How To Cook Perfect Eggs Every Time

How To Cook Perfect Eggs Every Time.

We all know eggs are the perfect food.
They start our mornings, save our dinners, provide the perfect late night snack, and have the power to get us through the worst hangovers of our lives.

So here's a guide to cooking every kind. Bookmark it. Print it. Remember it. Who knows, one day it might save your life.*

*Maybe not, but it might save you from sad desk lunch, which is basically just as important.

The sunny-side-up egg is the King Of Instagram Foods, and can take many forms.
This one is a FRIED egg, and if it doesn't have golden-brown edges, well, it's not fried.
A hard-boiled egg is basically the easiest thing you can make in a kitchen; all you need is a stove, a pot of water and a timer.
Still, there are some things you need to know. That green ring around the yolk? Yeah, that's an overcooked egg. Hard to peel? There's a trick for that.

Halve peeled hard-boiled eggs lengthwise and scoop the yolks into a medium bowl (save the whites). Using a fork, smash the yolks into a paste and add some mayonnaise, Dijon mustard, salt and pepper. Maybe you like chopped up scallions or pickles in there, too. Who knows? Go crazy. Just make sure it tastes amazing.

Fill a ziplock bag with this ~amazing mixture~ and snip a little hole in the corner. Fill the egg whites with the yolk mixture, then sprinkle some paprika and chives over the top.

Halve peeled hard-boiled eggs lengthwise and scoop the yolks into a medium bowl (save the whites). Using a fork, smash the yolks into a paste and add some mayonnaise, Dijon mustard, salt and pepper. Maybe you like chopped up scallions or pickles in there, too. Who knows? Go crazy. Just make sure it tastes amazing.

Fill a ziplock bag with this ~amazing mixture~ and snip a little hole in the corner. Fill the egg whites with the yolk mixture, then sprinkle some paprika and chives over the top.

Pile your scrambled eggs high and proud on a toasted kaiser roll or English muffin, top the eggs with a slice of *American Cheese*, some crispy bacon and too much hot sauce.

There are lots of tricks, tools and gadgets that claim to make PERFECT poached eggs, but the reality is that you only need a pot, some vinegar and an egg.

The perfect soft boiled egg has a just-set yolk, with the center still slightly runny, almost jammy.
To me, it's kind of like if a fried egg and a hard boiled egg had a baby. So, yeah, it's the perfect food.

Cook store bought noodles as per usual. For the broth, use as much of the seasoning packet as you like (I use about half), then go ahead and add some soy sauce, toasted sesame oil and a splash of rice wine vinegar. Top with crushed chile flakes and add bamboo shoots, a handful of herbs or chopped scallions, a few sheets of seaweed snacks (!!) and half of a perfectly soft boiled egg.


MAKE PERFECT HARD BOILED EGGS.

Make perfect hard boiled eggs with a creamy yolk, and beautiful egg white by using these Tips for making hard boil eggs. Only 6-7 minutes to boil eggs.

A bad hard-boiled egg can ruin your breakfast. Have you had a complimentary hotel breakfast where you grab a hard boil egg from the breakfast buffet only to find out later that it’s overcooked – gray-green ring around the yolk. Yuck. Here I am sharing with you my tips for making perfect hard boiled eggs.

How To Make Perfect Hard Boiled Eggs

The perfect hard-boiled egg has no green ring around the yolk; the yolk is creamy and mellow; and if you want, you can stop short of the hard-boil and make a gooey soft-boiled egg instead.


Do you know how to make perfect boiled eggs every single time? For only 6-7 minutes? I will share with you my simple tips on how to get perfect hard boiled eggs every single time.

Many people recommend different ways of cooking the perfect hard boil egg. Some suggest removing the saucepan with the eggs from the heat once the water starts boiling and to let them sit for about 15 minutes. I even found one recipe where the author recommended to bake the eggs in the oven for 30 minutes. That’s a lot of time for me. You can cook a whole meal for that amount of time.

You can also cook eggs in the Instant Pot and cook them for only 5 minutes.

