how to cook without a recipe with learning the basics

how to cook without a recipe with learning the basics

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



Learning the Basics.

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

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



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

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



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



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



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



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



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

Improve your knife skills.

Cook 5 days of the week.

Cook a meal from a new cuisine.



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

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

November 04, 2019

how to find a substitute for a wire cooling rack baking

How to Find a Substitute for a Wire Cooling Rack (Baking).

A wire cooling rack is an indispensable piece of kitchenware when you want to quickly and efficiently cool down baked goods. However, you might not always have one handy. If this is the case, improvise a rack out of other common things you can find in many kitchens or set pans down where they have airflow so the bottom cools down faster. If you can’t create a makeshift cooling rack or set a pan somewhere where it will cool down faster, transfer baked goods to other cool, flat surfaces to cool them down faster.



Method 1 Improvising an Elevated Surface.

1. Use a removable grate from a gas stovetop as a cooling rack. This will work if you have the type of gas stove with raised grates that sit over top of the burners. Take a grate off and set it on the counter, then set a pan on it so the bottom of the pan cools faster or transfer large baked goods directly to it.

If you want to transfer a large baked item, such as a loaf of bread, directly to the grate to cool, clean the grate thoroughly with soap and water first.

2. Roll up pieces of foil and put them on the counter 2 in (5.1 cm) apart. Roll at least 3 pieces of foil into tight cylinders thick enough to lift the baked items you want to cool off the countertop and allow air to circulate underneath. Place the rolls about 2 in (5.1 cm) apart from each other, then set a baking sheet, pan, or large baked item on top of them.

Make more than 3 foil cylinders if whatever you plan to cool is large and heavy. As long as the cylinders can be spaced 2 in (5.1 cm) apart from each other, there is no limit on how many you can use to distribute the weight.

Tip: You could use chopsticks instead of foil to improvise a cooling rack using the same principles.

3. Create a grid out of metal open-style cookie cutters to use as a rack. Position several open-style metal cookie cutters of any shape next to each other with a little space between them so air can move around. Set your pan or baking sheet of baked goods down on them or transfer a large baked item to sit directly on top of them to cool down.

You won't be able to transfer smaller baked goods, such as cookies or muffins, directly onto the cookie cutters because they won't be able to balance on them.

4. Place baked goods on top of a cool burner on an electric stove. Set a hot pan or baking sheet down on the burner so the airflow will cool it down faster or transfer large baked items directly to the burner. Clean the burner thoroughly before you put any baked goods directly on it.

Make sure none of the burners around it are on, or else the baked goods won’t cool down effectively.

5. Use a spare baking rack if you have one available. Pull an extra rack out of the oven, toaster oven, or roasting pan. Set it on the counter and set a hot baking sheet or pan on it to cool or transfer the baked goods directly to the baking rack to cool them even faster.

If there isn’t enough clearance under the rack to allow a lot of air flow, you can set it on something that will lift it up higher and still allow air underneath all of it. For instance, a frying pan or a pot would work.

Tip: If you want to transfer small baked items like cookies to the rack, cover it with parchment paper or wax paper to keep them from falling through the cracks.



Method 2 Transferring Items to a Cool, Flat Surface.

1. Place baked items on a clean, cool baking sheet to cool down faster. Transfer baked goods from a warm baking sheet or pan to the cold one. This will help the undersides of the baked items cool down faster than leaving them on the sheet they were baked on.

Set the baking sheet aside and away from the oven ahead of time to ensure it is cool when you want to put the baked goods on it.

2. Put baked items on a countertop lined with paper towels to cool down. Line a countertop with paper towels. Transfer the baked goods from the pan or baking sheet to the paper towels and wait for them to cool.

The paper towels will also absorb extra oil, butter, or grease from the bottoms of the cookies.

3. Transfer baked goods to a cool plate to cool them faster. A room temperature plate that is large enough to hold the cake, cookies, bread, or pastries will work to cool them down more quickly. Carefully remove the baked goods from the pan or baking sheet and place them on a clean, cool plate with space between individual items.

Put a paper towel down on the plate first if you want to absorb extra oil or butter from the bottoms of the baked items.

Tip: Avoid stacking the baked items or you will prevent air from circulating and the baked goods will turn soggy.

4. Use a room-temperature pizza baking stone to cool baked items if you have one. Simply slide the baked items onto the pizza stone or transfer them with a spatula. Leave them to cool at room temperature.

Make sure to clean the pizza stone properly after you use it to cool down your baked goods.

5. Move baked goods to a cool cutting board to let them cool down. Any kind of clean cutting board works as a good flat surface to cool down baked items on. Transfer the baked goods to the board so they cool down faster than if you leave them on a baking sheet or in a pan.

Marble or granite chopping boards can be an especially good surface to cool a baked item on because they stay very cool.

Lay a paper towel on top of the cutting board first to absorb extra fat from the baked goods if you want.



