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

This One Simple Hack Makes Cheap Steaks Taste Absolutely Incredible.

This One Simple Hack Makes Cheap Steaks Taste Absolutely Incredible.

Can't find your favorite cuts in the meat case at the store? Use this brilliant hack to transform even the cheapest cuts into deliciously tender and juicy steaks!
By Jill Nystul.
With significantly more people making most of their meals at home now, it’s no wonder that so many products are hard to get your hands on in stores. That’s why in times like these, being adaptable is one of the most useful and valuable skills you can have!

And I hope to help you out with that today by showing you one way to adapt to the constantly changing selection in the meat department. This quick and easy hack will help you turn whatever steaks you happen to find at the store (even the cheapest ones!) into tender, juicy, and amazingly delicious steaks you’ll be proud to serve at dinnertime.
The Secret
So what IS the simple secret behind this trick? It’s SALT! (The more I learn about cooking, the more I come to realize that the secret is almost always salt. Except for when the secret is butter.) ;-)

Yes, salting your steaks for one hour before cooking them will cause a miraculous transformation! From chewy and tough, to tender and juicy.

But not just ANY salt will do! You need to use a coarse sea salt or kosher salt. Coarse salt helps to break down the proteins and muscle fibers in the meat, resulting in maximum tenderness. I’m getting hungry already!
Why Salt?
Salt is an interesting substance that can do a lot of different things to the food we eat. You may well be wondering, “I thought salt dried stuff out?” And you’d be right! When using salt in the kitchen, it’s all about the timing.

Over a short period of time (like an hour or even up to overnight,) a layer of coarse salt on a steak will draw out some of the meat’s natural juices. The juices will dissolve the salt, creating a brine. Most of the brine will then be reabsorbed, where it will tenderize and flavor the meat.

If left for a longer period of time (like weeks to months,) the salt would slowly pull all of the moisture out of the meat, curing and preserving it in the process. Fascinating!
How To Make Cheap Steak Taste Expensive
To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. (For even more flavor, add crushed garlic to the salt.)

Let the steak sit with this covering of salt for 45 minutes to an hour. Longer for thicker cuts.
After the waiting period, use some paper towels to wipe away most of the salt. Then pat your steaks until they are good and dry, so you can get the delicious, crispy sear you want. If you don’t pat them dry, you’re basically steaming the meat, and steamed meat is bland and less flavorful.
Season as desired, then grill to desired doneness.
Serve and sit back and enjoy the happy faces around the dinner table.

Agustus 05, 2020

8 Ways to Cook Cheap Steak.

8 Ways to Cook Cheap Steak.

If we had it our way, we’d be eating porterhouse and ribeye for dinner every night of the week. Then again, if we had it our way, pay day would be every day and bourbon—all of the bourbon everywhere—would be free. Unfortunately, we hardly ever get to have it our way. We pay for our bourbon, we wait patiently for Friday, and when our wallets wince at ribeye, we settle for some of the “lesser” cuts of beef: Flank, brisket, London broil, hanger, chuck eye, etc. But there’s always a way to eat it without breaking your bank or some teeth in the process.

London Broil (Top Round) with Herb Butter.
Top round, also popularly called London Broil, is one of the cheapest cuts of steak money can buy, but it’s one of our favorites because of its availability and because it’s so damn easy to prepare if you know what you’re doing. This recipe calls for a skillet, but would do just fine on a conventional grill, too. The steak gets a simple marinade of soy sauce, Worcestershire, lemon juice, olive oil, beef bouillon, salt, and pepper, and the herb butter really sets it off with chives, parsley, tarragon, and lemon juice (we like to throw in some fresh garlic, too).
When it comes to cheaper cuts, preparation and marinating is important as cooking. Do not forget to add the lemon juice and soy sauce to the marinade, make sure you’re marinating it for long as possible (up to one day), and make sure you’re cutting against the grain so it stays tender.