Check my video where I show you how to make perfect hard-boiled eggs for only 7 minutes.

HOW TO BOIL EGGS.
I believe hard-boiled eggs should be quick & easy to cook. You can cook a beautiful creamy hard-boiled egg for only 6-7 minutes. Why spend half an hour when you can have perfect eggs within minutes? Especially when I cook eggs in the morning for breakfast, the last thing I want to do is wait so long for the eggs to cook.

Get a perfect hard-boiled egg every time with these simple tips on how to hard-boil an egg. It’s so easy and quick. It’s foolproof. You’ll never have a rubbery white or a gray-green ring around the yolk again.

Boiled eggs are a convenient and affordable source of protein. With hard-boiled eggs on hand, you have the components of a satisfying breakfast, lunch, snack, appetizer, or dinner. So get cracking! 🙂


Ingredients : 6 large eggs, cold from the fridge, Cold water, Ice.
Equipment : Saucepan, Timer, Slotted spoon, Bowl.

INSTRUCTIONS.
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover the pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs.

HOW LONG TO BOIL EGGS.
For soft-boiled eggs: 4 minutes.
For slightly soft-boiled eggs: 5 minutes.
For custardy yet firm soft-boiled eggs: 6 minutes.
For creamy hard-boiled eggs: 7 minutes.
For firm yet still creamy hard-boiled eggs: 8 minutes.
For very firm hard boiled eggs: 9 minutes.

Using a slotted spoon, transfer them to a large bowl with ice cold water and let them cool for a couple of minutes. Or you can place them under cool running water to stop the cooking. This will also help the eggs peel easily.
Peel and serve the eggs immediately. You can sprinkle some paprika or chives on top. You can also make some delicious deviled eggs.

HOW LONG DO BOILED EGGS LAST.
Storage: Refrigerate any unused hard boiled eggs, still in their shells. They can be stored in the fridge for up to 1 week.

NOTES : EASY TO PEEL HARD BOILED EGGS.
Use older eggs (~ 1 week old). A few days older eggs are easier to peel.
Add 1/2 tsp salt to the water. Adding salt to the water may help make the eggs easier to peel.
Add 1/2 tsp of baking soda. Some people suggest to add baking soda to the water which increases the alkalinity of the water and makes the eggs easy to peel.
Add vinegar (if you are using farm fresh eggs). You can easily peel hard boiled eggs by adding a little bit of vinegar to the water which makes the shell softer.
Roll them on the counter. After you boil the eggs and you cool them in an ice cold water, roll them on the counter to remove the shell. It will fall off easily.

If you notice that some eggs are hard to peel, crack them all around without peeling them and place them under a little bit of running water or soak them in a bowl with water for a while. The water penetrates under the shell and makes them easier to peel.
HOW TO PREVENT YOUR EGGS FROM CRACKING.
Don’t place the cold eggs from the fridge in the hot water on the stove.
Place the eggs in cold water and then turn on the cooktop.
If an egg has a crack, you can add a little bit of vinegar to the pot. It will help to congeal the egg white if it starts to leak out from the shell.

NUTRITION.
Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

Juli 13, 2020

how to become a baker

How to Become a Baker.

A baker bakes breads, pastries, pies, cakes, cookies, tarts, and other baked goods by combining raw ingredients according to recipes. Though the traditional idea of a baker is somebody who works in his own bakery and caters to a local market, nowadays, bakers may also work in specialty shops or restaurants where they produce smaller quantities for consumption at the location itself, or in manufacturing positions where they oversee the production of large quantities of goods for distribution. Becoming a baker involves enrolling in a training program at a supermarket, or apprenticing with a craft baker to gain practical experience. If you want to know how to become a baker, see Step 1 to get started.

Part 1 Getting the Training.

1. Have a high school diploma. Though it’s not mandatory for you to get a high school diploma to become a baker, having one can help you become a more desirable candidate. For one thing, high school will help you learn basic math, as well as other concepts that can help you in your profession. Additionally, you may choose to go to culinary school to get a leg up in your field, and you’ll need a high school diploma to do that. Though it may not be worth it for you to go back to high school to become a baker, if you’re still in high school, you should finish the course.

