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To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:
1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.
2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.
3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.
4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.
Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.
Wilton was the founder and Armetale was a new metal developed by Wilton Brass Company in 1963. The name Armetale was coined to signify "art" and "metal". The new material had the look of pewter and silver, and also met the food service requirements of US Food & Drug Administration.
The Wilton Company used the material to develop cook and serve ware that had more than just utilitarian significance. The products were designed to be suitable for use in different environments - traditional, country, classic, contemporary, eclectic, American colonial, etc.
For example the 1840 Tea Service is a replica of an American pewter coffee pot made in 1840. The pots feature a hexagonal spout and have curved handles with a decorative thumb rest. The set comes with matching creamer and sugar server, and is suitable for use in a traditional or country environment.
Another sample of the Wilton Armetale approach is exemplified by the African series. The products in these series included pitchers, trivets, bowls, casseroles, chip & dip servers, trays and wine bottle coasters with rim designs derived from tribal art displayed on canoes, houses, fabrics shields and other objects in the African countries of Chad, Kenya, Mali, Rwanda, Sudan, Tanzania, Togo, Uganda and Zambia.
The African series was launched under a licensing program with CARE, the international relief agency. The agency was working in the above-mentioned countries at that time.
Wilton Armetale was developed from an aluminum-based alloy and the material was suitable for creating antique and other kinds of looks. The Wilton Armetale Art and Pattern Departments worked to create different designs in Art Noveau, Traditional, Grand, Classic, etc. environments.
Users trying to recreate their favorite environments found these products ideal to recreate an authentic ambience as far as cook and serve ware were concerned. And the products achieved great popularity.
The environments to which Wilton Armetale catered were varied. There is the 12 Days of Christmas series for a holiday environment, a Classical series based on the decorative designs used by ancient Greeks, ACOMA series using the repeated geometric patterns found on the pottery of New Mexican Pueblo Indian tribe and an Acorn Chip & Dip inspired by the acorn from nature.
Many of the themes were related to Americana, based on uniquely American sources. The MAFA collection was inspired by Museum of American Folk Art, the Beat Up Mug was an authentic reproduction of an early American antique pewter mug to create a rustic American Country home environment.
Wilton Armetale also participated in commemorating the American Bicentennial in 1976 with two reproductions of Revolutionary period pieces, with Bicentennial Seal of Approval marked on them.
Another example of the Wilton Armetale approach was the acquisition of the Bruce Fox collection of over 100 pieces of sculpted and decorative serving pieces. The collection was acquired from the family of Bruce Fox (1902-1960), who had studied the intricate skills of ethnic communities working with metals.
The overall impression of Wilton Armetale is of a company enamored of tradition that is also capable of modern innovation. Wilton Armetale is aluminum based material that is capable of being cast into desired shapes and worked upon for final finishing. US Food & Drugs Administration has accepted this material as suitable for food service.
The Wilton Company focused on themed designs for the cook and serve ware made of the new material. A wide range of themes including artistic, Americana, natural and classical were used for designing the products.
In this article, we look some of the classically styled products that Wilton Armetale offers.
Acanthus Series
Acanthus is a thorny point herbaceous plant that had been used to provide decorative design motif during Greek times. The flowers and leaves of the plant are replicated in architectural details of columns, friezes and tile works. The Romans copied the Greeks and used the patterns extensively.
The Wilton Armetale Acanthus series uses the patterns in products that are used by modern Americans. The products would supplement a classical or traditional ambience that is being sought to be recreated.
The Aux Bois
The series was inspired by the tracery of Gothic stained glass windows of the Chapel in the Woods in France. The range has decorative rim designs and were more formal that typical Armetale designs.
Baroque
The intricate detailing of the products in the Baroque range references similar motifs of the Baroque era.
Botanical
The series consisted of large serving pieces with a center motif of sculpted flowers like Gardenia, Dahlia, Hibiscus, Clematis and Camellia. With other features like an ornate thin motif on the rims, this formal series were suitable for a classical environment.
Centurion
This series is influenced by Roman elements. A laurel leaf motif rings the borders and raised domes and sculpted handles add to the classic look. The series included a covered canister, frames and a candleholder in addition to large serving pieces.
Chippendale
Inspired by the designs of Chippendale brothers in the 18th century, the series included trays and bowls with scalloped outlines, and well proportioned convex and concave rims.
