Al dente – This term is often used with pasta and literally means “to the tooth/bite”. Boil the pasta until is is tender but still has some “bite”, not soggy and falling apart. Packet pasta usually takes 5-10 minutes in boiling water.

Baste – This term is often used when roasting chicken or cooking meat in a marinade. You will need to regularly “baste” the meat with the juices or sauce to keep it moist. For more details www.tailgating-recipe.com .You can use a spoon to spoon the juices or sauce over the meat or you can use a “baster” which is a bit like a syringe or bulb.

Beat – A term often used in cooking or baking. You may be instructed to beat and egg – simply crack an egg into a bowl and beat (stir rapidly) with a fork or whisk to combine the yolk and white. In cake recipes, you may be instructed to beat the margarine and sugar together – use an electric whisk or beater for ease.

Blanch – A recipe may call for blanching vegetable. This simply means to plunge them into boiling water for about a minute.

Chop – self explanatory but use a good sharp knife and try to chop vegetables etc. so that bits are uniform in size and thickness. Onions often have to be chopped finely so chop them as small as you can.

Cream – Cake recipes often instruct you to cream the butter or margarine with the sugar. Beat them together either with a wooden spoon or electric mixer until they are well combined and the mixture has turned a paler colour.

Dice – If you are instructed to dice meat or vegetables, it means that you should chop into uniform squares.

Fillet – This word can either be used as a noun or a verb. A meat fillet is a good quality piece of meat which has been “filleted”, had the bones removed. If a recipe asks you to fillet a piece of meat or fish, it means you need to remove the bones. This is tricky so buy fillet meat or ask your butcher or fishmonger to do it for you.

Fold – Cake recipes often tell you to fold in the flour after creaming the margarine and sugar and adding eggs. For more details www.apples-recipes.com .Add the flour a bit at a time using a metal spoon and a figure of eight movement to “fold” the flour into the mixture while retaining the air added by creaming or beating.

Julienne – This term is used with vegetables. Julienne carrots are carrots which have been chopped into matchsticks or strips.

Marinate – To coat a piece of meat or fish in a sauce usually overnight or for a few hours in the fridge. The meat will take on the flavours from the sauce.

Pare – Remove the skin from fruit or vegetables.

Peel – Remove the skin from fruit, vegetables or prawns.

Poach – To cook in liquid. Poached eggs are cooked in boiling water and poached fish is often cooked in hot milk.

Puree – To puree a vegetable or fruit is to blend it until it is as smooth as baby food. Use an electric blender.

Saute – You can saute vegetables and this means to fry in hot oil over a high heat for a short amount of time.

Season – To flavour with salt and pepper.

Simmer – This term is often used with sauces or recipes like curry or chilli. It means to bring a sauce to boiling and then turn down to a level where the sauce is bubbling but not boiling.

Stiff peaks – If you are instructed to beat cream or egg whites until stiff peaks are formed, then you need to whisk or beat until the mixture forms peaks which do not collapse and you could even turn the bowl upside down without the mixture immediately falling out.

Stir-fry – To stir-fry is to cook meat and/or vegetables in a wok at a high temperature. Stir-fry packs can be found in supermarkets and all you have to do is fry them briefly in hot oil in a wok, add sauce or spices and serve with noodles or rice.

Whisk – Use an electric whisk or a hand whisk to beat something like cream.

Hopefully these explanations will help you to feel more confident when using recipes.

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!