how to cook without a recipe with learning the basics

how to cook without a recipe with learning the basics

Recipes are a great guide for people learning to cook, but you don't have to rely on them if you have good kitchen skills. Practice making a few recipes until you've perfected them. Then, play around with small changes and substitutions. You'll learn how long it takes to make a dish, what seasonings you enjoy using, and how to make a meal out of leftovers. Over time, you won't need the recipe to create a perfectly original dish.



Learning the Basics.

Choose a few simple recipes to master. The more you practice a recipe or cuisine, the easier it will be to cook it from memory or make your own changes. Look through cookbooks, your family's recipe box, or at food blogs to find recipes that you'd like to try. Then, make the dish regularly so it always turns out the same way.

You might want to focus on a certain cuisine or type of food, such as pizza, pasta, or soup.



Cook with experienced friends and family. If cooking doesn't come easily to you, you might learn better by watching others cook. Although there are lots of cooking shows and food channels, find someone you know who's a good cook and ask to make something with them.

Cooking with someone will give you hands-on experience and you'll be able to ask questions as you cook. You'll also be able to taste the finished product!



Look for opportunities to experiment with cooking instead of baking. It's a little easier to cook without a recipe because cooking methods, roasting, boiling, or grilling for instance, don't have to be exact. Try to think of baking like chemistry class and realize that you can't simply leave out or eyeball important ingredients.



If you'd like to bake without a recipe, it's important to tweak something that you already know how to make really well. For example, make your favorite blueberry muffins and add cinnamon or swap raspberries for the blueberries. Avoid big changes, like leaving out the eggs or dairy.



Stock your fridge and pantry with staples. Pay attention to ingredients that you buy often and cook with every week. Try to keep these in your fridge or pantry at all times so you can always reach for a familiar ingredient to add to your meal.



For example, you might always keep pasta, tuna, beans, or marinara sauce in the pantry. Having these staples on hand would allow you to throw together a casserole, pizza, or soup.



Challenge yourself to cook more in order to improve. Frequent practice is the best way to learn cooking, with or without a recipe. Consider where you're already at with your baking skills and set a goal of cooking more or skill building. For example, you might challenge yourself to.

Improve your knife skills.

Cook 5 days of the week.

Cook a meal from a new cuisine.



Take a cooking class if you need more guidance. If you're still struggling to feel comfortable with cooking, check local community centers or cooking supply stores to see if they offer cooking classes. They may do classes on a certain style of food, such as baking bread, making pasta, or baking desserts.

Tip: Some community colleges may offer cooking classes. Ask the college if you can take the course without being part of a degree program.

November 04, 2019

how to cook barley

How to Cook Barley.

Barley is a nutty-flavored cereal grain high in fiber and many important minerals. It pairs well with a range of savory flavors, and can be fermented to produce alcohol. Depending on how it's cooked, barley may have a soft or chewy texture. Try the basic cooking method for plain barley below, or experiment with baked barley, barley soup, and barley salad.



Ingredients.

Making Basic Barley.

1 cup (250 ml) pearl or hulled barley.

2 to 3 cups (500 to 750 ml) water.



Preparing Baked Barley.

1 Tbsp (15 ml) butter, 1 cup (250 ml) uncooked hulled barley.

1/2 tsp (2.5 ml) salt.

2 cups (500 ml) boiling water, 1 Tbsp (15 ml) chopped fresh parsley.



Cooking Barley Soup.

2 Tbsp (30 ml) butter, 1 onion, diced.

2 stalks celery, diced.

1 carrot, peeled and diced.

2 cloves garlic, minced.

1 lb (450 g) dried mushrooms, chopped.

1 Tbsp (15 ml) flour, 2 qts (2 L) beef or vegetable broth.

1 cup (250 ml) uncooked whole barley, 2 tsp (5 ml) salt.



Tossing Barley Salad.

2 cups (500 ml) cooked barley, 1/2 cup (125 ml) tomatoes, chopped.

1/4 cup (60 ml) red onion, chopped.

1 cup (250 ml) feta cheese, crumbled.

2 Tbsp (30 ml) red wine vinegar, 1/2 cup (125 ml) olive oil.





Method 1 Making Basic Barley.

1. Place the water and barley in a large pot. Combine both ingredients in a large saucepan, making sure the water covers the barley completely.

You can also substitute broth for water and add salt (to taste) for enhanced flavor, but neither option is necessary.

2. Bring the water to a boil. Place the saucepan on the stove and bring the water to a boil over high heat. Once boiling, cover the saucepan with a lid.

Note that the barley may produce a lot of foam and threaten to boil over the saucepan. Stirring the barley and watching it closely should help minimize the risk of accidental spills.

