Wedding cakes

Wedding Reception Wedding Cake Wedding Rec

Cakes have always been a characteristic of wedding celebrations, although in times past they weren’t always eaten. Originally made from wheat, a symbol of fertility and prosperity, they would have been thrown at the bride!

Around 100B.C. The Romans began baking wheat and salt into little cakes to be eaten, although some would have been crumbled over the mind of the bride as a sign of good luck. The early Greeks used a sweeter mixture of honey and wheat, however all these’cakes’ would have been more like a biscuit as opposed to a soft cake. In medieval England flour based sweet foods were included in several celebration feasts.

In some areas it was customary to place the cakes in a heap. A tall stack of cakes was an indication of wealth. From the 17th century the plum cake was introduced to England from France, although less affluent ceremonies sometimes had a”bride’s pie” as the centrepiece of celebrations. This was a sort of mince pie, made with sweet breads or a savoury mutton pie and inside would have been put a ring. Custom says that the lady who found the ring will be alongside wed..

At the middle of the 19th century it became customary to send some of cake to people who could not attend the wedding. Hence it became necessary to make bigger cakes with more tiers. The tiers gradually becoming divided by columns. Although this style of white tiered cake has become traditional in many countries, in other cultures wedding cakes are created from many different different ingredients, Pest Removal, shapes and are often more vibrant.

Add garlic to your diet

Garlic, Herbs, Cooking, Food, Healthy

Closely associated with onion, shallot, and leek, garlic has been known for more than 5,000 years for its special smell, taste and healing powers. Throughout all recorded history, people have been using garlic for a number of purposes; either culinary or medical. It come as a surprise to some, but apart from Bee Removal Orlando¬†its legendary powers to”scare vampires away,” garlic has been considered for centuries a natural health improver that originates from a simple perennial plant.

Because of its many components, garlic has been found to reduce blood pressure and thus reduce the incidents of strokes, stop hypertension, improve the human immune system, prevent heart disease -by enhancing the elastic properties of aorta in the elderly-increase the body’s strength and energy levels, lower cholesterol levels and combat cancer-due to its high diallyl sulphide concentration. In a nutshell, garlic is one of the best natural healing herbs and anti inflammatory ingredients now available.

In the earliest times, garlic has been used as a post for diet. In fact, garlic was consumed by early civilizations on a daily basis. This herb’s unique capabilities come from its components, such as calcium, selenium, zinc and potassium. From curing an upset stomach to fighting infections, garlic was integrated in modern medicine practices and has experienced tremendous success for its positive results.

Since garlic is readily incorporated into a meal, an individual can chop or crush garlic bulbs and individual cloves after peeling them or even add the whole garlic head for some extremely tasteful culinary inventions, this aromatic ingredient brings an excess tone of healthy nutrition to everyday cuisine. After garlic is consumed, it is absorbed into the bloodstream and then diffused through various organs. Patients suffering from intestinal upsets have added 7-9 cloves of garlic in their daily diet plan so as to keep the acids released within the stomach from growing over a specific amount. Fresh garlic is also directly applied in the naked skin’s surface, if one suffers from athlete’s foot, skin infections and acne. Moreover, fresh garlic mixed with honey can be a really effective home remedy for colds, throat irritations or other areas of the human respiratory system that might be affected during a period of influenza.

Finally, those hesitating in adding garlic to their daily diets due to the characteristic odor that causes bad breath, there’s always the solution of chewing gum a strong gum, fresh parsley leafs, thyme or peppermint, right after having a meal which contains any quantity of garlic. Always remember to select from firm garlic bulbs, which can be taut, unbroken and white or light in color. It’s essential to keep garlic stored in dry, cool areas and when properly stored, garlic may last for several weeks. Concluding, if you are not a garlic fun, avoid buying braids of garlic to hang in your kitchen cabinets, as its bulbs will be spoiled before you’ve got an opportunity to use them. Bear in mind that garlic is an excellent germs fighter, antibiotic and powerful health agent, making it a great natural addition to your meals. Eat garlic and maintain health issues, such as migraines, flu and blocked arteries, always far away.

Honey as a sweetener

Honey, Cinnamon, Bowl, Bee Honey

Both sweeteners contain fructose and glucose. However, for glucose, in the process of manufacturing, the natural acids, protein, nitrogen components, minerals and enzymes in the sugar cane are ruined, whereas honey, a natural sweetener, issues only to nominal heating.