Question : I need a rack for cooking pork chops I don't have a rack

Answer : You can create a rack out of rolled up pieces of tin foil, open-style cookie cutters, or even place a small over rack from something like a toaster oven inside of a roasting pan to improvise.

Question : What can I substitute for baking a cake and not having a wire rack

Answer : You can transfer the cake to a cool, flat surface like a plate, cutting board, or cool baking sheet to let it cool down.

Question : I need a cooling rack to put on top of tinfoil lined baking pan to bake bacon orderve to let grease drip through. What can use? I have no cooling rack?

Answer : If you have something like a toaster oven you could take the rack out of that to use. You could also try making a rack out of rolled up pieces of tin foil.

Question : What is the difference between parchment and wax paper?

 Answer : Wax paper is made with wax and can melt or even ignite in the oven. Parchment paper is made from paper and is oven safe.

 Question : How do I keep mini quiche and egg rolls warm and not soggy for serving at a buffet?

 Answer : If you are cooking it fresh, leave them in the oven at a lower temperature once they're done so as to not cook them further, but retain the heat and not get soggy.

 Question : Can I bake a 13x9-inch cake in an aluminum pan?

 Answer : If the aluminium pan is 9x13, then yes. But you might have to bake it a little longer.

 Question : I do not have a rack for my turkey. What can I do?

 Answer : You could keep the turkey in the pan and put the pan on the two nearest burners of the stove.

 Question : Do I really need a rack for my jam in the oven?

 Answer : It is a good idea because it makes it easier to cool. However, you could always use a cool oven rack and leave the door open.



Tips.

Wire cooling racks are inexpensive items that are very handy to have in the kitchen. If you don't have one, consider picking one up next time you visit a kitchen supply store.

Things You'll Need.

Improvising and Cooling Down Pans Faster : Spare baking rack, Removable gas stove grate, Burner on electric stove, Foil, Open-style cookie cutters.

Transferring Items to a Cool, Flat Surface : Baking sheet, Plate, Pizza stone, Cutting board, Paper towels (optional).

Februari 10, 2020

How to Make Beer Batter.

How to Make Beer Batter.

Beer batter is used as a crispy for deep frying. It seals in flavours and cooks the contents fast with hot steam, resulting from the alcohol cooking off the beer. Root vegetables, white fish, minced meat, hard cheeses, and shellfish are all perfect for cooking in beer batter. You can learn how to mix up a basic beer batter and fry with it.





Making Beer Batter.



Use one 12 oz beer you like to drink. Beer batter can be made with any style or variety of beer, so you should feel free to experiment with different styles to see what you like best. If you've got Bud Lite on hand, that would make for just as good a beer batter as a craft IPA.

Generally, ales and lagers are used to make beer batters. The lighter and more carbonated, the lighter the batter. If you're not a big fan of beer flavors, use a lighter lager or a pilsner.

Darker stouts, porters, and ales are also perfectly fine for making beer batter, and will add a malty richness to the batter. Sometimes, these beers are significantly less carbonated, so it might be a good idea to cut it with half sparkling water.



Mix beer with equal parts of water, if you want. It's fine to just use beer in the batter, but some people like to cut it in half with an equal amount of water to stretch the batter a bit, and to save the beer for drinking with dinner.

While beer batter is similar in some ways to a basic pancake batter, never add milk to beer batter. Milk added to beer will curdle, unless a small amount of lemon juice is added.

If you're wondering, the process of frying the beer cooks off all the alcohol. Adding more beer won't make the fried food more boozy.



Beat in one egg. Into your beer mixture, beat an egg directly into the liquid, until its frothy. Some people leave this step out and just stick to a basic beer-and-flour batter, which is perfectly effective. But, beating in an egg helps to add a little body and golden richness to the batter, helping it to crisp up a little more nicely.



Whisk in all-purpose flour. Holding your whisk in one hand, start adding flour to the beer mixture, a few tablespoons at a time, whipping it vigorously to avoid lumps. Integrate all the flour you add until you add more.

If you use one 12 oz bottle or can of beer, you'll need about 2 cups of flour to make batter. This will make enough batter to coat about 20 fish fillets.



Add 3/4 teaspoon of baking powder. If you want a fluffier, more cakey beer batter, it's also good at this point to add about a 3/4 of baking powder, like if you were making pancakes. If you don't have it on hand, it's also fine to leave out.



Continue whisking in flour until the batter reaches the desired thickness. Depending on how much batter you're making, and what you're using with it, you may want it thicker, or thinner, depending. Some people prefer a thicker, hearty coating, while others prefer a thinner and lighter version, which can be more crispy. Totally up to you.

Some people suggest adding flour until the whisker can stand straight up in the bowl. Match the batter to complement what you're making. If you're making a really light, flaky fish, or squash chips, try to keep the batter somewhat lighter in turn.[1]



Season to taste. Generally, beer batter is seasoned with little more than salt and fresh black pepper, but you can use whatever seasonings match the dish that you're eventually planning to make.

