Learning to Cook - Cooking Schools and Getting the Best Return For Your Money

I was just watching TV and saw that for Johnson and Wales University which is a locally cooking school located in downtown Charlotte North Carolina. Upon researching their website just a tiny bit and see they charge $22,000 a year in tuition alone. Upon a little deeper research and watching recent episodes of MSNBC where it was made aware that many of these graduates from these expensive cooking schools cannot find jobs that pay more than $10 an hour or fare even worse without a job. With graduation rates as low as 50% or even lower at some of these for-profit cooking schools is there a better alternative?

The biggest problem is how many years do you have to go this cooking school to become a chef and get a good paying chefs job? Apparently it is more than one and with the fact that most of these for-profit cooking schools give financial aid that only consists of student loans that leads to many heavily or overburdened students that when they graduate cannot possibly pay their debts back and live on their own or live a comfortable lifestyle. This is directly a kin to online colleges like Phoenix University and others that basically give oneself a degree that no one hires or that does not transfer to other fully accredited colleges like state colleges and universities.

As a matter of fact some of the online colleges have not been required to place a disclaimer in their TV advertisements that states that credits are unlikely to transfer. And numerous employers will actually place on their websites and in their hiring materials that if you have gone or attended one of these online colleges that you basically should not bother applying. Are these cooking schools any different? Yes, they are not online and many of them are more credited or at least better accredited then the basically fraudulent schools like Phoenix University (if you were to look at the Whois database, which lists all domain register information you will see that the organizations Phoenix University lists as being accredited by are owned by Phoenix University itself which is basically fraud for all intents and purposes).

Now some of these cooking schools like Johnson Wales University are fairly well respected, but with limited financial aid packages that consist mostly of loans is there a better alternative? Yes, there is for anyone in any state. It is called your local community colleges. Almost every single community college out there has well accredited cooking programs and similar that can teach you the exact same courses, cooking skills and more for far less than any of these for-profit cooking schools like Johnson and Wales University and others. Another nice feature of learning to cook at a community college is that the courses that you take are directly transferable to a four year or other school. Then you do not have to worry about transfer issues like you would with many of these cooking schools or online, for profit schools offering local cooking classes.

Just request a course catalog from your local community college and peruse through the cooking classes and see which ones will get you towards the degree that you want or teach you the skills that you desire. From learning how to barbecue, two creating a roast, to making exquisite Christmas cookies, to much more advanced subjects on cooking, mostly community colleges will offer all of it and more. Now, if you live out in waistline you might have traveled it go to the committee College offers an extensive list of cooking classes. There are also other alternatives to which are far less expensive than the for-profit cooking schools.

Viking, which makes expensive and high grade ovens and ranges amongst other products, offers cooking classes in most states for everyone from children to adults and for every level of all sorts of cooking techniques and ideas. Basically, Viking brings in their own or celebrity chefs and will teach all sorts of cooking concepts in everything from one day classes to classes that can last several weeks or even months. The general cost is between $60 and $100 a day for a Viking cooking class and you can find out more information on this their website.

So basically you do have alternatives, you don't have to become heavily burdened by debt to become a chef or cook. You can use your local committee Colleges where financial aid consists mostly of grants rather than loans like with the for-profit cooking schools. You also can take other classes that may even go outside of the cooking curriculum sheet and exposure something different classes, courses and even majors and the best part is that all of it is transferable. Another alternative is cooking classes like Viking offers to get a taste of what cooking school is really like without having to obligate yourself financially to the tune $20-$30,000 or more. Common sense here would tell you that for-profit schools are just that, for their profit, not yours. Use your state school and university system and take advantage of low-cost or even free schools for manufacturers like Viking.

Melissa Maillie is a long time gourmet Italian cook with her own website loaded full of great, free recipes and cooking tips. For more great tips like this and free recipes be sure and visit - Great free cooking recipes and tips. Article provided courtesy of Hotcookingrecipes.com. Here's an example of one of the many great recipes you will find on Hotcookingrecipes.com Best sweet potato casserole recipe. Be sure and check it out - you'll be glad you did!

