Learn everything about seafood

Written by Hans Dekker

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Enjoying edible fish during any season will have your taste buds excited and wanting to try new and exciting recipes for seafood cooking. Seafood meals will become so easy that you will enjoy creating many seafood cooking delicacies that you never even tried before.

Not only will you enjoy preparing these wonderful seafood meals but your dinner guests will be asking for your secrets for seafood cooking. Edible fish, shrimp or any seafood cooking is not as hard as you think. You just have to learnrepparttar secrets on preparing seafood meals. Many of these recipes are quick and easy and you will be enjoying your seafood meals in no time.

Hans is owner and one of the authors of the: Steaks Guide

Holiday Ham: Tips for Choosing

Written by Linda Schnable

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The method of smokingrepparttar ham will be yet another factor that creates differences from one brand of ham to another. The traditional method of smoking ham was to use specially selected logs of hard woods that would enhancerepparttar 113110 sweeteners and spices thatrepparttar 113111 ham maker chose. Soon, processors found that their ham tasted better with hickory wood, applewood, or even dried corn cobs. One ofrepparttar 113112 newest technologies is a processed natural smoke that is converted to a liquid form and is applied torepparttar 113113 hams duringrepparttar 113114 cooking process. This process has helped to shortenrepparttar 113115 processing cycle ofrepparttar 113116 ham. Many specialty processors still choose to stay withrepparttar 113117 natural wood of their choice to enhancerepparttar 113118 special blend of spices that gives their ham its unique flavor properties. Much likerepparttar 113119 lengthened curing process ofrepparttar 113120 ham, many ham processors feel that slow cooking ham at a lower temperature maintainsrepparttar 113121 natural meat texture and cooksrepparttar 113122 spice flavors intorepparttar 113123 ham. Again, technology has been introduced to shortenrepparttar 113124 cooking cycles and reachrepparttar 113125 safe internal temperatures quicker. Some argue thatrepparttar 113126 quick process changesrepparttar 113127 ham texture too much, and doe not allowrepparttar 113128 flavors ofrepparttar 113129 ham and ingredients to blend duringrepparttar 113130 cooking process. Probablyrepparttar 113131 one area that each ham maker will argue that his isrepparttar 113132 best is inrepparttar 113133 ingredients he chooses forrepparttar 113134 cure or marinade ofrepparttar 113135 ham. Each cure has one or two prominent ingredients that help to give unique taste and aroma properties to a ham. Maple syrup, honey, and brown sugar are three primary ingredients that specialty ham processors may choose to build their cure recipe. In addition torepparttar 113136 base ingredient, many other spices may be added to further enhance a unique recipe preference to cure a ham. As you can see, a good centerpiece holiday ham for your Easter, Christmas, or special celebration meal goes well beyondrepparttar 113137 price per pound or an attractive package. There are many ways to make a ham less expensive, but like any good recipe, if you short cutrepparttar 113138 cycle and ingredients it may not taste as good and bring pleasure to you and your guests that you may expect. Choose your ham wisely, and enjoy one ofrepparttar 113139 best tasting meal traditions. You must insist on quality andrepparttar 113140 distinctive, elusive, one-of-a-kind flavor in your ham that can never be mass-produced by machinery or rushed throughrepparttar 113141 curing and smoking process. Whether you need a holiday ham, or are buying a ham just because you loverepparttar 113142 flavor, a ham from http://www.meatgourmet.com can not be matched. All hams from http://www.meatgourmet.com come from one of only a few family run smoke houses inrepparttar 113143 U.S. today. To obtainrepparttar 113144 very best maple syrup brine cured, cob and applewood smoked hams, made inrepparttar 113145 New England tradition in one ofrepparttar 113146 few smokehouses left that controls quality from beginning to end, visit http://www.meatgourmet.com today.

Linda Schnable and her family have been in the meat processing and selling business for many years. http://www.meatgourmet.com

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