If you're making fish, add a little Old Bay, or Cajun spice mix to the batter.

If you're making vegetable chips, or fried potatoes, try adding a pinch of curry powder, or turmeric.









Frying Beer Battered Foods.



Set up a battering station. After you've made your beer batter and prepared the food that you're going to batter it with, set up a battering station just to the side of the stove, where you can drop the food into the oil, and bring it out effectively. If you can, frying food is a little easier with a helper, since it takes a lot of steps that need to happen pretty quickly.

To the left, put your raw fish, or chopped onions, or other vegetables, then put the bowl of batter between the food and the oil. On the other side of the range, have a plate waiting with some paper towels, to place the fried items onto when they're done cooking.

It's a good idea to wear gloves and long sleeves, and to pull your hair back while you're doing this. It's not the cleanest process. Also, its' s a good idea to crack a window, because the smell of frying oil is pretty strong.



Heat a half-inch to an inch of vegetable oil in a sturdy cast iron skillet. The best pans for frying food evenly are big cast-iron skillets, which will distribute the heat and offer a more even cooking.

If you don't have one, use a flat-bottomed skillet with as heavy a bottom as you've got, or a deep fryer.



Heat until shimmering. Vegetable oil needs to be heated to 375 degrees F to fry food in it effectively.[2] If the temperature is too low, the batter will absorb much of the oil and will become extremely greasy and cloying. If you don't have a food thermometer, the best way to tell is to look for the oil to start shimmering on top some.

It's also a good idea to add a little bit of batter by itself while the oil is heating. When you see it start to sizzle quickly, you know its time to add the battered items you're making.



Batter your food. When the oil is ready, and not before, batter a few pieces of fish or vegetables, whatever you're planning on frying, and place them immediately into the hot oil.

Make sure food is dry before dipping into wet beer batter. If your fish fillets are very delicate, or damp, it's good to dust them lightly in flour before dipping them in the beer-batter. This helps fish fillets and shellfish hold the batter slightly better.

Don't soak the food in the batter. It should collect enough to create the crust just by quickly submerging it in the batter and removing it.



Add the battered food. Carefully lay your food into the hot oil, by dropping it away from you, very gently. Drop one end of each fillet or vegetable in to the food, and then lean it back toward the back of the skillet, away from you. This way, the oil will spatter in that direction.

Adding food will lower the temperature of the oil slightly, so you want to be sure to avoid overcrowding the skillet. You can add a few pieces, depending on the size of the food you're frying, but usually no more than 3-4. If you overcrowd the pan, nothing will cook properly, and the food will be oily.

When the oil is hot, it will start to spit and spatter a bit, even when you're not dropping stuff, which means you should be extremely careful to avoid burns.



Use a metal turner to turn the food. Just leave the food alone as it fries, checking every minute or two for brownness on the bottom side. Flip species when they're golden, and let the other side fry.



Cook 5-7 minutes on each side, until golden brown. Fish and vegetables will cook pretty quickly in the fryer, so they're usually safe to remove when the crust is golden brown. Remove them with your metal turner immediately, shifting them to the plate prepared with paper towel.



Tips.

Make sure that oil is hot enough before adding battered item into it.

Warnings.

Do not overheat or overfill the oil. There is a potential fire hazard.

November 07, 2019

How to Make Rocky Road

How to Make Rocky Road.

Rocky road is a delicious dessert that is made with chocolate and marshmallows, and sometimes has peanuts or biscuits mixed in. This sweet dish is very easy to make and sets in only a few hours when it’s chilled. Rocky road is commonly served as either fudge or bars. Both rocky road fudge and bars are quick to make and are sure to be a hit for anyone with a sweet tooth!

Ingredients Making Rocky Road Fudge Makes 30 servings.
10 oz (283.5 g) of bittersweet chocolate chips.
14  fl oz (410 ml) of sweetened condensed milk.
11 1/2 oz (325 g) of salted peanuts.
3 1/2 oz (100 g) of miniature marshmallows.

IngredientsMaking Rocky Road Bars Makes 24 servings.
10 1/2 oz (300 g) of dark chocolate.
7 1/4 oz (200 g) of rich tea biscuits.
4 1/2 oz (125 g) of unsalted butter.
3 US tbsp (44 ml) of golden syrup.
3 1/2 oz (100 g) of miniature marshmallows.
2 tsp (2.6 g) of icing sugar.

