how to cook pot barley

How to Cook Pot Barley.

Pot barley is a versatile grain that is often eaten as a side dish or incorporated into soups. It is less chewy than hulled barley but less processed than pearled barley, making it a tasty but nutritious option no matter how you choose to use it. Fortunately, cooking it is also a simple process. Boil it on the stove, in your oven, or in a pressure cooker until it turns soft and fluffy.



Ingredients.

Boiling Barley on the Stove.

1 cup (225 g) barley.

3 cups (710 mL) water.



Baking Barley in the Oven

1 cup (225 g) barley.

3 cups (710 mL) water.

1 tbsp (225 g) butter.

1 tsp (5.69 g) salt.



Using a Pressure Cooker.

1 cup (225 g) barley.

3 cups (710 mL) water.



Method 1 Boiling Barley on the Stove

1. Rinse the barley off under lukewarm water. Pour all of the barley into a strainer, then set the strainer in your sink. Use the water to wash off dust and other debris. If you notice any shells or other fragments among the barley, pick them out and throw them away.

2. Combine 1 cup (225 g) of barley with 3 cups (710 mL) of water. Pour everything into a pot on your stove, stirring the grain until it is all submerged. You can cook more barley if you need to, but adjust the amount of water you use to compensate. Try to keep the ratio at 1 part barley to 3 parts water to ensure the barley has plenty of water to cook in.

For example, to make ½ cup (112.5 g) of barley, use only 1 1⁄2 cups (350 mL) of water.

For additional flavoring, cook the barley in stock or broth instead of water.

3. Simmer the barley over medium-low heat for an hour. Bring the water to a boil before reducing the heat. Then, cover the pot to reduce the amount of time needed for the barley to boil. Set your timer, checking the pot on occasion to make sure the water continues to gently bubble.

The required cooking time may vary depending on your stove’s settings.

You can cook the barley without a lid. You may need to boil the barley for a little longer, but it will eventually cook through.

4. Check for doneness or taste the barley for a soft, chewy texture. Barley expands as it cooks, so the finished product will look about 3 times bigger than what you put in the pot. If you’re still unsure that it is done, try the barley – if it's a soft and chewy, it's done!

If you are familiar with other types of barley, pot barley is a little chewier than pearl barley but not as much as hulled barley.

5. Add more water if the barley isn’t done cooking and the pot is dry. Your barley may have absorbed all of the water in the pot, even if it isn't finished yet. Try adding about 1⁄4 to 1⁄2 cup (59 to 118 mL) of water and cooking until the barley reaches the consistency you desire.

If you still see water, you don’t need to add any more.

Check the barley every 5 minutes or so to prevent it from overcooking and add more water as needed. Take it out of the pot when it reaches the consistency you desire.

6. Drain any remaining water from the pot. Put on a pot-holder or use an oven mitt to avoid scorching your hands, then take the pot to the sink. The easiest way to drain excess water is by pouring the pot's contents into a strainer. You can also try tipping the pot to let out the excess water or moving the barley out of the pot with a slotted spoon.

If you don’t see a lot of water in the pot, you may be better off letting the barley absorb it. Cover the pot and let the barley rest for about 10 minutes.

7. Fluff the barley with a fork before serving it. While the barley is still in the pot, stir it with a form to prevent the grain from turning sticky due to released starch. Store leftover barley in a sealed container in the fridge for up to 5 days. Move the barley into an airtight plastic container within 2 hours of cooking it, then refrigerate it right away to avoid harmful bacterial growth. Dispose of any leftover barley when t gets too mushy or begins rotting.

You can also store the barley in a sealed bag or container in the freezer for up to 1 month.



Method 2 Using a Pressure Cooker.

1. Soak the barley for 4 hours if possible. Soaking the barley saturates it, reducing the cooking time it needs to get soft and fluffy. If you have time to spare, fill a bowl with 4 times more lukewarm water than the amount of barley you plan on cooking. Add the barley and let it rest there for a few hours.

For example, if you plan on cooking 1 c (225 g) of barley, place it in 4 cups (950 mL) of water.

If you can, soak the barley overnight for best results.

2. Fill a pressure cooker with about 3 cups (710 mL) of water. This is the standard amount of water to use for 1 cup (225 g) of barley. If you plan on cooking a different amount of barley, adjust the amount of water you use. No matter how much barley you make, keep the ratio around 3 parts water to 1 part pot barley in the pressure cooker.

If you didn’t soak the barley in advance, you may need more water. Add about 4 1⁄2 cups (1,100 mL) of water per 1 cup of barley.

For additional flavoring, cook the barley in stock or broth. Alternatively, use it as part of a soup or stew you make in the pressure cooker.

3. Cook the barley for 20 minutes on high heat. Stir the barley into the water, making sure all of the grains are submerged before you close the lid. The barley will cook relatively quickly. When it’s done, vent the steam and taste the barley to make sure it is tender but slightly chewy.

You can also simmer the barley by utilizing low heat, high pressure settings. Cooking barley this way is as slow as it is on the stove, but the grains may taste more tender when they’re done.

4. Drain and fluff the barley before serving it. Scoop the barley out with a slotted spoon to eliminate any leftover moisture on it. Place it in a bowl, then mix it with a fork or another utensil to plump it up and prevent it from becoming sticky.

5. Serve the barley and store the leftovers for up to 5 days. After using the barley, move any leftovers into a resealable container within 2 hours of cooking. Make sure the container is airtight. As long as it is properly covered, the barley should last a while, but throw it away if it tastes mushy or smells rancid.

The cooked barley can be stored in the freezer for up to a month, but make sure it is in a sealed, freezer-safe container or bag.



Method 3 Baking Barley in the Oven.

1. Pour 1 cup (225 g) of pot barley in an oven-safe dish. Ceramic or glass dishes are the best choices for baking barley in the oven. You may be able to use something like a skillet if it is large enough to hold all the ingredients. If you are uncertain how safe a dish is for oven use, avoid using it.

A 1 1⁄2 US quarts (1,400 mL) dish is the perfect size for the barley and liquid ingredients, but use a bigger dish or multiple dishes if you plan on making more.