Commonwealth
Referencing the colonies that formed governments as a common wealth of citizens, and reproducing early American pewter designs, the commonwealth collection includes mugs, pitchers, trays, tureens, chip & dip servers and varied accessories that are all simple in design.
Convex
The series is based on a timeless design, the convex shape. The pieces in the series have reflective convex surfaces that dazzles in whichever environment it is used.
Country French
The graceful and bold lines of the outer rim in these matte finished products reflect a distinctly French provincial tradition.
Eddy
The swirling ridges of this series represent the swirling waters of an eddy. The traditional lines and square shapes of the products in the range, and a highly reflective surface, appeal to many.
Enterline
The Enterline candleholder is based on an 18th century silver plate candleholder, and its gracefully flowing lines reproduce the 19th century silver ware effect.
Faience
The Faience collection combines the intricate design motifs and finely sculpted details classical works. The series was inspired by the works of Renaissance artist Franceso della Robbia.
The Classic collection of Wilton Armetale thus consists of designs from classic periods and designs of classic simplicity. Wilton Armetale is a new material based on an aluminum alloy, developed by the Wilton Brass Company in 1963. The material has the look of pewter and silver, and is capable of being cast into different forms with intricate, embossed designs.
The US Food and Drugs Administration have also approved the material for food service.
All these makes the material eminently suitable for making cook and serve ware suitable for different environments such as Americana, Artistic, Traditional, Classic and Natural.
We look at some of the American Inspiration products under the Wilton Armetale range.
America Inspired Collections
Wilton had offered an Americana Collection with center ceramic plates with Eagle and other Americana themes. These plates are no longer being made.
The American Inspiration range originates from uniquely American sources. These include American Folk Art, the earlier iron pieces made by Wilton family in the last century and other very traditional pieces such as the Give Us This Day bread tray.
The Antiquity collection includes designs based on American Indian art and American Colonial themes like Doves & Hearts that represent life in American Country of an earlier era.
The Ames Candlestick reproduces a pewter candlestick designed along mid-18th century style and was in the collection of the Ames family of Pennsylvania.
Auto Tags were used as decorative elements for the front of that very American product, the automobile. These are offered referencing hobbies such as fishing, hunting and golfing.
The Beat Up Mug is an authentic reproduction of an early American pewter mug, a nostalgic piece representing rustic Americana of the Country home.
One of the more prestigious projects of Wilton Armetale was its participation in the American Bicentennial celebration. The company produced the Two Handle Porringer and the Barber Bowl from the Revolutionary period, with the Bicentennial Seal of Approval granted by a group of scholars, historians and artists.
The Cantabria is a collection with a Spanish-American perspective, and came with recipes for Spanish food.
The Caudle Cup is based on a pewter design piece of around 1725, and was used to serve a hot drink of wine, eggs, rum and oatmeal.
The Colonial series reproduced the American Colonial era practice prominent families to have their coat of arms engraved on their pewter and silver pieces. The products in this series bear the Wilton family coat of arms. The Colonial Four mugs, on the other hand, reproduces the official government seals of four colonies - Virginia, Ohio, Peter Stuyvesant-New York and Plymouth.
The Copacabana series represent a long beach typical of South Miami beaches, with stylized palm tree and coconuts.
Wilton Armetale commissioned the Designers series from some of America's leading tabletop and jewelry designers. The designers included Katherine DeSousa, Laura Handler, Dan Reiser, David Tisdale, Ellen Evans and Will Prindle.
The Federal series representing the Federal period in the history of America was an adaptation of a Federal era pewter piece.
The Gates House plate, reproduced from a plate found in the home of General Horatio Gates during restoration, reproduces the original soft patina with a rough finish, and dents and knife marks of the original plate. This is an introduction to my FREE online recipe book. All of my recipes have been passed down within my family. I look at Soups and Starters, Main Courses, Puddings, Baking, Recipes for Children, Fish and More! If you'd like an idea for a dinner party or just arent sure what you'll be doing for dinner tonight then leave me a comment on my site and I'll go through my sheets and sheets of handwritten recipes to find what your looking for.
I also really appreciate any comments you may have about my recipes once you've tried them. Any changes you would make.
