Artikel: Tips Agar Roti Manis, Empuk dan Mengembang

Tips Agar Roti Manis, Empuk dan Mengembang
kiriman: Bunda Suhaila, Stabat- SUMUT
Resep jitu agar roti yang kita buat manis, empuk dan mengembang dapat dilakukan dengan rincian sebagai berikut:

1. Gunakan campuran resep tepung terigu berkadar protein tinggi dan terigu berkadar protein rendah dengan perbandingan 3:1.

2. Penambahan resep margarin dan garam sebaiknya dilakukan saat adonan sudah tidak lengket di tangan.

3. Agar aroma dan rasa roti lebih variatif gunakan campuran resep mentega dan margarin dengan perbandingan 1:1.

4. Pilih ragi atau instant yeast dalam kemasan siap pakai. Perhatikan juga tanggal kadaluwarsanya.

5. Cara mengetes ragi: larutkan dulu ragi/instant yeast dalam air matang atau susu segar. Tunggu selama 2 - 3 menit. Jika ragi tidak bereaksi berarti telah mati dan tidak dapat digunakan.

6. Proses pengadukan resep adonan bisa menggunakan mesin atau manual. Jika manual jangan terlalu keras membanting adonan. Karena akan membuat ragi mati dan adonan tidak mengembang. Apabila menggunakan mixer, cukup dengan kecepatan sedang.

7. Setelah resep adonan ditimbang, tutup dengan serbet basah agar kelembabannya terjaga.

8. Jangan terlalu lama membiarkan resep adonan yang telah mengembang, karena over proofing akan membuat roti menjadi asam.

9. Olesi permukaan roti dengan campuran resep susu cair, telur dan madu, agar teksturnya lembut dan warnanya bagus.

10. Panggang dalam oven 180 derajat celcius selama 20 menit. Setelah roti dikeluarkan dari oven, olesi dengan margarin cair, beri topping sesuai selera.***

-----------------------------------------------
source: Tabloid Lezat

=================================================================

Planning for those Holiday Meals

It is that time of year again when everyone begins to think and prepare for the large family dinner parties.

If this is the year that you have been chosen to prepare Thanksgiving dinner for the entire family you may be feeling overwhelmed. But, as long as you prepare and have everything ready beforehand, your dinner could be that special wonderful meal and will turn out to be a joyous time to remember for you and your family.

Start planning your Thanksgiving dinner around Halloween. Yes, that is correct about one month in advance. You will need to choose what recipes you plan on serving. You will have plenty of time to scout for new recipes and maybe try a few on your family. You may wish to order either a turkey or ham that has already been prepared or you may prefer a fresh turkey to a frozen one. A fresh turkey does have a better taste than those frozen ones and they are easier to prepare, so go with this option if you can.

Go through your pantry and see what you have in the way of spices and flavorings that you may need to prepare some of your favorite dishes including all of those unique dessert and cookies that everyone loves. If you do not have everything that is in the recipes, write a list and begin to shop. Yes, it is fine to shop for your holiday meal three weeks before it is time to cook. If you wait until the last minute to find out that you are out of brown sugar, you may get to the grocery store and find out they out also sold out. So, plan ahead and have all the ingredients you need ahead of time, except for the items that can perish like the turkey. You can even order your fresh turkey from the grocery store and tell them the day you will pick it up. If you buy frozen, it will need to thaw in the refrigerator for at least 48 hours before roasting.

About two weeks before Thanksgiving, check to see that you have your china ready and any other eating utensils and serving trays, cleaned and ready for use. At this time you can also decorate your home with all the colorful and unique holiday decorations. This is also the best time to get out the card table or add a leaf to your dining room table. You do not want to wait until Thanksgiving Day to prepare your home for your family. If you need to, you can even rearrange your furniture to accommodate the guests.

A couple of days before the dinner party, you can begin to prepare things like the vegetable tray, the cheese balls, or other appetizers that will be able to last a couple of days. The day before Thanksgiving, you can bake all of your pies, cakes, cookies, and other yummy treats. Now, on the big day you can roast your turkey or bake your ham. And begin to set things out such as appetizers.

