Did you know that Chocolate cake breakfast could help you lose weight?

Enough not said but hey! This article coined from the telegraph says it all.

Here's a link to it http://www.telegraph.co.uk/news/health/news/9069276/Chocolate-cake-breakfast-could-help-you-lose-weight.html

And here is the Read:

Eating chocolate cake as part of a full breakfast can help you lose weight, say scientists.

It sounds too good to be true but new research says having dessert - along with the traditional fry up - burns off the pounds.

Morning is the best time to consume sweets because that's when the body's metabolism is most active - and we have the rest of the day to work off the calories, a new study shows.

Eating cookies or chocolate as part of breakfast that includes proteins and carbs also helps stem the craving for sweets later.

Researchers split 193 clinically obese, non-diabetic adults into two groups who consumed either a low-carb diet that included a 300-calorie breakfast or a balanced 600-calorie breakfast that included a chocolate cake dessert.

Halfway through the 32-week study both groups had lost an average of 33 lbs per person. But in the second half of the study the low-carb group regained an average of 22 lbs per person - while the dessert gorgers lost another 15 lbs each.

A meal in the morning provides energy for the day's tasks, aids in brain functioning and kick-starts the body's metabolism, making it crucial for weight loss and maintenance.

And breakfast is the meal that most successfully regulates ghrelin, the hormone that increases hunger, said Prof Jakubowicz.

• Two bars of chocolate a day 'lowers risk of stroke and heart disease'

While the level of ghrelin rises before every meal, it is suppressed most effectively at breakfast time.

Basing their study on this fact, the researchers hoped to determine whether meal time and composition impacted weight loss in the short and long term, said Prof Jakubowicz, or if it was a simple matter of calorie count.

She said one of the biggest challenges that people face is keeping weight off in the long-term. Ingesting a higher proportion of our daily calories at breakfast makes sense.

Personally, i really don't like chocolate hence the cake but after this read, there is no way I am not making chocolate cake today.

Would make the most nicest moistest chocolate cake that will leave you lusting for it.

Everything Kitchen Cues

BAKING TRICKS

The smaller the item, the higher the baking temperature, the less baking time. For example, bake mini chocolate chip cookies at 500 degrees F for only 5 minutes and cupcakes bake for 10 minutes.

 

For best results when you're baking, leave butter and eggs at room temperature overnight. Gives butter enough room to soften and allow for a quick mix.

serving cake:
1. Serve at room temperature.
2. Don't "pre-slice" cake more than 20 minutes in advance. It dries out too quickly.
3. You don't have to eat the fondant. It's really pretty, but if you don't want a mouthful of pure sugar, peel it off.

Always measure what you're baking. No shortcuts in pastry: It's a science

COOKING TRICKS

Want to know if your oil is hot enough for frying? Here’s a tip: Stick a dry or slightly dampen wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.

Use good oil when cooking. Smell and taste it: If it doesn't taste good alone, it won't taste good in your food.

Keep flavored vinegars near the stove so you won't always reach for the salt. Acid enhances flavor.
Acidity and salt bring out full flavors in food.

Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.

Don't overcrowd the pan when you're sautéing — it'll make your food steam instead as heat won't escape with ease.

For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.

To help keep an onion together while dicing, do not remove the root.

STORAGE IDEAS

Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. Ground ukazi will last about days longer with this and will retain its fine aroma.

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer

PASTA COOKING
Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce

Do not use oil in the water when boiling pasta for a stewed pasta meal: It will keep the sauce from sticking to the cooked pasta.

Do not break pasta while boiling, instead allow water to heat up and add full length pasta to boiling water, stir up continuously to avoiding sticking, those of you that break pasta into tiny bits, are you not sure you want to eat rice?? just saying lols.

MEAT SEASONING/COOKING

Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor, Brine is simply to soak in strong solution of salt and water, used for salting. If you don't have time to brine your chicken, use this simple trick: Slightly salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.

When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust.

Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.

Always season meat and fish evenly; sprinkle salt and pepper as though it's "snowing." This will avoid clumping or ending up with too much seasoning in some areas and none in others.

KITCHEN CLUES IN
If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.

Always use sharp knives. Not only is it safer but it will make your work much more efficient

A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.

 GROCERY SHOPPING TIPS

Don't go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list.

Don't be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy.

Don't be afraid to try Indian spices and herbs, its amazing how these can give your everyday recipe a twist.

 

Cooking and 5 senses

Cooking the act of preparing something (as food) by the application of heat.

