Turkey Breast Cooking Time

It is easy to make a moist succulent turkey breast by following a few helpful hints:

* Place your turkey breast in a shallow roasting pan, to allow the heat to circulate well.

Cooking

* Place one inch of water in the bottom of the pan to help keep your turkey moist and tender.

* Brush the turkey breast lightly with oil, and cover liberally with your beloved herbs, spices, or seasonings.

Make a tent out of aluminum foil and place this over the turkey breast to hold in heat for even cooking. You will want to take off the aluminum foil while the last hour and a half of cooking for a nice golden brown color.

Check the water level periodically and add more water if needed. This juice and herb infused blend can be used to make nice turkey gravy after the turkey is done cooking.

The typical turkey breast cooking times for thawed turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds - 1.5 to 2 hours

* 4 to 6 pounds - 2.5 to 3 hours

* 7 to 8 pounds - 3 to 4 hours

It is perfectly safe to take your turkey breast directly from the freezer and cook it in the oven, without thawing. Just make sure to take off the neck and giblets first.

This will increase the the turkey breast cooking time by almost fifty percent.

* Place your freezing turkey breast in a shallow roasting pan

* Place one inch of water in the bottom of the pan to keep your turkey moist and tender

* Brush the turkey breast lightly with oil, and cover liberally with your beloved herbs, spices, or seasonings.

Place a tent of aluminum foil over the turkey to hold in heat for even cooking, take off the aluminum foil while the last hour and a half of cooking for a nice golden brown color.

The typical turkey breast cooking times for a freezing turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds - 3 to 4 hours

* 4 to 6 pounds - 5 to 6 hours

* 7 to 8 pounds- 6 to 8 hours

It is foremost to cook your turkey breast at 325 to 350 degrees to make sure that it doesn't dry out, and to speak a safe internal climatic characteristic in the meat.

The best way to check for doneness is to use a meat thermometer. The minimum safe internal climatic characteristic is 165 degrees. If you pierce the breast with a fork, the juices should run clear.

If you use a convection oven it will reduce the turkey breast cooking times above by almost 25 percent. To be safe use a meat thermometer to test for doneness

Following these easy tips will ensure that you have a delectable meal that every person will be raving about.

Turkey Breast Cooking Time

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How to Cook Frozen Lobster Tail

Frozen lobster has some definite benefits over fresh live Lobster.

• Frozen lobster can be bought and stored until you are ready to use it.
• Frozen lobster will be less expensive.
• Frozen Lobster tail is easier to obtain.
• A big benefit is that the frozen lobster has already been prepared so you don't have to deal with the dilemma of cooking a live lobster.

How To Cook

It is true that fresh live Lobster will generally taste better but that comes at a considerably higher cost. This is because fresh lobster is usually bought for the meat in the tail and claws. Frozen Lobsters tails can come from any of dozens of other different varieties of claw-less species which makes them more available and less costly.

Sources Of Frozen Lobster Tail

In general, there are two distinct sources for frozen Lobster tails. Some are harvested from warm waters and some come from cold waters. Most chefs consider the warm water varieties to be the least desirable. This is because by the time that they are harvested and get to you the meat is of poor quality in a large percentage of the tail.

You should always try to buy your frozen tail from the cold waters of southern countries and avoid the central American variety. Sometimes the information is on the package though often it is not. Then you have to rely on the information the vendor can give you or guess based on the price. The warm water tails will always be the least expensive.

Cooking the Lobster

To get the best flavor and texture from frozen lobster tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing so will produce a tough less tasty meat.

To thaw frozen lobster tails let them sit in their unopened packaging in the refrigerator for about 24 hours. You can thaw them faster by immersing the package in water, then letting that sit in the fridge.

In a rush you can use a microwave with a defrost setting to thaw the tails. Just be careful so that you don't start cooking the Lobster tails this way.

Once thawed, the Lobster Tails should be cooked in a timely manner. After thawing they can be boiled, steamed, baked, broiled or grilled. It's up to you.

Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.

Boiling thawed frozen Lobster is really easy.

• Fill a pot with enough water to cover the Lobsters you are cooking,
• Add about one tbsp salt per quart of water
• Heat the water to a rolling boil
• Drop the Lobsters into the boiling water
• Cook for about 1 minute per ounce of Lobster

Steaming is similar except you will use less water. You will need a steaming basket that can hang into the pot but not reach into the water and a tight lid.

• Put 1 to 1 ½ inches of water into pot.
• Add salt (1 tbsp per quart of water)
• Heat the water to boiling
• Hang the steaming basket into the pot
• Cover with heavy Lid (If you don't have a heavy lid sit a brick or rock on top to hold the lid down)
• Cook them for 7 to 8 minutes

Just remember, be careful and watch out for the hot steam when you open the pot and remember that the pot, lid, strainer and Lobsters will all be extremely hot.

Serve the Lobster on a platter with some hot clarified butter and you are ready to feast.

How to Cook Frozen Lobster Tail

Learn all the different ways that you can enjoy Lobster. Bob Current is publisher of http://www.cookinglobster.info. Here you can learn the where how and what of finding and cooking lobster.

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Top 7 Tips for Cooking Pasta the Real Italian Way

PASTA SECRET #1: ATTITUDE

Attitude is the most important aspect. We should give the greatest attention and focus to our cooking and not get distracted by other things.

Italian Cooking

PASTA SECRET #2: THE WATER, THE POT AND THE SALT

To cook pasta we need only four things: good attitude, good water, good salt and good pasta.

Always use a large and deep pot. No shallow or small pan for boiling pasta. The best ones are those wonderful stainless steel beauties, with a very thick bottom. Puts lots of water to boil. Even if you are going to cook just for yourself a quick "spaghettata", always use at least 1 quart of water. You need 1 quarter for each 100 gr of pasta.

If the water from your sink taste too much of chlorine, you may want to buy a good filtration system for your kitchen. It is worth it!

Regarding the salt, you need 10 grams per each quarter of water in the pot. Always salt the cooking water. If salt must be eliminated for health reasons, then maybe you should stick to rice for the time being. Salt is a must. You need to buy rock sea salt, possibly harvested from the Mediterranean sea.

PASTA SECRET #3: PASTA, BUT ONLY THE RIGHT ONE!

Pasta, of course, must need to be made only with 100% Durum Semolina, but that is not enough. The serious pasta lover distinguishes pasta from pasta. Buy only imported Italian pasta, and make sure it is made in Italy (the pasta package could say "Imported from Italy", but actually made somewhere else). Do not trust huge companies like Barilla, that actually make their pasta locally. Their quality is not the same.

Also, do not trust a packaged pasta just because it has an Italian name. Check that the package reads "Made in Italy". Use the best pasta available. I recommend you look for Italian favourites like De Cecco, or Voiello, that you can find at your local grocery store or supermarket. De Cecco is probably one of the best pasta you can buy abroad. High-quality pasta has a golden color with a vaguely translucent appearance.

PASTA SECRET #4: COOKING

Once the water is boiling you need to throw the pasta in the pot.

The most important test for cooking pasta is the cooking time. Usually the cooking time is written by the manufacturer, on the pasta box, but you may have to try

Only add the salt when the water is ebullient, and with that I mean boiling with zest.
After adding the salt, wait for the water to start boiling again. The salt will have melted completely in the water. Throw the pasta in the pot, having great care of submerge it completely all at once, at the center of the pot, where the boiling is stronger. Once it is all submerged, stir it as soon as possible with a wooden fork or spoon. Stir pasta as soon as it is dropped into the boiling water and keep stirring every minute or so.

Never add oil, which will coat the pasta and cause it to repel instead of absorb the sauce. Oil would be needed if you are using a low quality pasta, since the cheaper wheat would make it much easier for the strands to get glued together.