While you’re in high school, you should take home economics, cooking, or other baking-related elective courses to help you get a head start on your passion and career.

2. Attend a technical or culinary school. A technical or culinary school can help you improve your craft, learn more techniques, and to find your niche as a baker. These programs typically last from 1 to 2 years and they will give you an education in nutrition, health, and mathematics, among other relevant subjects. If this sounds like the best path for you, look into programs in your area that offer a reasonable financial package and take your studies seriously.

You shouldn’t look at this experience as slowing you down from being a real baker. You can even begin working as an apprentice or trainee in your area while being in school, if you can make the time commitment for both.

If you want to be a high end pastry chef, for example, then you should get trained at the best program you can afford. This kind of work is highly specialized and extra training will give you the edge you need to get noticed and hired.

3. Apply to be an apprentice or trainee in your area. You can be a trainee at a local store or supermarket, where you’ll learn more basic cooking skills, like how to bake a variety of cookies, or you can become an apprentice at an artisan bakery, where you’ll learn more complicated skills, like how to bake cakes. This training typically takes 1-3 years, and you may be able to find an apprenticeship for aspiring bakers at a bakery in your area. Of course, it always helps to have some connections, or to have worked at a bakery or local store in some capacity so you have a leg up when looking for work as a baker.

It’s common for bakers to start out as an apprentice or a trainee in a bakery or grocery store, working on learning the basics of baking, icing, and decorating.

As you work as an apprentice or trainee, you’ll also learn topics such as basic sanitation procedures and nutrition.

If you begin your training or apprenticeship in a manufacturing facility, then you will also learn how to operate industrial-sized blending and mixing machines for producing baked goods.

You can also look into becoming a baker’s assistant if you have the experience and determination to do so.

4. Choose a specialty. Though you don’t need to make this decision as soon as you begin your training or apprenticeship, it helps to have an idea of the type of baking you’re most interested in. You can be an in-store, plant, or craft baker. Being a craft baker requires the most skill, and you can also work your way up to becoming successful in this field by starting off at a store or a plant. Here’s what else you should know about choosing what type of baker you want to be.

Plant or commercial bakers most often work in manufacturing facilities that make baked goods at high speeds. If you choose this route, you’ll need to learn to use high-volume industrial machines, ovens, and conveyors, and you must carefully follow instructions and schedules. There’s definitely less room for creativity in commercial baking than in craft baking.

In store or retail bakers most commonly work in specialty shops, bakeries, or grocery stores. They produce a smaller volume of baked goods for people to buy or to eat directly in the store. They may even take orders from customer, prepare special-order goods, and, depending on where they work, they may even serve the customers themselves.

Some retail bakers even own their own shops. In this case, they’ll need to not only make a variety of breads, pastries, pies, and cupcakes, but they’ll also have to hire, train, and supervise staff, as well as budget their supplies, set their prices, and manage daily production.

5. Consider getting certified. Though you don’t have to get certified to become a true baker, certification can help show that you have the knowledge and skills to work at a retail baking establishment. It can help you catch the attention of bakeries where you want to work, and it can help you stand out from the rest of the candidates. There are different areas of specialization that you can get certified in, which include management, retail sales, baking sanitation, and staff training. To become certified, you must meet a series of requirements, which are based on both your experience and your education, before taking an exam to prove your competence.

There are different levels of certification based on your level of experience. For example, to be a certified journey baker, you don’t need any formal education, but you do need 1 year of work experience. To be a certified baker, you need to have 4 years of work experience, and to call yourself a certified master baker, you’ll need 8 years of work experience, along with 30 hours of professional development training and 30 hours of sanitation coursework.

Part 2 Possessing the Qualities.

1. Be detail-oriented. Being detail-oriented is an incredibly important part of the job, even if you’re working as a commercial baker. You’ll need to closely monitor your baked goods to make sure that they don’t burn while being cooked to perfection. If you bake cupcakes or cakes, then you’ll need to have an eye for detail in order to decorate those cakes and cupcakes to perfection. You’ll also need an eye for detail in order to follow recipes and cooking instructions to perfection, or to tweak those recipes thoughtfully if you’re trying out something slightly different.