2. Add water, butter, and salt to the barley. Set a separate pot on your stove and boil about 2 cups (470 mL) of water. When it is done, pour it directly onto the barley. Then, immediately add 1 tbsp (225 g) of butter and 1 tsp (5.69 g) of salt, mixing them until they disperse in the water.

Increase the amount of water you use if you plan on cooking larger batches of barley. Keep the ratio 2 parts water to 1 part barley.

You can also use stock or broth for more flavor. Vegetable stock is a good choice if you plan on cooking vegetables with the dish.

If you like your barley to taste more buttery, add up to 3 tbsp (675 g) of butter. This can improve your dish if you add ingredients like mushrooms, peppers, or celery.

3. Add vegetables or seasonings to the dish if you desire. Baking the barley in water will give you a simple dish that is a lot like barley cooked on the stove. For more complex flavors, try incorporating herbs and vegetables into the dish. You can make the barley into a casserole that goes well as a side to a main course.

For example, brown some sliced mushrooms and garlic, then add them to the oven dish. You can also soften onions, celery, or peppers. For seasoning, pour some thyme into the dish.

4. Bake the barley in the oven for 1 hour. Preheat the oven to 375 °F (191 °C), then cover the dish with aluminum foil and place it on the oven’s center rack.

While barley can be cooked in an uncovered dish, it may take a little longer. Check the barley to make sure it expanded and softened. Most of the water in the dish should be gone by the time the barley is done cooking.

5. Stir the barley with a fork before serving it. By doing this, you may notice the barley plumping up. It also loses that unpleasant sticky taste you sometimes get with cooked grains.

You don’t actually need a fork. A spoon or another utensil is fine. Always stir the barley before serving it!

6. Store the barley for up to 5 days in the refrigerator. Avoid leaving cooked barley at room temperature for more than 2 hours. Find a resealable container to put leftover barley in. It should be good for a few days before it gets mushy or rancid.

For freezer storage, put the barley in a resealable freezer bag or container. The barley should last about 1 month.



Tips.

If you can’t find pot barley to purchase, use hulled or pearled barley instead.

Pot barley is slightly more refined than hulled barley, so it tastes less chewy. It is less refined than pearled barley, so it has more nutrients.

Pot barley is often mixed into soups and broths to thicken them. It can also replace rice in dishes like risotto or made into a salad.

Things You’ll Need.

Boiling Barley on the Stove : Stove, Pot, Measuring cup, Pot-holder.

Using a Pressure Cooker : Pressure cooker, Measuring cup.

Baking Barley in the Oven : Stove, Oven, Oven-safe dish, Pot, Measuring cup, Measuring spoons, Fork.

Februari 24, 2020

How to Melt Jolly Ranchers

How to Melt Jolly Ranchers.

Jolly Ranchers are a treat in their own right, but by melting them down, you can make all kinds of new treats. Whether you’re in a hurry or have time to be a perfectionist, melting Jolly Ranchers for your next dessert recipe is quick, easy, and most of all, tasty!

Method 1 Using a Microwave.
1. Place 4 Jolly Ranchers in a microwave-safe dish. A bowl will work, but depending on where you will be pouring the melted candy, a coffee cup will pour a little cleaner.
If you are microwaving more than 4 candies at a time, you will need to increase the cooking time.
4 candies will produce about 1 tablespoon (15 mL) of liquid.
Be sure whatever it is has a handle because the candy will be quite hot once melted.
A glass Pyrex measuring cup works quite well. If heating multiple batches, though, give the glass time to slowly cool between heating.
2. Microwave the Jolly Ranchers at 80% power. Initially cook them for approximately 1 minute. Microwaves will vary, so you will need to adjust based on your specific model. This should get all four pieces to melt in one go.
If the candies do not melt entirely on the first heat, cook them again in 15-second intervals. Then in the second batch, heat for the combined time.
3. Remove the candies from the microwave carefully. Once the candies are melted, they will be very hot, so handle with care. Using an oven mitt or dish towel can help you handle the dish if it is hot as well.
The liquid will begin to harden again within a few minutes, so you will need to work quickly. If it hardens again, simply reheat the candy in 15-second intervals to liquify them again.

Method 2 Melting in the Oven.
1. Preheat your oven to 350 °F (177 °C). Some recipes call for different heats, which you can follow, but this temperature will allow the candies to be melted in a shorter time.
2. Place your unwrapped candies in an oven safe pot while the oven heats. Use a little more candy than your recipe or idea calls for so you have extra to work with. Make sure the candies are level with or lower than the lid of the pot so that the liquid will not overflow when it is done cooking.
Put the candies in evenly stacked layers to ensure they melt evenly in the pot, depending on how much liquid you need to make.
You can expect the liquid to be about half the height of the candies themselves depending on how well they are packed into the pot.
3. Heat your candies in the oven for 10-12 minutes. You do not need to stir the liquid. The less agitation while heating, the fewer air bubbles you will have. If working towards a thin candy-coating, air bubbles will cause cracking.
4. Remove from the oven when the candy has melted. Keep an eye on the liquid as you get near the 10 minute mark. You will want to remove the candy once all the pieces have melted fully. If you heat for too long, it will begin to bubble from the heat. Don’t forget to use oven mitts!
Use the liquid immediately after removing it from the heat. Keep the oven on in case the mixture begins to harden again, but you should have a few minutes to work with the liquid before it does.
If the liquid re-hardens before you are done, pop it back in the oven for about 2-3 minutes.