Method 1 Making Rocky Road Fudge.
1. Line a 9 in × 9 in (23 cm × 23 cm) baking dish with parchment paper. Make sure that the parchment paper is cut large enough to overhang the baking dish by approximately 2 in (5.1 cm) on both sides. You can use a slightly smaller or larger baking dish if you prefer. This will determine how thick the rocky road fudge is going to be and how long it will take to set.
Using a smaller dish will make thicker rocky road fudge. However, this will take longer to set. Similarly, a larger dish will make thinner fudge which sets faster. Avoid using a baking dish that is smaller than 7 in × 7 in (18 cm × 18 cm) or larger than 11 in × 11 in (28 cm × 28 cm), as this may significantly change the consistency of the fudge and how it sets.
2. Cook the chocolate chips and sweetened condensed milk for 2-3 minutes. Add 1 3/5 cup (283.5 g) of bittersweet chocolate chips and 14  fl oz (410 ml) of sweetened condensed milk to a medium saucepan. Adjust the stovetop temperature to a medium heat. Stir the chocolate chips and condensed milk continuously as it cooks. Keep cooking the ingredients until the chocolate chips have melted and the ingredients have combined.
Remove the saucepan from the heat once the chocolate has melted.
3. Mix the salted peanuts and miniature marshmallows into the saucepan. Pour 2 1/2 cups (325 g) of salted peanuts and 2 cups (100 g) of miniature marshmallows into the saucepan with the chocolate and condensed milk mixture. Use a wooden spoon to combine the ingredients thoroughly.
Make sure that the miniature marshmallows are separated and not stuck together before you add these to the chocolate mixture. This is to avoid large clumps of marshmallow getting set into the rocky road.
Alternatively, use a whisk rather than a wooden spoon to combine the ingredients.
4. Pour the mixture into the prepared baking dish. You may need to hold onto the parchment paper to keep it in place. Use a spoon or spatula to scrape any leftover mixture into the dish.
Make sure that the mixture is spread out evenly in the dish.
5. Chill the mixture in the refrigerator for 1 hour until it’s set. Leave the baking dish in the refrigerator until it solidifies. After 1 hour, press on the mixture gently with a fork or the back of a spoon to check that it feels firm.
Alternatively, you can let the mixture set at room temperature rather than in the refrigerator. However, it will take longer to set this way.
Depending on the size of the baking dish that you used, the fudge may take up to 3 hours to set.
6. Slice the fudge into 1 in (2.5 cm) squares. Remove the fudge from the baking dish by lifting up the overhanging parchment paper. Place the fudge onto a chopping board to slice it.
You can store any leftover rocky road fudge in an airtight container in the refrigerator for up to 3 weeks.

Method 2 Making Rocky Road Bars.
1. Place parchment paper into a 9 in × 9 in (23 cm × 23 cm) baking dish. Cut a piece of parchment paper that will overlap the sides of the dish. You can use a slightly larger or smaller baking dish if you prefer, however, this may adjust how long it takes for the rocky road to set.
Alternatively, you can grease the baking dish with cooking spray instead.
2. Break 10 1/2 oz (300 g) of dark chocolate into small pieces. Use a knife or your hands to break up the block. The pieces don’t have to be perfect or even, as this is just to help the chocolate melt faster.
Simply snapping the block roughly into 6 pieces will be enough.
3. Crush 7 1/4 oz (200 g) of rich tea biscuits into rough pieces. Place the biscuits into a freezer bag. Use a rolling pin to crush the biscuits into pieces. Crush the biscuits until there is a combination of crumbs and smaller biscuit pieces in the freezer bag.
You can either use the rolling pin to crush the biscuits or the side of your fist.
4. Melt the butter, chocolate, and golden syrup over a low heat for 3-5 minutes. Place 4 1/2 oz (125 g) of unsalted butter, the dark chocolate pieces, and 3 US tbsp (44 ml) of golden syrup into a saucepan. Stir the mixture until it has melted and combined.
Melt the ingredients until you can’t see any lumps of chocolate.
Remove the saucepan from the heat when it is ready.
5. Set aside 4 1/2 fl oz (125 ml) of the mixture in a bowl. Use a ladle and measuring cup to scoop some of the butter, chocolate, and golden syrup mixture. Set the bowl aside and leave the rest of the mixture in the saucepan.
Alternatively, use a measuring jug rather than a cup so that you can keep the reserved mixture in there. Then you won't need to transfer it into a bowl.
Keep the reserved mixture close by as you will need to use it soon.
6. Add the biscuit pieces and miniature marshmallows to the saucepan. Pour the crushed biscuit pieces from the freezer bag and into the chocolate mixture in the saucepan. Add in 3 1/2 oz (100 g) of miniature marshmallows. Use a wooden spoon to combine the crushed biscuit pieces and the miniature marshmallows into the chocolate mixture.
Mix in the crushed biscuit pieces and miniature marshmallows thoroughly to avoid large clumps setting into the chocolate.
7. Transfer the mixture in the saucepan into the baking dish. Pour the contents of the saucepan into the baking dish. Hold the parchment paper in place in case it gets shifted in the process.
If you prefer, run a wet spatula over the top of the mixture once it’s in the dish to smooth it over.
You may need to spread the mixture out to the corners using a spatula if it stays in the middle of the dish.
8. Pour the reserved chocolate mixture into the baking dish. Tip the chocolate mixture out from the bowl and over the top of the bottom layer in the dish. You may need to use a spatula to help transfer the mixture.
This means that the bottom layer will have biscuit pieces and marshmallows and the top layer will just be chocolate, butter, and golden syrup.
You can smooth the top of this layer with a wet spatula if you prefer a smoother finish.
9. Refrigerate the rocky road for 2 hours until it is set. Place the baking dish into the refrigerator. Check it after 2 hours to make sure that it the chocolate is solid. Alternatively, you can leave it to chill overnight if you prefer.
The rocky road may take a slightly shorter or longer amount of time to set depending on the size of the baking dish that you used.
10. Dust the rocky road with icing sugar and cut it into 24 fingers. Use 2 tsp (2.6 g) of icing sugar to dust the top of the rocky road. Remove the rocky road from the baking dish by lifting up the parchment paper. Use a sharp knife to slice the rocky road into bars.
Store any leftover bars in an airtight container in the refrigerator. These will last for up to 3 weeks. Never leave rocky road bars in the sun as they will melt and spoil.

