How to Temper Chocolate

How to Temper Chocolate.

You can't simply melt chocolate and then expect it to return to its original glossy, firm state. For chocolate to return to this state it has to be heated and cooled to allow a certain type of crystal (crystal V) to develop. This heating and cooling process is called tempering and it can be done in a number of different ways. Keep reading to find out how to give your chocolate creations the perfect shine and snap.

Method 1 Tempering by Adding Chocolate Solids (Seeding).
1. Gather your equipment, and preferably one to two pounds of chocolate. Chop your chocolate into small pieces, or use chocolate disks, sold by many manufacturers at gourmet stores or online from professional chocolate suppliers. The more chocolate you use, the easier the process is to manage.
Try to chop your chocolate as uniform as possible. Chocolate that's uniformly chopped will melt evenly and lower the risk of scorching. If you want, you can use a serrated knife to cut the chocolate into even chunks, or you can look for chocolate chips that are evenly molded.
Set aside approximately 1/3 of the chopped chocolate for later use. It will not be used in the initial double-boiling.
2. Fill one of your bowls with ice water. Fill it just full enough so that your other bowl — your bowl with chocolate — will rest nicely inside without spilling the water.
3. Place your chopped chocolate in the dry, stainless steel bowl. Melt it gently over a pot of very gently simmering water by resting the bowl on the top of the pot of water. The bowl should be bigger than the pot and should not be submerged in the water, but resting on the edge of the pot.
Do not bring the water underneath the chocolate to a boil. Also, don't rush the melting by turning up the heat on the stove. Trying to melt the chocolate too soon will cause it to scorch, ruining the taste and the tempering process.
Be careful not to allow any water to get in the chocolate, or it will seize. This is very important.
4. Heat the chocolate slowly until it reaches a temperature of 110°–115°F. Once the chocolate is fully melted it should feel warm to the touch. Place the bowl of melted chocolate into the bowl with ice water, and begin to stir slowly but constantly. Once it begins to thicken and reaches a temperature of 95°–100°F, crystallization or "tempering" is occurring, and you can remove it from the cold water.
5. Add the remaining 1/3 of untempered chocolate to the melted chocolate and stir. Incorporate the two forms of chocolate so that the final mixture is smooth.
6. Start test for temper or crystallization at 90°F by dipping a spoon into the chocolate. It should set up hard, firm, and shiny with 2 to 3 minutes, in a 65°-72°F environment. If it appears spotty or dull, you need to continue stirring, applying heat or cold as necessary to keep it soft and workable, but not too thin.
It should feel cool to the touch; a good test spot for temperature is to place a dot on your lower lip. If it feels cool, the temperature is probably about right.
7. Check for tempering. When the chocolate sets quickly, uniformly, with good shine and no spots, it is ready to use. You can fill molds, make bark, dip dried fruits, biscuits, cookies, or anything else with it. You can flavor it with fat-soluble oils (mint, lemon, orange, etc.) as well.

Method 2 Tempering by Tabling.
1. Gather and chop your chocolate into even pieces. A serrated knife works well here, although you can skip the cutting altogether if you decide to buy chocolate chips or coins.
Set aside approximately 1/3 of the chopped chocolate for later use. It will not be used in the initial double-boiling.
2. Heat up a pot of water, but do not bring it to boil. You want steam to be coming from the pot, but boiling water can cause the chocolate to scorch or melt too quickly.
3. Place the chocolate pieces in a completely dry, stainless steel bowl, and then onto the steaming pan. Make sure the bowl with the chocolate rests on top of the pan, keeping any moisture or water away from the chocolate. Water that is introduced to chocolate can cause it to seize.
4. Melt the chocolate, stirring, until it is just at 110°F. Do not melt beyond this point or the chocolate will scorch.
5. Introduce the remaining 1/3 solid chocolate into melted chocolate and continue stirring. Heat until the mixture becomes smooth again.
6. Begin "tabling" the chocolate on a smooth, cool surface such as marble. Take the chocolate off the heat and spread 2/3 of it over a cool surface.
With a spatula, work the melted chocolate by scraping and stirring it across the cool surface. This process will smooth and cool the chocolate.
Continue tabling until a temperature of 80°–82°F is reached. Return the cooled mixture to the reserved mixture and put the whole mixture on top of the light heat again.
7. Stirring constantly, wait until the chocolate gets to a temperature of 87°–91°F. Take chocolate off the double boiler. Use the chocolate in molds, biscuits, cookies, dipping, etc.
Is the chocolate sticky to the touch even after a little while? Sticky chocolate has not been properly tempered. The chocolate should set and be firm after 2 to 3 minutes.

Method 3 Understanding the Numbers.
1. Mind a note on different types of chocolate. Different kinds chocolates have different kinds of cacao concentrations, as well as cocoa butter concentrations. Knowing which type of chocolate you're working with is essential to tempering correctly.
Dark chocolate (no milk content) tempers ideally at 88-90°F (31-32°C).
Milk chocolate tempers ideally at 86-88°F (30-31°C).
White chocolate tempers ideally at 80-82°F (27-28°C).
2. Know how the fats in cocoa butter crystalize. There are several different stages to crystallization of cocoa butter fats. Melting and tempering good chocolate is all about getting the crystals to stage V of the process.
Stage I — 17 °C (63 °F) — Chocolate is soft, crumbly, and melts too easily.
Stage II — 21 °C (70 °F) — Chocolate is soft, crumbly, and melts too easily.
Stage III — 26 °C (79 °F) — Chocolate is firm, snaps poorly, and melts too easily.
Stage IV — 28 °C (82 °F) — Chocolate is firm, snaps well, but melts too easily.
Stage V — 34 °C (93 °F) — Chocolate is glossy, firm, snaps well, and melts near body temperature.
Stage VI — 36 °C (97 °F) — Chocolate is hard and takes too long to form.

Community Q&A.

Question : How do I know what temperature the chocolate is?
Answer : The only way to know the exact temperature of the chocolate is to use an instant-read thermometer.
Question : What do I do when the recipe is for melted chocolate and there is water added? Do I use hot water?
Answer : If the recipe doesn't specify the temperature of the water, use room temperature water of the required amount.

Tips.

A chocolate tempering thermometer can be used, but tempering can be done without one.
The precise temperature curve for tempering dark chocolate begins at about 110F (fully melted). The chocolate is then cooled to 86 or below, at which point it will begin to thicken. The chocolate then needs to be rewarmed to about 90-92F, at which point it is workable and remains "in temper" or is properly crystallized.
The precise temperature curve can vary by 2-3F depending on the chocolate.

Things You'll Need.
2 stainless steel bowls of similar or same sizes — one for chocolate, one for ice water.
Stove or microwave for warming water.
Ice.
Spoons for stirring.
Pan for a bain marie.

Mei 26, 2020

how to upgrade a can of crescent dough

How to Upgrade a Can of Crescent Dough

A can of crescent roll dough is a versatile ingredient in the hands of the time-pressed cook. You can use it to make appetizers like pigs in a blanket or flatbread pizza. You can also make entrées like chicken potpie or a pizza braid with a can of crescent dough. You can also make a number of desserts, including doughnuts and dessert bars.

Method 1 Making Appetizers.

1. Cook pigs in a blanket. This quick and easy dish will make it easy to entertain guests with just a can or two of crescent dough. Simply unroll the dough, wrap the hotdogs in it, and then bake them for 10 to 15 minutes at 375°F (190°C) or until the dough is golden brown. Consider adding cheese or vegetables, like onions and peppers, for some extra flavor.

Serve the pigs in a blanket with ketchup, mustard, and relish.

For a tasty breakfast option, consider wrapping a breakfast sausage in a crescent roll.

2. Bake savory roll-ups. An easy way of upgrading your crescent rolls is to add extra ingredients when you roll them up. When you roll your normal crescent rolls, add meats and cheeses for a savory appetizer. Once they are rolled, bake the crescent rolls for 10 to 15 minutes at 375°F (190°C) or until they are golden. brown.

For example, you can add pepperoni and mozzarella cheese to your crescent rolls to create a pizza roll-up.

You can add bacon, scrambled eggs, and cheddar cheese for a breakfast roll-up.

3. Make a flatbread pizza. Unroll a can of crescent dough and, instead of pulling apart the individual rolls, place the entire roll on a greased baking sheet. Then top the dough with your choice of toppings. This could include cheese, meat, and veggies. Once topped, bake the pizza for 13 to 17 minutes at 375°F (190°C). Let the pizza cool and pull apart at the perforations for triangular shaped slices.

For a healthy option, consider cooking the dough and then topping the pizza with hummus and fresh vegetables like carrots, cucumbers, and broccoli.

Method 2 Cooking Entrées

1. Bake a savory pie. If you are in a hurry and cannot make your own dough, a can of crescent roll dough can help you make a delicious savory pie. Pull apart the dough along the perforations and place them in a greased pie plate, with the narrow points meeting at the center and the wider ends towards the edge. Then fill the pie with your choice of filling and bake for 15 to 20 minutes at 375°F (190°C).

