March 10th, 2010 by terartdevipipi
A simple recipe for cheese and tomato pizza. To begin with we provide a recipe for making the dough – important to the whole success of the pizza. After that, we give you a recipe for the sauce
For the pizza dough you will need:
- Salt 1tsp
- 120ml – warm water
- Olive oil 1tsp
- White Flour 225g
- Yeast 1tsp
- 1/2tsp – sugar
For the pizza topping you will need:
- 125g – Buffalo mozzarella cheese
- 4tbsp – Tomato Puree
- 1tsp – dried oregano
- salt, pepper
Preparing 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) When the dough mixture is more or less firm and no remnants are left on the sides of the mixing bowl, you have finished.
4) Knead the dough on a dry floury surface until it has a smooth and stretchy texture.
5) Allow the dough to raise, which should take around 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 something like double its previous size.
7) Spend a further minute or two kneading the dough.
Stretch out the dough in the shape of 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 your tomato sauce evenly over your pizza base. Now scatter your mozzarella around the pizza evenly and sprinkle with salt, pepper and oregano. Add a drizzle of olive oil. Place on the top shelf of the oven and cook for about 15 minutes, or until the cheese has melted and the base is firm. Now you can add your own choice of extra toppings. Remember to ensure all meat used has been previously cooked. Then return to the oven for a further 4-7 minutes.
Feel free to add ingredients to the topping, e.g. meat, vegetables or fish.
Tags: pizza pizza-oven restaurants food
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March 6th, 2010 by terartdevipipi
A recent report from the USA describes the true and surprisingly high price of food related illness. At more than one hundred and fifty billion US Dollars per year, the cost is much higher that formerly estimated.
Sandra Eskin – Director of Food Safety at Washington's Pew Charitable Trust told a recent press conference.
That total comes from medical services, medicines and the cost of sufferings and disability.
Reports Business Week
Tags: restaurant, restaurant ovens
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March 5th, 2010 by terartdevipipi
Countertop ovens derive from generic stoves. They are extra energy efficient and so are more economical. Their size-efficient dimensions makes them ideal for numerous kitchens.
Countertop ovens can warm, bake, broil and toast food. A number of of this kind of oven are fitted with a regulator that will turn itself off after a certain amount of time, this makes it safer and more energy economical.
Even if the countertop oven is small it is by no means too small to heat your favourite foods. Most ovens have space for a big baking plate or a pizza dish and besides many ovens of this type have two levels.
When purchasing a countertop oven you should be looking for one which includes all the appropriate utensils. It should be fitted with a crumb tray, pizza tray, baking tray, broil grid, a rack and handle.
Countertop ovens can utilise convection technology. Convection ovens possess a fan which circulates hot air within the oven.
Convection cooking is very effective so be certain to reduce the temperature of the oven by roughly 20 degrees Centigrade / sixty five F and look at the food a bit sooner than you otherwise would with other types of oven – 10 minutes should be enough.
There are obvious benefits to using a countertop oven, both monetary and economical. For example:
- The countertop oven cooks food up to 35% faster and when using the convection feature cooking time is significantly reduced therefore saving more energy and money.
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It also saves on space in the kitchen allowing you to potentially re-vamp your kitchen.
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The countertop oven just about eliminates the use of the stove and so also reduces the number of of dirty saucepans you have to deal with after cooking.
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Countertop ovens have removeable racks and transparent glass doors that mean they are quick and easy to keep clean both inside and out.
Visit our website for further information about Countertop Ovens.
Tags: countertop oven, Ovens
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March 5th, 2010 by terartdevipipi
Fancy a feast on the house? It's simple: just get the better of one of the dinner eating tests outlined on the couponsherpa.com website and you'll get your meal on the house. You'd better take pleasure in the sensation of an exceptionally full tummy though – these gigantic meals are practically impossible to finish. And this is a no-no for vegetarians – all the meals contain a really high meat content. All the tests must be finished inside a precise time limit. Most are so challenging for the common person that you get your meal on the house if you make it!
Tags: eating, restaurants
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February 4th, 2010 by terartdevipipi
A 92 year old chap from Port Orange in Florida, who crashed his car into the side of a restaurant and suffered minor injuries, then climbed out and ate breakfast at the restaurant. Investigators speculate that he pushed the gas pedal instead of the break pedal!
From: www. wesh.com/news/22157235/detail.html
Tags: driving, eating, restaurant
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February 3rd, 2010 by terartdevipipi
The New York Times reported that the calorie information printed on restaurant menus or frozen meal packaging can be very inaccurate. Data from 29 restaurants and 10 supermarket frozen meals showed large discrepancies.
From: www. nytimes.com
Tags: food, Ovens, restaurant
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February 2nd, 2010 by terartdevipipi
I'm not a bad cook but sometimes I need a bit of help. So I wanted to find a few handy cooking tips and I came across a number scattered around the net. This list is by no means all-inclusive but with a bit of luck it will be practical.
A couple of the tips mention ovens. A wide range of types of oven exist. For example electric deck ovens are a class of restaurant oven. A specfic sort might be the deck oven that is usually used for baking bread or pizza. The oven refered to below is just a simple kitchen oven.
Cooking ideas – I hope you find them informative.
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You can sweeten food by using carrots instead of a sauce.
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Save the juice from roasting as a base for a gravy.
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Prepare in plenty of time – it will stop a large amount of pressure.
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It is imperative to keep in mind that broccoli should never be over cooked if they are to remain tender and crisp.
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It is not sensible to cleanse mushrooms with running water as they usually soak up the water. One should wipe them with a cloth.
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One should make certain that their kitchen has a good quality potato ricer.
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Add a smidgen of color to a salad by using red leaves.
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Soggy lettuce looks terrible. To prevent this use a salad spinner.
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Steamer platforms that fold and can sit inside saucepans are the best for steaming veggies.
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If necessary you can use a dried teaspoon of Rosemary leaves as an alternative for a table spoon of fresh Rosemary leaves.
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The oven should be heated before putting the joint in the oven to ensure the exterior of the meat is seared and to make certain that the meat doesn't dry out.
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Always make use of a pan that is large enough – a bit bigger is far better than too small.
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When you puree soup you should use a hand blender since it is much easier than moving the ingredients to the food processor.
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When turning steak, tongs and spatulas are the best utensils rather than forks.
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There is an old proverb: 'Wine that the cook won't drink should not be used for cooking'.
If you own a restaurant or fast-food outlet check out the blog post here: Get new Customers For Your Restaurant.
Reference: Suppliers of Deck Ovens.
Tags: Deck oven, Ovens, restaurant ovens
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February 1st, 2010 by terartdevipipi
New York City Department of Health Mental Hygiene laid out a series of guidelines to recommend a gradual salt cutback in pre-packaged and restaurant menu items, according to FoodConsumer. This follows consultations with NYC's experts from the food industry and health sector.
Tags: eating, food, health, salt
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January 29th, 2010 by terartdevipipi
Welcome to Punter2punter.com Blogs. This is your first post. Edit or delete it, then start blogging!
Posted in Uncategorized | 1 Comment »
