Perfect Guide to Beef Preparation – Tips and Guidelines

Last updated on December 10th, 2019 at 05:20 am

Beef is one of the most consumed types of meats across the world. Beef is rich in protein and has low-fat content (which depends on the cut, of course!).

Beef has all kinds of health benefits and provides you with vitamins, and minerals such as iron and zinc.

Packed with multiple essential nutrients and amino acids, eating beef is a perfect way to fuel a healthy and active lifestyle for people of all age groups.

Beef can be cooked by using some cooking methods and is a delicious ingredient of a lot of fancy meals.

Restaurants offer tasty and healthy varieties of beef dishes, but you can also cook it at home.

Here’s a detailed discussion about the beef preparation before you start cooking it:

Thawing Beef

While you can cook frozen beef safely, it is wise to thaw them for a better flavor and texture. Thawing the beef could be done in three different ways:

Thawing Beef


Using a refrigerator

Sticking your frozen beef into the fridge is one of the most natural techniques to thaw your beef.

However, it could take quite some time to thaw even the smallest amounts of meat and might take up an entire day.

The thawing using the refrigerator helps you to keep the meat cold and safe for longer times.

Thaw a 5-pound beef for at least 24 hours. Once you have thawed the beef, you can easily keep the beef in the refrigerator for 3-4 days.


Using cold water

If you are looking for a quick thawing process, the cold water technique could be the right choice for you.

Immerse the packets of beef entirely in cold water and keep changing the water every half an hour to make sure the temperature is right.

It usually takes half an hour for a pound of beef. This method efficiently helps you to defrost small packages in less than an hour.

Changing the cold water here is the key because it could prevent the growth of bacteria.

Cook the beef immediately after you have thawed.

In the case where you can’t cook it immediately, you can keep it in the freezer below 40 degrees Fahrenheit to keep it safe.

However, it is advisable to cook the beef immediately after thawing for best results.


Using a microwave

Using a microwave could be another quick option for you to defrost your beef. By using your microwave’s defrost feature, you can defrost your beef effectively.

It is recommended to cook the thawed beef immediately to get the best results.


Trimming, Cutting, and Boning Beef

Trimming, Cutting, and Boning Beef



When you are preparing your beef for a particular recipe, it becomes necessary to trim it.

Trimming primarily involves the process of removal of unwanted portions such as fat and sinew.

While trimming, you must have a clear picture of how much amount of fat you want to remove as per your preferences.

Using a flexible, sharp knife could make the trimming process smooth.



Since the beef is made out of long and thin fibers, it is advisable to cut you beef across the grain so that you can get shorter fibers.

Cutting across the grains helps you maintain tenderness of the beef.



Owning a sharp and flexible boning knife could be the key here. To achieve sure cuts, you may need to remove the bones.

Cut the length of the bone and scrape the edges of beef across the bone to expose it from the beef.

Once you have exposed the bone completely, check the bone for any remaining meat. In case of any parts remaining, you can scrape the meat until you have entirely detached it.


Tenderizing Beef

The quality of your beef is determined by how juicy and tender your beef is. It may depend upon the cut of the beef and your cooking techniques.

Tenderize your beef with the following techniques:

Tenderizing Beef

Beat the beef with the mallet

Beating your beef with a mallet is one of the best ways to make your beef tender.

You can also use sophisticated tenderizing tools that can help you with excellent quality tender beef.


Slow cooking

Slow cooking is another useful technique to tenderize your tough cuts.

Make sure that you do the cooking at low temperatures for long hours if you want to have the best results.


Adding salt

You can also tenderize your meat by adding salt to it and keeping it for an hour or two. It results in the useful breakdown of severe cuts.


Slicing across the grain

Cutting your beef across the grain with a good quality slicing knife could help you tenderize your beef by cutting the long fibers into shorter ones.



Marinating with acid could loosen the tough cuts making it tender and chewy to eat.

You can use vinegar, lemon juice, or buttermilk to marinate your beef.


Aging Beef

Beef aging enhances the texture and flavor of the beef along with breaking down tissues in the muscle making the beef tender and juicy.

In this process, the enzymes and microbes present in the beef tend to break down the connective tissues of the muscles to tenderize it.

Dry-aging Vs Wet-aging

You can use two methods to age your beef:


1. Dry-aging

Dry aging is the process of aging beef by letting it hang in the open air in a controlled environment.

Dry-aged beef has a better flavor and texture as compared to wet, dried beef.

The dry aging method allows the beef to lose moisture to give out a more concentrated flavor and improved texture.


How to dry-age your beef at home?

  • Purchase a good quality beef from the marketplace.


  • Unwrap the beef, then wash it and rinse it thoroughly. Pat dry the beef and re-wrap it in multiple layered cheesecloths on a tray without trimming


  • Refrigerate the wrapped beef for up to a week. The longer you age the beef, the more tender and juicy it gets.


  • Open the cheesecloth and re-wrap it every day for better results


  • Unwrap the beef and remove the hardened potions before roasting


2. Wet-aging

All you need to do is put the cut in a vacuum sealed package and keep it in the refrigerator for the process of aging.

It is a simple process, but the texture and flavor of wet, dried beef are reduced as compared to dry-aged beef.


Tying Beef

It is essential to tie your beef before cooking to ensure that all the juices remain in the beef keeping its flavor intact.

Tying Beef

It also keeps the beef in shape and helps you to cook the beef evenly.

Tying becomes essential when you have stuffed the beef with ingredients, and you don’t like them to fall out.

There is some twine available in the stores for you to pick from.

However, the most popular twine among butchers and chefs are the ones made from cotton.

You can also make use of dental floss if you have run out of twine.

There are different types of knots that you can use to tie your beef such as the butchers’ knot, the endless knot, and hans knot.

You can use the knot that is convenient to tie you beef properly.


How to tie beef for the best cooking results?


  • Properly secure the twine across the beef


  • Continue with a series of knots across the length of the beef


  • Tie the beef first from its width and then from its long side to ensure a good tie around the beef


Trim off the excess twine, and you are good to go! Make sure you do not tie the beef too tight, or you could end up squishing your beef.


Grinding Beef

One of the most effective steps for proper grinding of beef is to cool the beef.

If the beef becomes less cold, it could make your grinding process very difficult.

Grinding Beef

It is also advisable to chill your meat grinder as well if you want the best ground beef.

Here’s a list of the steps that you need to perform to obtain the best quality ground beef:


Chop the beef into small cubes

Chopping up the meat makes your grinding process seamless.


Chill the beef cubes in the refrigerator for 30-45 minutes

Chilling the beef cubes keep it firm and helps it to remain stable and hold its shape making it pass quickly through the meat grinder.

Chilling the meat grinder too could make your task double easy.


Put the chopped pieces of beef into the meat grinder hopper

While putting the beef into the hopper, ensure that it has the right temperature to prevent any bacterial growth, particularly for large amounts.

Keep the filler bowl in a pack of ice to maintain the temperature too.


Switch on the meat grinder while pushing the chopped beef cubes into it

Push beef and other ingredients such as garlic, onion, or herbs into the hopper.

Your excellent ground beef is now ready to cook your fancy beef dishes.



F.A.Q About Beef Preparation


1. How long can the uncooked beef remain frozen without getting bad?

The duration of storage of uncooked beef depends upon the types of cut and can be stored for times ranging from 3 months to a year.

Massive cuts can be stored for 5-6 months while the smaller for only 2-3 months.

However, you cannot store them in a regular refrigerator.

You will need to ensure zero degrees Fahrenheit to keep the quality intact.

Shortcuts can be kept for 3-7 days in your refrigerator while ground beef can be kept only for a couple of days.


2. Can the defrosted frozen beef be refrozen?

I would not recommend refreezing defrosted beef.

It is because you may have to compromise with the flavor and texture of the refrozen beef making it dry.

There is also a microbial risk in the process unless of course, you have cooked it already!


3. Do you need to wash the beef before cooking?

It is not needed to wash your defrosted beef before cooking.

You can pat dry your beef by using a paper towel before cooking to make sure there is no moisture in it.

It will help your meat to cook well.


4. How do you cut your beef to find tender beef?

Cutting your beef against the grain could help you obtain a more tender and juicy beef.

It is because the long fibers are cut short when you cut against the grains making the tough beef tender.


5. How to tell when your meat is perfectly cooked?

The cooking time varies depending upon the cut, the cooking method, and of course the temperature and it is a bit difficult to generalize the idea.

The perfect way to check the doneness of your beef is to check the temperature with a meat thermometer.


6. Why is your stir-fried beef dry and chewy?

Your stir-fried beef could be dry and chewy because you might be using large batches on the pan.

It leads to uneven heating of the slices making them stew in their juices resulting in dry and chewy beef.

You can consider making small batches of beef on your pan to make sure that they don’t dry out and have their juices packed.

Also, consider cutting the beef across the grain to ensure more tender and juicy stripes.


7. Which is the best technique to thaw beef quickly?

You can thaw meat by using cold water for quick results.

Keep your packed beef in cold water and keep changing the water every half an hour to maintain the temperature or you could end up having bacterial growth on your beef.

It is advisable to cook the beef immediately after thawing.

You can also use the defrost feature on your microwave for some quick defrosting.


8. Should you wet-age or dry-age your beef?

The dry aged beef has very less moisture content and thus has a concentrated flavor and an improved texture.

The wet aged beef has a relatively mild flavor and is less expensive.

However, you can use the aging technique that best serves your flavor preferences and needs.


9. Can you cook the frozen beef directly?

Yes, you can always cook your beef which is directly taken out from the freezer.

However, it could take 50% more time as compared to cooking thawed beef.

Once you know all the beef preparation tips and techniques, you can go ahead and cook your favorite beef dishes with your tender and juicy beef!

Tips on How to Choose, Use, Squeeze and Juice a Lemon

Last updated on December 10th, 2019 at 05:20 am

Lemon and Limes are beautiful ingredients given to us by nature. Besides salt, there is hardly an ingredient we use in the kitchen more than lemon juice.

We can get much more from lemons and limes if we squeeze the juice. However, selecting the right citrus fruit and choosing the best ways of squeezing citrus juice from them can be a significant challenge to some of us.

If you are not careful, the squeezing process can be tedious and cumbersome, as your hands can get sore and stingy.

Equally, having the wrong choice of your fruits can bring more dissatisfactions and disappointments in the kitchen.

In this post, we have narrowed down general tips ranging from effective ways of choosing and using lemons.

Before going into details, let’s look at some of the most effective ways to choose and use lemons.


Effective Ways and Tips to Choose and Use Lemons

Since lemons are naturally available, they can be quickly picked from lemon trees. Like in the US, where Lemons are abundantly available, you find that people often buy them from the store.

So, whether buying them from the store or picking them from trees, we have guidelines that will help you to end up with the right lemon in your kitchen to avoid dissatisfactions and disappointments.

They are few things to consider to determine the best pickings. Below are kitchen tips to choose and use lemons.


How to Choose Lemons

How to Choose Lemons

The Skin Looks

What we want from a lemon is beneath its skin. However, the skin plays a prominent role when it comes to determining the best pick.

To have ultimately unharmed juice, be sure to pick lemons whose skins are not wrinkled or blackened. Look for a shining skin with little stains.


The Skin Color

A good lemon has a bright yellow sunshine color. It’s vital to remember that lemons ripe slowly so it will be the best choice to pick ready to use Lemons.


Size and Weight of the Lemon

It is advisable to buy smaller lemons, which can save you labor. When picking, use your hands to weigh and compare several lemons. Prefer to pick large lemons as they are arguable to be carrying lots of lemon juice.


Type of Lemon

If you want to use your lemon for zest, it’s worth to pay extra cash on Meyer or Organic Lemons. They are a bit expensive, but they are more flavorsome and juicy meaning you will need just a few for your task.

On top of this, be careful when choosing organic lemons as they are much more vulnerable to mold since they are not treated with fungicide wax. Avoid lemons with soft sports.



  • Pick lemons that have a smooth and shining texture.
  • The thickness of the Peel
  • Pick lemons that have a thin and smooth peel so that you find it easy when squeezing the juice.


How to Use Lemons

How to Use Lemons


Used to Add a Tasty Recipe

Lemons have myriad ways of uses in the kitchen. As a natural ingredient, their uses include flavoring pastry creams to ensure a tasty recipe.


Used as a Medicinal

It can also be used as a medicinal tool. The anti-inflammatory formula of lemon fruits acts as natural remedies. Diluted lemon juice can serve as a disinfectant when applied to wounds.


Used as a Cleaning Detergent

Lemon fruits can also be used as a naturally effective and less expensive household cleaner. It contains a strong acidity which has antibacterial properties and powerful cleaning elements. It is ideal for cleaning and disinfecting kitchen or bathroom.


Tips for Squeezing the Most Juice from Limes and Lemons

Squeezing the Limes and Lemons


After picking your right bucket of citrus fruits, you will want to squeeze out every last drop of juice. These tips will help you to get the most juice out of your limes and lemons.


Warm Up Lemons and Limes

Warming up helps citrus juice flow more easily hence making you have more juice. This can be done by 15 to 20 seconds on high in a microwave, especially when you are taking the fruit directly from the fridge.

Alternatively, you can also place them in a bowl containing warm water until the peel soften. After warming, let them cool for a minute before juicing.


Role Limes and Lemons Against a Hard Counter

Rolling helps to soften the flesh and make it easier for the lemon and lime to release the juice when you squeeze them.


Use a Reamer

One of the most efficient ways to get the juice out of your limes and lemons is by use of hand reamer. The sharp edges of the reamer help in breaking the membranes and release more juice.


Cutting Lengthwise

If you opt to use a reamer, cutting your fruit lengthwise makes it easier to hold and squeeze. Cutting also helps to cut through some of the section membranes hence extracting more juice.


Perfect Ways to Juice a Lemon

uice a Lemon

The most common method used to juice a lemon is squeezing by use of hands, but this task can be messy and sometimes tiresome especially if you need to deal with a vast amount of lemons.

The following are perfect and economical ways to juice a lemon.


Use of Citrus Squeezer

Citrus squeezers such as juicers provide favorite ways of juicing a lemon. The juicer works like a garlic press. It is featured by small holes in the wall which allows only juice to come out while trap pulp and seeds inside.


How it Works

Put your lemon half in the wall of the citrus squeezer, cut-side facing downwards, and squeeze its two levers together.

This method ensures that you obtained unharmed juice as opposed to using hands, since its clean and tidy process.

Be careful when choosing your citrus squeezer as they are designed for specific citrus fruits like lemons and limes.


Use of Handheld Lemon Reamer

Handheld lemon reamers are designed with a cylindrical handle on one end and sharp blade on the other.


How it Works

Hold your half cut lemon on the one hand and the reamer in the other, twist with your wrist to pierce the lemon flesh until all the juice is extracted.

This method is ideal if you have a small budget. However, if you are targeting to extract plenty of juice, this method may not work well for you as it involves a lot of twisting and pressing which can be tedious.


Frequently Asked Questions

FAQ about Lemon and Limes


Q: 1. How long does lemon and lime fruits last?


Ans: Fresh lemon and lime fruits have a relatively long shelf life. Although, after purchasing them, there are a variety of factors that determine their lifespan.

When properly stored, fresh lemon fruits can last up to 4 weeks on the counter. Alternatively, when you store them in a refrigerator, they can last to one to two months.

Cut lemons and limes can also last up to four days on the counter and can take a maximum of three days if stored in a refrigerator.


Q: 2. How long does lemon and lime juice last?


Ans: Lemon and lime juice in resealable bottle or plastic squeeze last for up to six months when stored in a refrigerator.


Q: 3. What is the best effective way to keep my lemon fresh for a long period?


Ans: To ensure fresh lemon for a long period, seal your lemons in an air-tight plastic bag and store your them in a fridge. Alternatively, you can put them in a bowl of water and pop it in the refrigerator.


Q: 4. What are the most common recipes that go well with lemon?


Ans: Recipe with lemons include:

  • Elderflower lemon cake
  • Roasted chicken thighs with fennel and lemon
  • Garden potatoes with fresh spinach and lemon
  • Braised coconut spinach and chickpeas with lemon


Q:  5. How often should I use lemon juice?


Ans: As long as you use it with the right recipe, you can use at least once per day. Be careful since excess lemon can accelerate body detoxification.


Final Verdict

Other than salt, citrus juice is one of the necessary kitchen essentials one can have. From adding flavor to recipes and dishes to garnishing drinks and cleaning, citrus juice plays a significant role in the house. Its medicinal values are also exceptional.

As a result of these benefits, we believe that having the right selection and obtaining an ultimate juice most effectively will largely determine the magnitude of these benefits.

This tips will guide you to achieve your desired goals. They will help you to enjoy the adventure of having citrus juice as part of your ingredients.


7 Surprising Health Benefits of Eating The Right Kinds of Meat

Last updated on December 10th, 2019 at 05:20 am

It is 100% true that excessive consumption of red-meat causes premature deaths and heart-related problems.

But, it doesn’t mean you should avoid it for the rest of your life. There are eight kinds of meat too that offer high-quality proteins and improve your health on a grand scale. We Promise!

Before we move further and reveal the surprising health benefits of eating the right kinds of meat, first it is essential to understand which kind of meat is the right one.


