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 cook pot barley

How to Cook Pot Barley.

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



Ingredients.

Boiling Barley on the Stove.

1 cup (225 g) barley.

3 cups (710 mL) water.



Baking Barley in the Oven

1 cup (225 g) barley.

3 cups (710 mL) water.

1 tbsp (225 g) butter.

1 tsp (5.69 g) salt.



Using a Pressure Cooker.

1 cup (225 g) barley.

3 cups (710 mL) water.



Method 1 Boiling Barley on the Stove

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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



Method 2 Using a Pressure Cooker.

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

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

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

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

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

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

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

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

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

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

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



Method 3 Baking Barley in the Oven.

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

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

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

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

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

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

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

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

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

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

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

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

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

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



Tips.

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

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

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

Things You’ll Need.

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

Using a Pressure Cooker : Pressure cooker, Measuring cup.

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

Februari 24, 2020

How to Make Reese's Peanut Butter Cups at Home

How to Make Reese's Peanut Butter Cups at Home.

If you're craving the classic combination of peanut butter and chocolate, create a batch of your own Reese's peanut butter cups. To make the cups, mix a peanut butter filling that also uses graham crackers and powdered sugar. Then layer the filling in a muffin liner with melted chocolate. If you prefer, make a low-carb and low-sugar version that uses coconut oil and cocoa powder. For a fun take on the cups, scoop peanut butter balls and dip them in melted chocolate.

Ingredients Reese's Peanut Butter Cups Makes 16 to 18 cups.
3/4 cup (65 g) of graham cracker crumbs, 1 cup (125 g) of powdered sugar, 1½ cups (375 g) of creamy peanut butter, 3 cups (525 g) of milk chocolate chips.

Ingredients Low-Carb and Low-Sugar Reese's Peanut Butter Cups Makes 12 cups.
2/3 cup (165 g) of creamy all-natural peanut butter, divided, 4 1⁄2 tablespoons (67 ml) of melted coconut oil, divided, 2 teaspoons (9.9 ml) of vanilla extract, divided, 3 tablespoons (22 g) of unsweetened cocoa powder, 4 tablespoons (59 ml) of maple syrup, divided, Himalayan sea salt to garnish.

Ingredients Reese's Peanut Butter Balls Makes about 30 balls.
1 cup (226 g) of butter, softened, 2 cups (500 g) of creamy peanut butter, 1 1/2 cups (190 g) of dry roasted peanuts, finely chopped, 1 1⁄2 pounds (680 g) of powdered sugar, 3 cups (525 g) of milk chocolate chips, melted.

Method 1 Reese's Peanut Butter Cups.
1. Put cupcake liners into a muffin tin. Put 1 cupcake liner into each space of muffin tin. Since you'll be making 16 to 18 peanut butter cups, you'll need two 12-hole muffin tins or four 6-hole muffin tins.
If you prefer to make mini-Reese's peanut butter cups, use a mini-muffin tin, but spray the tin with cooking spray instead of lining them. You'll probably get around 30 mini-cups.
2. Mix the graham crackers, sugar, and peanut butter. Put 3/4 cup (65 g) of graham cracker crumbs into a mixing bowl. Add 1 cup (125 g) of powdered sugar and 1½ cups (375 g) of creamy peanut butter. Use a spoon or hand mixer to combine the mixture.
To make it easier to mix, consider microwaving the peanut butter for 30 to 40 seconds before adding it to the bowl.
3. Melt the chocolate chips in the microwave at 30 second increments. Put 3 cups (525 g) of milk chocolate chips into a microwave-safe bowl. Place the bowl in the microwave and heat the chips for 30 seconds. Stir them and then microwave them for another 30 seconds. Keep doing this until the chocolate is melted.
If you don't want to microwave the chocolate chips, heat them in a double-boiler until they melt.
4. Layer the chocolate and peanut butter in each cupcake liner. Put 1 teaspoon (4.9 ml) of melted chocolate into each liner. Tilt the liner or use a spoon so some of the chocolate comes up the sides a little. Then put 1 tablespoon (14.8 ml) (16 g) of the peanut butter mixture in the liner. Top the peanut butter with 1 teaspoon (4.9 ml) of the melted chocolate.
To make the tops level, use the back of a spoon to spread the chocolate evenly.
5. Chill the cups for 1 hour before serving. Put the muffin tin into the refrigerator. Let the peanut butter cups chill until the chocolate is completely set and hard. Then remove them and serve.
To store leftover peanut butter cups, put them into an airtight container and keep them at room temperature for up to 2 to 3 weeks. If you prefer cold cups, store them in the refrigerator.

