how to turn a regular recipe into a low fat recipe

How to Turn a Regular Recipe Into a Low Fat Recipe.

A great way to turn a regular recipe into a low-fat recipe is to reduce the fat by altering some of the ingredients. Some of the alterations to make recipes low-fat may cost a little more than the ingredients you have been using but the health benefits will pay off. Altering a recipe to make it low-fat should be done a little at a time instead of replacing all the fatty ingredients to low-fat alternatives at one time. You may find that replacing them all makes the food not appealing, while leaving just one of the regular ingredients, or a portion of one, makes for a winning recipe.

Method 1 Meat.

1. Purchase extra lean ground beef. You will not find your meat floating in grease as you cook it, and you will still gain the benefits offered from red meat.

2. Use ground turkey in place of hamburger. The taste of ground turkey is slightly different than that of beef, but the health benefits of the exchange are worth any difference in taste. When used in casseroles or dishes where the meat is mixed in with other ingredients, any flavor difference is hardly distinguishable.

3. Opt for white meat instead of dark meat poultry. The white meat contains less fat than the dark. Also, turkey has less fat than chicken, but both are great low-fat meat options.

4. Remove the skins from any chicken or turkey used. You can remove it before or after cooking. Though skin helps retain moisture in the meat while cooking and adds moisture because of its fat content, the skin itself contains no nutritional value, only fat, and can be discarded.

5. Replace pork with turkey products. Use turkey ham instead of pork ham--you will be surprised at how close to "real" ham the turkey ham is. Consider switching to turkey bacon instead of "real" bacon too.

6. Get the tuna that is packaged in water instead of the tuna that is packaged in oil. The difference in flavor between the two is of no consequence, but the difference in the amount of fat is great.


Method 2 Dairy and Other Baking Items.

1. Switch to skim milk instead of 2% or whole.

2. Substitute applesauce for butter or oils in baked goods recipes. The switch-off is in equivalent amounts. Most baked good recipes need a little bit of fat. Consider substituting half the fat at first and experimenting from there with the percentage of fat you switch out.

3. Use egg substitute in place of real eggs. The replacement of 1/4 cup of egg substitute per each egg called for in the recipe lowers the fat in the recipe but does little to effect the texture or flavor of your baked goods.

4. Coat pans with spay oil instead of pouring tablespoons of vegetable oil into the pan to cook with. Use water or stock to cook food with to keep things from sticking to the bottom instead of the butter or oil a recipe calls for.

5. Replace the cream in cream soup recipes with low-fat plain yogurt and regular milk. Replacing with yogurt works well also in cakes and most baked goods.

6. Exchange regular items for low-fat items in recipes. When mixed in with other ingredients, some items respond the same in the recipe without carrying all the fat with them. In recipes, use low-fat cheeses, yogurts, mayonnaise, salad dressings, sour cream, cream cheese and cream soups.

November 25, 2019

how to make easy pemmican

How to Make Easy Pemmican.

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



Ingredients.

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

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

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

1/8 teaspoon (0.7 g) of salt.

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

Makes about 1 cup (340 g) of pemmican.





Grinding the Meat and Berries.



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

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

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



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

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



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

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



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

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



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

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



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

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







Warming the Fat.



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

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

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

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





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

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





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

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







Assembling the Pemmican.





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

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





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

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





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

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

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





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

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



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

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

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





Tips.

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

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



Things You'll Need.

Measuring cups and spoons.

Mortar and pestle.

Bowl.

Spoon.

Plastic wrap.

Small saucepan.

Thermometer.

Sealable plastic bag.

Molds, optional.

Digital scale, optional.

November 12, 2019

how to use applesauce to bake

How to Use Applesauce to Bake.

Baked goods are often high in saturated fats and sugar. If you love to bake, you may have struggled to find healthy recipes that retain moisture and taste. A way to replace the fat in cookies and cakes is to substitute some or all of the fat with applesauce. Apple sauces are made with heart-healthy apples and they can also be low in sugar and high in fiber. Applesauce acts like the fat because it keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery texture. There are some guidelines to follow to ensure that the applesauce is incorporated properly, resulting in healthy and delicious baked goods.

Ingredients.

Unsweetened applesauce.
Sugar or honey.
Nutmeg or cinnamon.

Steps.

1. Make your own applesauce, if possible. Making the applesauce will allow you to control the amount of sugar and preservatives, resulting in even healthier baking.

To make your applesauce, wash, core and quarter 2 lb. (908 g) of apples. Put them in a large pot filled with water that is at least an inch (2.5 cm) deeper than the apples. Boil until the apples are soft. With a bit of cooking water or unsweetened apple juice, put them through a blender or food mill. Add 1 tsp. (2 g) of spices like nutmeg and cinnamon.

For baking purposes, use unsweetened applesauce. Add up to 1/2 cup (96 g) of sugar or 1/3 cup (113 g) of honey to homemade applesauce, if you plan to eat it on its own.

Reduce the amount of sugar you use in a recipe if you are using sweetened applesauce.

2. Review your recipe to see if it calls for oil or melted butter. Applesauce should be substituted for these ingredients, but not softened butter. The substitution works best for cakes, muffins and quick breads.

Substituting applesauce for oil or butter in cookies is not recommended. It can result in mushy cookies that do not hold their shape.

3. Substitute using a 1 to 1 ratio. For example, 1/2 cup (118 ml) of oil is equal to 1/2 cup (56.5 g) of applesauce.

4. Start substituting applesauce for a portion of the fat to get familiar with the effect of the oil. For example, if a recipe calls for 1/2 cup (118 ml) of oil, substitute 1/4 cup (28.3 g) of applesauce and also add 1/4 cup (59 ml) of oil. Taste the result and move toward replacing more oil with applesauce next time if it compliments the recipe.

You do not need to substitute all of the oil to get a healthy effect. If your recipe turns out better with a little oil and a little applesauce, you can consider it a healthy substitution.

5. Measure applesauce the same way as oil, in a liquid measuring cup. This will provide a more accurate measurement than using a dry measuring cup.

6. Incorporate the applesauce into the wet ingredients with a mixer before combining the dry ingredients. This will ensure the applesauce is well mixed. The recipe will also turn out to be more moist, if the dry ingredients are mixed with the wet ingredients right before baking.

7. Refrain from changing the cooking time on the recipe. Low-fat recipes should not be over-baked as they can be extra dry.

Tips.

If you are using an apple puree rather than applesauce, only use half of the amount of oil that the recipe calls for. For instance, if it calls for 1 cup (237 ml) of oil, use 1/2 cup (56.5 g) of apple puree.

Warnings.

Replacing oil with applesauce can cause a change in texture and taste. Do not expect the result to be exactly the same as the original recipe.

Things You'll Need.

Liquid measuring cup.

Pot.

Water.

Blender or food mill.

Knife.

Desember 13, 2019

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 Make Healthier Breakfasts Using Quinoa

How to Make Healthier Breakfasts Using Quinoa.

Quinoa quickly become a very popular and nutritious whole grain. It's available in nearly every grocery store and many people now have access to this great, gluten-free whole grain. Although quinoa is considered a "whole grain," it's actually a seed. It's classified as a grain because it cooks and is eaten like a grain (like rice or couscous). Quinoa in particular, is very high in protein, fiber and a variety of vitamins and minerals. In fact, it has about 5 g of fiber and 8 g of protein per cup. However, quinoa shouldn't only be eaten as a side dish at dinner. You can also use quinoa in your breakfast making it a very nutritious meal.