Health Benefits of Eating The Right Kinds of Meat

Are you ready to learn more about the health benefits of eating meat? Read and digest this meaty information that we have for you. Let’s begin.


  • Grass-Fed Beef

Grass-fed beef is high-quality meat with higher amounts of omega-3 fats than the grain-fed kettle. Furthermore, the best thing is it is lower in a bacterial infection too.


  • Organic Chicken

Organic chicken is better than factory-farmed chicken. It contains high levels of protein and prevents diabetes, obesity, & cardiovascular diseases.


  • Small Fish

Small fishes also offer high levels of omega-3 fats. Unlike other fishes, they provide the additional benefit – sustainability, as their environmental impact is healthy as well.


  • Organic Turkey

Do you know organic turkey has a unique protein source – ‘Selenium’? Yes, it is true. It is a special mineral the boosts your immune system’s ability.


  • Lamb Meat

Lamb meats individually come from young sheep. It includes many vitamins and minerals like Iron, Zinc, and Vitamin B12, which boost health.

Lamb Meat

All in all, all these five kinds of meat are healthy. You can count on them for regular consumption. Though, bear in mind, you shouldn’t exceed the daily intake of them (protein).

As consuming too much, protein can open the floodgates of health problems like dehydration, increased fat storage, diabetic ketoacidosis, kidney stones, and osteoporosis.


Now, below are the seven health benefits of eating these kinds of healthy meat.

1 – Boost Immunity

Want to boost your immune system?  Well, all the meats mentioned above have antioxidant properties. They protect your body from infection and boost the immune system as well.

Furthermore, they create antibodies to fight free radicals, which prevent chronic diseases.


2 – Muscle Gain

If you are an athlete, perhaps you have already perceived the importance of meat, as it assists in gaining muscles and cell re-growth.

Besides, they have all essential amino acids that prevent muscle breakdown; they are required for high muscle training. Individuals who focus on building muscle strength should increase their meat intake.


3 – Regulate Digestion

Healthy digestion also counts on the essential amino acid of meat, which can be acquired only through food.

Since our bodies don’t contain product amino acids on their own. Luckily, the right kind of meat provides all nine amino acids that are vital for metabolism and digestion.


4 – Build Strength

Children, women, or individuals that struggle with weakness or lethargy have iron deficiency. The kinds of meats mentioned earlier are rich sources of iron.

Not only they prevent weaknesses in the body, but also improve the functional ability of a person within a few weeks.


5 – Improve Blood Circulation

Improving blood circulation is as important as increasing vitamins and nutrients in your body.

Improve Blood Circulation

Without healthy blood circulation, you deal with a lack of concentration and fatigue; you feel tired, all day, day-to-day.

Meat improves blood circulation and makes you feel energetic.


6 – Promote Mental Health

In meat, vitamin A, vitamin B, and vitamin D play a substantial role in promoting mental health.

All these vitamins work on the nervous system and strengthen your mind in more ways than you can imagine. Moreover, they promote good vision too.


7 – Protect Heart Health

Vitamins A, B, and D that are present in meat play a substantial role in promoting mental health.

All these vitamins work on the nervous system and strengthen your mind in more ways than you can imagine. Moreover, they promote good vision too.


Concluding Thoughts

In general, if you want to reap the health benefits of meat, it is crucial that you choose the right kind of meat and that you should always include it in your diet plan. Some people think that going vegan is the best way to live a healthier lifestyle

However, if you are missing specific nutrients and vitamins that you could get from meat; you are risking your vital metabolic functions.

So, eat meat.

Just make sure the meat you are opting for is coming from the natural-fed animal.

Related Article: Perfect Guide to Beef Preparation – Tips and Guidelines

10 Types of Healthy and Delicious Exotic Meats You Should Eat

Last updated on December 10th, 2019 at 05:20 am

Are you bored of seeing the regular chicken, beef, and pork on your plates? Are you looking for something unusual to eat that could pamper your taste buds?

Even though you can never get enough of beef and pork, you could still experiment with the various types of delicious exotic meats available.


10 Types of Healthy and Delicious Exotic Meats


If you are on for trying something new, here is a list of 10 kinds of healthy and delicious exotic meats you should be eating right now:

Alligator and Crocodile

Alligator and crocodile meat in very high in protein and has low levels of fats and calories. Very similar in texture to pork and chicken, alligator meat is lean white meat which is exceptionally tender and juicy.

It is advisable not to eat the gator deep fried as it takes away all the nutrients. The crocodile’s tail is the best cut that has a taste very much similar to veal.



The goat meat is one of the most nutritional meats and has very calories as compared to beef and chicken.

The best way to obtain well-flavored goat meat is to cook it slow properly. However, grilling the goat meat can also be an excellent option to bring the intense spicy flavor out of it.



Bison is also known as ‘Buffalo’ and has fewer saturated fat and calories as compared to regular beef. It is a lot leaner as compared to beef and makes good steaks and roast.

It a better alternative to regular beef in dishes such as burgers because of the similar taste and texture but has enhanced nutrition. This meat has become quite common and is readily available in supermarkets in frozen form.


Wild boar

As a better alternative to pork, wild boar is leaner and has a better taste as compared to pork. With the exceptionally lower saturated fat contents and cholesterol, it is indeed a healthier choice. The wild boar meat is usually red in colors and has a bold flavor with a hint of sweetness.



With little calories, cholesterols, and saturated fat, the ostrich meat is one of the healthiest exotic meats.

The ostrich meat has a dark red color and does not at all taste like chicken or turkey, which most of the people expect. Its higher vitamin B content helps you with maintaining a healthy metabolism.



The texture of elk meat is very similar to that of deer and has a mild flavor with a hint of sweet. Cooking elk is a just same as preparing a steak. Elk has the high content of vitamin B and is rich in minerals such as iron and zinc.



Rabbits have gained popularity among people due to its exceptional flavor and health benefits. Rabbits have a high amount of nutrition and are very rich in protein, particularly when compared to chicken, veal, and beef.

The rabbit meat also contains iron and minerals such as phosphorus and potassium which makes it one of the healthiest exotic meats available.



Venison meat has a strong taste and texture which is very close to beef. It also, it is leaner meat, has a stronger flavor.

Venison has fewer calories, cholesterols, and fat and consists of higher amounts of minerals and proteins as compared to regular beef. However, cooking venison is not at all similar to that of beef due to it being tough.

Healthy and Delicious Exotic Meats



The general way to cook quail is to roast it just the way you roast turkey and provides you with surprisingly high protein content and minerals. The taste of quail isn’t at all similar to poultry raised animals.



Rattlesnakes are commonly consumed in mid-western countries, but python is still considered to be exotic meat across the globe.

Python has high levels of protein and lower levels of fats and calories making it a very healthy option.

However, cooking a python is altogether a different ballgame. A python should are cooked correctly or you can end up with a chewy and hard texture.




Q: 1. Are there any benefits of eating exotic meats over regular meats apart from good taste?

Ans: The exotic meats are rich in protein and low in fat, cholesterols, and calories. These wild game meats also provide you with essential amino acids and higher in Omega 3 fatty acids.

Due to their natural diets, they contain more vitamins and minerals, particularly iron and zinc.

Research has shown that these meats improve your heart health and enhance your cardiovascular systems. It also provides your body with antioxidants that help you prevent oxidative stress


Q: 2. Is exotic meat cooked the same way as regular meat?

Well, you need to be aware of special rules while you are cooking exotic meats if you want the best flavor to come out of it.

However, most of the red meats can be cooked exactly the way you cook chicken. You can sear, grill, roast, or slow-cook the meat depending upon your choice.

You should keep in mind that the meat shouldn’t be overcooked or you can dry it losing the flavor.


Q: 3. Are there any types of exotic meats that you should probably not eat?

It is advisable to wear protective gloves when you are preparing exotic meats to avoid the risks of spreading any types of bacteria and viruses. As long as you can avoid contamination in your meat, you can eat almost any kind of exotic meat.


Q: 4. Where can you find the exotic meats if you want to cook at home?

Since the exotic meats are growing popular, there are a vast number of companies that offer premium quality exotic meats.

Majority of products here are readily available in supermarkets and restaurants near you. You can also order these healthy and tasty exotic meats online and get them delivered to your door.


Q: 5. Are exotic meats expensive compared to regular beef, pork, and chicken?

Yes, the healthy and delicious exotic meats are costlier than the average chicken, beef, and pork because of their high nutrition and lack of domestication.

They are still worth your money because of all the health benefits that they offer.

If you think that you don’t want to spend a lot of money at restaurants, you always have the option of purchasing it and cooking it at home.



Concluding Thoughts

Because of the multiple health benefits, the unconventional meats are taking up the restaurants and the meat industry.

By putting untraditional meats on your plates, you can also contribute towards the betterment of the environment.

The Secrets to Making Homemade Sausages Using Sausage Stuffer

Last updated on December 10th, 2019 at 05:20 am

Why make sausages at home when you get it for a few cents in the stores?

I have always been a purchaser of manufactured goods myself and sausages were no exception.

However, being fortunate enough to witness discarded meat reused again to prepare store-sausages, I started believing in the world of ‘do-it-yourself.’

Living in today’s world, there is an increasing amount of workload that needs to be taken care of. And hence, comes the advancement of technology to the rescue:

The sausage stuffer. It is not just easy to use, but it saves a humongous amount of time and effort.

The results are excellent and many times better than those store-sausages, packed with fillers and junks.

Cooking homemade sausages is not rocket science: All you need to do is grind the meat and season it, the rest of the job, leave it to the pro- the sausage stuffer.


How to make homemade sausages using sausage stuffer?


Firstly, use cold meat to make the paste and season it well with your excellent flavors. Meanwhile, soak the casings in warm water.

Now, apply a generous amount of vegetable oil on the stuffer tube so that the casings won’t stick to the tube.

Tie the ends of the casings or clip it up with twines and pierce some air-holes right around the terms of the casings.

You have some to choose from, that includes Vertical or Horizontal sausage stuffers and Horn Sausage Stuffers.

Now, if your stuffer has a foot switch, the work is half done since you have your hands free to check on your sausages.

However, having a hand button might require insignificant assistance to press the button while you have your hands unreserved for keeping a check on the delicacies.

Slowly, the meat will come out of the stuffer. Just whorl the sausage for two-three times after the required length of the sausages has come out.

Keep stuffing the stuffer with the seasoned meat and keep whorling the sausage as it comes out. But remember, you don’t want to whorl the sausage in the same direction every time since that will cause the stuffing to spill.

Also, that would be silly since you would be undoing the job you did in the first place.

Give it a right swirl. Give it a left whirl, lo and behold, you have your sausage ready to get cooked in just a few minutes.

make sausages

Cook the sausages in olive oil for about twenty minutes.

Keep tossing it while you cook to make sure nothing burns except the sales of the inedible store-sausages. You can also freeze your sausages if you wish to feast on them over the next few days.

Making your sausages at home ensures that you don’t eat junk meat and spices.

The sausage stuffer is like a cherry on the cake that makes the job easier. Amidst the market full of packed trashes, do not withhold yourself from tasting these drops of heaven.

Eat clean, eat healthily.

Sausage Recipes : Duck, Goose, Turkey and other Poultry

Last updated on December 10th, 2019 at 05:23 am

Steve’s 9 Sausage Recipes Using Duck, Goose, Turkey and other Poultry


Sausage stuffer provides a convenient way to make a delicious sausage at home. It also gives you a pleasant feeling about serving your family since its process involves a quick and easy procedure.

If you are lucky to have any in your kitchen, we have prepared a list of the sausage recipes on Duck, Goose, Turkey and other Poultry categories to help you to make homemade sausage out of your kill.


Homemade Sheboygan Brats

Homemade Sheboygan Brats



  • 3 pounds Turkey, Goose or Duck
  • 2 Teaspoons White Pepper flakes
  • Salt: 2 Teaspoons
  • 2 Teaspoons Garlic, minced (optional)
  • 1 Teaspoon dried Marjoram
  • 1 Teaspoon ground Ginger
  • 1/2 freshly ground Nutmeg
  • Ground Allspice: 1/2 Teaspoon
  • 1/2 pound Pork Fatback



Cut the meat into chunks and chill thoroughly. It helps to keep the meat partially frozen to prevent the fat from smearing.

Mix the remaining ingredients and combine them with the meat and the fat in a bowl. Refrigerate the meat mixture for at least one hour.

Grind the mixture in small batches.

Soak the sausage casings in hot water for at least 10 minutes and then press it onto the sausage stuffer’s tube. Put the meat mixture into the stuffer and run to make links.

Hang your links for an hour to dry. Once your connections are ready, you can cook them or refrigerate for future use.


German Bockwurst

German Bockwurst



  • 4 pounds Goose meat
  • 1 pound Pork Fatback
  • 2 Teaspoons Salt
  • Fresh Sage, chopped: 2 Tablespoons
  • 2 cups Whole Milk, cold
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon ground White Pepper
  • 3/4 Teaspoon ground Clove
  • 1/2 cup White Onion, minced
  • 1/4 Teaspoon ground Mace
  • Ground Ginger: 1/4 Teaspoon
  • 1/4 cup fresh Italian Parsley, chopped
  • 1 Egg



Freeze the meat and fat in a freezer for an hour.

Meanwhile, mix the remaining ingredients thoroughly. When your meat and fat is ready, combine it the seasonings.

Use your clean hands to mix them thoroughly. Before grinding, let this mixture rest in a fridge for another one hour or overnight.

Take some hog casings and set in a bowl containing warm water.

Mix cream, sage, eggs and lemon zest in another bowl and put in the fridge for about 30-45 minutes. Add this spices into the meat and mix them well using your hands.

Grind through your meat to obtain a fine texture; you can use a meat grinder or food processor.

Put the sausage meat into your stuffer. Dress your hog casings and start making the links (about 6 inches)

Once done, keep your sausage in the fridge for about 2 hours or overnight if you want.


Cooking Tips

The traditional method of cooking German Bockwurst sausages is by steaming them to about 70 degrees Celsius of the internal temperature.


Duck L’orange Sausages

Duck L’orange Sausages



  • 3 pounds Duck Meat
  • 1 pound Pork belly, cubed
  • 5 Garlic Cloves, minced
  • Brown Sugar: 2 Teaspoons
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Butter, room temperature
  • Ground Cloves: 1 Teaspoon
  • 1 Teaspoon ground Black Pepper
  • Salt: 1 Teaspoon
  • 1 large Onion, thinly sliced
  • 1 thin-skinned orange, sliced
  • 1/2 cup Orange Juice
  • 1/2 cup Honey
  • 1/4 Red Wine



Mix the duck meat with the pork belly and grind them using the grinder.

Knead the seasonings through it evenly. Put the meat mixture in a stuffer to make links. Once done, hang the sausage and let them dry.

Fry the sausage over medium heat until they turn golden brown in butter.

Serve with orange segments and shaved fennel.


Duck Sausages, Hunter’s Style

Hunter’s Style Duck Sausages



  • 4 pounds Duck or Goose meat
  • 2 pounds fatty Pork shoulder
  • Salt: 2 Teaspoons
  • 2 Tablespoons fresh Sage, chopped
  • 2 Teaspoons Caraway seed
  • 1 Tablespoon ground Black Pepper
  • 1.2 cup Ice Water
  • 1/2 cup Malty Beer
  • Hog Casings



When done, mix the meat and fat with salt and combine them with all the dry spices.

Grind the meat mixture and let them rest in a freezer for at least one hour. It is important to grind the meat twice.

Prepare some hog casing by soaking them in warm water. Freeze the meat and fat for around one hour.

Once everything is excellent and set, stuff the sausage into casings to make a continuous coil and pull off links to your preferred sizes (6-8 inches). Be sure to check for air pockets in the rings and remove them. You can use sausage pricker to puncture the air pockets.

Once done, hang your links for about 1-2 hours. After they have dried, keep them in a fridge until needed


Polish Duck Sausages

Polish Duck Sausages



  • 4 pounds Duck or Goose meat
  • 2 pounds fatty Pork shoulder
  • 2 Tablespoons Garlic, minced
  • Salt: 2 Teaspoons
  • 2 Teaspoons ground mustard
  • 2 Teaspoons Caraway seeds
  • 1 Tablespoons fresh ground Black Pepper
  • 1 cup Red Wine, chilled
  • 1/2 cup fresh Oregano
  • Hog Casings



Chop the meat and fat into chunks and freeze them for about one hour.

Mix the salts with the remaining ingredients except for the wine and caraway seeds and combine them with meat and fat and let them rest in the fridge for another hour.

Take some hog casings and set them in a bowl containing warm water.

Meanwhile, grind the meat and fat twice to have a fine texture. Freeze the meat mixture for 30-45 minutes in the fridge.

Add caraway and wine to the mixture and mix gently but thoroughly using a Kitchenaid for about 60-90 seconds.

Once done, stuff the sausage into casings using your stuffer. It is good to fill the whole housing before start making links.

Hang the sausage for about 4-5 hours. Check for any stubborn air pockets and punch them with either a needle if found.

Once the sausages have dried, keep them in a fridge until needed.


