General tips

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss program is reliant on the glycaemic index, a chart showing food types and a score representing the speed that the glucose in the food type gets changed to glucose in your system. The claim is that long-acting food types (ie those foods with a low Gi number), keep you satiated for longer and help to injest less food without feeling hungry.
It's also very useful for diabetics, as the low GI foods are beneficial in controlling surges in glucose levels.

White Chocolate Mousse - Great Chefs Recipe

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Ingredients And Procedures

1 c Sugar

1/2 c Water

8 lg Egg whites

6 lg Egg yolks

1 tb Rum, white

1 lb Chocolate, white, melted

Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks - still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate for 3 to 4 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

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<h1>White Chocolate Mousse - Great Chefs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Sugar <P>1/2 c Water <P>8 lg Egg whites <P>6 lg Egg yolks <P>1 tb Rum, white <P>1 lb Chocolate, white, melted <P>Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks - still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate for 3 to 4 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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