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Why You Should Learn Cooking Today

When your stomach starts to grumble, do you reach for a take-out menu or roll down to the nearest fast food joint to get yourself a meal? During a hectic day with your kids do you throw some microwave-fresh chicken nuggets at them and pray that they will:

eat more than the throw on the floor and

eat long enough to give you some peace and quiet?

Are you struggling to control your weight or maintain your energy levels? If these or similar conditions apply to you then you need to discover the benefits of cooking!

At first glance it may seem counterintuitive to think that cooking could simplify and enhance your life. Who has the time, right? Or maybe you do not think that you can cook good enough to produce something edible. You would be surprised to learn that there are many benefits to preparing food for yourself and others:

Health Benefits:

When you eat out you have almost no control over what you consume. Somebody else is dictating your portion sizes, food quality, and believe me when I tell you that they are more concerned with the bottom-line than your waistline. Most restaurants purchase the cheapest food available to maximize their profits.

Cheaper foods are those with a longer shelf life (high in preservatives, hydrogenated oils, and trans-fats), higher in fat (fatty cuts of meat are cheaper), and lacking in essential nutrients. When you shop for the ingredients for your food you have to final word when it comes to quality and content. People who prepare their own meals tend to have healthier diets because they eat more vegetables and fruits. In addition, they tend to purchase higher quality ingredients than you would find at a restaurant.

Financial Benefits:

When you cook your own food your body is not the only thing that gets healthier. Your bank account gets better too. Preparing your own meals allows you to avoid paying for the labor to prepare your food. For instance, did you know that you could get twice as much filet mignon if you buy it at the grocery store or butcher and cook it yourself? It is true! If you go to a nice restaurant, this delicious steak will cost between $25-80. If you go to your neighborhood supermart, you can get two quality filets for around $20.

At your grocer you can also buy foods in bulk, reducing the cost. If you are in a time crunch you can pre-prepare food on the weekend and freeze meals to re-heat later. Pay yourself to cook your meals and get your food just how you like it!

Another way that you can save money preparing your own meals is to use fresh ingredients from your garden. Tomatoes, green beans, peas, lettuce, onions, cucumbers, and many other vegetables are easy to grow and prepare. You can get plenty of seeds for just pennies over a dollar.

Time Benefits:

What kind of time benefits could you possibly get from cooking? Does it not take more time to boil water and melt butter and chop and mix and saute? Yes, but when I say time benefits, I am talking about quality time.

One of my favorite things to do with my daughters (ages 2 and 5) is to prepare a meal. We have fun chopping vegetables, mixing batters and counting out ingredients. They feel so important helping out with the cooking and it teaches them to work and acquire some skills in the kitchen for themselves.

Cooking with your children is a great opportunity to teach them about their health and safety with things like knives and the hot stove. It also teaches them to help keep the kitchen clean and safe from bacteria. One of the other benefits is that they are more likely to eat foods that they helped prepare.

Even if you do not have children you can still benefit from the time spent preparing a meal. It allows you a break from the grind of life. You can express your creativity and style in the kitchen. For some people it is a great stress relief to spend time cooking. Trust me, chopping carrots or tenderizing a steak with tenderizing hammer can feel pretty good when you have had a hard day. Besides that, cooking a stew will make you feel better than sitting and stewing over your problems. You may be really impressed with some of the things that are coming out of your very own oven.

Social Benefits:

I have yet to find a cookie recipe that just makes one cookie or a cake recipe that just makes one slice. It can be fun to share your creations with others. Bring a slice of pie to a friend and brighten their day. Cooking can be a romantic date when you prepare a meal together and share it by candle light or even in front of the television.

My wife swaps cooking nights with a neighbor. She will cook enough for both families two nights a week and another two nights our neighbor cooks for us. As a result we have become great friends with this family, my wife gets two nights off from cooking per week and it is fun to experience another cooking style. We have a lot of fun brainstorming new and interesting things to cook and we rarely have repeats.

So what are you waiting for? It is time for you to start cooking. Find a style that you like. Get a book, take a class, call your mom, or ask a friend about how you can get started. Look up all of those weird looking vegetables from the produce aisle at the store and learn how to cook them into a delicious meal. When you do, you will find yourself healthier, wealthier and fuller, and I am not just talking about your belly.