Let the pasta cook on a lively fire, stirring it every now and then. Be careful of the cooking time: on italian packages it is usually correct. Better to stop cooking a few seconds sooner than later, since the paste will in any case continue cooking for a little while after you drain it.

How do you know the pasta is cooked? Well, if you do not have a cooking time on the pasta package, just sample a strand of the pasta. Break it, and see if the inside is still whitish. That means the pasta is still not cooked. Once the core the strand has lost its whiteness, that is the time for draining.

PASTA SECRET #5: DRAINING

Never overcook pasta. Only serve pasta "al dente", which literally means "firm to the tooth." Pasta needs to be cooked so as to be still firm when bitten (but only dry pasta should be cooked "al dente" because "fresh" pasta already is soft to begin with.)

Make sure it is as much as possible "al dente" (not soft), because that is the most digestible state. Mushy pasta is not edible anymore, at least for the pasta lover.

Once the pasta is cooked, before draining add a glass of cold water to stop the cooking. Drain the pasta, but make sure you do not drain the pasta too much making it dry. The strands need to be glossy with moisture. Also, you may want to preserve a glassful of the cooking water to add to your sauce. That water will help form a perfect marriage between the pasta and the sauce.

Again, never ever drain your pasta too much. If you use a good pasta brand, you do not need to eliminate any excessive starch, on the contrary, too much rinsing takes away the superb flavour of your pasta. Remember, pasta water is not "dirty water". It is important to keep a little to maintain the strand moist. In this way you also need less sauce.

PASTA SECRET #6: THE SAUCE

I am not going to talk about the infinite variety of sauces you can prepare for your pasta, but make sure you do not "over-sauce" pasta. Use just enough to cover the strands. In any case, the right kind of pasta, when cooked right, is a veritable delight in itself. No sauce is needed to savour such a nourishing food. No matter what, serve the pasta piping hot! Never, ever serve lukewarm or cold pasta.

PASTA SECRET #7: PRACTICE!

I did my part. I shared the jealously guarded secrets handed down in the Bontempi family from generation to generation, since the times Rome was a just rustic village on the Mediterranean sea and pasta was still made of *farro* (spelt flour). Now it is really up to you. Let me part by saying: Practice, practice, practice! Invite friends over, or treat yourself and your dear ones to some simple, satvic pasta or some zesty one. Remember, a good pasta lover eat pasta at least 5 times a week.

Top 7 Tips for Cooking Pasta the Real Italian Way

Priyadarshan Bontempi is a meditation student of Sri Chinmoy. Priyadarshan comes from Italy where he learnt the art of cooking pasta.

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Thailand - Chang Mai and the Night store

Chang Mai is the largest city in the north of Thailand and well worth a trip. In many ways, Chang Mai is similar to Bangkok, but without the mass of people.

Chang Mai

Thai Cooking

Chang Mai is maybe the most serene big city I have ever had the privilege of visiting. Settled at the foot of a large mountain, the city nicely meshes older areas with contemporary conveniences. Serene Buddhist temples stand only a few blocks from bustling universities. Much of the city can be walked, but moped rentals are cheap and plentiful. Street markets are common, but the hustle and bustle of Bangkok is not.

The night shop is maybe the most noted thing about Chang Mai. Settled in the eastern side of the city, the night shop runs about a mile down the distance of Street dwarfed by malls, restaurants, shop selling art and spas. The stalls on the side of the road tend to sell cheap touristy products, but you should check them out anyway to sample some of the food items. Thais seem to take great humor from cooking anyone they can get their hands on so long as they can gross out the tourist. Yep, you can munch on fried roaches, spiders, crickets and so on. For a good laugh, one can hang out around the stalls and watch tourist try the delicacies. It's like the show Fear Factor without the washboard stomachs and breast implants.

To find the "good stuff" at the night market, you should head off the Street and up into the open air malls. As you move towards the back of the malls, the potential of the products goes up dramatically. You'll find artist not only hocking their wares, but also creating them before your eyes. There is some serious talent in the back of those malls.

