DIRECTIONS:
1. To make the rub, combine all rub ingredients in a small bowl and stir to combine evenly. Rub this mixture evenly all over the ribs using slight pressure of the hand as to tear the micro fibers of the meat. Place the rubbed ribs in a large re-sealable bag and place in the refrigerator to marinate overnight
2. The next day prepare the sauce by combining the Hoisin sauce in a medium bowl; add the grated ginger, garlic, orange juice, sherry and sesame seeds.
3. Strain the wood chips. Place 1 cup (250ml) of dry wood chips on a large sheet of aluminum foil mix in 2 cups (500ml) of the wet until evenly distributed. Close the foil up loosely and make a sealed pouch. Pierce the pouch in several spots top and bottom. Repeat to make 3 pouches in total.
4. Remove the ribs from the refrigerator and allow them to come to room temperature. Prepare barbeque by removing the grates, placing a drip pan on one side of grill and placing a smoke pouch on the other side. Replace the grates over the drip pan only.
5. Preheat the grill for indirect cooking by leaving the 2 burners off under the drip pan and putting the heat on under the smoke pouch. Allow to heat to a temperature of 220F (104C) heat. Once smoke beings to form, lift the lid and place the ribs on the grill over the drip pan where there is no heat. Close lid and smoke for 2.5 hours, changing the smoke pouch when smoke dissipates.
6. After 2.5 hours baste the ribs with the sauce. Close lid and continue to cook for 1 hour basting every 30 minutes. Ribs will be done when you can pull them from the bone with ease.
7. Remove ribs from grill loosely tent with foil and let rest for 20 minutes before cutting and serving. Serve with left over Hunan sauce.

You must have to begin with the right cut of meat – pork belly. In our part of the world, we refer to it as pork flap – so when you go to get your meat to try either or both of these recipes, ask for the pork flap. Both of the recipes recommend this part of the meat but pork shoulder can work also but trust me, get the pork flap. When cooked, the meat will have perfect layers of fat and meat. The meat once cooked is sliced thinly so you don’t have to worry about consuming a allot of fat. Because these dishes are so flavorful, you will not find it necessary to overeat, okay, you might overheat because it is that good! Do not get any lean pieces of pork for these dishes, the texture and taste which are important will not be the same and the result will also be affected by the temperature of the heat used.

The Barbeque Pork (char siu requires marinating. A 24 to 48 hour marinating would be excellent but if only have a couple of hours is all you have, then so be it. The ingredients for the marinade can be bought in any good grocery store – sweet thick soy sauce, regular dark soy sauce, oyster sauce, fish sauce along with regular pantry items like sugar and garlic is all you need. Roast it in a very hot oven for about 40 minutes flipping it once to guarantee even coloring. Let the meat rest, and then slice thinly. The juices captured in the pan can be made into a sauce to serve with the pork.

To make crispy roast pork (called siew yuk), it takes a few hours or an overnight marinate is all the time you need to infuse the meat with flavor. Salt, five-spice powder, ground black or white pepper, some ginger if you like, along with a little sugar and a couple tablespoons of regular white vinegar and you’re on way to making your own crispy roast pork. The main star in this dish is the skin, it becomes crackling. I swear you’ll find yourself focusing more on the cracking than the meat. It’s almost as if the meat is in the way of the prize.

The key to excellent crackling lies in the skin being really dry, not only at the outset but also during the cooking process. Hey, guess what makes the skin puff up and take us to crackling heaven? The high heat yes, but the secret is the vinegar! Think about it. Vinegar works in a variety of ways depending on what it is applied to – it cures, it preserves, it makes certain things shrink. It also provides balance to flavors in many dishes. What happens in this case of the roast pork is that the vinegar penetrates the skin of the pork naturally and due to the little slits made with your knife, and filters down to the fat and melts it; at the same time, it causes the skin to puff and become crispy all the while subtly flavoring the crackling skin! This sounds great!

