The Different Kinds of Cooking TV Shows

Cooking shows have proved to be quite an effective method of driving the ratings up for a network. The premise of cooking TV shows is fairly simple. You find a great chef, create a kitchen for him or her, place the chef in the kitchen and have him or her prepare mouthwatering dishes. Many people may think that this is boring and that it'll hardly work, but numerous shows have proven them wrong.

Reality Cooking TV Shows

Cooking shows are popular. In fact, they are one of the most popular daytime shows. People generally love the idea that these shows have to offer. With the popularity of reality shows, reality cooking TV shows are inevitable. Combining reality TV and cooking is actually brilliant because this removes the boring factor associated to cooking by people who are not actually interested in the art. Reality cooking shows effectively introduce cooking to people who are looking for edgier programs. The idea is this -- even if you don't like to cook, you'd still get entertained. People get hooked, not by the actual cooking, but by the excitement the show generates. People come back week after week just to see what will happen next.

This is why people cringed at Chef Gordon Ramsey's explosive character combined with his penchant for cursing, but they cannot wait to come back for more. They generally love to watch the contestants withering under his livid stare and cringing every time Chef Ramsey opens his mouth to release a fresh string of tirades. People are ironically sympathetic at his attempts to mold the participants into professional chefs. It doesn't matter if they are learning any cooking tips. What matters is that they are entertained. Obviously, this is what you will find from every cooking show these days -- entertainment.

Competing at Cooking TV Shows

Most reality cooking TV shows take the form of a competition or contests where participants are given cooking tasks every week. The show will then eliminate the bad would-be chefs from the rest. Not surprisingly, people find themselves rooting for a contestant. Inevitably, they also find themselves returning for more.

Of course there are some people who are fascinated with cooking shows because of the meal preparation itself. Dishes are seemingly prepared with the least bit of effort exerted. There are some people who find the chef hosts entertaining while other people find themselves fascinated by the high-tech cookware and tools. Many of the chefs featured in cooking TV shows have not received formal culinary education and this effectively inspires many viewers. The idea is this -- if these chefs can create delectable dishes without formal education then people can also create amazingly delicious dishes while at home. Regardless of the reason behind people's fascination, it cannot be denied that cooking TV shows are already a part of daily television viewing.

The Regular Cook-at-Home Show

If you are not a fan of reality TV or competitive cooking shows, you can still watch the regular cooking home shows where basically the theme is all about learning how to cook basic dishes. These kinds of cooking TV shows cater to stay-at-home moms and busy people who still prefer home-cooked meals despite their busy schedules. Often, the host chef will teach you how to whip up delicious meals within minutes. Often the network banks on the personality of the host chef to attract viewers and drive ratings.

Gourmet Cooking TV Shows

If you want to learn how to cook fancy dishes, there are cooking TV shows that feature gourmet chefs who will teach you how to create simple haute cuisine dishes. This is a nice way of attracting people who would like to sample 5-star restaurant dishes, but are hesitant to waste hundreds of dollars on a meal. These kinds of shows can be complicated because the recipes are not simple. Usually, these ingredients are not easily available. You would likely wonder, "Where can I possibly get these ingredients?" However, a good host chef will give you ideas where to find the ingredients or what alternatives you can use in case you can't find a particular ingredient.

The bottom line is that there are several cooking TV shows available for everyone. You can always choose which show you prefer. One thing you are assured though from these shows is that you will learn and you will be entertained.

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How To Cook Different Rices; From Indian To Italian Or Thai

There are many different sorts of rice; among them, the parboiled one that I do not recommend, regardless of the brand. Some people may like it but for me this is something other than rice. The taste is awful and it seems to never be cooked. To have good rice, use Indian, Thai or Asian rice; or any other rice that is not parboiled. Italian rice is very good as well. According to the rice you buy, you will need to use a specific cooking method; for example, Asian rice is not good for making risotto, Italian rice is not good for serving with Chinese cooking.

Boiled rice: The simplest way to cook rice.

Note: This is a very simple way to cook rice but not the best because the rice, boiled in a large quantity of water, is "washed" and most of the taste is lost in the water. Look below to see my recommended methods for cooking rice. The methods to cook the rice are different according to the sort of rice you are using.

