When cooking a prime rib roast boneless you have two choices. You can either purchase the roast without the bones or you can simply purchase the roast with the bones and ask the butcher to remove the rack for you and tie it back onto the meat.
If you buy the roast without the bones then you will need a rack inside your roasting pan to place the meat on. But if you have the rack of bones tied back onto the meat you simply place it in the pan bones down. The bones will act as the cooking rack so you will not need one in your pan.
Before cooking prime rib roast boneless, be sure and place the roast in the pan with the fat side up. The fat side is always opposite the bone side so if you have the butcher tie them back on he will know to tie them back on where they go, so when you put the roast in the pan with bones down, then the fat side will automatically be facing up.
Before cooking a prime rib you should always allow the roast to set out of the refrigerator for about two hours or until it has reached room temperature before placing it in the oven.
The roast should be cooked in an oven uncovered at 350 degrees. Many people like to sear the roast in a hot (450 to 500 degree) oven for about 15 minutes before turning the heat to 350 degrees F. The only way to know when the roast is done to your liking is to use a meat thermometer. An instant read thermometer is best and should be of good quality. Your prime rib was not cheap so don’t use a cheap thermometer.
The roast should be removed from the oven 10 degrees before it reaches your desired temperature. For example, if you want your roast to be medium rare then it should reach an internal temperature of 135 degrees F. That means you should take it out of the oven when it reaches 125 degrees because it will continue to raise in temperature about 10 degrees during the resting period.
The resting period should be no less than 15 minutes. 20 to 30 minutes is recommended by most professional cooks, and during this resting period your roast should be covered by a foil tent. This will help to deflect the heat back to the roast and not escape too fast.
If you do not let the meat rest then it will not be as juicy. Letting it rest will allow the juices to relax back into the meat, whereas cutting to soon will allow the juices to run out.

When I was about 17, I was tossed into the world of cooking by my parents. They admirably affirmed that they wanted to stop eating out so frequently and that the three of us should rotate responsibilities to make a genuine home-cooked meal that we could share.

Unfortunately, both my mother and father ended up sloughing their duty to cook after just a few weeks of our new schedule. But because they are the parents, they had the power to enforce that I fulfill my end of the agreement. So, at least three nights a week, I was preparing dinner from ingredients I had shopped for myself.

It was tough at times, especially since I hadn’t had much need for cooking in previous years, but I started to figure things out. But then I went to college, where a cafeteria with a huge menu was provided. I stopped cooking. When I moved on my own, it was like starting all over again.

If you find yourself in the same situation–you are just starting on your own, your parents are unwilling or unable to cook, or you just want to be able to spice things up in the kitchen instead of living out of a macaroni box–you are probably wondering where to start. That’s where I come in.

First of all, visit your local bookstore and check out cookbooks that offer simplistic meals that are easy and quick to prepare. Buy yourself one or two of these to begin with and then keep them in easy reach in your kitchen.

Once you have at least one cookbook, make sure that you have your cupboards and refrigerator stocked with all the basic necessities. For most recipes, you will require a good set of mixing bowls, measuring cups and spoons, and plenty of spices and marinades.

You will also want to have a few good utensils, like wooden spoons and forks, a rubber spatula, a good set of knives, and, of course, your basic cookware–skillets, saucepans, and more.

After you have obtained your basic equipment, you need to start meal planning. Use a basic day planner, your calendar, or even a special grid you draw up yourself to label which dinners from your cookbook you will prepare each night.

Then consult the book and your refrigerator to find out which materials you will need to purchase at the grocery store the week before.

You will mess up. You will burn things and botch dishes. But that’s okay! That is part of the joy of cooking. An in home cooking class could help you get your bearings in your own home, allowing you to feel more comfortable, but only you can decide what will work best for you.

Most of us are not home for lunch on most work days, and it becomes a challenge to find healthy lunch recipes which are easy to prepare, nutritious to eat, and yet do not spoil while away from home until lunch time.

If you have a refrigerator at work, where you can store food, make full use of this facility. This will allow you more options as to what to prepare, as it will remain fresher for longer.

Toss a few lettuce leaves, salad tomatoes and pieces of cucumbers in a bowl. Keep a few chicken strips in a separate bowl. At lunch time, add the chicken strips, a low fat salad dressing, and serve with fresh pita bread.

A tuna salad can be versatile and refreshing, yet healthy and filling too. Tuna salad can be made ahead of time, using fresh lettuce, chopped tomato, sliced onion and tuna. Mix in a little vinaigrette, low-fat salad dressing or mayonnaise. Store in the refrigerator, and serve with a fresh roll, rye bread or crackers.

Another simple lunch to make in the office kitchen is cream cheese and crackers. Sliced sweet pepper pickles, sliced cucumber pickles or any other pickles you enjoy can be prepared ahead. Place a spoon of fresh cream cheese on a cracker. Top with pickles and enjoy.

Fruit salad makes a delicious light but healthy lunch. Fruit salad can be made ahead of time easily, and stored in the fridge. Dice your chosen fruits. Sprinkle with a little lemon juice, and cover tightly with cling film, making sure no air can get to the fruit. Seal tightly. Serve your fruit salad with yoghurt.

If the office kitchen has a microwave available, you might want to try a couple of these ideas.

