Cooking with a Crock Pot

Electronic safeguards allow cooks to put their minds at rest and go on with their Temperature systems and timing mechanisms allow precise control. Throw a few good ingredients in the pot in the morning, and come home that evening to a tasty meal just like grandma used to make Crock pot cooking is easier than ever before. Crock pot cooking is the answer for old fashioned nutritious meals. Most working people these days do not have the time to stand around watching the stove.

Conventional cooking usually requires a good deal of time and energy, two things which are in short supply in this busy age. Surfaces are dishwasher-safe and Teflon coated, making clean-up a breeze. Cleaning up after crock pot cooking is made easier too! Some models are even designed to be microwavable, which is great for reheating leftovers.

Electronic safeguards allow cooks to put their minds at rest and go on with their day, knowing that the crock pot is doing what it is designed to do. Temperature systems and timing mechanisms allow precise control. Throw a few good ingredients in the pot in the morning, and come home that evening to a tasty meal just like grandma used to make Crock pot cooking is easier than ever before. Crock pot cooking is the answer for old fashioned nutritious meals.

Most working people these days do not have the time to stand around watching the stove. Conventional cooking usually requires a good deal of time and energy, two things which are in short supply in this busy age.

Cantonese Regional

It’s not unusual for a patron to be brought a live fish or crab at the table as proof of the freshness of the In many restaurants, guests can choose their meal from a seafood tank in the dining room. As an honor to guests, freshness is one of the ultimate ‘ingredients’ in Cantonese regional cooking. Chinese courtesy demands that a guest be treated with honor, and to present a guest with anything less than perfection is the height of rudeness. In true Oriental fashion, a meal is poetry, with every part of it contributing to the overall effect.

Chinese cooking is a presentation of texture, color, shape and aroma with even the name of the dish contributing to its overall presentation. All Chinese cuisine takes far more into account than the flavor of a dish. For many who are used to the more rich, spicy and complex flavors of Hunan and Szechwan cooking, Cantonese cooking may seem bland – but the subtle blends of flavor and aroma are created by the hand of a master chef. The spices used in Cantonese cooking tend to be light and simple: ginger, salt, soy sauce, white pepper, spring onion and rice wine.

The light, delicate sauce, quick cooking and subtle spicing allows the natural flavors to shine through rather than being overwhelmed and blending together. Its proximity to the sea offers a veritable marine cornucopia to be added to its dishes, making possible such delicate mating as Seven Happiness, a dish that includes shrimp, scallops, fish and lobster along with chicken, beef and pork. Of all the Chinese regions, Canton (Guangdong province) has the most available food resources. Simple spices and a wide variety of foods used in cooking characterize Cantonese cuisine.

Easily the most well-known of the Chinese regional cuisines, Cantonese cuisine comes from the region around Canton in Southern China.

Fast Food Restaurants

With the onset of fast foods and the quick cook and ready cooked meals available along with the ever increasing choice of world cuisine, As long as the health and hygiene departments vet these establishments and our choices are varied, of good quality and healthy their use can be a good alternative to cooking our own meals. Although some believe this to be a bad thing it has fuelled a new market in available meals that are only a phone call away. People are spending more of their time and money in the world of fast foods and restaurants.

With the large amount of ready meals available, the option of spending time in the kitchen becomes less and less appealing. Cooking at home has become less of a choice and more of a chore. Most people that have cooked their own versions and varieties of local, Chinese, Indian or other international cuisine believes it does not have the same taste or texture and will often opt for a more authentic meal from their local restaurant or take away. From the sandwich shop to the award winning restaurants, we can always find a place that prepares and sells the food we want at a reasonable price, although cooking or preparing food for ourselves may be a cheaper or healthier option it never seems to taste the same as our local restaurant.

The ever-increasing divergence of foods that is now available to us at our local stores and eating-places only help to confuse and tantalise us into new culinary experiments and delights. As a staple of life our need to eat has developed from a basic form of simply feeding our bodies with the fuel it requires, to a complicated art of presentation and taste combined with our intrinsic need to experiment with everything we see, touch, smell and of course taste.