For a deep-dish pizza pie, add pizza sauce, pepperoni, onions, mushrooms, and mozzarella cheese.

For a chicken pot pie, add cooked pieces of chicken breast, peas, corn, and a can of cream of chicken soup.

2. Try a crescent ring with a savory filling. Unroll two cans of crescent dough and separate them into 16 triangles. Then arrange the triangles on a greased baking sheet. Create a sun-shaped ring by placing overlapping the wide ends of the dough in the middle of the sheet to create a roughly 5-inch (12.7 cm) circle in the center. Spoon your desired filling on the half of each triangle closest to the center. Finally, bring the tip of each triangle up over the filling and tuck it underneath the bottom layer of dough. Bake for 20 to 25 minutes at 375°F (190°C).

Add pepperoni, genoa salami, provolone cheese, and pepperoncini for a spicy Italian ring.

Try taco meat, refried beans, and cheddar cheese for a taco ring.

You can also add apples, brown sugar, butter, and walnuts for a take on the king cake.

3. Make a crescent braid with pizza toppings. Unroll one can of crescent roll dough onto a greased baking sheet. Pinch the seams together and then place your toppings down the middle of the dough. Then take a pizza cutter and cut strips in the dough on both sides of the toppings. Fold one strip up over the toppings and then fold one strip from the opposite side over it. Continue until you have braided the entire dough. Bake for 18 to 20 minutes at 375°F (190°C). Let the braid cool and then cut into small slices.

Add marinara sauce, mozzarella cheese, pepperoni, and mushrooms for a pizza braid.

Add peppers, onions, and cooked pieces of marinated chicken breast for a fajita braid.

Method 3 Baking Desserts

1. Cook a cronut. Heat oil in a deep fryer or heavy saucepan over medium heat to 350 degrees Fahrenheit (177 degrees Celsius). Separate the dough into four rectangles and press the perforations closed. Fold the dough in half widthwise and then use a 3-inch (7.62 cm) and a ½-inch (1.27 cm) biscuit cutter to cut the outer and inner edges of the doughnut. Place the dough in the oil and fry for about 1 ½ minutes on each side. Place the cooked doughnut on a paper towel to drain the oil and allow to cool for 5 minutes. Top the doughnut with powdered sugar or frosting.

After you cut your first doughnuts, be sure to roll the remaining dough into a rectangle and cut it to make a third doughnut.

2. Make dessert bars. Unroll a can of crescent dough and place it in the bottom of an ungreased 13x9-inch (33x23-centiment) baking dish. Press together the perforations in the dough. Add your choice of filling and bake for about 30 minutes at 350°F (176°C).

Add chocolate chips and cream cheese filling for chocolate cheesecake bars.

3. Bake fruit dumplings. Unroll a can of crescent rolls and pull them apart at the perforation. Then wrap each roll around a slice of fruit of the filling of your choice. Place the rolls in a greased 13x9 inch (33x23 cm) baking pan. Cover them with melted butter, sugar, and other spices, depending on the recipe. Bake for 35 to 40 minutes at 375°F (190°C).

Use apples and cinnamon for apple dumplings.

You could also try canned peaches with cinnamon for a different flavor, or canned cherries.

November 25, 2019

How to Make Coconut Candy

How to Make Coconut Candy.

Thanks to its sweet, tropical flavor, coconut lends itself very well to a vast array of candy recipes. Find instructions on how to make a selection of delicious coconut treats from around the world after the jump!

Method 1 Making Coconut Candy Squares.
1. Gather your ingredients. To make these delicious coconut candy squares, you will need.
1 1/2 cups of shredded coconut, 2 cups of white sugar, 1/2 cup of light corn syrup, 1/2 cup of water, 2 tablespoons of butter, 1/4 teaspoon of salt, 1/8 teaspoon of baking soda.
2. Prepare a 9x13" cake tray. Before you begin, line a 9x13" cake tray with aluminum foil and spray the foil with a non-stick cooking spray. Set it aside while you prepare the candy mixture.
3. Combine the sugar, water and corn syrup in a saucepan. Place the saucepan over a medium heat and stir continuously until the sugar dissolves.
4. Bring the contents of the saucepan to the boil. Use a candy thermometer to check the temperature of the mixture -- you want it to reach 240 °F (116 °C).
5. Add the butter and continue to boil. Once the mixture reaches 240 °F (116 °C), add the butter and stir until it's melted and combined. Allow the mixture to continue boiling (without stirring) until it reaches 260 °F (127 °C).
6. Remove from the heat and add remaining ingredients. Once the mixture reaches 260 °F (127 °C), remove the saucepan from the heat and add in the shredded coconut, baking soda and salt, stirring well to combine. The mixture may foam a little at this point.
7. Pour the coconut mixture into the prepared cake tray. Use a spatula to smooth the mixture into an even layer, then leave to set for several hours at room temperature. Once set, cut into small squares and enjoy!

Method 2 Making Chocolate-Covered Coconut Candy.
1. Gather your ingredients. To make these chocolate-covered coconut candies, you will need.
1 3/4 cups of confectioners' sugar, 1 3/4 cups of shredded coconut, 1 cup of chopped almonds, 1/2 cup of sweetened condensed milk, 2 cups of semisweet chocolate chips.
2. Combine the coconut, almonds, sugar and milk. Combine these ingredients in a large bowl until they form a sticky mixture.
Use your hands to divide the mixture into 1 inch (2.5 cm) balls, then place them on a greased cookie sheet and leave to chill in the refrigerator for approximately 20 minutes.
3. Melt the chocolate chips. While the coconut candies are chilling, place the chocolate chips in a microwaveable bowl and microwave on high power for one minute. Stir the chocolate, then continue to microwave for 10 to 20 second intervals until the chocolate is completely melted.
4. Dip the coconut candies in chocolate. Once the coconut candies of hardened, dip them into the melted chocolate, then allow the excess to drip off. Place the chocolate-covered candies on a cookie sheet lined with waxed paper. If you like, you can sprinkle some extra shredded coconut or flaked almonds on top, to decorate. Allow the chocolate to set before devouring!

Method 3 Making Jamaican Coconut Drops.
1. Gather your ingredients. To make this traditional Jamaican treat, you only need a few simple ingredients.
2 brown coconuts, 1 cup of fresh ginger, diced, 2 cups of golden brown sugar, packed, 3 cups of water.
2. Prepare the fresh coconut. Take your fresh brown coconuts and use a screwdriver to poke holes through the eyes of the nut. Drain the coconut water from the center of the coconuts -- use or discard as you wish!
Use a hammer to crack the coconuts open and use a butter knife to pry the coconut meat from the shell. Use a vegetable peeler to remove the brown outer layer from the meat, then use a knife to dice the coconut.
Tip: You can make it easier to remove the coconut meat from the shell by baking the drained coconut in a 400 degree F oven for 10 minutes. Allow the coconut to become cool to the touch before cracking with the hammer.
3. Combine all of the ingredients in a saucepan. Combine the diced coconut, diced ginger, brown sugar and water in a heavy bottomed-saucepan and place over a medium heat.
4. Bring to the boil. Stir the mixture continuously with a large spoon until it boils and the sugar starts to caramelize. Keep stirring as the mixture thickens to prevent the sugar from sticking to bottom and sides of the saucepan. Use a candy thermometer to check the temperature -- you want it to reach approximately 295 °F (146 °C).
5. Spoon the mixture onto a baking sheet. Once the sugar has caramelized nicely and the mixture becomes very difficult to stir, turn the heat down to the lowest setting. Working quickly, spoon drops of the mixture onto a baking sheet lined with waxed paper, using about two tablespoons of mixture per coconut drop. Allow the drops to cool and harden before eating.

Method 4 Making Nigerian Coconut Candy.
1. Gather your ingredients. To make this traditional Nigerian dessert, you will need.
One fresh brown coconut, 200g of confectioners' sugar (approximately 1 3/4 cups).
2. Prepare the coconut. Use a screwdriver to puncture holes in the eyes of the coconut and drain the coconut water, setting it aside for later.
Use a hammer to crack open the coconut, then use a butter knife to pry the meat from the shell. Use a fine grater to grate the coconut meat into long, thin strips. Make sure to grate along the meat, rather than across it.
Tip: You can make it easier to remove the coconut meat from the shell by baking the drained coconut in a 400 degree F oven for 10 minutes. Allow the coconut to become cool to the touch before cracking with the hammer.
3. Combine the ingredients in the pot and add water. Place the coconut water, grated coconut and confectioners sugar into a saucepan and stir to combine. Add just enough water to cover the coconut mixture, then place a lid on the saucepan and set to a high heat.
4. Bring the mixture to the boil. Once the coconut mixture starts to boil, remove the lid and stir continuously until most of the water evaporates. Reduce to a low heat and continue stirring while the sugar starts to caramelize.
5. Keep stirring until the coconut pieces start to brown. As the sugar caramelizes, the coconut mixture will start to stick together and the coconut pieces will turn brown.
Once this happens, take the saucepan off the heat and spoon the coconut mixture onto a plate. Be careful not to touch the coconut, as it will be extremely hot!
Once the coconut has cooled, you can serve it as a dessert or keep it for a sticky sweet snack.