Tips.

There are many different rocky road variations that you can experiment with. Try adding popcorn, walnuts, dried fruit, honeycomb, or chocolate chips.

Things You’ll Need.

Making Rocky Road Fudge : 9 in × 9 in (23 cm × 23 cm) baking dish, Parchment paper, Medium saucepan, Wooden spoon or whisk, Fork or spoon, Chopping board, Knife.
Making Rocky Road Bars : 9 in × 9 in (23 cm × 23 cm) baking dish, Parchment paper, Knife, Rolling pin, Medium saucepan, Bowl, Ladle, Measuring cup or jug, Wooden spoon, Spatula, Knife.

Mei 24, 2020

How to Cook White Quinoa

How to Cook White Quinoa.

Quinoa is a grain that provides ample protein and other key nutrients such as amino acids. This makes it a great substitute for vegans and vegetarians and also those with an allergy to gluten. The many colors of quinoa offer different flavors, making white quinoa the most commonly used for its mild and sweet finish. White quinoa can be served as a side dish or as an addition to other recipes and is easily prepared using a stovetop, rice cooker or microwave.

Method 1 Simmering White Quinoa in a Saucepan
1. Rinse 1 cup (190 grams) of quinoa in a fine mesh colander. Run water over your uncooked quinoa for at least 30 seconds and drain it thoroughly. Rinsing your quinoa before cooking will remove any potential bitterness from its coating.
Saponin naturally occurs and coats quinoa, which can give it a soapy or bitter taste if it is not removed prior to cooking.
2. Add 2 cups (16  fl oz) of water to a saucepan. After pouring in your water, add your 1 cup (190 grams) of quinoa to the pan and gently to stir to mix together.
When adding liquid to your quinoa use 2 parts or 2 cups (380 grams) water for every 1 part or 1 cup (8.0  fl oz) of quinoa.
3. Simmer the quinoa for 10-20 minutes until the water is absorbed. Set your stove to medium-high heat and allow the water to boil. Once the water is boiling reduce the heat to bring the mixture to a light simmer.
Smaller amounts of quinoa will be finished closer to 10 minutes, while larger portions will take anywhere between 15-20 minutes.
Reduce your heat as needed while cooking to maintain a light simmer.
4. Allow the quinoa to steam for 5 minutes. Steam your quinoa by keeping the pan covered and by removing the pan from direct heat. This will add a fluffy texture to your quinoa. After the 5 minutes are up, remove the cover and fluff your quinoa gently with a fork.
If you are eating your quinoa plain, add a pinch of salt to taste. You can also drizzle some olive oil or add a clove of garlic for more flavor.
5. Store any leftovers in the refrigerator for 4-5 days. Having leftovers of your quinoa is great because it keeps very well. Just make sure that it has cooled to room temperature before covering and putting it into the refrigerator.

Method 2 Cooking Your Quinoa in a Rice Cooker.
1. Coat the bottom and sides of your rice cooker with coconut oil. This will help your quinoa from sticking to the pan while cooking. It also helps keep the quinoa fluffy by adding moisture and texture.
Some non-stick cookers may not require a coat of coconut oil prior to cooking but it is always an option and will not affect the cooking process of your quinoa.
2. Place your dry quinoa into your rice cooker. Some brands of quinoa require you to rinse it in a fine mesh colander before cooking. For this method adding in dry quinoa works best. The liquids you add with provide sufficient moisture for your quinoa.
Buying prewashed quinoa works best for this method.
3. Add 14.5 fluid ounces (1.81  c) of chicken broth to your quinoa. There is no need to stir your ingredients together. The quinoa will naturally absorb the liquid while it cooks. If needed you can substitute the chicken broth for vegetable broth or water.
4. Set your rice cooker to the “brown or white rice” setting. If you only have one rice option, setting your cooker to the main rice setting will work just as well. Once you select your setting, simply put the lid on the rice cooker and press the start button.
Cooking quinoa in a rice cooker will take around 30 minutes.
5. Allow your quinoa to cool uncovered for 3-4 minutes. After giving your quinoa time to cool, gently fluff it with a fork. Using a fork to fluff out your quinoa will not only help keep an airy texture but lock in the moisture it absorbed during the cooking process.
If you opted not to use chicken broth, add a pinch of salt to taste.
6. Serve your quinoa right out of the cooker or add to another dish. After the short cooling period, your quinoa will be ready to serve. It makes a great side dish and can be served alone or can be added to enhance other recipes.
7. Store any unused quinoa for up to 4 days. Keep any leftovers in the refrigerator, sealed in an airtight container. It will stay fresh for up to 4 days.