Method 3 Using Your Melted Jolly Ranchers.
1. Use a mold to reshape the candy. By using a decorative mold, you can reshape the Jolly Ranchers into a themed candy. Allow the candy liquid to cool and re-harden for about 10-15 minutes at room temperature.
Make sure your mold is approved for high heat. Some plastic or chocolate molds will not hold up to the melted liquid.
2. Coat apples with your Jolly Ranchers. Dip each apple in the liquid and hold above the pot for about 30 seconds to allow the liquid to stop dripping. Then place the apple onto a non-stick sheet or plate to cool. In 10-15 minutes, you’ve got a new take on caramel apples.
If the liquid isn’t deep enough to dip anymore, you may need to transfer them to a smaller, deeper bowl or pot. Otherwise, you can pour the liquid over the apples, although this can be more messy!
Use a stick or skewer to pierce and handle the apples. This makes dipping and eating cleaner and safer.
Each apple will need about 12 candies to coat it.
3. Make lollipops using molds and candy sticks. You can find specific lollipop molds in stores that just require pouring the liquid over the candy stick into the mold!
Using either of the melting methods above, you will simply pour the liquid over the molds that have a lollipop stick in them.
Once the candy hardens completely, it will have formed around the stick into a lollipop.
4. Mix the liquid into your favorite drinks. The melted candy will dissolve well into other liquids, such as alcohol. Approximately 12 candies to 8 fluid ounces (227 mL) of liquid will make a fairly sweet drink.
Try mixing them into a brewed tea while it is hot. Then once it cools, you will have a fruity iced tea!
Cooled drinks will take a little longer for the candies to mix with. Consider heating the drink before mixing in the candy liquid if you are in a hurry.

Community Q&A

Question : What is a Jolly Rancher?
Answer; A Jolly Rancher is a hard candy that usually comes in an individually wrapped plastic package. The main five flavors are green apple, grape, cherry, watermelon, and blue raspberry.
Question :  tried several times microwaving and using an oven and it still did not melt. What do I do?
Answer : Melt them for 2 minutes at 30 second intervals. If this does not work, try adding more or less time, depending on your microwave wattage.
Question : Does it work with other candy?
Answer : Any hard candies. It also works with gummy bears!
Question : How can I prevent the Jolly Ranchers from sticking to the bowl and ruining it?
Answer : Use a large, heatproof glass bowl when melting the Jolly Ranchers. Plastic bowls cause the candy to stick to the sides, burning it easily and making it hard to wash off. A glass bowl can prevent this from happening.

Tips.

If you have air bubbles, use a small metal spoon or a toothpick to press them out.

Warnings.
Do not leave the oven or microwave unattended while cooking.
Be absolutely certain your mold is rated for high heat. The candy will be extremely hot, and you don’t want to melt the mold.
Things You’ll Need.
Jolly Rancher candies, Microwave or oven, Microwave or oven-safe pot or bowl, Oven mitt, Spoon, Candy mold, Apples (if making candied apples).

Mei 09, 2020

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 cook bulgur

How to Cook Bulgur.

Bulgur is a grain made from cracked wheat that’s popular in Middle Eastern cuisine. It’s a great source of iron, vitamin B, manganese, and magnesium, and it’s also high in fiber. If you like your bulgur soft like rice, then boiling it is your best bet. However, if you prefer a chewier texture, such as for a salad or tabbouleh, then soaking it is the better option. Once your bulgur is cooked to perfection, add your desired seasonings. This versatile grain will take on any flavors you add to it.



Ingredients.

Boiling Bulgur : 1 1⁄3  c (320 mL) of water, 2/3 cup (180 g) of bulgur.

Soaking Bulgur : 1 cup (240 g) of bulgur, 2  c (470 mL) of boiling water.

Making Bulgur in a Slow-Cooker : Butter, oil, or non-stick cooking spray to grease slow-cooker.

1 cup (240 g) of bulgur, 2  c (470 mL) of water or milk.

Seasoning Bulgur.

2  tsp (9.9 mL) of oil or butter and 1/2 tsp (2.5 g) of kosher salt (for simple bulgur).

1 lemon, 2 teaspoons (9.9 mL) of olive oil, 1/4 cup (60 g) of chopped fresh mint, 1 cup (240 g) of chopped fresh parsley, 1 chopped tomato, and 1 chopped cucumber (for tabbouleh).

1 red bell pepper, 1/4 cup (60 g) of Kalamata olives, and 1/4 cup (60 g) of chopped sun-dried tomatoes (for Mediterranean bulgur).

1 chopped apple, 1/2 cup (120 g) of raisins, 1 tsp (5 g) of cinnamon, and 1/4 cup (60 g) of brown sugar (for breakfast bulgur).



Method 1 Boiling Bulgur.

1. Bring 1 1⁄3  c (320 mL) of water to boil in a sauce pan. You can use tap water or filtered water if you prefer. Measure out the water and add it to the pan. Then, turn the heat up to medium-high and bring the water to a boil.

Tip: For extra flavorful bulgur, use chicken, beef, or vegetable broth in place of water.

2. Stir in 2/3 cup (180 g) of bulgur and reduce the heat to medium-low. Use a wooden or metal spoon to stir the bulgur into the boiling water. Then, turn down the heat so that the water is just simmering instead of boiling.

You may want to stir the bulgur once every few minutes so it doesn’t stick to the bottom of the pan or boil over.

3. Cover the pot and cook for 10-15 minutes. Place a tight-fitting lid on the pot and set a timer for 10 minutes. Check the bulgur to see if it has absorbed all of the water. If not, keep cooking the bulgur for up to 5 more minutes until all the water has been absorbed.

Pay attention to the bulgur while it cooks. If it starts boiling again, turn the heat down to low.

4. Let the bulgur sit for 10 minutes with the cover on before serving it. Once the water has been absorbed, turn off the heat. Leave the lid on the pot and set a timer for 10 minutes. The bulgur will be ready to eat after the time is up.

The bulgur will be very hot once it finishes cooking. If you want it chilled, place it into the refrigerator for 3 to 4 hours or longer.

Bulgur will keep well in an air-tight container in the refrigerator for up to 3 days.



Method 2 Soaking Bulgur.

1. Place 1 cup (240 g) of bulgur in a heat-proof bowl. Measure out the bulgur and add it to a glass, ceramic, or metal bowl. Some plastic containers are also heat-proof. Check to see if your container is microwave safe before using it to soak the bulgur with boiling water.

Don’t place the bulgur in anything that might melt, such as a plastic or Styrofoam.

2. Pour 2  c (470 mL) of boiling water over the bulgur. Bring 2  c (470 mL) of water to boil in a tea kettle, pot, or microwave-safe container, such as a glass measuring cup. Then, pour the water over the bulgur.

If needed, stir the bulgur and water together to ensure that the bulgur is fully covered in the bowl.