1- Bring a big quantity of water to the boil. (8 to 10 times the volume of rice), together with 1 tbsp of salt for each 2 pints of water used.

2- Add the rice and bring back to the boil, on a high heat, stirring frequently.

3- Reduce the heat to a low to medium heat, to keep boiling until the rice is cooked. Stir occasionally to make sure the rice is not sticking to the pot.

4- When cooked, (about 15 minutes, maybe less according to the specific rice you are using), strain and serve immediately, plain or with butter or olive oil.

5- If you are not serving the rice immediately, cool the rice in cold water, strain and store until you are ready to serve it.

(The rice can be very easily reheated in a microwave oven. You can also use it to prepare fried rice)

Pilaff: An alternative way to cook rice (use Basmati rice for instance for this recipe)

This method is called riz Pilaff (or pilaw) in French cuisine.

1- Take an ovenproof dish, put on a medium heat with one tbsp of butter for 2 cups of rice.

2- Add some chopped onion and sweat* in butter.

3- Add the rice; stir it in to the butter with the onion, for one or two minutes, until the rice becomes translucent.

4- Add 11/2 the volume of water, together with some salt, pepper, and a whole garlic clove if you like, (this is optional).

5- Bring to the boil, cover with aluminium foil, put in the oven at 200°C (400° F), and cook for between 14 and 17 minutes, until done. It should be ready when all the water has been absorbed.

*When sweating the onions you can add a choice of whole spices (not ground). Sweat together with the onions, then add the rice and cook together. You will have to remove the spices when eating or before you serve the rice. This takes a little time, but the rice cooked in this way is really very delicious.

Risotto: To use Italian risotto rice it is better to cook it the risotto way.

Here is the basic way to do it.

1- Sweat chopped onions in some butter.

2- Add the rice, ("arborio", "vialone", "carnaroli"...; (about 3 ounces per person).

3- Stir until the rice becomes translucent.

4- Add dry white wine to the level of the rice. Cook until almost all the wine is evaporated.

5- According to the recipe you are preparing, (if your risotto will be made plain, with sea food, meat, vegetables etc.) add fish stock, vegetable or chicken broth; (for 12 oz of rice add about 1 pint of the stock, you will add more later).

6- Bring to the boil on a medium heat, stirring frequently. Add salt and pepper.

7- Keep cooking the rice, adding more liquid when necessary. (The quantity of liquid necessary to use in risotto is difficult to say as different rice brands will absorb more or less liquid.)

8- Immediately after the rice has absorbed the previous amount of liquid, add more liquid, and repeatedly add a little each time, allowing the rice to absorb little by little the liquid.

9- Repeat the process until the rice is cooked, stirring frequently.

10- When done, the risotto should be cooked but a little "al dente". It should be creamy as well.

11- To finish add grated parmesan and serve immediately.

12- To give more taste, add chopped garlic, cream during the cooking process.

Almost anything can be added in risotto, depending on personal choice; vegetables cut in cubes, sea food, chicken, meat cut in small pieces, cooked before or not, depending if it can be cooked in the risotto itself.

The basic Asian way of cooking rice:

To prepare the rice this way, you can use a rice cooker; this is a wonderful device. It will cook alone and keep the rice warm for hours.

If you do not have a rice cooker:

1- Put one volume of rice (Thai, Basmati etc.) in a pot.

2- Add 11/2 the volume of water, and stir.

3- Put on a medium to high heat.

4- Bring to the boil. Cover with a lid and boil on a low to medium heat until cooked.

5- Serve immediately.

(Make sure the water does not evaporate too much during the cooking. Do not stir the rice during the cooking).

Brown rice

Brown rice can be cooked in the same way as: "Boiled Rice: The simplest way to cook any rice"; except that the rice will need to be cooked for about 1 hour to be ready.

Drain and store like plain rice in the recipe above.

