Sunday, 22. November 2009
Crock-pots… almost everyone has one, but do they use them? Many just stay in the cupboard, completely underused. Slow cooking has been used for hundreds of years to get the most out of food, but it used to be a lot more work than it is today.
Ancient History
People have been slow cooking their meals ever since they learned how to smelt iron and make a pot. A large kettle could be simmering over the fire throughout the day, or a small, covered Dutch oven could be set into the coals for cooking. It has long been known that slow cooking has many benefits for our food. The downside to the old methods is the constant tending needed for the fire, as well as frequent stirring of the food.
Slow cooking tenderizes even tough cuts of meat through the gradual softening of the fibers in the meat. The low heat gradually melts the natural collagen within; making a delicious, thick, and gelatin-rich meal that is full of nutrition. Long cooking times over low heat slowly breaks down the fibers in tough root crops like rutabagas, parsnips, and turnips. It also tenderizes stored crops like dried beans and lentils until they are not only tender, but also delicious.
Today’s Crock Pot
In the’50s, Naxon Utilities Corporation of Chicago created the first slow cooker. It was called the Beanery All Purpose Cooker, and it was designed to help people cook baked beans. It was basically a ceramic pot that fit inside a metal pan with heating elements around the inside. This kept the heat even all around the food, but kept it out of direct contact.
In’70, Rival bought Naxon. They took a look at the Beanery and renamed it the Crock Pot. In the early 70s, more women were working outside the home than ever before. The Crock Pot helped them to still provide a hot meal at the end of the day to their hungry families even though they were working all day.
As the years have passed, the Crock Pot has been improved. With features like removable ceramic inserts for easy cleaning and more settings, it has become more useful than ever before. Unlike older models that only had High and Low settings and were in one piece, making cleaning difficult; the newer models often feature a Warm setting as well as being easier to take care of.
Long ago, women cooked many different meals slowly over the fire. Today, our crock-pots offer even more versatility. Stews, roasts and casseroles are very common meals that are made every day in the crock pot, but you can also make dishes like lasagna, sweet and sour chicken, and even your best chicken noodle soup recipes in your slow cooker.
You can also emulate your ancestors and bake breads by slow cooking. The more you use your crock-pot, the more creative you will get. You may even try desserts and dips if you get adventurous.
When you are choosing a chicken noodle soup recipe you can choose from so many different cuisines. Almost every single one has a version of chicken soup. Do you want one like Grandma used to make? How about a Mexican version? An Asian soup?
Posted in Cooking by Ken Kudra -
Tuesday, 17. November 2009
It is not news that the cuisine of America and the cuisine of Mexico are quite different things. Mexican food recipes, for example are certainly not all that similar to those found in America. Strangely enough, Canadian food is rather similar to our own, as is often the case with neighboring countries – so why is the culinary tradition of our southern neighbor so different than ours? Mexican recipes use different ingredients than we commonly see in the average grocery store and create flavors, which seem exotic to American palates.
Some Mexican Food History
There are two important reasons why Mexican food differs so greatly from the standard fare in the United States. One is historical. Unlike the United States, Mexico spent a much longer time as a Spanish colony than did the US. It is true that parts of the US were originally Spanish territories, though the Spanish colonial period lasted for a much briefer length of time here, with the influence of Spanish cuisine being pronounced mostly in regions, which were once Spanish territory, largely those bordering Mexico.
Most of the US was instead colonized by settlers from northern Europe, with cuisines, which differed greatly from Spanish cooking. These immigrants had a much greater influence on the culinary scene in the fledgling nation, accounting for much of the difference in Mexican recipes and those having their origin in points north.
European settlers arriving in Mexico came largely from Spain for a long time, having a much larger influence on the diet of the country than any single immigrant group in the United States ever did. In fact, many traditional Mexican recipes are directly from Spain or are adaptations of Spanish classics using local ingredients where the ingredients used in Europe were unavailable locally. The predominant influence of this one cuisine led to a mixture of Spanish and native cuisines, which evolved into what, we now know as Mexican food.
Mexico has of course had significant numbers of arrivals from outside of Spain since, especially settlers from Syria and Lebanon, who brought one of their traditional dishes – shawarma with them. This has been adapted into the Mexican classic al pastor. However, the Spanish influence is stronger than any other in the Mexican kitchen is.