You’ll also need an eye for detail if you’re taking orders from customers so you know exactly what they want.

2. Be creative. Though you may think that creativity may be the last skill you need when it comes to being a baker, in fact, you may need to use your creative faculties to succeed in your career. If you work as a craft baker and create your own recipes, you may need your creativity to try something different, so you can keep your customers interested in your goods. You may also need your creativity if you’re missing a certain ingredient or two while still needing to cook a certain baked good or pastry, or if you want to fix a recipe where something has already gone wrong. Sometimes, the most important part of your job will lie in improvising, and you’ll need your creativity to make things work.

Of course, if you don’t work for yourself, you shouldn’t spend all day experimenting, or you’ll have an unhappy boss and many confused customers. However, if you have the means and the green light, then being creative can lead to some of your best discoveries.

3. Have strong people skills. You may think that bakers work in isolation, perfecting their craft as they make delicious treats. However, people skills are actually vital for most bakers. If you work in a retail store where you have to interact with customers, then you’ll need to have people skills in order to talk to customers, take their orders, and keep them happy with your store and your products. As you move further along in your career, you may have people working under you or you may even own your own bakery. If that’s the case, then you’ll definitely need those people skills in order to train, or even to supervise or hire your employees.

Even if you don’t have anyone working under you, it’s likely that you’ll be baking along with several other bakers. Being able to get along with your coworkers will make for a more pleasant work environment, and will make your work easier and more enjoyable.

4. Have strong basic math skills. Having a strong grasp of basic math is essential to being a great baker because you’ll need to understand math, especially fractions, in order to mix recipes, weigh your ingredients, or adjust your recipes to fit a given quantity. If you didn’t get formal math training in a high school or certification program, then it’s important to brush up on basic math on your own. Having these skills can make or break a recipe, and you don’t want to end up ruining a batch of croissants because you didn’t know how to multiply fractions.

If you were never an ace at math, don’t worry about it. You don’t need to learn calculus or trigonometry to make delicious baked goods. You should, however, learn how to add, subtract, or multiply numbers with ease.

Part 3 Going on the Job.

1. Wake up early. Though many bakers typically work a 40-hour workweek, they don’t normally work the 9-5 shift. In fact, many of them get up as early as two o’clock in the morning in order to prepare their baked goods for the morning shift. They’ll need to be morning people in order to get the job done, and sleeping in or getting tired in the morning is not an option, because this will be the most important time of your day. If you want to be a baker, then you have to be prepared to get up early to start preparing your recipes, mixing your ingredients, and making sure that your baked goods are cooked to perfection.

The good news is, since your working day will start early, it will tend to wrap up earlier than the evening. Some bakers are done working by the early or late afternoon.

2. Complete your daily tasks. Being a baker is about more than just cooking. When you go on the job, you will be required to complete a number of tasks, which will vary a bit depending on the type of baker you are and your place of employment. However, many aspects of the job are true for any baker. Here are some of the things you’ll be expected to do.

Prepare your equipment for baking

Weigh and measure ingredients for cooking

Combine the ingredients in mixers or blenders

Knead, roll, cut, and shape your dough

Place the shaped dough on sheets, molds, or pans

Set the oven temperature

Place your items in grills or ovens

Observe your goods as they cook

Apply toppings, icing, or glaze when your goods have cooked

3. Perform well under pressure. Baking is very time-sensitive, both in managing the time it takes to make each baked good, and in delivering your products to customers in a timely manner. Many bakers are often under pressure to create delicious goods while also producing them rapidly, especially when they have a large customer base. In order to succeed as a baker, you’ll have to be able to perform well in a time crunch.

One way to make it easier for yourself to perform well in a time crunch is to make sure that your work station and recipe information are organized. That way, you won’t waste time looking for something you misplaced.

Bakers have a higher rate of injuries than people in other professions because of the heavy and often hot equipment that they work with. You’ll need to wear protective clothing and keep your cool while being on the job in order to stay safe. You can let a time crunch affect your safety.