Community Q&A.

Question : Can I freeze the remaining coconut candy to eat later?
Answer : Yes. Feel free to store the coconut candy in an airtight container or Ziploc bag and freeze. It can last a few months.
Question : Can I mix honey with the coconut instead of using sugar?
Answer : Yes, honey can be used as a substitute.

Tips.

If you don't feel like cracking open the coconut yourself, ask your local fruit and veg store for a pre-cut coconut.
Store all types of coconut candy in an air-tight container.
Coat the coconut candy with melted sugar. It makes it crispy out side. To make it soft inside pour some caramel on the coconut candy and then pour the melted sugar.


Things You'll Need : Mixing bowl, Heavy-based saucepan, Stirring implement, Cookie sheet, lined (baking paper) or greased, Knife, Air-tight storage container, plastic wrap to cover with.

Mei 26, 2020

30 Minute Mozzarella Recipe.

30 Minute Mozzarella Recipe.

Learn how to make 30 Minute Mozzarella, in your own kitchen. With just a few simple ingredients, this step by step recipe will show you how easy and easy it is to make cheese at home. From milk to yum, this recipe is fun for all ages.
Ingredients.
Mozzarella Kit (all you need is milk)
1Gallon of Milk (not ultra-pasteurized)
1.5tsp Citric Acid
1/4Rennet Tablet or 1/4 tsp Single Strength Liquid Rennet
1tsp Cheese Salt (adjust to taste)

Equipment.
Good Thermometer.
Knife to Cut Curds.
Spoon or Ladle to Stir Curds.
Large Colander.
Large Bowl.

Choosing the Right Milk.
Make sure the milk you use is not ultra pasteurized.
You can use homogenized or non-homogenized milk.
Farm fresh milk is a great option if you can find it locally.
Low fat milk will work, but the cheese will be drier and less flavorful.

Prepare Work Area.
Do not prepare any other food while you are making cheese. Put all food products away.
Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces.

Prepare Rennet.
Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool non-chlorinated water, or add 1/4 tsp single strength liquid rennet to the water. Set your rennet mixture aside to use later.

Mix Citric Acid & Milk.
Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your pot.
Now, pour cold milk into your pot quickly, to mix well with the citric acid. This will bring the milk to the proper acidity to stretch well later.

Heat Milk.
Heat the milk slowly to 90°F. As you approach 90°F, you may notice your milk beginning to curdle slightly due to acidity and temp.
Note: If you're having problems with milk forming a proper curd, you may need to increase this temp to 95°F or even 100F.

Add Rennet.
At 90°F, remove the pot from the burner and slowly add your rennet (which you prepared in step one) to the milk. Stir in a top to bottom motion for approx. 30 seconds, then stop.
Cover the pot and leave undisturbed for 5 minutes.
Check the curd after 5 minutes, it should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes.

Cut & Cook Curd.
Cut the curds into a 1" checkerboard pattern.
Place the pot back on the stove and heat to 105°F while slowly stirring the curds with your ladle (if you will be stretching the curds in a hot water bath, rather than using a microwave, heat to 110°F in this step).
Take the pot off the burner and continue stirring slowly for 2-5 minutes. (More time will make a firmer cheese).

Transfer & Drain Curd.
With a slotted spoon, scoop curds into a colander or microwave safe bowl (if the curd is too soft at this point, let it sit for another minute or so).
Once transferred, press the curd gently with your hand, pouring off as much whey as possible. If desired, you can reserve the whey to use later in baking or as a soup stock.

Heat Curd & Remove Whey.
If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute.
If desired, add 1 tsp of salt to the curds for added flavor.
You will notice more whey separation from the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point).
Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go.

Knead & Stretch Curd.
Now the fun begins, knead quickly now as you would bread dough. Remove curd from bowl and continue kneading until it is smooth and shiny. Return it to the microwave if needed (if it begins to cool before it's ready to stretch). Add salt near the finish. At this point, if hot enough, the cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like taffy). This is what makes it Mozzarella
We hope you have as much fun with this as we do.

Eat & Enjoy.
Now knead your cheese back into a big ball until it is smooth and shiny.
Your Mozzarella is ready as soon as it's cool enough to eat. To cool quickly place it in a bowl of ice water and refrigerate. When cold you can wrap in plastic wrap and it will last for several days, but is best when eaten fresh.

Agustus 12, 2020

How To Make Homemade Fresh Mozzarella.

How To Make Homemade Fresh Mozzarella.

by EMMA CHRISTENSEN.
Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Yes. Very, very dangerous. Here’s how to do it.

Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes. You warm the milk with some citric acid (not as scary as it sounds), add the rennet to separate the milk into curds and whey, heat it again, knead stretch knead, and then you have mozzarella. It’s basically magic.

Don’t be scared off by the citric acid and the rennet. Both things sound like something Batman might encounter on a bad day in Gotham, but they are actually normal, everyday ingredients.

Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. It’s added here to help acidify and coagulate the milk. Rennet can be found in both tablet or liquid form, as well as in vegetarian or…er…non-vegetarian versions. Its job is to set the proteins in the milk and form solid, stretchy curds.

Both citric acid and rennet can usually be found at a good grocery store or food co-op. If you’re having trouble tracking something down, however, take a look at the links below for places to buy the ingredients online.

When it comes to milk, almost anything goes: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. The only rule is to avoid milk that has been ultra high temperature (UHT) pasteurized. This particular method of pasteurization denatures the proteins in the milk to the point that they lose their ability to fully solidify into curds. Be careful when buying organic milk as many brands are UHT pasteurized and the packaging doesn’t always indicate this. If your mozzarella ends up looking like soupy cottage cheese, try switching to another brand of milk.

Ready to make some mozzarella? Let’s do this.

INGREDIENTS.
1 1/4 cup water.
1 1/2 teaspoon citric acid.
1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below).
1 gallon milk, whole or 2%, not ultra-pasteurized*.
1 teaspoon kosher salt.

EQUIPMENT.
5 quart or larger non-reactive pot.
Thermometer.
8" knife, off-set spatula, or similar slim instrument for cutting the curds.
Microwavable bowl.
Rubber gloves.

INSTRUCTIONS.
Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.
Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.
Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.
Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.
Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

RECIPE NOTES.
Adapted from New England Cheesemaking Supply Company.

Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed.

Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.

Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.

Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn't ideal for making cheese. If this is all you have access to, try using 1-2 whole tablets to achieve a curd.

Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups.

Agustus 12, 2020

how to make easy pemmican

How to Make Easy Pemmican.

Pemmican is a traditional Native American food known to last for years when it's prepared properly. To make your own, choose high-quality ingredients, such as dried fish or meat, dried berries, and fat. Grind the protein and berries until they're powdery and then mix them with warm rendered fat to make a thick paste. You can spread the pemmican flat and cut it into strips or shape it into a log for easy slicing.



Ingredients.

1⁄4 pound (110 g) of dried fish or red meat (such as salmon, deer, beef, or caribou).

1/2 cup (75 g) of dried berries (such as Saskatoon berries, blueberries, or cranberries).

1/2 cup (100 g) of rendered fat or bacon grease.

1/8 teaspoon (0.7 g) of salt.

1/8 teaspoon (0.3 g) of freshly ground black pepper, optional.

Makes about 1 cup (340 g) of pemmican.





Grinding the Meat and Berries.



Choose dried meat or fish. You can make pemmican with your choice of protein or a combination of proteins. Purchase salmon, deer, beef, or caribou that don't contain preservatives or added flavorings or dry your own. To dry your own, start with 3⁄4 pound (340 g) of fresh meat or fish since it will lose weight as it dries. Briefly cook it in a 350 °F (177 °C) oven and turn it off. Leave it to dry in the oven for about 1 day.

For a hands-off way to dry meat or fish, put the prepared meat in a dehydrator and dry it for 8 to 12 hours.

For pemmican that has the most nutritional value, choose grass-fed meat instead of grain-fed meat. Grass-fed cows ingest more nutrients that are passed on in the meat, such as omega-3s, vitamins B1 and B2, and vitamin E.



Select dried berries. Most pemmican recipes rely on using equal amounts of dried fish or meat and dried berries. Dry your own or buy dried berries, such as Canadian Saskatoon berries, blueberries, or cranberries. To dry your own, start with about 3/4 cup (225 g) of fresh berries. Spread them on a baking sheet and cook them at 150 °F (66 °C) for up to 10 hours or put them in a dehydrator for 10 to 16 hours.

The berries will add a tangy flavor to the pemmican. If you don't want the flavor, you can leave the berries out and double the amount of dried meat or fish.