3. Cover the bowl and let the bulgur sit for 20 to 30 minutes. Place a plate or tea-towel over the bowl to cover it completely. Then, set a timer for 20 minutes. Once the time is up, check to see if the bulgur is at the desired consistency. If it’s still too chewy, let it sit for longer.

If all of the water has been absorbed before the bulgur is fully cooked, add another 1⁄4  c (59 mL) of boiling water and stir it into the bulgur. Then, cover the bulgur again and let it sit for 5 more minutes.

Tip: As long as the bowl that you placed the bulgur into is microwave-safe, you can also microwave the bulgur with an extra 1⁄4  c (59 mL) of water to finish cooking it if it’s still too chewy.

4. Drain off any excess water after the bulgur is cooked. When the bulgur reaches the desired consistency, pour it into a colander over a sink to drain off the excess water. If there’s no excess water left in the bowl, you can skip this.

Store your extra bulgur in an air-tight container in the refrigerator for up to 3 days.



Method 3 Making Bulgur in a Slow-Cooker.

1. Grease the inside of the slow-cooker. Spread 2 to 3  tsp (9.9 to 14.8 mL) of butter or oil all over the inside of the slow-cooker with a basting brush or your fingertips, or spray it with non-stick cooking spray.

Opt for non-stick cooking spray if you’re trying to keep the fat and calories as low as possible.

2. Add 1 cup (240 g) of bulgur to the slow-cooker. Measure out the bulgur and pour it into the slow cooker. You can double or even triple the amount if desired. Just make sure to double or triple the liquid as well.

Tip: You can add bulgur to chilies, stews, and soups to make them heartier. Just make sure you balance the liquid in the recipe with the bulgur. Aim for a 2:1 ratio of water to bulgur if you want to absorb the liquid entirely, 3:1 if you want a thick stew, or 4:1 if you want a brothy soup.

3. Pour in 2  c (470 mL) of water or milk. Use water for lighter bulgur or add milk to give it a creamier texture. Measure out the water or milk an pour it over the bulgur.

You can also add extra ingredients to your slow cooker at this time if you want them cooked in with the bulgur.

4. Set the slow-cooker on low heat and cook for 6 to 8 hours. Place the lid on your slow cooker and turn the heat to low. Then, cook the bulgur for 6 to 8 hours or until the liquid is fully absorbed. Check it periodically to ensure that it does not get overcooked.

If you want the bulgur to cook faster, turn the heat up to high and cook it for 3 to 4 hours.

Add and extra 1⁄4 to 1⁄2  c (59 to 118 mL) of water to the slow cooker if the water gets low and the bulgur still isn’t cooked. You can always drain off the excess water if there’s too much.

If you have extra bulgur, store it in an air-tight container in the refrigerator. It will keep for up to 3 days.



Method 4 Seasoning Bulgur.

1. Add oil or butter and salt for a simple seasoning. If you want to enjoy the simple, nutty flavor of bulgur, keep the seasoning simple. Pour 2  tsp (9.9 mL) of oil over the bulgur, or mix in 2  tsp (9.9 mL) of butter while the bulgur is still warm so it will melt. Sprinkle 1/2 tsp (2.5 g) of salt over the bulgur and stir everything well.

Serve the bulgur as a side dish with chicken, fish, chili, or anything else you like.

2. Make tabbouleh with lemon, mint, parsley, tomatoes, and cucumbers. Pour the juice of 1 lemon and 2 teaspoons (9.9 mL) of olive oil over the bulgur and stir it together. Then, mix in 1/4 cup (60 g) of chopped fresh mint, 1 cup (240 g) of chopped fresh parsley, 1 chopped tomato, and 1 chopped cucumber in with the bulgur. Chill the tabbouleh for 2 hours or overnight.

Try serving the tabbouleh over lettuce with pita bread and hummus on the side for a complete meal.

3. Add peppers, olives, and sun-dried tomatoes for Mediterranean bulgur. Chop 1 red bell pepper, 1/4 cup (60 g) of Kalamata olives, and 1/4 cup (60 g) of chopped sun-dried tomatoes and stir them in with cooked bulgur. Serve while the bulgur is still warm or chill the bulgur overnight for a Mediterranean style bulgur dish.

Try having this bulgur recipe with a simple salad or steamed veggies.

4. Stir in apples, raisins, cinnamon, and brown sugar for breakfast bulgur. Add 1 chopped apple, 1/2 cup (120 g) of raisins, 1 tsp (5 g) of cinnamon, and 1/4 cup (60 g) of brown sugar to the bulgur after the bulgur is cooked. Stir everything together and serve for breakfast.

Pair your bulgur with a cup of Greek yogurt and a glass of orange juice for a hearty breakfast.

Tip: Bulgur is versatile, so try swapping it in recipes that call for rice, couscous, millet, barley, or even pasta.



Question : Can I use bulgur wheat in a salad ?

Answer : Yes, bulgur wheat is a great salad addition. A good example is tabouli, a popular traditional Middle Eastern salad.

Question : Can I put raw bulgar in my soup while it's cooking?

Answer : You can do this but remember that it absorbs twice its volume in water. This means it will soak up the soup liquid and you'll need to replace that to ensure it remains a soup and doesn't turn into a stew. Try a little the first time you do this with your soup recipe, and gradually adjust it each time you make the soup until you get the amount just right. Or, use a recipe which gives exact amounts of bulgar wheat to add.

Question : What is bulgar wheat?

Answer : Bulgar or bulgur wheat is the wheat kernel with the bran portion removed. The kernel is steamed, dried and ground into different grades of coarseness to finish the product. The grain that results is golden-brown in color.

Februari 22, 2020

how to make cheesy polenta casserole

How to Make Cheesy Polenta Casserole.

Cheesy polenta casserole is easy to make. You can create a delicious casserole using traditional polenta or polenta that comes ready-made in a tube. In about an hour, you can serve hot, cheesy polenta casserole to your family and friends.

