Unless you’re prepared to fail a few times, your best option with making your own pizza is to buy a ready made base, which is what this instruction will focus upon. There are three essential ingredients for any pizza; the base, the tomato paste and mozzarella. In addition to these you can add any number of toppings, with some of the most common being pepperoni, mushrooms, olives and ham. To start your pizza off you need to apply the tomato paste. This will bind all of the other ingredients to the base while it is being prepared and when it is cooked. After this you need to add the toppings you want, followed finally by the mozzarella. Once you’ve finished preparing your pizza you need to put it into the oven. They should always be placed on a flat baking tray, and put into an oven at around 200 degrees centigrade. The oven should be preheated well in advance in order to ensure a proper cooking. The whole cooking process can take anywhere from 15-22 minutes depending upon Keep reading
Part of the charm of a barbecue is that you can make it up as you go along. As long as you pay very close attention to what you’re doing, you can avoid almost any disaster to your food. However, there are a few things which you can do to make your life easier, attain greater control over what and how you’re cooking, and produce better food. Last week, we talked about how to ensure you had a fire which was perfect for barbecuing, but there are a lot more things that you can do. For instance, one option you have is to not spread the coals throughout the barbecue basin, instead focussing all of them on one side of your grill. This allows you to switch food from being on a very high heat to a slow and gentle cooking temperature; allowing you to quickly sear the meat and vegetables you’re barbecuing and then switch to a slow cooking styles to make sure that it is thoroughly cooked.
It has come a round to that time of year again; the time of year where suddenly everybody looks at the nice weather and thinks that it is time to get the grill out and have a family barbecue, perhaps even every couple of days. Even though there are a lot of people who barbecue regularly, people who make mistakes while grilling are still far more numerous than those who know what they’re doing. The most important part of getting a barbecue right is the fire and temperature control. If you’re using coals, which will give the best results, then you should pile all of the coals into one location and put your fire accelerant at the bottom of the centre of the pile. If you can avoid using lighter fluid or other gasoline based accelerants then that will mean you can avoid the flavour of gasoline suffusing your food when you begin grilling. After you’ve started your fire, you should wait for the coals to begin to turn grey before you start spreading your coals out. If Keep reading
Somebody who has never tried this out will not be able to truly understand how difficult it is. The nature of fish meat is that when it gets cooked it starts to flake, and inevitably with a barbecue, the fish will start to get stuck to the grill. The temptation is there to try and play around with the fish; continuously teasing it from the grill to stop it from sticking, but this temptation must be resisted. The best way to barbecue fish is simply to wait until it is done. Throughout the cooking process, you should be trying to lift it of the grill; if there is any difficulty with it lifting off it, like there is a bit which has cooked onto the grill, then you should leave it, and eventually it will be cooked enough that it can just lift straight off the grill. Another important part of the process for perfect barbecuing of fish is to try and cook it at a low temperature, as this will stop it from getting burnt before it Keep reading