Now, all you have left to do is wait for your family to arrive and enjoy your Thanksgiving dinner.***

----------------------------------------------------------
by Teresa Ruddock
About the author: Teresa Ruddock Is editor of a number of websites including http://247cookware.com and http://www.greenteahealth.i nfo

Artikel: Tips Mengolah Bahan Roti

Tips Mengolah Bahan Roti
kiriman: Bunda Suhaila, Stabat- SUMUT
Tren mengonsumsi makanan yang serba praktis bagi masyarakat modern seperti sekarang ini merupakan fenomena yang tidak dapat dibendung lagi. Jenis resep makanan yang praktis serta kaya akan nutrisi, pasti menjadi pilihan. Apalagi bagi Anda yang tergolong orang yang sibuk dan tidak ingin repot, mengonsumsi roti merupakan pilihan yang tepat.

Membludaknya bakery shop baru yang terus bermunculan atau yang lebih mudah dijumpai yakni tukang roti yang lewat di depan rumah sepanjang waktu, makin memanjakan kita untuk tetap mencicipi resep sepotong roti. Makanan praktis ini begitu populernya disemua kalangan, penggemarnya pun tidak terbatas hanya anak-anak atau remaja saja, tapi juga orang tua.

Tak ada yang bisa menyebutkan secara pasti kapan resep roti ditemukan oleh manusia. Sudah sejak beberpa ratus tahun yang lalu, roti merupakan makanan yang bernilai dalam berbagai bentuknya dan dijadikan makanan pokok oleh banyak penduduk di dunia. Oleh karena kelainan kebisasaan makan di masing-0masing negara, maka ukuran, bentuk dan susunan rotinya berbeda satu dengan lainnya. Berbagai jenis resep roti, ada roti resep Perancis, resep Wina, resep Italia, Rekanan resep Belanda, resep Kismis, resep Rye Egg, resep Twist, resep Gandum Pecah dan yang terkenal adalah roti resep khas Arab yang di bakar di dinding tungku.

Zaman dulu roti dibuat dari resep gandum yang digiling menjadi tepung terigu murni yang dicampur dengan air dan dibakar diatas batu panas atau di dasar oven yang sangat sederhana. Seiring dengan perkembangan zaman dan makin banyak pakar bakery, kini roti yang kita kenal makin banyak macam resepnya.

Ada begitu banyak jenis roti, mulai dari roti tawar polos hingga roti aneka isi, biasanya orang menyebutnya dengan roti manis. Sebutan roti manis ini agak sedikit unik, karena resep rotinya ada isinya, yaitu berasa gurih dan manis.

di negara kita, roti manis sangat variatif sekali. Mulai dari rasa hingga bentuknya yang cukup lucu-lucu dan mengemaskan. Tak heran, banyak orang memilihnya sebgai sajian yang praktis untuk bekal, entah itu untuk liburan ataupun bekal ke kantor.

Nah, daripada selalu membeli roti, tak ada salahnya Anda mencoba membuat roti resep sendiri, pasti mengasyikkan dan jangan takut gagal. Coba!

Bahan Roti Yang Harus Diperhatikan:

1. Tepung
Pada umumnya tepung terigu merupakan tepung yang paling sering digunakan untuk membuat roti, karena kandungan proteinnya cukup tinggi. Saat diadoni, protein akan berubah menjadi gluten yang kemudian akan memberi tekstur yang bagus pada roti. Jadi, makin tinggi proteinnya, makin bagus pula roti yang dihasilkan. Tapi tak jarang pula, untuk mendapatkan resep roti yang lembut, banyak para bakery mencampurkan resepnya dengan tepung terigu yang proteiinnya sedang.

2. Ragi.
Bahan pengembang yang paling populer untuk resep roti ini ada 3 jenis yakni:
1. Ragi basah, aromanya lebih tajam sehingga roti yang dihasilkan lebih khas baunya, namun penggunaanya kurang pas.
2. Ragi kering, begitu juga dengan ragi jenis ini, pemakaiannya cukup ribet karena harus dimasukkan ke dalam air dulu.
3. Ragi Instan, jauh lebih praktis dan penggunaannya cukup mudah karena tinggal diaduk dalam adonan.

3. Gula
Adonan resep roti yang menggunakan ragi, harus menggunakan gula. Mengapa? karena gula berfungsi mengaktifkan ragi. Tidak hanya itu saja, gula juga membuat warna roti lebih cokelat. Macam gula yang bisa digunakan, ada gula pasir, brown sugar, madu atau sirup gula.
4. Garam
Dalam penggunaanya yang sedikit, penambahan garam pada adonan resep sangat besar fungsinya selain memberi rasa asin. Saat memasukkan garam, sebaiknya jangan dicampur dengan ragi karena akan menghambat kerja ragi.