If silk is your material of choice, Chang Mai is a good place to buy it in bulk. Do not buy it at the night market. Instead, ask your hotel for a advice to a shop. Prices are low, but potential is high.

Traveler's Tip

Guidebooks will tell you the best way to get to Chang Mai is to take an overnight train from Bangkok. Liars! Flying domestically in Thailand is very cheap. A one-way flight from Bangkok to Chang Mai will run you about Us. There is no need to book ahead. Just walk into the airport in Bangkok and buy a ticket on the spot.

If you prefer to spend the night in a bunk on a train, knock yourself out. Just keep in mind Thais tend to have smaller body masses than Westerners. Much smaller.

Of all the cities in Thailand, Chang Mai is my favorite. Yes, even more so than Bangkok.

Thailand - Chang Mai and the Night store

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The Japanese Diet - a Diet To Lose Weight, Remain Slim & Be Healthy!

For no population on earth is it more true than the Japanese, when you say, "you are what you eat". The Japanese are, by all accounts, the population with the least obesity problem, the highest longevity rate, and best health record. What are they eating?

The point of rice

Japanese Cooking

Rice is the main carbohydrate food in Japan, consumed with every meal. However, the real basis of the Japanese diet is not rice but fish, consumed at more than 70 kilos per person per year--which means 190 grams daily. This blend of rice and fish, as their staple food is far superior to the American meat and potato, the European minuscule of this, minuscule of that diets, and light years ahead of the Russian pork, potato and mayonnaise daily fare.

Let's see what else they eat. Miso and other soy products! Miso is a fermented soy product, and a soup is made from it that is light tasting and easy to digest. One gets all the benefits of soy from it. Also, the supreme soy sauce. Japanese people, on the average consume about 200 grams of soy products daily.

So why are they so thin and so healthy?

There are a few very good reasons. One is their sparingly consumption of sugar.

Low in sugar</p>

Japanese consume only 20 kilos of sugar per year (compared to the American 71 kilos per year). Another is the Japanese consumption of cereals (which obviously includes rice) to be 105 kilos per year (compared to the American 68 kilos per year).

The human body appears to be doing much good with natural cereals and less sugar than fried potatoes and 'sugar in all you eat' diets. The Japanese have far less incidence of heart disease and cancer than Americans. As they eat as much meat as the Americans do (or more), and smoke more, the theory is refined sugar and stress are the two biggest contributors to destroying one's health.

Portion size

Another leading factor in the Japanese diet is quantum size. The portions are small.

This means they savor their food; eat moderately and enjoy it. No "scarfing" down hamburgers and fries here, and king size cola drinks.

Eating with chop sticks help, as you eat more slowly, take smaller bites and are able to appreciate what you are eating. This aids in digestion, and that is a proven fact.

There are two more factors which must be mentioned that make the Japanese diet so successful.

The first is breakfast.

The typical Japanese morning meal can (and regularly includes) green tea, steamed rice, miso soup with tofu, spring onions and omelet and both raw and grilled fish.

This gives your body all it needs to start your day well. You will feel better, and such food does not add weight to your body at all. In fact, it stimulates the metabolism mechanism. You will not gain weight, and if overweight, will lose weight.

Variety Never be bored

The second factor is variety.

A typical American will have about 30 varieties of food per week. A typical European (especially southern European) will have about 45. The typical Japanese will have about 100 varieties of food per week, and will include lots of fresh fish, vegetables, fruit and a collection of meats.

There is one over-riding element here as well; the Japanese cook their foods lightly and thus are never feeling stuffed and stuffy after eating.

As you can see the diet is great and its healthy and is exquisite for those wanting to lose weight and avoid illness.

The Japanese Diet - a Diet To Lose Weight, Remain Slim & Be Healthy!

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Choosing &amp; Cooking Chinese Christmas Recipes

With the Chinese New Year being the most important event in the Chinese calendar, you'd imagine that Christmas got swept under the carpet. Not so, as celebrating Christmas becomes more popular throughout China.