3. Reduce the heat and simmer for 30 minutes. Pearl barley may finish within 25 minutes, while hulled barley will usually require up to 45 minutes.

If the water boils away prematurely, add more about 1/2 cup (125 ml) at a time.

4. Cook until all of the water has been absorbed. The barley should triple in volume and be soft, yet chewy.

You may need to test the barley every 5 minutes or so near the end of the cooking process until it reaches your desired consistency.

5. Turn off the heat. Allow the barley to sit for 15 minutes without stirring, so that it can continue absorbing any excess water.

If there's still excess after letting the barley sit, you may need to drain the water away.

6. Enjoy. Add the cooked barley to salad or soup, or toss with spices and oil for a delicious side dish.



Method 2 Preparing Baked Barley.

1. Preheat the oven to 375 degrees. Grab a 1-1/2 to 2 quart (1-1/2 to 2 L) oven-safe baking dish. A glass or ceramic one with a lid is ideal.

2. Pour two cups of water into a saucepan. Bring the water to a boil on the stove over high heat.

Note that you may also boil the water in a tea kettle.

3. Place the barley in the baking dish. Pour the boiling water over the barley. Stir to combine.

4. Stir in the butter and salt. Make sure that it is well-combined, then cover the dish with its lid.

If you do not have a lid for your baking dish, cover it tightly with aluminum foil.

5. Bake for 60 minutes. Place the dish in the preheated oven and bake for one hour. Place it on the center rack for best results.

6. Remove the dish from the oven. Lightly fluff the finished barley with a spoon or fork. Spoon it into a serving dish and serve alongside a main course.



Method 3 Cooking Barley Soup.

1. Melt the butter in a large stockpot over medium heat. Meanwhile, prepare your vegetables.

Prepare the onions, carrots, and celery by chopping them into bite-sized pieces.

Prepare the mushrooms by soaking them in hot water. Note that this should be done about 30 minutes in advance. Strain the water, the chop the mushrooms.

2. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions are translucent, about five minutes.

3. Stir in the minced garlic. Cook the mixture for two minutes more, stirring frequently to prevent the garlic from burning.

4. Add the mushrooms. Continue cooking, stirring frequently, until the mushrooms are soft. This should take another five minutes or so.

5. Sprinkle the flour over the vegetables. Lower the heat to medium-low, and sprinkle the flour evenly over the vegetables. Stir the mixture every 30 second for roughly five minutes or until everything seems sticky, thick, and well-coated.

6. Gradually pour the broth into the pot. Turn the heat to medium high and add the broth about 1 cup (250 ml) at a time, stirring to combine well. Bring the soup to a slow boil once all of the broth is added.

Adding the broth gradually should make it easier for the flour to incorporate itself into the liquid, thereby thickening it. Adding the broth all at once may result in clumps or an unevenly thin consistency.

7. Stir in the barley and the salt. Allow the liquid to reach a boil again, then cover the stockpot.

8. Reduce the soup to a simmer. Allow it to cook for one hour, stirring occasionally. The soup is ready to serve when the barley is tender and the soup has thickened.

If desired, you can adjust the seasonings near the end of the cooking time. Consider adding more salt or sprinkling in some chopped parsley as desired.

9. Enjoy. Serve the finished soup while it is still fresh and hot.



Method 4 Tossing Barley Salad.

1. Cook one cup of barley. Follow the instructions for "Basic Barley."

Combine 1 cup (250 ml) uncooked barley with 3 cups (750 ml) water over medium-high heat.

Once boiling, reduce the heat to medium-low and simmer the barley for 30 minutes, or until soft.

Drain, then let the barley cool to room temperature before continuing.

2. Place the cooked barley in a bowl. Add the chopped tomatoes, chopped onion, and feta cheese. Toss well to combine.

3. Combine the red wine vinegar, oil, and a pinch of salt and pepper. Place these ingredients in a separate mixing bowl. Use a whisk to mix the ingredients for one minute, or until the dressing appears evenly combined.

4. Pour the vinegar dressing over the barley. Mix well with a spoon, making sure to coat the salad evenly with the dressing.

5. Serve. For the best taste and texture, enjoy the barley salad immediately after preparing it.

You can also wait for up to two hours before serving the barley salad. Leave it out at room temperature, and serve it at room temperature.





Question : Is barley healthy for you?

Answer : Yes, barley is a healthy addition to your diet. Barley is an excellent source of fiber, carbohydrates and protein. It contains many nutrients, minerals and vitamins, including B1, magnesium, selenium, phosphorous, niacin and copper. It can help lower cholesterol and inflammation.

Question : Can I cook pot barley like pearl barley?

Answer : No, pot, Scotch or unrefined/dehulled barley needs to be soaked before it can be boiled. It is more work than cooking with pearl barley but does have higher levels of nutrition.

