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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

FRIED CHEESE CURDS

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FRIED CHEESE CURDS

Fried Cheese Curds just like at your local state fair without the lines, dirt or crazy expensive prices. Forget plain old fried mozzarella sticks!

Appetizers, especially fried ones, are always the hit of the party or state fair and these cheese curds are no exception. We love to serve them along side Buffalo Chicken Tenders and Fried Pickles.
FRIED CHEESE CURDS

Fried Cheese Curds aren’t just for the state fair anymore. I know most people don’t buy cheese curds at the grocery store as a general rule but if you’ve ever enjoyed fried cheese curds then you know how much better than mozzarella sticks they are.

HOW DO YOU MAKE FRIED CHEESE CURDS?
Let the curds sit at room temperature until they start to “sweat” a little before coating them in flour.
Make a tempura like batter using flour, baking powder, salt and club soda.
Cook them until golden brown and don’t pile them on top of each other or they’ll deflate and ooze cheese out.

WHAT IS THE DIFFERENCE BETWEEN CHEESE AND CHEESE CURDS?

When cheese is made it starts as pasteurized milk before rennet is added to firm the cheese before cooking. Once cooked pressure is added to create a firm cheese and expel any remaining whey. Cheese curds (if fresh they squeak!) are similar to cheese but they don’t go through the final pressing process.

WHAT KIND OF CHEESE DO YOU USE FOR CHEESE CURDS?

Most fried cheese curds are made using mozzarella cheese curds, but cheddar cheese curds are equally delicious!

Should I refrigerate cheese curds? NO! Absolutely not. Buy cheese curds as fresh as you can and leave them out for up to 24 hours. Do not refrigerate them as they will lose their “squeak” and that is generally a sign of freshness in cheese curds. Just be sure you’re buying them with plans to use them soon.

FRIED CHEESE CURDS

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: American
Fried Cheese Curds just like at your local state fair without the lines, dirt or crazy expensive prices. These will make you forget you ever liked plain old fried mozzarella sticks!

INGREDIENTS
  • 1 pound cheese curds at room temperature
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup club soda
  • canola oil for frying
US Customary - Metric

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
  1. Let the curds sit at room temperature until they start to "sweat" a little before coating them in flour.
  2. Use the remaining flour and add it to a bowl with the baking powder, salt and club soda, whisking until smooth.
  3. Heat a pot of oil 3 inches deep to 360 degrees.
  4. Add the cheese curds to the batter using a skimmer to let the excess batter drain before adding them to the hot oil and cooking them for one minute until golden brown, stirring them after about 30 seconds.
NUTRITION INFORMATION
Yield: 12 servings, 
Amount per serving: 186 calories, 
Calories: 186 g, 
Carbohydrates: 8 g, 
Protein: 10 g, 
Fat: 12 g, 
Saturated Fat: 6 g, 
Cholesterol: 40 mg, 
Sodium: 348 mg, 
Potassium: 61 mg, 
Calcium: 29.5 g, 
Iron: 2.9 g

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