Fry an onion until golden. Add a little ground beef and salt and pepper too taste. Once at the office, heat the beef in the microwave. Place a little lettuce, sliced tomato and the warm beef on a buttered roll.

Make your favourite soup ahead of time. Freeze the soup in portions. Take a portion out of the freezer the night before work, and keep in the fridge. Microwave the soup at lunch time for a quick and healthy meal.

When making pies and casseroles, smaller portions can be set aside for a meal at the office, easily heated quickly.

Whatever you prefer eating for a healthy lunch, remember to always keep the staples handy: tuna, boiled eggs, crackers, cream cheese and fresh fruit. If you stick to making healthy lunch recipes, even while at the office, you will find your need to nibble in-between meals will drop sharply.

Hummus is a simple, delicious spread which is easy to make. Hummus recipes usually include four basic ingredients: garbanzo beans, also known as chickpeas; garlic; lemon juice; and tahini or toasted sesame seeds. Tahini is a spread made from ground sesame seeds, lemon juice, garlic, and salt.

How to make hummus

Begin with a simple recipe for hummus, such as this basic one: 3.5 Cups cooked garbanzo beans (2 – 15 oz. cans) 1-2 large cloves of garlic (to your taste) 1/4 C toasted sesame seeds (or C – Cup tahini) 3-6 Tablespoons of Lemon Juice (depending on how thick or thin you like your hummus) Blend together in a blender, food processor, or molcajete to the consistency you like.

Serve hummus as an appetizer or snack, with fresh vegetables and pita chips. Vegetarian sandwich recipes using hummus are easy to create. Use good pita bread as a base. Local Middle Eastern bakeries often have wonderful, fresh pita. Spread the inside of the pita pocket with cup of hummus. Add cheese, vegetables and apples which you enjoy. Feta is the best cheese to use with hummus, as it has a natural affinity with chickpeas. Look for fresh Greek feta in the deli case and crumble what you need for your recipe. Tart apples make a nice, crisp contrast to the smooth and creamy hummus. Lettuce and tomatoes are also excellent additions. A collection of vegetarian sandwich recipes using hummus can be found on holy-food.org.

Hummus is nutritious as well as delicious. Hummus calories depend on whether sesame seeds or tahini are used in the basic recipe. The basic recipe above, made with sesame seeds, has approximately 87.5 calories in a cup serving used in a sandwich, and 175 calories in a cup serving for vegetable dip. A cup serving also has about 6.2 grams of fiber and 7 grams of protein, and only 4 grams of good fats. Hummus made with tahini adds a little more than 20 calories and 3 grams of fat for a cup serving, for a total of 195 calories and 6 grams of good fat.

Hummus recipes often call for additional ingredients. A majority of recipes, about two thirds, also use cumin, cayenne and salt. Half of hummus recipes call for additional herbs and spices, often parsley, black pepper or onion.For more recipes for hummus, including roasted red pepper hummus and black bean hummus,
visit Holy-Food.Org.

Are you struggling to find out best Chinese food restaurants in Gurgaon..? Don’t worry, because your problem will no more, just visit buzzintown and get details about all cuisine restaurants in major Indian cities by localities. We have given the list of best Chinese restaurants below, just explore it and get your favorite place for dine out.

Yo China MGF Metrolpolitan Mall, Gurgaon A chain of restaurants that took the Sino-Indian culinary blends to a new high with green chillies and greasy gravies, Yo China is all about commercialized Chinese of the fast food variety. The clean surroundings and lightening fast service has ensured an increasing number of regulars and the VFM tags on the chilli chicken and chicken in Sichuan sauce, spring rolls seems to have brought home the point with the purists.

Chinese Corner Vyapar Kendra, Sushant Lok: Food is beaverishly good and the lads working at the joint ensure quality food is served every time. Sharpish service and gellow on the pocket.You will cherish the soups. It’s Not super authentic Chinese, but a lovely and savourish restaurant.

Mainland China DLF Cyber City: Mainland China is such a big brand, for buffet lunches it is a nice place. The quality of Chinese food they offer is amazing. They have quite maintained their standard of the name china. i specially love their variety of soups and the taste too is not like of some Indian soups. crab curries was one of the thing i like in my order. The service also good. They serve very good fried noodles with prawns.

China Bowl DLF Phase 1: China Bowl serve Superb quantity and great Chinese food. From long time they maintained the quality for their Amazing chicken mommos and crispy chicken. It is One of the favorite hang outs, which is never disappoint you.

Yo! China IFFCO Chowk Metro Station: Yo China has maintained quality even after expanding.. Their signature appetizer tai chi chicken or smthin is amazing. They make nice dishes with black mushrooms. They have recently added a few Thai and Japanese items in their menu. So would you like to enjoy the real taste of Chinese food just go through this discussion and find a valuable Chinese food joint for you.

There are hundreds of top Chinese food options in Gurgaon, but we have summarized few of them as per the food quality and public recommendation. You can visit China Wall at Ambience Mall and Chinese & Thai Cafe Express DLF Cyber City. They also comes under best Chinese food junction.

Are you looking for restaurants? Buzzintown provide details about all restaurants in Delhi, Mumbai, Bangalore, Chennai and all major Indian cities.