By the way, you can whip up restaurant recipes in your own kitchen [http://www.pickupcooking.com] from http://www.pickupcooking [http://www.pickupcooking.com]. Anyone can learn how to cook, even if you have not cooked before. For more cooking ideas, go to http://www.pickupcooking/cooking/ [http://www.pickupcooking.com/cooking].

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How To Prepare "Sous Vide" - Or Vacuum Cooking

We are speaking only about cooking, not about conservation of food, here.

Of course, without a vacuum machine it is not possible to obtain a perfect vacuum in a plastic bag or plastic pouch; but it is possible to have a partial "sous vide", enough to realise this method of cooking.

This method can be adapted for home cooking or for small restaurants.

Why prepare food this way? What are the benefits of this method?

- You can prepare the food one to two days, or more, in advance. You can, keep the food in the fridge, or even freeze the preparations, store for a few weeks or a month, then reheat and serve when needed.

Imagine having a party next week with 10 people coming home. What a big quantity of food to store and handle the last day! You may be overwhelmed by such a task. Using this method, a major part of the job can already be done before the day of the party.

You can prepare the food when you have plenty of time, and you don't need to rush to be ready when your guests arrive. You look quiet, and certainly you will handle the situation much more easily).

- Preparing this way, food is more delicious because the food cooks in it's own juice, the taste does not disappear in the air. Remember when you enter a kitchen and smell all the wonderful perfumes coming to your nose. This is the taste of the food disappearing in the air. With this method, tastes stay inside.

- An other benefit of this method is that it gives you the opportunity and the simplicity to cook at a low temperature, 70°C/158°F.

Let me explain this point about temperature: When you cook the "normal" way, this is higher than 70°C/158°F. In fact, boiling water is 100°C/212°F; when you roast, an average temperature of 200°C/392°F is used, this is with out doubt far higher than 70°C/158°F.

Here, speaking about temperatures we are reaching a crucial point. Meat, fish as well but less, when cooking at high temperatures are becoming tough. This is because the collagen (fibrous protein constituting a good part of meat) contracts and gets tougher over 70°C/158°F. Thus, the tip is to cook below this temperature to keep the meat tender. (Since the use of "sous vide" technology, the food industry prepares roasted meat with parts of the animal that would never have been roasted in the past because these parts are normally too tough. This is only possible because of low temperature.)

(Low temperature cooking can be done by different means but you will not have all the benefits of the "sous vide" technique, or all the benefits of my method.

You can cook at low temperatures with a normal pot. On the market are electric slow cookers, available for any sort of recipes)

How to prepare "sous vide", or vacuum cooking, without a vacuum machine.

I give you first, here, mainly for those who already know how to prepare food "sous vide", a short description of the process, then more details that you can read if you are interested to try this method:

Instead of placing the food to cook in a plastic pouch and vacuum it, simply wrap or roll the food in at least 5 to 6 layers of plastic paper. Make sure to secure the plastic, then, proceed the same way you would with regular vacuum cooking. Of course the time you can keep the food with this process has nothing to do with real vacuum cooking, as there is no control on the vacuum percentage in the parcel you have prepared with this method. I recommend that you follow the same rules you follow for non vacuumed food.

Detailed process

Start with this very basic recipe if you want to try "sous vide", as it is really easy to do. Then you can adapt my method to different meats, poultry or fish or find a recipe in the one's we propose on this web site.

Chicken breast prepared in plastic wrapping ("sous vide" style)

Use chicken breast with or without skin, stuffed or not, marinated or not according to the recipe or to your choice. Use it plain or brown it in a skillet before wrapping to have a more roasted flavour. The meat when serving after cooking will of course not be crispy anymore; but you can place it in a skillet for 2 or 3 minutes to recover it's crispness just before arranging on plates.

1- Put the seasoned pieces of chicken breast, already stuffed, on plastic paper.

2- Roll the chicken breast thoroughly in the plastic paper, making sure to press strongly against the meat while rolling to have the maximum of air escape from the parcel. (We are not trying here to compete with a vacuum machine but we are trying to have the minimum of air inside, mainly because if too much air stays inside, the parcel will floats to the surface of the water when poaching and the cooking will be bad).