Grind the dried berries until they're powdery. Put 1/2 cup (75 g) of dried berries into a mortar and use the pestle to crush the berries. Since the berries have lots of very tiny seeds, you'll need to spend about 20 minutes to grind the berries into a fine powder. Transfer the powdered berries to a bowl.

Tip: To save time, you can grind the dried berries and dried meat or fish together in a food processor.



Weigh the dried ingredients to ensure they're equal. Once you've got your dried protein and dried berries, weigh them separately. You should plan on using the same weight of dried ingredients.

Save excess meat, fish, or berries for another use.



Grind the dried meat or fish until it's powdery. Put 1⁄4 pound (110 g) of your dried fish or red meat into the mortar. Pound and grind the fish or meat until it's powdery like the dried berries.

It should only take 5 to 10 minutes to pound the meat since there aren't tiny seeds.



Combine the dried berries and meat or fish. Spoon the powdered berries onto the powdered meat or fish in the mortar. Then use the pestle to grind and mix them together.

If you used a food processor to grind the ingredients, you can skip this step.







Warming the Fat.



Choose a rendered fat to use in the pemmican. You can render your own fat if you have a high-quality source of meat fat, such as grass-fed beef or elk. Start with at least 1 cup (200 g) of fat and shred it until it's crumbly. Heat it over low for 2 to 3 hours so impurities float to the top and strain it to use in the pemmican. To save time, you can purchase rendered fat and then measure out as much as you need. Look for fats from beef, elk, bison, or caribou.

Although you can use pork or lamb fat, they don't contain the same nutritious fatty acids as grass-fed red meats have.

If you want to render bacon grease, it's important to heat it slowly over low heat until all of the water evaporates from the grease.

Tip: Avoid using vegetable oil, shortening, or butter in the pemmican. These can separate and they don't contain the nutrients that fat from red meat has.





Put 1/2 cup (100 g) of rendered fat into a saucepan. To make it easier to measure the rendered fat of your choice, let it come to room temperature. Then spoon it into a 1/2 cup (100 g) measuring cup and pour it into a small saucepan.

Most rendered fats that you purchase will be solid, but if you're using homemade rendered fat that's still warm you can skip this step.





Melt the fat until it reaches 120 °F (49 °C). Stick a thermometer onto the side of the saucepan and turn the burner to low. Heat the fat and stir it occasionally so it melts and warms to a temperature of 120 °F (49 °C).

It's important to prevent the fat from reaching 150 °F (66 °C) because you'll lose valuable nutrients if the fat gets too hot.







Assembling the Pemmican.





Stir the rendered fat into the powdered ingredients. Once the rendered fat is warm, stir it into the bowl with the powdered berries and meat or fish. To help the mixture absorb the fat, stir in a little at a time until it's all combined.

The pemmican mixture should look moist and crumbly, but you shouldn't see any liquid or fat pooling in the bottom of the bowl.





Season the pemmican, if desired. Since pemmican is traditionally made for its nutritional and storage qualities, it's not heavily flavored. If you'd like to make the pemmican more palatable, you can mix in 1/8 teaspoon (0.7 g) of salt and 1/8 teaspoon (0.3 g) of freshly ground black pepper.

If you don't plan on storing the pemmican for more than 2 weeks, you can also experiment by adding ground dried mushrooms or herbs. If you're using finely ground flavorings, add up to 1 tablespoon (6 g).





Wrap the pemmican in plastic wrap. Lay a large piece of plastic wrap on your work surface and spoon the pemmican onto the center. Use the back of a spoon to form it into a log shape. Then wrap the pemmican tightly with the plastic wrap.

If you'd like to make thin, flat strips of pemmican instead of a round log, spread the pemmican flat across a piece of parchment paper. Then refrigerate it until it hardens. You'll need to transfer it to an airtight container for longer storage.

Tip: You can also put the pemmican into lined small loaf or cupcake molds. Refrigerate the pemmican until the small portions are easy to pop out of the molds.





Store the pemmican at room temperature. For long-term storage, wrap the pemmican log in aluminum foil and place it in a sealable plastic bag. Keep the pemmican at room temperature in a dry, dark location. For example, if you have a cellar or pantry, put the pemmican there until you're ready to use it.

If you prefer to chill the pemmican, keep it in the refrigerator. Check it periodically to ensure that moisture hasn't gotten into the pemmican, which could cause it to spoil.



Use the pemmican within a few years. If you made the pemmican properly and removed all of the moisture from the ingredients, pemmican can be stored and eaten for several years. If you made a log of pemmican, peel back a bit of the plastic wrap and slice rounds off of it. You can eat the pemmican as it is, fry it in a pan until it's hot, or boil and mash it.

If you made thin, flat strips, it's best to treat the pemmican like jerky and eat it without cooking it further. It's also great as a garnish for crackers or flatbreads.

Always check if the pemmican has gone bad before eating it. Look for signs of mold and smell it. If it smells rancid, throw it out.





Tips.

If you prefer to dry your own meat and berries, you'll need 2 to 3 times the amount of dried meat or berries that are called for. Then dry them in a dehydrator or in a 200 °F (93 °C)oven for about 1 day.

If your pemmican doesn't harden, you'll need to stir in more rendered fat.



Things You'll Need.

Measuring cups and spoons.

Mortar and pestle.

Bowl.

Spoon.

Plastic wrap.

Small saucepan.

Thermometer.

Sealable plastic bag.

Molds, optional.

Digital scale, optional.

November 12, 2019

how to make espresso powder

How to Make Espresso Powder.

Espresso powder is most often used by bakers to enhance the flavor of brownies, cookies, and chocolate cakes. You can buy it from specialty stores, but you can also make a batch of your own espresso powder at home. All you need is espresso beans, a baking sheet, and a coffee grinder. Use your espresso powder to amp up baked goods, make a delicious steak rub, and even whip together a delicious hot beverage.





Roasting the Beans.





Use 1 cup (200 grams) of espresso beans to make 1 cup of espresso powder. Depending on how often you use espresso powder, you could make a bigger or smaller batch. Fresh beans that have been newly purchased will produce the best flavor, so try to make your espresso powder before your beans go stale.

Beans generally stay fresh for about 2 weeks after they’ve been opened. If they’re in a special container with a degassing valve, they could last for up to 6 months.

Tip: If you have espresso grounds leftover from your morning coffee, you can also use them to make espresso powder. Simply spread the used grounds out on a baking sheet and bake them in the oven at 200 °F (93 °C) for about 1 hour. Run the baked grounds through a grinder to pulverize them even further, and then store them in an airtight container.



Preheat the oven to 200 °F (93 °C). The goal of baking the espresso beans is to slightly roast them while also drying them out even further. This helps them be ground to a much finer consistency.

If you use a temperature lower than 200 °F (93 °C), you’ll need to increase the total cooking time to compensate. For example, cooking at 170 °F (77 °C) would require about 1.5 hours of baking time.



Spread the espresso beans over a baking sheet in a single layer. Use an unlined, ridged baking sheet. The ridge will keep the beans from accidentally spilling over the edge. Try to space the beans apart a little bit so that the hot air can get between all of them.

A perk to baking the espresso beans is that your house will smell fantastic for a little while!



Bake the espresso beans for about 1 hour to give them a toasted flavor. Set a timer and let the oven do its work. There’s no need to check on the beans or flip them during the 1-hour cook time.

If you skip the baking step, the beans could create a powder that is a little too bitter for your baking needs.



Let the beans cool off for about 10 minutes once they’re done baking. Once the timer goes off, use an oven mitt to remove the baking sheet from the oven. Set the baking sheet on top of the stove and let the beans cool off until they’re no longer hot to the touch.

If you let the beans cool off for longer than 10 minutes, that is totally fine. 10 minutes is just the minimum so that the beans aren’t still hot when you go to grind them.









Grinding and Storing the Powder.



Grind the espresso beans in small 1/4 cup (50 gram) batches. Smaller batches will make a finer powder. If you did the entire cup at once, it would be hard to really grind things down to a fine consistency. Use a coffee grinder set to the finest grind possible and pulse each batch for 15 to 20 seconds.

Tip: If you don’t have a coffee or spice grinder, you could also use a mortar and pestle or even a food processor.



Transfer the espresso powder to an airtight container. Once the espresso beans have been ground into a fine, powder-like substance, use a spoon to transfer them into a storage container. Pick a container that is resealable or that has a tight-fitting lid.

Keep in mind that a plastic container will absorb the smell and oil from the powder, so you may want to designate a specific container for your espresso powder.



Store the espresso powder in a cool, dry location for up to 6 months. If you made a big batch of espresso powder, rest assured that you have ample time to use it all up. Put it in a cupboard or pantry where it won’t come into contact with any moisture.

After 6 months, the powder will still be technically good, it just won’t be as fresh or the best quality anymore.







Adding Espresso Powder to Recipes.



Add espresso powder to your baking recipes for a rich, deep flavor. For most cookies, brownies, and chocolate cakes, add just a teaspoon (2 grams) of espresso powder to really enhance the flavor of the recipe. Add an additional teaspoon (2 grams) for an actual coffee flavor.