Slow Cooked Wine Braised Beef Brisket.
Another extraordinarily inexpensive cut, brisket is cut from the breast and lower chest of the cow. Because it is such a dense muscle that works hard, it is chock full of connective tissue and must be cooked perfectly for it to be worthwhile. That’s exactly why the low-and-slow technique of a slow cooker suits it so well.
This particular recipe calls for tomato paste, onions, carrots, Worcestershire, garlic, and a little liquid smoke and chili powder to keep things flavorful. But most importantly, it calls for red wine. The alcohol in the red wine helps soften all that connective tissue, and the slow cooking process over the span of 10-12 hours leaves this dish incredibly tender and juicy, as well as exceptionally flavorful.

Texas-Style Smoked Brisket.
We’re giving brisket two spots on the list not because it’s a great of a cut, but because we’d be remiss not to include a smoked brisket recipe here. Another low and slow process of cooking—but one that yields an entirely different kind of meal—this Texas-style barbecue recipe is superb. It’ll take you a little longer to set up, and you may need to get creative if you don’t have a dedicated smoker, but in the end, it’s totally worth it. The best part is prepping the meat takes almost nothing, save for a little salt and pepper. Why? Because like most smoked barbecue, your brisket will pick up the majority of its flavor from the hickory/oak/apple wood chunks you’ll be using. Trust us when we tell you that if done properly, this is probably some of the best meat you’ll ever have in your life, let alone best brisket.

No-Nonsense Chuck Eye Steak.
Chuck steak covers a lot of area on a cow, and you’ll find everything from shoulder meat right on through to the ribs. The “chuck eye” cut isn’t a very common cut, but when you can find it, it’s an incredible piece of meat that comes at a low cost. While ribeye is cut from ribs 6-12 on a cow, the chuck eye steak is cut from the fifth. It’s a little smaller and admittedly not as tender or flavorful as the rib eye, but it’s called “The Poor Man’s Rib Eye” for a reason. For a fraction of what you’d get a normal rib eye, you can have a wonderfully tender everyday steak to rival it.
Like other steaks, we prefer this in red-hot cast-iron skillet, liberally seasoned with kosher salt, black pepper, and rubbed down with olive oil. We also advocate some healthy butter basting, with some thyme, rosemary, and a clove or two of garlic for good measure.

Pan Seared Flat Iron (Top Blade) Steak With Peppercorns and Blue Cheese Butter.
Of all the steaks on this list, the flat iron probably has the most interesting story. It was developed by a team of researchers at the University of Nebraska and University of Florida who were tasked with figuring out what to do with an otherwise unusable cut of beef from the cow shoulder. The cut showed good marbling and proved tender, but was marred by a massive piece of tough connective tissue that ran directly through the middle of the cut. The research team found a way to cut the tissue out, and so was born the Flat Iron (also known as the Top Blade).
It looks a lot like top round and can be prepared and cooked as such, but this recipe for peppercorn-crusted flat iron steak slathered in blue cheese butter is absolutely delicious. This cut of steak is incredibly tender, and cooked medium rare, delivers some of the most enjoyable steak experiences you’ll ever have—on a budget or not.

Classic Braised Beef Short Rib.
Beef short rib can come in a couple different cuts; smaller cubes, longer strips, bone-in, and boneless. What we love most about this inexpensive cut is that for all intents and purposes, it doesn’t matter how you buy it because no matter what you do with it, it’s sure to be delicious. While you can definitely season and grill beef short ribs like any other cut of beef, we’re big fans of braised short rib because it’s easy to do and yields melt-in-your-mouth tender steak.
If you’re looking for a more no-fuss recipe, there are plenty of slow cooker braised short rib recipes out there, but we love this recipe because try as we might, we can’t find a single thing wrong with it. Your base is a mix of onion, garlic, beef broth and a little Worcestershire sauce, and even though it takes about 3 hours to cook, it’ll quickly make its way to the top of your favorite steak dishes list.

Grilled Mojo-Marinated Skirt Steak.
Another very cheap cut of steak, most people complain that skirt steak is just too tough for anything other than use in a fajita or some kind of steak taco. And hey, we love steak tacos as much as the next hombres, but this is still incorrect. When it comes to skirt steak, it’s really all about how you marinade the cut, how you cook the cut, and how you slice the cut.
This recipe calls for a mix of homemade mojo with olive oil, minced garlic, ground cumin, salt, chopped cilantro, and a mix of both lime and fresh-squeezed orange juice. Keep in mind that citrus is super important, because it’ll soften up all that rough connective tissue. Let it marinate overnight, and grill it accordingly—high heat, flipping occasionally. The recipe also involves creating a pan sauce with the leftover marinade, which we aren’t opposed to.