Method 1 Making Hot Quinoa Porridge for Breakfast.
1. Get out the right cooking equipment. Like oatmeal, quinoa can be made into a delicious and warm breakfast meal. You'll need to get out the right equipment to make warm quinoa porridge for breakfast.
Start by setting out a heavy-bottomed pot. While it is possible to microwave quinoa, cooking it on the stovetop like traditional oatmeal is done more commonly, particularly when you want to cook it to the consistency of porridge.
You will not need a pot with a lid to make quinoa porridge. You need to continually stir without the lid to get the proper consistency of this dish.
You'll also need to keep an eye on your quinoa and stir consistently as it cooks. Use a wooden spoon or spatula to keep it from sticking to the bottom of the pot.
2. Choose your mixing liquid. You'll need to choose what type of liquid you want to use to make your hot quinoa porridge. Depending on your diet, there are a variety of options to choose from.
Try regular milk. Whether you do skim or whole milk, adding milk to your warm quinoa can help make your porridge creamy and rich. Plus, it'll add a hit of calcium and protein.
If you don't want to use cow's milk, you can also do dairy substitutes. Try almond, soy or even rice milk if you'd like. They all work well in this recipe.
If you don't want to use any milk at all, you can also make your porridge with water. It won't add any creaminess to your porridge, but still gets it to the right consistency.
3. Whisk in spices and flavorings. Like oatmeal and other hot breakfast cereals, you can add a variety of different spices or flavorings to your quinoa porridge. Follow a recipe or consider adding your favorite flavors.
If you like you can add some extracts to your hot quinoa to add flavor. Try adding vanilla, almond or even coconut extract to your quinoa.
If you like a natural source of vanilla, consider cooking your quinoa with a split vanilla bean for flavor.
Spices like cinnamon, nutmeg, ginger or clove are also quite tasty in a warm quinoa porridge.
4. Add your sweetener. Quinoa is not naturally sweet. In fact, it can sometimes have a more savory or even slightly bitter flavor. If you're looking for a sweet porridge, you'll need to add a source of sweetness to your porridge.
If you want to add a natural sweetener that isn't as processed as white sugar, consider drizzling in some honey, agave syrup, molasses or maple syrup.
If you're watching your total calorie or sugar intake, you may opt for a no-calorie sweetener like sucralose or truvia.
You can also consider leaving out sweeteners altogether. If you make your porridge with milk and add spices or fruit, there might be enough natural sweetness for your tastes.
5. Consider balancing your quinoa breakfast with other toppings. Once your quinoa porridge is made, there are a lot of different toppings you can add on. Whether you like Chia seeds, nuts, dried fruit or fresh fruit, you can add an additional hit of nutrition with some toppings.
Try fresh fruit on your quinoa. You can add any type of fruit you'd like. Apples would go well with cinnamon and nutmeg or sliced peaches may go well with vanilla extract.
You can also add dried fruit to your porridge as well. It's little chewier and sometimes tart which can be a nice addition to your breakfast meal.
You can also add some healthy fats and protein by adding nuts to quinoa. Whether it's almonds, cashews or pistachios, these are other great toppings.

Method 2 Using Quinoa in Other Breakfast Recipes.
1. Make a quinoa granola. If you like a little crunch on your morning yogurt, consider making a quinoa granola. Using a high-protein grain like quinoa can boost the nutrition of a traditional granola recipe.
Start this recipe by preheating your oven to 350 degrees.
In a large bowl, mix together 1 cup of rolled oats, 1/2 cup uncooked quinoa, 2 cups of nuts, 1 tablespoon of honey and a pinch of salt. Stir to combine.
In the microwave, melt 3 1/2 tablespoons of coconut oil together with 1/4 cup of maple syrup. Stir frequently until the liquids are completely combined. Pour immediately over the dry ingredients.
Pour the granola onto a rimmed baking sheet and press into an even layer. Bake for about 30 minutes. Half way through the baking process, stir the granola to ensure even browning. Allow to cool thoroughly and serve at room temperature.
2. Add cooked quinoa to a breakfast burrito. For a Mexican spin on your breakfast, make breakfast burritos. Adding quinoa will provide an additional source of protein and fiber to your burrito.
Start by scrambling 1 egg over medium heat in a nonstick skillet. Once cooked, place in a small bowl.
Add in 1/3 cup of cooked quinoa and 1/4 cup of thawed chopped frozen or baby spinach to your scrambled egg along with a generous sprinkling of shredded low-fat sharp cheddar cheese.
Place your burrito filling into the center of a 8" whole wheat tortilla. Roll up tightly and serve immediately or wrap in plastic wrap and stick in the freezer for another day.
3. Make a quinoa breakfast hash. If you're in the mood for a savory and filling breakfast, try making quinoa hash. Substitute quinoa for shredded potatoes in this tasty recipe.
Heat a large skillet over medium heat and add four strips of bacon (or skip this step if you don't eat meat or like bacon). Cook until the bacon is crunchy and the fat has rendered out. Remove bacon from pan and roughly chop.
To the still hot pan, add in 1 cup of cooked quinoa, 1/2 cup of diced peppers, 1/2 cup of diced onions and 1 cup of sliced mushrooms. Sauté for about five to six minutes or until vegetables are soft and quinoa is heated through.
Turn up the heat slightly. Press the quinoa mixture down into the bottom of the pan. Allow to crisp up and brown for about one to two minutes. Serve immediately with eggs if you'd like.
An alternate recipe is to make a mixture of cooked quinoa, peeled and grated raw potato then add to eggs and spices to taste. Cook on a large skillet for about seven minutes on each side until golden brown.
4. Bake quinoa muffins. If you're in a rush in the mornings, you can try making quinoa muffins ahead of time for a quick, protein and fiber filled breakfast. Freeze leftovers so you'll have a stock of these tasty muffins.
Start by preheating an oven to 375 degrees. Lightly grease a muffin tin with cooking spray.
In a large bowl, mix together 1 cup of cooked quinoa, 1/2 cup of applesauce, 1 mashed banana, 1/2 cup of milk, 1 teaspoon of vanilla and 1/4 cup of honey. Mix until thoroughly combined.
Peel and roughly chop 1 apple or pear and stir into the quinoa mixture as well.
Fill each muffin tin to the top with the quinoa mixture. Bake for about 20 – 25 minutes. Remove from the oven and allow to cool for five minutes before enjoying.