Since the US has a much more diverse population, no single nationality’s cuisine ever assumed quite the dominance over American cooking as can be seen in Mexico with Spanish influence. The development of Mexican food is largely the product of two cuisines rather than many melding together over time.
Different Ingredients
The other important factor behind the difference in the cuisines of the two countries is geographical. The Spanish had to adapt to the ingredients, which were available in Mexico, just like the pilgrims learned to cook the local produce in Massachusetts. In Mexico, ingredients like corn, chilies, avocados, pumpkins, tomatoes and others which were new to the conquistadores quickly became staples and were cooked along with old world ones like rice, coriander and olives.
This fusion of ingredients native to Mexico and those brought from Spain and the cooking methods of both old world and new is what brought Mexican food to fruition. In fact, this is probably the most popular fusion cuisine in the world, though people rarely think of Mexican food as anything but its own distinctive cuisine, which of course it is as well. From Mexican food recipes like huaraches to menudo, mole to Mexican casserole recipes, Mexican food is something with a flavor which is uniquely its own.
MexicanFoodRecipes.org is the place to look if you want to find the most comprehensive list of excellent Mexican recipes all in one place. We have everything from tacos to tamales and fajitas to casseroles, soups, salads, salsa recipes and everything else you can think of, which you can cook yourself at home with ease.
Posted in Cooking by Ken Kudra -
Sunday, 15. November 2009
There are many different ways to make pumpkin soup. While you may not be able to think of many variations off the top of your head, there are many different recipes for this soup beyond the creamy classic version. One such easy version involves pouring honey over the pumpkin, garlic, and onions before roasting them. The roasted vegetables are then made into a delicious soup.
Another easy pumpkin soup variation to try is pumpkin and cheese. This is a simple soup you can make using canned pumpkin puree. Simply add in your ingredients like spices, cream, broth, brown sugar and some grated cheddar cheese. Serve this soup with some fresh rolls or melt some grated cheese on top until it is bubbly and delicious.
A further variation on pumpkin soup uses Marsala wine and real maple syrup. The rich flavors combine to create a delicious soup. Always use real maple syrup for this variation. Imitation syrups do not create the same flavors in your soup.
You can also change the flavor of your soup by trying a new cuisine. Take your basic pumpkin soup and change the spices. Before you know it, you will have a Mexican, a Thai, a Haitian, or a Jamaican soup instead. While they all started with the same base, the spices will prevail, changing the flavor and making a new soup.
For a more exotic flavor, try pumpkin ginger soup. Ginger will give this creamy soup a bit of heat and Asian flavor. If you like it hotter you can add some chilies as well. Garnish the soup with a little chopped cilantro and pumpkin seeds. If you like a whiter soup, try using white pumpkin. This soup is not your average pumpkin soup! Serve it as an appetizer for an Asian themed meal or serve it alone.
Specialty ingredients can also alter the results of your soup. Bacon adds a nice smokiness to the soup, while chocolate will make the most delicious dessert soup. Pumpkin soup can be spicy, too. Peppers of various types as well as curry and other spices can be used to create a complex flavor. Peanut butter can make a distinctive soup when mixed with pumpkin and sausage. This is a fast recipe that can be put together in a short amount of time.
Ingredients you traditionally associate with fall like apples are often added to pumpkin soup. You can use other winter squashes like butternut or acorn in your soup. Even sweet potatoes will add a new twist, adding their own sweetness and texture. Do not be afraid to use herbs to create different flavor blends in your soup. In the hot days of summer, try a chilled pumpkin soup that will help your guests cool down admirably.
No matter what changes you make to your pumpkin soup, you will be eating a delicious, rich soup that will fill you up. The velvety texture feels good in the mouth and the cream gives you a satisfying taste. Even if you do not have a lot of time you can make pumpkin soup. Simply make it in the crockpot and let it cook while you are busy.
A delicious pumpkin soup recipe will make your holiday dinner spectacular! Imagine serving an appetizer of rich, smooth pumpkin soup on Thanksgiving to all your relatives. They will be oohing and ahhing over the soup so much they may forget the turkey!
Posted in Cooking by Ken Kudra -
Friday, 6. November 2009
In North America, pumpkins refer specifically to a certain type of squash that is normally orange in color. In many parts of the world, they call any winter squash a pumpkin. Did you know that there are many uses for traditional pumpkins besides carving them for Halloween or making pumpkin pie?