By Cynthia Nelson

1. Only sauté foods on Medium or High heat.
2. Always let the skillet, or pan, heat on the burner before cooking. Saute should never be started in a cold skillet.
3. Add just enough oil or cooking fat to THINLY coat the bottom of the pan. Too little or too much oil can change the taste of foods, and sautés depend on foods being cooked evenly with just a small amount of oil.
4. Do not overheat the oil. You’ll know you overheated the oil if it starts smoking.
5. After the oil gets hot, add the food carefully, as the pan might sizzle and burn you.
6. Stir foods that have been cut up so that each piece has the same amount of contact with the bottom of the pan. For larger pieces, simply cook one side, and then flip it over to cook the other side.

1. Use common ingredients as substitute for hard-to-find ingredients.  Some Asian foods may not be available in your local grocery store.  You may substitute other foods when cooking your meals.  If you need Asparagus in your dish, you can substitute broccoli, string beans, and other green vegetables.  Another example would be substitution for black mushrooms.  You can use fresh American mushrooms.

2. Buy food ingredients in larger quantity.  A) Buy a whole chicken.  Remove the bones or debone the chicken and use the bones for soup stock.  Use the chicken meat for your Chinese dishes to be stir fried with vegetables for your refrigerator.  B) Another technique is to buy a fresh fish like walleye or tilapia.  Remove the bones from the fish known as filleting the fish.  Save the bones for soup stock and use the fillet part of the fish for stir frying.  As you can see there are numerous ways, use food when buying in bulk.

3. Make several meals from bulk purchase.  For the chicken that is not used in your large quantity purchase, keep it in an aluminum foil, and place in the freezer for your next meal.  For a fast and easily thawing technique, place the aluminum foil with fish between two pieces of meat.

4. Use leftover food for your meals.  If you could a Chinese vegetable dish for the previous night, you can easily as some noodles or rice to make it meal one day or two later.  Or, you may a few pieces of steak with some spices to give your new meal a bit more flavor.  I would not advise using food as your next meal if it’s sitting in your refrigerator for several weeks since you may get ill from eating it.

5. Make some quick bites if you’re really pressed for time.  Buy some frozen steam buns from the store.  It comes in a variety of flavors from red bean paste, black bean paste, and chicken or meat filling.  Steam a few extra buns for breakfast and leave a few cooked one in the refrigerator.  Microwave the steam buns for an afternoon or evening snack.

6. Save energy and fuel by using your equipment efficiently.   When you’re steaming those buns, you can use the other layers of the steamer to steam other food items too.  Most good steamers have two or three levels to steam food.  Buy a three level steamer if plan buy one. You can steam a variety of food for your meals like meats, vegetables, and even cooked rice.

7. Prepare sauces in advance.  Put your favorite sauces together in a jar, and store them for later use.  We have a twelve ounce jar of black bean sauce, but put it away in the refrigerator to store away for up to two to three weeks.  When we need that right flavor in our meals, we take a few teaspoons and put in right into our wok.  We’re ready with our meals within minutes.

What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel.

This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans. These types of pots and pans are heavier than the less expensive kinds that you find at cheap discount stores. This cookware is extremely popular among the expert chefs, holds up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version as well.

Maybe you like to do lots of browning. If so you may want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bakeware has an aluminum plate as the foundation or base. It does not run up the side as does the All-Clad type which is a big reason why uncoated is less expensive.

Calphalon nonstick bakeware is a hard anodized aluminum bake ware with a nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive ones this may be what you are searching for. Plus it is also lighter in weight than most All-Clad varieties or brands. It may require a little more energy on your part during cleanup though since most Calphalon nonstick pots and pans are not dishwasher safe. Another positive aspect to this type of cookware is that it can be used in your oven in temperatures up to about 400 degrees Fahrenheit.

Similar to Calphalon, Emeril (Emerilware) is a high quality cookware that compares favorably to other top-of-the-line pots and pans and is a very good value for the money. Your favorite recipe will still taste delicious. Famous TV chef Emeril Lagasse has this line made by All-Clad which is similar to their hard anodized cookware. The major difference is the designs added to the pieces. This cookware is made of hard anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. That is something you do not see everyday.

The debate about nonstick or uncoated has endured for many years, but which is actually better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are a couple of obvious examples of foods that are more fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleanup. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick skillets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, although most manufacturers will recommend hand washing.
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Starting with high quality cookware is a must if you are looking for the most enjoyable cooking experience. And before you can purchase the most ideal bakeware for your needs you have to ask yourself a few questions. How much can I afford? Will it bother me if they are not dishwasher safe? Do I want nonstick or uncoated? Would I prefer better cookware or easier cleanup? After answering these questions you will have a much better idea as to the type of cookware best suited for your personality.