Make at least 5 or 6 turns around the meat to obtain a parcel that is firm and strong enough.

3- Make a knot at each side of the parcel with a string or with the plastic itself if you have enough of it. Now, the chicken breast is ready to cook.

4- Put the parcel in a pot of water at 70°C/158°F. Use a thermometer to make sure that you have the right temperature.

5- Keep cooking during about 20 minutes, making sure the temperature is still at 70°C/158°F, checking now and then. The time of cooking depends on the size of the chicken breast. This example is for a piece of 180g/6oz and should not be more than 20 minutes.

Make sure if you cook a stuffed breast of chicken to adjust the cooking time to the size and also to the stuffing. (If you stuff with cooked mushrooms the cooking size will be shorter than a stuffing made with raw meat for instance.)

6- When done, serve immediately with the sauce of your choice. (Slice the chicken breast to have a nicer presentation)

Notes

If you have chosen to prepare the chicken breast in advance, don't cook them but place in the fridge for one day maximum. If you want to serve the chicken breasts later, freeze them. Keep up to a few weeks. (It is better not to keep food a long time in a freezer as it will start to dry and be "burnt" by the cold after a few month. Make sure to defrost the meat before starting to cook.

If you have at home an electric slow cooker pot, you can use it to prepare this recipe. Fill it up with water and set the thermometer (if available) at 70°C/158°F.

Jean-Louis Vosgien

www.photos-and-recipes.com

Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France to introduce in the 1980's fusion food, which at the time was unknown, and he was considered an expert in that field by press people and his peers. Jean-Louis Vosgien travelled in many countries, mainly in Asia to teach French cuisine. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez He created a cake, famous in France, ?Le Canelou de Provence?, sold today in the three major supermarket chains in France. He was involved in the creation of the French cookery book ?La Cuisine de Mistral", with Alain Gerard and Robert Callier. Several of his recipes also appeared in "The World Class Cuisine of Italy and France" book. He is about to publish a new book on the US market.

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Join Outdoor Cooking Classes - Enjoy Benefits Galore

Whenever it comes to invest your time and money to learn outdoor cooking classes, you should never enforce any type of limitations. Outdoor cooking not only refers to campfire food preparation but it also a great way to spend fun filled activity while preparing impressive and delicious meals. You can expect a positive feedback from your loved ones once you place this food on their table.

Many people love to cook and wish to learn this wonderful skill but are confused on how to start learning this technique. You can master in the outdoor cooking once you join any of these outdoor cooking classes. They provide excellent training by employing instructors that have great knowledge and experience. They are an expert in teaching you about the safety measures that is necessary when you cook in outdoors. Instructors guide you towards bringing the best in you and motivates you to communicate, participate and work in a team.

Outdoor cooking classes usually have different specialists who are experts in their specific fields such as safety measures, cooking techniques and food preparation. Such expertise helps you to gain knowledge about every field in the best possible manner so that you can develop your skills properly.

These classes are a blend that combines both fun filled activities and informational knowledge. Sessions for each class are specifically designed by these professionals so that they include fun and creative lessons for students.

Knowledge about dealing with and handling or using outdoor cooking equipment is also provided to its students. If you are a first time user then you would be benefited by its safety regulations and rules taught at the school to ensure your safety while cooking.

One of the best lesson that you would learn here is to not to be fret of cooking dishes in your own style. Outdoor cooking classes have instructors that are interested in solving the queries of students at the earliest and are interactive.

Different skills and recipes related to use of Dutch ovens are taught in these cooking classes. Combination of entertainment and cooking is the key feature of all these cooking classes. It is also like a social exercise for food lovers and for people who love to cook. You can find people of your similar interests and share experiences or gain knowledge about various cooking techniques.

Outdoor cooking classes are very beneficial in learning the ways to prepare great outdoor meals while enjoying the food with other food lovers. You can initiate this activity during your holidays or spare time.

