry.

Knife sharpeners are also practical cookware accessories, as a sharp kitchen knife makes chopping so much easier. A blender helps create smoothies as well as sauce, and a compact slow cooker can take care of the meal when the cook’s away. For those who like fast and nutritional meals, they may want to consider an electric pressure cooker. And nothing smells better than fresh baked bread and loaves are easy to make with a counter top bread maker.

Cooks may want to add a traditional kitchen scale with weights to their collection of cookware accessories. A scale will help with exact measurements and look great on the counter. They may want to also add a pair or two of oven gloves. Made from heat resistant Kevlar they protect hands from hot ovens and fires, while allowing better finger control and movement. And if they use the microwave they may want a microwavable bread sleeve and a set of reusable microwave toppers.

Every cook is unique and so is their kitchen. They learn the kinds of meals they like to make and the tools they need to work with. They should create a space that is, neat, comfortable and easy to work in, with all their preferred cookware accessories nearby. When they have a well stocked kitchen it will be easier and more enjoyable to create delicious and satisfying meals. And a comfortable and happy kitchen is one of the best places to be in a home.

Scotts of Stow is based in Stow-on-the-Wold, a small market town in the Cotswold hills – one of the most renowned and picturesque regions of England. If you are looking to buy any cookware accessories for your home, please visit us online at http://www.scottsofstow.co.uk to view the wide range we have available.

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Posted in Pie Weights | Tags: Accessories, Buying, Cookware | No Comments »

3 Costly Mistakes to Avoid When Buying a TV Stand

October 1st, 2010 | Author: reakqy

The modern TV stand comes in all shapes, designs and sizes today. Purchase the right one and you will have a piece of furniture that greatly adds to your décor and functionality of your entertainment system. Buy the wrong one and it can be a complete disaster. Here are 3 costly mistakes many people make when buying a TV stand and how to you can avoid making them.

Size Matters

When selecting an appropriate TV stand make sure you buy the correct size. Be sure to measure how much room you have in the area of your home where it will be placed. Many find what they think will be the perfect stand and bring it home only to find it is too big and does not in the area that have intended for it.

Also, you want a TV stand that is the right size so it provides a stable support. With televisions being so large today, the stand and TV together can be too heavy. The last thing you want is for your TV to fall over because the stand is too small and does not provide a solid foundation.

Be sure when measuring your new stand that the width is more than the width of the TV. Also make sure you know how much your TV weights so you can verify that the stand you are considering is designed to hold that amount of weight.

Keep in Mind Storage Needs

Another mistake people often make is not thinking ahead about how much storage they may need. Consider other equipment you may be storing on the shelves of the TV stand. Do you have a DVD or Blue Ray system, cable box, video game console, games, CD’s or DVD’s that will all need a home? If you plan to store them on the stand think about what areas for storage space is available on the piece of furniture you are considering. There are some very attractive stand furniture pieces available today, but many have limited areas for storage. If you are looking for something with a lot of storage you may want to consider a TV cabinet or TV armoire.

Consider Safety and How the TV Stand is Made

You know better than anyone your lifestyle and the activity that takes place in your home. Do you have kids and an active dog? Or do you live a quite life with minimal activity in your home?

The point here is that you must consider what if something hits your TV stand? Is there a chance a pet or child could run or collide into it? It may seem farfetched, but it should be considered.

Many of the modern new stands today are made of glass and feature edges that are not rounded. They look great, in fact they can look fantastic. However, if you have an active household with small children or pets, that may not be the best choice. You may want to consider something that is made of a material that is less likely to break, shatter or have sharp edges.

Keep these 3 considerations in mind when shopping for a new TV stand and you will avoid making a mistake that could prove very costly.

For even more information that will help you make a good purchasing decision for your TV stand you can take a look here at: TV Stand Furniture. Also, here is where you can go for a great selection in the hard to find Bush TV Stands.

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Posted in Pie Weights | Tags: Buying, Costly, Mistakes | No Comments »

Thanksgiving Day Dinner Recipes : How to Par-Bake a Pie Crust

September 30th, 2010 | Author: reakqy

Learn how to par bake the crust of a pumpkin pie, a traditional Thanksgiving Day dinner recipe, in this free cooking video. Expert: Lori Schneider Contact: www.figscatering.com Bio: Lori Schneider is a chef and owner of Figs Catering in Austin, Texas. Filmmaker: Drew Noah

Posted in Pie Weights | Tags: Conditioner, Dinner, Ductless, Installation, ParBake, Recipes, Shipping, System, Thanksgiving | No Comments »

pie weight substitute

September 27th, 2010 | Author: reakqy

Don’t have pie weights?! Here is an easy substitute from The Happy Baker. www.thehappybakerchick.com

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Posted in Pie Weights | Tags: substitute, Weight | No Comments »

Our weights :P

September 26th, 2010 | Author: reakqy

I totally owned Liv’s butt. Mwahaha! Follow me on twitter, man! @soccergrrl62 You guys rock. Happy 4th of July! -Blondie so um i like pie -Liv Yeah…..follow me on twitter…..i’m bsfhwgefggfyergtt….jkjk…..i’m RayRayloves ya….. Thanks for watching

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Posted in Pie Weights | Tags: weights | No Comments »