Method 2 Low-Carb and Low-Sugar Reese's Peanut Butter Cups.
1. Fill a muffin tin with liners and spray them with cooking spray. Put a cupcake liner into each cavity of a muffin tin. Spray each liner with cooking spray and put the tin aside.
2. Mix half of the peanut butter, oil, vanilla, syrup, and all of the cocoa. Put 1/3 cup (82 g) of the creamy peanut butter into a bowl along with 2 1⁄2 tablespoons (37 ml) of the melted coconut oil, 1 teaspoon (4.9 ml) of the vanilla, 2 tablespoons (30 ml) of the maple syrup, and 3 tablespoons (22 g) of unsweetened cocoa powder. Stir to combine the chocolate mixture and set it aside.
Avoid using peanut butter that has added oils to make it spreadable.
3. Combine the remaining ingredients in another bowl. Get out another mixing bowl and put in the remaining 1/3 cup (82 g) of the creamy peanut butter, 2 tablespoons (30 ml) of melted coconut oil, 1 teaspoon (4.9 ml) of vanilla extract, and 2 tablespoons (30 ml) of maple syrup. Stir the peanut butter mixture until it's smooth.
4. Divide the chocolate into the muffin tin and spread it. Spoon about 1⁄2 tablespoon (7.4 ml) of the chocolate mixture into each cupcake liner. Once you've put all of the chocolate into the tin, pick up the tin and shake it around a little so the chocolate spreads across the bottom and sides of the liner.
5. Divide the peanut butter into the tin and spread it over the chocolate. Scoop about 1⁄2 tablespoon (7.4 ml) of the peanut butter mixture directly onto each chocolate-filled cup. Spread or shake the peanut butter so it covers most of the chocolate.
It's fine if some of the chocolate is still visible around the peanut butter. This will just make the chocolates look hand-crafted.
6. Garnish with salt and freeze the cups for 30 minutes. Sprinkle a little Himalayan sea salt over the top of each peanut butter cup. Then put the muffin tin in the freezer for 30 minutes so the chocolate and peanut butter set. Remove and serve the cups.
Freeze the leftover peanut butter cups in an airtight container for up to 1 month.

Method 3 Reese's Peanut Butter Balls.
1. Mix the butter and peanut butter in a bowl. Put 1 cup (226 g) of softened butter into a bowl along with 2 cups (500 g) of creamy peanut butter. Use a spoon or hand mixer to beat the butters until they're completely combined.
You shouldn't see any streaks of butter in the mixture.
2. Stir in the ground peanuts and powdered sugar. Stir in 1 1/2 cups (190 g) of finely chopped dry roasted peanuts. Then stir in 1 1⁄2 pounds (680 g) of powdered sugar. Continue to stir until it makes a firm dough.
If the dough is still sticky, stir in more powdered sugar until it stiffens.
3. Scoop the peanut butter mixture into small balls. Use a spoon or cookie scoop to form the mixture into truffle-sized balls about 1 tablespoon (15 ml) (20 g) in size. If you prefer, make mini-balls that are about 1 teaspoon (7 g) in size.
You should get about 30 peanut butter balls.
4. Chill the balls on a waxed baking sheet for 1 to 2 hours. Place the balls on a baking sheet lined with wax paper and leave at least 1/4 in (6 mm) of space between each ball. Put the sheet in the refrigerator for 1 to 2 hours.
Chilling the filling will help the chocolate harden faster.
5. Dip the balls in melted chocolate. Put 3 cups (525 g) of melted milk chocolate chips into a bowl and set it on your work surface. Take the chilled balls out of the fridge and dip 1 ball at a time in the melted chocolate. Turn the ball or use another spoon to pour chocolate over the entire ball. Then set it back on the waxed paper.
Repeat this with all of the peanut butter balls on the baking sheet.
6. Chill the Reese's peanut butter balls for 30 minutes. Place the baking sheet back in the refrigerator. Chilling the balls will help the chocolate harden faster. Then you can remove them and serve them.
Store the leftover balls in an airtight container for up to 1 month at room temperature or in the refrigerator.