Question : Does barley contain gluten?

Answer : Yes, barley contains gluten. It does not contain as much gluten as wheat but it still has some. When made into flour, barley produces a denser, less light baked good than you'd get using wheat, and many cooks prefer therefore to mix it with other flours rather than just use barley flour.

Question : What types of barley are there?

Answer : There are two types of barley you can buy––dehulled barley (also known as scotch or pot barley) and pearl or pearled barley. Dehulled barley is a whole grain which still contains the bran and germ and can be purchased as both whole, dry grain berries or ground into flour. It can also be purchased as flakes. Pearl or pearled barley is barley with the bran removed by polishing, then is steamed to make it easier to cook fast. Like dehulled barley, it can be purchased or made into flour as well and although pearled or pearl barely is not as nutritious as it is missing the bran, it is still very healthy.

Question : What salads can I add barley to?

Answer : Barley can be introduced to any grain-based salad, it can be made into tabbouleh in place of burghul wheat and can also be used instead of or with rice in rice-based salads. It is a nice, filling salad ingredient that is especially useful for vegetarians and vegans needing a protein boost.

Question : What does barley go well with?

Answer : Barley goes well with soups, stews and casserole dishes. It has a creamy texture that goes well with other ingredients like vegetables and meats, and it also absorbs flavors readily. It can also help thicken stews and soups, making it a hearty winter choice. Barley, when cooked and cooled, also makes an excellent salad base.

Question : Can I boil barley?

Answer : You can boil it just like rice, using 3 parts water to 1 part barley. You can boil it on the stovetop or in a rice cooker.

Question : How long should I cook barley in my pressure cooker?

Answer : I have successfully cooked mine in 15 minutes, but it depends on how soft you want your barley.

Question : The barley looks cooked in the vegetable barley soup recipe before adding to the stock and veg. It says use uncooked barley. Do I prep it first, or can I add it uncooked?

Answer : It works either way. The only consideration is if uncooked barley is added, the vegetables may turn out overcooked to a person's taste by the time the barley is tender. Using pre-cooked barley would allow the veggies to remain lightly cooked. Then there is also the matter of the barley being able to absorb more of the vegetable flavor during a longer cooking process. The bottom line is, you are the cook. Use these suggestions as a starting point, then do it as you want to.

Question : Is the barley used in these cooking methods "pearl"?

Answer : Yes. Most barely sold in grocery stores will be "pearl."



Things You'll Need.

Making Basic Barley : Large saucepan, Mixing spoon, Stove.

Preparing Baked Barley : Oven, Stove, Baking dish, Saucepan, Aluminum foil.

Cooking Barley Soup : Stock pot, Knife, Cutting board, Stove.

Tossing Barley Salad : Large saucepan, Mixing spoon, Stove, Large mixing bowl

Februari 20, 2020

how to cooking an avocado with melted cheese

How to Cooking an Avocado with Melted Cheese.

Avocados are a delicious superfood packed with nutrients, healthy fats, and fiber. While there are many ways to cook with this versatile fruit, baking avocados is one easy and delicious technique that leaves plenty of room to be creative. You can cook a simple but delicious breakfast with avocado and eggs while adding your own zesty toppings. For a healthy alternative to potatoes, you can roast avocado fries as a side dish to a meat- or plant-based burger. And if you're in the mood for a quick and easy snack, simply putting avocado halves in the oven topped with your favorite cheese will fill you up!

Ingredients.
1 avocado.
Salt and pepper.
Shredded cheese.
Other seasonings and toppings to taste (optional).
Baking sheet.

Steps.

1. Preheat the oven to 325 °F (163 °C). While your oven is preheating, gather your avocado, salt, pepper, and shredded cheese. If you did not buy packaged shredded cheese, now is the time to grate the cheese in preparation for this recipe.

2. Cut the avocado in half and remove the pit. After you have cut the avocado lengthwise down the middle with a sharp knife, open the two halves and remove the pit. Season each half with salt and pepper.

3. Top the avocado halves with the shredded cheese of your choice. Make sure to include an even distribution of cheese on each half. Be careful not to add too much cheese, as it could overpower the taste of the avocado. Shredded pepper jack or a Mexican blend of Monterrey jack, cheddar, and asadero would work well for this dish.

Pico de gallo is another ingredient that pairs well with the avocado and shredded cheese. Make sure to add the pico de gallo before you top the avocado with the cheese. You may purchase store bought pico de gallo or make your own.

Other toppings can include cilantro, lime juice, or chopped jalapeño.

4. Crinkle two pieces of foil and place each avocado half into each piece. After you have set the halves in the foil and are certain they will stay secure, place your avocado on a baking sheet.

The foil will keep the halves from rolling around on the baking sheet and will catch any cheese that melts off of the avocado.

