Question by Jessica J: Is it better to boil or steam vegetables?
I’m on a diet and I’ve already lost 6 lbs. The only thing I’ve been eating is special K cereal with skim milk and salads with light raspberry vinagrette dressing. I also want to eat other vegetables. I have broccoli, cauliflower, and squash. I know you can steam and boil broccoli and cauliflower but can you boil squash?? Or would it be better to steam them all together?

Best answer:

Answer by Danny
steam

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Question by notsoehott: What is an easy way to steam vegetables?
I have a little holder made for steaming vegetables but i was wondering if there was an easier way to steam large amounts of veggys at one time. I know you can use a drainer but we dont have one in the house, so with out going and buying one is there a way to make or find another way to steam them? thanks a bunch

Best answer:

Answer by AuroraDawn
I can’t think of a way without a drainer (collander). Maybe one of those spaghetti pots with the liner that has holes. I use a steamer made to go in a microwave. The Chinese bamboo ones are nice, too.

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Learn how to steam cook vegetables with some expert tips and techniques on steam cooking vegetables in this free how-to video on steam cooking basics. Expert: Uchendah Alete Bio: Uchendah Alete attended Full Sail Film School in Orlando, Florida, before moving to Los Angeles in 2001. Filmmaker: uchendah alete

Question by sum142121: What are the things I need to buy to steam vegetables?
I want to start eating grilled chicken and steamed veggies.
I am not going to start grilling outside. I have a grilling pan , on which I am going to grill the chicken.

But I also want to eat the meat with some vegges . Preferably some broccilli and carrots, because I am not sure what other vegges are good to steam .
But what kind of a pot do I need to use to steam vegetables?
How much would it cost me?

Best answer:

Answer by Max J
I actually use my rice cooker to steam things. It comes with a cool little rack thing that sits in the bottom of the rice cooker pan that’s designed just for that. I think I got my rice cooker for 10 or 20 dollars at Wal-mart about 6 years ago.

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The Jetson’s Kitchen One Step Closer: ThermoStir™ Appliances Set to Change Modern Household Cooking

Canton, MI (PRWEB) June 14, 2006

Gourmet Simplicity, based in Canton, Mich., is causing a stir with its new ThermoStir™ product line.

The Cooking Master® Original, the first member of the ThermoStir™ family, brings something new to kitchen counters: affordable automated cooking. ThermoStir™ appliances have built-in stirring mechanisms that stir contents as they are heated. Simple controls and an adjustable timer add to the convenient ThermoStir™ hands-free cooking process. Raw meats and vegetables are cooked in three to six minutes.

The new appliance line features include a dishwasher-safe nonstick ThermoStir™ pot, a low-emissions ventilation system, and an enclosed heating system. The heating system accelerates the ThermoStir™ cooking process, cooking food faster than traditional methods by retaining the heat lost by traditional open-air cooking.

The ThermoStir™ cooking process is literally fifty times faster than traditional slow-cooking. ThermoStir™ appliances can pay for themselves in energy savings, requiring less time than slow cookers and less power than some stovetops.

“This is only the beginning,” says Gourmet Simplicity’s CEO Jeffrey Vicars. “The [ThermoStir] line is growing and new applications are emerging.” Vicars says a company-sponsored web community site centered around this new cooking medium is in the works. The web community will be a place to circulate new recipes and other fresh ideas among new owners.

The ThermoStir™ Cooking Master® Original can cook scrambled eggs, homemade oatmeal, varieties of meat and vegetable dishes, sauces, fudge from scratch, gourmet popcorn, and even risotto.

The only identified predecessor to the ThermoStir™ product line is priced at over $ 900 (“Thermomix,” by Vorwerk). The Cooking Master® Original is priced to appeal to a broader household population at $ 199(MSRP).

The Cooking Master® Original is available at specialty retailers and the manufacturer’s website http://www.cookingmaster.com. Purchasing and other product related questions may be directed to the manufacturer’s toll-free number (877) 331-COOK or to any email address found at http://www.cookingmaster.com.

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Gluten-Free Cooking Expert Carol Fenster Offers Tips for Getting Kids to Eat Vegetables

Many vegetable options for gluten-free kids.

Denver, CO (PRWEB) August 10, 2011

“Many families are trying to eat more vegetables these days,” says Carol Fenster, author of 125 Gluten-Free Vegetarian Recipes. But getting the kids to eat their vegetables can be challenging, so here are some tips to make vegetables more appealing to them:

*Make veggies accessible. Kids are more likely to eat veggies if they’re easy to get at and ready for eating. So, have a stash of washed and ready-to-eat veggies in the fridge such as kid-friendly baby carrots, celery sticks, bell pepper slices, broccoli flowerets, and zucchini sticks.

*Offer veggies as after-school snacks and lunch-box options. Have a plate of raw veggies ready for the kids when they come home from school, rather than calorie-laden, trans-fat packed cookies, chips, and other processed foods. Raw veggies pack well for school lunches, too.