Ingredients.
Polenta Casserole with Gorgonzola.
4 cups (950 mL) water.
2 cups (475 mL) milk.
2 cups (320 grams) polenta or corn grits.
2 teaspoons salt.
1/2 teaspoon ground black pepper.
1 tablespoon olive oil.
1 cup (150 grams) yellow onion, chopped.
1 cup (150 grams) green onion, chopped.
4 eggs, whisked.
1 cup (90 grams) Parmesan, grated.
1 cup (90 grams) Gorgonzola, crumbled.

Polenta Casserole with Mozzarella & Marinara.
1 teaspoon olive oil.
1 green bell pepper, chopped.
1/4 teaspoon garlic, minced.
2 green onions, chopped.
14 ounces marinara sauce.
1/4 cup (22 grams) fontina cheese, shredded.
3/4 cup (65 grams) mozzarella cheese, shredded.
1/2 cup (45 grams) Parmesan cheese, shredded.
One 16-ounce tube ready-made polenta, cut into 1/4-inch (0.65 centimeter) slices.

Method 1 Making Polenta Casserole with Gorgonzola.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that the oven is preheated before you bake the casserole. This will ensure the casserole bakes evenly and reaches the desired internal temperature.

2. Prepare a baking dish. You will need a glass baking dish that measures 9 x 13 inches or 23 x 33 centimeters. Use cooking spray, olive oil, or butter to lightly oil the baking dish. Set aside.

3. Cook the polenta. Add the polenta or corn grits, water, milk, salt, and pepper to a medium sized pot or saucepan. Cook over medium heat for about 10 minutes, whisking frequently. When the polenta is ready, it will be creamy but still loose in its consistency. Once the polenta is done, remove it from the heat and set aside.

4. Cook the onion. Add the olive oil to a small sauté pan. Place the pan on the stove and turn the burner to medium heat. Add the yellow onion to the pan and cook until the onion is soft. This should take about 5 minutes.

5. Combine everything except half of the Parmesan. Set aside half of the Parmesan. Then combine the remaining Parmesan with the Gorgonzola, green onions, cooked yellow onions, whisked eggs, and polenta mixture. Use a wooden spoon to thoroughly combine the ingredients, and then pour into the prepared baking dish.

6. Bake the casserole for 30-35 minutes. After 30 minutes, remove the casserole from the oven. The casserole should be bubbling when you remove it from the oven.

7. Sprinkle the remaining cheese on top and bake for 5 minutes. Make sure you sprinkle the cheese evenly across the top of the casserole, then put it back in the oven. The cheese should just be beginning to brown when you remove the casserole from the oven. This will take about 5 minutes.

8. Cool the casserole for 15 minutes. You will need to let the casserole cool before you serve it. Once the casserole cools, slice it with a knife. Serve with a side salad.

Store leftovers in the refrigerator for up to 3 days.

Method 2 Making Polenta Casserole with Mozzarella & Marinara.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that you preheat the oven before you bake the cheesy polenta casserole. This will ensure the casserole bakes evenly.

2. Prepare the baking dish. Place a glass baking dish on the counter and lightly oil it with cooking spray. The baking dish should measure about 8 x 8 inches or 20 x 20 centimeters.

3. Cook the green onions, garlic, and green pepper. Heat the olive oil in a saucepan over medium-high. Add the green pepper, green onions, and garlic to the saucepan. Cook for about 3 minutes.

4. Add the marinara. After you cook the green onions, green pepper, and garlic in olive oil for 3 minutes, add the marinara to the saucepan. Allow the vegetables to simmer in the sauce for about 5 to 7 minutes. Stir occasionally.

5. Combine the mozzarella and fontina. Add the fontina and mozzarella cheeses to a medium sized mixing bowl. Use a wooden spoon to mix the cheeses until they are thoroughly combined.

6. Layer the sauce, polenta, and cheese mixture in the baking dish. Use the wooden spoon to spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Layer one third of the sliced polenta on the sauce, and top with about one third of the mozzarella and fontina mixture. Spread a thin layer of sauce on top of the cheese. Repeat the entire process twice, so that you end up with three layers.

7. Top with Parmesan cheese. Once you create three layers of sauce, polenta, and the mozzarella mixture, you will top the final layer of marinara sauce with Parmesan cheese. Use your hands to sprinkle the cheese evenly across the top of the entire casserole.

8. Bake for 25 minutes. Place the casserole in the preheated oven. Bake the cheesy polenta casserole at 350 degrees Fahrenheit (177 degrees Celsius) for about 25 minutes. The cheese should be bubbly and golden brown. Remove from the oven and cool for 5 minutes before serving.

Store leftovers in the refrigerator for up to 3 days.

Things You’ll Need.

Oven.

Stove.

Measuring cups.

Measuring spoons.

Glass baking dish.

Saucepan.

Small sauté pan.

Wooden spoon.

Medium sized mixing bowl.

Cooking spray.

Januari 21, 2020

How to Make Candy Apples

How to Make Candy Apples.

Candy apples are a great fall treat that's easy to make and tastes great. There are two different types of candy coating: chocolate and candy. Chocolate apples can be made with white, milk, or dark chocolate. If you use colored bakers chocolate, you can make them in even more colors. Candy apples can be made in just about any color; if you add white gel food coloring, the candy coating will turn opaque. They are perfect not just for Halloween, but for other themed events as well, including birthdays and weddings.

Ingredients
Chocolate-Coated Apples
8 small apples (or 4 large ones)
12 ounces (350grams) chocolate chips
2 tablespoons (30 grams) butter

Candy-Coated Apples
12 small apples (or 6 large ones)
3 cups (675 grams) white sugar
½ cup (120 milliliters) light corn syrup
1 cup (240 milliliters) water
½ - 2 teaspoon (2.5 to 10 milliliters) gel food coloring
1 teaspoon (5 milliliters) vanilla extract (optional)
2 tablespoons (30 milliliters) white gel food coloring (for opaque)