5. Bake the avocado for 8-12 minutes. Once you see that the shredded cheese has melted and the avocado halves are warm throughout, remove the halves from the oven, let cool, and enjoy!



Tips.

As with most fruits, ripeness is key. Always cook with ripe avocados. You can tell when an avocado is ripe by holding it in the palm of your hand and squeezing. If the avocado is hard, it is not ripe. If it is mushy, it is overripe. The perfect avocado will yield a minimal amount of pressure, and the skin should “give” slightly but not remain indented.

Some methods for increasing the ripening speed for avocados include putting the fruit in a paper bag overnight or baking the avocado wrapped in foil at 200 °F (93 °C)}. While these methods might work occasionally, it is always best to let avocados ripe naturally.

There are countless ways to bake avocados. Be creative with your ingredients, and do an online search for many more recipes.

Warnings.

As with any baking recipe, make sure to use safe handling practices when removing your avocados from the oven. Be mindful of oven temperatures, and keep a close eye on your avocados as they are baking.

Practice sanitary cooking methods, and wash your hands often.

Wipe down all kitchen surfaces with an antibacterial cleaner and disposable paper towel.

Januari 15, 2020

how to roasting avocado fries in an oven

How to Roasting Avocado Fries in an Oven.

Avocados are a delicious superfood packed with nutrients, healthy fats, and fiber. While there are many ways to cook with this versatile fruit, baking avocados is one easy and delicious technique that leaves plenty of room to be creative. You can cook a simple but delicious breakfast with avocado and eggs while adding your own zesty toppings. For a healthy alternative to potatoes, you can roast avocado fries as a side dish to a meat- or plant-based burger. And if you're in the mood for a quick and easy snack, simply putting avocado halves in the oven topped with your favorite cheese will fill you up!

Ingredients.
3 avocados.
1⁄2 cup (120 ml) all-purpose flour.
Salt and pepper.
2 eggs.
1 1⁄2 cups (350 ml) panko breadcrumbs.
1 tablespoon (15 ml) melted butter or margarine.
1⁄2 teaspoon (2.5 ml) garlic powder.
1⁄2 teaspoon (2.5 ml) onion powder.
1⁄2 teaspoon (2.5 ml) paprika.
1⁄2 teaspoon (2.5 ml) salt.
1⁄4 teaspoon (1.2 ml) ground black pepper.
3 mixing bowls.
Cooking spray.
Baking sheet.
Wire rack.

Steps.

1. Preheat the oven to 450 °F (232 °C). As your oven is preheating, gather all of your ingredients, including your avocados, flour, eggs, panko breadcrumbs, and assorted spices. In addition, grab three mixing bowls.

2. Cut the avocados in half and remove the pits and skins. After removing the pits, carefully scoop the avocados out of the skin while keeping their shape. Slice the avocados lengthwise for the desired thickness. The slices should not be too thin but thick enough to keep shape.

As long as the avocado is not overripe, it should come out solid but not too hard. 3 avocados should yield 20-22 fries.

3. Add 1⁄2 cup (120 ml) of flour in the first mixing bowl. Add a pinch of salt and a pinch of black pepper into the flour. Mix the flour, salt, and pepper well.

Kosher salt and freshly ground black pepper work well for this recipe.

4. Crack the eggs into the second bowl. Keeping the egg whites and yolks together, lightly beat the eggs. As you crack the eggs into the bowl make sure that no shells fall into the mixture. Set the bowl to the side.

One vegan alternative to eggs would be 6 fluid ounces (180 ml) of silken tofu with 2 tablespoons (30 ml) of non-dairy milk.

5. Combine the panko breadcrumbs and melted butter in the third bowl. Mix the ingredients, and add garlic powder, onion powder, paprika, salt, and pepper. Stir to combine all ingredients.

6. Dip the avocado slices into the flour and beaten egg. After you have dipped each avocado slice into the flour and egg, coat the slices thoroughly with the panko and place on the wire rack. Spray the avocado slices with the cooking spray of your choice.

The wire rack should be placed on top of a baking sheet for stability and to catch any ingredients that fall off the rack.If you do not have a wire rack, it is fine to bake the fries on greased aluminum foil or parchment paper on a baking sheet. Turn the fries halfway through baking.

Olive oil or vegetable oil spray works well for this recipe.

7. Bake the avocado slices for 20-25 minutes. Once the panko is lightly brown, remove the avocado fries from the oven. Let the slices cool for 10 minutes. Serve with your favorite dipping sauce!



Tips.

As with most fruits, ripeness is key. Always cook with ripe avocados. You can tell when an avocado is ripe by holding it in the palm of your hand and squeezing. If the avocado is hard, it is not ripe. If it is mushy, it is overripe. The perfect avocado will yield a minimal amount of pressure, and the skin should “give” slightly but not remain indented.