Both the seeds and flesh of the pumpkin are edible and can be used in many recipes. The seeds are full of zinc, which is a mineral that is necessary for good health. Add the roasted seeds into cereals, snack mixes, breads or just eat them as a snack. If you have tasted pumpkin pie and butternut squash, you have a general idea how the pumpkin flesh will taste. This vegetable can be made into both savory and sweet dishes your family will love.
A whole roasted pumpkin can be quite a sight on the table. Pumpkin can be used to make delicious sweet breads. Drop in a handful of cranberries for a holiday dish. Spread pumpkin butter on your toast in the morning instead of butter. You can also use it in your morning granola with a dollop of yogurt for breakfast. Toss in a few toasted pumpkin seeds too.
Use pumpkin to make rich cakes, muffins, and cupcakes. Their spicy goodness is always welcome. Make a pumpkin roll with cream cheese filling to have for the holidays. It tastes great and looks pretty! Pumpkin cheesecake is a seasonal favorite in many places and it is easy to find in the fall and winter. Use pumpkin in cookies and pudding too. All of these recipes are great ways to get more pumpkin in your diet.
While many people have not tried pumpkin soup, it is a delicious way to include this versatile vegetable into a meal. You can make it spicy, creamy, and roasted or you can make it into chowder. Serve it as a complete meal or as an appetizer. Top the soup with a dollop of sour cream or a few toasted pumpkin seeds for a beautiful presentation.
Pumpkin is great to add to rice or pasta dishes. Try some delicious pumpkin risotto or make a filling for ravioli out of pumpkin. Mix chunks of pumpkin with other vegetables and make a roasted veggie dish. Mix pumpkin with cheese and polenta for something new. Pumpkin is full of vitamins like beta-carotene. Add more to your seasonal dishes and help boost your immune system for winter.
Add pumpkin to your morning by making pumpkin donuts, muffins, scones, and pancakes. Serve your pancakes with whipped topping or syrup. Pumpkin is so versatile it works equally well with sweet or savory. Mix up the flavors by adding crumbled bacon bits to your pancake batter.
Pumpkin ice cream, pie, and tarts can also be a great way to end a meal. They are not as sweet as cakes and cookies. This is a great way to add the flavor of pumpkin to your meal and celebrate the fall season.
Choosing recipes for creamy pumpkin soups will build up your collection of delicious delights for the holiday season. These creamy soups warm you up and taste marvelous. Take some time to explore thick creamy soups. They are truly a gourmet experience.
Posted in Cooking by Ken Kudra -
Sunday, 1. November 2009
If you are a coffee lover, you know how much of a difference the smell of a great cup of coffee makes in your day. There are probably days that it is the only reason you get out of bed. The smell drifts upstairs as you have the timer on your machine and there is nothing you can do to resist that first cup of roasted fresh coffee to start your day.
Everything starts somewhere and for coffee it is with the bean. While tastes may vary, everyone will have their favorite. You may be a nuts and bolts guy and love Maxwell House or you may be fancy pants and prefer a brand like Volcanica so you can get the Blue Mountain Blend. Regardless of what bean you like, there is nothing better than the flavor that roasted fresh coffee provides for you.
For the perfect cup of coffee, you’ll want to start with whole roasted fresh coffee beans that you grind yourself. By the way, you should only buy small quantities of whole beans, maybe enough for 1 or 2 months at a time and keep them in an air tight container to preserve freshness.
With the amount of companies out there that specialize in coffee these days, it is no surprise that there are plenty of coffee lovers who don’t even make coffee at home. Their quest is to get out of bed and get to the nearest Dunkin’ Donuts or Starbucks soon after awakening so their day can start. They are merely going through the motions until the first sip takes place.
If you brew your own coffee, an obvious consideration is your coffee maker. This is something that you can spend as little or as much as you want, depending upon what is important to you. There are those who merely need to get the coffee into their system to function so these individuals will buy just about any machine to get the magical black juice. However, if you are a true lover of coffee, you are at least going to make sure you get a machine with the optimal brewing temperature of 200 degrees.
On your quest for the perfect machine, do a lot of research and don’t believe everything you read. If you want an honest opinion, go to a neutral reviewing site or check out forums that are aimed at coffee lovers. Even after all of that, you are still going to want to taste a cup before you buy it. Most decent sellers will have machines of various types up and brewing so you can try the coffee from the machine.