Method 3 Purchasing and Using Quinoa.
1. Choose the type of quinoa. Quinoa is now available in most local supermarkets. You don't have to go to a specialty store or health foods store to find this nutritious grain.
When you're looking for quinoa, it will be found in the grain aisle along with rice, couscous and pasta.
There may be more than one type of quinoa available. You may see white, black, red or even tri-colored quinoa.
Of all the quinoa colors, white or tan quinoa has the lightest texture and it cooks up slightly fluffier than other types and has the most delicate taste. Black quinoa has a slight earthy flavor while the red quinoa has a richer taste and a bit chewier texture and nutty. These two take slightly longer to cook than the white quinoa.
If you're using quinoa in a breakfast recipe, especially if kids are eating it, you may want to stick with white as it's most similar in color to oats.
2. Purchase dry or pre-cooked quinoa. Most of the time, you'll be able to find uncooked quinoa in the grain aisle of the grocery store; however, some stores may have pre-cooked quinoa for you.
Quinoa only takes about 15 minutes to cook from scratch. If you can only find uncooked quinoa, that will work perfectly in many breakfast recipes. Plus its not hard to cook from scratch.
If you are lacking in time or are unsure of how to cook quinoa, some stores sell precooked quinoa. You might find this in the grain aisle, refrigerated section, on the salad bar or even in the frozen section.
Pre-cooked quinoa may be a little bit more convenient and make for a faster breakfast recipe.
3. Rinse quinoa before using. If you haven't cooked quinoa before, there is a little secret trick to make it correctly. You'll need to rinse it first before cooking it.
Quinoa has a coating on the outside of the seed that acts as a natural pest repellent. It's called saponin. This is a natural compound that tastes bitter and soapy if not removed from the quinoa.
Place quinoa in a fine mesh strainer or a sieve. Run it under cold water, stirring or shaking it to help get all the seeds washed thoroughly.
Transfer your washed quinoa directly to your pot or pan and begin to cook it.
Note that some boxed quinoa or quinoa mixes are already washed or rinsed. You do not need to repeat this step. Make sure to read the instructions on boxes or packages first.
4. Store cooked quinoa correctly. Many of the breakfast recipes that do use quinoa, call for cooked quinoa. Making it in advance can help cut down on an extra step and cooking time in the mornings.
Consider taking time on the weekend or a free weeknight to go ahead and cook up a batch of quinoa.
Make sure to review what recipes you'll be making for breakfast and note how much cooked quinoa you'll need for the week.
Dry quinoa usually doubles in volume after cooking. 1/2 cup of uncooked or dry quinoa results in about 1 cup of cooked quinoa.
Store quinoa in a airtight container in the refrigerator for about five to seven days. You can also store it in a freezer container for up to three months.
5. Finished.

Tips.

Quinoa is a great whole grain that can be used in a variety of breakfast recipes. Keep trying new recipes until you find something you like.
Quinoa can be used in most recipes that contain a grain — like oats. Just substitute in quinoa instead.
Quinoa can have a unique flavor that may take some getting used to. Trying different flavorings and seasonings until you find a combination you enjoy.

April 08, 2020

how to easy make hush puppies

How to Make Hush Puppies.

Hush puppies are an easy and delicious fried treat. Originating in the American South, they are a wonderful accompaniment to most meals, specifically seafood. Originally, legend states that southern fisherman used to cook hush puppies to feed their barking dogs, giving the treat its distinctive name.







Ingredients Rich Southern Hush Puppies.

2 cups (300g) corn meal.

1 cup (125g) all-purpose flour..

1 teaspoon (3g) baking powder

1/2 teaspoon (1.5g) baking soda.

1 1/2 (8.5g) teaspoons salt.

1 tablespoon (12.6) sugar.

1/2 large onion, diced.

1/2 cup (120ml) buttermilk.

3/4 cup (180ml) water..

1/2 cup (4oz) butter, melted

1 egg.







Method 1 Making Classic Hush Puppies.





Preheat a deep fryer to 365 °F (185 °C) or heat up 2 cups oil over medium-high heat. The most common oil used is peanut, but vegetable, sunflower, or canola oil will do as well. As the oil warms to its appropriate heat, start mixing up ingredients.

If you don't have a deep fryer, don't worry. You can use a piece of bread to check your oil's temperature as well.



Sift the dry ingredients -- flour, cornmeal, salt, sugar, baking soda and powder -- together. Use a fork or whisk to make sure everything is evenly mixed in.



Finely dice your large onion and add it to the dry ingredients. To dice an onion, cut it in half from end to end and peel off the skin. Cut off the tops -- the long, spindly end -- from each half. Then make long, vertical slices, following the onion's long, visible lines. Finally, cut horizontally across these long cuts to get small squares.

For even smaller pieces, stand the onion up on its end and cut each part in half once more before cutting your squares.



Melt the butter in the microwave in 30-second bursts, then stir it into the buttermilk. Put the butter in the microwave for 30 seconds. If it's not totally melted, add 10 seconds at a time until it has just turned liquid -- it doesn't need to be hot. In a separate bowl, mix this butter into the buttermilk.



Whisk the egg and water into the buttermilk. You want all of your wet ingredients to be together, well mixed, in this separate bowl. It can help to whisk the egg ahead of time so that it is already scrambled.



Add the wet ingredients into the dry ingredients. Pour your bowl of buttermilk mixture straight into the flours, salt, and sugar.



Mix until combined, without any chunks. You want a batter that is thicker than pancakes, but not so thick that it can't be stirred easily. Once it is all mixed in, stop -- you don't want to over stir. Use a rubber spatula for the best results.

If the batter is very wet and runny, add 1-2 more tablespoons of corn meal.

If the batter is thick and difficult to stir, add 1-2 more tablespoons of milk.



Test the heat of the frying oil, aiming for 365F/185C. A candy or frying thermometer is easiest, but it is far from your only option. Cut a 1-inch (2.5cm) piece of bread and drop it into the hot oil. If it is completely browned within 60 seconds, your oil is hot enough to fry with.

If the bread browns faster than 60 seconds, turn the heat down.

A kernel of popcorn will not pop until it's reached the right temperature, and can be used as another test subject when dropped in oil.



Drop 6-7 pieces of batter into the hot oil using a metal spoon. A normal spoon should have the right amount of batter. Dip it in cold water to prevent the dough from sticking, then scoop a roughly 1" (2.5cm) piece of dough into the hot oil.

Only cook 6-7 pieces at once to prevent cooling the oil with too much cold batter. If the oil gets too cold the puppies will take longer to cook and will come out greasy.



Turn puppies after one minute to ensure that they cook completely. Hush puppies will sometimes flip themselves, but if not you can use a slotted spoon to turn them over. This ensures all sides cook evenly.



Fry until golden on all sides. If they look nice and golden all over, they are ready to remove. While the exact time will depend on the size of the hush puppy and oil's heat, they shouldn't take longer than 2-3 minutes.



Rest finished hush puppies on a plate of paper towels to drain. This removes some of the excess oil from the surface, which helps the outsides cool into a crisp, delicious exterior. Enjoy!









Method 2 Making Recipe Variations.



Ingredients Simple and Easy Hush Puppies.

1 cup (125g) all-purpose flour.

1 cup + 2 tablespoons (175g) self-rising cornmeal.

1/2 cup (100g) white sugar.

2 eggs, beaten.

1 large onion, finely diced.

1/2 cup (120ml) milk or buttermilk.

1 teaspoon (2.8g) salt.



Simplify your liquids to just milk and two eggs for a denser, easier hush puppy. This recipe is much quicker and leads to a heavier treat than the light, airy puppies shown above. To make, simply mix the wet and dry ingredients separately, combine, and then cook as shown above:

Wet ingredients

2 eggs, beaten

1/2 cup milk or buttermilk

Dry ingredients

1 cup all-purpose flour

1 cup + 2 tablespoons self-rising cornmeal

1/2 cup white sugar

1 large onion, finely diced

1 teaspoon salt[8]



Consider a denser, all cornmeal variation. Instead of using a mixture of flour and cornmeal, get a more classic flavor by just using 2 cups of cornmeal. Use 2 eggs instead of 1 to help it hold together better.



Add a shredded green bell pepper for a Cajun/Creole twist. Green bell peppers are at the heart of Louisiana cooking, and some Cajun chefs can't do without them. To make them, use a mandolin or sharp knife to cut fine, small strips of pepper and add with the onion.