Some methods for increasing the ripening speed for avocados include putting the fruit in a paper bag overnight or baking the avocado wrapped in foil at 200 °F (93 °C)}. While these methods might work occasionally, it is always best to let avocados ripe naturally.

There are countless ways to bake avocados. Be creative with your ingredients, and do an online search for many more recipes.

Warnings.

As with any baking recipe, make sure to use safe handling practices when removing your avocados from the oven. Be mindful of oven temperatures, and keep a close eye on your avocados as they are baking.

Practice sanitary cooking methods, and wash your hands often.

Wipe down all kitchen surfaces with an antibacterial cleaner and disposable paper towel.

Januari 15, 2020

how to eat hardtack

How to Eat Hardtack.

Hardtack is a dry, baked, simple dough traditionally made only from water, flour, and salt. Hardtack was once the favored food of sailors on long expeditions and soldiers during the Civil War, as it can sit for months without spoiling. Now, however, hardtack is viewed as a novelty dish or as a survival food. It can still be prepared using historical methods, yielding more of a snack than a filling meal.

Ingredients :

5 cups (1,200 mL) of whole wheat flour, 2 cups (470 mL) of water, 1 teaspoon (4.9 mL) of salt.

Part 1 Making Hardtack.

1. Preheat the oven to 375 °F (191 °C). Setting the oven at least 10-15 minutes before you put the hardtack in to bake will allow you to make hardtack as quickly as possible.

2. Combine flour, salt, and water in a large mixing bowl. Add 5 cups (1,200 mL) of whole wheat flour, 2 cups (470 mL) of water, and 1 teaspoon (4.9 mL) of table salt.

Whole wheat flour will flavor your hardtack. If you don’t have whole wheat flour, though, white flour will suffice.

3. Knead the ingredients by hand until thoroughly mixed. Use both hands to work the water into the dry ingredients. Keep kneading until the flour and salt are fully worked into dough.

Once kneaded, the dough should have a dry, slightly crumbly consistency.

4. Roll out the dough until it’s 1⁄2 inch (1.3 cm) thick. Place the dough on your counter or on a flour-covered rolling board. Evenly roll the dough with a rolling pin.

If you’d prefer slightly thicker biscuits, try rolling the dough to 3⁄8 inch (0.95 cm) thick.

5. Cut uniform 3 in (7.6 cm) hardtack biscuits from the dough. Use a pair of kitchen shears to cut square biscuits from the rolled-out dough. Each biscuit should be roughly 3 inches (7.6 cm) by 3 inches (7.6 cm). They don’t need to be exact, so make your best estimate.

If you prefer that your hardtack not be in squares, you could cut out the dough using a cookie cutter.

6. Arrange the hardtack pieces on a cookie sheet for baking. Once you’ve cut the hardtack pieces out, set them onto a cookie sheet. The hardtack won’t expand much in the oven, so you can set the pieces about 1⁄2 in (1.3 cm) apart from one another.

7. Cook the dough for 30 minutes on each side. Slide the cookie sheet into the oven and set a timer for 30 minutes. Once the first 30 minutes have passed, flip the pieces of hardtack over and bake them for another 30 minutes.

Use an oven mitt when pulling the cookie sheet out of the oven. To keep your fingers from getting burned, use a metal spatula to flip the hardtack over.

8. Cool and dry the hardtack for 4 days after baking. After the full 60 minutes have passed, use an oven mitt to pull the hardtack out of the oven. Place them on a cooling rack until fully cooled. Leave the hardtack on the cooling rack to dry.

The drying process will take at least 4 days. Set the cooling rack of hardtack in an out-of-the-way location so that it won’t be bumped while the hardtack dries.

9. Store the hardtack in an airtight container. Once the hardtack has cooled, you’re ready to store it. Since none of the ingredients in hardtack can spoil, hardtack can keep for 20 years. The hardtack will keep as long as it’s stored in an airtight container in a dry environment.

If the stored hardtack becomes mushy or softens, throw it out.

Part 2 Cooking and Eating Hardtack.

1. Soak the hardtack in water for 2 hours until it becomes spongy. If you’re eating genuine hardtack, and would like to consume it in a historically authentic method, you’ll need to soak the hardtack for 1 or 2 hours. Submerge as many pieces of hardtack as you like in a bowl filled with tap water, and let it soak.

Keep an eye on the hardtack as it soaks. Pull it out of the water once it’s softened to the touch, but before it’s started to dissolve.

For a more flavorful hardtack, soak it in a large mug full of hot coffee.

2. Gnaw on a chunk of hardtack for 20-30 minutes if you’d rather not soak it. Dry hardtack is not meant to be eaten quickly. Nibble and gnaw at the edges and corners of the hardtack, then eat the small bits that break off in your mouth.