Here are three honey nutrition facts which will make you feel great about eating honey:

One:

1 tablespoon of table sugar or sucrose contains 46 calories, while one tbsp of natural sweetener honey has 64 calories. Though honey may have more calories, we really have to use less of it because it is sweeter than table sugar. As a result, you may in fact consume even less amount of calories that you want with sugar. And in the future even though honey is more expensive, it might be more economical than table sugar.

Two:

In contrast to table sugar, honey has a healthy Glycemic Index (GI) that measures the negative effect of a certain food on the blood-glucose level. The lower the GI rating, the slower the absorption and infusion of sugars into the bloodstream and thus a more gradual and healthy digestion procedure.

Three:

Unlike honey, table sugar lacks vitamins and minerals (hence it’s been often called empty calories), they draw upon the body’s nutrients to be metabolized into the system. When these nutrients are all used up, metabolizing of cholesterol and fatty acid is impeded, contributing to high cholesterol and promoting obesity due to higher fatty acid on the organs and tissues. So the message is, if you are watching your weight, honey will be a smarter choice than sugar.

How are jelly beans made?

Jelly Beans Candy Confection Vibrant Color

It is not possible to trace the exact roots of the Jelly Bean.

The process known as panning was created in 17th century France and was used to make Jordan Almonds. Panning was done primarily by hand is now automatic, but the process has remained essentially unchanged during the past 3 centuries. The panning process gave birth to shell coating and now, large rotating pans are used to do the heavy work. It is the Master Confectioners that work on the art of mixing and adding the ingredients to create the perfect shell.

Somehow, these procedures reached the factories in America. The Jelly Beans began production there and soon earned a spot among the numerous glass’penny candy’ jars that were on display in the candy stores. Generally shops, the Jelly Beans were sold by weight and given to the buyers placed in paper bags. The Jelly Beans had an egg-like form and in the 1930s, they became part of the Easter tradition. They had been associated with the Easter Bunny was believed to deliver eggs on Easter as a sign of new life and the start of spring.

Manufacturing a Jelly Bean begins with the making of its own center. To do this, ingredients such as sugar and corn syrup among others are placed in large boilers that are heated to cook the mixture. The heated mixture is then passed through pipes and travels into the starch casting region. At this point, there are many trays containing impressions of the size and shape of the middle of the jellybean which are layered with cornstarch by machines. The mix is then squirted out on the trays and dried overnight. The next day, the cornstarch layer is removed and the beans are conducted through a moisture steam bath and are sprayed with sugar. The beans are then set aside for 24 to 48 hours.

What sets the jellybean apart from other candies is its special shell coating. This is achieved by the panning procedure. The beans are poured into a rotating drum which is known as the’engrossing pan’. While the center of the drum rotates, sugar is gradually added to build up the shell. Then, different colors and flavors are added to the mixture to provide the jellybean its signature taste and appearance. The shiny look is because of the inclusion of Confectioner’s Glaze that’s a procedure that may take 2 to 4 days. After the beans are’polished’, they’re packed and prepared for shipping to candy stores around the world.

There have been two types of jellybeans since 1976. These are the conventional and the gourmet jellybeans. Even though both types require 6 to 10 days to create, the difference is in their recipes which gives each their distinctive qualities. The conventional jelly bean generally retains its flavor just in the shells. They also are smaller and thicker compared to the traditional jellybeans.

Bubble gum history

Girl Portrait Face Freckles Bubble Gum Cut

From the early 1900s, a man named Frank Fleer attempted to think of the perfect bubble gum recipe for his candy company. He experimented with a lot of gum recipes to find it. His first bubble gum turned out to be too sticky and his recipes were not sold.

In 1928, Walter Diemer managed to detect that the bubble gum recipe by accident. He had been experimenting with different gum recipes when he stumbled upon a mixture that started to form bubbles. He took this discovery and introduced it to a grocery store to try it out. All the gum was sold in one day.

Walter Diemer brought his invention to the Fleer Company and was appointed and promoted as”Dubble Bubble” gum. To help market the gum and help people understand, Diemer educated the anglers how to blow bubbles using the gum. The salesmen in turn taught the people who bought the gum. It was a huge success and for several years the Dubble Bubble gum was the only bubble gum on the market.

The Topps Candy Company started manufacturing bubble gum at the end of World War II. The company introduced the renowned Bazooka Bubble Gum. As an added gimmick, the gum had”Bazooka Joe” comic strips onto the gum wrapper which led to its popularity. Additionally as incentives for children, the Topps Company comprised gum into the Bazooka Joe baseball cards in 1953.