Throw in 8 ounces of fresh crab meat for crab cake hush puppies. To make them, mix the pulled and shredded crab meat into the buttermilk before adding to the dry ingredients. Cut the amount of all-purpose flour in half and cook like normal.

One cup of chopped raw shrimp can also be used for a seafood kick.

This recipe also goes well with the green bell pepper variation mentioned above.



Substitute a half can of beer for the buttermilk for a tangier, lighter treat. Sometimes called Mississippi hush puppies, this is the same concept as a beer-battered fish or fry. The also go well with a chopped jalapeno pepper. The rest of the cooking is just like normal.

This should be roughly 3/4 cup (180ml) beer.



Bake the hush puppies in a muffin tin at 450F/230C for 10 minutes for a low-fat option. Want delicious hush puppies without frying? You can fill a muffin tin with your batter instead of frying to get delicious, puffy hush puppies anytime. Just add 1 tablespoon (15ml) vegetable oil to the batter and stir in to help them cook.

Use cooking spray, oil, or butter to lightly grease the muffin tin.



Finished.





Tips.

In humid weather, expect to add 1-2 tablespoons more corn meal. In drier climates, you should prepare for a touch more milk.



Warnings.

Use care when cooking with a deep fat fryer -- hot oil is very dangerous.



Things You'll Need.

Mixing bowls.

Measuring cups and spoons.

Mixing spoon.

Deep fat fryer.

November 18, 2019

How to Bake with Protein Powder

How to Bake with Protein Powder.

Protein powder can increase your daily protein intake and make your baked goods more filling. Whey protein powder is a great addition to blueberry muffins, which are mixed with a combination of oat and almond flours. If you'd like quick brownies that are flavorful and filling, combine cocoa with protein powder, melted nut butter, and mashed bananas. For a simple breakfast, combine oats with protein powder and your favorite toppings. Bake the oatmeal cups in a muffin tin for simple, protein-packed breakfasts.

Ingredients.
Whey Protein Powder Blueberry Muffins.
1 cup (90 g) oat flour, 1/4 cup (24 g) almond flour, 3 egg whites, 1/2 cup (142 g) Greek yogurt, 1 cup (255 g) unsweetened applesauce.
2 tablespoons (21 g) honey, 1 teaspoon (5 ml) vanilla extract, 1 medium banana, peeled and mashed, 3 scoops (about 3/4 cup or 75 g) whey protein powder (plain or vanilla).
1 teaspoon (2 g) cinnamon, 1 1/2 teaspoons (7 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (2 g) orange zest or lemon zest.
1 cup (150 g) blueberries (fresh or frozen).
Makes 12 muffins

Protein-Powder Brownies.
3 medium, overripe bananas, 1/2 cup (125 g) smooth nut or seed butter (such as peanut, almond, soy, or sunflower).
1/4 cup (25 g) cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) protein powder (paleo, vegan, or casein).
Makes about 9 brownies.

Protein Powder Oatmeal Cups.
3 cups (270 g) rolled oats, 3 scoops (75 g) protein powder, 1 teaspoon (4 g) baking powder, 1 teaspoon (2 g) ground cinnamon.
1/2 teaspoon (2.5 g) sea salt, 2 eggs, 1 teaspoon (5 ml) vanilla extract, 1/2 cup (128 g) unsweetened applesauce.
1/2 cup (142 g) plain Greek yogurt, 2 tablespoons (30 ml) coconut oil, melted, 1/4 cup (85 g) honey, 1 cup (240 ml) unsweetened almond milk.
2 tablespoons (20 g) hemp seeds, 6 tablespoons (63 g) chocolate chips, optional, 3/4 cup (192 g) blueberries, optional, 1 tablespoon (16 g) peanut butter, optional.
Makes 12 cups

Method 1 Using Protein Powder in Baked Goods.

1. Decide what protein powder to use. Buy protein powder online, from the grocery store, from a vitamin and supplement store, or from your local natural grocers. Since protein powders are derived from different sources, choose one based on your own health needs. Consider using: Whey or casein protein powders, which are easy to digest and include all of the essential amino acids.

Soy protein powder, which can boost bone density and reduce cholesterol.

Plant-based proteins, which can be made from hemp, rice or peas are good gluten-free and vegan choices.

2. Include moisture and fat in the recipe. Recipes that include protein powder usually have more moisture and fat because these are absorbed by the protein powder. Don't cut back on the moisture or fat because your baked goods won't have as much flavor and they'll be tough or rubbery.

Foods that add moisture include bananas, Greek yogurt, cottage cheese, cooked sweet potatoes and beets, pumpkin puree, and applesauce.

Fats used in baked goods include coconut butter, nut and seed butters, butter, and lard.

3. Avoid using too much protein powder. Don't be tempted to substitute most or all of the flour in a recipe with protein powder or the recipe won't turn out. Ensure that the batter for your baked goods isn't more than 50% protein powder or the food will be tough and dry.

4. Use the powder in recipes for breads, muffins, and cupcakes. Protein powder is great for baking because it's easy to add without changing the flavor of the food, especially if you use an unflavored protein powder. Protein powder works well in quick breads, muffins, pancakes, granola bars, and cupcakes.

Some recipes may specify which protein powder to use. If the recipe doesn't specify, use the protein powder that you're the most comfortable with using.

5. Make smart substitutions. If you'd like to use a different protein powder than the one that's recommended in your recipe, you can make a few swaps. You can substitute the same type of protein powder, but avoid substituting a completely different type of protein. Specifically, don't use a whey or casein-based protein powder in a recipe that calls for a plant-based protein powder.

If you're substituting a plant-based protein powder such as pea protein powder for another plant-based protein powder such as hemp powder, you can safely make substitutions.

Method 2 Baking Whey Protein Powder Blueberry Muffins.

1. Preheat the oven to 350 °F (177 °C) and prepare a muffin tin. Spray a 12-hole muffin tin with cooking spray or line it with muffin liners. Set the tin aside.

2. Mix together the egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana. Get out a large mixing bowl and place 3 egg whites into it. Add 1 peeled banana and mash it a little. Mix in 1/2 cup (142 g) of Greek yogurt, 1 cup (255 g) of unsweetened applesauce, 2 tablespoons (21 g) of honey, and 1 teaspoon (5 ml) of vanilla extract.

You can discard or save the egg yolks for another recipe.

3. Stir the oat flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest. Get out another mixing bowl and measure 1 cup (90 g) of oat flour into it. Stir in 1/4 cup (24 g) of almond flour, 3 scoops (about 3/4 cup or 75 g) of plain or vanilla whey protein powder, 1 teaspoon (2 g) of cinnamon, 1 1/2 teaspoons (7 g) of baking powder, 1/2 teaspoon (2 g) of baking soda, and 1 teaspoon (2 g) of orange or lemon zest.

4. Stir the wet mixture into the dry mixture. Pour the wet ingredients into the bowl with the dry ingredients and stir them until they're incorporated. The muffin batter should be smooth.

5. Fill the muffin tin and spread the blueberries on top. Use a cookie scoop or spoon to fill each hole in the muffin tin 3/4 full with batter. Get out 1 cup (150 g) of blueberries (fresh or frozen) and put about 8 berries on top of each muffin.

Avoid pushing the blueberries into the muffin batter or they may sink to the bottom.

