Glass Block For Kitchen Bars, Windows, Walls & Backsplashes

If you're looking to concentrate the benefits of light transmission, style, durability, and ease of cleaning in your new home or kitchen remodeling scheme then glass block is the material for you. This unique building stock provides the dual benefit of structural stability and ornamental beauty. Below you'll find 5 ideas to transform an lowly kitchen into an marvelous space.

Idea 1 - Kitchen Bar - The central place where company and family hangs out is around the island or kitchen bar while the meals are being prepared. Let's face it - a standard laminate top with basic wood cabinetry underneath is just not scoring high on the cool scale anymore! If you want color, interest, and functionality a glass block kitchen bar can be used in conjunction with a granite countertop. These bars are ordinarily built 40" high and the counter is set on top of the glass blocks. The bar can be built in either a rounded, angular, or rectangular originate (there are radius blocks, angled blocks, and projection blocks to perform this objective). If you no ifs ands or buts want the glass to stand out think either backlighting the bar wall or using either vibrant or muted colored glass blocks (a scheme in Minneapolis Minnesota is planning this type of scheme right now).

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Idea 2 - Half Wall Room Separator - In many split level homes like you see in the Midwestern United States there is a railing at the end of the kitchen to safely detach the kitchen from the family room that is 5 to 6 steps below. A scheme in Cleveland Ohio recently used a block separator wall to safely update this railing area. The wall was built 32" high by 10 feet long and used ended end and double ended blocks. It was safely tied in with anchors at the side wall (jamb) with panel reinforcing throughout the mortar joints - creating a modernized, safe, and approved wall in a highly visible area of the home.

Idea 3 - Operable Casement Kitchen Window - If you need privacy, air flow, and a unique style all in one kitchen window think an operable acrylic block window. A home in Columbus Ohio was built in a subdivision where the homes are only 12 feet apart and the kitchen window is on the side facing the neighbor's windows (not the best situation when you've been laboring around the house and you don't look your best). Using an operable casement acrylic block window the owner can now get air through the window and the privacy they desire. The vinyl framed block window also meets the power Star ratings required for this development as well.

Idea 4 - Block Up A Hard To Clean Area Behind the Stove -Have you ever used wall paper behind a stove only to find it splattered and stained from your meals overheating from your cook top? A clarification to add style and ease the cleaning of these hard to get to areas is with glass tiles or glass blocks. A scheme near Boston Massachusetts built a colored block wall behind a pot bellied stove to disagreement the old stove with the new modern styled block. This wall also had the benefit of transferring light through this interior wall to an adjoining bathroom as well.

Idea 5 - Kitchen backsplashes - The backsplash underneath your kitchen cabinets does not have to be boring anymore. If you'd like to move light in from the surface and add style with an easy to clean material think using a vinyl framed glass block window system either 8" or 16" ended height in your backsplash. The blocks can be provided in clear glass, colored glass or even ornamental patterned blocks (there are modern designed blocks, fruit patterns, and over 150 other standard and limitless practice blocks as well). In many cases the blocks can add light and sacrifice the cost versus using ornamental glass tiles in a backsplash.

This is a just a short list of the ways glass blocks can add style, interest, and practical benefits to your next kitchen bar, window, wall, or backsplash project.

Glass Block For Kitchen Bars, Windows, Walls & Backsplashes

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Turkey the Old-Fashioned Way

There are many yummy ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled...to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparation perfect turkey the old-fashioned way - oven roasted.

Basic Technique for Roasting a Turkey...

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1. The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be unavoidable to plan ahead...it will take practically 3 days for a 20 pound turkey to defrost.

2. everyone wants to prepare enough turkey for the amount of guests they serve, and ordinarily desire to have some turkey left over. To settle the strict turkey size that will be needed, see the section below entitled 'How Much Turkey is Enough?'

3. Cooking time will differ depending on either the turkey was purchased fresh or frozen. Reckon approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey, and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit -- carrots, celery, onions, apples, oranges, kumquats or garlic. Considered tucking fresh herbs underneath the breast skin will also add flavor.