If your intersted then please visit www.katesrecipebook.blogspot.com
Kate :o) Organic olives are used in the production and many people say that the taste is superior to non organic olive oil. Olives are typically grown in the Mediterranean, with its hot dry summers and cool winters it is the ideal habitat of the olive tree. Olive oil is the oil obtained from the fruit of the olive tree in a mechanical manner.
The liquid is pressed out of the olives. Organic olive oils are often picked and crushed by large stone rollers without the use of any mechanical machinery or unnatural processes. Expensive virgin oil is sometimes labelled in a way that you can trace exactly where the oil has come from. The bottle and tin can be numbered and this enables the buyer to identify from which trees the olive oil of each individual container came from.
As well as organic oil, fairtrade oil is increasingly available. The Fairtrade principal involves democratic organisation where producers have maximum control over their land and are often formed into co-operatives. Trade Unions are allowed, no child labour is used in the production and a decent wage is paid to the workers that pick the olives and produce the oil. The Fairtrade Mark means that a social premium is paid on the product which doesnt go to the individuals, it goes to the organisation or communities for development projects such as health, education and sanitation.
One producer of Fairtrade Organic Olive Oil is Zaytoun
Zaytoun is the UKs first volunteer non-profit project to import fair trade palestinian organic olive oil to the UK.
The oil is imported from farmers worse hit by the current political crisis in Palestine.
The agricultural economy, which is one of the major arteries of the Palestinian economy, has been significantly damaged due to the continuing conflict with Isreal.
65% of Palestinian families live in rural areas and are connected to agriculture in some form.
Rural livelihoods have been desimated through the confiscation of land, uprooting of trees, controlling of water sources, denying access to land and the lack of access to markets in Isreal and abroad.
Zaytoun attempts to seek a practical means of assisting the Palestinian People by providing consumers with something we use at least once a week, cooking oil!
Did you know that you can also buy olive based beauty care products such as soap? Olives have long since been known to hold the secret of youthful vitality.
Buy Zaytoun Fairtrade oil at
Find other organic
and fairtrade cooking and beauty products on the authors websites.
Bundt cake recipes are cake recipes that use a "bundt" cake pan or a round baking pan that with a hole in the middle and ridged, decorated sides. Bundt cake recipes use a dense cake such as a butter or pound cake recipe. These cakes are sturdy and last well. Recipes often call for a simple glaze or fruit topping. The name Bundt comes from the German word bund, which means "a gathering of people."
Bundt cake recipes have grown in popularity since 1966 when a "Tunnel of Fudge" cake recipe used a bundt pan to win second place at a Pillsbury sponsored baking contest. Bundt cake recipes have since been quite popular and bundt cake pan sales have increased.
Because bundt cakes are baked in these intricate pans, there can be mishaps when turning the pan upside down and seperating the cake from the pan, ruining a wonderful cake. These mishaps can be avoided by following a few simple steps.
In order to stop your bundt cake from sticking when you turn it upside down you must prepare the pan by brushing it with vegetable shortening and a dusting of flour, alternatively use a non-stick spray with flour, stay away from sprays that contain lecithin as is will leave a residue. If you use the first method, tap the pan lightly over the sink to get rid of surplus flour.
You want the structure of your cake to be consistent throughout so you must avoid trapping air bubbles in the batter. This can be done by pouring the batter slowly, allowing it to fill the crevices of the bundt pan. It is prudent to only fill the pan ¾ of the way to allow the batter to rise. Use a spatula to press batter into the detailed walls of the bundt pan. Lightly wobbling the filled pan and tapping it against the counter will allow any remaining air bubbles to escape.
The cake should be placed in the center of the oven to allow for air circulation and even cooking. If the pan is dark colored it will absorb heat more quickly and the cooking temperature should be reduced 25 degrees fahrenheit from what the recipe calls for.
Once the cake has finished baking the correct time, let it cool for 10 minutes. If you turn the cake over now and it is stuck to the pan it may break so be sure to wobble the pan to indicate if it is loose. The cake should move freely from side to side letting you know it is ready to turn over. If the cake is sticking around the sides use a butter knife to gently pry the cake from the sides. Then turn the pan over on to a cooling rack and allow to fully cool. In high school, learning a new recipe (especially dessert
recipes) was always my favorite part of a foreign language
and culture class. One day during German in my sophomore
year, I teamed up with two other classmates to make German
Crumble Cake from a magazine. It was quite good, if I do
say so myself. Seven years later, it continues to be one of
my favorite desserts to bake.