Tips.

Try substituting another nut butter (such as almond or cashew butter) for the peanut butter.
Use your favorite type of chocolate such as white chocolate, dark chocolate, or semi-sweet chocolate.

Things You'll Need.

Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoons. Muffin tins, Cupcake liners, Microwave-safe bowl, microwave, Hand mixer, optional.
Low-Carb and Low-Sugar Reese's Peanut Butter Cups
Measuring cups and spoons : Mixing bowls, Spoon, Muffin tin, Cupcake liners, Cooking spray.
Reese's Peanut Butter Balls : Measuring cups and spoons, Mixing bowls, Spoon, Spoons or cookie scoop, Baking sheet, Waxed paper, Hand mixer, optional.

Mei 24, 2020

How to Make Reese's Peanut Butter Cups at Home

How to Make Reese's Peanut Butter Cups at Home.

If you're craving the classic combination of peanut butter and chocolate, create a batch of your own Reese's peanut butter cups. To make the cups, mix a peanut butter filling that also uses graham crackers and powdered sugar. Then layer the filling in a muffin liner with melted chocolate. If you prefer, make a low-carb and low-sugar version that uses coconut oil and cocoa powder. For a fun take on the cups, scoop peanut butter balls and dip them in melted chocolate.

Ingredients Reese's Peanut Butter Cups Makes 16 to 18 cups.
3/4 cup (65 g) of graham cracker crumbs, 1 cup (125 g) of powdered sugar.
1½ cups (375 g) of creamy peanut butter, 3 cups (525 g) of milk chocolate chips.


Ingredients Low-Carb and Low-Sugar Reese's Peanut Butter Cups, Makes 12 cups.
2/3 cup (165 g) of creamy all-natural peanut butter, divided, 4 1⁄2 tablespoons (67 ml) of melted coconut oil, divided.
2 teaspoons (9.9 ml) of vanilla extract, divided, 3 tablespoons (22 g) of unsweetened cocoa powder.
4 tablespoons (59 ml) of maple syrup, divided, Himalayan sea salt to garnish.


Ingredients Reese's Peanut Butter Balls, Makes about 30 balls.
1 cup (226 g) of butter, softened, 2 cups (500 g) of creamy peanut butter.
1 1/2 cups (190 g) of dry roasted peanuts, finely chopped, 1 1⁄2 pounds (680 g) of powdered sugar.
3 cups (525 g) of milk chocolate chips, melted.


Methode 1 Reese's Peanut Butter Cups.
1. Put cupcake liners into a muffin tin. Put 1 cupcake liner into each space of muffin tin. Since you'll be making 16 to 18 peanut butter cups, you'll need two 12-hole muffin tins or four 6-hole muffin tins.
If you prefer to make mini-Reese's peanut butter cups, use a mini-muffin tin, but spray the tin with cooking spray instead of lining them. You'll probably get around 30 mini-cups.
2. Mix the graham crackers, sugar, and peanut butter. Put 3/4 cup (65 g) of graham cracker crumbs into a mixing bowl. Add 1 cup (125 g) of powdered sugar and 1½ cups (375 g) of creamy peanut butter. Use a spoon or hand mixer to combine the mixture.
To make it easier to mix, consider microwaving the peanut butter for 30 to 40 seconds before adding it to the bowl.
3. Melt the chocolate chips in the microwave at 30 second increments. Put 3 cups (525 g) of milk chocolate chips into a microwave-safe bowl. Place the bowl in the microwave and heat the chips for 30 seconds. Stir them and then microwave them for another 30 seconds. Keep doing this until the chocolate is melted.
If you don't want to microwave the chocolate chips, heat them in a double-boiler until they melt.
4. Layer the chocolate and peanut butter in each cupcake liner. Put 1 teaspoon (4.9 ml) of melted chocolate into each liner. Tilt the liner or use a spoon so some of the chocolate comes up the sides a little. Then put 1 tablespoon (14.8 ml) (16 g) of the peanut butter mixture in the liner. Top the peanut butter with 1 teaspoon (4.9 ml) of the melted chocolate.
To make the tops level, use the back of a spoon to spread the chocolate evenly.
5. Chill the cups for 1 hour before serving. Put the muffin tin into the refrigerator. Let the peanut butter cups chill until the chocolate is completely set and hard. Then remove them and serve.
To store leftover peanut butter cups, put them into an airtight container and keep them at room temperature for up to 2 to 3 weeks. If you prefer cold cups, store them in the refrigerator.

