Coffee in Arabia

That legend may or may not be true, but wherever it was discovered, coffee next popped up in Arabia from 1000AD onwards. Muslims took coffee with them wherever they went (and they went to lots of places in Africa, the Mediterranean and India. But the coffee legend states that they kept the secret of growing coffee very much to themselves, only ever allowing infertile beans to leave the country. Some Sufi monks also knew about coffee but that was as far as it went. The story goes that around the 1600s an Indian pilgrim called Baba Budan managed to smuggle out some fertile beans leading to the flourishing of coffee drinking in other parts of the world. It was time for Europe to get a piece of the coffee action.

A Merchant of Venice

The next chapter of the coffee story saw a Venetian merchant introducing coffee, paving the way for the Dutch to figure out how coffee was produced. It took the Dutch 80 years from the establishment of a coffee plant in 1616 to setting up a coffee estate in what is now Indonesia in 1696. Once the Dutch had coffee, it spread around Europe and from there to other parts of the world. One French naval officer smuggled it out to Martinique where it grew well and was used to supply Latin America.

Brazil Gets Coffee

Believe it or not, one of the world’s great coffee producers, Brazil, didn’t have coffee back until the 18th century and there were some shady dealings to get it. Lt. Col. Francisco de Melo Palheta was given the task of getting some beans so that the country could grab their share of the market. According to the story, he sweet talked the wife of the governor of French Guiana to get the seedlings that would pave the way for a massive coffee empire.

Once Brazil got involved, it was only a matter of time before coffee became something that everyone could drink. Wonder what that goatherd would have made of it?

About the Author

Freelance blogger Sharon Hurley is fascinated by the history of coffee.  She writes for the UK’s no. 1 bottled water cooler supplier Eden Springs who also have office coffee machine hire.

Related posts:

1. Facts About Thyme
2. Deep Fried Turkey Facts
3. The History of the Snow Cone

The first day of the 2012 Chinese New Year is on January 23, 2012 in China’s time zone. The year of the Dragon. To celebrate, here are some of my favorite recipes.

Marinated Tofu

Ingredients:

Soy Sauce (I prefer low-sodium tamari, a wheat-free Japanese soy)
Sesame Oil, a few drops
Lemon Juice, to taste
Garlic (fresh or powder), to taste
Sherry or Wine (optional)
1 lb. block of Firm or Extra Firm Tofu
Oil (for cooking)

Directions:
1. Gently squeeze the extra liquid out of block of tofu with a paper towel.
2. Cut it into 6 to 8 slices and lay the slices in a pan or dish with the marinade.
3. Marinate it for 20 minutes upwards to a day. More time, more flavor. Halfway through, turn the slices over to make sure both sides are soaked.
4. To cook, rub a small amount of oil on a non-stick frying pan.
5. Lightly brown each side. That’s it.

Ginger Beef

Ingredients:

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Directions:

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Wonton soup

Ingredients:

1/2 pound boneless pork loin, cubed
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock

Directions:

1. In a large bowl, mix the pork and shrimp with the sugar, wine or sherry, soy sauce, scallions, and ginger. Blend well and leave to stand for 25-30 minutes.

2. Place about one teaspoon of the filling at the center of each wonton skin.

3. Moisten all 4 edges of wonton wrapper with water and pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Place completed wrapper on the cornstarch platter and continue until all wrappers are used.

4. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in and cook for 5 minutes. Garnish with chopped scallions and serve. (NOTE: Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)

5. TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.

Related posts:

1. Wonton soup
2. Spicy New Year App!
3. Lucky Chinese Restaurant- Review

Getting Started

These pork chop recipes are simple wholesome recipes, good for hanging out with the fellas’ or dining out with that special someone. This recipe is simple, easy to prepare and ready in less than an hour. Pork chops are so versatile that they can be served with a riesling, with sangria or with beer.