Each kind and brand of bubble gum, can it be bubble or chewing gum, has its own special formula. But generally, these measures are followed in creating gum. The ingredients are placed in large steam-jacketed kettles in which they are cooked at high temperatures until melted and be as thick as maple syrup. While maintaining the high temperature, the syrup is passed through mesh screen filters. Following this, the hot liquid mix is poured into a machine that has slow turning blades. It’s here that sugar, flavoring and corn syrup are added into the mix. In making sugarless gum, sweeteners such as sorbitol, xylitol, or mannitol substitute the sugar.

Following this step, the sweetened liquid moves to a cooler in which the temperature is dropped to slightly solidify the gum and is ready for the extruder machine. The extruder machine will maneuver the gum to attain a certain texture. When set, the mix is passed through a roller in which the gum is flattened. The thinnest sheets are made into stick gum whereas the thicker sheets are made into candy-coated gum. The stick gum then goes through high powered machines in which it is wrapped, packaged and sent to different candy shops around the world.

The candy-coated gum though needs to go through more work. The thick sheets are cut into pellets and then sprinkled with powdered sugar. The sprinkled pellets are then set aside and allowed to set for 48 hours. When set, these pellets go into big revolving machines that coat them with candy until they reach the desired coat thickness. Then they go through high powered machines where they are wrapped, packaged and shipped to the different candy stores.

At the present day, blowing bubbles has become a tradition that families and friends have where they pass on the joy of blowing bubbles with bubble gum.

Yummy Oranges

Tangerines Citrus Fruit Clementines Citrus

For a high number of Americans, oranges are the most popular source of vitamin C. People generally consume this fruit in the kind of juice, which gives their body about 140% of the recommended dose of the important vitamin. However, eating the meaty segments will give you the added advantage of fiber. Doctors promote this fruit to people as a superb source of folic acid, potassium, thiamin and a few traces of magnesium and calcium.

Researchers place the origin of the tree in the southeastern region of Asia. Columbus takes the charge of bringing the seeds of the fruit to the U.S., which has become a significant hub for growing and exporting this fruit. Earlier, the fruit was very expensive as it’s not easily grown in cool climates, but now it’s regarded as the third-most popular fruit, right after apples and bananas.

Oranges hold a useful place in the household of citrus fruits. They’re added to an range of snacks and dishes, and relished in the form of juice. Their extensive use in everyday life is due to their ready availability throughout the year. To retain their freshness, it’s suggested you keep them in the fridge, but this might pose a problem when you want to extract juice.

Oranges are always removed from the branches of trees when they are ripe and ready to eat. The thin-skinned oranges are favored over the thick-skinned fruit, as they’re known to give more juice than the latter. Similarly, large oranges are not as sweet as the little – or medium-sized variety.

Why you should eat breakfast

Breakfast Healthy Orange Juice Olives Chee

According to a Harvard University – Massachusetts General Hospital study of children in Philadelphia and Baltimore schools, students who ate school breakfast had better math grades, higher standardized test scores, decreased absences and tardiness, reduced hyperactivity and improved social relations compared to children who seldom ate school breakfast.

The term”breakfast” literally means to break quickly. As we all know, fasting is the action of not eating over a time period. We

May not think of it this way, but we almost quickly while we sleep — even if we dream about food. The act of eating breakfast is literally breaking the fast!

Seventy eight percent of those people in the registry found that eating breakfast every day was an

Excellent weight control strategy along with eating a low-fat diet and exercising for an hour or more daily.

Cereal is the number one food bought in supermarkets today. The first breakfast cereal was made in 1863 in New York with a vegetarian.

So What’s a Healthy Breakfast Anyhow?

Is it sandwiches slathered in maple syrup or green eggs and ham? Well, first and foremost, a healthy breakfast should be a

Balance of carbohydrates, protein and fats.

products. Fiber is found in whole grain cereals, grains or in fruits.

To biscuits, pancakes or pastries for special occasions but on a daily basis, they should be avoided along with sugary

Cereals and white breads. These foods will bring insanity to your blood glucose level, jolting you out of the Zone. Those

Sorts of foods are digested quickly and will leave you hungry and exhausted in a just a few hours.