6. Bake the blueberry muffins for 20 minutes. Put the muffin tin into the preheated oven and cook the muffins until they're golden brown and firm to the touch. If you insert a toothpick or cake tester into the center of a muffin, it should come out clean.

7. Serve or store the blueberry muffins. Let the muffins cool for a few minutes before you serve them. Store the cooled blueberry muffins in an airtight container in the refrigerator for 3 to 4 days.

Things You'll Need.

Whey Protein Powder Blueberry Muffins : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula, Toothpick or cake tester.

Method 3 Making Protein-Powder Brownies.

1. Preheat the oven to 350 °F (177 °C) and prepare a baking dish. Get out an 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan. Spray it with cooking spray to prevent the brownies from sticking.

2. Melt the nut or seed butter. Put 1/2 cup (125 g) of smooth nut or seed butter into a microwave-safe bowl or small saucepan on the stove. Microwave the nut or seed butter for 20 to 30 seconds or heat it over medium-heat on the stove. Heat the nut or seed butter for a few minutes, so it melts.

3. Put the bananas, cocoa powder, protein powder, and melted nut butter into a blender. Peel 3 medium, overripe bananas and put them into a blender. Add 1/4 cup (25 g) of cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) of protein powder, and the melted nut or seed butter.

Avoid using whey protein powder for this recipe, because it will make the brownies gummy. Instead, use plant-based, soy, or vegan protein powder.

4. Blend the ingredients for 30 seconds. Put the lid on your blender and turn it on for about 30 seconds, so the brownie ingredients are completely combined and smooth.

5. Spread the batter in the pan and bake the brownies for 20 minutes. Scoop the batter into the greased baking dish. Use an offset spatula to spread the batter evenly. Put the dish into the preheated oven and bake the brownies for 20 minutes.

6. Check the brownies and remove them from the oven. Insert a toothpick or cake tester to see if the brownies have finished cooking. The tester or toothpick should come out clean. If it doesn't, return the brownies to the oven for another 3 to 5 minutes. Remove the cooked brownies and let them cool completely in the pan.

7. Slice and serve the protein powder brownies. Cut the brownies into as many pieces as you like. You should be able to get around 9 standard sized brownies. Refrigerate any leftover brownies in an airtight container for 3 to 4 days.

You can also freeze the brownies for 4 to 6 months.

Things You'll Need.

Protein-Powder Brownies : 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan, Measuring cups, Spoon, Microwave-safe bowl or small saucepan, Blender, Toothpick or cake tester, Knife.

Method 4 Baking Protein Powder Oatmeal Cups

1. Preheat the oven to 350 °F (177 °C) and grease a muffin tin. Spray a 12-hole muffin tin with cooking spray or brush it with melted coconut oil. Set the pan aside.

2. Mix the oats, protein powder, baking powder, cinnamon, and sea salt. Get out a large mixing bowl and place 3 cups (270 g) of rolled oats into it. Add 3 scoops (75 g) of protein powder, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground cinnamon, and 1/2 teaspoon (2.5 g) of sea salt. Stir until the dry ingredients are combined.

3. Whisk the eggs, vanilla, applesauce, Greek yogurt, coconut oil, honey, and almond milk. Get out another mixing bowl and crack in 2 eggs. Whisk in 1 teaspoon (5 ml) of vanilla extract, 1/2 cup (128 g) of unsweetened applesauce, 1/2 cup (142 g) of plain Greek yogurt, 2 tablespoons (30 ml) of melted coconut oil, 1/4 cup (85 g) of honey, and 1 cup (240 ml) of unsweetened almond milk until they're combined.

4. Stir the wet ingredients into the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until they're just combined.

5. Spoon the batter into the tin. Divide the batter evenly between the 12 holes of the greased muffin tin.

6. Sprinkle the hemp seeds and optional toppings over the batter. Measure 2 tablespoons (20 g) of hemp seeds and scatter them evenly over the batter in the muffin tins. Decide if you'd like to top the oatmeal cups with chocolate chips, blueberries, or peanut butter. If so, sprinkle 6 tablespoons (63 g) of chocolate chips or 3/4 cup (192 g) of blueberries over the batter.

For a peanut butter drizzle, melt 1 tablespoon (16 g) of peanut butter in a microwave-safe container for 10 seconds and drizzle it over the batter.

7. Bake the oatmeal cups for 15 to 20 minutes. Put the tin into the preheated oven and cook the cups until they become golden and completely cooked throughout.

8. Cool the oatmeal cups for 20 minutes. Remove the tin from the oven and let the oatmeal cups cool completely in the tin before you take them out. Serve the cold oatmeal cups or store them in an airtight container at room temperature for up to 5 days.

To freeze the oatmeal cups, store them in an airtight container for up to 4 months. To reheat them, remove 1 to 2 cups and heat them in the microwave for 20 to 30 seconds.

Things You'll Need.

Protein Powder Oatmeal Cups : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula.

Januari 16, 2020

How to Make Quinoa Crusted Fish

How to Make Quinoa Crusted Fish.

Quinoa makes an excellent healthy crust for your favorite fish fillets. The first step is to toast the quinoa and then grind it into fine pieces. Next, you dip your fish in a flour mixture first, an egg mixture next, and finally your ground quinoa. At that point it’s ready to bake in the oven, during which you can easily whip up some homemade tartar sauce to serve with it.

Ingredients.
1 cup uncooked quinoa (170 g).
¼ cup all-purpose flour (31 g).
1 teaspoon paprika.
½ teaspoon dried thyme.
¾ teaspoon ground black pepper.
¼ cup fat-free buttermilk (59 ml).
1 large egg.
1 lb. of fish fillets (454 g).
¼ cup canola mayonnaise (59 ml).
¼ cup plain 2% Green yogurt (59 ml).
2 tablespoons chopped dill pickles.
1 tablespoon white wine vinegar.
1 teaspoon grainy mustard.
1 teaspoon chopped fresh dill.

Method 1 Preparing the Quinoa.
1. Prepare your oven and baking sheet. First, line a large baking sheet with some parchment paper. Then give the paper a light spray of cooking spray and set it aside. Next, set the oven to 425 degrees Fahrenheit (218 degrees Celsius) if you’re making your fish to serve immediately, as opposed to prepping a meal to serve later on in the week.
2. Saute the quinoa. While the oven continues to preheat, coat the bottom of a large skillet with a light layer of vegetable oil. Turn the burner to medium-high heat. Once the skillet heats up, add the quinoa. Stir periodically for three to four minutes, or until the quinoa begins to toast.
3. Grind the quinoa. Give it about ten minutes to cool off, since steam from hot foods can upset the lid to your food processor while you’re using it. Once it’s cooled down, add it to the processor. Pulse for about 20 seconds.

Method 2 Battering Your Fish.
1. Slice your fish, if desired. How to present your fish is up to you, so follow your own instincts. For bite-sized pieces, slice your fillets up into 1-inch (2.5 cm) pieces. But if you’d rather serve your fillets whole, go right ahead and skip this step.
2. Set up your station. First, in one shallow dish, combine the flour, paprika, thyme, and half a teaspoon of your pepper. Then break your egg in a second shallow dish and whisk in the buttermilk until they’re evenly mixed. Finally, pour your ground quinoa into a third dish.
3. Batter your fish. With each piece of fish, dredge in the flour mixture first until all sides are covered. Give it a shake to get rid of the excess. Then dunk it into the egg mix. Next, dredge it through the quinoa, adding pressure as you do so to ensure the quinoa sticks to it. Place it on your baking sheet once finished.