Toulouse Sausage With Duck or Goose

Toulouse Sausage With Duck or Goose



  • 3 pounds Duck or Goose meat
  • 1 1/2 pounds fatty Pork belly or Pork shoulder
  • 2 Tablespoons Salt
  • 2 Tablespoons fresh Garlic, chopped
  • Ground Black Pepper: 2 Tablespoons
  • 1 Teaspoon Nutmeg, freshly grated
  • 1/2 cup White Wine, chilled
  • Hog Casings



Cut the meat and fat into about 1-inch chunks, then add the Garlic and all the spices to the meat and fat.

Put the meat and fat in a freezer and chill them for at least one hour.

Grind through your meat until obtaining a fine texture.

Add the wine and mix for about 60-90 seconds.

After mixing them well, put back in the fridge for about 30-40 minutes.

Meanwhile, set some hog casings in a bowl containing warm water.

Once everything is done, stuff the sausage into the casings making 6-8 inch size links.

Hang the sausage until they dried. Put in the fridge until needed.


Smoked Canada Goose Sausage

Smoked Canada Goose Sausage



  • 2 pounds Goose meat
  • 1 pound Pork Backfat
  • 2 Tablespoon fresh Rosemary, minced
  • 4 Cloves Garlic, minced
  • 1 Teaspoon dried Marjoram
  • 1 pound fatty Pork belly
  • Salt: 1 Teaspoon
  • 1 Teaspoon Mustard Powder
  • 1/4 cup Red Wine or Ice Water
  • 1/4 Coriander



Grind up the meat together with the pork fat at least two times. Toss in pepper, rosemary, marjoram, garlic, and salt. Mix them well.

Freeze the mixture for about one hour. As you wait for your meat to be cold, soak hog casings in warm water.

Put the meat mixture into a large bowl and add the wine and mix them thoroughly up to one minute.

Keep the meat back in the fridge for about 30-45 minutes as you set the stuffer ready.

Once everything is done, stuff the meat making links of your desired shapes. When you are done, hang for at least an hour in a cold room and let it dry off.

Once they have dried, they are ready to cook, or you can put them in a fridge until needed.


Duck Mortadella Sausage

Duck Mortadella Sausage



  • 3 pounds Duck Meat
  • 1/2 pounds Duck skin
  • 1/4 pounds Duck fat, rendered
  • 1/2 Teaspoon Black Pepper
  • Teaspoon Paprika smoked: 1/2 Teaspoon
  • 1/2 cup dry Milk Powder
  • 1 Tablespoon Salt
  • Garlic Powder: 1 Teaspoon
  • 1 Teaspoon dried Marjoram
  • 2 Teaspoons sweet Paprika
  • 2 Teaspoons ground Coriander
  • Hog Casings



Soak some hog casings in a bowl of warm water. Once they are soft, run water through the casings to check for leaks.

Chop the meat and the skin into chunks so that they are easy to grind. Once done, mix them and freeze it in a freezer for about one hour.

Grind the mixture until obtaining fine texture. Combine the meat mixture with the remaining spices.

Put the mixture into the sausage stuffer and stuff your casings. Run the stuffer as you tie off links at whatever interval you want (preferably 6-8 inches size).

Once you complete, hang your sausages in a cool place and let them dry for about 4-5 hours.

Keep them in a fridge until needed.


Pheasant Sausages




  • 4 pounds Pheasant meat, or use chicken or turkey
  • 1 pound Pork Fat
  • 2 Tablespoons Salt
  • 1 Tablespoon cracked Black Pepper
  • 1/4 cup fresh Oregano, chopped
  • 1/2 Teaspoon Fennel Seed
  • 1/2 cup Madeira Wine or Marsala
  • Grated zest of a lemon
  • 4 Cloves fresh Garlic, minced



Chill the meat in a freezer for an hour.

Take some hog casings and soak them in a bowl of warm water.

Chop the meat and fat into chunks, mix the salt, and keep it in a fridge for an hour or overnight if you like. This helps the flesh to bind.

When you are ready to grind your meat, add fennel seeds and black pepper to the meat and mix them well with your clean hands. Once done, rub the meat to fine texture.

Chill the meat for another 30-45 minutes. Add the wine and lemon zest to the meat and mix thoroughly using KitchenAid for about 60-90 seconds.

Once the mixture bind well, put them back in the fridge and let them rest for around 30 minutes.

Hang the sausages in a cool place for an hour or overnight in a refrigerator. Check for air pockets and use a sterilized needle to punch them.

After the sausages have dried a bit, keep them in the fridge until needed.


Making sausage recipes using a sausage stuffer is even fun and easy. Get your favorite recipe above and enjoy making your sausage.


You can check:

Sausage Recipes : Wild Boar or Pork

Last updated on December 10th, 2019 at 05:23 am

Steve’s 9 Sausage Recipes Using Wild Boar or Pork


If you want to make a sausage, your kitchen will need to shine with some few tools. One of the must-have tools is a sausage stuffer.

There is a variety of them available in the market ranging from the most common manual ones to electric-operated ones with tons of amazing features.

If you are lucky to have any in your kitchen, we have prepared a list of the sausage recipes on Wild Boar or Pork categories to help you to make homemade sausage out of your kill.


Sweet Italian Sausage

Sweet Italian Sausage



  • Wild Boar or Pork : 3 pounds of ground
  • Red Wine Vinegar (optional) : 3 Tablespoons
  • Brown Sugar: 2 Tablespoon
  • 2 Teaspoons freshly crushed Black Pepper flakes
  • 2 Teaspoon Smoked Paprika
  • Garlic Powder: 2 Teaspoon
  • Onion Powder: 1 Tablespoon
  • 1 Tablespoon ground Fennel
  • Dried Oregano Leaves: 1 Teaspoon
  • 1 Teaspoon dried Thyme Leaves
  • Salt: 1 Tablespoon
  • Hog Casings


Place all the seasonings together in a bowl and mix them (sugar, pepper, paprika, garlic powder, onion powder, fennel, oregano, thyme, and salt).

Combine the pork, red wine vinegar and the seasoning in a mixing bowl and mix them thoroughly to ensure that all the spices are evenly distributed into the ground pork.

Divide the sausage into portions and freeze them before stuffing. Set the casings to the stuffer.

Add the meat mixture to the stuffer and start making links, 6-8 inches.

Once done with everything, hang your links in a cool place. After they have dried a bit, keep them in a fridge for at least 12 hours before cooking them.


Hot Italian Sausage

Hot Italian Sausage



  • 3 pounds of ground Wild Boar or Pork
  • 2 Teaspoons Sugar
  • 2 Teaspoons crushed Fennel Seeds
  • Dried Oregano: 2 Teaspoons
  • 1 Tablespoon hot Paprika
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Ice Cup Water
  • Hog Casings



Mix the pork in a bowl with the seasonings. Make sure they mix evenly thought the meet.

Freeze the mixture in the refrigerator for up to 3 days. Add the fennel seeds, red wine and ice water to the frozen dough and mix well with your clean hand.

Thread on a sausage stuffer hog casings. Put your sausage in the stuffer and run it to make the links.

When all the links are ready, hang them at room temperature for up to two hours to dry.


Cooking Tips

Check for any arising air pockets when making your links. Use a sausage pricker to pop any air pocket.


Portuguese Linguica Sausages

Portuguese Linguica Sausages



  • 4 pounds ground Wild Boar meat or Pork shoulder
  • 2 Teaspoons White Sugar
  • 2 Teaspoons dried Oregano
  • Crushed Black Pepper: 2 Teaspoons
  • 1 Teaspoon hot Paprika
  • Salt: 1 Teaspoon
  • 1 pound Pork Fat
  • 3/4 cup Portuguese Red Wine
  • 1/2 Cup Dry Milk
  • Hog Casings



Mix the rest of the ingredients well into your ground meat and refrigerate for three hours or overnight if you can.

Shape them into portions using sausage stuffer to make links. If done making the connections, spread them on a tray and refrigerate for up to three days.

Make sure you turn them daily to allow links to dry and cure.

Smoke the links for about four hours then they will be ready to be served.


Cooking Tips

Although including dry milk to your ingredients is optional, it can help the sausage to retain moisture while smoking.


Cajun Boudin Sausage

Cajun Boudin Sausage



  • 3 pounds ground Pork or Wild Boar
  • 5 Garlic cloves, chopped
  • 3 Tablespoons Cajun seasoning
  • 2 Green Bell Peppers, chopped
  • White Rice, cooked: 2 cups
  • 2 Teaspoons Salt
  • 1 cup Onion, chopped
  • Green Onion, diced: 1 cup
  • 1 Cup Parsley, chopped
  • 1/2 pound Liver
  • 1/2 pound Pork Fat
  • Hog Casings



Mix the pork, salt, liver, green bell pepper and fat with the onion and garlic in a large saucepan.

Add the Cajun seasonings and cover with water and bring to a simmer and cook gently until everything is tender for at least 2-3 hours.

Use a slotted spoon to remove the saucepan and allow it to cool while you stir the green onion and the cooked rice. Mix them well for at least 2-4 minutes so that to make the mixture more cohesive.

Shape the mixture into shapes using your sausage stuffer and fry them. Get a large pot of salted hot water, and add the sausage and cook gently until the sausage is spicy, firm and has plumped.

Then serve it immediately.


South African Boerewors

South African Boerewors



  • 3 pounds grounded Pork or Wild Boar
  • 2 Tablespoon Sea Salt
  • 2 Teaspoons Brown Sugar
  • 1 Teaspoon ground Black Pepper
  • 1 pound Speck Fat
  • Ground Cloves: 1 Teaspoon
  • 1/2 cup Brown Vinegar
  • 1/2 pounds Wide Sausage Casings
  • 1/4 cup Coriander seeds
  • 27g ground Pimento
  • 7g ground Nutmeg
  • Hog Casings



In a large bowl, mix the pork, pepper, salt, coriander, cloves, pimento, and nutmeg. Add fat and mix them well.

Refrigerate for at least one hour, or you can leave them overnight if you can.

Prepare your stuffer for stuffing. Once you have stuffed all the sausage mixture, refrigerate your sausage overnight to make it accumulate flavor before cooking.


Cooking Tips

Boerewors is commonly cooked traditionally on the grill. The sausage takes 4-5 minutes on the first side until the sausage has a nice grill color. Flip them and cook on the second side for another 3-4 minutes until it is firm.

Once the sausage is ready, place them on a large platter and serve.


Herbed Wild Boar Sausage

Herbed Wild Boar Sausage



  • 4 pounds ground Wild Boar Meat
  • 2 pounds crushed Pork shoulder
  • 2 Teaspoons Sugar
  • 1 Teaspoon Salt
  • 1 Teaspoon Garlic powder
  •  Dried Thyme: 1 Teaspoon
  • 15g fresh Rosemary, minced
  • 15g new Sage, minced
  • 1/2 cup White Wine
  • 1/4 cup Ice Water
  • Hog Casings



Freeze the meat in a freezer for about one hour.

Combine the ingredients (garlic, salt, and sugar) and mix them well and let them rest in a freed for about an hour.

Add wine and water to your meat and mix them gently but thoroughly for about 1-2 minutes. Once it blends well, stores them in a cool place, preferably in a fridge.

Set some hog casings in a bowl of hot water before using them, then stuff the sausage into casings to make links. Once you are through, hang your sausage for up to 5 hours.

Once they have dried, they are ready to be cooked or keep them in a fridge until needed.


Cooking Tips

If you choose to freeze the sausages after drying them, wait a day before doing it. It helps the sausages to tighten up and keep their shape in a deep-freeze.


Hmong Sausage with Wild Boar

Hmong Sausage with Wild Boar



  • 5 pounds ground Wild Boar
  • 4 Garlic cloves, minced
  • 4 Green Onions, chopped
  • 3 Thai Chiles, minced
  • 2 Tablespoon ground Black Pepper
  • Salt: 2 Tablespoons
  • 2 Tablespoon Fish Sauce
  • 1 Tablespoon ground Ginger
  • 1/2 cup fresh Lime Juice, chilled
  • 1/4 cup Ice water
  • Hog Casings



In a large bowl, add the seasonings, garlic, and spices and mix the seasoning mixture with the meat and fat.

Freeze this mixture for about one hour until very firm. Take some hog casings and put them in a bowl of water for about 5-10 minutes before using them.

Stuff the sausage into the casings to form links for the batch. Hang the sausages in a cool place as long as they are still cold. Once they have dried, cook them and serve, or keep them in a fridge until needed.


Mazzafegati – Italian Liver Sausage

Mazzafegati – Italian Liver Sausage



  • 3 pounds ground Pork shoulder
  • 5 Garlic Cloves, chopped
  • 2 Teaspoons Salt
  • Sugar: 1 Tablespoon
  • 1 pound ground Pork Liver
  • 1 pound Pork Fat
  • 1/2 cup Pine Nuts, toasted
  • 1/2 cup Sweet White Wine
  • Hog Casings



Freeze the meet for an hour or so.

Mix all the spices with the meat except the wine, and you can use your clean hand to mix well. Once ready, let it rest in a fridge for about 30-45 minutes.

Add the wine and mix gently but thoroughly with your clean hand until it binds appropriately.

Once done, keep it back in the fridge for one hour.

Take some hog casings and set in a warm water bowl before using them.

Stuff the sausage into the stuffer and begin making links. Once done, hang al your sausage in a cool place for about 5-6 hours. If the sausage is warm out, hang for an hour.

Once they have dried, they are ready to cook.


Mexican Chorizo

Mexican Chorizo



  • 2 pounds ground Pork
  • 3 Garlic Cloves, minced
  • 3 Tablespoons Cider Vinegar or White Wine
  • 1 Tablespoon Salt
  • Mexican Oregano: 1 Teaspoon
  • 1 Teaspoon (flat level) ground Coriander
  • Sweet Paprika: 1 Tablespoon
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon ground Cloves
  • 1/2 Teaspoon freshly ground Black Pepper



Mix the meat in a large bowl with all the remaining ingredients until thoroughly blended. Cover the pan and let it rest in the refrigerator for at least one hour.

Stuff the sausage making links of about 6-inches. Refrigerate until needed to cook or freeze for future use.

In conclusion, making sausage is fun, and making them using a sausage stuffer is even fun and easy. Get your favorite recipe above and enjoy making your sausage.


If you missed our previous sausage recipes article “10 Sausage Recipes Using Venison, Beef, Lamb Or Goat”, you can check here.

And you also like to check this: Steve’s 9 Sausage Recipes Using Duck, Goose, Turkey, and other Poultry

Sausage Recipes : Venison, Beef, Lamb or Goat

Last updated on December 10th, 2019 at 05:21 am

10 Sausage Recipes Using Venison, Beef, Lamb Or Goat


Today, we have added 10 Sausage Recipes in our recipe section. To make the sausages we tried Venison, Beef, Lamb Or Goat meat.

Hope, You enjoy our sausage recipes and try all the ten sausage recipes in your home. We have attempted sausage stuffers to make the process easy.

Don’t forget to leave your feedback in the comment section.


Venison Sausages with Sage

Venison Sausages with Sage



  • 6 pounds of minced meat, 1-inch solid forms
  • 4 pounds of minced pork, 1-inch solid forms
  • 1 pound of diced sebum
  • 3 TBSP. Salt-
  • 1 TBSP. dark pepper
  • One teaspoon. Cayenne pepper
  • 2 TBSP onion powder
  • 2 TBSP powdered dextrose
  • 1 TBSP Garlic powder or 2 tbsp. crisp chopped garlic
  • 1 TBSP cumin
  • One TSP paprika
  • One TSP sage
  • One teaspoon thyme
  • One teaspoon basil
  • Two teaspoons of garlic powder



Soak Vienna casings in water to soften them and remove the added salt. Load the cases onto the Wiener Stuffer

After stuffing, let the Vienna hang and dry for 45 minutes at room temperature. You can let sausage dry for 45 minutes in low heat or 120 degrees in the smoker.

Do not try to use smoke because it would be wasted on wet Vienna.

Set the smoker to 160 to 170 degrees and smoke the sausage for 28 to 30 hours or until the point at which the inside temperature reaches 152 degrees Fahrenheit.


Homemade British Bangers

Homemade British Bangers


  • Cut 4 pounds of venison, pork or other meat into pieces.
  • Either 1 pound of pork fat cut into pieces.
  • 36 grams of salt, about two tablespoons in addition to a teaspoon
  • Two teaspoons of dried thyme
  • Two teaspoons of white pepper
  • One teaspoon chopped sage
  • One teaspoon of mushroom powder (discretion)
  • Onion powder: 1One teaspoon
  • 1/2 teaspoon mace
  • 1/2 teaspoon nutmeg
  • One glass of coarsely ground oats, cereals or breadcrumbs
  • 3/4 glass of malt beer
  • Pig housing



Get about 15 to 20 feet of hoard housing and load it with warm water. Make sure all your equipment is cold by solidifying the crushing plate and cutting edges and Pouring into the bowl for 30 minutes to 60 minutes.

The same applies to meat and fat. If everything is pleasant and refreshing, mix the meat and fat with every taste

Pound everything through a rough plate. Test the temperature of the mixture, make sure 35 degrees. Once the sausage is ground twice, test the heat again to make sure it is 35 degrees F or colder.

Chill the mixture and if it is sufficiently cool. Take it out and include the oats and lager. Mix and process all this now in a large container or bowl with your (perfect) hands for an active 2 minutes.

Fill the sausage freely in the links. Tie off one end of the loop you just made. Squeeze the links with both hands and roll the relationship between them a few times.

Move the curl down and repeat the process, this time rolling back a few times. Warm up to the point where you do all the curl.

Look at the ports that are likely to contain trapped air. Gently squeeze the connectors together to crush the air pockets and rotate the connectors to lock them in place.

This takes a while. Hang your links for at least 1 hour. Try not to give them a chance to solidify. Bangers are kept in the more relaxed for seven days and in the cooler for several years if you have a vacuum.


Venison Merguez Sausages

Venison Merguez Sausages


  • Whole cumin: Two teaspoons
  • Coriander seeds: Two teaspoons
  • 2 teaspoons of fennel seeds
  • Paprika: Two teaspoons
  • Two tablespoons fit salt
  • One teaspoon of cayenne pepper
  • 3-pound Sheep Bears, cut into 3/4-inch molds and evacuated from cartilage
  • 1 pound of sheep, hamburger or lard, cut into 3/4-inch 3D shapes
  • Two tablespoons of naturally chopped garlic (about six medium cloves)
  • 1/3 glass of Harissa
  • 1/3 glass of ice water



Put the cumin, coriander and fennel seeds in a Cast Press pan over medium heat and toast until about 2 minutes.

Exchange on a zest processor and granulate to a fine powder. Put the bowl in a bowl and add paprika, salt and cayenne pepper.

Lay sheep and fat in an expanding bowl. Add swing mixture, garlic, and harissa. Fling meat and fat in flavors.

Put in the refrigerator until it is ready for mincing. Crush mixture by a meat processor, equipped with little pass-on, placed in a bowl in ice.

Using the paddle link of a standing mixer, mix at low speed for 1 minute.

Add water and mix to the point where the liquid is connected and the sausage is even and sticky about 1 minute more.

Frame a small sausage patty; Put the remaining sausage in the cooler. Cook patties in a small pan over medium heat until cooked through.

Taste and change the sausage spice, if it is essential. Fill sausage into sheep’s housing and turn it into 6-inch joints. Cook until cooked.

Light a stack loaded with coal.

At the point where all the coal is lit and surrounded by fiery black debris, you spill the fuels and spread them evenly over the entire surface of the carbon meal.

Raise the cooking grid, cover the flame grill and allow it to preheat for 5 minutes. Clean the grill and oil.

Medium-high direct heat barbecue to the point where the sausage registers 155-degrees F when a moment thermometer is embedded in the center of the joint.

Refuse from the grill, let rest for 5 minutes and serve.


Antelope Longaniza Sausage Recipe

Antelope Longaniza Sausage Recipe



  • 3 1/2 pounds of gazelle or game
  • 1/2 pound of pork
  • 35 grams of legitimate salt
  • Three chopped green onions
  • 25 grams of new rosemary chopped
  • 12 grams of dark pepper broke
  • 4 grams of ground allspice
  • 40 grams of sweet pepper
  • 1/4 glass of red wine vinegar
  • 3/4 glass of red wine



Chill the meat to the point where it is relatively robust by placing it in the cooler for about an hour.

Take out some hoard cases and place them in a bowl of warm water. Minced meat (and lard, if used) in 1-inch lumps.

Take out a significant portion of the dark pepper. Why? You must insert them before the last merge.

As a result, the flavors remain larger and the sausage surface changes, which makes the food even more interesting.

The salt, whatever pepper, herbs, flavors, and green onions left over. Mix with the meat, mix well with your hands and rest for about 60 minutes in the fridge.

Through the meat processor, (you can use a nutrition processor after all other options have been exhausted, but you will not get an excellent surface), use the coarse kick bucket.

If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.

Return the mixture to the condenser for a further 30 minutes and then hammer the bucket onto the meat processor again with an excellent bump.

And it will give you a clean surface and will limit any cartilaginous bits. Add everything left over from the dark pepper, wine, and vinegar.

Then mix with either a Kitchenaid for 60-90 seconds or with your (flawless) hands, and it is essential to tie the sausage properly.

If it is well mixed, put it back in the refrigerator. Stuff the sausage in the casing.

Unwind the joints by pressing down the sausage and twisting it first in one bearing and then with the following bone.

Or, on the other hand, you could tie them with the butcher’s cord.

Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, swing for 60 minutes.

When they are a little dried, place the icebox until they are needed. They are kept in the refrigerator for at least seven days.

If the sausages are frosty, hold out for several days before doing so. This will take care of the sausages and help them keep their shape in the deep hold.


Sage and Juniper Venison Sausage

Sage and Juniper Venison Sausage



  • 3 1/2 pounds of gazelle or game
  • 1/2 pound of pork
  • 35 grams of legitimate salt
  • Three chopped green onions
  • 25 grams of chopped fresh rosemary
  • 12 grams of dark pepper broke
  • 4 grams of ground allspice
  • 40 grams of sweet pepper
  • 1/4 container of red wine vinegar
  • 3/4 cup of red wine



Chill the meat to the point where it is relatively stable by placing it in the chiller for an hour or so. Take out some hoard cases and put them in a bowl of warm water.

Take out a significant portion of the dark pepper. Why? You must insert them before the last merge. As a result

The flavors remain larger, and the sausage surface changes which makes the food even more exciting then mix the salt, pepper, herbs, flavorings and green onions with the meat.

Granulate through your meat processor (you can use a nutritional processor if there is no other option

But you will not get a beautiful finish) by biting the coarse grain dust. If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.

Put the mixture back in the cooler for another 30 minutes and then hammer again with the exceptional bite into the meat processor. And it will give you a clean surface and will limit any cartilaginous bits.

Add everything left over from the dark pepper, wine, and vinegar. Mix at this time with a Kitchenaid either for 60-90 seconds or with your (flawless) hands. And it is essential to bind the sausage legitimately.

If it is well mixed, put it back in the fridge. Stuff the sausage in the casing. Unwind the joints by pressing the sausage down and bending

First in one direction and then with the following compound, then the other. Or you could tie her again with the butcher’s cord.

Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, swing for 60 minutes. When they are a little dried, place the fridge until they are needed.

You will stay in the fridge for no less than seven days. If you have the sausages cold, hold several days before doing so.

This will take care of the sausages and help them keep their shape in the deep hold


Thessaly Greek Sausage

Thessaly Greek Sausage



  • 4 pounds of sheep meat
  • 1 pound of sheep fat
  • 40 grams of kosher salt
  • 20 grams of sugar
  • 15 grams of cumin
  • 10 grams of dark pepper
  • 4 grams of dry oregano
  • 5 grams allspice
  • 10 grams of Berbere Pulver or paprika
  • 1/4 container of red wine vinegar
  • 3/4 cup of red wine



Chill the meat to the point where it is relatively stable by placing it in the cooler for about an hour. Take out some hoard cases and put them in a bowl of warm water.

Slash meat and fat in 1-inch lumps. Remove excess black pepper. Why? You must insert it just before the last mix.

As a result, the flavors are entirely preserved, and the sausage surface is adjusted, which makes the food even more fascinating.

Mix the salt, pepper, and flavors with the meat. Mix well with your hands and let rest for about 60 minutes in the fridge.

Granulate through your meat processor by using the coarse kick bucket. If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.

Add everything left over from the dark pepper, the vinegar, and the wine.

Mix at this time complete with a low-level Kitchenaid either for 60-90 seconds or with your (perfect) hands, and it is essential to bind the sausage legitimately.

If it is well mixed, put it back in the fridge. Stuff the sausage in the casing. Disconnect the links by pushing the sausage down and bending

First in one bearing and then with the following ring, the other course. Or you could tie her again with the butcher’s cord. Hang the sausages in a cool place for up to 4 hours.

If it is warm, hang for 60 minutes. When they are a little dried, adjust the cooler until it is needed.

You will stay in the icebox for no less than seven days. If you have the sausages cold, hold several days before doing so.

This will take care of the sausages and help them keep their shape in the deep hold.


Cajun Style Andouille Sausage Links

Andouille Sausage Links, Cajun Sty



  • One container of onion, diced
  • One tablespoon of fat or nut oil
  • 3 1/2 pounds of game, pork, hamburgers or other meats
  • 1/2 pound pork belly or oily shoulder
  • 33 grams of salt, about three tablespoons
  • Store 4 grams of Instacure # 1, about a teaspoon
  • 25 grams dry drain, approx. 1/3 glass (optional)
  • Three tablespoons chopped crispy garlic
  • Two teaspoons of cayenne pepper
  • Two tablespoons sweet pepper
  • 1/2 teaspoon clove
  • 1/4 teaspoon allspice
  • Two teaspoons of dried thyme
  • One teaspoon of mustard powder
  • Add 1/2 container of red wine or brew



Heat the fat or nut oil in a small sautéed container and cook the onions over medium heat until tender, translucent and slightly caramelized at the edges.

Remove from the pan and let cool. While the onions are cooking, take about 10 to 15 feet of the casing (regular three lengths) and immerse them in warm water.

Make sure you emit as much Silverskin as your meat might expect. Slice the meat and fat into 1 to 2-inch pieces.

Granulate the onions, meat, and fat through the course bite the dust. Andouille is usually a nation-style, rough sausage.

If you want, you can even crush the meat by hand. TIP: Mince 1/4 of the meat-fat mixture to get an extra exciting surface for your sausage.

Make sure that the mixture is exceptionally crisp, about 30  -degree F. You will probably need to consolidate it for some time.

When it is sufficiently cold, take it out and put the chilled red wine or brew in the bowl and mix the lowest setting for 90 seconds to 2 minutes or with your perfect hands for 2 minutes and it turns the improved minced meat into a robust sausage.

The appearance of the meat will change as it binds to itself, and it will look more like a fat player than minced meat and fat.

To make links, tie off one end of a package. Pack the sausage in to fill this end. Gently pack the meat into the end joint and this second one.

Turn the second link more than a few times to repair it. Move the lockdown and make two more links.

This time, fold the link back to you to fix the problem. Repeat this process in the loop to the point you get to the end. Bind the end link.

Clean up with the different housings. Hang your sausages dry for an hour or more.

Hang for 1 to 2 hours at room temperature or until medium term where your temperatures are below 45-degrees F.


Venison Sausages with Basil and Garlic

Venison Sausages with Basil and Garlic



  • 3 1/2 pounds of game meat (or pronghorn, elk, moose or hamburger)
  • 1/2 pounds of pork
  • 34 grams of salt (about two tablespoons)
  • 5 grams of split dark pepper (about a tablespoon)
  • 25 grams of crisp chopped garlic (about two tablespoons)
  • Pizzazz of a lemon
  • 3 grams of celery seed (about 1/2 teaspoon)
  • 1/2 glass of white wine
  • Juice of a lemon
  • Six tablespoons of crisply chopped basil



Take out some hoard cases and place them in a bowl of warm water. Mincemeat (and lard if you use) in 1-inch pieces. (Judicious mastery step: mix the salt with the meat and granulate it roughly

Such as with a 10mm or 12mm plate, and refrigerate it in the medium term. To stuff, mix the beef, lemon cheer, grease, celery seeds – black pepper, garlic, and basil.

Why only half? You have to add the rest before you make the last mix on the sausage. As a result, the flavors remain larger, and the surface of the sausage is adjusted, which makes the food even more interesting.

Chill the meat to the point that it is 37-degrees F or colder by placing it in the cooler for an hour or close. When you have finished chopping, solidify the sausage until it is near 28-degrees F and 32-degrees F.

At the time when it’s prepared, contain whatever remains of the dark pepper, basil, and garlic

In addition to the wine and lemon juice, mix at this time either entirely with a Kitchenaid on low for 60 to 90 seconds or with your (flawless) Hands for 2 minutes and essential to bind the sausage legitimately.

If it is well mixed, put it back in the icebox while you clean up. Fill the sausage into the casings.

Unwind the links by pressing down the sausage and twisting first in one go and then with the following link.

Or, on the other hand, you could tie them with the butcher’s cord. Make sure you penetrate the packaging wherever there are air pockets and carefully crumble the links to deflate.

Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, hover for 60 minutes.

When they are a little dried, place the fridge until they are needed. You will stay in the refrigerator for no less than seven days.

If you have the sausages cold, hold several days before doing so. This will take care of the sausages and help them keep their shape in the deep hold.


Venison Sausage with Bay and Garlic

Venison Sausage with Bay and Garlic



  • 3 pounds of game meat
  • 1 pound pork shoulder or midsection
  • 1 pound of pork fat back
  • 34 grams of salt
  • 4 grams Instacure # 1 (discretion)
  • About ten inlet sheets ground to a powder
  • 25 grams of chopped new garlic
  • 10 grams of ground dark pepper
  • 3 grams of celery seed
  • 1/2 container of red wine
  • 1/4 container ice water
  • 25 grams of dry effluent powder
  • Hortgehäuse, about 12 to 15 feet



Cut meat and fat into lumps that fit in your processor. (Discreet mastery step: mix salt and salt with the meat

Chop it roughly – 10 mm or 12 mm plate – and store cool in the medium term. If you do not have such a substantial dish

Cut the meat slightly better and do the same thing will give you a closer bond in the finished sausage.

Take out some hoard cases and place them in a bowl of warm water. When ready to granulate, mix the meat and fat with each of the herbs and flavors.

If you use the dry effluent powder, mix it in too. Pump through the meat processor (you can use a nutritional processor if necessary

But you will not get a little surface) by using the biting the dust (6 mm or 7 mm). Make sure your sausage is extremely cold, near 28-degrees F and 32-degree F

At the time when it is sufficiently chilled, remove it from the cooler and lock in the wine and water.

Mix the sausage completely. Stuff the sausage in the casing.

Scrape off the joints by squeezing the sausage and twisting first in a corridor and then with the following joint.

Alternatively, on the other hand, you could tie them with the butcher’s cord.

Make sure that you pierce the links wherever air pockets are. Hang the sausages in a cool place for up to 4 hours.


Greek Loukaniko Sausage

Greek Loukaniko Sausage



  • 1/2 pound of sheep or venison ingredients
  • 2 1/2 pounds of pork or wild boar
  • 1 pound of pork fat
  • 32 grams of real salt, about three tablespoons
  • 4 grams Instacure # 1, add 1 teaspoon (discretion)
  • 25 grams of sugar, adjusted to 2 tablespoons
  • Five tablespoons chopped new garlic
  • One tablespoon of ground coriander seeds
  • One tablespoon broke dark pepper
  • Two tablespoons of fennel seeds
  • One tablespoon of powdered dried oregano
  • Two teaspoons of dried thyme
  • Three tablespoons ground new orange get-up-and-go
  • 1/2 container of white or red wine



Split your pork and sheep into 1-inch pieces. Add the salt, salt (if used) and refill sugar and chop it by a rough run on the processor.

If possible, refrigerate for at least 60 minutes in the medium term. The progression promotes the sausage binding itself when stuffed.

Put 1/2 cilantro, pepper and fennel seeds in a small bowl. Splash your hoard case in warm water. Put the wine in the fridge.

Make sure all your shredders are cold. Mix the rest of the flavors with the meat and fat and pound the meat a second time in a bowl.

You can beat again roughly or walk well. Your decision. I make the cream. Place the bowl for the meat in another pan loaded with ice if your room is hotter than 70ºF.

When ground, place the meat in the cooler and clean up. Get out your blender and locate the main rudder (not the dough loop).

If you do not have one, place the meat mixture in a large container so you can mix it by hand.

Soak up the orange topping, the rescued flavors, and the wine and combine the sausage for about 2 minutes or until it forms a sticky, strong glue.

If you do it with your hands, you should knock it out of the cold. Get your sausage stuffer, which, if you were smart, has lived in your cooler or cooler for as far back as two hours.

Adjust it with the appropriate tube and fill the sausage. Do it all without a moment’s delay before joining it into joins.

To bend in joints, start towards one side and pack the meat in the packaging, at which point you bind the packaging.

Assign a decent measured link, press at this point with your fingers. Do the same another great valued marriage the Locke.

When you have compressed both, turn a few times to secure the link well. Rattle over to the line of the lock, at this point also bind off the last link after packing.

Once you’re done, hang up the links so your curvature will not be untangled or tie each loop to a string.

Hang your sausages in an ordinary room for about 2 hours. Only 1 hour if the place is hotter than 75ºF. In a perfect world, in the medium term, hang the links at around 40ºF.


We have tried to best to make the process easy when we have been attempting this 10 Sausage Recipes. Hope, you will try our sausage recipes in your home.


We have published “Steve’s 9 Sausage Recipes Using Wild Boar or Pork” article too, You can check here. It also, you can check “Sausage Recipes: Duck, Goose, Turkey and other Poultry.”

How to Use an Angle Grinder on Wood

Last updated on December 10th, 2019 at 05:21 am

Angle grinders are popular for metal applications but do you know they deliver excellent results on wood?

If you are a carpenter, woodworker or want to handle wood projects occasionally then investing in an angle grinder will be a good choice.


Why use an angle grinder on wood?

Grinders are great tools for carving, shaping and even sanding wood. Various mechanisms can be used for this task, but an angle grinder delivers outstanding results. To read angle grinders safety tips, visit here

Also, these tools can carve wood quicker than other methods. You can shape your wood and immediately sand out large gouges without fatigue.