*Have veggies for breakfast. Add veggies to morning smoothies. For example, a blueberry smoothie is already dark purple, so additional items like beets, bell peppers, and broccoli in small amounts will not be noticeable. Start out slowly, gradually making veggies a larger proportion of the total smoothie.

*Make veggies an addition, not a substitute. Nobody wants favorite foods taken away. If your kids are meat-lovers, keep the meat but use meat as more of a condiment. For example, tacos can still contain a small amount of ground beef but offer other veggie filings such as sautéed bell peppers and onions…with guacamole or Pico de Gallo as add-ons.

*Hide pureed veggies in food. Pureed vegetables can be incorporated into meat loaf, meatballs, casseroles, and spaghetti sauce. Use pureed butternut squash or pumpkin in creamy soups like carrot or tomato. Recent research in the American Journal of Clinical Nutrition shows that veggie intake nearly doubled when kids ate vegetable-enhanced foods…and the kids didn’t even know it.

*Dress veggies up. Serve veggies with dips such as hummus or ranch salad dressing or guacamole. A light dusting of salt, a squeeze of lemon juice, or a sprinkle of hot sauce perks up bland veggies like avocado wedges.

*Make veggies fun. Serve veggies in creative ways or interesting shapes, with fun utensils. For example, use a straw to drink soup, serve broccoli florets as “trees” on top of mashed potatoes, or arrange veggies on whimsical plates. A movie-themed plate will be much more enticing to a small child than a plain one.

*Let the kids help. Kids can wash the veggies (older kids can also peel them) or arrange them on a plate and decide where the plate is placed on the dinner table. Involvement gives kids a greater interest in what they eat.

*Show kids where veggies come from. Visit a farmer’s market to see what fresh vegetables look like without fancy packaging. Better yet, visit a real farm. Let kids choose veggies for tonight’s dinner and prepare them with you, discussing what they learned about vegetables that day. Fenster’s blog chronicles how she prepares the vegetables delivered by her weekly Community-Supported-Agriculture program.

*Don’t give up. It can take five or more tries before kids accept new foods. Don’t take rejections personally; that turns food into a battleground. Try presenting veggies in different ways: perhaps raw at first, then later lightly steamed or roasted. Roasted asparagus dusted with Parmesan cheese tastes quite different from plain steamed asparagus.

“Interest in a plant-based diet has grown so much that we now offer at least 3 “vegetarian” menus at my weekly online cookbook at GfreeCuisine,” says Fenster. “Everywhere you look there is an article touting the benefits of eating more vegetables, so these tips are meant to help parents achieve that goal for their kids,” she adds.

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©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Question by amlax11: Spud Gun Ignition Help?
I built a spud gun with a 4 inch wide barrel that is 2 feet long. the barrel is 2 inches wide and 4 feet long. I hooked up the BBQ ligniter to two screws that are about 1/2 inch apart in the barrel. when i press the button it sparks but the fluid i put in there doesnt ignite. i have tried using hairspary, & WD-40.
what other things can i put in the thing that work well?
Could it be a problem that i put the ignitor in the middle of the chamber because i just watched a few more tutorials and they all put the ignitor about 2 inches from the back(where the back cap goes). i dont know how this would effect it but i was just wondering?

Best answer:

Answer by Michael C
put the ignitor at the back and use starter fluid

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Question by cassey: beginner cooking questions?
So I’m just starting to cook and i need some easy things to cook, like pasta, does anyone have any ideas?

Best answer:

Answer by rudeink
Baked Ziti? It’s pasta, sauce, cheese, ground meat in a casserole dish. Tastes like spaghetti.

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Question by Mei: What’s the ultimate secret to make the steamed bbq pork bun dough?
What’s the ultimate secret to make the steamed bbq pork bun dough?
I always go on different cooking websites, video tutorials, cookbooks,etc. on how to make the perfect bbq pork bun dough (mostly the basic recipes). However every time I try these recipes, the dough never comes out fluffy. When I go into restaurants and order steamed bbq pork buns, their dough is always nice and fluffy. What’s the secret to make a steamed bbq pork bun dough taste fluffy?

Best answer:

Answer by longliveabcdefg
Not knowing how your recipes work, it’s not easy to point out what’s missing. I think the following might help:
1) the timing of when you mix in the yeast and when you start steaming the buns, it’s because the yeast is active and there is a specific time when you should steam it, otherwise the dough could be over or under peak.
2) it seems if you prepare a sponge starter first, it really helps.

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Question by SabrinaSkittle: What are good recipes for a successful bakery?
My project for my hospitality and tourism is to think of good recipes for a business I want to open. I picked a bakery, but im not sure what where would be a good start for recipes, any ideas?

Best answer:

Answer by RobertG
(in a nice north jersey accent) you hafta make a good cannoli!

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