Method 3 Cooking Your Fish While Making Your Sauce.
1. Freeze your fish for later if desired. At this point, you can set the fish aside to cook later on if you like to prepare meals in advance. Simply place the fish on your tray and place it in the freezer. Check periodically until the fish has frozen solid. Once it has, transfer it to sealable freezer bags and put it back in the freezer until it’s time to bake.
Once you’re ready to cook, there’s no need to thaw them.
2. Bake your fish. First, give the fish a light spray with more cooking spray. Then place the baking sheet in the oven once it’s finished preheating. Set a timer for seven minutes.
3. Make your tartar sauce. In a small bowl, combine the mayo, yogurt, vinegar, and mustard until evenly mixed. Then add the pickles, dill, and remaining pepper. Stir until evenly combined.
4. Flip the fish and continue baking until done. At the seven-minute mark, remove the tray and turn each piece of fish over for an even bake. Return it to the oven and bake for another six to eight minutes, or until they’ve turned golden.
Frozen fish may take a couple extra minutes to cook all the way through.

Things You’ll Need.

Measuring cups and spoons.
Oven.
Baking sheet.
Parchment paper.
Cooking spray.
Skillet.
Spoon for stirring.
Food processor.
Three shallow dishes.

Maret 31, 2020

how to cook bulgur

How to Cook Bulgur.

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



Ingredients.

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

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

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

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

Seasoning Bulgur.

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

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

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

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



Method 1 Boiling Bulgur.

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

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

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

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

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

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

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

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

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



Method 2 Soaking Bulgur.

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

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

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

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

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

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

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

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

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



Method 3 Making Bulgur in a Slow-Cooker.

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

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

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

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

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

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

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

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

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

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



Method 4 Seasoning Bulgur.

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

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

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

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

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

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

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

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

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



Question : Can I use bulgur wheat in a salad ?

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

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

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

Question : What is bulgar wheat?

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

Februari 22, 2020

How to Make a Deep Fried Snickers Bar

How to Make a Deep Fried Snickers Bar.

Wanna try a tasty treat the whole family will love? Make a deep fried Snickers bar!

Ingredients : Cooking oil, Snickers bars, Pancake mix, Powdered sugar.

Steps.
1. To prevent the Snickers bars from melting, chill the in the freezer for four hours.
2. In a good sized pot, prepare about 2–3 inches (5.1–7.6 cm) of cooking oil on medium-high heat until hot.
3. Prepare the pancake mix in a medium sized bowl according to the directions on the box.
4. Unwrap the Snickers bars and submerge them in the prepared batter. Make sure they are evenly coated.
5. Using tongs, carefully drop 2-3 Snickers bars at a time (depending on how many you're making) into the hot oil and deep fry until golden brown.
6. Remove the deep fried bars using the tongs and place them on a paper towel-covered plate to drain excess oil.
7. Wait for them to cool about 5 minutes.
8. Remove paper towels and place them back on the plate.
9. Dust a generous amount of powdered sugar onto the bars.
10. Enjoy!

Community Q&A.

Question : What are the health risks of this food?
Answer : It contains peanuts, which are dangerous to those who are allergic, and it is very high in fat and sugar, so you would not want to consume these on a regular basis or at all if you are diabetic.
Question : Can I leave the Snickers bar out after I have fried it or should I chill it?
Answer : You can keep it for a day in the fridge and reheat it in a microwave, but it is recommended to consume it right after it's been fried as that's when it tastes best.

Tips.
Try dipping them in melted peanut butter.
Make a banana split! Instead of using bananas, substitute them with the fried Snickers bars.
Instead of powdered sugar, try dusting them with cinnamon-sugar for a cinnamon-y kick.
Drizzle hot fudge for an extra chocolaty treat.

Warnings.

Do not try this if you are a child. Have a parent help you. Hot oil is dangerous.
This is very high in fat and sugar, do not consume regularly.
Hot oil can pop and burn you. Be cautious!
Do not leave bars in the oil unattended. You could start a fire.
Things You'll Need : A good sized pot, Tongs, Large-medium sized bowl, Paper towels, Serving plate.

Mei 25, 2020

How to Make Molded Chocolates

How to Make Molded Chocolates.

Molded chocolates make a nice dessert as well as a great gift for holidays, birthdays, and other special occasions. Whether you want to use high-quality or standard chocolate, making molded chocolate is not a difficult process!

Part 1 Buying and Melting Your Chocolate.
1. Buy chocolate bars or chips for the cheapest option. Chocolate chips and chocolate bars don't usually use true chocolate and do not have the same rich taste as couverture chocolate. However, they are more stable—meaning they can be microwaved—and are a lot cheaper than couverture chocolate.
Always look at the ingredients first to determine the chocolate type. Confectionary chocolate—cheaper chocolates rich in carbohydrates and sugar—contain vegetable fat instead of cocoa butter.
You can use any chocolate for molded chocolate. In general, anything with vegetable fat (most store-bought chocolates) is going to be easier to melt but not as tasty.
If you're making chocolate with kids, confectionary chocolate is a great choice because it comes in lots of different colors.
2. Purchase couverture chocolate for the best taste. Couverture chocolate is high-quality and tastes great, but much is more expensive than standard chocolate. It also must be heated with a double-boiler. But if you're picky about your chocolate, couverture chocolate is worth the price!
Check the ingredients to determine the chocolate type. Couverture chocolate contains cocoa liquor, cocoa butter, sugar, and vanilla.
Any chocolate with cocoa butter must be tempered, which means you must use a double-boiler.
3. Microwave the chocolate if you're using chocolate bars or chips. Put 1 pound (450 g) of chocolate in a microwave-safe bowl and heat it for 1 minute on medium. Afterward, stir the chocolate as much as you can. Continue microwaving the chocolate in 1-minute intervals and stirring it afterward until it's a smooth consistency.
When the chocolate is properly melted, it should pour from a spoon like syrup.
Be sure that the bowl is microwave safe and never use a microwave without an adult present.
Don't overcook your chocolate or you'll ruin its consistency.
4. Double-boil the chocolate if you’re using couverture chocolate. Heat 1 pound (450 g) of couverture chocolate on low for 15 minutes. Place your chocolate into the top pan or bowl. Set the heat to low—2 or 3 on your stove dial—and boil it for about 15 minutes. Use a cooking thermometer to make sure the chocolate is 110 °F (43 °C) when it's done. Be sure to stir the chocolate every 1 to 2 minutes once you notice it start to melt.
If you don't own a double-boiler, make one on your own.
Never use an oven without the help of an adult.