What Will Be Needed

You will need one half cup of firmly packed brown sugar, one half cup of apple juice, four tablespoons of vegetable oil, one tablespoon of soy sauce, one half teaspoon of ground ginger, salt and pepper as desired, two teaspoons of cornstarch, one half cup of water and six boneless pork chops. Putting it together Preheat the grill, setting it for high heat. Mix sugar, apple juice, oil, soy sauce, ginger, salt and pepper in a small saucepan. Boil on low heat. Mix cornstarch and water, then add to brown sugar mixture. Stir the mixture until it thickens. Lightly oil the grill then place pork chops on the grill. Grill the pork chops on high heat for ten to twelve minutes, turning only once. Just before the pork chops are done, brush them with the leftover sauce. Serve the pork chops hot with leftover sauce. This meal will serve at least six people and contains only 262 calories.

Grilled Lemon Herb Pork Chops

Getting Started

Another easy to prepare treat for the senses is the grilled lemon herb pork chops. This meal can be accompanied by a chilled glass of Sauvignon Blanc, a whiskey sour or just a beer.

What Will Be Needed

For this recipe, get one quarter cup of lemon juice, two tablespoons of vegetable oil, four cloves of minced garlic, one teaspoon of salt, one quarter teaspoon of pepper and six (4 ounce) boneless pork loin chops.

Putting Things Together

Mix lemon juice, oil garlic, salt, oregano and pepper together and pour inside a resealable bag. Put the pork chops inside the bag and refrigerate at least for two hours or ideally for overnight. Keep turning the pork chops over inside the bag for even distribution of the marinade. Preheat the grill to high heat. Take the pork chops from the bag and pour leftover marinade into a bowl. Boil on low heat then set aside. Lightly oil the grill. Grill the pork chops for five to seven minutes per side with frequent basting with heated marinade until done

Chinese Pork Chops

Getting Started

Chinese pork chops are an affordable and healthy addition to any menu. With only 202 calories, it is also very good for sustained dieters. These pork chops go well with Riesling, a bourbon slush or just a beer.

What Will Be Needed

You will need: one half cup soy sauce, one quarter cup brown sugar, two tablespoons of lemon juice, one tablespoon oil, a half teaspoon of ginger, garlic powder and six boneless pork chops.

Putting Things Together

Combine ingredients to make marinade, then grill chops for 6-8 minutes.

For more information on Grilling Pork, read How To Grill Pork Steak and How To Cook Pork Chops.

Related posts:

1. Caribbean Jerk Pork Chops
2. Basil Pork Chops
3. Pork Cordon Bleu

It’s often said that you can tell a lot about a country from its cuisine. All too often when we think of Spain we make automatic associations with paella or Spanish omelets. Worse still, many travellers don’t venture beyond the expat-heavy tourist resorts located along the Spanish costas where full English breakfasts and a ‘chips-with-everything’ attitude dominate. But like most countries, Spain is a treasure trove of delicious traditional and regional cuisines where the ingredients, flavors and styles of dishes often depend upon the ingredients that are locally plentiful. For those who want to tantalize their taste buds whilst topping up their tan in beautiful Spain, here’s our guide to the best places in which to do both.

The northernmost regions of Spain, whose shores stretch along the Bay of Biscay, benefit from an abundance of seafood and fish and nowhere is this more evident than in Galicia and neighboring Asturias. Although often referred to as ‘green Spain’ thanks to verdant countryside and areas of dense woodland, there is no shortage of sun and sand to enjoy in the many fishing villages and resorts along the coast. Besides stunning medieval cities such as Santiago de Compostela with its magnificent cathedral, northern Spain boasts walking-country that begs to be explored. Galicia presents an array of seafood with goose barnacles, cod, calamares and many shellfish among its specialties. A hearty white bean soup, caldo gallego, is also traditional.

Heading eastwards, the region of Asturias is particularly famed for its haricot beans which provide the base for a popular stew – fabada asturiana – and for its artisan cheeses which include the strongly-flavoured queso de Cabrale. The cuisine of neighboring Cantabria is typified both by the easy availability of plump fresh sardines, but also by tender meats such as lamb and suckling pig. Lush grasslands and a temperate climate have led to comparisons with British countryside, and are the perfect conditions for raising livestock and growing excellent vegetables. To the south of Cantabria lies the small province of La Rioja. With no fewer than seven rivers flowing through it, La Rioja is extremely fertile and is Spain’s most famous wine producing region. Besides drinking fine Spanish wine there is much to enjoy on a visit to La Rioja. The mountain ranges here provide a host of outdoor activities including skiing, climbing, horse riding, bungee-jumping, fishing and hiking. Appetites thus worked up will be sated by La Rioja’s plentiful cured hams, chorizo sausages and traditional pepper and potato dishes.

Enclosed by mountain ranges and boasting a dramatic landscape, a Mediterranean climate prone to extremes of temperature and nine individual provinces each bursting with fascinating and historic towns and cities to discover, the vast region of Castile and León in northwest Spain is a must for lovers of natural beauty and spectacular architecture. More fine wines and cheeses originate here, whilst specialties include Morcilla – a spiced black pudding, garlic soup, a host of traditional sausages, the ever-popular suckling pig and roast lamb and Jamón de Guijuelo, another of Spain’s many fine cured hams. Pork is at the head of the menu in the region of Aragon in the northeast, an area popular both in summer and winter thanks to the activities offered by the Pyrenees Mountains. Aragon is also known for its snails (caracoles picantes a la aragonesa) and for many sweet Spanish delicacies including various turrones (types of nougat often made with honey), marzipans, and almond cakes.

Washed by the Mediterranean Sea, Catalonia’s Costa Brava has become synonymous with tourist-heavy holiday resorts but the region also encompasses Barcelona and a host of other historic cities. Traditional Catalan cuisine is considered to be among Spain’s finest and whatever your reason for visiting the region you shouldn’t miss out on specialities such as the simple but delicious pa amb tomàquet – toasted bread flavored with tomato, garlic, olive oil and salt. The combination of rice and seafood is at the forefront of Catalan cuisine; not only in the classic paella but also in dishes such as arros negre – rice coloured black using cuttlefish ink. Catalonia has its own interpretation of the pizza, here called the coca, which can be either savory or sweet and a version of crème brulee called crema Catalana. If these dishes aren’t enough to tempt you away from the British-style stodge offered by the average Costa Brava tourist restaurant, then surely Catalonia’s outstanding traditional sausages, cured hams, roast beefs and tapas are.

Bordering Portugal, Extremadura is billed as one of Spain’s last remaining unspoiled regions. Rich in medieval and Roman ruins and, in Guadalupe, a monastery that is a World Heritage Site, Extremadura offers visitors an insight into ‘real’ Spain. A National Park, plus scenic mountains, valleys and rustic villages combine to provide a travel experience unlike any other in Spain.  Removed from the coast, fresh fish is not Extremadura’s forte although dishes featuring salt cod are popular. More so is cocido extremeño, a rich and robust stew of chickpeas, lamb, sausage and vegetables. Other specialities of the region include pollo al padre Pero which is chicken braised in a pepper and tomato sauce and el frite; lamb fried in garlic, onion, lemon and paprika. Extremadura’s regional neighbour is Castilla la Mancha, the location of Spain’s vast central plains. Toledo is the region’s historic capital city, but Spanish heritage abounds in cities such as Guadalajara, Cuenca, Ciudad Real and Albacete. Beautiful Moorish architecture is abundant, as are castles and the windmills made famous by Cervantes’ Don Quixote. Castilla la Mancha is generously steeped in natural beauty, boasting spectacular river canyons, mountains, gorges and forests. Although the gastronomy of Castilla la Mancha is similar to that of Extremadura, the region is famous both for its saffron which is used to add a unique flavor and color to many Spanish rice dishes, and for its Manchego cheese, produced from sheep’s milk.

To the east of Castilla la Mancha and beneath Catalonia on Spain’s Mediterranean east coast is Valencia: the birthplace of the famous paella. The ubiquity of this dish is owed to the fact that Valencia is Spain’s chief rice growing region, although the area is equally well known for its citrus fruits, exporting oranges, lemons, satsumas and clementines worldwide. It’s worth noting that paella is not exclusively a fish dish; variants including chicken or meat are equally common.

Occupying the majority of southern Spain and its south coast, the region of Andalucía is responsible for providing many of Spain’s iconic aspects such as bullfighting, Spanish guitar, flamenco dancing and tapas. This far south, with the coast of Africa just a hop away over the water,  constant sunshine and high temperatures are virtually guaranteed and the resorts of the Costa Almeria are among the most popular in the country. But away from the packed beaches Andalucía offers a compact cross-section of all that is best about the rest of Spain; beautiful countryside, charming villages, National Parks, historic areas and mountain ranges. Proximity to the sea once again ensures a cuisine bursting with seafood flavors, but Andalucía is also a major growing region for olives. Serrano ham originates here and soups –including gazpacho, casseroles, cheeses and variations on the simple but delicious Spanish omelets are all staples of the Andalucian menu.