Research done by the Cardiff University School of Psychology, LED BY Professor Andrew Smith has shown that eating breakfast helps children function better in college than those who skip the first meal of the day. Dr. Smith says that it is

Clear that starting the day with cereal enhances psychological, cognitive and physical ability. The children are less emotionally distressed, less tired and less anxious. The study examined 213 children from 4 – 11 years old.

The results revealed kids who start the day with cereal are:

11 percent less emotionally distressed

10 percent less likely to suffer memory and attention span difficulties, than those that have no breakfast

33 percent less likely to suffer from stomach ailments.

Fat burning snacks

Watermelon Fruit Food Nutrition Healthy Ye

Whether lying awake in bed at night when hunger pangs strike, or in a social gathering where bite plates are circulating, the majority of us have experienced food cravings which are just too tough to resist. When the time comes to choose your snack, are you ready to make the perfect decision? More specifically, are your prepared to reach for a food that will actually burn more calories than it comprises? These types of foods, known as negative calorie foods, have so little energy that your body uses more energy to digest and absorb the nutrients than the food actually contains! Switching to negative calorie foods for the vast majority of your snacking, together with a good exercise program, can let you literally watch fat melt away! This report is going to offer you a jump-start in your nutrition with 10 negative energy snacks that will boost your metabolism and burn loads of calories.

1. Cabbage. I propose supplementing a daily salad with chopped cabbage strips, or locating a healthy cabbage salad recipe.

2. Celery. Drenched in peanut butter and raisins does not count.

3. Cucumber. Sliced cucumbers make a excellent addition to any salad or stir-fry.

4. Carrots.

5. Tomatoes. Cherry tomatoes are terrific snacks, or stack them on a wholesome sandwich with lettuce (another negative calorie food!) .

6. Blackberries/Raspberries/Strawberries.

7. Grapefuit. A bowl of fresh grapefruit on the breakfast table is a smart addition.

8. Watermelon/Honeydew/Canteloupe. Again, great for smoothies, nice for breakfast, great for snacking.

9. Peaches. Throw into a ziplock bag for a convenient snack at work or travel.

10. Mandarin oranges. Wonderful on salads, or with a meat like chicken.

So how does it work? Basically, your body’s response to the existence of these foods results in the production of digestive enzymes, which act like little motors to break up carbohydrates, protein, and fat. However, because of their specific vitamin and mineral content, the enzyme response to these foods is so great that there are sufficient engines to not only break down the negative calorie food, but also additional calories that are present in digestion. So a 5 calorie piece of celery may require 30 calories to burn, resulting in a negative 25 calorie intake. Amazing!

Eating Potatoes

Potatoes Fried Potatoes Eat Delicious Vege

This root vegetable is probably one of the most popular vegetables in our contemporary world. It has come a long way from its atmosphere thin origins in the South American mountain ranges.

Long before the potato reached the shores of the Emerald Isle, it was widely cultivated some 7,000 years before its introduction in Europe. The Western World didn’t even come across it before about the mid-sixteenth century and it would not make it into the Old World for another couple of decades.

This rugged tuber met resistance at first. The potato was believed to be poisonous due to the fact it is a member of the poisonous”Nightshade” family. A green potato as an example, contains a substance called”solanine” which tastes bitter and can make people ill. When first introduced to the Old World, it was used to feed prisoners and the infirm.

It wasn’t until the late eighteenth century the potato would be raised from its lowly station. Ireland began to cultivate the potato around 1780. The Irish became so reliant on this addiction result in a population explosion resulting in famine. The Irish Potato Famine hit around 1845. People starved or ate grass and weeds to ward off hunger. Today the potato has become a staple in many countries including the USA, where it is currently grown in all 50 states.

Did you know?

Potatoes are grown in over 125 countries throughout the world.
Germans eat twice as many potatoes as Americans do. Americans eat an average of about 125 pounds annually!
It is said that Thomas Jefferson introduced”French Fries” to America after serving them in a White House Dinner.
An 8-ounce baked or boiled potato has only about 100 calories.

All about Turkey

Appetite Broiled Calories Catering Celluli

All along, turkey has been associated to once a year family feasts.

The Truth Is, turkey is such a healthy meat, it should not be reserved ONLY

You ought to have turkey as part of your daily

diet. Especially the breast meat of the turkey, without the skin.

Why?

3 reasons.

1.

2. Turkey meat itself contains low fat content.

3. Turkey can be really yummy. My mom cooks a fantastic roast turkey.

Here are just two of her roast turkey

recipes.