Part 2 Molding Your Melted Chocolate.
1. Purchase a plastic candy mold for your chocolates. Always choose clear molds whenever possible—this makes it easier to tell when your chocolates are done. In terms of size, select whatever mold you'd prefer. Just remember that larger molds take longer to cool.
Invest in custom molds to create your own shapes and designs!
Never use a metal mold.
2. Paint the surface of your candy mold if you want colored chocolates. Use small, food-safe paintbrushes to apply 1 or more colors of a confectionary coating into the surface of each chocolate mold. If you're going to paint multiple colors, make sure to purchase multiple colors of confectionary coating and let each color dry one at a time before adding another. Once all the colors have dried, you can add your chocolate!
If you're up for the challenge, you can also melt cocoa butter (following the same instructions as for chocolate), tint it with fat-soluble food coloring, and use paint the mold surface with it.
3. Pour the melted chocolate into the mold. If you have squeeze bottles, pour your chocolate into them and squeeze it into each mold cavity. If you don't have squeeze bottles, spoon your chocolate from the bowl and gently pour it into the cavities.
Gently tap the mold tray onto a tabletop after filling all the cavities. This will remove air bubbles by leveling out the chocolate.
4. Scrape the excess chocolate from the mold. Run the edge of a small palette knife or offset metal spatula across the top of the mold to remove excess chocolate. Afterward, the chocolate should be level with the surface of the mold.
If you're making your molds into lollipops, insert the sticks now. Be sure to twist the sticks all the way around once to ensure the chocolate coats it evenly.
5. Place your mold in the freezer for 5 to 10 minutes. Remove small bite-sized chocolate molds in about 5 minutes and standard molds in around 10. Leaving the mold in the freezer is nothing to worry about—it's much better than taking it out too early.
If you can't freeze your chocolate, refrigerate it for about 15 to 30 minutes (the former for small molds and the latter for standard molds). However, remember that freezing "quick-cools" the chocolate, which makes the pieces easier to remove.
6. Check that the chocolate has set before taking them out of the mold. Before trying to remove your chocolate pieces from the mold tray, make sure that they have properly contracted and dried. For clear molds, check the underside and make sure the chocolate doesn't look wet. If your mold isn't clear, gently touch the surface of the chocolate while wearing candy handling gloves.
Purchase candy handling gloves from kitchen stores and online suppliers.
7. Remove the molded chocolate from the tray. After removing the mold tray from the freezer, gently tap it against a clean towel spread across a flat surface. If the chocolate cooled properly, the pieces should fall out immediately. For chocolates that don't fall out, gently tap the back of each mold.
If you used a refrigerator to cool your chocolate, you might have to push each chocolate piece out of the mold from behind the tray.
Use a paper towel to gently remove any moisture from the chocolate pieces.
8. Clean your mold as soon as possible. Always clean your mold while the chocolate is still melted. Clean and rinse it thoroughly with soapy water. If there's any chocolate left, put the mold in the freezer until the problematic chocolate hardens. Afterward, gently tap the mold against a hard flat surface and the chocolate should cleanly fall out.
Use this same strategy for squeeze bottles.
9. Store your chocolate in a plastic air-tight container. Always place the container in a dry, cool place, such as a pantry or cupboard. Ambient temperature should be 55 to 70 °F (13 to 21 °C) and humidity should be lower than 50 percent.
Never store your chocolate in the refrigerator.

Community Q&A.

Question : How long can the chocolate be stored?
Answer : If it's in an airtight container, it can last as long as the date on the chocolate you used to make the candies!
Not Helpful 1Helpful 10
Question : Can I make my own molds?
Answer : Yes. You can make your own molds by getting a piece of chocolate and shaping it with a molder or knife.
Question : Is there any chocolate that can be made without a mold?
Answer : You can't make chocolate candies without a mold, but you can make chocolate shards with a sheet pan.
Question : I tried to melt Vanhouten Professional Chocolate Bars, dark chocolate with 66% cocoa, on a double boiler. It never melted. How should I make molded chocolates with this brand?
Answer : Was the water boiling? If not, that might have been the problem. If the water was boiling, then the chocolate might have not been in small enough pieces.
Not Helpful 0Helpful 8
Question : How much time does it take to make it?
Answer : Maybe an hour, at most.
Question : Should I grease my chocolate molds?
Answer : You can give them a light spray, just to make sure the chocolates come out, but it's not necessary.

Things You'll Need.

Plastic candy mold.
Double-boiler (for couverture chocolate), Mixing bowl (oven-safe if you're microwaving).
Cooking thermometer, Squeeze bottle, Spoon or 5 ounce (140 g) ladle.
Small palette knife or offset metal spatula, Lollipop sticks (for chocolate lollipops).

Warnings.
Never wash your candy mold in a dishwasher.
Don't use a microwave or oven without the help of an adult.

Mei 09, 2020

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

Fresh Mozzarella Cheese and How It Is Made.

Fresh Mozzarella Cheese and How It Is Made.

What Is Fresh Mozzarella Cheese ?
Written by Peggy Trowbridge Filippone.

Fresh mozzarella is a sliceable curd cheese that originated in Italy. Traditionally made from the milk of water buffalo (not North American buffalo or bison, as many mistakenly think), its delicate, milky flavor is highly prized. Fresh mozzarella is considered to be one of the healthier cheeses, due to its low fat and sodium content. Water buffalo's milk mozzarella is more nutritious than cow's milk mozzarella, with higher concentrations of calcium, protein, and iron, as well as being lower in cholesterol.

Fast Facts.
• Source: Traditionally water buffalo's or cow's milk.
• Origin: Italy.
• Texture: Fresh, semisoft.
• Color: White.

What Is Fresh Mozzarella Cheese?
Fresh mozzarella is quite different from shredded mozzarella cheese. It’s a fresh, semisoft cheese. Unlike many varieties of cheese, it isn’t aged and is instead eaten immediately after being made.

The original source of milk for fresh mozzarella is the Italian Mediterranean buffalo breed, which is believed to have been introduced to Italy in Roman times or later during Barbarian invasions of Italy. Since these animals are herded in only a few countries, primarily Italy and Bulgaria, most mozzarella is now made from cow's milk; in fact, much of the mozzarella cheese we find in our local supermarkets is made from cow's milk. If you are shopping for traditional fresh mozzarella, look for the label "mozzarella di bufala."

Fresh mozzarella is silky, soft, milky, and mild in flavor. It should be eaten at room temperature to fully enjoy its subtle and fresh flavor. Fresh mozzarella is easily found in supermarkets and specialty stores. Prices vary slightly from producer to producer and milk source, with buffalo's milk being more expensive than cow's milk mozzarella. The milk of the Italian Mediterranean buffalo is three times more expensive than cow's milk and is costly to ship, which is reflected in its price.

How Fresh Mozzarella Is Made
No matter which type of milk is used, fresh mozzarella is made in the same manner. Mozzarella cheese is not aged like most cheeses and is best when eaten within hours of its making. The process of making mozzarella is called pasta filata. The milk is incubated with a whey starter containing thermophilic bacteria and then rennet is added to form the curds. The curds are heated in water or whey until they form strings (hence the term "string cheese") and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.

It is easy to make homemade mozzarella cheese. You need only rennet, citric acid, milk, and water. You can find rennet and citric acid in specialty markets and health food stores that may cater to home cheesemakers, or online. In 30 minutes, you can have fresh mozzarella to enjoy and impress your family or guests.

Types of Mozzarella.
Different kinds of animal milk can be used to make fresh mozzarella. Water buffalo's milk is very high in fat and casein, making it hard to digest in its raw form. While it is not consumed as a beverage, it's prized for making mozzarella, burrata, ricotta di bufala, yogurt, and similar products.

In Italy, if you want cow's milk mozzarella, ask for mozzarella fior di latte, which may be made with pasteurized or unpasteurized cow's milk. In the U.S., this would be the same as the common mozzarella seen in the cheese section of the grocery store.

Sheep's milk mozzarella can be found in some areas of Italy, including Sardinia, Abruzzo, and Lazio. Goat's milk mozzarella is made by some small producers.