Don’t worry—a little espresso powder doesn’t have to make your sweets taste like coffee. It really just enhances the flavors that are already in a sweet treat, especially when chocolate is involved.



Create a smokey steak rub with espresso powder, paprika, and brown sugar. Use 1 teaspoon (2 grams) of smoked paprika, 1 teaspoon (2 grams) of light brown sugar, 2 teaspoons (4 grams) of espresso powder, and 2 teaspoons (4 grams) of salt. Mix them together in a small bowl and sprinkle the rub onto both sides of a steak before you cook it. Cook the steak however you prefer and enjoy!

Feel free to mix up the rub by adding different spices. Cinnamon or chili powder would make a great addition!



Make mornings special with cinnamon-sugar-espresso toast. Combine 1 tablespoon (12.5 grams) of sugar, 1 teaspoon (2 grams) of cinnamon, and 1 teaspoon (2 grams) of espresso powder. Make your toast, butter it, and sprinkle the sugar mixture overtop.

If you don’t like butter, use a butter substitute. One or the other is necessary, otherwise, the sugar mixture won’t have anything to stick to.



Enjoy a hot mocha toddy during the colder months. In a saucepan over medium heat, mix together 1/4 cup (50 grams) of light brown sugar, 1 tablespoon (7 grams) of cocoa powder, 2 tablespoons (12 grams) of espresso powder, 2 cups (470 mL) of milk, and 1⁄2 cup (120 mL) of heavy cream. Heat the mixture until it is almost boiling, and then distribute it amongst mugs. Top the drink with whipped cream sprinkled with espresso powder.

To add an extra kick to your hot toddy, pour 1⁄2 cup (120 mL) of vodka into the pan along with the other ingredients.



Tips.

If you don’t have or can’t make espresso powder, use double the amount called for of instant coffee. You could also sub out some liquid from the recipe and use that same amount of liquid espresso.

Espresso powder is caffeinated, so use decaf espresso beans if you want to steer clear of the caffeine.



Things You’ll Need.

Espresso beans.

Baking sheet.

Coffee grinder.

Airtight storage container.

Oven mitt

November 07, 2019

how to make espresso powder

How to Make Espresso Powder.

Espresso powder is most often used by bakers to enhance the flavor of brownies, cookies, and chocolate cakes. You can buy it from specialty stores, but you can also make a batch of your own espresso powder at home. All you need is espresso beans, a baking sheet, and a coffee grinder. Use your espresso powder to amp up baked goods, make a delicious steak rub, and even whip together a delicious hot beverage.

Part 1 Roasting the Beans.

1. Use 1 cup (200 grams) of espresso beans to make 1 cup of espresso powder. Depending on how often you use espresso powder, you could make a bigger or smaller batch. Fresh beans that have been newly purchased will produce the best flavor, so try to make your espresso powder before your beans go stale.

Beans generally stay fresh for about 2 weeks after they’ve been opened. If they’re in a special container with a degassing valve, they could last for up to 6 months.

Tip: If you have espresso grounds leftover from your morning coffee, you can also use them to make espresso powder. Simply spread the used grounds out on a baking sheet and bake them in the oven at 200 °F (93 °C) for about 1 hour. Run the baked grounds through a grinder to pulverize them even further, and then store them in an airtight container.

2. Preheat the oven to 200 °F (93 °C). The goal of baking the espresso beans is to slightly roast them while also drying them out even further. This helps them be ground to a much finer consistency.

If you use a temperature lower than 200 °F (93 °C), you’ll need to increase the total cooking time to compensate. For example, cooking at 170 °F (77 °C) would require about 1.5 hours of baking time.

3. Spread the espresso beans over a baking sheet in a single layer. Use an unlined, ridged baking sheet. The ridge will keep the beans from accidentally spilling over the edge. Try to space the beans apart a little bit so that the hot air can get between all of them.

A perk to baking the espresso beans is that your house will smell fantastic for a little while!

4. Bake the espresso beans for about 1 hour to give them a toasted flavor. Set a timer and let the oven do its work. There’s no need to check on the beans or flip them during the 1-hour cook time.

If you skip the baking step, the beans could create a powder that is a little too bitter for your baking needs.

5. Let the beans cool off for about 10 minutes once they’re done baking. Once the timer goes off, use an oven mitt to remove the baking sheet from the oven. Set the baking sheet on top of the stove and let the beans cool off until they’re no longer hot to the touch.

If you let the beans cool off for longer than 10 minutes, that is totally fine. 10 minutes is just the minimum so that the beans aren’t still hot when you go to grind them.

Part 2 Grinding and Storing the Powder.

1. Grind the espresso beans in small 1/4 cup (50 gram) batches. Smaller batches will make a finer powder. If you did the entire cup at once, it would be hard to really grind things down to a fine consistency. Use a coffee grinder set to the finest grind possible and pulse each batch for 15 to 20 seconds.

Tip: If you don’t have a coffee or spice grinder, you could also use a mortar and pestle or even a food processor.

2. Transfer the espresso powder to an airtight container. Once the espresso beans have been ground into a fine, powder-like substance, use a spoon to transfer them into a storage container. Pick a container that is resealable or that has a tight-fitting lid.

Keep in mind that a plastic container will absorb the smell and oil from the powder, so you may want to designate a specific container for your espresso powder.

3. Store the espresso powder in a cool, dry location for up to 6 months. If you made a big batch of espresso powder, rest assured that you have ample time to use it all up. Put it in a cupboard or pantry where it won’t come into contact with any moisture.

After 6 months, the powder will still be technically good, it just won’t be as fresh or the best quality anymore.

Part 3 Adding Espresso Powder to Recipes.

1. Add espresso powder to your baking recipes for a rich, deep flavor. For most cookies, brownies, and chocolate cakes, add just a teaspoon (2 grams) of espresso powder to really enhance the flavor of the recipe. Add an additional teaspoon (2 grams) for an actual coffee flavor.

Don’t worry—a little espresso powder doesn’t have to make your sweets taste like coffee. It really just enhances the flavors that are already in a sweet treat, especially when chocolate is involved.

2. Create a smokey steak rub with espresso powder, paprika, and brown sugar. Use 1 teaspoon (2 grams) of smoked paprika, 1 teaspoon (2 grams) of light brown sugar, 2 teaspoons (4 grams) of espresso powder, and 2 teaspoons (4 grams) of salt. Mix them together in a small bowl and sprinkle the rub onto both sides of a steak before you cook it. Cook the steak however you prefer and enjoy!

Feel free to mix up the rub by adding different spices. Cinnamon or chili powder would make a great addition!

3. Make mornings special with cinnamon-sugar-espresso toast. Combine 1 tablespoon (12.5 grams) of sugar, 1 teaspoon (2 grams) of cinnamon, and 1 teaspoon (2 grams) of espresso powder. Make your toast, butter it, and sprinkle the sugar mixture overtop.

If you don’t like butter, use a butter substitute. One or the other is necessary, otherwise, the sugar mixture won’t have anything to stick to.

4. Enjoy a hot mocha toddy during the colder months. In a saucepan over medium heat, mix together 1/4 cup (50 grams) of light brown sugar, 1 tablespoon (7 grams) of cocoa powder, 2 tablespoons (12 grams) of espresso powder, 2 cups (470 mL) of milk, and 1⁄2 cup (120 mL) of heavy cream. Heat the mixture until it is almost boiling, and then distribute it amongst mugs. Top the drink with whipped cream sprinkled with espresso powder.

To add an extra kick to your hot toddy, pour 1⁄2 cup (120 mL) of vodka into the pan along with the other ingredients.

Tips.

If you don’t have or can’t make espresso powder, use double the amount called for of instant coffee. You could also sub out some liquid from the recipe and use that same amount of liquid espresso.

Espresso powder is caffeinated, so use decaf espresso beans if you want to steer clear of the caffeine.

Desember 17, 2019

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

BY ELISE BAUER.

What to do when your 8-year old nephew comes to visit? Make pizza, of course!

Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was “awesome”.

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The pizza dough recipe makes enough dough for two 10-12 inch pizzas.

Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers.

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.

You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.

INGREDIENTS.

Pizza Dough: Makes enough dough for two 10-12 inch pizzas.
1 1/2 cups (355 ml) warm water (105°F-115°F).
1 package (2 1/4 teaspoons) of active dry yeast.
3 3/4 cups (490 g) bread flour.
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven).
2 teaspoons salt.
1 teaspoon sugar.

Pizza Ingredients.
Extra virgin olive oil.
Cornmeal (to help slide the pizza onto the pizza stone).
Tomato sauce (smooth, or puréed).
Firm mozzarella cheese, grated.
Fresh soft mozzarella cheese, separated into small clumps.
Fontina cheese, grated.
Parmesan cheese, grated.
Feta cheese, crumbled.
Mushrooms, very thinly sliced if raw, otherwise first sautéed.
Bell peppers, stems and seeds removed, very thinly sliced.
Italian pepperoncini, thinly sliced.
Italian sausage, cooked ahead and crumbled.
Chopped fresh basil.
Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven.
Pesto.
Pepperoni, thinly sliced.
Onions, thinly sliced raw or caramelized.
Ham, thinly sliced.
Special equipment.
A pizza stone, highly recommended if you want crispy pizza crust.
A pizza peel or an edge-less cookie or baking sheet.
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife.

