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Why should you freeze your dough? Well there are many reasons. The mixing process can some times be time consuming, so it is nice to be able to mix enough dough to make several loaves of bread at once and freeze what you don’t use that day for another day. This allows you to pull out a frozen loaf and bake it with out having to go though the mixing process again for a while.

We recommend using a high quality kitchen mixer, like the Bosch Universal Plus Mixer, which can make enough dough for up-to nine loaves of bread at once (note: search YouTube.com for “bosch 9 loaves video” for a demonstration). This will get you several loaves of bread dough to freeze with the least amount of work. Mix and knead bread dough until it is ready to rise, but don’t leave it out to rise.

Once the dough is mixed and kneaded you will want to shape it and then freeze it immediately, do not let it rise before putting in the freezer. When freezing dough for a loaf of bread, I find it best to place the dough in a lightly greased pan while freezing it. This will insure that it will fit in the pan you will be baking the loaf in when you are ready to cook it.

After the dough is frozen, it is time to package it. You can remove it from the pan after it is frozen or you can just package the pan and dough together if you feel like it, it may save you some time. To package it, place the frozen dough in a 1 gallon zip-lock freezer bag or use a kitchen vacuum sealer like the VacMaster Pro 130. If you are placing multiple loaves of bread in one package, it is best to use something like wax paper to keep them separated at thawing time.

Frozen dough will keep in the freezer for about 3 months or less. To de-thaw the bread dough, remove it from freezer package and place it in a lightly greased pan. Now cover the pan loosely with plastic wrap, the thawing will take a while and this will keep the dough from drying out. Set the pan on the counter and allow it to come to room temperature and then rise to double its size. This part of the process is going to take most of the day, so be patient with it and plan ahead for it. It is best to start this in the morning so you can cook it later that evening.

You may now bake and enjoy your loaf of bread. Remove the plastic and place the pan in the oven for what ever the recipe cook time calls for. Remember that when making home made whole wheat bread, it is best to do it with freshly milled whole wheat flour using a quality electric or hand wheat grinder.

Are you tired of making food that tastes bland all the time? Do you want to enjoy a good meal that’s tasty and filling? If you do, then here are 3 secret ways to make food much tastier!

1. Add MSG

MSG is used in many food products and in restaurants to enhance flavours in food. A tiny amount is just needed to bring bland boring food into exciting fresh tasting food!

MSG can be easily be purchased through your local supermarket. If you can’t purchase it through your local supermarket, then most likely any Chinese grocery will have some in stock for purchase.

2. Add a small amount of curry powder

Curry powder is a magical ingredient. It can magically enhance any flavour in food without the use of artificial or man made products.

Curry enhances flavour by increasing the blood flow to your tongue. When the blood flow increases in your tongue, it makes your taste buds more excitable to different senses. Hence, if your cooking requires a bit of sweet taste to it, then a pinch of curry powder can magically make your cooking tasting sweeter!

3. Add soya sauce

Soya sauce has been used in Asian cuisine for centuries to make food tastier! It has been used to turn bland tasting products like tofu into a tasty savoury treat by simply adding soya sauce on to it. Soya sauce is also a natural ingredient in which there is little to no side effects to your health! So to make things tastier, simply add soya sauce!

More Americans are incorporating seafood into their diets than ever before in the past. And it’s not just because sushi has become so popular over the past few years. People are realizing just how versatile fish fillet and steaks and how easily they can be seasoned to create a great tasting dish. Since creating a flavorful seafood dish requires so little effort, families are beginning to cook more at home instead of heading to McDonald’s to eat an unhealthy, fried fish sandwich that consists of low-quality fish that lacks much nutritional value. Yet, just because Americans are starting to cook their seafood in a healthy way, that doesn’t mean it has to be devoid of flavor or has to be prepared in a fancy fashion.

Seafood meals have often seemed to be expensive high-class meals and many of them can be, but healthy fish-based dishes can also be turned into quick bites that are convenient to eat. Fast food doesn’t have to be greasy or unhealthy because cooks can easily turn fish fillet and steaks into great meals that don’t take all day to make and that can be quickly consumed. A healthy and easy way to add flavor to fish is to use orange juice and honey to baste the fish. Both orange juice and honey are natural ingredients full of nutritional value themselves, so adding them to nutrient-rich fish fillet and steaks creates a tasty meal packed with antioxidants that can help reduce risks for cancer and high blood pressure.

