BEST SALMON RECIPES

Boiled salmon.

Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Salmon and caper sauce.

Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time. About 3/4 hour.

Collared salmon.

Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.

Time. 3/4 hour, or rather more.    

Curried salmon.

Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.    

Salmon cutlets.

Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Salmon a la genevese.

Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

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Article source: http://anidealkitchen.blogspot.com/2013_05_01_archive.html 

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MOUTH-WATERING LOBSTER RECIPES

To boil lobsters.

Ingredients:- 1/4 lb. of salt to each gallon of water.

Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling  water, salted in the above proportion; put in the lobster, and keep it boiling  quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.

Hot lobster.

Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.

Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster.

Time. 1/4 hour.

Lobster salad.

Ingredients:- 1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.

Mode:- Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely.

Note. A few crayfish make a pretty garnishing to lobster salad.

Lobster (a la mode francaise).

Ingredients:- 1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.

Mode:- Pick the meat from the shell, and cut it up into small square pieces; put the stock, cream, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste; cover it with bread crumbs, place small pieces of butter over, and brown before the fire, or with a salamander.

Time. 1/4 hour.

Lobster curry (an Entree).

Ingredients:- 1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, 1/2 pint of medium stock, the juice of 1/2 lemon.

Mode:- Pick the meat from the shell, and cut it into nice square pieces; fry the onions of a pale brown in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the whole slowly for 1/2 hour, and stir occasionally; and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries.

Time. Altogether, 3/4 hour.

Lobster cutlets (an Entree).

Ingredients:- 1 large hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs.

Mode:- Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients; beat all to a smooth paste, and add a little of the spawn; divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the small claw in the top of each; fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed; arrange them nicely on a dish, and pour bechamel in the middle, but not over the cutlets.

Time. About 8 minutes after the cutlets are made.

Lobster patties (an Entree).

Ingredients:- Minced lobster, 4 tablespoonfuls of bechamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste.

Mode:- Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for 6 minutes; remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers.

Potted lobster.

Ingredients:- 2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.

Mode:- Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time.

Time. 3/4 hour.

Article source: http://www.superseventies.com/infobank/kitchen.html 

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Low Carb Chicken Recipes Made Easy

Do you have an interest in cooking?
Or, are you interested for some of the low carb chicken recipes? 

If so, then you have found the right page for your need. Why? Obviously, it is for the main reason that in this article you will find two of the favorite low carb chicken recipes that you can add to your low carb chicken recipe collection. It is also interesting to know that these provided low carb chicken recipes are taken from the most trusted resources on low carb chicken recipes.

 So read on for your great advantage.

So here is one of the great low carb chicken recipes that will give you a sense of satisfaction before and after preparing it. Well, this low carb chicken recipe is named as Crunchy Pecan Chicken. 

Generally, this low carb chicken recipe is a skillet chicken recipe that has a coating of ground pecans and Parmesan cheese.  This is basically composed of :

one cup of ground pecans. 

½ cup of grated parmesan cheese.

½ teaspoon of garlic salt.

½ teaspoon of dried leaf basil that is crumbled.

lemon juice for dipping.

4 boneless chicken breast halves that are also pounded to make flat and even in thickness. 

2 tablespoons of olive oil.

In terms of the procedures involved in this low carb chicken recipe, all you need to do is to combine the pecans, cheese, garlic salt and basil in a huge low dish. Then put the lemon juice in another low dish; dip the chicken in juice and then coat with pecan mixture. After that, you heat oil until moderately hot, and then add the chicken. The average period for each piece of chicken to be cooked is 3 to 5 minutes on each side or until golden. As simple as that!

The other notable low carb chicken recipe is what is known as Smacking Wings. Accordingly, this low carb chicken recipe is about wings that are tangy and sweet version of Buffalo wings. 

This is basically composed of: 

16 chicken wings.

½ cup of salad oil.

¼ cup of balsamic vinegar.

¼ cup of honey.

2 tablespoons of brown sugar.

2 tablespoons of cane syrup or dark corn syrup.

1 tablespoon Tabasco sauce.

½ teaspoon of red pepper flakes.

½ teaspoon of dried thyme.

1 teaspoon soy sauce.

¼ Worcestershire sauce.

¼ teaspoon cayenne.

¼ teaspoon of ground nutmeg. 