Instructors of these outdoor cooking classes understands the importance of every student who is a part of the class. You would be able to prepare delicious meals for your friends and family once you learn outdoor cooking from outdoor cooking classes. They would fill you up with the confidence which is required to cook food as this is the basic purpose of such classes.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

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Method of Cooking Vegetables

Vegetables are plants that are used as food. They should be eaten everyday because they are a very important source of vitamins, mineral substances, water and roughage. In order to get the best value from vegetables, they should be stored, prepared and cooked carefully so that the food value is preserved. If possible, buy vegetables soon before using them so that they do not become stale. This is particularly important for green vegetables, as vitamin C is lost if the vegetables are allowed to wilt.

If vegetables are grown in the garden, do not pick them until just before they are required. Green vegetables can be kept fresh for a while if they are kept loosely rolled in old newspaper or brown paper and put in a cool, airy place. They will keep crisp and fresh in a refrigerator if they are kept on the lowest shelf in the refrigerator, where the temperature is not low enough to freeze them. Root vegetables should be kept in a well-ventilated vegetable rack or basket in a cool, dry place.

The followings are the cooking method for vegetables:

1. Boiling

This is the simplest and most common method of cooking vegetables. It is an economical and easy method of cooking but over cooking and the use of too much water will spoil the flavor and cause valuable nutrients to be lost.

Root vegetables should be cooked in boiling water which is sufficient just to cover them. The pan should have a tight fitting lid to keep in the steam which helps to cook the vegetables. Cook the vegetables gently until tender, for rapid boiling will cause the outside of the vegetables to break up before the inside is soft. The time of cooking depends on the kind of vegetable, its age and size. In boiling root vegetables test them with a fork pierced through the thickest part to see if they are ready.

Green vegetables should be cooked for a short time in a little boiling water and served at once, so that as little nutrients as possible is lost. Use only enough boiling water to prevent the vegetable from being burnt, and cook with the lid on, so that the vegetables will be cooked in the steam as well as cook more quickly. After boiling, the little liquid left in the pan can be thickened and served with vegetables as gravy. Vegetables cooked in this way are well flavored, crisp, a good green color and are nutritious.

Dried peas and beans should be washed, covered with at least 1" water and allowed to soak overnight. When well soaked, the peas will be double their size. Boil the peas in the water in which they are soaked. Bring to the boil slowly with lid on and boil gently until the peas are tender.

2. Blanching

This method is usually used to cook the very young shoots of vegetables like bean sprouts which require very little cooking. The vegetables are cleaned and drained. They are then lowered into a pan of boiling salt water for ½ minute, lifted up and drained immediately. The blanching removes the sharp green taste from the vegetables and cooks the vegetables very lightly so that they will be crisp and well flavored.

3. Frying

This is a suitable method of cooking most vegetables. Deep fat frying is used for making chips, fritters and for browning onions and garlic. All vegetables to be deep fat fried must be cleaned, cut into even sized pieces so that they will all cook at the same time and dried before frying so that they will fry evenly and will not cause the oil to spit.

What is locally known as fried vegetable should be more correctly called 'braised' vegetable. Braising means to toss or brown food in a little oil first and then to finish cooking it in a little water in a covered pan so that the food is cooked in the steam. This is the best method for cooking vegetables as very little nutrients is lost, the vegetables are very quickly and easily cooked, are crisp and well flavored. It is important to remember that most vegetables require very little cooking. To get the best results they should never be overcooked.

Steaming

This method is sometimes used for cooking root vegetables. It is not a recommended method for cooking green, leafy vegetables as it takes longer than boiling and in the prolonged cooking, vitamin C is lost. However, sweet potatoes and yams are better flavored when steamed.

Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. Special thought has been given to the speed and ease of preparation to streamline cooking chores whenever possible to the minimum. Not only are these dishes attractive, they really are simple and speedy to make. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare.

You can visit my website at http://www.a1cookrecipes.com

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Cooking Games That Make Labor of Love Fun!