Larry Johnson is the chief writer for MyCookware, one of the top online cooking and cookware information sites. Find facts about all different types of cookware at http://www.mycookware.net.

1. Always try to follow the directions on the cooking package. They are there for a reason, so USE THEM.
2. Cooked pasta is mildly chewy. When tasting it, you should get a firm, but mildly soft texture that doesn’t stick to your teeth. If the pasta seems to hard, cook it for about 1 minute more.
3. The best way to tell when pasta is cooked is to cut it in half and examine its color. If the pasta has a uniform color between the center and the outside rings of the pasta, it’s cooked. If there is a color difference, it needs to be cooked longer.
4. Remember that the tip with throwing pasta against a wall DOES NOT WORK. Overcooked pasta sticks to wall just like cooked pasta.

As such, it’s important that one knows exactly how to roll an egg roll.

Use these steps to get the perfect egg roll:

1. Prepare the filling that you need.
2. Break an egg and beat it. This will be used to seal the wrappers. If you don’ have any eggs, you can mix 1 tbs. cornstarch with 5 tbs. water.
3. Lay the egg roll wrapper directly in front of you with one corner facing you.
4. Place 1 tablespoon of filling just below the center of the egg roll skin and spread it out slightly being careful not to get too close to an edge.
5. Fold the bottom corner up over the filling.
6. Fold the two outside corners towards the center.
7. With your fingertip or a Q-tip, spread a bit of egg along the edge of the final corner. Fold over the egg roll to completion. Try to roll so that the egg roll is tight so that it won’t open while it’s cooked (usually, egg rolls will be deep fried).

There are three methods that you can choose from:

1. Steaming a Whole chicken: Stuff the whole chicken with seasonings (such as garlic sauce, ginger, etc.), and leave it alone for thirty minutes. Leave the skin on and place the chicken in a steamer. Steam it for about 20 minutes. Do not remove the chicken immediately from the steamer. Rather, you would want to leave it in for another 15 minutes so that the juice* penetrates through and is absorbed.
2. Steaming chopped pieces (with bone on): Using a cleaver chop the whole chicken into bite size pieces, leaving the skin and all bones intact. Marinate with your choice of seasoning and leave it sit for 15 to 30 minutes. Place the pieces in a steamer and steam it for 30 minutes. Do not remove the chicken out immediately from the steamer. Rather, you would want to leave it in for another 5 minutes so that the juice* penetrates through and is absorbed by the chicken.
3. Steaming boneless pieces: Using a cleaver, de-bone the whole chicken. Set the bone and skin aside for stock preparation, and cut the meat into bite size pieces. Marinate with your choice of seasonings and leave it for 15-30 minutes. Place the pieces in steamer for 20 minutes. Do not remove the chicken out immediately from the steamer. Rather, you would want to leave it in for another 5 minutes so that the juice* penetrates through and is absorbed.

* The Juice left out in the plate can be used as gravy or poured over the dish to give it an added appeal.

Making little cuts through each piece will allow the juices to penetrate through, making your dish even tastier. Also, do not remove the lid off the steamer during the cooking process. Doing this would prolong the cooking time.

1. Twist the tail off from the body.
2. Remove the claws by twisting them off.
3. Pull off all the flippers at the end of the tail and push the meat out through the front of the shell with your finger.
4. To remove the cartilage in the pincers, constantly bend the lower, smaller pincer shell on the claw from side to side. Then, pull it away from the claw. Hopefully, the cartilage will come free attached to the cartilage within the claw.
5. Crack the top side of the claw with the back of a chef’s knife. Be careful not to crack too hard or you risk crushing the meat inside. Rock the knife back and forth until the claw splits open.
6. Break open the claw shell and remove the claw meat in one piece.
7. Cut open the small pincer and arm sections with scissors and remove the me.

