laftemann

© hknodle

Fish like salmon and halibut can be tricky to cook. No matter what the portion size or how it is being cooked, there are a few tips to make sure it turns out well. First, the best way to judge when salmon is done cooking is to watch for it to begin "milking". This occurs when tiny white beads of protein appear on the surface.

This is a sign that indicates a moist, translucent center that is neither too red nor too dry. Another way to tell when it's done is to use the side of a fork to push against the center of the fish. If it flakes easily under gentle pressure, then you know it is ready to serve. Halibut is an easy fish to overcook. One trick to avoid this is to stop cooking it when it is a little more than halfway cooked. Using a small, sharp knife you can gently poke the fish and look inside. When only the center third is still translucent, you can safely remove it from the heat.

© UNC – CFC – USFK

If you have a special celebration coming up for someone in your life, why not consider surprising them with something special to go with it? Cooking classes and a new set of non stick pans are sure to thrill the new cook or inspire the seasoned meal maker in your home.

Cooking classes and a set of pots and pans would be a great gift if your kids are about to leave home and start off a life of their own. Someone newly retired, or, with some unexpected time on their hands would probably be thrilled with a gift like this. And lets face it, many of us want some new inspiration for the kitchen.

There are so many reasons someone could benefit from taking cooking classes, you don't even need a special reason to gift them. There are classes for lovers of all types of food, and new techniques to learn for everyone. Some new kitchen ware just rounds off the whole gift.

© Ollie Crafoord

Tips and recipes for heart-healthy cooking are a great way to improve your health. One excellent tip is to begin with nonstick cookware and baking pans to eliminate the need for fats and to prevent sticking. Use olive oil in place of oil or butter in recipes to reduce fat, and when additional moisture is needed you can add wine, de-fatted broth or fruit juice.

Whenever possible, you should replace whole eggs with cholesterol-free egg substitutes or egg whites. Replace butter or margarine with fat-free or low-fat spreads that are free of trans-fatty acids. Always opt for the fat-free or low-fat versions of dairy products like milk, yogurt, cheese, sour cream, frozen yogurt, ice cream, etc. Substitute evaporated skim milk or fat-free half-and-half for light cream, and use chicken and turkey in recipes calling for veal, beef, pork or lamb.