There is no measure too far out for the perfect cup of coffee. If you don’t subscribe to this theory, then you’re probably not a die hard coffee lover, you are just using it for its magical powers. Then again, maybe you just haven’t had the perfect cup of roasted fresh coffee yet!
When you are considering buying gaggia platinum vision you should start to consider if you will use them at home. Like any shiny new thing it may seem like a great idea but if you aren’t going to use them then dont buy. Home coffee machines
Posted in Coffee by Bart Jones -
Friday, 30. October 2009
More and more consumers are realizing the need to evolve with the times to get green smart. Growing organic produce is the ultimate starting point for such environmentally friendly projects, thus the increase in the popularity of organic beverages.
Organic coffee beans derive from coffee trees grown under an awning of taller growing trees and plants, usually banana trees. These natural tree awnings are the perfect shield allowing just enough sunlight and rain to seep through. 50% shade is ideal for the slow growing conditions sought. The falling plant leaves serve as a natural compost and mulch layer at the bottom of the coffee plants to retain moisture and top quality soil profile. No synthetic pesticides may be used on organically certified products.
Coffee beans enjoy a very large market share and are of highest value to traders with an estimated 70 Billion US Dollars trade value capacity. In previous years pricing had been manipulated and farmers were easily paid peanuts for their efforts and hard work, but with continued economic development, minimum prices for the beans have been set, counteracting the harsh effects of dips in the business cycle.
When ready for harvesting, seeds are carefully picked from the coffee trees as a tree produces a mere 2.20 pounds of coffee beans per year. The beans are soaked in water until no pulp is present around the seeds. The seeds are then dried in the sun and weighed. After the weighing, the seeds are prepared for their long journey across the world to various coffee drinking countries. The seeds are sacked and re-weighed where it’s then stored in special organic produce store rooms and safe guarded until auction and final shipment is done.
A downside to organic produce is the scarcity of the products. Organic foods have a tendency to be associated with higher prices to consumers due to the products’ steeper pricing in relation to conventional products. Prices are higher due to various direct and indirect influences such as low yields, higher labor requirements, business start-up financing and additional land needs.
Farmers of organic coffee beans have strict guidelines to following. The guidelines are prescribed by relevant Independent organic certifying organizations, Fair Trade and KNCU. These rules and regulations are drafted according to international supply standards. Compliance with these organizational requirements is a feather in the hat of the farmer as he or she knows the organic produce planted and cared for on his farm meets high international standard.
Farmers of organic coffee beans and their nations make a commitment to changing their lives for the better by taking positive actions in countries often labeled as third world. By participating in farming of organic coffee beans, these farmers are helping to build up their communities, establish better health care and education opportunities as well as creating brighter economic futures.
If you are looking at gaggia platinum vision you need to think if you will use them at home. Like any shiny new thing it may seem like a great idea but if you aren’t going to use them then dont buy. Home coffee machines
Posted in Coffee by Bart Forcey -
Friday, 23. October 2009
Are you someone who has a lot of trouble telling different kinds of steak apart? It is not an uncommon tendency, particularly among those of us who eat our steak mostly in restaurants. However, if you would like to start making your own steak dinners at home, you can learn how to do it. Let us take a look at the options available and the best ways to prepare them.
Rib Eye – A good cut for beginners and popular all round choice in restaurants, this fatty steak is flavorful and juicy, and works well in most cooking situations, whether broiled, grilled, or pan-fried.
New York Strip – A tender, versatile cut of meat, New York Strip is also pretty flavorful, and is prepared best by grilling or pan-frying. Skip broiling this one, and trim fat only after you have cooked the steak to retain the most flavor.
Tenderloin – This is one of the most expensive cuts of steak on the market, and is extremely tender and lean. That has why many decide to pan sear it in butter, or cook it in a wrapping of bacon. Due to its price, most people only cook tenderloin as a special treat.
T-Bone – We have all heard of the t-bone, a combination tenderloin and New York Strip. Porterhouse steaks are a kind of large, tender t-bone steak that is cut further up the loin. They can be pretty tricky to cook, since the bone makes it hard to cook evenly throughout. This is not a steak for those who prefer their meat well done, and it does not sear or pan fry well. Try broiling or grilling a t-bone for best results.