4. Stay physically fit. In order to be a baker, you must have both physical strength and stamina. You’ll need strength in order to carry the ingredients and equipment you’ll be using, such as heavy bags of flour, large baking equipment, and cooked baked goods. You’ll also need to have physical stamina because most bakers rarely sit down. You’ll spend most of the day on your feet while you prepare recipes, package your goods, check on your goods while they’re baking, or when you monitor your employees or chat with customers.

Being physically fit is an important part of the job. It’s important that you get your exercise and eat well to stay prepared for the daily rigors of the job.

5. Be prepared for a unique schedule. In addition to waking up early, many bakers have a work schedule that is far from typical. Because baked goods are high in demand during holidays, many bakers will be expected to work on Christmas, Thanksgiving, Easter, or other holidays when people typically order more baked goods. They may also be required to work more on weekends, since bakeries are often at their most busy during these times. If they work at a commercial bakery that bakes continuously, then they may be subjected or required to work late in the evenings and on weekends.

This doesn’t mean that bakers work more than the average employee, but it does mean that they work different hours. In fact, 1 in 3 bakers worked part-time in 2012.

Desember 09, 2019

Big Steak Omelette | GIANT OMELET.

Big Steak Omelette | GIANT OMELET.

How do you spell omelette anyway? I’ve seen it that way and also as omelet. It confuses the heck out of me and makes me wonder if I’ve been doing it wrong this whole time.
Omelette or omelet, this eggylicious creation is not mine, much as I’d like to take credit for it. No, this one is from IHOP. It came to my attention when Mr. Cooking Jar ordered it: a gigantic omelette stuffed silly with steak, mushrooms and whole lot of other things came to our table and he proceeded to inhale it in less than 5 minutes.
My first thought was ‘Wow, that’s a LOT of food’. And then I saw how quickly it disappeared. So let’s just say this recipe is for one to two servings. Just in case you have a hungry human beast to feed as well or are a hungry human beast.

Incase you missed my descriptors, this thing is humongous. It’s stuffed till kingdom come with steak, mushrooms, green bell peppers, tomatoes, hash browns and cheese. And then it is topped with more of those fillings. As if what’s inside it isn’t enough. It’s called Big Steak Omelette for a reason.
It’s for the meat eaters. The carnivores of the world. And it pretty much falls under the category of man food. Protein and more protein inside some protein and topped with MORE protein. The veggies are just there as a side show.
I’ll put this under breakfast but it’s filling enough to be dinner as well. Seems I’m on an egg roll with breakfast recipes. First with Idaho Sunrise, then with hash brown egg nests and finally this. I foresee more eggs in the future.

Good times. Back to the recipe, there’s a lot of sauteing for stuff like the mushrooms and hash browns. The steak is grilled then cut into medium thick slices. Go big or go home.
Make the omelette, top it with stuffing and cook until the cheese has melted. IHOP tends to roll their omelette into a burrito shape but mine was too overstuffed to do that. Oops! Serve with a side of salsa, if you want. That’s about it. Simple ingredients but big results.

Let’s get started.

INGREDIENTS.
4 eggs, beaten.
Salt and pepper to taste.
1/2 lb. flank steak.
1/2 tablespoon butter.
1 cup hash browns, shredded.
1/8 teaspoon cayenne.
1/2 teaspoon paprika.
1/4 green pepper, diced.
1/4 sweet onion, diced.
4 oz. Portobello mushrooms, sliced.
1 cup Cheddar cheese, shredded.
1 plum tomato, diced.

INSTRUCTIONS.
Season the flank steak and grill until medium. .Let it cool and cut into thick slices.
Over medium high heat, melt butter and add shredded hash browns.
Season hash browns with salt, pepper, cayenne and paprika. Stir until the hash browns are cooked, about 5 minutes. Remove and set aside.
In the same pan, saute mushrooms until they cook down, about 2 minutes Remove and set aside.
Season the egg with salt and pepper to taste and mix with diced green peppers and sweet onions.
Over medium heat, grease a skillet and pour in the egg mixture.
Cook until the bottom and edges are solid.
Add 2/3 of the steak, hash browns, 2/3 of the mushrooms, 1/2 cup Cheddar cheese and 2/3 the tomatoes to one side of the omelette.
Fold the omelette and continue cooking until the cheese melts.
Dish and top with leftover steak, mushrooms and tomatoes.