Method 2 Low-Carb and Low-Sugar Reese's Peanut Butter Cups.
1. Fill a muffin tin with liners and spray them with cooking spray. Put a cupcake liner into each cavity of a muffin tin. Spray each liner with cooking spray and put the tin aside.
2. Mix half of the peanut butter, oil, vanilla, syrup, and all of the cocoa. Put 1/3 cup (82 g) of the creamy peanut butter into a bowl along with 2 1⁄2 tablespoons (37 ml) of the melted coconut oil, 1 teaspoon (4.9 ml) of the vanilla, 2 tablespoons (30 ml) of the maple syrup, and 3 tablespoons (22 g) of unsweetened cocoa powder. Stir to combine the chocolate mixture and set it aside.
Avoid using peanut butter that has added oils to make it spreadable.
3. Combine the remaining ingredients in another bowl. Get out another mixing bowl and put in the remaining 1/3 cup (82 g) of the creamy peanut butter, 2 tablespoons (30 ml) of melted coconut oil, 1 teaspoon (4.9 ml) of vanilla extract, and 2 tablespoons (30 ml) of maple syrup. Stir the peanut butter mixture until it's smooth.
4. Divide the chocolate into the muffin tin and spread it. Spoon about 1⁄2 tablespoon (7.4 ml) of the chocolate mixture into each cupcake liner. Once you've put all of the chocolate into the tin, pick up the tin and shake it around a little so the chocolate spreads across the bottom and sides of the liner.
5. Divide the peanut butter into the tin and spread it over the chocolate. Scoop about 1⁄2 tablespoon (7.4 ml) of the peanut butter mixture directly onto each chocolate-filled cup. Spread or shake the peanut butter so it covers most of the chocolate.
It's fine if some of the chocolate is still visible around the peanut butter. This will just make the chocolates look hand-crafted.
6. Garnish with salt and freeze the cups for 30 minutes. Sprinkle a little Himalayan sea salt over the top of each peanut butter cup. Then put the muffin tin in the freezer for 30 minutes so the chocolate and peanut butter set. Remove and serve the cups.
Freeze the leftover peanut butter cups in an airtight container for up to 1 month.

Method 3 Reese's Peanut Butter Balls.
1. Mix the butter and peanut butter in a bowl. Put 1 cup (226 g) of softened butter into a bowl along with 2 cups (500 g) of creamy peanut butter. Use a spoon or hand mixer to beat the butters until they're completely combined.
You shouldn't see any streaks of butter in the mixture.
2. Stir in the ground peanuts and powdered sugar. Stir in 1 1/2 cups (190 g) of finely chopped dry roasted peanuts. Then stir in 1 1⁄2 pounds (680 g) of powdered sugar. Continue to stir until it makes a firm dough.
If the dough is still sticky, stir in more powdered sugar until it stiffens.
3. Scoop the peanut butter mixture into small balls. Use a spoon or cookie scoop to form the mixture into truffle-sized balls about 1 tablespoon (15 ml) (20 g) in size. If you prefer, make mini-balls that are about 1 teaspoon (7 g) in size.
You should get about 30 peanut butter balls.
4. Chill the balls on a waxed baking sheet for 1 to 2 hours. Place the balls on a baking sheet lined with wax paper and leave at least 1/4 in (6 mm) of space between each ball. Put the sheet in the refrigerator for 1 to 2 hours.
Chilling the filling will help the chocolate harden faster.
5. Dip the balls in melted chocolate. Put 3 cups (525 g) of melted milk chocolate chips into a bowl and set it on your work surface. Take the chilled balls out of the fridge and dip 1 ball at a time in the melted chocolate. Turn the ball or use another spoon to pour chocolate over the entire ball. