Used and New Modular Buildings

2012 has been a busy year for iModular.com’s network of modular building and mobile office trailer web sites and blogs. Thousands of companies across several industry sectors have either started using these web sites or returned multiple times to find used and new modular buildings, portable classrooms, storage containers and mobile office trailers for construction job sites. “We are honored to help large and small companies alike find the modular space solution they need at the absolute best price to rent or buy. Our goal is to help buyers buy smart and give quality modular suppliers more sales opportunities,” stated Matt Banes, iModular.com President and Founder. iModular.com and its sister web sites provide tips, advice, classified listings and quick price request tools for all types of modular and portable buildings. Local suppliers and manufacturers receive regular price inquiries through these web sites from prospects around the United States and abroad. It takes approximately two minutes for a visitor to complete an online price request form found on any of the sites and within the same business day local suppliers respond via telephone to answer questions and provide pricing. iModular.com’s sister web sites are www.buyausedmodularbuilding.com. www.iModularbuildings.com. www.modularchurbuildings.com and www.rentamobileoffice.com.

Smart Cooking Tips You Can Use Starting Today

There are some basic cooking tips that anyone can learn to use in the kitchen. With today's busy lifestyles, knowing and using some basic cooking tips can save you time and reduce stress in the kitchen.
The following is just a small handful of the many basic cooking tips that you can incorporate into your everyday life to save time and money.
There cooking tips are used by the best chefs around the world to maintain order and harmony in their kitchens. Here are the top ten most common cooking tips that the at home chef and can start using today.
1. Use a small note pad or a white board on your refrigerator to record items you need to get on your next trip to the store.
2. Prepare all your ingredients before beginning to cook. This includes all chopping, mixing and measuring as part of the preparations.
3. Start cooking the dishes from the longest to the shortest. You can do prep of other items in between so everything is ready at the same time.
4. Keep several kitchen timers in your kitchen and set one for each dish. This allows you to concentrate on the task at hand rather than mentally timing each dish.
5. To keep your mixing bowls from sliding around while you are stirring or whisking, place it on a damp kitchen towel.
6. Keep a supply of disposable vinyl gloves handy to keep your hands from becoming stained by certain foods or irritated by hot peppers or onions.
7. Cooking spray can keep foods from staining your plastic utensils or storage containers. Spray them before adding food or using the utensil.
8. Place a toothpick between the pot and the lid to prevent a pot from boiling over. This technique also works with covered casserole dishes.
9. Keep pasta, custards, and milk from boiling over by coating the inside of the pot lid with vegetable oil.
10. When using a double boiler, place a few marbles or a clean jar lid in the bottom pan. If the water gets low, these objects will rattle, warning you of the problem.
Here are a few tips on handling food:
­ Run bacon under cold water before frying to reduce shrinkage
­ Add a tablespoon of bicarbonate of soda I while soaking beans to reduce gas attacks
­ Adding salt or vinegar when boiling eggs will keep the egg in the shell if it cracks.
­ Boil corn for three minutes directly into boiling water, without salt to maintain the taste level.
­ Freeze cheese for 25 minutes to make grating easier.
­ Soak wilted veggies in 2 cups water, 1 tablespoon vinegar to help bring them back to life.
Many of the best chefs cooking tips have to do with minimizing work, especially clean up and cooking foods correctly. These master chef cooking tips will help streamline and speed up the cooking process and make you a better cook.

Joel Williams is a recognized authority on the subject of cooking. His website, http://www.areyoureadytocook.com provides a wealth of informative articles and resources on everything you'll ever need to know about cooking.

The Cooking Tips For Gas Grills That Every Griller Needs to Know

When preparing food for the grill, the greatest challenge for home cooks is that grilling is an intense form of direct heat cooking, and controlling the heat can be tricky. Although most people see it as easy, grilling is actually one of the most challenging of the basic cooking methods. If cooking is like driving a car, grilling is like being strapped to a rocket ship! Now more than ever, creative home cooks are looking for the best cooking tips for gas grills. As the weather starts to get nicer and the great outdoors beckons, attention starts to turn to outdoor cooking - and gas barbeque grills can't be beat for simplicity and convenience. But grilling only becomes EASY when you know these important cooking tips for gas grills that are guaranteed to improve your results. Grilling, like any basic cooking method, can be mastered. These cooking tips for gas grills will get you started on the road to expert grilling any time of year.
Preparing Recipes for the Grill
Cooking all recipes for the grill starts with understanding how the grilling method acts differently on different types of foods. Because grilling is an intense heat form of cooking, careful product selection is extremely important. The grill will not tenderize meats so you must start with a tender product if you want to end with a tender product. Marinating meats when making recipes for the grill is the best way to apply some tenderizing properties before cooking. The product itself is also an important consideration because you want to make sure it will be able to withstand this form of direct high-heat cooking. Different products will handle this differently and some are just not the best choice for standard grilling. A very delicate fish, such as tilapia, will not perform very well on the grill because the high heat may burn the outside of the fish before the inside cooks at all. Another consideration is when grilling combinations of different foods, as in skewering vegetables. A mushroom will cook faster than a carrot or potato, for example. You will achieve far better results by par-cooking the "harder" items prior to skewering so that all vegetables are the correct done-ness at the same time. Once you have considered the differences in the types of foods you will be grilling and preparing them accordingly, the basic procedure for creating recipes for the grill is:

1. Heat the grill on HIGH with the lid closed to heat up the coals and grates to as hot a temperature as possible.
2. Brush the food item with the oil of your choice and place it on the hot grates - presentation side ("pretty side") down.
3. For GRILLING, leave the grill cover OPEN.
4. After a few minutes inspect the item. You are looking for the item to start to brown around the edges and to see pink (almost clear) moisture bubbling up to the top. This will be your signal that the item is 75% cooked on one side and that is the time to flip it.
5. Do not use a fork to flip the item and do not puncture it in any way - because that will allow precious juices to escape.
6. Using an instant-read thermometer - because this is the only real way to know when something is done - remove the item 5-10 degrees BEFORE the desired final internal temperature.

A Gas Grill Cooking Twist
Although GRILLING is always done with the lid cover open, gas grill cooking can incorporate additional cooking methods that make it preferable to cook with the grill cover closed. With the grill lid closed, the grill changes from a CONDUCTIVE cooking vehicle to a CONVECTIVE cooking one - more like your oven. Of course you could just use your oven for using these cooking methods, but outdoor cooking does have some advantages over indoor cooking - particularly in warmer weather. So how do you turn your dry heat, direct source cooking vehicle (the grill) into one that can utilize a moist convective cooking process? It's actually a pretty cool technique for gas grill cooking. This is a trick I use most often with delicate fish, such as tilapia. First, I turn the heat OFF on the side of the grill that my tilapia will cook. Then, I add a pan of water to the bottom of the other side of the grill - right on top of the heat elements. Keep in mind that this "water" can be any kind of liquid you like. I use shrimp stock sometimes with fish, but you can season it with chicken broth, wine - anything that is liquid and imparts nice, complimentary flavors to the product you are cooking. Then, the fish is placed either directly on the grill (if you have a flat grate option) or you can put it in a cast iron pan and put it on the grill grates. The rest of the procedure for this type of gas grill cooking follows the normal grilling process - cook with your eyes and observations, flip after 75% done, use a thermometer to determine final temperature and remove a bit "early" to allow for the carry-over cooking that occurs. And that's it, now you can consider gas grill COOKING in addition to standard GRILLING for great outdoor cooking results.
Gas Barbeque Grills vs Charcoal Grills
You will hear from many self-proclaimed GRILLMASTERS that the traditional charcoal grill is far superior to the gas barbeque grill, but the gas grill has many advantages that make it a great choice for any outdoor cooking situation. I will admit that the charcoal grill provides opportunity for a deep, smoky flavor that is not fully achievable with the gas barbeque grill, but after that all of the "pros" go into the gas grill's column. For starters, the gas grill is much easier and safer to start because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the food. Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you can empty and clean the grill and no messy coals to dispose of. The other nice thing about gas barbeque grills is that they allow for consistent heat throughout the cooking process. With the charcoal variety, the cook has to really control the heat by actually moving products closer and further and this takes some practice and experience.
These cooking tips for gas grills seem simple but they truly are the difference between great grilling results and disappointing meals. The next time you get ready to grill, remember that careful product selection and a basic understanding of cooking methods is all you need to master the barbeque grill, creating outdoor meals and memories for life.

Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses. You CAN learn to cook without written recipes by taking his FREE cooking class that will change the way you think about cooking forever!

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Mind Blowing Tips For Cooking Meat and Fish Product Urgently

Did you know that it is dangerous and unhealthy to eat meat or fish that has been frozen, cooked, refrozen, then cooked again? Kathryn Boor, a professor of microbiologist and chairwoman of the food science department at Cornell University say that "there is nothing bad or dangerous about that process as described..." but you can not answer the question unless you know the whole history of how the food was handed at every important point.
Staphylococcus aureus contaminates fish or meat, and the warm dish left on the back of stove overnight, and you wouldn't see or smell anything, but you could have a problem of not cooking out of it. On the other hand, if the food is handled without any contamination or temperature abuse, recooking the food and eating it is not dangerous at all. Sometimes when a question like this arises, it is because someone already knows that they have done what they are not suppose to which might have resulted in contamination or bacterial growth.
There is an ideal conditions for contamination or bacterial growth in warmth, moisture, organic material and time limit. When you unfreeze meat quickly, cook it quickly, then freeze it again quickly, there is no problem at all, though, it might get mushy in texture, but it is not dangerous.
Fish is more likely than beef to have textural problems and this is because it is more fragile. The best rule in life is that when in doubt, please throw it out, and usually when people call with lot of questions like this, they are already in doubt.

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Well-Done, Medium-Rare, Rare - What Do They Mean? Explanations and a Quick Tip For Cooking Your Meat

Medium-rare, well-done, rare...sometimes it seems like these terms are all relative. When you ask for a well-done steak at a restaurant and it comes back pink, is it okay to complain? If you're preparing meat for guests, how can you cook it to their desired doneness? We'll tell you exactly what each term means and share a helpful tip for perfectly cooking your meat!
Here are the generally accepted definitions of each level of doneness:
Rare: A rare piece of meat will have a bright red center, and its outside will be brownish-gray. The center will be warm, but not hot. (approximately 125 degree core temperature)

Medium-rare: The center of a medium-rare piece of meat will be slightly warmer and reddish-pink instead of red. (approximately 130 degree core temperature)
Medium: A medium piece of meat will have a large band of pink through the middle, but will be primarily grayish-brown throughout. (approximately 145 degree core temperature)

Medium-well: A medium-well piece of meat will just have a slight hint of pink in the middle. Otherwise, it will be primarily cooked through and will feel quite firm. (approximately 155 degree core temperature)
Well-done: A well-done steak should show no hint of pink whatsoever. Its center will be grayish-brown throughout and the outside will be nicely charred. (approximately 165 degree core temperature)

If you want to tell how done your meat is without cutting into it, use this easy trick: Feel the heel of your hand (that's the fleshy part between your thumb and your wrist). When your hand is open and relaxed, a rare steak will feel as soft and tender as the heel of your hand. Now pinch together your thumb and forefinger and feel the heel of your hand again. It's a bit firmer now. This is what a medium-rare steak feels like. You can then move down the line, pinching each finger, and feel the heel of your hand get firmer and firmer. When you pinch with your middle finger, the heel of your hand is the firmness of a medium steak, your ring finger a medium-well steak, and your pinky a well-done steak. Now all you'll have to do is poke your steak a little bit and you'll be able to tell its level of doneness.

15 Basic Cooking Tips To Make Your Life Easier!

There are some basic cooking tips that anyone could learn and use to help out in the kitchen. With today's' busy lifestyles becoming more prevalent, learning and using these basic cooking tips will save you time and headache.
The following fifteen is just a tiny handful of the many basic cooking tips that you could integrate into your everyday life to save time and money.
o Bacon: Reduce shrinkage by running cold water over it before frying.
o Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
o Boiled Eggs: Add some vinegar or a little salt to the boiling water when boiling eggs. This basic cooking tips will keep the egg in the shell if it cracks.
o Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
o Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.
o Spaghetti Sauce: Add a small pinch of bicarbonate of soda to your spaghetti sauce to lower the acid taste from the tomatoes.
o Corn: Place the corn directly into boiling water, and do not add salt. Do not boil corn for more than three minutes. Overcooking reduces the taste level.
o Frozen Vegetables: When they are stuck together, simply run boiling water over them.
o Grating Cheese: Freeze for twenty five minutes before grating. It will shred so much easier.
o Pancakes: Use a small amount of sugar in the batter and they will brown more quickly.
o Pie Pastry: Substitute one teaspoon of vinegar for one teaspoon of the cold water called for in the recipe and the pastry will be much flakier.
o Quick Sauces: Use condensed cream soups such as cream of mushroom, cream of chicken, cream of tomato, cream of celery, to make fast and easy sauces.
o Quick Tenderizer: Use vinegar as a meat tenderizer. Add a tablespoon to water when boiling meat or ribs for stews. This basic cooking tips will help tenderizer even the toughest meat.
o Wilted vegetables: Soak wilted veggies in two cups water, one tablespoon vinegar to help bring them back to life.
o Wooden Skewers: Soak all your wooden skewers in cold water for twenty minutes to prevent them from burning.
Inspiration could be considered to be one of the key ingredients to writing. Only if one is inspired, can one get to writing on any subject especially like cooking.
Use some of these basic cooking tips to make your life in the kitchen more enjoyable.

Andrew Chin is a recognized authority on the subject of Cooking. His website Cooking Smarter provides a wealth of information on everything you will need to know about Cooking Tips.

Salmon - Cooking Tips For Cooking Salmon in the Oven

Salmon is a healthy and flavorful fish. It is rich in omega 3s, which are good for the heart and it, can be used in many different recipes. If you are looking for cooking tips for cooking salmon in the oven, read on for some handy hints about how to bake this tasty fish.
First of all, you should preheat the oven to somewhere between 350 and 450 degrees F, depending on what the recipe recommends. If you are not following a recipe, keep the temperature near to 350 degrees F because it is easier to accidentally overcook the fish if you choose a higher temperature.
Preparing the Salmon for Baking
You might like to use a store-bought salmon rub or make your own. Try a mixture of salt, chili powder, and paprika for a spicy flavor or mixed herbs for an herby flavor.
Perhaps you prefer to use an herb butter, like basil butter or dill butter. If you want to keep the flavors simple, you can use a little olive oil and some lemon or lime juice with the fish. You can prepare the fish a few hours before you cook it in the oven if you want.
Glazes are also popular with salmon and you can make a glaze for salmon by baking a sweet fruit like pineapple or peach on top of the fish. The juices will run over the fish as it cooks.
What about making your own salmon marinade recipe? Try a mixture of white wine, ginger, olive oil, lime juice, and brown sugar and marinate the salmon in this for half an hour before baking it.
How to Bake the Fish
Line a baking sheet with aluminum foil. This is optional but it does make cleanup easier afterwards. Put the fish on the baking sheet and bake it for ten to twelve minutes, or until it is opaque all the way through. The exact timing depends how thick your salmon fillet is. Salmon usually needs ten minutes cooking time for every inch of thickness.
Salmon should be tender inside and cooked to medium rare, for the best results. Overcooking is one of the worst things you can do to fish, so keep an eye on the salmon as it cooks. Remember that it keeps cooking on the baking sheet once you have taken it out of the oven. When the fish is barely pink right the way through, it is cooked perfectly.
Another way of baking salmon is to make a foil parcel. This helps to seal the juices in and ensure the fish comes out succulent and tender. Simply add the fish to a square of foil, add some lemon or lime slices and maybe some dill, cumin, chili powder or another flavor, and then loosely twist the foil at the top to make a foil package. This cooking method is known as "en papillote."

You might like to try some tasty Mexican recipes if you enjoy cooking fish. Contrary to popular belief, fish features in plenty of easy Mexican recipes because Mexicans living near the coast enjoy combining fish and seafood with classic Mexican flavors, to make the most delicious dinner recipes.

Tips for Cooking Beef

Cooking beef does require some special techniques, but once achieved the results are delicious. There are various ways that you can cook beef, and there are also many different cuts of beef. The steer (cow) when it is cut up has nine primary sections of beef. They are as follows: chuck, rib, brisket, shank, flank, short loin, round, sirloin and tenderloin. Some cuts of beef are more tender than others. The tenderloin is the most tender and expensive cut of beef.
You can cook beef in a pan, crock pot, pressure cooker, oven, barbeque grill, or even on an open fire. Depending on the beef recipe that you are cooking will determine the device that you should utilize to get the best results.
There are two instruments that you should have available when cooking beef. And, those are a good knife and a meat thermometer. A meat thermometer is utilized to make sure the meat is properly cooked. This is especially important when cooking a large cut of beef like a roast. And, a good knife is needed to cut or trim your beef to your liking prior to cooking. Purchasing a good set of knives for your home kitchen will help you in preparation time.
Always season or marinade your beef before cooking, this is one of the most important tips for cooking your beef. Whether it is marinating the beef overnight or just plain salt and pepper on a steak. This does enhance the meat's flavors greatly. Here is a marinade recipe that can be used on steaks that is simple to prepare and it tastes great.
Marinade for Beef Recipe
Ingredients:
1/2 tbsp Cumin spice
1/2 tbsp Italian seasoning mix
2 tbsp Garlic & Onion powder
1 tbsp of Salt (Kosher if possible)
1 tbsp of Honey
Red wine vinegar 4 oz
Soy sauce 4 oz
Teriyaki sauce 4 oz
Worcestershire sauce 4 oz
Preparation:
Combine the marinade ingredients in a large mixing bowl and mix well. Pierce the meat and place it in a plastic or glass container and cover. Pour marinade over meat and refrigerate for 3 to 6 hours. Remove from the refrigerator at least 10 minutes before grilling.
Beef Recipes
The art of cooking a good steak is learned with practice. Searing and timing the steak makes all the difference in the flavor. Whether you like it rare, medium, medium well, or well done, it's knowing how many minutes to cook the steak on each side depending the thickness of the cut of beef.
There are various cooking charts available online to help you with the timing involved with cooking beef. An undercooked or overcooked steak is the most common error for novice cooks. Once you've mastered your techniques like a good chef you will know when it is cooked to the desired outcome. Below are 3 delicious beef recipes.
Marinated Flank Recipe (Grilled)
Ingredients needed:
1/3 cup of vegetable oil
1/4 cup of soy sauce
1/3 cup of red wine vinegar
3 tablespoon of fresh lemon juice
1 1/2 tablespoon of Worcestershire sauce
2 tablespoon of Dijon mustard
3 cloves of minced garlic
1/3 teaspoon of ground black pepper
1 - 2 pounds of flank steak
Preparation instructions:
In a bowl, mix olive oil, vinegar (wine), cup of soy sauce, lemon or lime juice, Dijon mustard, Worcestershire sauce, black pepper, and garlic.
Place flank in a large dish. Pour the marinade on the steak, turning to coat the meat.
Keep covered and leave it refrigerated for 5 hours.

Preheat the grill to medium to high heat. The grill grates should be oiled.
Place steaks on heated grill, the marinade should be discarded.
Grill the meat for 4 to 6 minutes each side, or until your desired liking.
Roast Beef Tenderloin (Oven)
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Complete Time: 65 minutes
Ingredients needed:
2 pounds of beef tenderloin
1/2 teaspoons of salt
2 cloves of minced garlic
2 tablespoons of olive oil
1/2 teaspoons of pepper
1/2 teaspoons of marjoram leaves (dried)
Preparation:
Set oven to 425 degrees. The beef tenderloin will have one end that is smaller and thinner than the rest. Tuck 6 inches of this end under the rest of the tenderloin. Tie the tenderloin at 3 inch intervals with kitchen string to keep its shape. Place on a rack in a roasting pan.
In a bowl, add salt and garlic together and mix until pasty. Add pepper, oil, and marjoram and mix well. Rub the mix on the beef. Place the thermometer in the thick tenderloin section.