Agustus 09, 2020

How to Make a Cheap Cut of Steak Taste Like Filet Mignon

How to Make a Cheap Cut of Steak Taste Like Filet Mignon.

BY HEATHER FISHEL.

Living on a budget often means compromising what you want for what you need—or at least, for what's affordable. But that doesn't necessarily mean you have to compromise on flavor, especially if you know the right tips and tricks to make something spectacular out of the ordinary.

That's exactly what salt and the right amount of time will do for your cheaper cuts of steak: turn them into buttery, juicy slabs of meat that taste more like high-priced cuts.

A note before we get down into the nitty-gritty of this (extremely easy) method: this is not salt curing, which preserves meat for long stretches of time by exposing meat to salt and nitrites over a prolonged period. What we're doing instead is tenderizing the meat by marinating the steak in salt before cooking it over heat.

How to Tenderize Your Cheap Steak with Salt.
Jack Scalfani of the YouTube Cooking with Jack Show demonstrates how any piece and cut of steak can become as high-quality as filet mignon. All you need is salt and about an hour or two, depending on the steak's thickness.
Place your (cheap) steak on a baking sheet or in a pan and coat its entire top surface with salt. Yes, you heard that right—bury the entire slab of meat in salt. Make sure you're using a coarse grain, such as coarse sea salt or kosher salt. Table salt cannot be substituted; due to its fine grain size, it dissolves and is absorbed too quickly into the meat and over-salts the steak.

Now it's time to let the meat marinate. Leave the salted steak untouched and at room temperature, basing the length of your marinade on the thickness of your cut. Each inch in thickness equates to one hour of letting it sit: if your steak is two inches thick, you'll want it to marinate for two hours, and so on.

When time is up, rinse your steak very thoroughly, washing off all of the visible salt on the surface. As the salt sloughs off, you should see and feel tenderness in the meat. Additionally, the color of the meat will be slightly darker than before—very similar to an aged cut.

After rinsing, pat your steak dry with paper towels. Don't skip this step: if the surface of the steak isn't dry, you'll be steaming your meat instead of heating the steak surface directly.

Lastly, grill or cook your steak to the doneness you desire—of course, skip the salting step you would normally incorporate in your cooking method. The resulting steak will be tender, flavorful, and oh-so-juicy.

Why Salt Works So Well on Steak.
According to this quoted explanation from On Food and Cooking, when salt is added well ahead of cooking time it dissolves the muscle fibers by forcing protein-based filaments to swell and separate. These denatured muscle fibers then trap the fat molecules and now-brined juice of the steak.
Since low-priced cuts of meat feature more tough tendons and muscle fibers than the prime, more expensive cuts, salting them in advance both tenderizes and improves its consistency and flavor.

If you'd like a more in-depth and step-by-step diagram of this chemical process, Jaden of Steamy Kitchen has an excellent and funny explanation that I recommend.

How Well Did This Trick Work for You?
Steak, especially high-quality cuts like filet mignon, are known for being both expensive and exclusively for higher budgets. But thanks to coarse salt, the cheapest of cuts can still result in a delicious and tender piece of steak. (If you're not a big salt fan, you can use kiwi, papaya, or pineapple instead of salt.)

Agustus 05, 2020

how to easy make humitas

How to Easy Make Humitas. 

Humitas are a typical dish that come from various Latin American countries[1]. This corn-based recipe makes the most of its main ingredient, even using the cornhusks, and it's a great way to develop your culinary talent. In the following article, we'll show you how to make humitas that will surely wow your taste buds.





Ingredients.

5 ears of corn.

1 diced tomato.

1 finely chopped onion.

1 finely chopped red pepper.

1/2 cup milk.