5. Telur
Tidak bisa dipungkiri, roti yang menggunakan telur akan terasa lezat dibandingkan yang tidak menggunakannya. Banyak orang cenderung menggunakan kuning telur ketimbang putihnya. Karena, rasa roti akan lembut dan warna kuningnya akan lebih menarik.

6. Lemak
Yang sering digunakan adalah margarin atau mentega, khusus resep roti buatan Italia biasanya menggunakan minyak salad. Bahan ini akan membuat roti lebih kaya rasa dan juga lebih lembut.

7. Cairan
Bisa menggunakan air ataupun susu cair, karena fungsinya sama-sama melembutkan roti.***

-------------------------------------------------
source: Tabloid Lezat

===================================================================
Buying a Barbeque Grill

Do you enjoy eating outdoors? Many people appreciate the fresh air and attractive views available at many camping spots or sometimes from their own backyard. One way to get the most from having a meal outside is by cooking it yourself over a barbeque grill, which is not difficult if you become familiar with a few safety tips and helpful hints. But before reaching that point, you will want to purchase a suitable grill for outdoor use. Here are some tips that can help you select one that will suit your lifestyle.

1. Decide how much you can afford to spend. A $50 charcoal brazier might fit your budget best for now. Over time, you could save a few hundred dollars to buy a more deluxe model with an outdoor light and optional side shelves. Plan your purchase before walking into the store so you won't be talked into spending more than you can afford.

2. Select a preferred style of cooking grill. Some people prefer the old fashioned method of charcoal briquettes that are ignited by lighter fluid. Other folks like to use a plug-in electric model that cooks more evenly. Some outdoor cooks want to use a gas grill. Check out each type at your favorite sporting goods or department store. Each style requires the purchase or preparation and storage or maintenance of fuel components like charcoal, kerosene, gas, or electric outlets.

3. Carefully choose the most useful auxiliary items. Don't be lured into paying hundreds of dollars more for items you won't use. You can get stainless steel casings, a warming section, burner controls, a nighttime light, the barbeque utensil kit, and a host of other options that look great at the store but may sit idle at home. You can always add more features later if you feel they are needed.

4. Shop for the best deal. Try to plan ahead and buy your grill at the end of the summer when patio and lawn items go on sale. Compare styles, costs, and features among various stores, and ask about sales events or rebates to further reduce the cost.

5. Have a storage area in mind. To make your barbeque last, get one that will fit a suitable place in the garage, shed, patio, or basement. You may want to invest in a vinyl or other type of cover to help prevent rust and mold.

If you plan to cook outdoors, it may be helpful to check out patio furniture or a picnic table when you shop for a grill. Sometimes you can buy a certain amount of merchandise and get a ten percent or higher discount. To cut costs, think about using paper plates and plastic table service for family and/or guests. If desired, you can always use regular dishes for special occasions. ***

---------------------------------------------------
by Charles Kassotis
About the author: For more information about selecting and using barbeque grills, along with a variety of features and options as well as safety tips, visit The Barbeque Spot at http://www.barbequespot.com

=============================

Health Benefits for Chai Drinkers

What is Chai Tea?
"Chai" actually means "tea" in Hindi, so calling "chai" "chai tea" is actually rather redundant. However, marketers in the western world thought that "chai tea" would help them sell the "new" product to the western market. Chai is actually centuries old, with its origins in India. Generally, it is a milky, spiced tea made with black tea, cinnamon, ginger, cardamom, cloves, pepper, and various other spices. It is usually sweetened - most commonly with sugar, but some drinkers prefer honey. There is not a universal recipe for chai, as different drinkers like it different ways, so the spice list can change depending on who's making it.

It is most likely this list of ingredients not often found in western beverages that makes chai seem "exotic" to westerners. But in India, chai is as common as tea is in Britain and coffee is in the United States. In fact, it's so common that in many Indian households, the first thing a host offers a guest is a cup of chai.

Potential Health Benefits of Chai
Some tea companies tout the health benefits of drinking their chai product - but buyer beware. While chai is certainly better for the body than a drink such as coffee, because not all chai is made with the same ingredients, it's not really possible to state that chai is universally beneficial. And it's also more likely to benefit the drinker when the drinker has brewed his/her own chai, rather than buying boxed chai or chai in tea bag form. Why? Simply because the spices and herbs being used are much fresher. Here is a list of some of the benefits of the different ingredients in most chai recipes:

1) Cinnamon: In a recent study by the US Agricultural Research Service, cinnamon has been shown to benefit diabetics because the cells are less likely to let insulin in. In lab rats with Type 2 diabetes, cinnamon helped lower blood pressure and prevented cell damage. Cinnamon's oils also help to stop the growth of certain bacteria and yeasts.

2) Ginger: In the Far East, ginger has been used for over two millennia to treat upset stomach, diarrhea, arthritis, and heart disease. Recent research by western scientists also suggests that ginger may help lower the risk of colon cancer.

3) Cardamom: Like ginger, cardamom is often used to soothe digestion problems. But it is also used to treat respiratory problems such as asthma or people suffering from other kinds of respiratory spasms. Further, in Saudi Arabia, animal studies have shown cardamom to have anti-inflammatory properties, reducing muscle spasms.

4) Cloves: Used in Ayurvedic medicine as an analgesic, cloves are most often used to soothe toothaches and remedy halitosis. It also has antiseptic qualities, and can be used to kill intestinal parasites, fungi, and bacteria. These latter qualities have also led cloves to be used for treating diarrhea and similar digestive ailments.

5) Pepper: Most chai recipes do not usually contain enough black pepper for it to be of significant benefit to its drinkers. However, black pepper does reduce intestinal gas and works as an antioxidant.

Just remember: The best way to ensure that your regular cup of chai provides you with the health benefits you're looking for is to brew it yourself. Then you can select the herbs and spices that benefit your specific health condition. ***

-------------------------------------------------
by Rachel Medlock
About the author: Rachel Medlock is a connoisseur of hot drinks, including chai. She runs the informational website, http://www.MyChaiTeas.com.

Artikel: Mau Usaha Makanan, Baca dulu rahasia dan tip ini

Ingin Usaha Makanan? Baca Dulu Tips Ini
kiriman: Cahyadi Nugroho, Balikpapan.

Usaha makanan memiliki peluang begitu besar. Namun ada yang lebih penting lagi untuk dapat mengisi peluang tersebut adalah kesiapan mental. Berwirausaha membutuhkan mental yang lebih kuat. Untuk menjadi usahawan resep dan kuliner yang tangguh, diperlukan motivasi yang menjadikan usaha teresebut semakin berkembang. Motivasi adalah jantung usaha . Kesuksesan pengusaha tak terlepas dari kerja keras dan motivasi yang luar biasa. Apalagi dengan meningkatnya permintaan akan makanan resep modern semacam burger dan hotbeef akhir-akhir ini (pasar membesar) maka memulai usaha menadi begitu terbuka. Berikut hal-hal mengembangkan usaha resep makanan.

1. Tujuan
Bahwa berwirausaha memiliki tujuan yang mulia. Anda sadar berwirausaha adalah membantu orang lain atau minimal Anda tidak merepotkan orang lain. Tujuan tidak harus Anda kaitkan dengan penghasilan. Sebaik baiknya manusia adalah yang berguna bagi orang lain. Pengusaha merupakan contoh dari manusia yang memberi manfaat orang lain. Anda bisa memberi kesempatan kerja karena Anda memiliki karyawan, Anda bisa menyenangkan pembeli karena mereka memenuhi kebutuhan dasar yakni makan atau Anda bisa menggerakkan usaha orang lain lewat bahan baku yang Anda beli dari pedagang ayam dst. ini adalah sebuah gerakan yang berulang-ulang yang saling memberi manfaat. Anda boleh berangkat dari niat karena ingin mendapatkan uang yang lebih banyak, tapi uang yang lebih banyak akan datang saat Anda sudah membuat orang dalam bisnis Anda juga kaya.

Cinta
Memasak selalu dikatikan dengan hobi atau kesenangan. Anda akan lebih cepat memulai usaha ini jika Anda mencintai dunia kuliner dan resep. Hobi adalah salah satu pertanda dari Allah kemana sebenarnya kita mulai usaha. Anda mencintai masakan atau minimal gemar makan bisa menjadi modal awal untuk melangkah.

Jangan Takut
Percayalah bahwa keberuntungan lebih berpihak pada orang yang berani. Memulai usaha tidak perlu takut. Resiko gagalnya sangat kecil sekali. Dari sisi modal Anda bisa mulai dari skala dapur, keahlian tidak ada masalah bahwa memasak bisa dilakukan oleh siapapun asal dengan hati (perasaan) maka resep masakan enak dan pembelinya insyaAllah ada karena orang hidup butuh makan. Dengan melihat potensi tersebut tidak ada alasan untuk takut memulai usaha. Anda juga bisa memulai dari skala yang paling kecil dengan biaya minim.