However, you should be careful to avoid injuries since angle grinders remove much wood faster. You should wear eye protection, heavy-duty gloves, ear protection, and protective clothes.


Working on wood with an angle grinder

First, determine how much wood you need to remove. Next, consider the speed at which you want to remove the wood.

These two points will help you to get the best results when using an angle grinder. It will also help you to decide the best woodworking attachments for the project.

Keep in mind that some angle grinders can deliver up to 13000 rpm. With this speed, you only require the right attachments to get the work done.

When selecting an attachment, there are three options available Carving wheels, abrasive flap discs, and abrasive carving discs.


Angle grinder attachments for woodworking


  • Abrasive flap discs

Abrasive flap discs small pieces of sandpaper fixed together and attached to an angle grinder. These discs meant for high-speed angle grinder developed in the 1970s and popularly used in the 1980s.

New types were developed to provide the much-needed diversity. The flap discs are very versatile on wood just like the flap discs meant for use on metallic objects.

The distinction is the abrasive material on the discs and stiffness of the supportive material.

You will use flap discs with your angle grinder the same way you would use sandpaper. You can start with a heavy grit to eliminate deep gouges or scratches.


  • Abrasive carving disks

Abrasive carving disks are ideal for shaping wood. You can use these discs for any artistic woodwork including bowls, bears, and log furniture.

Once you attach an abrasive carving disk to your angle grinder, you will get the work done fast. These carving discs integrate carbide teeth that function with or against the grains on various woods.

The conical teeth offer complete surface removal on wood & are simple to control with all types of angle grinders.


  • Carving wheels

Carving wheels are special tools designed for working on wood & non-ferrous materials. These wheels are relatively heavily toothed making them similar to a chainsaw.

The notable aspect about carving wheels is their aggressiveness and power to pierce through the hardest wood and soft nonferrous materials.


You can read this too: How To Use An Angle Grinder

How to Cut Metal Bolts with Your Angle Grinder : Guidelines from our Experts

Last updated on December 10th, 2019 at 05:21 am

Do you know How to Cut Metal Bolts with Your Angle Grinder? Don’t worry, Just follow our guidelines. An angle grinder is a perfect tool for cutting or trimming metal bolts.

You can use an angle grinder to cut long nuts to fit them perfectly or trim exposed nuts to prevent injuries.

Angle Grinders perform great in this task since they come with a sturdy disc such as a diamond disc, have a powerful motor and are comfortable to hold.


Before embarking on the cutting process, let’s look at the top-rated angle grinder


Other methods proposed for cutting metal bolts are tiresome and don’t perform great. So if you want to get that stubborn nut to the right size, grab an angle grinder. Ensure your tool is functioning wheel and powered well.


The process of cutting Metal Bolts using an Angle Grinder


What you need to cut a metal bolt

  • Bolt – the one you need to cut or trim
  • Marker pen
  • Ruler
  • 2 Nuts
  • Abrasive Pad
  • Wrench
  • Clamp
  • Angle grinder


Step 1: use a marker pen to mark the cut line

Measure the length of the bolt to ensure you get the right size. Use a marker pen to mark the length of the bolt. You should be careful to mark exactly where you want to cut.


Step 2: add 2 nuts to the bolt

In this step screw two nuts onto the bolt up to the base. Ensure the nuts are tight and close to each other.

The nuts will make it easy to clamp the bolt to the worktable. They will also help you in lining the threads once you cut the bolt.


Step 3: Clamp the bolt

After adding the nuts, clamp the bolt on the worktable. Make sure the bolt is tightly held and in the right angle.

Remember that a wrong angle won’t offer you a clear view when cutting the bolt. Also, clamping it properly will allow assuming the best position when cutting.


Step 4: cut the metal bolt with your angle grinder

Carefully turn your angle grinder and start cutting. For good results, cut at a flat angle to avoid compromising the threads. Without applying force or pressure, cut through the bolt.

This process will take a short time may be less than a minute. When cutting direct the tool away from your body. Additionally, hold the handle firmly to prevent the tool from falling.

After cutting the bolt do not hold it directly with bare hands. This will prevent injuries because the bolt gets hot while cutting. Also, ensure to turn off the tool immediately after cutting.


Step 5: Now deburr the cut metal bolt

Neaten and smoothen the cut end of the bolt. This process will make smooth the sharp end that might prick your skin. You can use an abrasive pad to deburr it.


Step 6: Reform the thread

Now unscrew the added nuts towards the top of the thread to a point where it proves resistance. Use a wrench to back it entirely off the bolt.

This process will reform the thread making the bolt useful. Now you can use the bolt for your purpose.

During this process ensure to observe safety guidelines. Wear eye and ear protection to prevent injuries.


Related article: How to Cut Plaster Walls Using Angle Grinder: Guidelines from our Experts

How to Cut Plaster Walls Using Angle Grinder : Guidelines from our Experts

Last updated on December 10th, 2019 at 05:21 am

Do you know How to Cut Plaster Walls Using Angle Grinder? Ok, don’t worry we will give you step by step guidelines. An angle grinder will allow you to cut plaster with ease.

However, you should be cautious to avoid damaging the wall. Remember a small mistake while cutting the wall might cause the whole wall to crash down.

Choosing an angle grinder will prevent extreme vibrations that might damage the plaster. Cutting the plaster wall requires a careful approach that can’t be achieved with a hammer and chisel.

So getting the right guide will help you to achieve your desired result without incurring damages or getting injuries.


Before embarking on the cutting process, let’s look at the top performed angle grinder


Consider a high-speed angle grinder with a diamond blade will deliver the best results. This angle grinder will cut the plaster wall without shaking it, causing bends and getting stuck. Also, it’s fast meaning you will not experience fatigue during the process.

However, all angle grinders produce different levels of dust depending on the application. This is true when cutting a plaster wall.

So you should get protection against the dust and debris that might fly towards your body.


The process of cutting a plaster wall using an Angle Grinder


Step 1: Prepare your angle grinder and get protective gears

Prepare your angle grinder, and get protective gears. Preparing the power tool will involve fixing the attachment tightly. Check to ensure the attachment is at the right angle.

You might also want to run the tool across the surface to experiment with the right position and angle of cutting.  Note that you shouldn’t turn on the equipment before you are ready.


Step 2: Mark off the cut

You can use masking tape, pencil or painter to mark off the region you want to cut. A masking tape delivers the best results since it makes a huge mark and it’s clear during the cut.

The tape will also hold the collapsing plaster from falling out when you’re still cutting. This will help you to see what you’re cutting clearly.


Step 3: Start cutting the marked area

Turn on the angle grinder, grasp the handle firmly and get the right position. Now cut along the marked line carefully without applying force to the tool.

Ensure to finish your cuts up to end of the point where the lines intersect. Cut through the wood lath depending on your needs.


Step 4: Remove the patch resulting from the cut

When the cut is complete, the lath of the patch will fall on its own. But it might fail to fall if you used masking tape. Remove the patch and place it away.

In case the patch is still attached to the rest of the wall, you might what to check where the cutting failed. You can even turn on your power tool and cut the stuck part.


Step 5: clean the angle grinder and the cut

A plaster wall might generate some dust while cutting. This dust is harmful to you and the angle grinder interior part (motor and bearings).


Get a damp cloth and wipe clean the angle grinder. You can vacuum the region of cut to remove dust.

Reasons You Should Include Meat in Your Diet

Last updated on December 10th, 2019 at 05:21 am

For many years meet has been associated with all sorts of killer diseases. You will often find that meat contributes to cardiovascular diseases among other health problems.

The reason given for all these controversies is that meat contains high levels of saturated fats.

However, when you take a closer look at the matter, one question remains unanswered – How comes our pre-human ancestors lived on meat for over 1.5 million years ago and never had the problems we associated with meat today.

Undoubtedly, blaming for our health problems on old foods is illogic and unreasonable.

Several research studies carried out to determine the relationship between cardiovascular diseases and meat consumption have shown that a weak correlation between the two exists.

Nevertheless, we as humans are omnivorous, and in one way or another, we are somehow meat addicts.  That aside, here are the top reasons as to why you should include meat in your diet:


High Nutrition Value

3.5-ounce of raw meat contains iron, zinc, selenium, Vitamin B12, B3, B6 and much more. Most people that go the vegetarian way and avoid animal products are deficient in these nutrients.

Additionally, meat from grass-fed animals contains a higher level of omega-3. Other lesser-known nutrients that can only be gotten from animal meat include:


  • DHA and EPA – These are active forms of omega-3
  • Carnosine – An vital nutrient that inhibits degenerative processes and acts as an antioxidant too
  • Creatine – An energy reserve in the brain and muscle.


High-quality Protein

Eating meat is the way of getting quality strands of amino acids that the body cannot produce. Intake of quality protein intake results in increased muscle mass and lower chances of suffering from fractures.


Fulfilling Our Nature

We biologically created to eat meat. Our bodies are designed to get nourished by eating meat. This is why our ancestors lived on meat for millions of years.


Meat Doesn’t Cause Cancer

Even though the meat has been closely linked with the rising cancer cases, there are no substantial scientific findings that support the same.

The greatest mistake made is that most studies place processed and unprocessed food in the same basket. Processed meat is what strongly correlates with cancer cases and not unprocessed meat.


Additional Benefits of Including Meat in Your Diet


Here are other paybacks of eating meat:

  • It is a significant source of protein that helps burn fat
  • Meat is a source of lasting energy
  • Meat boosts immunity and helps balance the neurotransmitter. This enables the body to curb conditions: depression, anxiety, and hyperactivity.
  • Lack of adequate meat can result in Candida overgrowth


How to Make Bread Using Bread Maker : How To Guide

Last updated on December 10th, 2019 at 05:21 am

Do you know How to Make Bread Using Bread Maker? Making bread with a bread maker is pretty simple given that rising, mixing and baking are not your tasks.

Once you have all the ingredients, you just feed the bread machine and enjoy fresh tasty bread just a button touch away.

What is more important in any bread making process is to balance the protein sufficiency so that the carbon dioxide produced ferments the dough sugars.


Useful Tips

  • Kindly note that bread machines are designed and programmed differently. There is no single method of making bread.


  • First, read your recipes guides and the provided instructions. However, these are the ingredients required when making bread.


  • Do not use a delayed mix cycle after forgetting to include milk in your recipe



  • For amazing end results, always cut margarine and butter into small pieces before feeding them into your bread maker.



  • Flour
  • Salt
  • Liquid (water or milk)
  • Yeast



  • Start with loading the bread machine with ingredients. However, check the provided bread machine’s instructions for the proper order of loading ingredients.


  • Additionally, ensure the accurate weighing of ingredients in order to get the best end results.


  • Pour water into pan followed by dry ingredients and lastly yeast.


  • From the given programmed settings select your dough cycle


  • Select your crust type. You can choose between light, medium and dark crust.


  • To begin the baking process press the “Start” button.


  • Do not remove the bread immediately it is ready. Allow some 30 minutes or so for the bread to cool.
Do You Know The Best Vegetables For Juicing?

Last updated on December 10th, 2019 at 05:21 am

Do You Know The Best Vegetables For Juicing? Do you ever wonder why juicing may be your thing and yet you don’t seem to read anything good out of it?

Well, ever asked yourself why celebrities such as Kim Kardashian are die-hard fans of juice.

Let me break out the secret for you. Sometimes we overdo something until we forget how bad or good we really get at it. Most juice lovers do not take the time to evaluate their ingredients.

You could be juicing for years and yet you just revolve around some few fruits and vegetables.

Research shows that sticking to a specific juice diet could be the reason everything turns out to frustrations and nothing good ever comes out of your effort.

Even though we all love convenience and ease, there are times when we have to come out of our comfort zones. If you are juicing for a purpose, you need to diversify the fruits and vegetables used.


Before embarking on the juicing process, let’s look at the best masticating juicer

Here is a list of the various fruits and vegetable that could see you make a whole big difference in your juicing lifestyle.



Though being the most common juicing vegetables, kale is definitely the way to go when you want to reap several health benefits. Kale not only helps improve digestion but also boosts the cardiovascular system. It is a rich source of:

  • Antioxidants
  • Protein
  • Calcium
  • Mineral
  • Folate
  • Iron

Additionally, kale is known to strengthen bones and prevent cancer among other illnesses.



Cabbages are great at improving digestion and hydrating the body. Cancer patients are highly encouraged to take cabbage so as to prevent lung cancer, stomach cancer, and breast cancer.

Being calorie free makes this vegetable an incredible option for those struggling with weight issues. In addition, cabbage is a good source of:

  • Folate
  • Vitamin C
  • Indoles that contribute to estrogen balance



Though not liked by most due to lack of good aesthetics, celery is incredibly loaded with a variety of health benefits. Its high water content makes juicing great.

After using it for your juice, your body will remain energized and hydrated the entire day. It is a good source of:

  • Potassium
  • Vitamin A
  • Vitamin B1, B2, B6 contained in its roots

Additionally, its diuretic properties help get rid of body toxins.



You just can’t miss out on the numerous health benefits of carrots, leave alone the sweetness. Use carrots for juicing and experience an amazing glow on your skin.

More incredible is the fact that carrots blend so well with most ingredients. Carrots are known to:

  • Fighting cancer
  • Get rid of intestinal parasites
  • Boost immunity
  • Enhance brain activity
  • To be a good source of beta-carotene



Known for their green leafy nature, spinach offers several vitamins and minerals. It is a great diet inclusion to those suffering from arthritis. It is also good for muscular growth and improving digestion and metabolism. Spinach is rich in:

  • Potassium
  • Iodine
  • Vitamins A, K, E, C and B-complex
  • Amino acids
  • Iron


Dandelion greens

These greens are smart and deserve a place in your juicing session. Dandelion contains antioxidants that maintain healthy sugar levels and cure allergy-related problems.

Additionally, they are good for the bones and helps fight obesity. These greens are also loaded with:

  • Calcium
  • Protein
  • Iron
  • Vitamin A, C, E, B-complex and K
  • Minerals



This is another amazing juicing option that is known for its immense cancer-fighting capability. Wheatgrass is rich in minerals and vitamins that take your health to a whole new level.

It strengthens bones, improves digestion & eyesight, boosts immunity and most importantly purifies the body by getting rid of toxins. These amazing greens are a rich source of:

  • Provitamin A
  • Chlorophyll
  • Potassium
  • Magnesium
  • Indoles

Generally, wheatgrass should always be number #1 when it is time for juice. Its health benefits surpass several other ingredients.

Steves’ Recipes: Shahi Korma and Acapulco Chicken Recipe

Last updated on December 10th, 2019 at 05:21 am


Our Recipe blog readers how are you? Today, we will share two delicious recipes named Shahi Korma Recipe and Acapulco Chicken Recipe.


Shahi Korma Recipe

Shahi Korma is a delicious recipe that you can cook quickly and easily.

We hope you enjoy the good taste of Shahi Korma and recommend this Shahi Korma recipe to your friends and family.

Serves: 6


Shahi Korma Ingredients

  • 8ea cloves garlic
  • 5T blanched slivered almonds
  • 7T vegetable oil
  • 10ea whole cardamom pods
  • 1ea 1″ stick of cinnamon
  • 1t ground coriander
  • 0.5t cayenne pepper
  • 1.25c heavy cream
  • 1ea 1″ cube of fresh ginger
  • 1c water or beef broth
  • 2lb boned lamb or beef (1″ cubes
  • 6ea whole cloves
  • 2ea medium onions chopped
  • 2t black cumin ground
  • 1.25t salt
  • 0.25t garam masala

Shahi Korma recipe


Shahi Korma Recipe Instructions

Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.

Heat the oil in a wide, heavy, preferably non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.

Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.

Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions.

Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne.

Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and rest of the water or broth (a bit more for beef).

Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.


Acapulco Chicken Recipe

Acapulco Chicken (en Escabeche) is a delicious recipe that you can cook quickly and easily.

We hope you enjoy the good taste of Acapulco Chicken (en Escabeche) and recommend this Acapulco Chicken recipe to your friends and family.

Serves: 6


Acapulco Chicken Recipe


Acapulco Chicken (en Escabeche) Ingredients

  • 2c Unsalted chicken broth,
  • 0 -defatted
  • 1tb Olive oil
  • 2ts Ground cumin
  • 2tb Pickling spice
  • 0.5 Red bell pepper, sliced
  • 1lb Boneless chicken breast
  • 0 -halves
  • 0.5 Yellow bell pepper, sliced
  • 2tb Minced jalapeno chili with
  • 0 -seeds
  • 1 Onion, halved, thinly sliced
  • 0.33c Rice wine vinegar
  • 0.25c Fresh cilantro leaves
  • 3lg Garlic cloves, minced


Acapulco Chicken (en Escabeche) Recipe Instructions

baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.

Add chicken, onion, vinegar, garlic, oil, and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes.

Transfer chicken and onions to the shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 c, about ten minutes.

Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture.

Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices.

Pass tortilla chips to use as “pushers. ” 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.

You can check these recipes too:

Meat Grinders: Benefits, Advantages and Applications

Last updated on December 10th, 2019 at 05:21 am

When it comes to kitchen accessories and appliances, you are more dependent on the latest technologies.

This products to help you improve the efficiency of your business and therefore time and energy. It is especially the case with meat grinders.