Amy is a guest blogger from Easyjet who provide flights to Malaga and flights to Madrid as well as other destinations in Spain for your own gastronomic tour!

No related posts.

It doesn’t take much at all to cause the chemical reaction that turns liquid ingredients into ice cream. It fact, you can even do it with two Ziploc bags if you want to experiment with how it works. You basically need a container with all of your ingredients surrounded by an outer layer of cold. That’s basically what an ice cream maker does, and an automated motor insurers all of the ingredients blend together smoothly. But whatever model you choose, you’ll notice the same basic set up that is common to all ice cream makers on the market. Even something simple like the Play and Make Ball essentially re-creates the same conditions.

You can usually get a good ice cream maker for around $100 these days. In fact, what is widely considered to be the best product on the market – the Cuisinart Pure Indulgence – usually retails for around $70. That’s a great price for something that will likely be a regular addition to your appliance collection. After just a few uses, you’ll see that a quality machine pay for itself over time. If you want something more expensive, there are some really great options that can produce a tremendous amount of ice cream. But the main difference with higher models is usually the fact they come with pre-freezing measures already built into the system.

With a simple machine, you’ll need to put the bowl in a freezer beforehand for several hours. This will ensure that you get the right chemical reaction with cool temperatures surrounding your ingredients. With a bit of planning this usually isn’t a problem although if you don’t have a frozen bowl, you obviously won’t be able to make any ice cream. With everything in place, all you have to do is mix the ingredients into the inner bowl and press the “on” button. You’ll see the motor start to grind and a special churning paddle at the center of the inner bowl. In as quickly as 25 minutes, your liquid ingredients will eventually turn into a solid product that can best be described as soft serve ice cream. If you want to harden it up to accompany things like chocolate cake or apple pie, all you have to do is put it in the freezer.

Obviously, good timing is involved in the process but if you have everything organized, there shouldn’t be any problems coordinating your ice cream making routine. It’s also a great way to get the kids in on the action because they can contribute their own flavor ideas as well. There are numerous recipes you can get online or you’ll be able to experiment with various flavor combinations once you get the hang of things. All you need are beginner recipes to serve as the base, and from there you can make additions to create your own flavors. It’s definitely an experience that combines spending quality family time together with a delicious treat everyone will enjoy.

This article comes from icecreamakers.com where you can find further reviews and information for purchasing the best ice cream maker for your family.

Related posts:

1. Not “Your Mother’s Wrinkle Cream”
2. How To Make Baba Ghannouj
3. 1 in 7 home kitchens would not pass health inspection

Fish Tacos

Makes 5 servings

10 Flour soft taco tortillas- warmed up (see package for heating directions)
1 Can Black beans, drained and mashed
10 Beer battered fish fillets
2 limes
2 cups Pico de gallo
2 cups cabbage mix
1 cup jack cheese
I can mild green chilis

Pico De Gallo:

4 large roma tomatoes, diced
1 large green chili
1/4 cup lime juice
salt and pepper
3 TBSP chopped cilantro
1/2 cup diced red onion
2 TBSP chopped parsley
1 TBSP olive oil

Dice tomatoes, chilis, onion and herbs. Combine oil, lime juice, salt and pepper and mix well. set aside for 1 hr or overnight.

Bake fish until crunchy and crispy. Using the juice from 1 lime, mix cabbage mixed into a bowl and add juice, set aside.

In a saucepan and black beans and mash with a potato masher until thick. Heat until bubbly and warm. Add can of green chilis.

To assemble tacos:

Place warm tortilla on plate, spread 1 to 2 TBSP of black beans on tortilla and then place fish on top. Next add the pico de gallo, then the cabbage mixture and then top with cheese.

Related posts:

1. Soft tacos with southwestern vegetables
2. Fresh Fish
3. What Are Haricot Vert?

Recently I had a craving for Prime Rib, but have not really felt well enough to venture out into the cold to go to a fancy place that charges high prices for my family of 6 to eat. I decided to try my own hand at making this classic holiday favorite at home. I have been cooking for many years, but Never tried doing this before! Here is how I did it and as you can see it came out great. the taste was so buttery!