Hadapi Tantangan dan Kesulitan
Mengembangkan usaha bukan berarti tidak ada tantangan. Tantangan dan kesulitan bisa jadi muncul dari dalam atau kondisi eksternal. Percayalah bahwa tantangan yang datang bisa diselesaikan. Seperti sikhlus hidup usaha makanan juga menghadapi kerikil tajam di tengah jalan. Anda mampu menhadapinya. Dan setiap ada kesulitan pasti akan datang kemudahan. Aneka tantangan dan kesulitan semacam isu negatif dunia makanan, kesulitan modal, kegemukan, persaingan yang tidak fair, masalah suplai bahan baku, karyawan yang tidak jujur dst justru akan menjadikan Anda pribadi yang lebih matang. Dengan melewati dan menyelesaikannya, Anda akan semakin kuat.

Belajar
Anda tidak perlu takut jika tidak menguasai bidang resep dan kuliner. Pelajari semua detail dengan penuh semangat. Jangan percaya bahwa bakat menentukan keberhasilan seseorang, lebih penting dari itu adalah keinginan yang kuat. Keinginan yang kuat untuk mempelajari bisnis resep dan kuliner adalah dasar untuk menjadi sukses. Bahkan Anda pun yang ahli harus tetap belajar karena dunia berkembang. Jika tidak maka Anda tertinggal.

Berani Berubah
Perubahan merupakan bagian yagn tidak terelakkan dalam hidup. Berani melakukan perubahan dalam hidup bisa mejadikan Anda tetap sukses. Bisnis makanan adalah fashion, mudah berubah dan dipengaruhi. Anda harus memperhatikan perubahan yang terjadi. Amati trends dan siklus umur bisnis sehingga Anda tidak tertinggal.

Sadar Potensi Diri
Menyadari potensi diri bukan berarti sombong tapi menyadari keberadaan dan anugerah yang telah diberikan Allah SWT. Bahwa setiap orang berhak untuk mendapatkan keberhasilan baik dari sisi finansial atau manfaat kepada orang lain. Tiap orang punya potensi, jangan matikan potensi Anda. ***

----------------------------------------------------------
source: Tabloid Lezat

==================================================================

Making a Perfect Spanish Tortilla.

Spanish Tortilla, how to make this traditional Spanish dish as well as a few interesting variations.
Mexican and Spanish Tortillas are not to be confused as they are two very different dishes. Likewise this Spanish omelete is only a distant cousin to the French omelette as it is not folded but is quite thick and flat and normally contains potato and sometimes bits of meat or other vegetables. Traditionally the Spanish tortilla was taken by the peasants into the fields where it was eaten cold between two slices of homemade bread covered in Olive Oil.

It is often served in slices, again cold, in tapas bars. However it can equally well be enjoyed hot with a side salad and some crispy bread and as such is an important part of the health giving Mediterranean Diet.

The success of making a Spanish Tortilla lies in the turning of the omelette and cooking it on both sides. For this I use a specially designed wooden platter with a knob handle, rather reminiscent of a saucepan lid, which I bought in Spain. However provided the first side is well cooked an ordinary dinner plate will suffice. For a 4 egg Spanish Tortilla use an 8" (20cm) frying pan or smaller,so that it comes out good and thick. It goes without saying that Olive Oil should be used to cook it in.

Basic Spanish Tortilla.
Ingredients:
I kilo potatoes 4-5 eggs 3 Tbs. chopped onion ( optional ) half tsp. salt. 50 ml. Olive oil

Either dice or slice the peeled potatoes. Heat the oil until very hot then add the potatoes and onions, if desired. Stir to completely cover in oil and seal them. Reduce heat slightly and continue stirring and cooking, without browning, for about 15 minutes. Using the edge of a metal spatula keep cutting into the potatoes, dicing them whilst they cook. When quite tender drain off the oil into a heat proof dish and put the potatoes in a bowl.Beat the eggs and salt together well, then stir into the potatoes and mix well.

Return the oil to the pan and reheat.Pour in the egg and potato mixture, let it set on the bottom then turn down the heat and cook slowly so it doesn't brown too fast. Run your spatula around the edge of the pan to stop it sticking and shake the pan frequently to keep it loose. When the bottom is cooked place a plate over the frying pan and turn your Spanish tortilla onto it, then return to the pan, uncooked side down and continue cooking for a further 5 minutes or so. Serves 2 as a main dish or 4-6 as an appetizer or first course.