Method 3 Microwaving Your Quinoa.
1. Put your rinsed quinoa into a microwave-safe dish. Either rinse your quinoa in a fine mesh colander for 30 seconds or purchase quinoa that has already been prewashed. Use ceramic or another microwave safe bowl that will provide you with enough room to add in the liquid.
2. Add 2 parts liquid for every 1 part quinoa to your microwave safe dish. If you are cooking 1 cup (190 grams) of quinoa you will need 2 cups (16  fl oz) of liquid. When adding your liquid, you can use different types of broths such as chicken or vegetable. You can also simply use water, however, for this cooking method a type of broth is preferred.
Not adding enough liquid will cause your quinoa to dry out during the cooking process.
3. Cook your quinoa on high heat 5 minutes. Your microwave, most likely, will already be set to high heat or normal mode. Make sure that your microwave is set to its highest setting.
4. Reduce microwave power and cook for an additional 15 minutes. After letting your quinoa cook for 5 minutes reduce the heat of your microwave to 40% power and let it cook for another 15 minutes and let it cool for another 3-4 minutes before serving.
You will not need to stir your quinoa in between cooking sequences.
Some microwaves will allow you to program in both sequences prior to cooking.

Maret 31, 2020

how to cook pot barley

How to Cook Pot Barley.

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



Ingredients.

Boiling Barley on the Stove.

1 cup (225 g) barley.

3 cups (710 mL) water.



Baking Barley in the Oven

1 cup (225 g) barley.

3 cups (710 mL) water.

1 tbsp (225 g) butter.

1 tsp (5.69 g) salt.



Using a Pressure Cooker.

1 cup (225 g) barley.

3 cups (710 mL) water.



Method 1 Boiling Barley on the Stove

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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



Method 2 Using a Pressure Cooker.

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

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

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

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

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

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

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

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

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

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

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



Method 3 Baking Barley in the Oven.

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

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

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

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

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

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

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

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

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

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

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

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

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

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



Tips.

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

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

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

Things You’ll Need.

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

Using a Pressure Cooker : Pressure cooker, Measuring cup.

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

Februari 24, 2020

how to 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 cook sago

How to Cook Sago.

Sago is an important food for the people of New Guinea, but this starchy treat is now sold throughout the world. Sago often comes in pearls that are cooked to make pastes, pancakes, or small balls. It works great in puddings and drinks. Boil normal sago to prepare it or soak big sago pearls throughout the day (for about 6 hours) so its ready in time for dinner. Mix sago with all kinds of fruits to create new variations of sago dishes.



Ingredients.

Sago.

1 cup (237 ml) uncooked sago pearls.

6 cups (1.4 L) water.

½ cup (118 ml) granulated white sugar.

Serves 5.



Big Sago.

5.3 oz (150 g) big sago pearls.

2.1 qt (2 L) water.

6.8 fl oz (200 ml) water.

Makes 1.3 lbs (600 g).



Mango-Sago Dessert.

2 cups (473 ml) of cooked sago (chilled).

¾ to 1 cup (177 to 237 ml) of pureed mangoes (chilled).

½ to ¾ cups of coconut cream (chilled).

Sugar (to taste).

Chopped fresh mangoes (optional).

Crushed ice (optional).

Serves 4 to 6..



Method 1 Boiling Sago.

1. Bring water to a boil in a large pot. Measure out 6 cups (1.4 L) of water and pour it into a large pot. Place the pot on your stove top and bring it to a boil over high heat. Once boiling, reduce the heat to medium.

2. Cook the sago over medium heat for 30 minutes. Pour 1 cup (237 ml) of sago into the boiling water. Cover the pot with a lid and set a timer for 30 minutes. Stir the pearls about once every 10 minutes.

3. Add sugar to the water and sago. Pour in a half cup (118 ml) of granulated white sugar into the pot and stir the contents thoroughly. Now you're ready to lid the pot and reset the timer for 20 minutes. Stir the pearls every 10 minutes.

If the water boils low, add more. The sago should be submerged in water at all times.

4. Turn off the heat, cool, and enjoy. After your 20 minute timer rings, turn off the heat. Rotate the pot to a cool burner. While keeping the pot lidded, allow it to cool until it reaches room temperature. Transfer the sago to serving bowls and enjoy.