Barbecued Tri-Tip.
Tri-tip is another particularly low cost cut of beef that we pick up any time we see it. The only issue is that it may be incredibly difficult to find for you non-West Coasters out there. But, if you can find it, this will quickly become your favorite cut because it’s very thick, very well-marbled, and offers up exactly the kind of flavor you think of when you dream about a fresh grilled steak. It’s cut from the bottom sirloin part of the cow, and is famous for being incredibly versatile and tender. In the Santa Maria valley of Southern California where this steak became famous, it is usually smoked with red oak, but this classic rub of salt, pepper, garlic, cumin, and a hint of coriander would also do well on the grill. All you need to do is liberally rub the seasoning over the steak, and cook it your preferred way.

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 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 Use Quinoa

How to Use Quinoa.

Quinoa is a whole grain cooked over the stove like rice. As quinoa is a great source of fiber and protein, adding quinoa to your diet can be a great way to add extra nutrients. There are a number of ways to eat quinoa. You can eat quinoa on its own, add it to meals, mix it in with foods, and use it for baking.

Method 1 Making Meals with Quinoa.
1. Eat quinoa on its own. Quinoa is cooked over the stove and is usually ready in about 20 minutes. Quinoa has a mild, nutty flavor and can be eaten on its own with minimal flavoring as a snack or lunch. A bowl of quinoa is a little bland, but it can be a good option for a quick and filling meal.
As quinoa does not have a lot of flavor, a bowl of quinoa can be a great meal if you're feeling a little queasy.
2. Make a breakfast or lunch bowl with quinoa. Add quinoa to a bowl and then mix in other ingredients and spices. Quinoa served in a bowl with a fried egg, veggies, a little cheese, and some hot sauce can be a great breakfast bowl. You can add any combination of foods and spices you want to a bowl of quinoa, due to its mild flavor, and have a great and quick meal for breakfast or lunch.
If you're eating lunch on the go, a quinoa bowl is a great option. It is easy to pack a quinoa bowl in a Tupperware container the way you would pack a salad.
3. Stuff vegetables with quinoa. There are many stuffed vegetable recipes, such as stuffed peppers, that require stuffing vegetables with things like beans, rice, or meats. You can substitute cooked quinoa in these recipes if you have quinoa you need to use. Quinoa can add extra fiber and nutrients to a meal, especially when used over heavier stuffings like ground beef.
4. Eat quinoa for breakfast. If you usually eat something like oatmeal for breakfast, try substituting quinoa instead. Add a bit of maple syrup to your quinoa and some nuts for a quick breakfast on the go.
Leftover quinoa can also be used as a cereal. Add some quinoa to a bowl and mix in some fresh berries. Fill the bowl with milk for a quick, easy, and nutritious breakfast.
5. Make a pasta dish with quinoa. Noodles do not have as many nutrients as quinoa and tend to have more calories. Try substituting quinoa for noodles in a pasta recipe. Instead of making spaghetti with noodles, for example, mix your sauce, meat, and cheese into a bowl of quinoa. You will still get the same basic flavor, but without the empty carbs.