Flank Steak – A long, thin cut that is usually used in London Broil; this is also a favorite in grilling season. The large size of this cut makes it great for serving more people. Remember that this is a flavorful steak, but the flavor comes with toughness. Marinate it and broil or grill whole, then slice on the diagonal, across the grain.
Skirt Steak – This cut is a lot like flank steak in flavor and toughness, and is an old cowboy favorite that has a number of different cooking options. This is a great choice, whether you are cooking steak indoors or outside. Use it in fajitas, or stuff and braise it.
Top Sirloin – A popular budget steak, top sirloin is more tender than flank steak but tougher than tenderloin. This lean cut ought to be pounded and marinated, and is great in kebabs. However, it can be cooked in an assortment of other ways.
You can make a great steak marinade out of ingredients you already have in your kitchen. If you would prefer to follow a real recipe, check out the many choices at EasySteakMarinades.net for some delicious marinades. Your steak will thank you for it and so will your hungry family.
Posted in Cooking by K.C. Kudra -
Saturday, 17. October 2009
Preparation Of Basic Foods: Dairy Produce.
Eggs: Part Two
Poaching: boil 40mm water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Crack egg into cup, inspect and tip into water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and simmer for 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.
Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a small pan. Cook the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, after about 5 mins.
Fried Eggs: Melt enough butter to easily cover the base of a frying pan. Tip the egg(s) in gently and fold the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a fish slice.
Baked Eggs: lightly grease an oven-proof dish and slide the egg(s) gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same bowl after the whites have set to your liking.
Omelette: buy a pan and keep it solely for omelettes! The base should be smooth and clean. Allow two eggs per person; beat lightly and add salt and pepper to taste. Heat enough butter to cover the base of the frying pan. When the butter is hot, pour in the eggs; as it sets, lift up the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid is set, tilt the pan forward and roll the omelette over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled over.
Pouring Custard: beat 2-3 eggs for every one pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring to taste; cook in a double pan or jug and hot water until the required thickness has been achieved. If it is not to be served immediately, pour a thin layer of water onto it to stop a skin forming.
Baked Custard: proceed as above but then transfer the custard into a lightly greased shallow dish; sprinkle sparsely with nutmeg and place the dish in water to halfway up its sides. Bake at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which should be clean on withdrawal.
Steamed Custard: proceed as for above, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.
Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 minutes. A little jam can be placed at the bottom of the pastry case first, if preferred.
If you would like to learn more about food in general or Traditional Welsh Recipes in particular, please pop along to http://welsh-recipes.the-real-way.com/
Posted in Cooking by Owen Jones -
Monday, 14. September 2009
Autumn is a great time to try out new seasonal recipes, and pumpkin soup is a wonderful choice. After all, there is more to these big orange squash than just pie! There are so many options available – from velvety pumpkin bisque with sweet spices to rich, garlicky soup with strong Swiss style cheeses, to stew with potatoes, tomatoes and chunks of pumpkin. You will love all of them.
Pumpkin works great in cuisines from all over the world – a curried pumpkin soup might be a great choice for you. Alternatively, you could stick with homey traditional tastes. There are all kinds of options out there, even though many people do not realize that pumpkin is good for more than just desserts.
However, there is one big problem with making pumpkin soup – the recipes! Since not too many people even know that you can make soup from a pumpkin, it can be hard to find a good recipe. Most cookbooks do not have much information about cooking pumpkin this way, for instance. However, you do not have to go without – the Internet is the answer.
There are plenty of excellent recipes for pumpkin soup online. From personal sites to recipe hubs, there are all kinds of cooking repositories that have options for pumpkin soup. Just head to your favorite cooking site, or punch a few keywords into your preferred search engine. Lots of options will turn up, and all you have to do is sift through.
Of course, not all pumpkin soup recipes are going to be alike. You could run into some that are poorly written, or which assume that you understand what to do. They could leave some steps out, resulting in a recipe that does not come out like you planned. Take the time to examine any recipe you decide to use.
You can also take a trip to a site that you know will be trustworthy. There are several specialty sites out there covering fall recipes and how to cook a pumpkin. They will have information that has already been checked out in advance. It is no guarantee that you will love the recipe when it has finished, but it can help you make sure the recipes are put together properly.
Make sure you check out any recipe to ensure that the ingredients are ones you like and have on hand, and that you understand the instructions you are given. There are plenty of excellent ways to cook soups with pumpkin in them, from making them a crock-pot to cooking inside a pumpkin. Add in all the excellent options for presentation, and you will have a wonderful seasonal dish.