Meat grinders are used to grind meat. Each machine will work monotonously in a more effective and faster way than human intervention.

Cooking, and especially cooking, attaches much more critical to the finished product not just how the dish tastes, but also how it looks and is presented.

Therefore, it will always be to your advantage to cut the pieces of meat in your food into even and homogeneous pieces of the right size.

Using a meat grinder makes cooking quicker, as it takes only a few seconds to chop the meat.

If you grind the meat with your own hands, it will take hours for the meat to finish. This mill is handy and helps you to cook.


Why use a meat grinder

With growing concern about E. coli contamination and other foodborne pathogens found in such foods as hamburgers and sausages, it is a wiser choice for you to grind your meat.

In addition to controlling the level of contamination, meat mincers can manipulate and control the ingredients that enter the food you prepare.

Not to mention the fact that you also saved money by forfeiting the service fee when you buy finished meat or processed products purchased at the store.

With such valuable advantages, it is a wonder that not all run away to buy their mill.


  • It can help reduce the fat intake

One way to reduce fat is to have your meat grinder. Your meat grinder gives you the ability to manage what you eat.

You will no longer be subject to what spices and fillers are found in the meats at your local grocery store.  A meat grinder gives you total control over what gets into your meat products.

You are responsible for your intake of fats, salts, and other fillers as you have control over the ingredients. A meat grinder can help you in your quest for a healthier lifestyle.


  • Store Purchased processed meat

There are concerns about food safety when buying processed meat, which is often caused by over-processing of food when grinding and when meat is selected.

The cuts used are brought close to the cow’s skin and extremities and risk more natural contamination during the slaughterhouse process.

In some cases, meat from different cows or even from different slaughterhouses is used and milled together.


Advantages of using meat grinders

Meat grinders are helpful if you are worried about a healthier diet because it is more robust to choose whole original cuts of beef for grinding.

Meat grinder would be a great addition to your kitchen because they allow you to appreciate fresh and straightforward products.

To eliminate the number of harmful additives, salts, and fats typical of containing meat from brands. Especially trimming is used and can be problematic because of their high-fat content.



How to Grind Meat for Sausage Making


A. How to Grind Meat for Sausage Making

Many meat grinder models have sausage attachments or fillers that can turn your machine into a sausage maker.

Popular grinders like Warring Pro and Weston offer these accessories as additional features. How do you use filler? First, use your meat grinder to make the ground meat mixture.

Simply cut your meat into 1 1/4 to 1 1/2 inch slices, add desired spices and grind in your unit. Note that the fat content of the meat should be at least 25% to 35%.


Steps to make homemade sausage

Second, follow these steps to make homemade sausage:

  • Place the attachment or tube through which the mixture is extruded, through the mill’s sausage ring or the auger or feed head, if there is no ring, and tighten.



  • Slide the sausage casing, over which the sausage meat is extruded, over the end of the sausage topping. Hang at least 2 inches from the end of the housing over the period of the system.


  • Place the previously ground sausage in the funnel and switch on the meat grinder. Press the pusher of the unit to push the sausage mixture into the tube.


  • Use the pusher until the mixture appears and extrudes from the end of the sausage attachment.


  • Keep the sausage moist during extrusion by pouring it frequently. Continue extruding until the housing is about 2 inches from the fill. Turn off the machine.


How to Grind Your Own Hamburger Meat


B. How to Grind Your Own Hamburger Meat

Have you thought about making your hamburger at home, but you are not sure where to start or how it works?

You will be glad to know that the process is simple and can be done by anyone who wants to make his or her hamburger at home.


Steps to prepare your hamburger at home

Here are some simple steps to grind and make your hamburger at home.


  • Take the meat grinder

Before you begin, you must first make sure that you have the right equipment. The meat grinder is the indispensable part of the material throughout the process.

Because we use it to mince the loose meat into small pieces that can be easily packed together.  Meat grinders can be purchased both at the appliance store and online.

If you want to process a lot of meat in your home, then you should look at the commercial meat grinders, which are slightly more powerful and can handle more meat faster.

Otherwise, if you only do this occasionally, then a non-commercial meat grinder will do the job well.


  • Prepare the meat

Second, you want to prepare the meat that you will grind into the burger. Remove all grease, silver skin and everything else you do not want in your product.

It is your opportunity to decide the quality of burgers that you will have really. The cleanest burger with no fat or other surplus ingredients is preferable because it is healthier for you.


  • How to cut the meat into pieces

Next, cut the raw meat into 1-inch pieces so that it can be quickly fed through the mill. It will make the grinding process much smoother.

Make sure your burger attachment is installed on the meat grinder.


  • Put the burgers in the grinder

Once you have sent all the burgers to the meat grinder, you will run it through a second time to make sure you have ground everything right.

It eliminates any oversized pieces that may have made it the first time.


  • Complete the process

When you are done with the meat grinder, pack the burger that you have made in sealed packs of about a pound or so, and freeze it for later use.  You can customize the size of each packet to your liking.

In the end, you have your supply of homemade burgers and can enjoy the work you have done yourself.


Make Homemade Bratwurst using a Meat Grinder


C. Make Homemade Bratwurst using a Meat Grinder

Bratwurst is a traditional German sausage with spicy pork and veal. In German Bratwurst means, “finely chopped meat sausage”.

Since the real bratwurst is not a sausage, it should be cooked directly after baking.

You can grill or fry it directly after filling the sausage, refrigerate it for up to one day before cooking, or freeze the sausage before use.


Make sausage yourself

Making your bratwurst is not that difficult, but a real challenge as the taste depends on you. For your meat to work correctly, it should be very cold when grinding.

You also have to make sure that the minced meat is well combined with all the spices and spices.

Spend time mixing them well and allow the meat a few minutes to absorb the spices. If you think it’s enough to test for a taste, cook a small patty.


The use of tasting in the production of bratwurst

Tasting is critical, as it is the only way to check if your bratwurst tastes good enough or needs to be improved.

It is through tasting that you can add more spices if you like; until you get the full and accurate taste that, you can be proud of.

Cooking sausages without tasting the filling is usually the major mistake, why some homemade sausage tastes less.

While some recipes provide the most accurate direction for a great taste, remember that not all of them will satisfy your liking, and if you are the family chef, you know that well.


What remember before cooking your bratwurst?

Before cooking your bratwurst, pierce it with a fork, so it does not explode during cooking. I usually fry small sausages in the pan, and they do not cook a problem.

But I am more careful with brats because they are more prominent. My daughter finds it perfect by poking some holes in with a fork and burning them in for a few minutes.

Probably 1-2 minutes to cook the interior a bit and then put in a frying pan to make the outside nice and fried like to get.

She is right; I think it is always good to open the sausages a little before cooking, so the pressure in the sausage does not build up. It just makes it perfect all the time!

On this bratwurst day, brown the outside in a pan, then pour a cup of beer or a little water into the pan and cover for another 15-20 minutes on the stove.

Serve in the traditional way or with cheese, relish, onions with mustard and the hard roll. Oh, do not forget a side of sauerkraut and beer.


How to Grind Meat for Meatballs


D. How to Grind Meat for Meatballs


In this lesson, we discover how to do meatballs with a meat grinder.


Take your meat

To start, pick your preferred kind of meat, about six measures is sufficient.


Cut the meat

Cut-open the meat and take out all the bones. Cut-off most of the fat, but you can rely a few on the basis that it will cook out.


Put the cut meat on a mill

Then put all the meat in a meat grinder and add it to a great mixture. Next, close Romano cheddar and breadcrumbs, at this point thoroughly combine. Then add an egg and salt and pepper to taste.


Green Meatballs Recipe


E. Green Meatballs Recipe


Make meatballs

Combine this thoroughly to shape the meat into the span of a meatball. To cook them, put them in oil in a pan or store them until another time, guess!


Roasting versus simmering meatballs

Finally, we should discuss how to prepare the meatballs! You have two alternatives: roast or simmer in a sauce.


  • Roast

The roast is the best choice if you plan to serve the meatballs in an option other than a sauce, or if you intend to solidify the meatballs for another time.

The roast also provides your meatballs a little more quality, as the outside melts in the oven.

You can grill the meatballs under the grill for the most extreme caramelizing, and firm edge serve, or you can cook them even more tenderly by frying on a hot grill. The two choices are shown below.


  • Simmering

If you intend to serve the meatballs with a sauce, you can cook the meatballs just as well next to the sauce.

Not only the delicate simmering makes the most delicate and delicious meatballs you have ever tasted, but the sauce is also becoming more productive and more exquisite.


How to Grind Meat for Steak Burgers


F. How to Grind Meat for Steak Burgers

There are burgers, did you know that are also steak burgers? If you had a real steak burger, you know how they differ.

Steakburgers possess a more vibrant, sinewy taste, and the surface is typically a bit looser than other burger burgers.

What makes them different is the point of taking steaks and making them steak burgers at home. Sounds confused. Not if you have a nutritional processor.


Find the right steak

After all, you can use every cut of meat you need, and you will end up with a spicy steak burger, but throw and sirloin, two steaks are usually found in supermarkets at a not-too-bad price.


What would be a good idea for you to look for?

Steak with a decent amount of fat and meat. While extremely lean steaks may seem like an exceptional low-fat option, burgers need fat together to keep the meat together.

If it is overly lean, you should influence free meat for the sandwich.


Cut the meat

Rock and ribeyes are excellent cuts of meat and reasonable for steak burgers but at that price, I would instead cherish them on a pan and eaten as it may be.

The Eye of the Round and other less expensive pieces of meat are great for steak burgers given the fact that once they are split in the nutritious machine, they are never again the deep cuts they once were.


Make the burgers

From here, I cut the steaks into 2-inch 3D shapes for the nutrition processor. While the Cuisinart is able, you cannot just throw in the steak and expect it to be treated the same.

The way to a stunning steak burger is not to revise or heartbeat the meat. Similar to making a standard burger, the meat stokes the meat, and nobody needs an ultimate burger.


Grind the meat

If you beat the majority of the steak in the meat grinder, you can choose the amount you need. Everything is very simple from here, not that the steak-burger process would have been complicated, right?

Softly process your favorite spices, patty they and either cooks them or grill them on the stove in a pan.

Since the climate has been excellent lately, John Flame has grilled these patties outside to make a decent roast out, but you can cook them at will.


Anything else to add

However, we did not stop there. , jalapenos, Mushrooms, and onions were roasted in a pan with some salt and Worcestershire for added flavors.

Process your burger with a roasted onion bun, and you have a burger steak quality, made at home!



So remember, if you are looking for a healthier and more natural way to eat, it is best first to know what you are eating.

With increasing concern about the contamination of Escolar and other food-borne pathogens found in hamburgers and sausages, you can never be sure what is in the ingredients, unless you prepare it yourself.

By grinding your food with a meat grinder, it allows you to do this by controlling what flows into the food.


Related Articles:

How To Choose Bread Flour and Pasta Flour

Last updated on December 10th, 2019 at 05:21 am

Did you know that there were a right and wrong flour for baking? While an experienced baker may know the answer to this question, a hobbyist may not know that there is a difference in the flour.

There are several types of flour in the available. They are not all the same and using the wrong flour in your baking recipe can lead to a baking disaster.


Brief Analysis of Bread Flour and Pasta Flour


Bread Flour

It is from wheat flour and is responsible for raising and structuring your bread. There is a significant use for bread flour, and that is bread to make.

This type of flour comes from wheat that is high in protein and low in starch. The high protein content helps to make gluten, which gives the bread structure.

Bread flour can be enriched. Some bread flours contain barley flour which gives the bread a nutty or malty taste.


Pasta Flour

It is most closely related to all-purpose flour and can impart dandruff to any product with which it is baked.

The most common are cakes, biscuits and of course pastries. Is finer in texture than all-purpose flour, but it is not as elegant as cake flour.

This flour is generally distributed to commercial bakers, contains a lower gluten content and is mainly made from common wheat.


How To Choose Bread Flour For Bread Baking

How To Choose Bread Flour For Baking

You have decided to accept the challenge of baking your bread! Congratulate yourself on the decision. Now you ask yourself which flour I use.

There are so many different types of flour in the market, what do I choose? To make the delicious bread we all love from the bakeries or restaurants you need bread flour.

Not the all-purpose flour we all have in our kitchens. Bread flour is very easy. It does not have all the ingredients that regular all-purpose flour has.


Know and Choose Between The Types

The grocer in your area probably has several types of flour in stock. So, which one should be used for baking bread? It depends on the recipe.

In case of doubt do not make any changes and the recipe should go out well. If the recipe requires bread flour, do not apply all-purpose flour.


  • All-purpose flour

All-purpose flour lists the list of flours that you find in the supermarket. It is the most popular type because it can be used in almost any recipe that calls for flour. Use all-purpose flour if you are not sure which type to use.


  • Even rising flour

With self-rising flour, propellant and salt were added during processing. Do not use in a self-ascending way unless it is required in the recipe.

The additional propellants cause the dough to rise too much. Even rising flour loses its power over time. Make sure you use it within six months of purchase. Store all flours in a dark, cool place.


How To Bake Bread

How to bake bread

  • Use Yeast

The simplest type of yeast is active dry yeast. It should always be fresh, so watch out for the expiration date of the packages.

Having and using fresh yeast is essential because you want the bread you make to be fresh too. For the water, you have to have just the right temperature.

Water is used to dissolve the yeast and to give it a mixture of yeast and flour. To get the right water temperature, get a thermometer.

The temperature should be between 110 – 115 degrees after the yeast has dissolved in the water. For a flour-yeast mixture, the temperature of the liquid must be between 120 and 130 degrees.


  • Add Flour

For the finished product to have the right quality, you must choose the right kind of flour. One of the best types of flour to serve your bread is bread flour.

Bread flour can make the best kind of bread. It has a high content of protein or gluten. Gluten is essential because it can give your bread a unique texture.

Gluten helps the dough to stretch in the form of a net. When the yeast is fermented, air bubbles try to develop. She is caught with gluten.

All-purpose flour can also be used to make the bread. Cake flour is not recommended because it does not contain much protein.

Your bread will not bake appropriately because the cake flour is not strong enough to handle the gas pressure from the yeast.

Whole-wheat flour does not have enough gluten to justify a loaf of bread. You need to include all-purpose flour or bread flour to structure it.


  • Using Liquids

Depending on what type of liquid is used in the dough, it is determined how it comes out. If you use water, the crust will be sharper, and the bread will taste more of wheat.

If you use cream or milk, the bread will have a richer taste and texture. With cream or milk, the bread will turn brown faster. The dough contains more sugar and butterfat.

When orange juice is added, it will still be sweet and will help kill the strong taste of the wholegrain effect.


  • Fats

If you use shortening, oils or butter, the bread has more flavor. It is not a good idea to use margarine or beaten butter because they have water.

Water is also present in low-fat products, so they are not good either. Your loaf of bread will not hold up very well.


  • Use eggs

Your bread dough will have flavor when you add the eggs. Eggs also give the dough fullness and color. Eggs give your bread a good taste.


  • Add salt

Whenever you make bread, you should always add salt. Salt helps with how the yeast is developed and the bread will not do more than increase it.

The bread will also have good taste. Of course, some people would prefer not to use salt. You can substitute it with items such as yogurt to allow the bread to rise usually.


How To Choose Pasta Flour For Pasta Making

How to choose pasta flour for pasta making

Just like bread baking flour, you have to select the best past floor. So what to consider when picking pasta flour? Below are some of the consideration


Protein Content

When one thinks about the differences between different flours, one notices the protein content and thus the amount of gluten.

It jumps on me that I did not generally have an opportunity to examine gluten here on Fine Cooking, and I adore talking about gluten.

In fact, it’s rarely inappropriate to be with me at a mixed drink party, and I do not have a terrible time to discuss gluten.

Wheat and the flour we make of it is the exciting source of some proteins called glutenin and gliadin. If you combine these two proteins with some water, they will solidify into long strands of gluten.

Gluten gives our wheat flour based products the structure and quality and is the motivation behind why wheat is so mainstream of a crop.

Harold McGee tells us in On Food and Cooking that the Chinese call gluten “the muscle of the flour,” which is an incredibly incredible state of mind.

With gluten, you can complete two things: lengthen your blend and shape it. Glutenin gives gluten its elasticity or flexibility.

Gliadin gives gluten its ability to hold a shape or flexibility. Depending on how you have your dough will either be more dynamic.

For example, if you have applied a bread mixture, the glutenin will be incredibly dynamic, and in this way, any extension that you make will correctly set the right back.

If you let the dough rest for 20 minutes or something similar, the glutenin smoothes, and in this way, you can use the gliadin to form and hold the mixture.



However, if you need a specific texture, you need to consider balance. Gluten gives the cooked food a certain amount of strength.

For this reason, you have to hold back the mixture you are making with biscuits, and for cakes, you must use a low-protein flour.

Moderately little of the liquid volume is water, so you can turn everything into a wet player, with less gluten being formed.

In any case, nothing is as simple as just “gluten content”. After all, semolina is a wheat flour made from durum wheat, one of the high protein types of wheat used in many pasta products.

In any case, it is a coarser grain, which means that it does not provide as much gluten as a fine-grained durum wheat flour with a similar amount of work.