The Chinese have a very particular way to serve fish. This process has been used for centuries and is even popular today. In order to serve fish the Chinese way, you just have to follow these steps:

1. After steaming the fish, place it on a serving platter. Garnish with green onions that have been cut into circular rings of 3/16” in length, or into long thin strips of 2 inches in length. Green onions shaped into a flower, or “flowerizing” a green onion can also be used a garnish. You may use as many green onions as you like.
2. To serve the fish, slice right through the middle of the fish and flip over the two sides created, giving a door opening look. The gravy from the steaming process is then poured over the fish.
3. The last step is optional, but most people do it. Heat up some peanut oil to 450 degrees, and, while it’s still hot, pour it over the entire fish. This will give the fish a smoked flavor.
4. After the guest eat the sides off, do NOT turn over the fish. A Chinese superstition has it that if a fish is turned over, the person who eats is left at disaster at seas. Instead, remove the central cartilaginous bone, and pour more sauce on the fish. Eat the rest of the fish.

1. Bring premoistened antibacterial towelettes for washing hands before and after handling food.
2. Wrap raw meats securely in plastic wrapping or plastic bags to prevent cross-contamination.
3. Transfer food or thawed meats directly from the refrigerator to the cooler.
4. Don’t put drinks in the same cooler as the meat or other food. This will allow the cooler with the meat to remain colder for longer.
5. Use plenty of ice to keep foods cold.
6. As soon as you remove meat from the cooler, put it on the grill. Waiting increases the likelihood of contamination.
7. Barbecue all meats thoroughly – try to cook everything you eat so that it is well done.
8. Keep cooked meat on the side of the grill rack to keep it hot until served.
9. Throw out any food that has been out for longer than two hours.
10. It’s okay to pack leftover foods. Just make sure that you use a small container to put them in, and to put them in a cooler with ice until you get home.
11. Transfer your leftovers from your cooler to the refrigerator immediatly.

Roll cut
Roll cutting is almost strictly used for vegetables. It is used to allow the center of vegetables to be easily heated.
Place the vegetables on a clean cutting board and peel the skin out if necessary. For vegetables that are too long, like a carrot, cut off a piece of vegetable by cutting off a 4” in length piece at a 30 degree angle. Cut the vegetable into 1/4 ” – 3/8” thickness. Next, rotate the carrot 90 degrees toward you and make a cut at a 30 degree angle. Do this until the whole piece is done.

Slice
A slice is merely a long, thin piece of something. You can slice virtually anything, from meats to vegetables to fish.To slice something, simply cut into the length by width by height desired.

Dice
Dicing is the process of cutting food into small cubes. Dicing the food gives it a lustrous appearance and tastes good. The cubes are usually about 1/4 ” square size; however some recipes enjoy larger sizes, depending on their ingredients.
To dice something into 1/4 ” cubes, cut a 1/2 ” thick slice off. Then, flatten it so it’s lying on the table. Cut another 1/4 ” thick strip off of it. Rotate the piece 90 degrees and again cut 1/4 ” thick pieces. You now have 1/4 ” cubes. Similarly, other cube sizes can be made by following this same process.

1. You’ll notice that at the top of the peapod, there is a thin line that stretches across the top at the pea side. This line is the fiber that needs to be removed and is attached to the vine.
2. To remove fiber, hold the vine-attached end of the peapod with thumb and forefinger, and hold the other part of the pea pods with the thumb and forefinger. On the vine end, quickly break and snap open the vine, and pull slowly the fiber down the spine of the pea pod.
3. Repeat the same process on the other side of the pea pod by remove the fiber. Dispose of the ends.
4. Your peapod is now ready to be cooked. You will need to repeat this for each pea pod.

How to Remove odors from the air

1. Combine 2 cups water, 1 cup vinegar, and 1 tsp. whole cloves in a shallow, wide pan.
2. Simmer uncovered for 15 minutes.
3. Repeat as much as needed.

How to Remove odors from your hands

1. Run your fingers against a stainless steel spatula under running warm water

One of the best ways to lose weight is actually to modify your diet. This may involve cutting calories and doing away with certain foods entirely. Another approach would be to change the fat content in the foods you eat. This procedure, however, depends on the type of foods your using. Follow these tips, though, and you’ll be on your way to a better you.