Cooking without the passion is not cooking at all but pure mixing up with the bowls! This is one true quotation by food lovers and those who have the passion for cooking. Without the passion and love that goes with cooking, no matter how complex or classy your meal is, it will be empty. For this reason, many cooks are looking forward to enhance their skills and also for this reason, novice cooks are out to venture in this kind of career. Nonetheless, despite of the labor of love, as we often say, there are still many who are afraid to get bored and stuck with the kitchen. But there is one trick that can make your day with cooking and this are cooking games!

Like real cooking, cooking games pose as another alternative to cooking. You can cook your favorite meals, grill and garnish your favorite sandwiches or be in-love with colorful chocolates and sweets. The difference that comes with it is only you are doing the cooking virtually with a computer and everything is left to your imagination. Cooking games is really enjoyable and thrilling that you can make lot of cakes in a few minutes or make a wondrous presentation of your favorite dish. Much-more, you do not have to worry about washing the dishes.

An example that you can do with cooking games is cooking the best breakfast meal to greet the day. Scramble eggs and hotdogs can make a difference with creativity set in place. A pancake with maple syrup top with cherry fruit can really be fascinating coupled with fresh lemon juice.

Experiment with new styles and be challenged with cooking games.

Another thing that makes cooking really enjoyable and fun is that you can play it with others and explore new dishes. Impress and entertain others on how you create Spongebob Pizzas or help them make fried ice cream with cooking games.

Burgers, sausages, pizzas, sandwiches, hotdogs and ice cream craze are some of the simple foods that you can start with. If you are able to learn how to cook these, you can then manage your own burger stall or establish your pizza parlor at cooking games. Cooking can be as simple but if you want to step one level ahead, you can then try to bake a cake and learn the art of decorating it. Design a cake and see your future as an expert pastry chef.

There are a lot of games to choose from with cooking games like ice cream games, baking games, burger games, grill games, kitchen games, pizza games, egg games, and dessert games. There are still a lot to mention and we might end up with a long list to talk about.

Your passion for cooking should not be limited with your fears of getting hurt; it is part of the learning that you need. If you are still unprepared with it, do not let your passion for cooking get burned, find an alternative and you can find this alternative with cooking games.

Rowenavic Lopez is an enthusiast of http://www.cooking-games.biz. She Plays Cooking Games and create wonderful pizza, burgers and sushi. Learn many ingredients of famous dishes and try to work as a waitress in a bar.

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Asian Cooking Equipment - Use Them, Love Them!

When it comes to Asian cooking, the best part of it all is the use of the cooking equipment. Asian cooking equipment is so varied and interesting that many people would simply fall in love with Asian cooking. Many people think that the wok is the only piece of equipment which is of utmost importance when it comes to Asian cooking but there is much more to Asian cooking than only the wok. Asian cooking involves the use of a number of essential cooking wear.

The Wok however is the most basic and essential piece of cooking equipment when it comes to Asian cooking. Most Chinese households use the wok which is either made from steel or heavy iron. A traditional wok normally has two handles and is concave shaped. The Wok can be used for a number of cooking purposes like deep-frying, stir frying, steaming and pan frying. Thus without the use of the Wok no Chinese cooking is possible. The wok needs to be kept well oiled so as to prevent it from rusting and prevent it from becoming dry. This is essentially a very important tip for beginners in Asian cooking as most people who are new to Asian cooking forget to keep their woks oiled well.

The next piece of utensil is the clay pot which is another piece of cooking equipment used widely in Asian cooking. The Asian clay pot and the English stew pot are essentially one and the same except that the Asian clay pot is used over a stove rather than in an oven. The clay pot is designed in such manner that the food cooked in it stays piping hot for a very long time.

Another great favorite among Asian cooks is the steamer which comes in a variety of sizes right from 6 inches to 12 inches in diameter. This steamer is made of bamboo and is also very attractive and can be used as a serving dish also. The steamer can have more than one layer which enables more than a single dish to be cooked at any given time. Using the steamer for cooking enables the cook to serve a variety of dishes with ease.

For Asian cooking the cleaver is a must as it is used for a variety of cooking purposes. Using cleavers cooks can easily cut through bone with ease as it is made out of heavy steel. The cleaver can be considered as a tool of mass destruction as it can be used for slicing through duck bone and also for cutting vegetables into beautiful decorative pieces.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Page Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

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