Method 1 Making Chocolate-Coated Apples.
1. Wash and dry the apples, then insert a wooden stick into the top of each one. If your apples came with a waxy coating, the chocolate may not stick. Boil 6 cups (1.4 liters) of water with 1 tablespoon (15 milliliters) of white vinegar. Dip each waxy apple into the mixture for 5 seconds, then pat dry.
If the sticks are hard to insert, make a shallow cut in the top of the apple first with a sharp knife. Make sure that the apples are secure on the sticks.
2. Place the apples in the fridge. The apples will chill as you prepare the chocolate. This will help the melted chocolate harden faster once you dip the apples into it.
3. Cover a large baking sheet with wax paper. If you don't have wax paper, lightly coat the baking sheet with cooking spray instead. This way, the chocolate won't stick to the baking sheet.
4. Assemble a double-boiler. Fill a saucepan with 1 to 2 inches (2.54 to 5.08 centimeters) of water. Place a heat-safe glass bowl on top of the saucepan. The bottom of the bowl should not be touching the surface of the water.
5. Place the chocolate and the butter into the bowl. To help the butter melt faster, cut it into small cubes. You can use any type of chocolate you want: white, milk, or dark. If you bought colored bakers chocolate, it may have different melting instructions; follow the directions on the bag instead.
6. Melt the chocolate and butter over medium heat, stirring occasionally with a rubber spatula. Don't let the chocolate get wet, or it will seize. Also, don't let the chocolate burn, or it will have a bad taste. This will only take a few minutes.
7. Remove the bowl from the saucepan and set it down onto a stable work surface. Get your apples out, and be prepared to start dipping. The chocolate will start to harden quickly.
8. Dip the first apple into the melted chocolate. Roll it around the chocolate to coat it evenly, then lift it out of the bowl. Give the stick a twirl to help the chocolate coat the apple more evenly. It will also help get rid of any excess chocolate.
9. Consider dipping the apple in chopped nuts. You can also shake some sprinkles over the apples to make them more colorful. When shaking sprinkles onto apples, try to do it over a paper coffee filter. The filter will catch the sprinkles, and make it easier to funnel them back into the jar when you are done.
10. Set the apple down onto the baking sheet and move onto the next. Work quickly, as the chocolate will start to harden. If the chocolate begins to harden, simply place the bowl back onto the saucepan, and warm the chocolate up again.
When placing the apples onto the baking sheet, remember to leave a little space between each apple so that they don't stick together.
11. Place the baking sheet into the fridge for 5 to 10 minutes, or until the chocolate hardens. Because you added some butter to the chocolate, it will never become rock-solid.
12. Finished.

Method 2 Making Candy-Coated Apples.
1. Wash and dry the apples, then push a wooden stick through the top of each one. Some apples come with a waxy coating, which can keep the candy coating from sticking. You can get rid of this waxy coating by boiling 6 cups (1.4 liters) of water with 1 tablespoon (15 milliliters) of white vinegar. Dip each apple into the vinegar water for 5 seconds, then pat dry.
If you find the sticks difficult to insert, make a shallow slit in the top of the apple with a sharp knife first. Make sure that the apples are secure on the sticks, or they'll fall into the candy mixture.
2. Place the skewered apples in the fridge. The apples will chill as you prepare the candy mixture. Melted candy will harden a lot faster on cold apples than on room temperature ones.
3. Cover a large baking sheet with wax paper. If you don't have any wax paper, lightly coat the baking sheet with cooking spray instead. This will keep the candy apples from sticking to the sheet while they harden.
The baking sheet needs to be large enough to hold all of the apples without them touching. If you need to, use two baking sheets.
4. Heat the sugar, corn syrup, and water in a saucepan over medium to high heat. During this time, you will want to clip a candy thermometer to the side of the saucepan. Don't let the bottom of the thermometer touch the bottom of the saucepan, however. If you don't have a candy thermometer, don't worry; there are other ways to test the temperature of the candy.
5. Wait until the mixture reaches 300°F (148.9°C). It will take about 20 minutes. Don't stir the candy during this time. If you don't have a candy thermometer, you can test whether or not the candy is ready by putting a drop into a cup of cold water. If the candy hardens and cracks easily, it's ready. If it sinks to the bottom and stays gooey, it is not ready.
6. Remove the saucepan from heat, and stir in the gel food coloring and vanilla extract using a rubber spatula.[8] The candy coating will be translucent once it hardens on the apple. If you want it to be opaque, add 2 tablespoons (30 milliliters) of white gel food coloring. The more gel food coloring you use, the brighter the color will be.
Avoid over-stirring the mixture. You don't want any air bubbles. Stir just enough to mix in the flavoring, but not so much that you get air bubbles. You are mixing the extract in now, because otherwise the high heat will kill the flavor.
If you aren't a fan of vanilla, you can omit it, or use another flavor, such as cinnamon.
7. Wait for the candy mixture to cool and the bubbles, if any, to disappear before dipping the first apple into it. Quickly dip the apple into the candy, then pull it out. Twirl the stick in your hand to help the candy coat the apple more evenly, and the excess to drip off.
For a smoother finish, let the candy cool on the apple for 30 seconds, then dip again.
8. Turn the apple upside down for a few seconds before setting it down onto the baking sheet. This will allow any excess candy to drip towards the stick, and prevent any puddles from forming.
9. Continue dipping the apples and placing them on the sheet until you have none left. As you continue to work, tip the saucepan towards you, so that the candy mixture gathers in the corner. This will make the candy mixture "deeper" and make it easier to coat the apples.
10. Wait for the candy to harden. It will take about 1 hour for the candy to harden. Don't get impatient and stick the candy apples into the fridge, or they may turn sticky.
11. Serve the apples. Candy-coated apples are best eaten the same day.

Community Q&A.
Question : How do I make candy apples if I do not have apples?
Answer :  You can't make any kind of apples without apples, obviously. If you don't have them, you can buy them, or just buy ready-made candy apples, or use a different fruit and make a 'candy [name of fruit]' instead.
Question : How can I make toffee apples?
Answer :  We have an article on that! Check out how to make toffee apples.
Question : Is adding the gel food coloring optional?
Answer :  The food coloring is just for looks. Your apples should come out fine, they just won't be the bright red shown in the article.
Question : What is the best way to clean the sauce pan after making candy apples?
Answer :  Pour boiling water and dish soap into the pot and wait for the water to cool enough for you to scrub the pot. The sugar mixture should come right off.
Question : Can I make a candy carrot?
Answer :  Yes. You could also make candy carrots.
Question : Can I melt chocolate or caramel for the apple coating?
Answer :  Instructions for doing so can be found in the article Make Caramel Apples .