If you have been looking for something new this autumn, it might be time to start looking for more than your usual recipes. Pumpkin is for more than just desserts, and soup is one of the best choices you can make. Do not just stick with the same old thing you have been making for years when you could be having something new and different.
Every pumpkin soup recipe tells a story. This one with the curry talks about the role pumpkins play in India… how they use this wonderful vegetable to its full advantage. The one with the apples reminds one of traditional dishes of squash and apples made in the fall.
Posted in Cooking by Kc Kudra -
Tuesday, 8. September 2009
Despite the endearing tail wagging, hand licking, ball fetching friend that is the dog, pet owners looking for a new best friend need look no further than the cage. Bird cage, that is. Regardless of the many misconceptions surrounding birds-all they do is squawk, bite, and eat-birds are actually quite emotional and can make for fantastic pets. With the proper care, birds can develop intimate bonds with their owners; so much so they will even regurgitate their hard earned food for you! Like dogs or cats, birds are fun, intelligent pets that have been misunderstood for years and are simply looking for a loving owner.
There are a few things to understand about birds before turning one into the ideal pet, the first being that birds are living, feeling creatures. They recognize the emotional state of their owner, they get bored being locked in a cage, and they respond to sights and sounds same as a dog or cat. Like any pet you may own birds require love, attention, and respect. As for talking, don’t become disheartened if your Polly decides not to respond to wanting a cracker. Just because your communication may remain nonverbal doesn’t mean that your bird doesn’t appreciate the attention and effort.
If a bird becomes excited it doesn’t always mean that it’s upset or angry. However, there are a few behaviors to be aware of and if it does seem your bird is either agitated or exceedingly excited, it’s never a bad idea to keep your finger out of its’ face. Eye pining is when the eye of a bird dilates in and out repeatedly and quickly. This is often a very obvious sign of excitement, as is the flaring of tail feathers. When your bird starts clicking its beak, it is most notably a warning to keep your distance. Wait until the bird has stopped clicking or has been left to calm down over a period of time before attempting to stick your hand in the cage.
Some other movements may not indicate any excitement and rather serve functional purposes. Feather fluffing occurs when birds have finished cleaning themselves in order to rid of the excess debris that’s collected within the folds of the feathers. Feather fluffing is also done to keep a bird warm, though, so if your bird seems to be doing an excessive amount of it, it may be ill. Birds may also wipe their beaks on a perch or on the cage after their done eating to rid of extra mess.
Depending on the bird, you may notice that yours has something called a feather crest atop their head. This row of feathers resembles a feathery Mohawk when flared and can indicate a variety of emotions based on the bird. If you notice your bird flaring their crest, take note of its other behaviors. Is it excited? Angry? Hungry? Bored? Ill? Other birds will bob their heads or shake for no obvious reason. It’s not a reason to be alarmed, but it may indicate anxiousness. Birds will also shake after bathing to dry themselves.
Other normal behaviors of birds include the grinding of their beak right before they fall asleep, which indicates contentment, or the preening of feathers to keep them neat and clean. Preening is only worrisome when it turns into over-preening and the bird is constantly plucking out or chewing out feathers. Birds also regurgitate food to younger birds and those they care about. So if you and your bird are close enough, you may find that it will regurgitate for you as a sign of affection. Don’t be alarmed. There is a distinct difference between regurgitation and vomit; vomit will stick to the feathers and beak of the bird.
Birds also enjoy playing and getting a chance to fly around. They may start flapping as if attempting to lift off in their cage, and if this is something you notice frequently you may consider giving it some space to fly in. No pet likes to be locked up all day. Also consider providing your bird with different toys or perches to play on. Birds like the stimulation and change from the everyday sitting. They may also take naps during the day while standing on one leg. If you notice the bird fluffed and on two legs while napping, however, it could indicate illness.
Your bird may also become possessive of either you or the cage, and may even show signs of jealous aggression if you get another bird or pet. Birds also have extremely obvious behavior such as hiding when they are scare or freezing in place. They may even beg for food or attention if their being deprived of either, but if it becomes an issue don’t be afraid to figure out what triggered it to begin with and change it. Like all pets, birds adapt well to the wishes of an owner that is willing to take the time to work with them and understand them.
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Posted in Pets by Dominic Lawsen -