Protein

Sure, beef

Packs lots of protein that you body needs, but red meats are high in

cholesterol.

For example, 1 ounce of turkey contains between 15 mg and 24 mg cholesterol

While 1 ounce of beef contains 20 and 30mg of cholesterol. It all adds up to a

Large gap in artery clogging cholesterol between beef and turkey. That

Means if you have heart disease or high blood pressure, switching from beef to

Turkey can make a big difference.

As for protein, USA Poultry and Egg Export Council billed turkey as the

perfect protein. It’s more protein than chicken, or even a top loin beef

steak.

That makes turkey the ideal food for growing children, athletes and anyone

Who wants lean muscle.

Fat

That means, by trimming off

The skin in chicken or turkey, you eliminate most of the fat.

On the other hand have the fat embedded in the meat itself.

To poultry alone, and taking away the skin, you effectively eliminate most of the fat.

In fact, 3 ounces of skinless, boneless turkey breast contains a mere 1g of

fat and no saturated fat. That is a weight watcher’s dream. This is about as

Healthy as you get.

This makes turkey the Perfect meat for anyone who wants to stay slim, yet eat

To their heart’s content, without consuming much fat. Still even if

You do change to turkey, watch your portion size. Double the amount you consume and

you will still gain weight.

After

all, the yummiest food contain fat.

Then again, with the ideal seasoning, all, turkey can be yummy.

Just try my mother’s recipes like her roast

turkey with rice stuffing or the roast

Turkey with bread crumb stuffing. It is time to change to something healthy and yummy. . like turkey.

Great snack

Carrots Basket Vegetables Market Carrots C

Have you ever wondered who thought about digging up an orange root vegetable and tasting it? Well somebody did and now we have carrots. Carrots are a wonderful source of vitamin A; one medium carrot can provide double the daily recommended value.

Low in fat, cholesterol free and low in sodium carrots make for a wonderful snack and healthful addition to meals. Salads can readily be garnished with carrot strips created by pealing clean dry carrots using a potato peeler. If you place the carrot strips in the microwave for 30 seconds with a tablespoon of water it is simple to curl the strips for added flair. This is a wonderful way to introduce carrots to young kids.

To make carrots extra enticing to picky eaters attempt serving carrot flowers. Run a fork length wise down a peeled carrot and then slice 1/2 inch pieces width wise.

When buying carrots look for carrots which are bright orange to orange-red in color. The shirts should be a rich dark green with no yellowing around the edges. Once home trim the green shirts then rinse and drain the carrots and store in a large sealed plastic bag. Carrots will keep in the vegetable drawer of the refrigerator for up to three weeks. When the carrots begin to get limp they are getting old and should be used immediately or replaced with fresh carrots.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She’s also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use regular.

Popping pop corn

Popcorn Snack Bowl Food Movie Cinema Enter

Pop corn can be traced back early as the 1500. In 1519, Cortes got his first sight of popcorn when he invaded Mexico and came into contact with the Aztecs. Popcorn was an important food for the Aztec Indians, who also used popcorn as decoration for ceremonial headdresses, necklaces and ornaments on statues of their gods, including Tlaloc, the god of rain and fertility.

The main reason popcorn pops was explained by native Aztecs. There are spirits who reside inside the kernels of popcorn. As you heat these spirits homes, they get angry. Eventually, the spirits get so mad they pop out of there homes as miserable little puffs of steam.

Obviously, this was folk lore and we’ve since found scientifically how popcorn pops. It’s relatively straightforward. Inside the kernel is a soft patch of starch with around 14% moisture. The moisture is comprised by kernels hard outer shell.

Without this moisture, pop corn won’t pop. The ideal way to store popcorn is air tight containers and kept in a cool place like your cabinet or pantry.

As popcorn kernels heat up the moisture inside builds up and expands against the hard starch shell. Finally the hard surface gives way and the popcorn explodes. The soft heated starch burst, turning in side out.

Bear in mind a fridge can most likely dry out your popcorn. If you find that your pop corn has dried out, you can rejuvenate them and can get them to pop. It takes around three days but the water will re moisturize the kernel and that will cause the kernels to pop.

How do you like your steak cut?

Beef Ribeye Steak Food Meat Butcher Loin C

Have you ever stood at the butchers counter and thought, what is the difference between a top sirloin and a porterhouse. If you find a fantastic beef cookbook often times it will have a diagram of the different cuts of meat. If this is too ordinary to your taste find yourself a few young FFA (Future Farmers of America) members. They will be all too pleased to tell you everything they know about beef. In case neither of these options is readily available this is a break down of some common cuts of beef.