The directions for this low carb chicken recipe are just so simple and brief. You just need to cut off and discard the bony wing tips, and cut the remaining wings in half. Then in a large bowl combine the remaining ingredients and blend well. Marinate the wings in this mixture for one hour in the refrigerator and then grill in a medium heat for 15 to 20 minutes.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

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Article source: http://www.streetdirectory.com/food_editorials/cooking/chicken_recipes/low_carb_chicken_recipes_made_easy.html 

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Low Carbohydrate Diets

Copyright 2006 Donovan Baldwin

Any diet program is going to have its fans and its detractors.  Also, many diet plans may have good points and bad points, and the low carbohydrate diet is no exception.

WHAT IS A LOW CARBOHYDRATE DIET?

First of all, you are going to hear a lot of things called "low carbohydrate", the most famous of which is the Atkins diet.  Other programs which do not claim to be low carb, such as the Nutrisystem weight loss program, and the South Beach diet may find themselves dumped into the "low carb" category because their eating plans either control carb intake or concentrate on "good" carbs...

that is, carbohydrates that in essence not only fuel the body, thus providing energy, but which also are less likely to wind up as fat deposits in the body.

As a rule, and as their name implies, low carbohydrate diets generally recommend a higher consumption of protein and fat, with decreases in consumption of carbohydrates. Again, as a rule, these eating plans are going to recommend as much as 70% of daily calorie intake coming from fat, with only 5% to 10% coming from carbohydrates.  Additionally, most will recommend eating until you are full, as long as you avoid the high carb foods.

THE BODY NEEDS CARBOHYDRATES

The major purpose of carbohydrates is to fuel the body.  They provide the energy needed to make it through the day.  For athletes, they are the fuel to make it through marathons, bicycle races, basketball games, and every other sort of athletic endeavor.  Carbohydrates are also necessary for the proper function of some organs.   However, there are "good" carbs and "bad" carbs.

TWO TYPES OF CARBOHYDRATES:

While no carb is inherently evil, or "bad", there are many which are not "good" for most of us.

When we talk of bad carbs, we are generally referring to things like high sugar, refined flour foods that are quickly digested and which can be quickly transferred into fat. This is because the glut of carbohydrates signals the body to increase the supply of insulin which in turn tells the body to store the carbs as fat.  Sadly, your breakfast bagel and the bag of chips you had with your greasy burger are included in the "bad" carb category.

Good carbs, on the other hand tend to be more "nutrient dense", and demand more digestion and processing by the body.  Sweet potatoes, brown rice, grapefruit, fat-free milk, apples, and other fruits, vegetables, and whole grains cause the blood sugar levels to rise more slowly, thus avoiding the insulin "instructions" to store the calories as fat.  Instead, they are gradually used as energy.  Additionally, these types of foods tend to have more nutritional value in terms of vitamins, minerals, phytochemicals, and fiber.  They also seem to be possibly indicated as being involved in better overall health and longevity as well as the avoidance, at least temporarily, of such debilitating conditions such as heart disease and some cancers.

while many diet plans and weight loss programs counsel in favor of using "good" carbs, there are still low carb diets which demand that all carbs are bad and should be avoided.

DRAWBACKS TO A LOW CARBOHYDRATE DIET

Probably the most evident drawback is that denying oneself an entire class of foods puts the dieter at risk of missing vital nutrients such as vitamins, minerals, and phytochemicals, that may have been present in those food sources.  Additionally, "good" carbs tend to often be rich in fiber which has been shown to have its own value to health.  Obviously, limiting all carbs could deprive the body of the fiber it might need to remain healthy.

LONG TERM AFFECTS OF A LOW CARBOHYDRATE DIET

One thing to remember is that each individual will react to their diet based on a range of factors.  Heredity, upbringing, social class, lifestyle, religious persuasion, ethnicity may all have influence on how one reacts to dietary events or changes.  Just as a simple example, the ice cream in the freezer is going to be of less consequence to someone who exercises regularly and is physically fit than it is to the average, sedentary, TV watching, potato chip munching member of our modern society.  While the physically fit individual may down a huge bowl of ice cream with no obvious ill affects, his or her sedentary neighbor may simply be adding to the fat which has already accumulated on their body.

Since most low carbohydrate diets tend to advise large quantities of protein and fats, the dieter is going to be exposed to greater risk of problems such as gout, or even kidney or heart disease.  For this reason, low carb diets sometimes recommend that they only be used for a limited time period and that the dieter go off them from time to time.

THE BEST WEIGHT LOSS PROGRAM

It has long been understood that the basic equation of weight loss and weight gain is:  take in more calories than you burn, you gain fat...burn more calories than you take in, you lose fat.  Each individual is different, but there are some basic tips which will allow anyone to move towards better weight management.