MAKING THE PIZZA DOUGH.

1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

2 Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3 Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

MAKE AHEAD FREEZING INSTRUCTIONS.
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

PREPARING THE PIZZAS.

1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5 Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

Repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.

9 Bake pizza: Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Elise Bauer.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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Juli 19, 2020

how to bake pumpkins

How to Bake Pumpkins.

Baked pumpkin is the main ingredient in many popular dishes like pumpkin pie or pumpkin puree. Sugar, pie, and miniature pumpkins are the most flavorful types of pumpkins to eat. If you want to bake a pumpkin, you'll have to cut it and remove the seeds before you cook it. Baking pumpkin makes for a fresher alternative to the canned pumpkin you can buy at the grocery store and is a relatively easy process to master!

Method 1 Selecting the Right Pumpkin.

1. Look for smaller pumpkins. You can bake a larger sized pumpkin but it won’t be as flavorful as smaller pumpkins. Pie pumpkins, sugar pumpkins, and miniature pumpkins are smaller varieties of pumpkins that are better for cooking. Larger pumpkins aren't as sweet and don't taste as good as smaller pumpkins.

Purchase a 3–4 lb (1.4–1.8 kg) pumpkin.

You can ask the pumpkin purveyor to weigh the pumpkin for you when you purchase it, or you can use a produce scale to weigh it.

2. Get a pumpkin that is deep orange. A ripe pumpkin will be a deep orange. This is when the flavor of the pumpkin is at its peak. If a pumpkin is green or yellow, it’s not ripe yet and you should avoid it for baking purposes.

3. Avoid pumpkins that have soft skin or smell sour. If a pumpkin is turning brown, has soft skin, or smells sour, it's most likely overripe. Don't buy pumpkins that are overly ripe because they may taste sour.

Method 2 Cutting and Deseeding Sugar Pumpkins.

1. Rinse the dirt off the pumpkin with warm water. Put your pumpkin in the sink and run warm water from the faucet. Wipe the pumpkin with a dry rag and lift up any dirt that may still be on it.

2. Cut the stem off the pumpkin. Turn the pumpkin over on its side and use a sharp knife to slice the top of the pumpkin off to remove the stem. Cut off .5–1 inch (1.3–2.5 cm) of the top of the pumpkin to make the top of the pumpkin flat.

It’s easier if you cut the top of the pumpkin off instead of trying to cut the stem itself.

3. Cut the pumpkin in half, lengthwise. Place the pumpkin on top of a flat surface with the newly cut flat end facing down. Cut down the center of the pumpkin with a sharp knife to separate it into 2 pieces.

4. Scrape the seeds and the pulp out of the center of the pumpkin. Use a metal spoon or fork to scrape away the pulp and seeds from the center of the pumpkin. Continue scraping until there are no seeds remaining.

You can set these seeds aside and roast them later.

A plastic spoon or fork may bend or break when you scrape the pumpkin.

5. Cut the pumpkin into smaller slices if you want it to cook faster. You can now bake your pumpkin in 2 halves or you can slice it into smaller slices if you want it to bake faster. To cut it into slices, simply cut the half portion in half, lengthwise, and repeat the process on the other half. This will give you 4 slices of pumpkin.

6. Cut the pumpkin into small cubes if you want smaller pieces. If you are incorporating the pumpkin into a dish like a soup, stew, or chili, and need it to be in small cubes, it's best if you cut the cubes while the pumpkin is raw and firm. Take your slices of pumpkin and remove the skin from then. Then, use your knife to cut the pumpkin into 2 in (5.1 cm) cubes.

Cut the pumpkin cubes the same size so that they cook evenly.

Method 3 Cooking Sugar Pumpkin Slices and Halves.

1. Preheat the oven to 350 °F (177 °C). Turn on your oven to start preheating it. Preheating the oven will give the pumpkin a more even cook.

2. Place the halves or slices of pumpkin onto a baking dish. Use a standard baking dish made of aluminum or glass to bake your pumpkin. Place the pumpkin pieces skin side down.

3. Bake the pumpkin at 350 °F (177 °C) for 45 minutes or until tender. Once your oven is preheated, slide the baking dish with the pumpkin slices into the middle rack. At around 45 minutes, poke the flesh of the pumpkin with a fork to see if it’s tender. Your fork should slide in and out of the pumpkin with ease, and you should be able to scrape the soft flesh from the skin.

If you're baking smaller pumpkin slices, check on them around the 30-minute mark.

4. Remove the pumpkin from the oven and let cool 15-30 minutes. Remove the baking dish from the oven and lay it out on a flat surface to cool. After waiting for 15-30 minutes, touch the flesh of the pumpkin to make sure that it's cool enough to handle with your hands.

5. Scrape the pumpkin flesh from the skin with a spoon. The pumpkin flesh is the soft inner part of the pumpkin that is used as an ingredient in many pumpkin dishes. Avoid eating the skin, as it tastes bitter.

6. Eat the pumpkin flesh or use it as an ingredient in a dish. At this point, you can sprinkle some salt, sugar, or cinnamon on your pumpkin flesh or eat it without any seasoning. Most people, however, will use the pumpkin flesh as an ingredient in another dish like pumpkin puree or pumpkin pie.

You can also store the pumpkin for up to a week in the refrigerator or freeze it for up to 6-8 months.

You can also use the baked pumpkin flesh to make pumpkin cookies, muffins, pancakes, pumpkin spice lattes, or a pumpkin bundt cake.

Method 4 Baking Cubed Sugar Pumpkins.

1. Preheat the oven to 400 °F (204 °C). Turn your oven on to preheat it before you start baking the pumpkin for an even cook. Most ovens will have a beep or light to indicate when it's fully preheated.

2. Place the pumpkin cubes into a cooking tray. Use a glass or metal cooking tray or dish to cook your pumpkin. Arrange the pieces so that they are level in the bottom of the dish. This will encourage a more even cook.

3. Pour 1/4 cups (60 ml) of vegetable oil on top of the pumpkin and toss. Toss the pumpkin with oil to prevent it from sticking to the bottom of your cooking tray. Coating the pieces of oil will also encourage them to brown.

4. Sprinkle the top with a pinch of brown sugar or salt. Seasoning the pumpkin will enhance its flavor. If you're cooking a savory dish, sprinkle the pumpkin with salt. If you're making a sweet dish, sprinkle brown sugar on the pumpkin.

5. Bake the pumpkin for 30-45 minutes. Check on the pumpkin 30 minutes in by poking a piece with a fork. If the fork doesn't easily slide out of the pumpkin, it needs to bake for a longer time. Continue to cook and check the pumpkin until it's tender.

Method 5 Baking Miniature Pumpkins.

1. Preheat your oven to 350 °F (177 °C). Preheating your oven will give your miniature pumpkins a more even cook. Turn the oven on and wait till it reaches 350 °F (177 °C) before you start baking it.

2. Fill the bottom of a cooking sheet with 1⁄4 inch (0.64 cm) of water. Filling the bottom of your cooking dish will prevent the bottom of the pumpkin from sticking to the cooking dish or getting burned.

3. Cut off the top of the pumpkin. Carefully insert the knife about a 1⁄4 in (0.64 cm) away from the stem and cut a circle around it. Set the top of the pumpkin aside because you'll be using it later.

4. Scrape out all of the seeds. Use a spoon to scoop out all of the seeds in the center of the pumpkin. Set the seeds aside and bake them later, or throw them away.[26]

5. Fill the center of the pumpkin with your filling of choice. Popular fillings include ingredients like brown sugar, butter, and stuffing. You can also fill the center of your pumpkin with roasted vegetables, cheese, quinoa, couscous, or even soup! Try different sweet and savory fillings to see what you like the best.

You can fill up the pumpkin partially or you can pack it to the top.

6. Place the lid back on the pumpkin and bake for 30-40 minutes. Put the lid of the pumpkin back on after you fill it and put it on the baking sheet or dish. Put it in the oven and check it with a fork around the 30-minute mark.

Cut the pumpkin open to eat it once it's cooled down.

Things You'll Need : Water, Knife, Spoon, Baking dish, Vegetable oil, Pinch of salt or brown sugar, Water, Butter, Stuffing or filling of your choice.

Januari 23, 2020

how to upgrade canned cinnamon rolls

How to Upgrade Canned Cinnamon Rolls.