Think of the hardtack as if it were a bread version of beef jerky. Work through the food slowly and don’t bite off too much at once, or you’ll be chewing 1 bite for 15 minutes.

3. Fry a few pieces of hardtack in bacon grease for added flavor. Hardtack needs to be both flavored and softened before being eaten. Frying the hardtack in bacon grease can both flavor and soften it. Add about 2 tablespoons (30 mL) of bacon grease to a skillet, and heat it on medium-high until it starts to sizzle. Then drop in 3 or 4 pieces of hardtack.

Cook the hardtack for about 5 minutes on each side, or until the hardtack has absorbed enough grease to be slightly spongy.

4. Top the hardtack with jam and cheese in you prefer not to fry it. Since hardtack is essentially a thick, hard water cracker, it can be eaten in the same way that many water crackers are eaten. Top the hardtack with a creamy cheese like brie or gouda, and add your favorite fruit jam or jelly.

Bite into the hardtack gingerly at first. Despite its soft toppings, the hardtack itself will be tough to gnaw through.

If you’d rather have the hardtack break apart easily in your mouth, soak it in water for 5 minutes before adding the jam and cheese.

5. Crumble hardtack with butter and brown sugar for a dessert-like option. For a sweet take on eating hardtack, use your hands to break up 1 or 2 pieces of hardtack over a large bowl. Aim for chunks about 1 inch (2.5 cm) wide. Add about 2 tablespoons (30 mL) of melted butter and 1 tablespoon (15 mL) of brown sugar to the bowl. Stir the ingredients together until the brown sugar has melted.

If you have whiskey on hand, add about 2 ounces (57 g) to the hardtack and sugar mixture. Then, use your spoon to stir all of the ingredients together.

The end result should be a thick, chunky “pudding."

Tip.

If you don’t have any bacon grease on hand and would like to fry your hardtack, you can cook it in butter instead.

Warnings.

If you have fillings or crowns in your teeth or have gums that bleed easily, be careful when eating uncooked hardtack. It may be hard enough to break off your fillings or crowns.

Desember 19, 2019

how to baking an avocado with eggs

How to Baking an Avocado with Eggs.

Avocados are a delicious superfood packed with nutrients, healthy fats, and fiber. While there are many ways to cook with this versatile fruit, baking avocados is one easy and delicious technique that leaves plenty of room to be creative. You can cook a simple but delicious breakfast with avocado and eggs while adding your own zesty toppings. For a healthy alternative to potatoes, you can roast avocado fries as a side dish to a meat- or plant-based burger. And if you're in the mood for a quick and easy snack, simply putting avocado halves in the oven topped with your favorite cheese will fill you up!

Ingredients.
1 avocado.
2 eggs.
1 lime.
Salt and pepper.
Optional toppings.
Flour or corn tortillas (optional).
Baking sheet.

Steps.

1. Preheat the oven to 450 °F (232 °C). A standard oven will work fine for baked avocado with eggs. As your oven is preheating, gather your avocado, eggs, lime, salt, pepper, and any additional toppings.

For best results, adjust the oven rack so that it is located in the middle position.

2. Cut the avocado in half and remove the pit. Cut the avocado by taking a sharp knife and cutting lengthwise down the middle around the pit. At this point, you can open the two halves, exposing the pit.

3. Scoop out the center of each avocado half. After you have removed the pit, use a spoon to scoop out the center of each half about 1 1⁄2 tablespoons (22 ml). Each center should be able to hold one egg.

You can save the scooped avocado centers as a small condiment for other dishes. A useful way to store avocado is to coat it with olive oil or lemon juice and place it in an airtight container in the fridge.

The remaining avocado makes a delicious spread for sandwiches.

4. Squeeze lime juice over the avocado halves and sprinkle with salt and pepper. After you have added the lime juice, salt, and pepper, crinkle two pieces of foil and set each half into the foil. Place the avocado halves on a baking sheet.

The foil helps keep the avocado halves secure and prevents them from rolling around in the oven. The foil also helps keep the toppings intact.[4]

5. Break one egg into the center of each avocado half. Be careful to keep the egg yolk intact as you break the egg into the center. Do not worry if some of the egg whites spill out of the avocado. Just make sure that the yolks stay inside the halves.

As with most recipes that call for eggs, be careful not to let any shells into the avocado. You can prevent this by lightly tapping the egg on a bowl or edge of the kitchen counter. Only create a small crack and carefully separate the egg shell over the avocado half. If a piece of shell falls into the egg, simply use the shell to scoop it out.

6. Bake the avocado in the oven for 10-12 minutes. Once you see that the egg whites are set and the yolk is runny, remove the avocado halves from the oven and garnish with the toppings of your choice, such as: cilantro, scallions, and or chopped jalapeños. Let cool. Bon appetit!