The big key here is watching your internal temp. If you over cook it, you will end up with a brick. Also having a good pan is really important. I bought one just for this dish. It made all the difference and made it very easy.

Related posts:

1. The Petite French School- Lesson 5
2. Beef and Parmesan Pasta
3. Corned Beef and Cabbage

Despite the fact that Ningxia in northern China has only been growing grapes for wine production for the last decade, it has beaten off competition from the Bordeaux region of France in a blind wine tasting which was help in Beijing.

10 wine experts, 5 from China and 5 from France sampled a mixture of 5 wines from each region and ranked each wine individually. Surprisingly to everyone involved and the wine lovers across the world, a Cabernet Sauvignon from Grace Vineyards in Ningxia came out as the favorite bottle! In fact, the top 4 spots were all taken by bottles of wine from Ningxia, with a 2009 Medoc from Bordeaux being the highest ranking French wine in 5th position.

A similar wine test was carried out in 1976, which also had similar results, with Bordeaux wines being beaten by the New World wines.

Each bottle of wine that was used in the taste test was produced in either 2008 or 2009, with a price tag in China of 200-400yuan, which is around $30-$60. Many have argued this caused an unfair test as imported wine is levied with a 48% import tax!

Even taking into account the price difference though, the French wine experts all admitted that the Chinese wine has enormous potential and could become one of the world’s finest wine producing regions. There has been a huge increase in wine drinking over the last few years in China, and it is now the single largest export client of the Bordeaux region. The wine consumption in China is growing at such a rate that they expect it to overtake the USA within years to become the largest wine consuming nation in the world.

Many wine companies are now looking to purchase and grow their own vineyards in the Ningxia in order to cash in on the new area.

The event was arranged when a bottle from Ningxia was crowned the best Bordeaux style wine at the Decanter World Wine Awards in London.

So, when you start seeing Chinese wine on the shelves of the wine merchants in the coming years, don’t dismiss it as being cheap or inferior wine with giving it a taste first!

The author has worked in the wine and gourmet food industry for years and is interested in the development of new world wines.

Related posts:

1. Wine Delivery & Wine Tasting
2. The French Love Cheese & Wine
3. Wine; The Basics!

Certain Greek dishes (or at least; a number of Greek-influenced dishes) may be available to buy from your local supermarket and a number of restaurants may claim to specialize in such cuisine but to experience the truly authentic taste of Greece, one must go directly to the source.

Should you ever happen to take a holiday in Greece, these are the five dishes you simply must try:

Moussaka

Image accreditation: greek-recipe.com

Moussaka – a dish comprising aubergine (AKA eggplant), potatoes and meat – may not have originated from Greece (there is debate to whether it stemmed from the Mediterranean or Middle East where the dish is served in the form of a salad) but the Greek version of the dish is definitely the best known variety.  This variety is traditionally made with three layers; the ground layer is sautéed slices of aubergine whilst the middle is lamb mince cooked with chopped vine-ripened tomatoes, onion, garlic, herbs and spices which is then topped with béchamel sauce or an egg custard, depending on the chef’s/diner’s preference.

Moussaka is usually served warm – often with a side salad – to allow the flavours in the dish to really come through.

Strapatsada

Image accreditation: medcookingalaska.blogspot.com

Strapatsada (also known as ‘strapatso’) is a dish that is often eaten across all regions of Greece for lunch or as a light snack. The dish is popular due to its simple preparation method and low cost ingredients. Chopped tomatoes and olive oil are cooked in a frying pan to create a thick sauce and then beaten eggs are slowly added to the pan to create strapatsada, to which feta cheese and herbs such as oregano and thyme can also then be added to taste. And you thought standard scrambled eggs were good!

The dish can be served both hot and cold (depending on preference) and can be found in many Greek cafes and restaurants during the summer months, for this is when Greece’s tomato crops flourish.

Loukoumades

Image accreditation: angelothomas.com

Also known as “Greek honey dumplings”, this dessert comprises balls of dough which are flash fried to become crispy and golden brown on the outside, whilst remaining light and fluffy on the inside. Although there are several cuisines globally which have desserts containing fried dough, the Greek variant sees these balls spiced with cinnamon and lightly dusted with icing sugar once cooked.