Jean-Louis Vosgien www.photos-and-recipes.com

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How to Cook Different Kinds of Ham

Ham is usually sold in one of three conditions:

1) Fully cooked

2) Partially cooked

3) Uncooked

Although the cooking techniques are similar, there are differences between a fully cooked and a partially cooked or uncooked ham. For example, a fully cooked ham should be cooked to an internal temperature of 140 degrees Fahrenheit, while a partially cooked or uncooked one should be cooked to an internal temperature of 160 degrees.

The instructions below are grouped into sections for fully cooked and partially or uncooked hams. --

Roasting or Baking--Fully Cooked

There are three basic types of fully cooked ham:

1) Wet cured or City Ham

2) Spiral sliced

3) Canned hams

Keep in mind that a fully cooked ham does not require cooking; it can be eaten as is. But cooking it can bring out the flavors of its own juices. The flavor can also be enhanced by adding other ingredients during the baking process. A fully cooked ham should be cooked to an internal temperature of 140 degrees.

Spiral Sliced Ham

This type is pre-seasoned and does not require cooking. However, if the ham is to be served warm place it in aluminum foil, cut side down and add approximately ? cup of water. Wrap ham tightly in aluminum foil and cook at 275o-300o. Allow 10 to 14 minutes per pound cooking time. Ham may be removed from oven when internal temperature reaches 135o. Allow to sit in foil for a few minutes until the internal temperature reaches 140o.

Canned Ham

Place the ham in a shallow cooking pan, uncovered. Bake at 325o. Allow 15 to 20 minutes per pound cooking time.

Wet Cured (City) Ham

This ham may be cooked either covered or uncovered.

Covered

Trim any excess skin and fat. Do not trim off all the fat as that is what produces the juices and flavor. Place ham in a roasting pan, if cut, place cut side down. Cover with aluminum foil and bake at 325 degrees. Allow 15 to 18 minutes per pound for whole hams and 18 to 24 minutes per pound for half hams. Glazes, if used, should be applied during the last thirty minutes of cooking.

Uncovered

Follow directions for covered ham, except do not cover with foil. Use same cooking temperatures and times. Apply glaze in the last 30 minutes of cooking.

Roasting or Baking Partially Cooked or Uncooked Ham

These hams are defined as Dry-Cured (Country) ham or Wet-Cured (City) Ham types. Remember, regardless of the type, these hams should be cooked to an internal temperature of 160 degrees.

Dry-Cured (Country) Ham

These hams need to be washed and soaked for up to three days before cooking. Follow the label directions on the ham for washing and soaking instructions. This type of ham can be baked covered or uncovered.

Covered

After soaking, place it in a large roasting pan with 4 to 5 cups of water. If the ham has a skinless side and a side with skin, put it in the roasting pan skin side up.

Cover the ham with aluminum foil or a cover. Put the ham in a preheated 375 degree oven and increase oven temperature to 500o and cook at this setting for the first 10 minutes only. After 10 minutes, turn the oven off and allow the ham to set for three hours without opening the oven door. Turn the oven back on to 500o again for 15 minutes. This time, the ham needs to set in the oven, without the door being opened, for 6 to 8 hours. After setting, the internal temperature of the ham should be at least 160 degrees; if not, repeat the 500 degrees setting again for 15 minutes and check the ham after 1 to 2 hours. If desired, brush with glaze before serving.

Uncovered

After soaking, place the ham in a large roasting pan with 3 cups water. Do not cover. Put the ham in a preheated 325 degree oven and cook until the internal temperature reaches 160 degrees. As a guide, a whole ham will need about 18 to 20 minutes and a half ham will need about 22 to 25 minutes cooking time per pound.

Wet-Cured (City) Ham

Use the same methods as the fully cooked wet cured hams, but remember to cook to an internal temperature of 160 degrees. Therefore, the cooking time will be a little longer than that for a fully cooked wet ham.

Ham Cooking Tips

Baking at lower temperatures but with increased times will result in richer flavored hams. Do not use temperatures below 200 degrees.
Do not pierce the ham once cooking begins-this allows beneficial juices and flavorings to escape.
When checking the internal temperature, avoid touching the bone with the thermometer as this can cause an incorrect reading.

Learn more about how to cook a ham and about cooking in general at these links.

Ray T. Lewis thinks that if it's pork, it tastes good. And that just about sums up his ideas on food.

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