Cooking makes use of all 5 senses, how so you may ask. Tongue, the eyes, the nose, the ears and the skin, yes the skin.

You need all five senses when cooking. No one sense is more important than the other.
It all really starts at the grocery store or super market.
When you select ingredients at the grocery store you don't pick up anything that LOOKS bad, do you? Your sight is your first sense that comes into play. If it doesn't look right then it's not going into your basket, is it? Look for good color in any ingredient that you're planning on using for any meal.
After you've decided what ingredients have passed your visual inspection you then want to inspect them by touch. No one wants a green pepper or tomato that isn't firm or in it bright colour. After the sight/touch test I want to give all my goodies a sniff. It's not complicated. Your nose will tell you if it's right. Fish shouldn't smell too fishy, nor should any meat have an odor at all.

Depending on what you're sampling you might also want to take a little taste. Some things you can do this with, some things you can't. Common sense will guide you with that. Don't sample raw meat, but by all means DO sample things like scent leave, curry leave or the smaller fresh fruits like grapes.
Your hearing also comes into play if you're looking for things like Okra. Grab a few stalks, and snap the ends, was it a fresh "SNAP" in your ear? Good stuff then. If not, then find something fresher.

Now on to the cooking!

If your frying egusi, while the red oil in the pan gets hot and you pour in the egusi, it should sizzle also If you're searing meat...it should sizzle loudly as you drop it in the pan. Your ear will clue you in there. If it doesn't sizzle, then your pan isn't hot enough. Also, the surface of your meat should get good and brown, but not over-done! That's sight coming into play. Don't be afraid of a deep brown color. That equals flavor! The smell should just reach the point of making you think it's burning, but that's just the outside getting a good flavorful crust.

Your vegetables shouldn't be cooked too long. If you cook them just right they'll keep a nice crunch (touch sense there!), and they'll take on brighter colors than they had when raw! There's your sight cue right there!
Throw in some herbs or spices near the end of the cooking process so they don't burn, and you'll have something that's out of this world! The smell will tell you so!

And when it comes to baking, the nice aroma of vanilla tells you the cake is been baked and should be out in a few minutes, did i mention how the nose will also tell you your cookies are burning in the oven lols.

Don't forget to sample your own cooking WHILE it's cooking, and you'll have a good idea of when it'll all come together, and if you need to doctor it up before serving. Needless to say, that's your sense of taste making it's self useful.

 

If you can smell food you better check on it.

Now begin to make good use of those senses. *wink

 

Do's and Do's in the Kitchen

Hey Guys, sorry I haven't been consistent for a while now, I am really hoping I'd change henceforth. Going forward, I'll be coming up with healthy cooking ideas, tips, secret food ingredients and ways you can become a better cook.

These have be composed with my experiences in the kitchen and few are compiled from articles I've read and still reading, because in life especially in cooking, you can never know it all  and when I get the chance to make some mouth watering dishes, I'll be sure to post it here first.

Enjoy as you read, sure you'll learn a few things in this and coming posts.

Here are the DO'S

Low and slow, meals cook better on a low temperature. This allows for proper simmering and less burning , but ensure to add liquid in smaller amount when cooking with low heat as the foods tends to require less water to cook. This works for me every time.

Taste as you go! Or be like me and tastes while in the serving plate, I don't know how I do it, I think it has to do with lots of crossing of fingers and praying, lols. But of cause taste what you make before you serve it.

Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano., similarly offor can be replaced with archi, green leave(spinach) can be replace with efo leaves. Don't be afraid to switch ingredients, you can end up with your unique recipe, Thank me later.

Take the time to actually read recipes through before you begin so you don't go searching for procedures whilst cooking.

Remember, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a superstar. Prepare ingredients and lock in a zip lock bag and toss in the fridge.

Rest, rest, rest! Always let your grilled proteins rest — especially off a hot grill. I like to allow my jollof rice rest as well before serving, allows for ingredient to fully incorporate into the meal.

Cook with other people who want to learn or who know how to cook

Cook more often. Don’t study; just cook, always try to try out something new. Cooking becomes a habit when you do it often, I didn't say eat often.

Always start with a smokin' hot pan, this is top secret.

Don't be too hard on yourself — mistakes make some of the best recipes! Keep it simple.

Clean as you go, Dorky yeah! but I really it really helps you get that almost immediate rest after long hours of standing for those that take hours cooking.

Enjoy your time in the kitchen, it's delectable not despicable