However, it is a tiny granule that makes working with the mixture to a greater extent a task, and it will give the pasta a good surface when cooked.

Her request, however, was, “What would a handcrafted pasta, semolina, or conventional wheat improve?” What I say, “What do you like?”

Fresh pasta is not necessarily superior to dried pasta, and it merely has a different surface and a different taste. Everyone is exceptional for different things.

If you would not mind the extra work with semolina, and you like your surface, then the semolina is prevalent.  All in all, it would not take much to make a lump with more refined flour.

If you are looking for a more delicate surface, the approach is more sophisticated. No doubt it depends on what kind of state of mind you are in.



No matter what you bake, pay attention to the type of flour in the recipe. It is essential for the result to use the right kind for the job.

The names make it easy to remember which type to use. Use bread flour for making bread, pasta flour for making pasta and all-purpose flour for everyday use.

How to Make Perfect Pasta : Steps and Procedure

Last updated on December 10th, 2019 at 05:21 am

If you love fresh tasty pasta you gotta make it yourself but the question that lingers is – How to Make Perfect Pasta?

Sometimes we get it all wrong when we think that whipping the best batch of silky-smooth fettuccine is meant for the pros.

Well, making perfect pasta is pretty simple and doesn’t require professional skills. With a few practices here and there you will be amazed at what you can achieve.

When it comes to pasta making, the several series of instructors can be very confusing. In fact, chances are, you will get more disoriented after doing a quick search through the pasta recipes, ingredients recommended and the ratios.

Well, let me make it pretty simple for you. There is nothing called the perfect pasta nor does it exist. That doesn’t mean there is no difference between the watery stuff that just breaks your mood and the silky-smooth tasty pasta.

What I actually mean is that there are hundreds if not thousands of pasta types that exist. Feeling completely ripped after trying it all and you don’t seem to get there? Well, pasta comes in different shapes, texture, and shapes.

Most importantly, there are perhaps a hundred plus styles for mixing the ingredients. Therefore, we cannot settle on one pasta type and simply rebrand it as the best. We could perhaps be insane to do that!


Steps to Make Perfect Pasta

Well, let me take you through the science of pasta making and break down the main steps as follows:


  • Ingredients
  • Mixing & kneading the dough
  • Resting dough
  • Rolling
  • Cooking


Well, before we go into that, I guess it is better to know what we need to make pasta.  Even though there are several pasta making tools existing in the market today, many of them are completely unnecessary.

As long as you got eggs, flour, a rolling pin, and a working surface, you are good to go.



We all know that the basic ingredients for making pasta include flour and water. The other manipulations such as eggs to yolk to white ratio, salt, olive oil and much more are just beyond the basics.

What am going to talk about is the flour because it is the major ingredient here and therefore determines the end results. Flours are categorized into:


  • All-purpose flour
  • Semolina


For the purpose of this guide, I am going to use all-purpose flour. You can dig deeper and understand much more. However, kindly note that most folks use a mixture of type “00” flour and semolina.


Eggs and Oil

The debate over white eggs, egg yolks, and oil will definitely vary across pasta makers. However, pasta made with both of them gains more golden color, flavor and doesn’t break apart easily.


Olive oil, on the other hand, makes for the softer and mushier recipes. Assume I have the following ingredients:

  • 2 cups of all-purpose flour
  • 2 egg whites (beaten)
  • 2 egg yolks (beaten)
  • ½ tablespoon water
  • Large pinch of salt


The procedure for making Perfect Pasta


  • Mix everything together, the flour, salt, and the eggs on the working surface. If you have a mixer the work will be much simpler.


  • Alternatively, you can use a fork to combine the eggs and the flour. Mix the dough with hands until it gets clumpy.


  • Make circular motions using your fingertips while stirring the flour. Stir until you achieve a dough you can bring together.


  • Add more water if the dough is too dry and more flour if it is too soft. Continue kneading to the point where the dough springs back when poked.


  • Wrap the dough in a damp cloth and allow one or two hours of rest.


  • Next, unwrap the dough and flatten it. Focus on one edge so the pasta can be rolled through the pasta maker



  • Run the dough through the machine repeating the process in each setting for a smoother silky pasta.


  • Repeat the process as you adjust the settings to the thinnest. Dust the rollers and your hands to avoid the pasta from sticking.


  • When you finally get the pasta of your desired thickness, use the cutting attachment to cut the pasta into strips.


  • When you have made enough of these strips, hand them on a pasta hanger and allow them to dry.


  • You can decide to cook them or store them in the freezer.


Well, that is the complete procedure for making the perfect pasta. Within a few weeks into practicing the same, you will become a pro and develop intuitive pasta making skills. All the best!

Spruce Up Your Home Look With The Right Colored Decor

Last updated on December 10th, 2019 at 05:21 am

Wall crosses

Whether you’re religious or not, decorative wall crosses can make a spiritual. Or artistic statement in any room and give it a touch of beauty and culture.

Matching the beautiful cross with the decor of your room is essential. And it involves consideration of the color scheme of the carpeting, curtains, and furniture.

Measuring the wall space and determining how much of that wall space will be covered by plants, furniture.

Or other ornaments is one of the appropriate steps in figuring out the size your cross or crosses, and where to mount them.

A room decorated with antiques or beautiful furniture would accommodate a cross with an ornate style.

Whereas a room with modernistic geometric furniture calls for a cross that is geometric and linear in shape.

If you choose to beautify your abode with crosses. Always make sure to consider the above steps. Continue reading and find assistance in searching for wall crosses.

right home decor

Patriotic wall decor

An excellent way to show your pride in the country and eye for the unique will be to enhance your home with wall decor with a patriotic flavor.

Undoubtedly, the most well-liked theme for decor is the American flag (stars, stripes and the red, white and blue). Although there also will be different themes available.

The many unique varieties of wall decor to pick from include wallpaper, plaques, and lighted stars, to specify just a few of the common ones.

When you do decide to go with a patriotic look for your home. Make sure that the existing decor in your house will be compatible.

The more popular styles that tend to work well include Americana, country, lodge, rustic, rustic contemporary and log cabin.

Refer to home furnishing or lifestyle catalogs or websites if you are seeking a more rustic look for your decor.

It is usually not hard to find patriotic decor because it is most often considered rustic in style anyway.

Antique stores and estate auctions can be good places to get this type of wall decor. To further research on patriotic wall decor, visit All Patriotic Wall Decor.


Organizing your home with decorative wall hooks

Imagine all the design choices available to you whenever you add some of the beautiful variety of decorative wall hooks on the market these days.

These will be one home accessory that does a great job of blending form and function. For children’s rooms, they will be available in an assortment of sports themes, vehicles, fairies, ladybugs, and even baby animals.

right kitchen decor

Whenever you are using them in the bathroom to hold your clothing, blow-dryer or towels, consider using decorative wall hooks in a seashell motif.

Inside a kitchen, you can hang up all your kitchen towels, aprons and potholders with hooks which complement just about any kitchen design.

Decorative wall hooks might also be a terrific way to exhibit collections of precious items. Such as antique handbags, eclectic neckties or old quilts.

Think about how beautiful it would be to walk into an entryway that is inviting. Neat and clean with a place for everything from hats and coats to dog leashes and keys.

Whether your preferences tend to be polished nickel or antique bronze, you are sure to run across the perfect fit for your home’s design style. This site will help in obtaining decorative wall hooks.


Candle wall sconces

One great accessory for your home decor that most people don’t consider is the candle wall sconce. When looking to create an environment that will be both sensuous and mysterious. There is nothing better than flickering candlelight.

No matter what your style of home design you are sure to find the ideal candle wall sconce among the wide selection of types and styles.

While it will be a bit overwhelming to look at the wide selection of candle wall sconces. Be sure to take the time to look around before choosing what you want really.

When making your choice, it helps to consider which colors are going to complement the rest of your decor, especially the wall color.

It will also help to keep the size and style of a room in mind when deciding on wall sconces. Especially if they are being installed in a small space such as a hallway.

Make sure that you will be purchasing high-quality items from a reputable sales outlet. So that you can avoid mishaps caused by poor quality craftsmanship or materials+.

Advice to help you find decorative candle sconces is available at Decorative Candle Wall Sconces.


Tabletop Fountains

Decorative water fountains are a great way to immediate home improvement. The sound of trickling water can be timeless and may provide the home with a very peaceful feeling.

tabletop fountains

Plus, there is something instinctive about water splashing over rapids or crashing down a waterfall. Indoor fountains are manufactured out of just about any waterproof material.

Manufacturers have used metal, glass, plastic, and rocks. Almost all of these materials can be simple to maintain except copper which requires more work.

The copper basin should be primed to prevent oxidation and the disconcerting green color that results.  Glass can be a beautiful material that subtly enhances the total effect of the fountain.

The water cascading down a smooth piece of glass appears as small waves that glide down and shimmer in the light.

These fountains create a soothing environment with their gentle sounds, +appealing illumination, and striking appearance.

When you are concerned about the price of the fountain, or the size of the space it must have, then a tabletop fountain might be a reasonable option.

Tabletop fountains will typically be more low-cost, very charming. And because they are utilized indoors, need a minimum of maintenance.

Many fountains are Zen-like, implementing time-honored Japanese styles. While other fountains mimic the American rural decor by utilizing wooden buckets.

Still, others are more eclectic and look like postmodern art pieces. Need more answers to your inquiries about indoor fountains? Then visit 1 Stop Indoor Fountains.


Indoor table fountains

The calm tranquility of a Japanese garden is readily available nowadays in the form of an indoor table fountain.

Stress is a significant health problem in these modern times but with a table fountain making “water music” you will reduce that stress due to its calming influence.

Not only are the majority of table fountains portable and easy to keep clean, but they are usually quite inexpensive unless you need to spring a lot of cash for a more elaborate custom-made model.

Japanese styles of indoor fountains are the most popular right now, but you can also buy models that evoke American farm life for the more traditional decor.

Or postmodern art styles to blend with the contemporary interior design. If you are intrigued by the idea of having a unique, custom-built fountain.

But you don’t want to drop too much money on one, and you can find websites which will outline how to design and build one yourself.

These portable fountains are typically small, but they could present a tipping risk for small children and pets if you do not place them carefully out of harm’s way.

Also be mindful not to position your table fountain (and its running water) next to electrical equipment such as televisions, computers, or stereos.

There are many so varieties of table fountains available that you won’t have a problem locating one to fit your home or office decor.

Recommendations to help you look for indoor table fountains are available at the Indoor Table Fountains.

decorator fabric

Decorator fabric

If you find flower gardens pleasing you might look into decorating your home with floral fabric, which offers a lot of crafting options.

Unleash your creativity with the infinite possibilities of home decoration, from wall coverings, pillows and throw blankets to bedroom embellishments and kitchen accessories, just by crafting it all out of floral fabric.

Because they don’t need patterns to craft, throw pillows might be an excellent beginner project employing only fabric, stuffing (batting or foam), and thread.

By matching the pillow fabric to your furniture, blankets, and curtains, you will be able to make a look which is as unique as it is attractive and as lovely as it is practical.

The uses for floral fabric goes beyond furniture and wall decorations. Since it may be used for a lot of other items such as hats, scarves, and purses as well.

Many articles of clothing have potential. If you want to go to an even higher level by making men’s ties and women’s dresses.

A rose may be rose but to see the most extensive variety of rosy floral fabric. It will be wise to refer to a catalog if you are inexperienced.

Nothing says ”holidays” like bright and pleasing floral fabrics. Mainly the winter holidays which are given to floral-themes like Christmas or Valentines Day.

Tomato Carrot Celery and Lime Quick Morning Juice

Last updated on December 10th, 2019 at 05:22 am

Tomato Carrot Celery and Lime Quick Morning Juice Recipe


Breakfast is considered to be the most important meal of the day. In this fast-paced lifestyle we have, Masticating Juice Extractor helps you prepare a quick alternative before you set out to start your day

Most people would skip breakfast because they tend to rush and don’t have enough time and energy to prepare and eat the most important meal of the day.

When we wake up, our minds are automatically set to do the tasks that lead us out of the house as soon the alarm clock hits.

Here’s a quick juice recipe that any kitchen rookie can prepare in approximately five minutes with the help of Masticating Juice Extractor.



This recipe makes approximately 3 cups, and you will need the following:

  • Two medium tomatoes
  • One large carrot, trimmed
  • Two celery stalks, trimmed
  • One lime peeled

Directly process tomatoes, carrot, celery, and lime through Masticating Juice Extractor and breakfast is served!


Health and Nutrition Facts of this Juice Recipe’s Ingredients

carrot and tomato


Tomatoes have high contents of antioxidants, organic acids and other essential nutrients such as

  • Vitamins C
  • B6 and K
  • Beta-carotene
  • Biotin
  • Niacin
  • Potassium
  • Phosphorous
  • Calcium
  • Iron
  • Zinc
  • Selenium

Tomatoes help to prevent anemia, cancer. It helps to enhance the digestive function by stimulating salivary and gastric secretions.

It also helps to lower blood pressure due to its high content in potassium.

Helpful for anti-aging skin, skin imperfections and brightens up a dull complexion and help relieve the symptoms of stress, tiredness, fatigue, muscle weakness as well as prevent muscle spasms and cramps.



Carrots are an excellent source of pro-vitamin A, vitamins C, D, E, K, B1, and B6 and have the high content of biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals.

It also has phytonutrients, nature’s marvelous provision for healing of various diseases, such as lutein, lycopene, anti-oxidants alpha, beta and gamma carotenes, zeaxanthin and xanthophyll.

It helps balance the blood acidity and blood sugar, reduce cancer risk, regulate chronic constipation problems.

Keep the optic system in tip-top condition, enhance the quality and quantity of a mother’s breast milk and lower the serum cholesterol levels.

celery lime

Celery Stalks

Celery stems are an excellent source of vitamins B1, B2, B6 and C with plentiful supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and plenty of essential amino acids.

It is associated with lowering of blood pressure, combating cancer, perfect post-workout tonic as it replaces lost electrolytes and rehydrates the body, relieves constipation.

Celery stems also relax nerves that have been overworked by human-made laxatives and normalize body temperature. Regulate body fluid and stimulate urine production has a calming effect on the nervous system.

To make it an excellent drink for insomniacs and aid the breaking and elimination of urinary and gallbladder stones.



Limes are excellent sources of vitamin C, B6, potassium, folic acid, flavonoids, and the outstanding phytochemical, Limonene.

Limonene has anti-cancer effects and helps increase the level of enzymes that detoxify carcinogens. It helps to relieve asthma, kill cholera bacilli within a short period.

Limes fight infections and halt the progress of a cold, detoxify and relieve constipation,  effectively help with digestion and reduce bloating and belching.

It helps to relieve heartburn and useful in the treatment of inflammatory disorders like rheumatism, arthritis, sciatica, etc.

It also prevents the deposit of uric acid in the tissues thus reducing the risks of gout.  Limes help restore softness and add moisture to the skin and have a soothing effect on the throat to relieve a sore throat.

Now that’s a lot of healthy stuff in a glass! Enjoy the healthy benefits of this juice recipe now with the help of Masticating Juice Extractor.

Difference Between Meat Grinder and Meat Mincer

Last updated on December 10th, 2019 at 05:22 am

This article is written by Shelly from Affordable Kitchen and Baths Website, an expert reviewer of kitchen and bath product.  The modern kitchen is today supplied with many different large and small appliances. However, it is rare to rummage through the cabinets in a kitchen and find a meat grinder.

Years ago, this was probably one of the first small devices designed to simplify the many tasks involved in preparing meals for the ordinary family.

Since most of the meat eaten at the family farm was either reared on the farm or acquired by hunting for nearby forests, the slaughter and processing were also done at home.

You raised, killed, slaughtered and processed it. So you knew exactly what was inside.


What are meat grinders?

Meat grinders are devices for chopping or cutting meat. The whole piece of meat must be chopped or cut into smaller pieces before cooking.

Meat grinders are used for this purpose. The meat can be chewy meat like lamb, pork, buffalo or beef or soft like chicken, duck or rabbit.

Meat grinders can grind both hard and soft types of meat. Meat grinders can be manually operated or powered by electricity.


Are they different from meat mincers?

It ought to be known that these two things mean the same. The fundamental principle behind these grinders and mincers is the same.  The meat is added to the mill, and the wheels are operated, resulting in the required operation.

In manual mincing machines, the wheels are turned manually, while in electric grinding machines, the wheels are operated by turning on the start button.


Which is the best? Meat grinder or Meat Mincer

One reason a meat grinder is a useful tool is if you want to know exactly what’s in your mincemeat and that it’s clean and hygienic.

If these are the kinds of questions that come to mind, then you should opt for a meat grinder machine.


Manual and electric meat grinder

A positive side of the manual mill is that the blade is known for a very long time. What’s more, than you can say for the electric ones.

Sometimes the motor of these grinders is not as heavy as the blade itself and burns out if not used carefully. So be sure to do your research before you buy.


Buying meat grinder

If you are looking for a meat grinder in the market, you should consider a few things before you make a wrong decision.

The first thing you need to keep in mind is the amount of meat you will process. The answer to this question will lead you in a direction in which you have the choice to buy a manual mill that is cheap.