Rib-eye; this cut is a top choice as it has abundant marbling. As the rib-eye cooks this marbling melts into the meat and produces a juicy, rich tasting slice of meat.

Porterhouse; this cut also has ample marbling. The porterhouse includes a top loin that is moist and yummy and a smooth buttery soft tenderloin. This cut is a popular choice in restaurants featuring deals such as consume all our 26 ounce steak and your whole meal is free. Be forewarned this is a whole lot of meat, I’ve seen many brave souls try and only one succeed. He had a stomach ache for two days.

New York Strip; this is a t-bone with the tenderloin and bone cut away. This is a fantastic quality cut of beef and can usually be found at a lower cost per pound than the preceding cuts.

T-bone; this is an exceptional cut for couples who like to share. The smaller tenderloin is a few delicate bites while the New York strip can fulfill the heartier appetite.

Filet Mignon; this decision is generally a more costly choice but is well worth the additional expense if you are searching for the most moist and tender cut of meat. You won’t find the intense flavor of a rib-eye or porterhouse but this remains a superb cut of meat.

Top Sirloin; this cut is a lesser grade but bigger cut of meat. A family of four could eat from one top sirloin. Try to purchase the top or prime grade, they’ll be tenderer than the lower grades.

Do you like strawberries

Strawberry, Fruit, Red, Passion

How do you feel about berries. Personally, I like them. They’re a treat that we eat whole or sliced with drizzled honey. My kids always contemplate growing strawberries in their tummies after eating the seeds.

A quick and effortless way to hull out your berries is to insert a straw in the bottom of the berry and push it up through the stem.

When you’re buying strawberries from the grocery store look for ripe berries that are firm and dry. The green hints should be fresh, not wilted. Turn the box over and check it is dry. If the bottom is moist or stained some of the berries could be overripe.

To maintain the berries fresh for the longest amount of time, don’t wash them when you bring them home. Place them in the refrigerator and store until ready to use. Wash them when you take them out to serve, or cook with.

Did you know that seven to eight medium sized berries makes a serving. In that serving you may have just about 22 calories. This could be one of the best kept fruit secrets of all time.

If tradition doesn’t dictate strawberry shortcake for dessert try these variations.

Dipped in chocolate

Chopped or dipped in your favorite yogurt

Dipped in sour cream

Dusted with a little confectioners’ sugar

But you eat your strawberries enjoy them in the understanding that they are healthy sweet treats.

Why you need a crock pot

Stainless Steel Cooking Pot Half Opened

In today’s fast-paced world, it’s ironic that a device called a slow cooker (also known as a crockpot) can actually help you save time! The slow cooker allows you to prepare the elements of a meal before work or at some convenient time during the day. The cooking meal can then be left unattended while you get on with other things. The meal is planned so that it is ready at your normal dinner time.

So you’re not stuck doing labor intensive jobs over a stove, at the end of the day when you’re most tired and hungry!

The toaster is a very easy electric appliance: a tightly covered pot that cooks food at a low temperature for a long period of time. Lots of individuals think of one-pot recipes as being restricted to stews or soups. The fact is just about anything can be cooked in a slow cooker! Meat entrees, soups, vegetarian, and even dessert!

Slow Cooker Tips

Get one with a removal pot. These can be lifted off the heating base and placed on the stove top. If you choose to, you can brown meats or saut√© vegetables and there’ll be no extra dirty pans. You may also prepare the ingredients the night before, set the pot in the fridge and be ready to go the next morning.

Size – Slow cookers and crackpots come in various sizes ranging from 1.5 quarts to 7 quarts (1 quart = 4 cups). Choose one that’s compatible with the size of your loved ones.

Do a Test Run – Select a recipe and do a test run on a weekend when you will be around the house. By doing this, you can track the progress and note the amount of time your cooker needs. Those settings will be at different temperatures, depending upon the manufacturer. Even two different cookers from exactly the same manufacturer might NOT require the identical time for the same recipe.

Fill the toaster to 1/2 or 2/3 full only – If the cooker is too high, the food will not cook evenly.

– Each time you lift the lid, it may take up about 20 minutes to regain the lost heat, thus extending your cooking time.

Test for Doneness – Use a food thermometer to make certain the meat and poultry have reached a safe internal temperature.