To make this easy meal, simply stick the fish fillet and steaks into a refrigerator-safe container, coat the fish with honey and orange juice, and let it sit in the mixture overnight. The next day, you can cook the fish and cut it into smaller pieces, which will help make it seem like finger food for your friends to consume. This dish is a great addition to any party, get together, or potluck, and your friends and family will be impressed by both your culinary skills and the nutritional value of the meal. Since the majority of the other dishes will likely be frozen foods that were simply heated up or fried foods that were purchased pre-made, your plate will truly stand out from the rest as a healthy and delicious gourmet option.

Plank grilling is a unique way to prepare your seafood. It is not hard to do and allows for very easy cleanup. It brings out smoky flavors in the fish, giving it a taste different from other types of preparation.

It first started in the Pacific Northwest when the natives would plan festivities to give thank to the wild salmon that returned each summer to the nearby rivers. The natives would use big planks over open fires to grill the fish and eat them during the festivities. Today, plank grilling is popular at homes and in restaurants.

If you want to use a plank at home, planks made of cedar, maple, hickory, or alder can be bought in various stores. To get the plank ready for cooking each time you use it, you should soak it in water for at least one hour in order to avoid burning it on the grill. If you would like to add some more flavor to the plank you can throw in salt, white wine, or berry, citrus, or apple juice to the water. For brand new planks only, you should heat your grill and toast each side of the plank for about a minute. This adds to the smoky flavor of the wood, and also protects it.

When your seafood has been prepped and the grill is preheated, place the food on the plank and then the plank on the grill. Keeping the lid closed during grilling will maintain the smoky flavor and make sure the fish is grilled all the way through. The fish does not have to be turned if it is on the plank.

When the fish is done you can serve it to your guests right on the wood! This makes for super easy clean up, since it doubles as a serving dish or a plate, if the planks are small enough. When it is time to clean the plank, you should rinse it well with soap and water and then let it dry. You can reuse planks a few times before they are no good. Now you are all set to enjoy plank grilling in your home!

When it comes to working in the kitchen with spices, the majority of cooks and chefs think mainly in terms of dried spices that you get in spice jars. You throw some dried oregano into the marinara sauce, maybe some mint into the cucumber salad. A dash of chili pepper over the home fries, some garlic powder in the vegetable stew…

And of course that is all well and good. Using a range of dried spices is a great way to take ordinary meals and turn them into something tasty and memorable. That’s what we all want with our cooking, isn’t it? The opportunity to offer our friends and family delicious and nutritious meals that will make them want to come back for more?

But it’s important to remember that there are other ways to integrate spices into the various recipe that you follow. You can use fresh spices – pluck them from your garden or pick them up the supermarket. Nobody who has tasted fresh chives on a baked potato would dream of arguing that it’s not a heavenly combination.

But what about making some seasoned oils?

You can easily make a seasoned oil right in the privacy of your home kitchen. It might seem like a difficult task, but in fact it’s quite simple. And it’s a fantastic way to create a culinary delight that will amaze your guests.

Start with a high quality oil. You can use Canola oil because it is mild in flavor. It picks up the enhancements of most spices quite readily. At the same time, extra virgin olive oil might be a better choice. It’s a little trickier to get it to work with certain spices, but the effort is generally worth it.

Choose your spices carefully. Don’t try to reinvent the spice wheel – at least not yet. If you are working with olive oil, try some fresh thyme or rosemary.

You might want to add a clove of garlic or two. Peppercorns can be a nice addition, in part because of their ability to draw attention to the more subtle flavors of the other spices.

Use fresh herbs whenever possible. Can you do it with dried herbs? You can, if you absolutely must. But fresh herbs are more flavorful, and are more likely to release their flavor into the oils. On the other hand, if you use dried herbs, your final product will enjoy a slightly longer shelf life.

Put the herbs into a sterilized container. Mason jars are ideal for this purpose. After you clean the herbs, insert them into the container until it is at least one quarter full. Slowly add the oil until it covers the herbs. Seal it and then put it somewhere cool and dark. You should let it sit at least a month before you open it.

Seasoned oils can be used in cooking or to dip bread in or to season a salad… the possibilities are endless!