Method 2 Adding Quinoa to Other Foods
1. Add quinoa to a salad. If you're having a salad for lunch or dinner, mix a handful of leftover quinoa into your vegetables. This will add extra fiber and protein,making the meal more filling and nutritious.
Nuts are frequently used to add protein to a salad. While nuts are nutritious, they are high calorie. If you're trying to cut back on calories, substitute quinoa for nuts in your salad.
As quinoa has a mild flavor, it blends well with a variety of different dressings and flavor profiles.
2. Stir quinoa into chili. A hearty chili is a great meal if you want something quick and easy to reheat. To add extra fiber and nutrients to a chili dish, mix in some quinoa during the last 15 minutes of cooking time. About two cups is enough for a full batch of chili.
Remember, quinoa only has a mild flavor. You do not need to go overboard adding extra spices after throwing in your quinoa.
3. Use quinoa instead of breadcrumbs. For things like breaded chicken or pastas topped with breadcrumbs, breadcrumbs often add unnecessary extra calories without extra nutrients. Instead of breading chicken with breadcrumbs, bread it with cooked quinoa. You can still follow the recipe more or less the same, but swap out breadcrumbs for cooked quinoa.
4. Use quinoa in a smoothie. A smoothie can be a quick and healthy snack to have before or after a workout. However, smoothies are sometimes not filling. Adding extra protein to your smoothie can help you get full faster, so add some quinoa to your smoothie before blending it. Due to quinoa's mild flavor, it will not interfere with the existing ingredient's flavors.

Method 3 Baking with Quinoa.
1. Add quinoa to a quiche. Quinoa can add extra protein and antioxidants to a quiche. For every eight eggs you add to a quiche, you can add one cup of cooked quinoa. The next time you're baking a quiche, try adding quinoa to add nutrients to the dish.
2. Bake energy bars with quinoa. Combine two cups of quinoa with a cup of whole wheat flour. Then, add any mix-ins you want such as dried fruits, chocolate chips, or seeds. Add two cups of oats, one egg, and a teaspoon of baking soda. Form the batter into bars and bake at 375 degrees Fahrenheit for 20 minutes. This will make great energy bars to eat as a nutritious snack throughout the day.
3. Fold quinoa into a cake batter. If you want to add a little nutrition to cake, sprinkle some cooked quinoa into the batter and then mix it in. This will not interfere with your cake's flavor, but it will help slow down blood sugar spikes after eating a slice of cake.
Keep in mind, a cake is not a healthy option even with the addition of quinoa. It is still high in sugar and should only be eaten as a treat.

April 02, 2020

Big Steak Omelette | GIANT OMELET.

Big Steak Omelette | GIANT OMELET.

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

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

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

Let’s get started.

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

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

Agustus 09, 2020

How to Make Coconut Quinoa

How to Make Coconut Quinoa.

The combination of coconut and quinoa is delicious. The wonderful thing about coconut quinoa is that it can be served for breakfast with berries, nuts and seeds or cooked for dinner with a range of side dishes or as part of a curry. If you have rice cooker or a slow cooker, coconut quinoa is very easy to make. It can also be cooked on the stovetop. Enjoy coconut quinoa with sweet flavors like maple syrup and honey or with spices like cinnamon.

Ingredients Basic Coconut Quinoa.
1tablespoon of coconut oil, 1 1/2cups of rinsed quinoa.
1 (13.5 ounce) can of unsweetened coconut milk, 1 teaspoon of salt.
Serves six people.

Ingredients Coconut Quinoa with Maple Syrup.
1 cup of rinsed quinoa, 15 oz. of coconut milk.
1/2 a cup of water, 1 tablespoon of maple syrup.
Serves four people.

Ingredients Coconut Quinoa Porridge with Blueberries.
1 cup (8 oz) rinsed, white quinoa, 1 1/2 cups (12 fl. oz) coconut milk.
1/2 a cup (4 fl oz) and two tablespoons of water, 1 teaspoon of vanilla powder.
1/2 a teaspoon of ground cinnamon, 3 teaspoons of honey, 1 pint (8 oz) of blueberries.
1 tablespoon of coconut chips, 1 tablespoon of roasted pistachios, 2 teaspoons of chia seeds.
2 teaspoons of coconut sugar, 2 tablespoons of almond butter, 1 peeled, sliced banana, Almond milk to serve.
Serves two or three people.

Ingredients Coconut Quinoa Curry.
1 peeled, chopped sweet potato, A large broccoli crown, 1/2 a cup of diced white onion.
15 oz. of rinsed, drained chick peas, 28 oz of diced tomatoes, 29 oz. of coconut milk.
1/4 of a cup of quinoa, Two large minced garlic cloves, 1 tablespoon of grated ginger.
1 tablespoon of grated turmeric, 2 teaspoons of tamari sauce, 1/2 a teaspoon of chili flakes, 1- 1 1/2 cups of water.
Serves six to eight people.