There's nothing like the convenience of canned cinnamon rolls early in the morning. But there's also nothing like the taste of a homemade cinnamon roll. If you don't want to compromise flavor for convenience, try a few simple upgrades to your canned cinnamon rolls. Once you've unrolled the cinnamon rolls, you can easily add more filling, play with the flavors, add delicious ingredients, and mix up your own icing. Or you could use the canned cinnamon rolls to make other tasty baked goods and desserts, like bread pudding, waffles, or monkey bread.

Method 1 Adding Fillings and Flavors to the Canned Cinnamon Rolls.

1. Unroll the cinnamon rolls. Look for a flaky variety of canned cinnamon rolls so you can easily unroll them. Open the package and remove all of the cinnamon rolls. Carefully peel unwind each cinnamon roll and lay them flat so that the filling is facing up.

Try to place them next to each other so you can quickly spread filling over the dough.

2. Create more filling. If you'd simply like more of the classic cinnamon roll filling, dice butter into very small cubes and scatter it over the unrolled dough. Sprinkle enough brown sugar to cover the dough. This will make more of the gooey filling. Or you could spread a different filling over the unrolled dough. Consider spreading one of these.

Chocolate hazelnut spread, Jam, Honey, Pumpkin puree with maple syrup, Lemon curd.

3. Add flavorful ingredients to the filling. You can also add some delicious textures to the filling of canned cinnamon rolls. For another classic variation, add chopped pecans or walnuts. You could also scatter dried fruit (like raisins or dried cranberries) for a chewy bite. For decadent cinnamon rolls, sprinkle mini-cinnamon or mini-chocolate chips. You could also spread apple pie filling over the unrolled dough.

Keep in mind that if you use a lot of extra filling ingredients, it may become difficult to wrap the dough back into a cinnamon roll.

4. Add an exotic flavor. Classic cinnamon rolls rely on standard spices like cinnamon, nutmeg, and cloves. Give your canned cinnamon rolls a unique flavor by brushing the dough with a bit of rose water, orange liqueur, or scotch. You could also try one of the following flavor combinations:

Almond extract and chocolate chips, Chopped dates and walnuts, Ground cardamom and pearl sugar, Ground ginger and chopped pistachios.

5. Create your own icing. Since the icing packet or can that came with your cinnamon rolls probably isn't enough to cover the cinnamon rolls, you should make your own icing. If you'd like to keep a similar icing flavor, just mix a few tablespoons of melted butter with about 3/4 cup of powdered sugar. Add a few splashes of milk to get the right consistency. Or mix up one of these icings.

Softened cream cheese with powdered sugar and a splash of orange juice

Brown sugar heated with bourbon and butter

Espresso powder and powdered sugar mixed with milk

Method 2 Using the Canned Cinnamon Rolls For Other Baked Goods.

1. Make bread pudding. Remove all the cinnamon rolls from two cans and cut them into bite-sized pieces. Whisk together a bread pudding base of egg yolks, half-and-half, cinnamon, sugar and vanilla. Place the cinnamon roll bites in a greased baking dish and pour the bread pudding mixture over it. Bake the bread pudding for about one hour at 350 degrees F (175 C).

You can also divide the bread pudding among smaller ramekins instead of one large baking dish. You may need to reduce the cooking time slightly. Check the ramekins around 20 minutes into baking.

2. Cook them as waffles. Cinnamon rolls cook up really quickly as waffles which makes them a great breakfast or rich dessert. Simply spray a waffle iron with baking spray and heat it up. Place one canned cinnamon roll on the iron and close it. Let the cinnamon roll waffle cook for 3 to 4 minutes. It should flatten and cook completely.

Drizzle the cinnamon roll waffles with the icing or you could use maple syrup.

3. Try cinnamon roll monkey bread. Spray a Bundt pan with baking spray and open 2 cans of cinnamon rolls. Cut the cinnamon rolls into bite sized pieces and roll them in a cinnamon-sugar mixture. Place them into the pan and bake them at 350 degrees F (175 C) for about 20 minutes. Flip it out of the pan and drizzle the monkey bread with the icing packet.

You can also make extra gooey glaze by mixing butter, brown sugar, and cinnamon. Spread the gooey glaze over the cinnamon roll bites in the pan before baking.

4. Bake cinnamon twists. To make long cinnamon roll sticks, unroll five cinnamon rolls into long strips. If you're going to add a filling (like shredded coconut, mini-chocolate chips, or chopped nuts), press 1 tablespoon of the filling onto each unrolled dough strip. Fold the strip of dough in half and twist it around a few times to make a spiral. Bake the cinnamon twists at 350 degrees F (175 C) for 18 to 20 minutes.

While you can drizzle the twists with icing, you could also serve them with a side of icing for dipping.

5. Make one giant canned cinnamon roll. Divide one can of cinnamon rolls into five rolls. Place one of the rolls in the center of a baking pan and unroll the remaining four rolls so they're long strips of dough. Loosely wrap each of the strips around the center piece of dough so you make one large cinnamon roll. Bake the giant roll at 350 degrees F (175 C) for 20 to 25 minutes.

You can drizzle the giant cinnamon roll with the icing while it's still warm from the oven.

Desember 06, 2019

how to easy make jalapeno poppers

How to Easy Make Jalapeno Poppers.

If you're craving your favorite restaurant jalapeno poppers, make them at home! Decide if you want to fill jalapenos with cream cheese and roll them in breadcrumbs before deep frying them. If you don't want to deep-fry the poppers, cut the peppers in half before filling them. Bake the poppers until they're crispy and browned. For coating-free poppers, fill jalapeno halves with a bit of cheddar cheese and wrap a slice of bacon around them. Roast the simple poppers until the bacon browns and the peppers soften.







Method 1 Deep-Frying Classic Jalapeno Poppers.



Ingredients Classic Deep-Fried Jalapeno Poppers.

12 jalapenos.

1 cup (113 g) coarsely grated cheddar cheese.

1 cup (113 g) coarsely grated monterey cheese.

1/2 teaspoon (1 g) ground pepper, divided.

1 teaspoon (5.5 g) salt, divided.

1 teaspoon (5 ml) hot sauce.

3 large eggs.

1 cup (125 g) plain dry bread crumbs.

2 teaspoons (4 g) dried oregano.

4 cups (950 ml) vegetable oil for frying.

Makes 12 poppers.



Slice 12 jalapenos lengthwise and near the stem end. Rinse the jalapenos and dry them with a towel. Use a small paring knife to cut a long slit from the stem to the end of each pepper. Cut the slit deep enough to slice through to the seeds in the center of the pepper. Use the paring knife to cut a small horizontal slit near the stem.

The long slit and small slit near the top should make a T.

Ensure that you're only cutting through 1 side of the jalapenos or you'll end up with halved peppers.



Remove the seeds from the center of the jalapenos. Peel back the sides of the slit so you can scoop out the seeds with a spoon or paring knife. You can also use kitchen shears to snip off the seed pack near the stem.

If you have sensitive skin, consider wearing gloves when you're handling the cut peppers. Wash your hands thoroughly after handling them too.



Mix together the cheese, hot sauce, and seasonings. Get out a small bowl and stir together 1 cup (113 g) of coarsely grated cheddar cheese, 1 cup (113 g) of coarsely grated monterey cheese, 1 teaspoon (5 ml) of hot sauce, 1/4 teaspoon (0.5 g) of ground pepper, and 3/4 teaspoon (3.8 g) of salt until they're combined.



Fill the jalapenos and press them shut. Divide the seasoned cheese filling among the 12 jalapenos. Peel open the slits in the pepper and spread the cheese filling throughout the pepper's cavity. Then press the slit shut so the cheese is enclosed. Fill all of the peppers. Set the stuffed jalapenos aside.

The cheese filling will help the jalapenos keep their shape.



Whisk the eggs in a shallow bowl. Crack 3 large eggs into a shallow bowl and use a whisk or a fork to beat them. Set the bowl of eggs aside while you set up a dredging station.



Combine the breadcrumbs with seasonings. Get out another shallow bowl and measure 1 cup (125 g) of plain dry bread crumbs into it. Stir in 2 teaspoons (4 g) of dried oregano, 1/4 teaspoon (0.5 g) of the ground pepper, and 1/4 teaspoon (1.5 g) of salt. Set the bowl next to the bowl with the beaten eggs.



Dip the stuffed jalapenos in the beaten eggs and breadcrumbs. Lower a stuffed jalapeno into the beaten eggs and lift it up so the excess egg drips back into the bowl. Put the pepper into the seasoned breadcrumbs and roll it so it's completely coated. Repeat this for each jalapeno.



Coat the jalapenos in another layer of egg and breadcrumbs. Lower the coated jalapenos back into the beaten eggs and lift them up so the excess egg drips back down. Roll the jalapenos in the breadcrumbs again so there's another coating of seasoning. Set the prepared poppers on a baking sheet or work surface while you heat the oil.



Heat the vegetable oil to 325 °F (163 °C). Pour 4 cups (950 ml) of vegetable oil into a medium saucepan with high sides. Turn on a burner to medium-high heat and attach a deep-fat thermometer to the side of the pan. Heat the oil until the temperature reaches 325 °F (163 °C).