If you have a "weight problem" it is almost certain that you need to increase your activity level.  It should not be necessary to become a championship athlete, and it may take a while to "train up" to the level of fitness which will help you burn the calories effectively, but increasing activity is almost certainly a step.

If you have a "weight Problem", then you almost certainly have an eating problem also.  The goal, however is NOT to quit eating or to cut huge chunks of food out of your diet.  Rather, you should concentrate on getting a balance in your life, and cut out such empty high carbohydrate foods as sugar, refined flour breads, potato chips and the like.  Snacking on "good" carbs can provide energy to get through the day while curbing the body's desire for more carbs.  Eating MORE meals per day, as many as six, but stretching them over the entire day often helps.  Heavy meals should be earlier in the day, with breakfast being of great importance.

INSTEAD OF THE LOW CARBOHYDRATE DIET

For good health, eat a balanced diet (supplemented with a multivitamin and mineral supplement if you have any doubt), increase your daily activity, get the rest you need (which really should include at least eight hours of sleep to avoid the effects of cortisol), and try to enjoy life more.  You are a good, loveable, worthwhile person no matter what your weight or outward appearance.  Start with that and you can't go wrong.

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Article source: http://ezinearticles.com/?Low-Carbohydrate-Diets&id=228915

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Is Your Low-Carb Diet Aging Your Skin?

Low-carb diets, while they may be effective in promoting quick weight loss, have been shown to increase inflammation in the body, according to researchers at the Virginia Polytechnic Institute and University. Not only does this age your skin, but your internal cells and organs as well.

 The solution is the IF Rating™ system, which shows you the foods that are both low-carb and anti-inflammatory.

Obesity, wrinkles, heart disease, hay fever, depression…all of these different problems share a common factor: inflammation. Now thought to be at the root of today's most vexing health problems, chronic low-level inflammation is rooted in the foods you eat.

By reading the label, you can determine whether or not a food is high in carbohydrates, fats or sugars, but not whether it's an inflammatory food. In The Inflammation Free Diet Plan, nutrition researcher Monica Reinagel takes the confusion and guesswork out of reducing inflammation with her revolutionary IF Rating system, which reveals which foods are best for reducing inflammation and which may make it worse. Using over 20 different nutritional factors to calculate each food's rating, the IF Rating system helps you maximize both health and weight loss.

So do you choose the salmon or the steak? You'd probably be surprised at the answer. The IF Ratings reveal that one type of salmon may actually increase your risk of inflammation-driven aging and disease, while certain cuts of steak will reduce inflammation. This new information may change how you think about many common foods.

The Inflammation Free Diet Plan includes: 

• IF Ratings for more than 1,600 common foods

• Tips to balance the effects of inflammatory foods with anti-inflammatory ones

• Three weeks of easy menus the whole family can enjoy

• An easy, flexible program you can follow for life

• More than 50 delicious anti-inflammatory recipes.

Perhaps the best part is that the plan works almost immediately. You'll notice that your skin looks younger, your joints feel better and your allergy symptoms improve within days after you start. You'll also be reducing your risk of heart disease, Alzheimer's disease and diabetes in the future!

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://nocarbdiet.u-takeit.com/low-carb-diet/is-your-low-carb-diet-aging-your-skin/ 

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Do The Trick With Low Carb Foods

You can hardly turn your head these days without seeing new studies that have been done that show the importance of cutting carbs out of your diet. New diet plans are coming out all the time that claim to have the perfect combinations of foods that will magically allow you to lose all of your extra weight without lifting a finger or sacficing any of the tastes you love so much. Eating low carb foods sounds so boring and hard, but it doesn't have to.

As a registered dietician, it is my job and my joy to work with people in finding healthy food plans that are the best for them in achieving their health goals. I love sitting down with a client and discussing with them why they have made the decision to see me. Because you see, people have to get to a certain level of desperation and desire to change before they will go out of their way and make room in their tight budgets to see a dietician. I love hearing people talk about their struggles with weight and with making healthy eating choices. So many people desire to hear the truth about things like low carb foods but they have been so mis-informed by media.

Out of all the things people ask me, the questions I get most have to do with the truth about low carb foods and about switching to a low carb diet. People want to know whether or not it is an effective way to live, and if so, how they can do it without making their meals boring and bland. I love having this discussion about low carb foods because I happen to be a carb lover that has re-adjusted my eating habits in the past few years.