Substitutes.
Fresh mozzarella is unique and difficult to substitute. Burrata is the best alternative, but it will be runnier. When cooking, however, a lower moisture mozzarella or another mild melting cheese, such as provolone or Monterey Jack, are options, but their flavors will not be identical.

Uses.
You are probably familiar with shredded mozzarella layered on pizza and baked Italian dishes, and fresh mozzarella can be used in the same manner. It's also used in a variety of fresh and cooked recipes. It can be layered into salads, such as caprese salad, or in sandwiches and panini, or as a topping for bruschetta and crostini. It can be enjoyed quite simply, with a drizzle of olive oil or as an accompaniment to melon or tomato. Fresh mozzarella is also a delightfully creamy and melty component to fillings and stuffings for meat and meatballs, chicken, and vegetarian dishes.

Storage.
If you buy or make fresh mozzarella, keep it immersed in liquid until you are ready to use it. Packaged mozzarella usually includes some liquid. Keep mozzarella refrigerated; because of its high moisture content, it does not keep as long as harder cheeses. Low-moisture mozzarella will keep longer. Once opened, the mozzarella should be eaten as soon as possible, preferably within one day. Because of its delicate nature, fresh mozzarella does not benefit from freezing.

Agustus 12, 2020

how to make oatcakes

How to Make Oatcakes.

Oatcakes are a traditional Scottish cracker or biscuit that goes well with cheese, jam, dips or even as they are. It's really important to use very fresh oats in these, otherwise they'll taste stale even after baking. You'll need around 25 minutes to make these, with another 20 minutes for cooking time.

This recipe makes around 20 oatcakes.
Ingredients.
225g (8 oz) medium oatmeal
1 teaspoon salt
15g (1/2 oz) butter or margarine
100ml (3 1/2 fl oz) tepid (lukewarm) water
Extra oatmeal when rolling the oatcakes

Steps.

1. Place the oatmeal into the mixing bowl. Add the butter and salt. Using the tips of your fingers, gently rub the butter into the oatmeal.

2. Add the water. Mix through, then leave for 5 to 10 minutes. This will allow the oatmeal to completely absorb the water.

3. Preheat the oven to 180ºC, 350ºF. Line the baking tray (sheet) with baking (parchment) paper in readiness for use.

4. Using your hands, gently pull the mixture about to form a ball. Cover the rolling board with oatmeal flakes to help prevent sticking.

5. Move the oatmeal ball to the rolling board. Using a rolling pin, roll the mixture flat. The mixture should be about 3mm (1/8") thick. Keep adding oatmeal to prevent sticking.

6. Cut the oatcakes into rounds. Use a round biscuit (cookie) cutter or the base of a glass but try to get a size for the rounds of about 7.5 centimeter (3 in) (3") in diameter. Arrange the oatcakes on the baking tray (sheet).

7. Place the oatcakes in the oven to bake for 15 minutes. Turn the oatcakes over with a spatula or similar tool and bake them for another 5 minutes.

8. Remove from the oven. Cool on a wire cooling rack. Once cool, they're ready to serve with condiments or cheese.

9. Finished.

Question : How many calories does the whole dough contain please?

Answer : Using the method described above, the whole dough will contain 960 calories, with a total fat of 26.8 grams and 10.2 grams of saturated fat. However, this does not include the extra oatmeal used to roll out the oatcakes.

Question : Can I use oil instead of I'm out of butter?

Answer : Even though regular vegetable oils might work, it is not advisable. They are pro inflammatory and prone to oxidation. The basis of this explanation is based on the chemical structure of the oil molecules. Try using coconut oil, since it is more resistant to heat than regular vegetable oils.

Question : Can I use peanut butter if I want to?

Answer : Yes, of course you can!

Tips.

Store the oatcakes for up to a week in an airtight container. If the container is not airtight, they will become soft and aren't as enjoyable.

Wrapped in cellophane in a neat row with ribbons at each end, these make an excellent addition to a gourmet food basket.

Warnings : Wear oven mitts and be careful of the hot surfaces when turning over the oatcakes.

Januari 12, 2020

how to bake cakes and pastries

How to Bake Cakes and Pastries.

If you're looking to bake cakes and pastries, here are some ideas to help you get started in what can become a very enthralling and even therapeutic hobby, with the resulting benefit of some very delicious things to eat!

Steps.

1. Decide what you would like to bake. You won't have enough time in the day to bake a lot of items, so be selective. Pastries tend to be more effort and take more skills than making cakes, so if you're a novice, start with cakes and work your way towards making pastries.

2. Read up on making cakes and pastries. To begin with, it's a really good idea to become knowledgeable about the techniques, as well as the things that can go wrong with them. For example, temperature is very important when baking a cake, so that opening the oven mid-cooking can cause it to deflate. And pastries often require cold handling (adding cold fat, keeping your fingers cool by only using the fingertips and only rubbing for a short time, and having a cool room to work in). While these "fiddly" things may seem overwhelming at first, once you have grasped the finer techniques of baking, they make the experience both much more enjoyable and a lot more successful.

3. Try easy baking recipes to begin with. Start with plain cakes and pastries before graduating to fancier, more complicated versions. Some good ones to start with would be:

Cupcakes, Chocolate cake, Banana cake, Pies, Ice cream cake.

4. Once you feel confident making basic cakes, you can proceed to more complex cakes, such as wedding cakes, fruit cakes, layered cakes, birthday cakes with designs etc. Here are some ideas to try:

A cupcake wedding cake, Fruit cake, A chocolate chip birthday cake, Red velvet cake.

5. Avoid making French pastries until you have a good grasp of working with pastry and a fair understanding of its properties. French pastries become easier with practice but they are not a good beginner's pastry because you will be easily deterred by the amount of effort required. Once you do feel more certain, you might like to try:

Croissants, Eclairs, Choux pastry for a croquembouche.

6. Consider attending classes to learn the techniques used in baking. It can be a lot easier learning from a pastry chef who already knows all the tricks and trickiness and you will benefit from both the visual demonstrations and the practice with help.

7. Learn about baking from other places and for special occasions:

Try to experiment with baking from different cultures, from Japan to New Zealand, from the USA to Romania, you will find wide variations on commonly baked goods. It could take a lifetime to discover them all!

Learn about baked food that signify different seasons or celebrations. There are many different baked items associated with harvests, Christmas, Easter, Day of the Dead, and other celebrations around the world. These tend to be more complicated, on the whole, so you might need to be an intermediate to advanced baker to feel comfortable with them. See wikiHow's Holiday Cooking section for some ideas.

Tips.

It's a good idea to purchase an excellent book on Baking (often known by chefs as baking bibles) as these will give you good tips and are also excellent references for troubleshooting baking problems.

It is important to learn gradually. It takes years to become a top pastry chef or baker, so you're bound to have a few mishaps before feeling that you've mastered some of the trickier cakes and pastries!

In addition to knowing how to bake the cakes and pastries, it is also important to familiarize yourself with making frosting, using fondant, and making shapes and designs on cakes and pastries. Knowing how to make sugar toffee and glazes can also come in handy. You'll learn these techniques as you go.

Warnings.

Good cake and pastry pans are essential for good results. Don't skimp; it is better to buy one or two good quality baking items than to by an array of cheap ones that don't hold or distribute heat evenly, or do a number of things needed to ease your baking experience.

Things You'll Need.

Recipe books

Ingredients

Kitchen space

Classes (optional)

Desember 19, 2019