Tips.
If you have a peanut allergy consider using other toppings such as raisins, marshmallows, candy corn, or M&M's.
If you are using translucent candy, try to match the apple color to the candy color. For example, use red apples for red or purple candy. Use yellow apples for orange, yellow, or green candy. Use green apples for green or blue candy.
Try to serve and eat candy-coated apples the same day you make them. The longer the set, the more sticky the candy coating will become. Chocolate-coated apples can last up to a week, however.
Never store freshly made candy apples unwrapped on the counter, as it would make a sticky mess!
You can use any type of apple you like, but tart apples, such as Fuji or Granny Smith will help cut down on the sweetness of the candy coating.
Store chocolate-coated apples in the fridge unwrapped. Store candy-coated apples on the counter.
To make marbled candy apples: use white food coloring as a base. Just before dipping the apples, add a few drops of 2 to 3 other colors. Lightly swirl the colors together, but don't mix them.
To clean your saucepan, fill it with water, and let the water come to a boil. Pour the water out, and scrub the residue candy away.
Consider serving the apples in themed cupcake wrappers or other decorations to match your party or event.

Warnings.

Be careful when handling the melted candy. The mixture can get very hot. Handle pot using oven mitts.
Be careful when eating candy apples with fillings, braces, and retainers. Ask your dentist or orthodontist if you are unsure if this will mess with your teeth.

Things You'll Need.

Candy-Coated Apples : 6 to 12 popsicle sticks, Baking Sheet, Wax paper or cooking spray, Saucepan, Candy thermometer, Rubber spatula.
Chocolate-Coated Apples : 4 to 8 wooden sticks, Baking sheet, Wax paper or cooking spray, Saucepan, Heat-safe glass bowl, Rubber spatula.

Juni 03, 2020

How to Melt Chocolate Chips

How to Melt Chocolate Chips.

Melted chocolate chips are one useful way to get melted chocolate quickly. The greater surface area of chocolate chips makes it easier and faster to melt, improving your chances of getting the melted chocolate off the heat before condensation forms and risks seizing the chocolate. However, the smaller size of chocolate chips necessitates careful attention to avoid burning or drying out of the chips.

Method 1 Using a Double Boiler.
1. Fill a saucepan with 2 inches (5.08 centimeters) of water. You can use an actual double boiler, or improvise your own with a saucepan and a heat-safe bowl. Do not place the second saucepan or bowl on top just yet, however.
If you are using a bowl, make sure that it fits comfortably over the saucepan and that there are no gaps where heat can escape.
Double boilers are great if you need the chocolate to stay melted for a long time (ie: when you are making chocolate dipped strawberries with a decorative drizzle).
2. Bring the water to a boil over medium heat. While the water is coming to a boil, you can start measuring out the chocolate.
If you can't find any chocolate chips, you can use whole chocolate bars instead. You will need to cut them into ¼-inch (0.64-centimeter) wide chunks first, however.
3. Take the saucepan off the burner. Set it down onto a heat-safe surface to protect your counter. It might be a good idea to keep it near the stove, however, just in case your chocolate starts to harden too quickly.
4. Put the chocolate into your second saucepan. If you are using a makeshift double boiler, then put the chocolate into your heat-safe bowl instead. Whichever one you end up using, make sure that it is perfectly dry. Any moisture will cause your chocolate to "seize" or harden.
If you are working with large amounts of chocolate, consider putting only two-thirds of it in first. This will help it melt faster.
It is possible to fix seized chocolate by adding cream to it, but this will affect your recipe.
5. Place the upper saucepan (or bowl) on top of your lower saucepan. Make sure that the bottom of your saucepan or bowl does not touch the surface of the water. If it does, pour some of the water out. Make sure that the fit is tight, and that no steam can escape.
6. Wait for the chocolate to melt most of the way, stirring occasionally with a rubber spatula. Once again, make sure that the spatula is perfectly dry, or the chocolate will seize. Be sure to scrape the bottom and sides of the bowl often.
If you are working with large amounts of chocolate, you can add in the remaining third a little bit at a time.
7. Take the upper saucepan or bowl off the bottom one, and set it down on the counter. You can pour the water out of the bottom saucepan out at this time, although it might be a good idea to keep it filled until you are completely done baking—just in case your chocolate starts to harden too soon.
8. Continue to stir the chocolate until the mixture is smooth and there are no chunks of chocolate left. Once the chocolate is melted, you can add in other ingredients to it, such as shortening or paraffin.
If your recipe calls for paraffin as well, you must melt the paraffin separately first.
9. Use the chocolate in your recipe. If it is too hot, let it cool for about 10 minutes, give it a stir, then use it.

Method 2 Using a Microwave.
1. Put the chocolate chips into a wide, shallow microwave-safe bowl. It is important that the container you use remains cool or very slightly warm after several minutes of microwaving, otherwise, the container itself will overheat the chocolate. The container must also be perfectly dry, as any moisture will cause the chocolate to harden and become grainy.
If you can’t comfortably handle the container after several minutes of microwaving, then it isn’t a suitable container for melting chocolate.
If you can't find any chocolate chips, cut a chocolate bar into ¼-inch (0.64-centimeter) wide chunks instead.
If you are planning on melting large amounts of chocolate, consider working in smaller batches instead.
2. Microwave the chocolate on medium power for 1 minute, then give it a stir. You can stir the chocolate with a rubber spatula or a spoon, but make sure that whatever you use is dry. Also, keep in mind that every microwave oven is different, so your chocolate may not be melted completely after this. That is perfectly fine; you can always continue heating the chocolate in short bursts.
Chocolate doesn't lose its shape when you microwave it, so stirring it will help make it smooth and more liquid-y.
3. Continue heating the chocolate at 10 to 15-second intervals, stirring between each one, until it is almost melted. Milk chocolate and white chocolate tend to overheat quicker than dark chocolate. It would be best to stir them every 10 seconds. This may sound tedious, but it will reduce the chances of any scorching. Remember, chocolate will keep its shape when heated in the microwave, so stirring it up will help it "melt."
How long you end up cooking the chocolate also depends on how much you are working with. For example:
1 ounce (30 grams) will take 1 minute total.
8 ounces (225 grams) will take 3 minutes total.
1 pound (450 grams) may take up to 6 minutes.
4. Take the chocolate out of the microwave and continue stirring the chocolate until it turns smooth. Once the chocolate is mostly melted, take the bowl out of the microwave, and set it down onto a heat-safe surface. Continue stirring the chocolate, scrapping the bottom and sides of the bowl often, until it is smooth and no chunks remain.
5. Use your chocolate. At this point, you can also add in any other extra ingredients that the recipe calls for, such as shortening or paraffin.