Spanish Tortilla with Spinach.
This is a lovely healthy variation on the traditional dish.
Ingredients:
6 Tbs. cooked spinach 2 tsps. finely chopped onion 2 eggs beaten salt and pepper grated cheese 1 Tbs. olive oil
Drain the spinach well and chop finely, mix with the onion, salt,pepper and beaten egg. Heat the oil in a small pan and pour in the mixture. Cook and turn as per the traditional Spanish tortilla and sprinkle with grated cheese just prior to serving.

Spanish Tortilla with Asparagus.
Ingredients:
400 grams potatoes 100 grams cooked asparagus tips 1 onion thinly sliced 1 Tbs. chopped parsley 50 ml. olive oil half tsp. salt 100 grams brown breadcrumbs 6 eggs beaten
Dice the potatoes and cook with the onion in 2 tbs. olive oil, as per the basic recipe. When tender stir in the breadcrumbs and asparagus. Fry all for a few minutes. Mix together the eggs, parsley and salt.Add remaining oil to the pan, heat through then add egg mixture and cook and turn as for the basic Spanish tortilla recipe. Serves 6 as a starter.

Spanish Tortilla with Prawns.
Ingredients:
6 prawns, cooked, peeled and chopped 2 eggs 1Tbs.finely chopped parsley salt and pepper 2 Tbs. olive oil
Add the chopped prawns to the well beaten eggs. Season with the salt, pepper and parsley. Heat the oil well and then cook and turn as above. ***

-------------------------------------------
by Ruth Polak
About the author: Article submitted by Ruth Polak the owner of http://www.costadelsol-vacationrentals.com A web site specializing in holiday villas and apartments on the Costa del Sol and in Rural Andalucia. You will also find lots of information about Spain and Andalucia, in particular.

===============================================

Is Fried Food Bad For You?

KFC changed its image by retiring the slogan Kentucky FRIED Chicken. Instead, they became known as serving up Kitchen Fresh Chicken. Long are the days of Wesson Oil commercials that proudly encouraged yummy fried chicken for dinner.

When was the last time you saw a splatter screen? How about a Fry Daddy? It must be a pretty big sin to eat fried foods these days. Or is it?

Look at the menu at Long John Silvers; nothing but fried food. Look at any menu for that matter, deep fried beer battered shrimp, fried clams, French fries, fried potatoes, fried eggs. Outback restaurant has the Blooming Onion, that puppy is soaked in oil. Fried Fried Fried.

So perhaps no one is trying to say that fried food is good for you, but nations sure are indulging in the grease laden foods, especially Americans. Perhaps this isn't a good time to bring up the Obesity statistics. But here's the kicker, "It tastes so good!" Granted, some fried foods are just too greasy, but a majority of them just taste delicious. That's why loads of indulgers treat themselves to a so many artery-closing delicacies!

First there were the French fries, now there are deep fried dill pickles and deep fried Oreos? How did THAT leap happen? Don't forget deep fried ice cream and deep fried peaches. Of course what menu isn't complete without the deep fried mushrooms, deep friend cheese sticks, and deep friend cauliflower? Perhaps if you deep fry vegetables, it's a little healthier? Is that how it works? Or if you deep fry already fattening nibbles, such as ice cream and Oreos, then it doesn't really matter because you're already cheating?

Nevertheless it continues. There's deep fried strawberries, Snickers, potato salad, zucchini, tofu, cheesecake, rice balls, bananas, corn, shrimp, and even deep fried turkey. Product flyers claim the winged bird is "so much juicier when cooked in a deep fryer!" So we got rid of the little table top Fry Daddy and went for the floor model turkey fryer. Umm, ok.

Then there's the big decision about what kind of oil to use? Olive, peanut, vegetable, canola, lard, butter, margarine or Valvoline 10-40? Certainly don't forget to check out your saturated fats against your polyunsaturated fats versus the monounsaturated fats.
Maybe you should say fats. Did we ever decide if fried was a bad word? Perchance the better word is Saut ed. Indeed. Saut ed Oreos - much healthier! ***

-------------------------------------------------
by Ronald Yip
About the author: Author: Ronald Yip Please visit my website at: http://www.recipeslovers.com Visit Internet's Unique Market Place for Info Products at: http://www.alphasoft.cc/links/recipes.php