Roast for 35 to 45 minutes at 425 degress, or until thermometer reaches at least 140 degrees Fahrenheit Remove from oven and cover beef tightly with aluminum foil. Let it stand, covered with aluminum foil, for 15 minutes. The temperature and all of the beef's juices redistribute around the tenderloin at this time. Remove thermometer and string; then carve your beef tenderloin. This recipe serves 6.
Kabobs on the Grill (Beef)
Ingredients needed:
2 pounds of beef round cut in bite size cubes
2 teaspoons of pepper
2 teaspoons of salt
1 teaspoon of onion garlic powder
a cup of extra virgin olive oil
a cup of soy sauce
Preparation:
Combine all of the ingredients in a Ziploc bag or plastic container and let the beef marinade for 1 to 3 hours. You can also let it marinade overnight if you like.
Use 6 to 9 inch wooden skewers for the kabob, however first soak them in a bowl with water for 30 minutes so that they do not burn on the grill.
Now start by piercing the beef pieces with the skewers, you can also add vegetables to the skewer.
Place skewers on grill with medium high heat and turn every 15 minutes.
Beef is done in 45 minutes. Serves 4
The most important tips for cooking beef are the following:
Select the proper cut of beef for your recipe.
Marinade and season your beef.
Use a meat thermometer.
Use a good knife for trimming and carving.
Don't undercook are overcook your beef.

You can get creative with your beef recipes, and there are thousands of recipes available for you to try. The Internet is an excellent resource and has an endless list of recipes available. Bon appetite!

Five Practical and Easy Tips For Cooking a Turkey

Believe it or not, cooking a turkey is actually pretty easy once you know the trick to it. Take a look at these 5 practical tips tips that will make your next turkey cooking session go that little bit more smoothly.
Tip #1 for Cooking A Turkey - Planning Counts.
Planning is very important when it comes to cooking a turkey - especially a frozen one. Frozen turkeys take a couple of days to thaw - especially the larger ones. If you want to cook a frozen turkey, you will need to defrost it first, so it's best to have some idea when you will be eating it. Smaller frozen turkeys can be defrosted in a microwave in an emergency, but bigger ones need to be done the slow way.
Fresh turkeys can be cooked right away, but in most places they are only available around the time of the Thanksgiving holiday - unless you are able to request your butcher or grocer to order one in specially for you.
If time is not on your side and you must have a turkey right away, it's best to buy a smoked turkey. The advantages of buying a smoked turkey is that it comes fully cooked when you buy it. All you will have to do it heat it up and serve it. It does not get any easier than that.
Tip #2 for Cooking a Turkey - Check With a Meat Thermometer
Different sized turkeys take different lengths of time to cook, and cooking times are only a guideline, as not everyone's oven is exactly the same. The best way to be sure that a turkey is fully cooked is to use a meat thermometer - do not remove the turkey from the oven until the internal temperature of the meat is at least 165 degrees Fahrenheit - place the meat thermometer into the deepest part of the breast or thigh for the most accurate reading.
Tip #3 for Cooking a Turkey - Don't Stuff It
Stuffing that is cooked inside the bird tastes different because it has been soaked in turkey fat. It's best to avoid that stuffing, however, as it is very unhealthy because of all of the fat. It can also be unhealthy because of the risk of bacteria contamination inherent in cooking the stuffing inside the bird.
Your turkey will cook more quickly if you leave the stuffing out - make it separately instead. If you want to season the bird as it cooks, place a bundle of herbs or aromatic vegetables in the bird, and discard them once the turkey is cooked.
Tip #4 for Cooking a Turkey - Try a Cooking Bag
Instead of using a turkey baster to keep the turkey moist, try putting the whole bird in a cooking bag - that will trap all the moisture in with the turkey, making it impossible for the bird to dry out. Cooking a turkey in a bag like this is a much easier, and more efficient way of ensuring that it stays nice and moist.
Tip #5 for Cooking a Turkey - Leave to Stand for 30 Minutes
When you take the turkey out of the oven, leave it to stand for 20 to 30 minutes. The turkey continues to cook on the inside for a while after it has been taken out of the oven, so for best results, don't try to carve the turkey until the juices have settled.

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