The mini-electric mill will do the trick, too. Research the market before you buy your mill. There are tons of them available on the market, and you have to choose the one that suits you best.


What you have to remember


1. Meat grinders are very useful

Unlike many kitchen appliances, grinders can be used for many different things – grinding, chopping, cutting meat, fish, vegetables, and fruits. With correct plates and blades, you can also use it for sausage stuffing.


2. You are sure to use

Many people are worried about mills because they are afraid to push meat into the mill – they believe that their hand could be injured when it comes to the mill.

Of course, that can happen – but not if you use the grinder correctly. To make sure your grinder does not hurt your hand, you must use pushing plates, and everything will be fine.


3. There are different meat grinders for different needs

We know different types of mills, but basically, we divide them into two groups – manual and electrical. Manual mills are very affordable easy to use and made of high-quality steel.

They are suitable for people who do not want to use grinders very often, as their most obvious drawback is that they are manual.

If you grind large quantities of meat with the manual grinder, you will feel pain in hand. The process will also take a lot of time. Not to mention the fact that it is tough to press meat into the mill while turning the handle.

On the other hand, electric grinders are more expensive (their prices start at $ 150), but they will make grinding more comfortable, more comfortable and faster. You can also grind larger amounts of meat with them.


4. Meat grinders must be maintained

We all know that we have to maintain cars and real estate, but keeping kitchen appliances is not something we’re used to.

However, in my opinion, grinders need some maintenance if you want to make sure they work well for a long time.

Two of the most critical aspects of the maintenance of grinding machines are the sharp knife and the washing after use.

If the blades are not sharp, the grinder will not work as well as it should – to avoid dullness, it is advisable to use the grinder often, as this keeps the blades sharp.

It is also essential to wash the mill after use – grease and other debris can damage the mill over time.



If you’re one of those people who still have time and enjoy hunting as one of their hobbies. Having your meat grinder or mincer is almost a must.

Anyone who has tasted the freshly ground venison sausage. Or chili from freshly ground deer knows how meat really should eat.

Numerous meat processors dissect and process the meat from the stags you killed. But do you know that you get the meat from the deer? That you brought to the processor before the meat could have been spoiled?

When you process and mince your meat in your meat grinder. There is no doubt that the meat you give to your family and friends is exactly what you meant by it.

Steve’s Tips: Healthy Eating Habits To Live A Healthy Life

Last updated on December 10th, 2019 at 05:22 am

Below you will find a list of good healthy habit tips that should be integrated into your lifestyle. However, if you are struggling to combine all the healthy eating tips do not worry.


I have listed healthy eating habits in order of the most importance. But also note that some of the tips are interrelated so please select at least 3 and combine them. Ex:

  • Eat five times per day
  • Eat little
  • Drink water


I think this is the basic you should start from, and slowly, or as soon as you are comfortable and confident with integrating 3 healthy eating habits into your lifestyle make a choice of another tip and also apply it, and so one, until you realize that your healthy eating habits have come to life already.


Here’s an eating schedule you can adopt:

  • Breakfast: 7:00-9:00 a.m.
  • A light snack: 10:00-12:00 p.m.
  • Lunch: 1:00-4:00 p.m. –
  • Another snack: 4:00-7:00 p.m.
  • Eat a small dinner with a treat: 7:00-10:00 p.m.


Of course, the time you choose will depend on your lifestyle. I’m an evening person so my breakfast will start quite late.

In general, the role of the tomb is 4-5 meals, based on low-calorie products. Regular meals are also outstanding.

Starvation or intake of  1-2 large meals causes deregulation of metabolism in the body. Do not snack to satisfy hunger.

If the intervals between meals are too long, you should have low-calorie, healthy snacks such as apple, plain yogurt or drink water. Snacking between meals is additional, unnecessary calories.

healthy snacks

It is recommended to have your last meal no later than 11 pm or 3h before going to bed as the food you will intake at night will not have a chance to be burned off completely and can cause morning gas and stomach cramps.

Eating late at night also forces your body to use its energy on digestion.

Instead of regenerating your energy for the next day your body will work hard to digest your food. Therefore you may experience tiredness and feel less energetic and fresh when you wake up.


Eat little but often (on average every 3h)

In this case, you will be providing just enough energy for your body’s functioning, and what is more important, you will get hungry less often because your stomach will always be filled up.


Small sweet treat ones a week

I put it third position because I believe that you deserve a tasty treat of anything you like sweet bar, chips (at last one a month I have to eat chips, I love it). But also remember not to exceed it. As mention in the above point – eat little.


Combine food rich in protein and carbohydrate

Directly because carbohydrate provides an instant rise of energy and protein to maintain the strength for longer so you will not feel hungry as often. Water brings many benefits to the body, provided it is appropriate quality and purity.

Water is a drink deprived of calories. Therefore, low-calorie diets recommend that the amount of liquid consumed is no greater than 1.5 liters and you should not overdo it with mineral water.

If you drink bottled water, it should be carbonated mineral water, and not soft drinks because they stimulate appetite.

The addition of lemon with the skin carries a natural vitamin C, routine, trace elements, and plant hormones. When drinking you should remember to drink water before meals or 2 hours after a meal.

I generally, drink around eight glasses of water per day as we are losing the same amount in daily activities.

Tip: If you are doing exercises put Celtic salt into 1 liter of water to avoid dehydration.


Combine healthy snacks into your diet

Here are the options of healthy snack examples.

Combine healthy snacks


Limit usage of the four times white deaths


  • Sugar –  It’s devoid of biological additives – vitamins, minerals, plant hormones, and ferments. Sugar obtained from red beets is purified, filtered and crystallized. It can cause diabetes if the intake is relatively higher than (then) recommended.


  • Salt –  limitation of salt intake decrease the risk of hypertension. Sodium increases blood pressure.


  • Flour –  white flour is a refined product, and therefore is devoid of vitamins and minerals the same as sugar. Flour is a significant source of – calories (sugar) and also has a high glycemic index.


  • Milk – is difficult to digest, which may result in the disorder of the digestive system functioning. Milk contains animal fats that increase cholesterol level and the leaking of calcium from your body.


Find more in this article where I explain why these four products are called white death.


Precise biting and chewing

The first stage of the food digestion is carried out in your mouth. Correct biting and chewing and mixing with saliva enables further accurate and rapid metabolism of the consumed food in your stomach. Hence the food that gets into the stomach is removed quickly.


Limit consumption of products with low glycemic index

High levels of insulin promote weight gain. The high level of sugar is associated with the use of the particular group of carbohydrates which characterized in a sharp and significant temporary increase of the glucose levels in blood serum.

Those groups are called high glycemic index (greater than or equal to 70). By contrast, consumption of a product with low glycemic index cause a slow and relatively small increase in sugar level and thus – a slight pang of insulin.

Such products are therefore not an ally of weight gain. Keep in mind that food processing (heat treatment, heat treatment time) increases their glycemic index.


No overeating if you are feeling depressed

Seasonal mood disorder or so-called winter disorder is caused mainly by lack of light during autumn and winter time. Seasonal depression can last from a few weeks to months.

The symptoms are usually mild and moderate, such as excessive sleepiness (with a significant deterioration in the quality of sleep), tiredness, lack of energy, the high appetite for carbohydrate.

No overeating

Also, seasonal weather disorder is one of the most common reasons why we often gain weight. I would also put stress next to it.  But we hardly ever acknowledge it.

If you acknowledge the reason for your increased appetite, it will be much easier to control it.


Limit alcohol intake and cigarettes

Avoid smoking cigarette and cigarette smoke inhalation and drinking too much alcohol. Smoking cigarettes, both active and passive destroys vitamin C.

The smoke from one cigarette destroys approximately 25 mg of vitamin C in the body. Smoking is also one of the most significant allies of cancer.

Alcohol is a rich source of energy. However, it does not contain essential nutrients. Alcohol also raises blood pressure.

Frequent consumption of even moderate amounts of alcohol may lead to addiction. People who drink more are more likely to develop liver cirrhosis, myocardial degeneration, cancer, and other diseases.

If you want to drink alcohol, you can drink wine (especially red wine from the wild rose which is recommended) and possibly small amounts of beer.

The Process of Grind Meat Without a Meat Grinder

Last updated on December 10th, 2019 at 05:22 am

It is true that best meat grinders are handy powerful machines that get the work done in a pretty quick manner.

But if we know about The Process of Grind Meat without a Meat Grinder that can be a good alternative.

Well, when it comes to grinding your own meat, there are several paybacks that will surprise you. You do not need to be the trained professionals or pro chefs to grind your own meat.

The only two appliances required are the food processor and a freezer.

The amazing part of the whole story is you control everything ranging from quality, freshness and even the size of cuts. In short, you have full control over what goes into your burgers.


Why You Would Want To Grind Meat without a Grinder

Well, perhaps this sounds strange given that electric things always seem better to use. However, there are a number of reasons as to why you may decide to enjoy some time with your freezer, blender, and cuts of unground meat rather than run to the store or use a meat grinder.


Here is why:

  • You can comfortably prepare outstanding burgers for your summer barbecue, something you can’t find in the stores
  • You are in a better position to avoid cross-contamination. There are no mixes of leftovers
  • There is full control over the quality and freshness of the ground meat. Simply get what you want.
  • The meat ground and used immediately is definitely fresher than the one that has stayed for a while in the store.


Remember To Chill Your Meat and Blades

For more even and easier cuts, keep everything cool. You will love how clean the cuts will be, and most importantly, the way fat stays intact.

However, do not solid-freeze everything completely. Cut the meat into 1-inch cubes, arrange them on a baking sheet and place them in the freezer. 20-30 minutes will do you good.

Keep the middle pliable and the corners and edges stiff. If possible, throw the blades too into the freezer, it makes a whole big difference.


What You Need

  • Blender/food processor
  • Raw Meat
  • Freezer
  • Chef’s knife
  • Baking Sheets
  • Plastic Wrap



  • Using the sharp chef’s knife cut the chunk of meat into 1-inch cubes for an easier grind
  • Place the cuts on a baking sheet and freeze
  • If possible freeze the food processor blades too
  • Start grinding by placing the cuts into the processor. For better results, fill your food processor half full and grind in batches of about 10 minutes or so.
  • Be careful not to over-process the meat. Finely chopped meat will do just fine. The paste is not required here.
  • Repeat the process until you have turned your whole chunk of meat into the finely ground meat.


You can also check: Grinding Your Own Meat Using a Meat Grinder


Check this recipe:


Essential Accessories To Make The Perfect Barbecue

Last updated on December 10th, 2019 at 05:22 am

Whether your grilling indoor or outdoor. You will be able to cook a perfect barbecue using the grilling equipment listed below.

You may be familiar with the need to have some of the accessories in the catalog and may not have considered the need for the other accessories. These accessories are essential for you to make the perfect barbecue:


Barbecue ForkThis

It is a necessary utensil which you will undoubtedly use if you will barbecue frequently. It is quite apparent how this barbecue utensil will be used – to flip the meat, to reposition the meat on the grill, hold the meat while it is sliced and to check if the meat is ready for serving.


Grilling Mitts

You will be able to barbecue properly if you use a pair of grilling mitts. The grilling mitts are practical accessories if you are grilling fish wrapped in foil since this will facilitate the easy reposition of the food item as well as allow you to lift it from the grill.

You can also use this barbecue grill accessory when you are repositioning, flipping and removing skewered meat and vegetables from the grill.

When you are brushing the meat with marinade, you can use grilling mitts to avoid getting singed by the fire. However, this will only be effective if the grilling mitts are fire-retardant


Brushes for Basting

You will recognize the need for brushes for basting to properly barbecue food that takes a long time to cook. It is essential for you to have a number of this accessory to prevent the flavors of the different food items from mixing with each other.

You may also need a few brushes for applying oil into the grill before you start cooking. An adequately oiled grill will prevent the food from sticking to the grill.


Brush for the Grill

Since this grilling accessory is essential, the kind of grill you have, whether cast iron or porcelain, will determine the type of brush you will get, either a steel brush or one made of brass.


Tongs for Grilling

You can quickly flip sausages, burgers, hot dogs and tortillas using tongs for grilling. It will also facilitate the repositioning of the grates and the charcoal on the grill. You can use this grilling utensil in both charcoal and gas grills.


Wide Spatula for Grilling

In certain grilling situations, tongs may not be useful in repositioning or flipping food because they might crumble.

The ideal tool to use at this point is a wide spatula for grilling. It is a perfect tool for moving hamburgers and similar food that will quickly crumble.

The utensils for grilling enumerated on the list are considered to be essential. However, there are many other grilling accessories that you may find appropriate for your needs. You can easily explore the net for other items that you think you might need.

Defrosting Meat: Using Refrigerator, Cold Water and Microwave

Last updated on December 10th, 2019 at 05:22 am

When you want the juicy rib-eye steaks to form part of your weekend meals, you can hardly wait.

However, you do not have many options if these foods are frozen and you plan to cook them in the shortest time possible.

Defrosting should be your next thing. Do not be attempted to leave your food to thaw on top of the countertop unless you want to risk food illness.

When food is left in the danger zone of 41°F to 135°F temperatures, bacteria multiply at a fast rate.

On the other hand, cooking frozen food is the last thing you can think of because of the frustrating results. The overall loss of quality, taste and the resulting watery protein are a huge turnoff.

Well, even though most of us are addicts regarding stocking frozen beef, sausages, fish and other foods, we need to take some special care when defrosting these foods.

Don’t be tempted to use hot water to thaw your beef steak just because you lost your patience; it is not safe. There are three options you can consider when you plan to thaw meat safely.


Using a Refrigerator

Sometimes you want to take your time and plan your barbecue or get-together in the best way possible without rushing.

Well, if you don’t plan to make several trips to the store, you will defrost your stocked ground beef, fish, sausages and more.

If that is so, the ultimate and safest way to achieve even and consistent meat thawing is by use of a refrigerator.

However, this method of defrosting meat is ideal when you are patient and plan to cook the meat in the next one or more days.

The number one reason as to why people prefer this method is because, once the food is fully thawed, you can cook it a day later or two in case there is a change of plans.

Pork, beef, veal, and lamb can remain in the freezer for the next 3 to 5 days.

For the next one or two days, poultry, ground meat, and fish can be kept in the freezer and remain safe for consumption.



Once you are okay with the time taken to thaw meat in a refrigerator, follow the following steps:


  • Place the meat to be defrosted on a sizeable sturdy plate and place it in the freezer. If the chunk of meat, roast or turkey can’t fit on a plate, use a large pan.


  • The purpose of doing this is to prevent moisture from the thawing meat from falling all over the freezer’s interior.


  • Do not remove the plastic packaging. It guards the beef being defrosted from any possible debris. Also, remember to poke the meat and turn it over to monitor the thawing process.


  • When the meat is fully thawed, do not touch it before washing hands. Adhere to hygiene practices to avoid contamination.


  • You may cook the thawed meat right away or refreeze it for later cooking.


Using Cold Water

This method is ideal when you want to get dinner ready in less than an hour or so. It is much faster compared to defrosting by the use of a refrigerator; the only downside is that it requires much attention.

Within an hour, you will defrost 5 pounds of meat while large cuts will thaw in 2-3 hours.

You have to monitor the thawing process to ensure the water used doesn’t get warm and result in the multiplication of bacteria. Additionally, once the food is fully thawed, it has to be cooked immediately.




  • Place your meat cutlets or chunk of steak in a leak-proof re-sealable bag. The purpose for doing this it to keep the food free from any bacteria that may be present in the water. When meet absorbs water, overall quality may deteriorate.


  • Press the re-sealable bag to remove the trapped air. In case the food is packaged in plastics, do not remove it.


  • Next, submerge the sealed meat in a bowl of cold tap water. The meat will thaw entirely over time.


  • However, remember to check the bowl after half an hour and refill when water starts to get warm. Water should remain he kept cold and fresh at all times.


  • When the meat is fully thawed, cook it immediately. Unlike the case with defrosting meat with a refrigerator, you cannot keep the food long after it is fully thawed.


  • If there is a change of plans, the only alternative you have is to refreeze the food after it is thoroughly cooked.


Using a Microwave

It is the fastest defrosting meat method. The downside of this method is that you have to cook the food immediately. Caution has to be taken not to use the wrong defrosting settings.

It is highly advisable to keenly go through the user’s manual before utilizing this feature.  If you are not careful, you may end up with partially cooked food.

Remove the plastic packaging and place the meat on a clean microwave-safe plate.

Defrosting plastic-wrapped meat in a microwave will result in moisture retention. It will cook some parts of the steak and affect the overall dish quality.

It is always advisable to place small cutlets in the center of the plate and large pieces at the center to avoid cooking the food in the microwave.




  • Remove the plastic packaging from the food


  • Place the meat on a large microwave-safe plate. Avoid using the Styrofoam trays that comes with frozen meat, and they are not microwave-safe at all.


  • Place the plate in the microwave and press the appropriate button. In most microwave brands, there is a specific “defrost” button. You will also be required to enter the weight of the meat to be thawed.


  • Check the meat for any hotspots from time to time.


  • Remove the meat when it is fully thawed and cook it. Do not touch meat with bare, unwashed hands. It would lead to contamination and eventually lead to food sickness.


If you missed our previous article “Your Perfect Guide to Beef Preparation,” You can check here.