Method 2 Soaking Big Sago.

1. Add sago to a large pot of boiling water. Pour 2.1 qt (2 L) of water into a large pot and place it on a burner of your stove. Set the burner to high and boil the water. Add 6.8 fl oz (200 ml) more water to the pot along with 5.3 oz (150 g) of big sago pearls.

2. Cook the sago on low heat, uncovered, for 15 minutes. Return the water to a boil after adding the sago, then reduce the heat to low. Keep the lid off the pot during this time and stir the sago occasionally with a slotted spoon.

3. Cover and soak the sago for 1 hour and 30 minutes. After the sago has cooked on low for 15 minutes, set the burner to high and return the water to a boil. Once boiling, turn off the heat, cover the pot with a lid, and let the sago soak for one and a half hours.

Whenever boiling the sago, stir it occasionally with your slotted spoon to prevent it from sticking to the bottom of the pot.

4. Return the water to a boil and soak the sago for an hour and 30 minutes. You'll end up repeating this soaking process four times total. Set the burner to high, bring the water to a boil, turn off the heat, then cover and soak the sago for 1 hour and 30 minutes.

Because the process of reheating and soaking the sago requires little attention, it helps to have other chores, errands, or activities planned.

When all is said and done, you'll have soaked the sago in this fashion for a grand total of 6 hours (or four total soaking periods each one and a half hours long).

5. Strain and rinse the sago, then serve it as desired. Place a colander in the sink and strain the water from the sago. When the water has drained, rinse the sago thoroughly under cool water to reduce starchiness. Now the sago is ready to eat.

Some kinds of sago may cook slower others. When ready to eat, the big sago will be translucent, with just a little bit of whiteness in the center.

You can keep soaking your sago as described until it is completely clear, with no white remaining, for a less chewy texture in the pearls.



Method 3 Making a Mango-Sago Dessert.

1. Combine the cooked sago and pureed mango in a mixing bowl. Pour the cooked sago and pureed mango into your mixing bowl. Use a utensil, like a wooden spoon, to mix these ingredients until they are evenly distributed.

2. Stir coconut cream into the sago and pureed mango. When the ingredients are evenly mixed, stir in the coconut cream. Mixing the coconut cream into the sago and pureed mango is the easiest way of making a big batch of this dessert.

To improve the presentation of this dessert, ladle the mixed sago and mango puree into serving bowls and drizzle coconut cream on top.

3. Add toppings, if desired, and enjoy. A few chunks of cut mango nested on top can also add a lot to the look of this dish. To accent its tropical features, you might want to add some coconut shavings. Experiment freely with toppings until you find your favorite combination.



Method 4 Trying Other Sago Dishes.

1. Whip up a sweet potato and sago dessert. This sweet, relatively healthy dessert can be made in less than 30 minutes. The pandan leaves used in this recipe will impart a flavor similar to vanilla to the dish, giving the boiled-soft sweet potatoes an almost candy like quality.

2. Try Asian style coconut sago. This version of sago is especially popular in Malaysia and Japan. If you’re a sushi fan, you may have even seen this dish before, as it’s a popular side with sushi. Sago pearls in a sweet cream served with fruit makes for a great summer treat.

3. Mix cold fruit in with chilled sago. Fresh fruit and sago go together like peas in a pod. The smooth texture of the sago complements the similar quality of most kinds of fruit. This is an excellent healthy snack for kids who are picky when it comes to fruit.

Traditionally, fruit like watermelon, honeydew, and mango are used in recipes like this, but adding other kinds, like grapes and berries, might make it even tastier.

4. Enjoy a hearty breakfast with flaked oatmeal and sago. This is a great breakfast meal that’s particularly easy if you’ve stored away some sago in simple syrup. Cook oatmeal as you would normally. When it’s done, stir as many sago pearls as you want and enjoy.

Be careful when adding sago pearls stored in simple syrup. Adding too many could result in your oatmeal becoming too sweet.

Mix in a few sliced bananas, a dash of vanilla extract, and a light sprinkling of nutmeg to create add some flavor to your sago oatmeal.



Warnings.

Whenever cooking, use caution. Improperly using kitchen tools or heat sources (like your stovetop), could result in harm or property damage.

Things You’ll Need.

Boiling Sago : Pot (medium to large sized), Timer, Wooden spoon (or similar stirring utensil).

Preparing Big Sago : Pot (large sized), Slotted spoon (or similar stirring utensil), Timer, Colander.

Mango-Sago Dessert : Mixing bowl (large sized), Serving bowls, Ladle, Wooden spoon (or similar stirring utensil).

Februari 29, 2020

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

How to Make Kentucky Hot Brown

How to Make Kentucky Hot Brown.

Kentucky hot brown is a traditional Louisiana dish made with turkey, bread, bacon, and cheese. To make hot brown, you must first cook a turkey breast. From there, make batter and use it coat your bread. You will assemble and then broil open-faced sandwiches. After the broiling process, you top your sandwiches with bacon and herbs. This makes for a delicious, traditional dish that can be great for a holiday or other special occasion.

