by jaffar

Ice cream has a long history as a popular dairy food item. It has evolved from a manually manufactured household product to a very automated industrial product. If you are a chocolate lover, you will not be surprised to hear that chocolate ice cream is an American favorite. This ice cream is wonderfully rich and chocolately, as it contains both cocoa powder and semisweet chocolate and its silky smooth texture comes from using a custard base.

Ice creams that start with a custard are made from cream, sugar, eggs, and flavoring. Each ingredient contributes to the ice cream’s smooth texture and rich flavor. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. The next ingredient, sugar, gives the ice cream its smoothness. The eggs are necessary for smoothness and also gives the ice cream its nice color.

This dessert is the result of a happy accident. I’ve been working with a liquor company on developing some recipes and after a couple furious days of recipe-testing, I had a zillion containers of various odds-and-ends lying around. As the ice cream is still quite soft once it has been churned in the machine, transfer it to a storage container and place it in the freezer for a few hours before serving. This also allows the flavors to mellow. Although I prefer to eat homemade ice cream the day it is made, it can be stored for a few weeks in the freezer.

Ice cream cakes do not have to be complicated. They can be fun, simple and easily done at home. Ice cream cakes can be almost any flavor or combination of flavors, although I don’t recommend using fruit in the ice cream, as it tends to be hard to eat when frozen. Includes a list of favorite ice creams, which includes several kinds of chocolate. Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it’s really cold. Please purchase online www.indomunch.com in Newyork city.

Representing the Indian Chinese food Ice cream in the website www.indomunch.com

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Fish are easy to get from the market, it riches with omega three so it is good for your heart. Fish are easy to cook and there are a lot of ways to cook it,hereby one way to cook it

The Best Way to Barbecue Fish by Patrick Tang

When coming to barbecue fish, there is a general fear that all the fish will end at the bottom of your barbecue stove as opposed to the well presented pictures in any recipe book; more importantly, remaining as on whole piece at the end of the process. So how does one get that delicious barbequed fish, just right? How do you prevent your fish from sticking to the grill and falling apart?

The primary reason why food sticks to the barbecue grill and falls apart is that the grill is not hot enough when the food is placed on it. You need to get the grill hot enough to not only produce the aromatic sizzling sound but also will continue to do so during the whole cooking process.

Secondly, you need to ensure that your grill is clean. Often food particles get stuck on the surface of the grill and these are areas that your fish may stick to. Keeping a clean grill will reduce the chances of your fish sticking.

Fish normally do not take a look time to cook and it is very important to be very aware of this a barbecue setting. People tend to over cooked it causing it to dry out rather than the deliciously juicy flesh. To ensure that you don’t over cook your fish, make sure it is not frozen and it is at a cool temperature but not cold. Try not to use frozen fish at all if you can help it as fish loose its subtle texture and taste when frozen. These qualities also deteriorate rapidly if fish are kept in room temperature for an extended period presenting health risk.

Flipping your fish is like cooking a good piece of steak, you flip it only once. The tendency is not only to flip it more than once but trying to lift it up to see whether it is cook or not; these actions are sure recipe for disaster. The best way from avoiding this rather uncontrollable tendency is to use a timer. Invest in one, put the fish on, set it to the right duration, go away, come back and flip it when the alarms go off. The other trick is to always place the skin side face down first (if the skin is retained and this the recommended way of cooking fish in a barbecue as it helps to hold the flesh together). Furthermore, it adds the crispy texture to the whole dish.

So far, cooking time has been mentioned a number of times but how long is that, unfortunately this one of those ‘how long is a piece of string’ question – it all depends on the thickness, temperature of your stove and your cooking technique. However, fish in general take much shorter time to cook than meat, a lot shorter. If it is a whole fish you are cooking, slice diagonally across the middle section of the fish (the thickness part of the fish), make a few slices of about 2cm apart. This will allow the heat to get through evenly.

Another way to prevent sticking is to wrap the fish in foil. This way, you can also add flavorings, such as lemon juice and butter. Often you will find that this is the easiest way to keep your fish moist. It is much more difficult to prevent drying out when the fish is placed directly on the grill. However, keep in mind that this will prevent some of the taste of the barbecue from penetrating the fish.

A good invention has been that of the fish basket. You can place your whole fish inside one of these and place them on the barbecue grill. The advantages of these are that you can flip the entire basket, instead of attempting to flip the fish without it breaking. It will also prevent pieces of fish from falling through the bars of the grill.

Recipe of the Day – Barbecue Snapper with Chutney and Parsley

Serve
1. 2 People

Ingredients
1. 1 x 3/4 kg of Snapper whole
2. 1 Cup of freshly chopped Parsley
3. 2 Tspn Apricot & Date Chutney
4. Juice from half a lemon
5. 4 Tspn of Macadamia Oil
6. Salt & Pepper to taste
7. Aluminum foil for wrapping

Method
1. Ask the fishmonger to scale and clean the fish for you but keep it whole instead of fillet it. Make sure it is wiped dry using paper towels.

2. Make diagonal slice cut across the mid-section of the fish but do not cut through the bones and seasoned the whole fish with salt and pepper.

3. In another bowl, mix the chopped parsley, macadamia oil, apricot & date chutney and lemon juice together, add a bit more salt and pepper.

4. Spoon some of this mixture into the stomach of the fish and rub the rest throughout the fish. Wrap the fish using the foil and let it stand in a cool place for 30 minutes.

5. When your barbecue stove is ready, place the wrapped fish on the center of the stove. Let it cooked on one side for 5 minutes and turn it over (once only) for another 5 minutes. Note that depending on the thickness, you might need to vary this cooking time a bit.

6. Once it is cooked, unwrapped the foil but be careful of the steam in the wrapping, transfer it to the serving dish and serve hot. Make sure you transfer all the juice in the wrapping to the serving dish as well.

Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet for the Australian Community.

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by Brad Martinson

Shrimps are available in a variety of forms. They are common, small invertebrates that can be encountered in nearly all marine ecosystems. Some species have adapted to living in freshwater. Shrimps are characterized by a semitransparent body flattened from side to side and a flexible abdomen that ends in a fanlike tail. Shrimps are among the most popular shellfishes in America. Shrimps are harvested when they weigh 40 grams or more. Tropical shrimps are usually much bigger than their Arctic counterparts and, in shops and on restaurant menus, are often called giant shrimps, king prawns or scampi. Shrimps and scampi can be pale pink, red, translucent with green or white tinge. The pink shrimp and the smooth pink shrimp are both similar in colouration, with both of them lacking bands or blotches on their legs. The smooth pink shrimp is very similar in size, colour, and body characteristics to the pink shrimp, but it lacks that particular spine or lobe on the curve of the abdomen. Crustaceans have a number of jointed legs, two pairs of antennae and may also have a pair of nippers. Shrimps mature initially as males in the first year, or in the second year.

Finding And Fishing Shrimps

Like fish, freshwater shrimps are found over a wide area. This is why their requirements differ depending on where they come from. Fishing is done by daylight down to a depth of around 20 metres, with drifts lasting from 15 minutes to two hours. They are located in the intertidal zone close to estuaries where they provide nurseries for fish, crabs and other creatures. The tropical shrimps that may end up on your plate are causing serious environmental problems in the tropics, in the form of devastated mangrove forests, ruined farmland, over-fishing, depleted ecosystems and heavy social and economic losses to the local population.

Nutritional Value Of Shrimps

Shrimps can be part of a healthy diet. They are low in fat and calories, can be boiled, fried or grilled.
Shrimps as well as prawns contain plenty omega-3 fatty acids. These fatty acids are known to be good for your heallth. They are believed to help prevent against heart disease, circulatory diseases and many other types of illnesses.

Preparing Shrimps

To prepare shrimps pull off their legs. Then the shell can be removed easily. Legs are used for swimming in some shrimps, prawns and in many crabs. The first and second pair of tadpole shrimp legs differs from other legs by the four inner lobes. The shrimps are dumped into the boiler which consists of a large iron tank which nests inside of another tank. When the shrimps are cooked the inside tank is raised and tipped over by a tackle.

Prawns and Shrimps

Prawns and shrimps will only get the pinky white colour when they are boiled for eating. Prawns and shrimps must be stored in seawater with an aerator and will give the best results when they are still alive. Prawns as well as shrimps are also available cooked and fresh or cooked and frozen.

There are thousands of delicious recipes for preparing shrimps. Get the best free shrimp recipes at http://www.weloveseafood.com/shrimprecipes.html

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