The Greek often serve these delicious dough balls warm with a drizzle of honey and an optional dollop of natural Greek yogurt (a famed accompaniment for honey) on the side. Loukoumades are sold to locals and tourists from more than a handful of street stalls, sweet shops and restaurants dotted around the country.

Fasolada

Image accreditation: RobW_

Often referred to as the “national food of the Greeks”, fasolada is a hearty, meat-free soup dish which is made from stewed white and/or lima beans, olive oil and a selection of vegetables. Typical ingredients of this nutrition-rich and healthy meal include plum tomatoes, carrots, onion, celery, bay leaf and parsley but the dish is such a staple in the Greek diet that many different recipes for it exist across the islands.  The soup’s high bean content means it is a thicker broth than many other soups making it filling. Many also like to add a sprinkle of feta cheese to the surface of this soup.

Fasolada is often served hot with crusty bread during the winter and on occasion; cold during the warmer months. There are Brazilian and Italian versions of the dish but each of these is typically not suitable for vegetarians.

Souvlaki

Image accreditation: 123rf.com

Whilst exploring a new country, sometimes it can be hard not to give into the tempting accessibility of fast food. If a quick but tasty meal is required whilst on holiday in Greece, you are sure to find somewhere the sells souvlaki – typically lamb meat and chopped vegetables grilled on a skewer (though chicken and pork variants are sold for those tourists less familiar with lamb) – close by.

Souvlaki can be served straight from the skewer on which it is cooked, wrapped in pita bread with garnishes and sauces added and/or with a side helping of chips. Yes, this dish is basically a kebab but when cooked in the traditional manner, Mediterranean flavors are sure to dance across the tongue instead of merely serving the purpose of filling in a hunger hole temporarily.

The author of this guest post – Ella McKenzie – tried all five of these dishes whilst on a luxury villa holiday to Greece that she booked with Simpsons Travel. She would recommend them to anyone planning on taking Crete holidays. 

Related posts:

1. Top 10 Most Commonly Mispronounced Food Dishes
2. What Wines Go Well With Hanukkah Dishes?
3. List of French dishes

The oven

Gas ovens are the choice of many older consumers as they cook a fantastic roast.  This is due to the fact that the moist heat prevents the meat from drying out as can happen with an electric oven.  The drawback with gas is that you need a fan assisted model to achieve truly even temperatures.  The main advantage of an electric oven is that it provides the versatility of programming.   In addition you achieve an even temperature throughout.

The grill

When cooking on a gas grill you are provided with instant heat as soon as you turn it on; meaning you can get cooking right away.  However, traditional gas grills don’t provide even heat distribution, which can lead to over and undercooking of sections of food.  In contrast an electric grill provides even heat.  Also there is with many models the option to switch to half-grill mode, which is more economical.  Of course electric grills take longer to warm up than gas alternatives and you can be stood around for a few minutes before they reach cooking temperatures.

The hob

Again, the gas hob provides instant heat, which allows quick cooking capabilities.  It is also very easy to control and measure heat settings of a gas hob as you are able to use your eyes to judge.  The downside is that cleaning a gas hob can be tricky and time consuming due to the fact that there are numerous nooks and crannies.  Electric hobs have the advantage of being easy to clean as they are flat.  However, the time that they take to heat up is again a negative and it is more difficult to judge the heat setting as the plate will switch on and off in an attempt to maintain a level temperature.

Considering cost

Electric cookers and gas cookers cost about the same, with prices ranging from just into the three figure brackets, right up to four figures.  You can even go for duel fuel options, which incorporate the best of both worlds.  Do be aware however that a duel fuel cooker will cost more than a single fuel model.
So the choice of whether to look at gas or electric cookers is really down to personal preference and should be weighed against the kind of foods you cook most often, your patience levels and how much you hate cleaning.

About the Author:

Paul Banburry is a father and husband who loves to do a bit of cooking.  He persoanlly prefers to use electric cookers, but relaises that gas cookers do have their own benefits too.

Related posts:

1. Mediterranean-style grilled salmon
2. Vegetarian kebabs
3. Easy Ways to Cook Whole Grains