5. Before roasting, coat the face of the turkey with vegetable or olive oil and season with salt and pepper.

6. For even roasting, it is best to truss the turkey, and especially so if roasting stuffed poultry. (See 'How to Truss a Turkey' below.)

7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister, juicier white meat, place the turkey 'breast-down' on the rack. This technique will forestall the turkey breast from overcooking and becoming dry.

8. Set the roasting pan on the bottom rack of the oven to keep the turkey away from the top, which is the hottest part of the oven.

9. Once the turkey is cooking in the oven, resist the temptation to 'peek' inside by opportunity the oven door. opportunity and conclusion the oven door will cause the temperature to fluctuate, which will only growth the likelihood of a dry turkey. Avoid opportunity the oven door until practically 45 minutes before the turkey expected to be done.

10. After checking for doneness (see 'When is the Turkey Done?' guidelines below), remove roasting pan from the oven, tent the turkey with foil and let it 'rest' for practically 15 minutes before carving (see tips on 'How to Carve a Turkey' below). If supplementary time is needed to prepare gravy, heat up side dishes, etc., the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat.

11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight, shallow packaging to allow enough circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for practically 5 days and frozen for up to 4 months.

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How Much Turkey is Enough?

On average, to supply 2 servings of turkey for each guest (and allowing for leftovers), the recommend weights are as follows:

> 10 pound turkey for 6 people

> 12 pound turkey for 8 people

> 15 pound turkey for 10 people

> 18 pound turkey for 12 people

> 21 pound turkey for 14 people

> 24 pound turkey for 16 people

- If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds), buy two turkeys that equal the total recommend weights.

- If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast.

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How to Truss a Turkey...

To 'truss' means to accumulate poultry or meat into a covenant shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey.

1. To truss with string, take a piece of butcher's string about three times the distance of the turkey. Place the turkey on its back, tail end nearest to you. Slide the string underneath so that it is cradling the turkey in the town of its back.

2. Slowly pull the string up the sides...then around the wings. Pull the strings toward you, close to the breast, so that the wings are held against the body.

3. Cross the strings at the base of the breast, then wrap each string around the end of a drumstick.

4. Tie the ends of the string together, cinching it tightly so that the legs cross.

5. Finally, lift the turkey so that the tail end is up and wrap the string around the tail. Tie the string, pulling tightly so that the cavity is covered by the tail.

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When is the Turkey Done?

You will want to test your instant-read or original meat thermometer a few days before preparation the turkey to ensure it is properly calibrated. Place the thermometer in a pot of boiling water. It should register 212F (100C) -- water's boiling point at sea level. If the reading does not reach the desired temperature, you will want to buy a new thermometer.

Keep a particular eye on the thermometer while the last half hour of cooking since the internal temperature may rise rapidly toward the end.

Using a meat thermometer, test for doneness in the thickest, meatiest parts of the turkey:

Test the widest section of the breast near the wing joint; the temperature should be 165F (73C).

Test the legs at the top of the thigh, near the hip joint; the temperature should be 180 (82C).

If cooking a stuffed turkey, settle the internal temperature of the stuffing as well; it should be at least 165F (73C).

If using an instant-read thermometer, insert it deep enough to reach the heat sensor (the indentation about two-inches from the tip).

Also observe the juices and oils at the bottom of the pan that are released while cooking. If they have a pinkish tinge, continue roasting; if they are clear, the turkey is probably done. (Try to insert the thermometer as infrequently as possible, to forestall the juices from escaping.)

Another way of checking for doneness is to move the leg up and down. The looser it becomes, the closer it is to being done.

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How to Carve a Turkey...

To carve a turkey, it is important that you use a sharp carving knife and a good, heavy-weight fork. The following instructions will make carving a turkey practically effortless.

1. Begin by cutting through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out supplementary and slice right through the joint to remove the leg and thigh.