Method 1 Making Basic Coconut Quinoa.
1. Toast the quinoa. Start by heating the oil in a medium sized saucepan on medium heat. Then, throw in the quinoa and toast it for five minutes. You should stir it around to make sure the quinoa is coated in oil and gets brown but not burnt.
2. Cook the coconut quinoa. Add the salt, a cup and a half of water and the coconut milk. Once the mixture comes to a boil, turn it down to a simmer. Simmer it for twenty to twenty five minutes, or until the liquid is absorbed. Leave it, off the burner, to rest for ten minutes and then serve it.
3. Add maple syrup to the basic coconut quinoa. Put the ingredients in a medium sized saucepan. Once it has come to a boil, turn it down to a simmer. Let it simmer until all of the liquid is absorbed, which should take around ten minutes.
If you have a rice cooker, you can just throw all of the ingredients inside and set it to white rice setting.
This wonderful recipe can be served alongside Asian inspired, salty or spicy dishes. It can also be served on its own.

Method 2 Making Coconut Quinoa with Blueberries.
1. Cook the coconut quinoa. Put a saucepan on high heat. Throw in the quinoa, one cup of the coconut milk, half a cup of water, half a teaspoon of vanilla powder and all of the cinnamon. Bring the mixture to a boil. Once it boils, immediately turn it down to a simmer. Let it simmer for twelve minutes, which should allow the liquid to be absorbed into the quinoa. Finally, stir in two teaspoons of honey and the rest of the coconut milk.
2. Make the blueberry sauce for the porridge. Put a saucepan on medium to low heat. Put the blueberries, two tablespoons of water, the rest of the vanilla and a teaspoon of honey. Cook the mixture for six minutes.
If it is winter, you can get frozen blueberries in the freezer section of your grocery store. If it is summer, make an outing of it and go blueberry picking.
3. Mix the nuts. Stir the coconut chips, pistachios, chia seeds and coconut sugar in a little bowl. Optionally, you could throw in a few chia seeds or other seeds or nuts of your choice. It tastes great with most kinds of nuts and seeds. Consider adding the following healthy nuts to the existing recipe.
Consider adding some Brazil nuts, which are a great source of selenium.
Throw in some almonds, which are a great source of riboflavin, vitamin E, and magnesium. They also have lots of protein.
Put in some pistachios, which have lots of healthy fat.
4. Serve the porridge. Serve a few ladles of quinoa into the serving bowls. Put some almond butter on top. Pour the blueberry mixture on top. Finally, sprinkle some sliced banana and the nut mixture.

Method 3 Making Coconut Curry.
1. Get out your slow cooker. In a slow cooker, add a cup of water. Then, add all of the ingredients. Mix the ingredients around until everything looks well mixed.
If you don't have a slow cooker, consider getting one. You should look for one that distributes heat evenly and has a removable insert, since it will be easier to wash. They make cooking easier, since you can get other things done while you are making your curry.
If you have more time on your hands, you could cook the chick peas from scratch instead of using a can.
2. Turn on the slow cooker. If you cook it on low, it will take five hours. If you cook it on a higher setting, it will cook in three or four hours. You should check it after three hours.
Root vegetables take longer to cook so put them on the bottom of the pot closer to the heat source. If your slow cooker has the heat element only on the bottom or top, as opposed to all around the sides, you will need to stir it more often.
If you want a darker curry, you could cook the ginger, garlic and onion a bit before putting them in your slow cooker. If you prefer a lighter curry, put them in raw at the same time as all your ingredients.
If you prefer a spicier curry, you could add another tablespoon each of ginger and turmeric.
3. Check to see if it is done. You will know it is done when the potatoes are fully cooked and the curry looks nice and thick. If it is still somewhat watery, it needs to keep cooking. The best way to check is to taste the potatoes to see if they are done all the way through. It should be warm and spicy.

Things You'll Need : Rice cooker, Slow cooker, Medium sized saucepan.

April 09, 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