the Opinions of Phyllis Byers

A simple recipe for cheese and tomato pizza. To start with we provide a recipe for making the dough – an indispensable part of the total dish. Then we show you how to make a tasty topping.

Pizza Dough Ingredients:

• Salt 1tsp
• 120ml – warm water
• 1tbsp – olive oil
• White Flour 225g
• 1tsp – yeast (the fast action type if possible)
• Sugar 0/5tsp

For the pizza topping you will need:

• 125g – Buffalo mozzarella cheese
• 4tbsp – Tomato Puree
• 1tsp – dried oregano
• salt, pepper

Preparing Your Pizza Dough:

1) Sift the flour and salt into a mixing bowl and add the yeast and the sugar. Then mix well with your hands and make a small hole in the middle of the mix for the olive oil and water to be added.

2) Adding the oil and water, blend together with your hands.
Add extra flour and water if necessary.

3) When the dough mixture is kind of firm and no remains are left on the sides of the mixing bowl, you have finished.

4) Move the dough to a floured surface and continue to knead until the dough becomes smooth and elastic.

5) Allow the dough to raise, which should take approximately an hour. For best results lightly oil a bowl and also the surface of your dough, wrap it in a clean dry cloth and leave in the bowl.

6) The dough will rise to just about double its original size.

7) Return the dough to a floured surface and knead for a few more minutes.

Stretch out the dough in the shape of a circle. Decide how thick or thin you want your pizza base to be.

Place your dough on a non-stick baking sheet and brush with olive oil. Pre-heat your oven to 220 degrees Celcius. Spread your tomato sauce evenly over your pizza base. Now scatter the mozzarella around your pizza evenly and sprinkle with salt, pepper and oregano. Drizzle with olive oil. Place on the top shelf of the oven and cook for roughly fifteen minutes, or until the cheese has melted and the base is firm. If required add your own choice of extra toppings. Remember to ensure any meat used has been previously cooked. Then return to the oven for a further 4-7 minutes.

Feel free to add ingredients to the topping, e.g. meat, vegetables or fish.

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This is according to Pew Charitable Trust's Food Safety Director Sandra Eskin.

That total comes from medical services, medicines and the cost of sufferings and disability.

From Business Week

Countertop ovens derive from generic stoves. More compact in dimension and power cost-effective countertop ovens are a more efficient way to roast food.

A first-class countertop oven will have numerous functions such as warming, baking, broiling and toasting. Many countertop ovens will power-down following a set time because of the in-built timer system. This improves energy economy and safety.

Most countertop ovens have room for a medium-to-large pizza tray or a large baking tray. So even if this sort of oven is efficient in size, it is by no means too small to use to prepare your favourite menu items.

The vital items which a countertop oven should be equipped with incorporate a rack and handle, a solid pizza tray, a moveable crum tray, a broiling grid, so look out for every one of these items when you are choosing which oven to buy.

Countertop ovens also come as convection ovens. This type of oven uses an internal fan to drive warm air all-around the oven.

It is recommended that when using a convection oven food should be cooked 20 degrees C cooler and that the food is checked in the region of ten minutes earlier than when using a standard oven.

Countertop ovens provide a number of advantages, including financial. Here's a short summary:

• Cooking time is less, often reduced by up to thirty five per cent, which saves you money.
• This type of oven additionally saves on space in the kitchen allowing you to potentially re-vamp the kitchen.
• This category of oven reduces the need for supplementary cooking pans, removing a lot of washing-up.
• Countertop ovens have removeable racks and transparent glass doors which make this type of oven easy to clear-up after cooking both inside and out.

Be sure to visit our countertop convection oven site.

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A report by the New York Times describes many inaccuracies in calorie data on frozen-meal packets and on the menus is fast-food restaurants. Researchers analysed data on packaging from ten food stores and twenty nine restaurant menus.

Reference: www. nytimes.com

As a guy I sometimes need some help with cooking. I'm not a bad cook really, but I just need inspiration now and then. So I looked for a few handy cooking tips and I came across a number scattered around the net. It's not complete but with any luck it will be useful.

Some of the tips are oven related. A wide array of oven types exist. For example general purpose restaurant ovens are a sort of restaurant oven. A specfic sort might be the deck oven that is in the main used for cooking bread or pizza. Here in this article we mean the oven found in an everyday home kitchen.

Enjoy it!

• Carrots can make good substitutes for sauces if you want to sweeten your food.
• After roasting a joint the pot juices should be reserved for the gravy.
• Prepare in ample of time – it will stop much hassle.
• It is imperative to bear in mind that broccoli should never be over cooked if it is to stay tender and crisp.
• Do you clean mushrooms with running water? Avoid this since the mushrooms will take in the water. Instead wipe them with a moist cloth. Make sure you get rid of all the earth.
• The potato ricer is a very multipurpose tool, particularly if you desire to prepare the best mash potato
• Salad splash of color by using some red leaves.
• A quality salad spinner will help prevent your lettuce going soggy and looking saggy.
• The best type of vegetable steamer is one can fold and sit inside a pan.
• If you do not have fresh Rosemary, replace it with dried: a teaspoon of dried can used instead of a tablespoon of fresh Rosemary leaves.
• In order to keep the juices inside the meat and avoid the meat from drying-out, make sure you pre-heat the oven before you cook. This sear the exterior of the meat.
• The size of the pan should be sufficient for all the ingredients plus a bit more room for stirring etc.
• When making soup from vegetables consider using a hand blender because this way you do not have to transfer the food to the food processor.
• When rotating steak, tongs and spatulas are the best apparatus rather than forks.
• Wine that the cook never drinks should not be use to cook.

If you own a restaurant or fast-food outlet click on the article here: Find more Customers For Your Restaurant.

Reference: Suppliers of Deck Ovens.

Valentines day is one of those seasonal peaks in demand for eatery bosses. However, recent fiscal belt-tightening might lead to less bookings leaving proprietors feeling blue, instead of in the pink.

New York City Department of Health Mental Hygiene announced a series of guidelines to advocate a gradual salt decrease in pre-packaged and restaurant menu items, according to FoodConsumer. Food experts have advised the city's health department.