2. Place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Retention your knife along this line of the thigh, you can slice actually through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and detach the thigh from the drumstick. Repeat this process with the other leg.

3. remove the wishbone (actually the collarbone) from the turkey. Removing the bone will forestall it from splintering when you carve the breast meat.

4. Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat Slowly away from the bones in one large piece, leaving behind as wee meat as possible.

5. When you reach the wing joint, cut through it and continue to remove the breast from the body. Repeat with the other side.

6. Finally, remove the wings and slice the breast meat before serving. (For even, appealing slices, cut the meat against the grain.)

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So, there you have it...everything you need to know about successfully roasting a turkey.

As you can see, preparation a turkey by adhering to the techniques above is not at all difficult. The small amount of attempt you spend will be well rewarded when the final goods reaches the serving table and your guests rave about how actually marvelous it is. Just remember one thing - serving a juicy, flavorful roasted turkey does not have to be reserved solely for the holiday season - it's overwhelming anytime of the year.

Copyright ©2005 Janice Faulk Duplantis

Turkey the Old-Fashioned Way

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The Best Types of electric Smokers in the store

Smoking is a process of cooking food by applying steam, commonly from burning wood. Meat and fish are the two most tasteless foods being smoked. This is healthier without the need for oil.

While maintaining the basic premise, manufacturers now introduced electric smokers. Instead of burning woods, this appliance emits steam or smoke to cook foods.

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Most electric smokers have temperature controls and adjustment controls vital for cooking meat or chicken perfectly. Any electric smokers also have self-acting heat generators. Some types of smokers are charcoal, wood, electric and gas.

Listed below are some types of electric smokers that are available in the market:

The Brinkmann Gourment electric Smoker is thoroughly painted in two colors; such as black and red. It has 1500 to 1600 watt heating elements. It has a unique thermometer and front hinged door for adding water easily.

The Old Smokey electric Smoker has a drum shape. It is thoroughly made from aluminum. It also comes with two water pans and a rack. It is the cheapest electric smoker. Its produces heat the same way an electric oven does. It has a thermostat operate and a flat top. The juice emitted from the meat drips back down to keep the food flavorful.

The Char-Broil electric Water Smoker has a 1650 watt heating element duly controlled by a thermostat. It has a wooden handle. It can be converted into an electric brazier. Although the process of smoking using this appliance is rudimentary, this model can cook flavorful meats. It is one of the most affordable you can find in the market.

The Meco electric Smoker 5029 and is made from stainless steel. It is a great cheapo starter smoker. It can be truly added with chunks, chips or pellets, along with its doors on its side. It has a 1650-watt heater as well as low, medium and high setting controls (with a basic thermostat). If you want to cook with charcoal, plainly remove the heating element of this electric smoker.

The Cookshack electric Smoker has an adjustable temperature operate from 150 to 300oF. The sealed develop is exquisite for smoking meat, chicken or other foods, except for vegetables.

The electric Water Smokers has a vertical electric smoker develop that can attract the concentration of consumers. The water pan helps operate temperature and keeps the smoking process of meat or fish moist.

The Cabela's premium Vertical Smokershas all the whistles and bells you need in order to take on your turkey or meat smoking project. It has 8mm steel assembled components, powder coated for a tougher fish. The adjustable ball bearings and two door develop compression-fit door systems preclude smoke and heat loss as you add some water or chips or wood.

Cabela's premium Vertical Smoker also features cool-touch handles, 20, 000Btu burners, chrome-plated racks and a built-in sausage hook. It whistles a bell when smoking is done. This appliance is heavy-duty, resembling a refrigerator. The food is located inside "shelves" for smoking.

The Masterbuilt electric Smoker has a digital operate theory that can help make those culinary masterpieces. Its heating element can be adjusted from 100 degree to 275oF. It is exquisite for cooking or grilling. It also features 640 quadrate inches of cooking surfaces and digital controls.

The Best Types of electric Smokers in the store

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