General cooking tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Dieting 101

The Zone Diet
The Zone diet is a diet system initially detailed by Barry Sears in a series of books and publications. The Zone diet isn’t expressly a weight loss diet, although many zone diet fans find that they actually manage to lose body weight by following the zone diet.
The science behind the Zone Diet is that if you were to limit the secretion of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts your body in a state of balance which is an awful lot more wholesome than other diets, which, not surprisingly, is known as 'the zone'.
Sears alleges that when your body is in this 'zone' it is working at its best and, as a consequence, doesn't build up fat.
The most valuable procedure of the zone system is to control the exact ratio of carbohydrates to proteins, and to make sure your diet has increased amounts of Omega 3 and omega 6.

Consomme Des Ecrevisses Aux Truffles Recipe

	Category	Cheese Recipes
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Ingredients And Procedures

2 lb Crawfish, live

3 qt Water

3 ts Salt

9 c Water

1 md Onion, coarsely chopped

1 md Leek, white parts,

-- coarsely chopped 1 md Carrot, coarsely chopped

1/2 ts Thyme

2 ea Bay leaves

Salt (to taste) Pepper (to taste) Truffles, coarsely chopped -------------------------CLARIFYING CLOUDY CONSOMME------------------------- 1 md Leek, green leaves, washed

-- finely chopped 1 ea Celery, stalk, finely

-- chopped 4 lg Egg whites

Consomme: ========= Wash and purge crawfish in 3 quarts of salted water for 30 minutes. Rinse and drain the crawfish and place them in another pot with 9 cups of water and chopped vegetables. Bring to a boil and add seasonings. Simmer for 30 minutes. Do not boil too fast or the consomme will become cloudy. Dip the crawfish out of the liquid and allow them to cool. Strain the consomme. When crawfish are cool enough to handle, remove meat from shells and return to the strained consomme just before serving. Clarifying Cloudy Consomme: =========================== Mix vegetables with egg whites. When consomme is cold, add the vegetables and egg whites mixture and bring to a boil, then lower the heat. A crust will form on the top. Let the consomme simmer until clear. Strain by moving crust to the side and pouring through cheese-cloth without breaking the crust. Consomme en Croute: =================== Put the crawfish tails and coarsely chopped truffles in an oven proof cup and pour the consomme over them. Cover each with a puff pastry top. (Puff pastry may be purchased in dough form at the supermarket.) Bake at 425 F for 12 to 15 minutes or until the dough is browned and crisp. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

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<h1>Consomme Des Ecrevisses Aux Truffles</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Crawfish, live <P>3 qt Water <P>3 ts Salt <P>9 c Water <P>1 md Onion, coarsely chopped <P>1 md Leek, white parts, <P>-- coarsely chopped 1 md Carrot, coarsely chopped <P>1/2 ts Thyme <P>2 ea Bay leaves <P>Salt (to taste) Pepper (to taste) Truffles, coarsely chopped -------------------------CLARIFYING CLOUDY CONSOMME------------------------- 1 md Leek, green leaves, washed <P>-- finely chopped 1 ea Celery, stalk, finely <P>-- chopped 4 lg Egg whites <P>Consomme: ========= Wash and purge crawfish in 3 quarts of salted water for 30 minutes. Rinse and drain the crawfish and place them in another pot with 9 cups of water and chopped vegetables. Bring to a boil and add seasonings. Simmer for 30 minutes. Do not boil too fast or the consomme will become cloudy. Dip the crawfish out of the liquid and allow them to cool. Strain the consomme. When crawfish are cool enough to handle, remove meat from shells and return to the strained consomme just before serving. Clarifying Cloudy Consomme: =========================== Mix vegetables with egg whites. When consomme is cold, add the vegetables and egg whites mixture and bring to a boil, then lower the heat. A crust will form on the top. Let the consomme simmer until clear. Strain by moving crust to the side and pouring through cheese-cloth without breaking the crust. Consomme en Croute: =================== Put the crawfish tails and coarsely chopped truffles in an oven proof cup and pour the consomme over them. Cover each with a puff pastry top. (Puff pastry may be purchased in dough form at the supermarket.) Bake at 425 F for 12 to 15 minutes or until the dough is browned and crisp. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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