Whilst you won't find the hype and shopping madness of Western countries, in major cities you'll see lights, trees and Christmas decorations on the streets and in stores. Christmas Day is not even a bank holiday in China, although it is in Hong Kong and Macao. Whether this is just part of the Chinese interest in Western culture, or a sales ploy by the big stores, who can say?

Chinese Cooking

With an increasing number of Christians, it can only be expected that more people will be celebrating the festive season in China each year. With little tradition and history, cooking for a Chinese Christmas dinner means you can cook any special occasion dish you choose.

However, there are a few suggestions we can make to get you started:-

• Peking Duck
• Cantonese Roast Duck
• Kung Pao Chicken
• Cookies
• Five Spice Peanuts
• Sesame Seed Balls
• Spring Rolls

Whilst many of the recipes above are traditionally eaten for the Chinese New Year, they will serve just as well for a Christmas dinner. As always with Chinese cooking, use the freshest ingredients, prepare them well ahead of time, so that all you have to do is cook!

An excellent resource is http://chinesefood.about.com/ which has lots of great recipe and food ideas for every holiday occasion including Chinese cookie recipes.

Choosing & Cooking Chinese Christmas Recipes

For further tips and ideas for cooking great and traditional food from around the world, visit Chinese recipes [http://www.worldwide-recipes.com/chinese-recipes.html]

This article was submitted by Jen Carter, owner of the Worldwide Recipes [http://www.worldwide-recipes.com] website.

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Shrimp Recipes &amp; Easy Shrimp Dishes You Can Make

There are many different shrimp recipes that you can prepare yourself in under 10 minutes. Talking about the popular seafood people from all over the world has a great demand and craze for the delicious shrimp meat. It is the only sea food that lets you play with all the spices.

Shrimp recipes are in huge demand as they are very delicious and yummy! All them are recommended by dietitians because of balanced fat that is contained by the shrimp. People from various countries and cultures have made so many recipes using shrimps. If you are a big time seafood lover then you are bound to place these recipes first in your preferred list of seafood. Shrimp's meat gives soft, sweet taste and a pleasing touch. Shrimp recipes take very less time to get prepared that is the main reason recipes prepared from shrimps are very much used by people that have less time to cook because of their hectic and busy life.

Chinese Cooking

They not only take less time to cook them, but they also give you the proper nutrients that are required. Some recipes include shrimp salads; shrimp stir fry, shrimp scampi, garlic shrimp recipe, shrimp pasta, shrimp coconut, Cajun shrimp recipe and much more, more than 600 different recipes are available all over the world, Chinese shrimp recipes and Japanese shrimp recipes are large in numbers. The most popular among these all recipes is scampi, stir fry, shrimp toast and Cajun. Scampi has two further types of recipes that are shrimp scampi 1 and scampi 2-- both have equally delicious taste, but use different methods to cook. Asian grilled shrimp is also one of the delicious recipes you would ever love to use for its yummy taste, though it takes some time to get cooked but taste covers the time gap entirely. Mostly people go for shrimp toast as it gets ready very quickly all you need is bread slices and roasted shrimp to get it ready.

For all the shrimp recipes it is very important to make sure you do not overcook shrimp, if you do so it will get dry and rubbery and will not give you the proper taste that you are looking for, Cook it to the point where its flesh turns opaque. Cooking shrimp in the shell gives more flavors than shrimp peeled off before cooking. It is the only sea food that gives you the liberty to play with all the spices. You can mix shrimp with any other form of food and yet it stays healthy. There is a recipe for drink called shrimp cocktail and is very popular among the people, cocktail is very easy to prepare and takes very less time, it is very healthy and full of nutrients.

Shrimp Recipes & Easy Shrimp Dishes You Can Make

To get step by step preparation instructions for over 40 shrimp recipes go to: http://ShrimpRecipe.org

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