Handling this German dessert recipe is a real 'hands on'
experience, as you'll see. And like other German desserts,
it contains a hefty bit of butter. But it's worth it. Enjoy!
German Crumble Cake
Dough:
2 sticks of butter
1 cup of sugar
4 cups of flour
1 teaspoon of baking soda (make sure it's SODA, not
POWDER...I made that mistake once and...ick!)
1 egg
1 teaspoon Vanilla Extract
1 pinch of salt
1 tablespoon of cornstarch
Filling:
3 cups of fresh fruit or a can of fruit
1 teaspoon of Vanilla Extract
1 tablespoon of cornstarch
sugar for flavor
1) Mix all ingredients for the dough together by hand so
that it becomes crumbly. (You can use a baking board or a
large bowl).
2) Grease a cake pan and press half of the crumble into
the bottom of the pan.
3) Cook fruit with cornstarch in a medium pot or pan for 2
minutes, and spread the fruit filling on the dough.
4) Sprinkle the rest of the dough onto the fruit, and bake
for about 40 minutes at around 375 degrees Fahrenheit.
Remember, ovens may vary. Yours may be faster or slower or
require less or more degrees Fahrenheit. It also depends on
how dark the pan you use is. Be sure to keep checking on
the crumble cake every few minutes. When the top is nice
and brown, then it should be ready.
Even if your German Crumble Cake didn't turn out exactly
right, not to worry. Nobody says you have to be a
professional. I'm certainly not. My philosophy with food
has always been "As long as it tastes good, I don't care if
it's imperfect."
Try experimenting with the recipe. I usually never follow
recipes to the letter. For this one, I use a bigger glass
pan and only 2 cans of fruit. Figure out what works for
you. Practice making this German dessert recipe and any
other desserts, and you'll eventually settle into your own
style of baking, like every other individual. The original cakes produced in America were actually small loaves of sweet bread. Imagine the huge difference they are from the modern day recipes we have today. This should make any homemaker delighted, as they are now able to choose from a wide variety of cakes to bake. You need knowledge to produce great cakes. The logical thing to do is to purchase a good set of tools to assist in your cake making adventure.
Every little cake creation starts with the foundation, so you need to begin with a real nice coating of smooth icing, enough to cover the surface of this cake. It is a good idea to start your cake decorating with a thin layer of frost, enough to cover all crumbs from ever getting into the regular layer of your icing. When you are done with this layer, leave them in the refrigerator for 20 minutes. This will set the first layer and lock in all crumbs from ever rising to the external layer of your icing. Now you can have fun decorating you cake without having to worry about those dreaded crumbs suddenly appearing.
Now get your icing spatula and apply a nice coat of icing layer. Place a nice amount of icing on the cake and stat smoothing it by running the spatula along the perimeters of the cake. There is one well-kept secret you can use, dip the spatula in cold water before you start smoothing, it makes the job a whole lot easier. Dip it again in cold water as you hold the spatula horizontally over the top, and start smoothing the surface of the cake. Use both hands and drag the spatula towards you, starting at the furthest point.
Simple Designs
Some cake decorators claim that smoothing icing is the hardest part. Always practice to perfect the skills you have. Rejoice if you can do it right, it is the hardest part.
One good alternative to icing tops are sugar coated powders that are dusted across the surface of the cake. Use a stencil for a more elaborate experience or you can use powdered sugar for a dusted look. One good addition is to see edible cake decorations. The use of sprinkles, candy, nuts, and coconut pressed into the icing before it sets, will make your cake stand out.
Use cardboard combs to create a textured feel, if you want. You can make a piping by using a pastry bag and a metal tip held together with a coupler. This is real fun and you can get to tap into your talent and rate some new designs-flowers, leaves, at the top or sides of your cake. Do not fill the bag more than one cup of icing and start making those tiny designs by applying steady pressure. To guide the tip use your other hand. There are plenty of techniques you can use when piping.
Fondant, a smooth white paste, is used in complicated cake decorating. They are kneaded and roiled to be placed over the cake for that expensive, classy look. They are often used to create elegant 3-D designs.
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