Community Q&A.
Question : Can I use a Wilton Chocolate melting pot instead of melting in a double boiler?
Answer : Yes, you can use your Wilton Chocolate melting pot or the microwave to melt the chocolate.
Question : Would this be good for pouring over the top of a cheesecake?
Answer : If you want to spread over a cake, it's best to make a ganache. Heat 1 part cream until it starts to steam - don't boil it - and add 2 parts chocolate chips. Stir until combined, then pour that over the cake.
Question : How long will the melted chocolate be good for?
Answer : The melted chocolate will start melted until it hardens. It will take about an hour for it to harden at room temperature, 10 to 20 minutes in the fridge, and 5 to 10 minutes in the freezer. After that, you have to melt it again.
Question : What if the chocolate gets hard before you're done using it?
Answer : If you're going to be a while using the chocolate, such as dipping numerous food items into it or spreading it onto food, then it's a good idea to set up a simmer station. You'll need a double boiler or bain marie for this purpose, a bowl within a saucepan type arrangement. Have water gently simmering in the lower part of the double boiler and keep the melted chocolate sitting in a bowl above this. Ensure that no water can get into the melted chocolate though, or the chocolate will seize; this means having a bowl with edges far above those of the pot beneath (to prevent condensation) and being careful not to introduce liquid from whatever you're working with. Also, do not have the base of the bowl holding the melted chocolate touching the water, or the chocolate will scorch. This will keep the chocolate melted until you're finished using it.
Question : I melted the chocolate chips and added a tablespoon of butter. It turned to fudge. What went wrong?
Answer : Chocolate chips are often not the best quality of chocolate and as such, can be easily ruined if overheated or have liquid introduced. Butter contains water, unless it is clarified butter. To avoid the fudge-like consistency to which you refer, you could try several solutions, such as: Melting the butter and the chocolate separately first, then combining off the heat source; using only clarified butter (and ensuring it is melted separately from the chocolate); using a more controlled method of melting, such as in a double boiler over a stove top on very low heat; using higher quality chocolate chips (some high end chocolate manufacturers do create chocolate chips).
Question : What it the chocolate burns or scorches quickly? Can I save it and use it?
Answer : When the chocolate burns or scorches, it is no longer usable and must be discarded. This is due to the flavor that will now permeate the chocolate - a very unpleasant flavor that cannot be masked.
Question : Do I add oil to chocolate chips for dipping?
Answer : No, don't add oil, just melt the chips.
Question : Can chocolate chips be melted in the oven?
Answer : No. They are meant to keep their shape while baking. Heating in the oven, even at low temperatures, doesn't make them liquid. It simply dries them out, and they get chalky.
Question : Will it be the same with white chocolate chips?
Answer : Yes, but with the microwave option you will have to stir more often than with dark chocolate chips. You should stir every 10 seconds, since white chocolate runs a risk of burning more easily than dark chocolate chips.
Question : What if I don't have a double-boiler or a microwave?
Answer : You can make your own double-boiler. Fill a pot with 1 to 2 inches of water and place it on the stove. Put a heat-safe glass bowl n top of the pot; the bottom of the bowl should not be touching the surface of the water. Turn the stove on, and let the water come to a boil. Add the chocolate chips, and stir them until they melt; be careful not to let any water get inside the bowl.

Tips.

If you have accidentally overheated your chocolate, immediately pour it into a cool bowl and add chunks of unmelted chocolate. Stir it continuously to keep it from seizing.
If you microwave doesn’t have a rotating function, be sure to manually rotate the bowl of chocolate chips after each burst of heating and stirring.
If you don’t have a double boiler, you can use any metal or glass bowl that fits snugly over the top of a saucepan. If you use a glass bowl, make sure it is oven-proof or approved for stove top use.
Chocolate tends to keep its shape when melted in the microwave. Giving it a quick stir, however, will help it "melt" more and become smoother.
If you are melting chocolate with other liquids, be sure to melt it using at least 1 tablespoon (15 milliliters) for every 2 ounces (60 grams) of chocolate. Otherwise, the cocoa and sugar in the chocolate will bind and get lumpy. Extra dark chocolate requires even more liquid to keep it from getting lumpy.
If you don’t have chocolate chips, use a chocolate bar chopped into ¼-inch (0.64-centimeter) wide pieces instead.
Milk chocolate and white chocolate tend to melt faster than dark chocolate, so be sure to keep an eye on them.
If you are going to add shortening or paraffin, you must add it after the chocolate has melted. The paraffin must also be melted separately.

Warnings.
Unless your recipe calls for melting chocolate with another liquid, avoid using any water at all when melting chocolate. Water can make the chocolate seize, making it unworkable. For the same reason, don’t add cold liquids to melted chocolate (heat other required liquids first, but don’t boil them.)
Be careful when taking out the chocolate chips. This may get you a burn.
Whether or not you melt chocolate chips in a microwave or on top of the stove, the temperature for melting milk chocolate or white chocolate must not exceed 115°F (46°C) or 120°F (49°C ) when melting dark chocolate. Higher temperatures will scorch and burn the chocolate.
Do not use a wooden spoon to stir your chocolate. Wooden spoons retain flavors and odors, which may affect your chocolate.
Things You’ll Need.
Using a Double Boiler : Double boiler (or saucepan and heat-safe bowl), Stove, Rubber spatula.
Using a Microwave : Wide, shallow, microwave-safe bowl, Spoon or spatula, Microwave.

Mei 05, 2020