1 tablespoon oil.

1/2 cup fresh cheese (optional).

1 pinch spicy paprika.

1 teaspoon basil.

Salt and pepper to taste.

1 teaspoon sugar (if you're making sweet humitas).

10 cornhusks (the leaves that surround the ear of corn).





Steps.



1. Make a corn puree. Peel the corn and set the cornhusks aside. Cut off the kernels and use them to make a puree.

You can use a grater to grate the corn by hand and thus make a puree.

Or you can put the kernels in a food processor and allow this device to turn them into a puree.



2. Season the puree. Put the mashed kernels in a bowl and add milk, basil, paprika, salt, and pepper. Stir the mixture for a few seconds until all of the ingredients are evenly mixed.

If you want to make sweet humitas, leave out the salt and add sugar in its place. Since the corn is already somewhat sweet, you don't need to add too much sugar to sweeten the mixture.



3. Sauté the rest of the ingredients[2]. In an oiled pan, sauté the onion and pepper. Once the onion becomes translucent, add the diced tomato and cook over low heat.

This mixture should be dry, so cook it over low heat until the juices have evaporated.



4. Prepare the humita filling. Add the sautéed ingredients to the corn puree. Stir well in order to create a creamy and uniform filling.



5. Fill the cornhusks. Place one husk on top of another, forming an X. In the center, place one and a half tablespoons of the filling.

Close the husks by making a small, firm packet so that the filling will not come out.

Tie the packet with the ends of the husks or with string.



6. Cook the humitas. In a pot, heat enough water to cook all of the humitas. Once the water has boiled, lower the heat and add the humitas one by one. Cook them for approximately 45 minutes.



7. Serve. When they are done cooking, remove the humitas and place them in a strainer. Let them rest for 5 minutes.

The humitas should be served warm, but not too hot, because your guests could burn themselves when opening the packet.





Tips.

The humita filling is delicious and can be used in a number of ways. For example, you can use it in empanadas, cannelloni, or even tarts.

You can give your humitas a special touch by adding different ingredients such as butter, green pepper, goat cheese, or anise. The only essential ingredients are corn, basil, and onion.

November 23, 2019

How to Make Gingered Spiced Quinoa

How to Make Gingered Spiced Quinoa.

Quinoa is also a very delicious if prepared properly, and this recipe will show just how with a few easy steps, and with the addition of certain vegetables and spices.

Ingredients.
1/2 cup of Quinoa.
1 cup of water.
2 tablespoons of extra virgin olive oil.
1/4 cup of vegetable or chicken broth.
Dash of Salt.
1 tablespoon of soy sauce.
2 dashes of turmeric.
2 dashes of curry powder.
2 teaspoons of cilantro.
2 dashes of cayenne pepper.
1/3 cup of green or red bell pepper.
1/3 cup of celery.
1/4 cup of red onions.
1/4 cup of carrots.
1 garlic clove.
1/2 teaspoon of grated.

Steps.
1. Put a 1/2 cup of quinoa in a thin metal strainer and run cool water over well.
2. Boil one cup of water and reduce to a simmer, then place quinoa in pot and cover with a lid and let cook for 15 minutes.
3. After 15 minutes place quinoa back in metal strainer, run cool water over it to stop the cooking process, then place it back in the pot to drain.
4. Chop up by hand or in a food processor: a green or red bell pepper, celery, red onions, carrots, grated ginger,chopped garlic, and add some salt, then chop to get fine pieces.
5. Simmer the chopped vegetables in 2 tablespoons of extra virgin olive oil for 3 minutes while stirring.
6. After 3 minutes add 1/4 cup of chicken or vegetable stock, 1 tablespoon of soy sauce, 2 dashes of turmeric, 2 dashes of curry, 2 dashes of cayenne pepper, 2 teaspoons of cilantro, then let cook for 2 more minutes.
7. Place quinoa in skillet with vegetables/sauces, and let cook for an additional minute while stirring to get all the ingredients evenly distributed.
8. Place in a serving bowl, stir well and serve.
9. Finished.

April 10, 2020