Fry 4 of the poppers for 5 to 6 minutes. Once the oil is hot, lower 4 of the jalapeno poppers into the oil and fry them until they're browned and crispy. Use a slotted spoon or skimmer to remove the fried poppers from the oil and transfer them to a paper-towel lined plate.



Fry the rest of the poppers in batches and serve them immediately. Once you've removed the fried poppers, let the oil heat back up to 325 °F (163 °C). Fry the remaining poppers in batches of 4. Serve the hot poppers with your favorite dipping sauces such as ranch, creamy cilantro dip, or sweet and spicy sauce once you've finished frying all.

Avoid storing the leftover poppers since the coating will become soggy.



Things You'll Need.

Classic Deep-Fried Jalapeno Poppers.

Measuring cups and spoons.

Spoon.

Kitchen shears.

Small bowl.

Paring knife and cutting board.

Whisk or fork.

2 shallow bowls.

Medium saucepan with high sides.

Deep-fat thermometer.

Paper towels.

Plate.

Slotted spoon or skimmer.







Method 2 Baking Crispy Jalapeno Poppers.



Ingredients Baked Crispy Jalapeno Poppers.

6 jalapenos.

8 ounces (225 g) cream cheese, softened.

2 tablespoons (7.5 g) chopped fresh cilantro.

½ teaspoon (2.5 g) salt.

¼ teaspoon (0.5 g) freshly ground black pepper.

½ teaspoon (1.5 g) garlic powder.

¼ teaspoon (0.75 g) onion powder.

Pinch of smoked paprika, optional.

1 cup (113 g) finely grated pepper jack cheese.

3 tablespoons (42 g) butter.

1 teaspoon (3 g) garlic, finely minced.

½ cup (25 g) panko breadcrumbs.

Makes 12 poppers.



Trim off the stem ends and slice the jalapenos in half lengthwise. Rinse off 6 jalapenos and use a small knife to cut off the stem ends from each pepper. Slice each pepper in half lengthwise.



Scrape and rinse away the seeds. Use a spoon or melon baller to scrape away the seeds from each jalapeno half. Run the halves under cold water to rinse away any seeds that you couldn't scrape away. Set the halves on a towel to dry.



Combine the cream cheese with the seasonings and shredded cheese. Set 8 ounces (225 g) of cream cheese into a medium bowl to soften. Stir in 2 tablespoons (7.5 g) of chopped fresh cilantro, ½ teaspoon (2.5 g) of salt, ¼ teaspoon (0.5 g) of freshly ground black pepper, ½ teaspoon (1.5 g) of garlic powder, ¼ teaspoon (0.75 g) of onion powder, and 1 cup (113 g) of finely grated pepper jack cheese. If you want a smokier filling, stir in an optional pinch of smoked paprika.



Fill each jalapeno half with seasoned cheese filling. Lay all of the jalapeno halves on a baking sheet or work surface. Use a small spoon or cookie scoop to divide the cheese filling among the 12 jalapeno halves. Use the back of the spoon to spread the filling so the filling is even.



Preheat the oven to 400 °F (204 °C) and set the filled peppers in a dish. Get out an 8 x 8-inch (20 x 20-cm) baking dish next and place each of the filled pepper halves in it so the filling faces up.



Heat the butter and garlic for 1 minute. Place 3 tablespoons (42 g) of butter into a small skillet and turn the heat to medium. Once the butter is melted, stir in 1 teaspoon (3 g) of finely minced garlic and cook it just until it becomes fragrant.



Stir in the panko breadcrumbs. Turn off the burner and stir in ½ cup (25 g) of panko bread crumbs until they're combined with the melted garlic butter. If you don't have panko breadcrumbs, you can use dry breadcrumbs but the poppers won't be as crispy.



Dip the filled sides of the peppers in the panko mixture. Hold 1 filled jalapeno half by its sides and turn the filling side down into the panko mixture. The flavorful breadcrumbs will stick to the seasoned cheese filling. Set the jalapeno popper back into the baking dish so the breadcrumb side is facing up. Dip all of the jalapeno halves in the breadcrumbs and place them in the dish.



Bake the jalapeno poppers for 20 to 25 minutes. Put the baking dish in the preheated oven and cook them until the breadcrumbs become golden and toasted. The peppers will soften a little as they cook. Remove the baking dish from the oven.



Broil the poppers for 1 minute, if you want crispier poppers. Turn your broiler on to high and set the baking dish with the poppers about 3 inches (7.6 cm) to 4 inches (10 cm) below the heat source. Broil the peppers for 1 minute so they darken and crisp up. Turn off the oven or broiler and serve the poppers while they're hot and crunchy.

Avoid storing the leftovers because they'll become soggy as they're stored.



Things You'll Need.

Baked Crispy Jalapeno Poppers.

Measuring cups and spoons.

Spoon or melon baller.

Towel.

Small knife and cutting board.

Spoon or cookie scoop.

8 x 8-inch (20 x 20-cm) baking dish.

Medium bowl.

Small skillet.









Method 3 Roasting Simple Jalapeno Poppers.



Ingredients Simple Roasted Jalapeno Poppers.

8 jalapenos.

6 ounce (180 g) block of sharp cheddar cheese.

8 strips of bacon.

Makes 16 poppers.



Preheat the oven to 400 °F (204 °C) and prepare a baking sheet. Lay a sheet of foil over a baking sheet and set it aside while you prepare the poppers.



Slice the jalapenos in half and remove the seeds. Use a sharp knife to slice 8 jalapenos in half lengthwise. Leave the stems on the halves to prevent the cheese filling from leaking out as the poppers bake. Use a spoon to scrape the seeds out of the peppers.



Cut the cheese and fill the jalapeno halves. Get out a 6-ounce (180 g) block of sharp cheddar cheese and cut it into 16 evenly sized pieces. Depending on the shape of the block, you may need to trim the pieces so they fit the jalapeno halves.



Cut the bacon in half and wrap each pepper with a piece. Cut 8 strips of bacon in half and wrap 1 piece of bacon around each cheese-filled jalapeno half. Set the bacon-wrapped poppers on the foil-lined baking sheet.

Ensure that the ends of the bacon are tucked under the peppers so they don't unwrap as they cook.



Roast the poppers for 20 to 25 minutes. Place the baking sheet in the oven and cook the peppers until they blister and the bacon browns. The cheese should melt once the poppers have finished baking. Remove and serve the poppers immediately.

If you're using thick-cut bacon, the poppers may need to cook an extra 5 to 10 minutes.

Store leftover poppers in an airtight container in the refrigerator for 3 to 4 days. Warm them up for 10 minutes in a 350 °F (177 °C) oven before you want to serve them.





Things You'll Need.

Roasting Simple Jalapeno Poppers.

Knife and cutting board.

Baking sheet.

Aluminum foil.

November 19, 2019

Homemade Pizza Crust for Beginners | The Best Homemade Pizza You'll Ever Eat

Homemade Pizza Crust for Beginners | The Best Homemade Pizza You'll Ever Eat.

This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!

This is my go-to pizza dough recipe. It was published on my blog 6 years ago and after making it for the millionth time, I decided it’s time for an update with a video tutorial and clearer recipe instructions. Plus, many of you said you want to conquer your fear of yeast this year! Consider this your starting guide and refer back to it often.

(And if you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires less steps!)

Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor.

Why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has a delicious flavor and texture that only comes from homemade. Plus, most of the work is hands-off!

Homemade Pizza Dough Ingredients.

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe.

Yeast: I use Red Star Platinum yeast. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes making working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.
Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust, but add a couple extra Tablespoons of water since bread flour contains more protein than all-purpose flour.
Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
Salt: Salt adds necessary flavor.
Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.
Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

This is a Lean Bread Dough.
Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls and overnight cinnamon rolls require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.

How to Make Easy Pizza Dough (for bread beginners!).
Watch my pizza dough video tutorial below. It’s really that easy!

Mix the dough ingredients together by hand or use a hand-held or stand mixer.
Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video.
Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.
Punch down risen dough to release air bubbles. Divide in 2.
Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.
Top with favorite pizza toppings.
Bake pizza at a very high temperature for only about 15 minutes.
Little bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza?

How to Freeze Homemade Pizza Dough.

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

How to Thaw Frozen Pizza Dough.
Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter.

Ingredients.
1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C).
2 and 1/4 teaspoons Red Star Platinum instant yeast (1 standard packet)*.
1 Tablespoon (13g) granulated sugar.
2 Tablespoons (30ml) olive oil.
3/4 teaspoon salt.
3 and 1/2 cups (440g) all-purpose flour (spoon & leveled), plus more for hands and surface.
sprinkle of cornmeal for dusting the pan.

Instructions.
Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough by hand with a wooden spoon in the next step.*
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time– see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, classic margherita pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.
Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes.

Freezing Instructions: This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5.
Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
Special Tools: KitchenAid Stand Mixer, Dough Scraper, Pizza Pan, Pizza Cutter
Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

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Juli 19, 2020