This recipe can be served with warmed flour or corn tortillas. For best results, warm tortillas on a skillet, in the oven, or over a direct heat source, such as a gas range stove.

Tips.

As with most fruits, ripeness is key. Always cook with ripe avocados. You can tell when an avocado is ripe by holding it in the palm of your hand and squeezing. If the avocado is hard, it is not ripe. If it is mushy, it is overripe. The perfect avocado will yield a minimal amount of pressure, and the skin should “give” slightly but not remain indented.

Some methods for increasing the ripening speed for avocados include putting the fruit in a paper bag overnight or baking the avocado wrapped in foil at 200 °F (93 °C)}. While these methods might work occasionally, it is always best to let avocados ripe naturally.

There are countless ways to bake avocados. Be creative with your ingredients, and do an online search for many more recipes.

Warnings.

As with any baking recipe, make sure to use safe handling practices when removing your avocados from the oven. Be mindful of oven temperatures, and keep a close eye on your avocados as they are baking.

Practice sanitary cooking methods, and wash your hands often.

Wipe down all kitchen surfaces with an antibacterial cleaner and disposable paper towel.

Januari 15, 2020

9 Rules for the Best Homemade Pizza OF YOUR LIFE | The Best Homemade Pizza You'll Ever Eat

9 Rules for the Best Homemade Pizza OF YOUR LIFE | | The Best Homemade Pizza You'll Ever Eat.

I didn’t start out as some formally trained chef guy. I brewed beer for a living until I was almost 30. Sounds like a dream, doesn’t it? While I was working at a brewery outside Mito in Japan, I happened to eat the best pizza of my life. Best pizza—in Japan? Crazy, right? After that trip, I knew that I wanted to concentrate on pizza and make it in my own highly personal way. When I returned to Philly, I opened Pizzeria Beddia.

My methods are old-school

Use the highest quality ingredients, make almost everything from scratch, and take the time to do it right. You can make the same great pizza that I make at the restaurant in your home, using your regular oven. That’s how I got my start, and it’s why I wrote a book, Pizza Camp, which comes out this month. Practice—and, okay, a few straightforward guidelines—makes pizza.

1. Store-bought Pizza Dough Is Totally Cool—If You Handle It Right
I make the dough at Pizzeria Beddia from scratch, using organic bread flour, water, sea salt, fresh cake yeast, sugar, and extra-virgin olive oil. But I like the idea of people buying dough—as long as it’s from a good pizzeria. No matter what dough you’re working with, let it come to room temperature (you want it to be malleable), and be sure to flour anything the dough touches—your counter, your hands, your peel, if you have one—to prevent sticking.
2. You Need Two Kinds of Mozzarella
I dot the stretched dough with half-thumb-size pieces of fresh mozzarella (see photo above), then I top the rest with shredded low-moisture mozz—just like at Di Fara in Brooklyn. It’s not about the ratio; it’s about coverage. The mozzarella has to be whole milk. If you’re going to cut calories with the cheese you’re putting on your pizza, you’re doing it all wrong.

3. Know When to Top
Some toppings, like hardy greens, are best cooked from the start with the dough. But others, like really nice anchovies, you want to add to the finished cooked pie.

Cook with the pizza: Thinly sliced asparagus, boiled (crumbled) new potatoes, sautéed mushrooms, or fresh baby spinach.
Top after cooking: Chopped chives, paper-thin slices of cured meats, fresh basil leaves, or anchovy fillets.
4. Simple Sauce Is Better Sauce
My sauce recipes are stupid-easy. The trick for red sauce is finding good tomatoes: The ingredients label should have only salt and tomatoes—no other BS. To make a white sauce, I just take heavy cream, add stuff to it (like herbs in this version), and whip it in the food processor until it’s pretty thick.

5. You Should Buy a Pizza Stone
Dough requires a hot surface to cook on, otherwise it will dry out and just be weird. The pizza’s not going to be crispy or delicious without some sort of stone. But you don’t need a fancy one: The one I like is from New York Bakers; it’s thicker than the typical stone.

6. Treat Your Pizza Like It’s Pasta
And by that I mean finish it with aged cheese and olive oil. I use a nice, simple California arbequina olive oil, and I grate Old Gold cheese from Hidden Hills Dairy in Pennsylvania on top. (Parm would be good too.) Sure, there’s already cheese on the pizza, but that last dusting at the end adds a little richness. It’s just like adding Parmesan to pasta at the table; if you cooked the cheese into the pasta, it just wouldn’t have the same fresh flavor.