I tell all my clients that an important key to any health or eating program is balance. I tell them that this is why it is unrealistic and even harmful to think that we are doing good for our bodies by eliminated all carbs or all of anything from our diets. The purpose of low carb foods, which can be great, is to still enjoy the tastes and the health benefits (yes, benefits) of carbs while keeping them under control and trying to maintain your health and weight in the process.

Find some good information and read up about the truth about low carb foods if you don't have the time or money to make an appointment with a dietician. Your health is worth it. Be proactive and learn the truth.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

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Article source: http://www.jperspective.com/?lang=sk 

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Low Carb Ice Cream

As the low carb diet continues to create a booming impact to its dieters, the low carb diet arena then began to produce after the exciting six-part series of frozen desserts, and included in this food trend is the making of the reduced sugar and low carb ice creams.

Speaking of low carb ice cream, there are some low carb ice creams that can not be technically called “low carb ice cream” due to their cream contents, however, they are still low carb ice cream alike.  Fortunately, the ice cream companies are now working hard to provide the ice cream consumers with frozen desserts that have reduced sugar contents, which ultimately reduce the products’ calorie and carbohydrate contents.

And one of the good news that accompanied the production of the low carb ice cream is that most of the reduced sugar desserts really taste yummy. However, there are some studies which noted that reduced sugar does not eventually mean the treat is low in fat. But despite that possibility for the low carb ice cream, there are still some frozen desserts that are both low in fat and carbohydrates.

It is as well interesting to know that many studies about the low carb ice cream have considered that only half a cup of the low carb ice cream is a reasonable serving. However, it is still considerable that even if an ice cream carton trumpets that has low sugar or calorie levels, or has no added sugar, or even has low carbohydrates, they might have probably fat contents that would contribute a bad effect.

So if you are one of those who love low carb ice creams, following are several low carb ice creams that are best recommended for family preference.

One of the noted best recommended low carb ice cream is the Edy’s No Sugar Added Triple Chocolate low carb ice cream. Many who have tasted this low carb frozen dessert have considered it as low in fat, low in sugar, and tastes so yummy. And in fact, there are fudge sauce swirls in this chocolate ice cream.

And also of great interest is the Vanilla Ice Cream that can really be considered as a low carb ice cream for the fact that it contains a lower carbohydrates count for two carbohydrates per serving. This particular low carb frozen dessert is made by these ingredients: five egg yolks, a cup of Splenda, 1 and ¼ cups of heavy cream that is whipped.

All of these mentioned low carb ice creams are really considered as nice favorite treats. So you can keep yourself and slim down with these low carb frozen desserts.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.mommyathlete.com/blog/2012/11/04/low-carb-ice-cream/ 

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Tips For A Perfect Low Carb Cheesecake

Who doesn’t love low carb cheesecake? 

The Low carb cheesecake is now one of the recommended products for low carb dieting which will greatly contribute a big part for the quick and successful results with the diet.

There is no doubt that due to the increased number of people who love low carb cheesecakes for their low carb diet, many food companies are now offering so many flavors and varieties of low carb cheesecake.  However, the low carb cheesecake is not only found from those companies, for the fact that even yourself can make a perfect low carb cheesecake. How? It is not a problem though.

So if you want to know on how to make a Perfect Low Carb Cheesecake? 

Find out here.

Yes! You can make a perfect one through these considerations. The first important thing to consider is to bring all the necessary ingredients to room temperature before mixing. This process typically takes for about thirty minutes. After that, you try to soften the cream cheese in the microwave and this will take for 15 seconds. It is also important for this step for a perfect low carb cheesecake that you add 15 seconds for every additional bar of cheese.

The filling for the low carb cheesecake must be blended only until it is combined. Over mixing will give a bad result. In removing the low carb cheesecake, you should butter the sides or use a metal spatula around the edges immediately after removing the low carb cheese cake from the oven. Then put a spring form pan on a thin pan, just like the pizza pan, or you can coat the bottom and up one inch around the sides with aluminum foil. This method is given to avoid leaks in the oven.

After that, you should place a thin pan of water in rack below the low carb cheesecake to keep the oven moist, then don’t open the door while baking. It is also interesting to know that a perfectly baked low carb cheesecake will be puffed around the edges. Then cool slowly on a wire rack that is away from any drafts. It is also recommended that the low carb cheesecake be stored in the refrigerator being loosely covered for up to four days. It is also interesting to learn that the low carb cheesecakes taste best when brought to room temperature. And surprisingly, this food can be kept for up to two months in the freezer.

So are you ready to prepare now? If so, then great!

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://easycookingguide.org/category/best-cooking-guide/ 

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