1. Poultry products like chicken or turkey often contain a layer or two of fat beneath the skin. Peeling out the skin pulls out the fat layers.
2. Red meat products like pork, beef, and lamb usually contain large amounts of fat, hence should be used in lesser amounts in your recipes. Additionally, you could use lean cuts or strip off the fat.
3. Eat more seafood. Seafood is the healthiest of all meat products. They do contain fat but only omega 3 and omega 6 fats which are very essential to the human body. Some of the benefits of fish include, reduced muscle tear, balanced hormone levels and alleviation of arthritis and several other diseases. So, the essential fats from fish do not matter too much in terms of health issues. But do not restrict your diet only to fish – there is an increased concern about PCB Levels in seafood products.
4. Dairy products like cheese contain very high fat content. You might want to use smaller amounts of strong tasting cheese and use it to sprinkle over the dish instead. Grocery stores also carry modified low-fat cheese that can be used.
5. Dishes that you prepare for dessert often enjoy heavy whip cream, cheese, and other fatty foods. Avoid making larger preparations and try using less of the fatty ingredients.
6. Salads are usually prepared with mayonnaise or cream that includes a lot of fat. Instead use natural yogurt, vegetables and spices. This would permit you to enjoy the taste and color of such dishes.

1. Remember, all of the food labels are based on a 2,000 calorie a day diet. Requirements vary for each person depending on age, weight, and gender.
2. Check out the serving sizes. That’s usually how most companies make it seem that their food is healthier. If something has 3 servings in it, the food label’s calorie content is for one serving.
3. On the ingredients section, items appear in descending order from largest to smallest amount. For example, if water is listed first on a bottle of juice, it is the primary ingredient.
4. Check out the Total Fat, which is measured in grams. Of the two fats below Total Fat, look out for saturated fats, which are a significant factor in heart disease. Unsaturated fats are “bad” as well, but don’t raise cholesterol levels as much.
5. Watch out for the sodium content. Sodium is basically salt, and too much salt is a significant factor in heart disease.
6. Look at the vitamin content. These are the “good” stuff that your body needs and are usually measured as a percentage of the total amount you need to get in a day. For example, if the label says “Vitamin B – 2%” it means you’re getting 2 % of your total daily intake of vitamin B.
7. Be careful with “LIGHT” or “LITE” foods, which can refer to the color or texture of the food. Usually, “LIGHT” or “LITE” means that the food has smaller amounts of a certain ingredient. It still has things like calories and sodium in it, just less amounts.

To help prevent the spread of bacteria follow these steps:

1. Keep cold food cold and hot food hot. Since bacteria multiplies around 35 and 130 degree Fahrenheit try to keep all foods at its respective temperature.
2. Try to keep cold food in the refrigerator. If you take something out, try to put it back as soon as possible to prevent bacteria from growing. If you aren’t near a refrigerator, say at a beach, try to put cold food back into ice as soon as possible.
3. Keep hot food in the oven at a low temperature.
4. Wash your hands after preparing meat. It is crucial that you wash your hands after cooking or you risk spreading bacteria to yourself, possibly even dangerous bacteria.
5. Wash vegetables well before using them. Most vegetables have tiny dirt particles on them, which can be particularly deadly to humans.
6. If you have left over food for a meal, immediately put them in a small container and put them in a refrigerator.

1. Most vegetables should be firm, yet soft to the touch. In addition, make sure that every vegetable or fruit you get is not bruised, but, instead, has a rich full color.
2. When buying ingredients that you are unfamiliar with, try to choose companies that have been around for the longest. These companies have been staples in cooking for a while, so it’s likely that they have perfected the way they do things.
3. When making ethnic foods, visit some restaurants and ask them what they use to make their foods. Usually, restaurants work hard to make sure that they have the best ingredients they can get.
4. Try to buy all of your ethnic food at a store that is run by people of that ethnicity. Usually, the people working at the store are familiar with the ingredients and can help you pick out the right ones.
5. Consult with people online. Visit a variety of different forums and ask people how they chose their ingredients. Most people on the internet will be happy to help you if you ask nicely.
6. Remember, fresh is always best. For the best tasting food, you always want to find food or ingredients that has just been made or unpacked. Try a whole foods grocer for the freshest ingredients that you can get.