7. Meat Should Be Minimalist
I would never order sausage on a pizza; I think it makes it heavy. That being said, I love to layer really thin cured meats—like speck, prosciutto, or mortadella—atop a cooked pizza. They melt a little bit, and you get a subtle flavor, a little bit of fat, and that smoky porkiness. I think less is more with everything.

8. Pickled Chiles Make Everything Better
I really like the fresh, crunchy, garlicky flavor of these pickles. If you cook them, they lose that, so I just add them to finished pies.

9. Natural Wine Is Made for Pizza
I really hate beer with pizza. Why would you drink carbs when you’re eating carbs? Wine is not heavy, it goes great with tomato sauce, and it refreshes and cleanses the palate—natural wine in particular. I like a sparkling wine or a light red (the kind you can see through): They just find a way to meld with what you’re eating.

Juli 23, 2020

how to roasting garlic

How to Roasting Garlic.

Garlic is a delicious ingredient that adds flavor to a wide variety of savory dishes. Fresh garlic is most commonly roasted or sautéed. Both of these methods draw out garlic’s sweet natural flavors, while cutting back on the potent taste and smell of raw garlic. If you’re roasting garlic, you can leave the entire head of garlic whole until you begin to prepare it for roasting. If you’re sautéing the garlic, you’ll need to remove the skin and chop or dice the garlic before adding it to the frying pan.



Ingredients.

1 head of garlic.

2 teaspoons (9.9 mL) olive oil.



Purchase a head of fresh garlic at a local grocery store. Garlic heads will be sold at nearly every grocery store. If you’d like fresher, organic, or locally grown garlic, check a health-food store, a natural grocery store, or a local farmer’s market. Fresh garlic is in season from July to early October.

A head of garlic comprises 8-10 individual garlic cloves clustered together into a large clump.



Preheat the oven. Before you begin preparing the garlic for roasting, set your oven for 400 °F (204 °C).



Peel off the outer layer of the garlic shell. Use your fingers to break and peel off the outermost layers of the garlic peel. It’s okay if the thick shell-like layers of the garlic stay in place around the cloves; you just want to remove the loose, papery peel.

Leave the head in 1 piece; do not break off individual garlic cloves.



Trim the heads of the garlic cloves. Use a sharp kitchen knife to cut off about 1⁄4–1⁄2 inch (0.64–1.27 cm) of the tops of the individual cloves. Do this while all of the cloves are still attached together at the base of the garlic head. This will allow the garlic to cook through and allow the olive oil to soak through the roasting garlic.

As always, put safety first when using kitchen knives. Always cut away from yourself and never touch the cutting edge of the blade.



Place the garlic cut-side up in a muffin pan. Set your peeled and trimmed garlic head in 1 of the muffin indentations inside of a muffin pan. If you don’t have a muffin pan, you can also place the garlic in a baking pan. The baking pan won’t support the garlic on the sides, though, so it may roll over while cooking.



Drizzle 2 teaspoons (9.9 mL) of olive oil over the garlic. Do this slowly, so that the oil soaks in to the garlic and doesn’t pool in the bottom of the muffin pan. After you’ve poured the olive oil over the garlic heads, use your fingers to rub the oil into the cut-open ends of the individual cloves.

This will ensure that your roasted garlic is saturated with oil and rich in flavor.



Wrap the garlic heads in foil. Once you’ve rubbed in the olive oil, tear off a small piece of aluminum foil. Wrap this tightly around the garlic head to keep the oil inside while it’s roasting.





Bake for 35 minutes. Place the muffin tin in the oven. Once the time has passed, check to see if the garlic is fully cooked. Using a hot pad, squeeze the garlic head. If it feels soft when squeezed, it’s fully cooked.

If the garlic doesn’t feel soft, bake it for another 5-10 minutes.

To confirm that the garlic is fully cooked, stab through the center clove with a kitchen knife. The knife should slide in easily, with hardly any resistance.





Open and serve the garlic. Once the garlic has cooled for a few minutes, unwrap and discard the foil. Use a small knife or spoon to pull the roasted garlic cloves out of their skins. They should pop out easily. If a few cloves do stick in their skins, use the spoon or knife to gently pry them loose. You can eat the roasted garlic cloves immediately if you’re hungry, or add the roasted cloves to a dish.

Roasted garlic can be mashed and spread over a warm baguette, or mixed in with savory pasta dishes.

Save leftover roasted garlic in an airtight plastic container. The garlic will keep in your refrigerator for 3-4 days.



Tips.

If raw, minced garlic is brought into contact with an acidic food (e.g., lemon juice or vinegar), it will take on a blue-green hue. Some novice cooks are concerned by this change in color, but the garlic is still good to eat and its taste won’t be effected.



Things You’ll Need.

Roasted Garlic.

Kitchen or chef’s knife.

Baking pan or muffin pan.

Aluminum foil.

November 10, 2019