Ingredients.

Turkey.

A 4 to 5 pound (about 1,800 grams) turkey breast.

4 tablespoons unsalted soft butter, Salt and black pepper.

Sauce.

2 tablespoons (30 mL) unsalted butter.

2 tablespoons (30 mL) all-purpose flour.

2 1/2 cups (595 mL) whole milk.

2 cups (475 mL) grated sharp white cheddar.

1/4 (60 mL) cup grated parmesan.

A pinch of nutmeg, Salt and ground black pepper.

Egg Bread.

4 large eggs, 1/4 (60 mL) cup milk, Salt, 8 thick slices of white bread.

4 tablespoons (60 mL) butter, 4 tablespoons (60 mL) vegetable oil.

Assembly Ingredients.

Three ripe tomatoes.

1 1/2 cups (350 mL) grated sharp white cheddar.

1/2 (120 mL) cup freshly grated parmesan.

16 thick slices slab bacon, cooked until crisp.

Finely chopped fresh chives, Finely chopped fresh parsley.

Part 1 Cooking the Turkey.

1. Rub the turkey with butter. Take your turkey breast out of the fridge and set it on a clean surface. Use your hands to rub the butter across the full surface of the turkey.

Wash your hands before and after handling raw meat.

2. Add salt and pepper. Liberally sprinkle salt and pepper over the turkey. Make sure you cover all sides of the turkey.

3. Roast for 15 minutes. Set your oven to 425 degrees Fahrenheit (218 degrees Celsius). Set a timer for 15 minutes and let the turkey roast for this time period.

4. Reduce the oven's heat. After 15 minutes have passed, reduce the oven's heat to 350 degrees Fahrenheit (177 degrees Celsius). Then, cook your turkey for an additional 60 to 90 minutes. When the turkey is done, a thermometer inserted into the turkey should read about 155 degrees Fahrenheit (68 degrees Celsius).

5. Remove the turkey from the oven. After removing the turkey from the oven, place a piece of tinfoil over it like a tent. Allow it to sit in the tinfoil tent for about 10 minutes before slicing it.

Leave the oven on. You will be using it later.

Part 2 Making the Sauce.

1. Melt your butter in a sauce pan. Measure out your butter and place it in a sauce pan. Place the pan over medium heat to melt the butter.

2. Whisk in the flour. Toss in your flour. Using either a wire whisk or a fork, whisk together the flower and butter until you have an even, consistent texture.

3. Add the milk. Toss the milk into the flour and butter mixture. Again, using a fork or wire whisk, beat everything together to get a smooth, even mixture.

4. Boil your mixture. Whisk the mixture constantly while leaving it over heat to bring it to a boil. This usually takes four to five minutes, but times may vary depending on the precise heat of your stove.

5. Add the spices and cheese. Once the mixture is boiling, add the cheese and stir until it melts. From there, add the spices and stir everything together. Remove your sauce from the stove and set aside.

Part 3 Making the Bread.

1. Whisk together the egg, milk, and salt. In a small mixing bowl, place your eggs, milk, and salt. Use a wire whisk or fork to beat everything together until you have an even mixture.

2. Dip the bread in the mixture and let sit. One by one, dip your bread slices in the egg and milk batter you made. Coat both sides of each slice of bread with the batter and then set it aside.

Make sure each slice of bread sits for at least 30 seconds to soak up the batter.

3. Heat the butter and oil. Measure your butter and oil into a saucepan. Heat the butter and oil over medium heat until the butter is melted and the oil is shimmering.

4. Cook the bread. Cook each slice of bread on both sides. Cook your bread until both sides are golden brown. When you're done cooking, set your bread slices on a baking sheet.

Times will vary depending on the heat of your stove. Also, the number of bread slices you can cook at once depends on the size of your frying pan.

Part 4 Assembling Your Hot Brown.

1. Arrange the bread on the baking sheet. Make sure your bread slices are spread out on the baking sheet. They should not be touching over overlapping.

If your baking sheet is not big enough for all the bread slices, you should warm the bread in batches.

2. Add your turkey. Take your turkey out from under the tinfoil. Cut the turkey into about eight thick slices. Then, top each slice of bread with a piece of turkey.

3. Add the remaining ingredients. After adding your turkey, top your bread slices with slices of tomatoes. Then, ladle the sauce over the bread. Lastly, evenly divide your parmesan and cheddar cheese between the eight bread slices.

4. Broil the bread slices. Place the baking pan about six inches from the source of heat source in your oven. Allow the bread to broil for about three to four minutes. When done, the cheese should be bubbly and lightly browned.

5. Top the bread slices with bacon and spices. Remove the bread from the oven. Top the bread with two slices of bacon. Then, sprinkle the chives and parsley over each slice.

6. Finished.

Februari 20, 2020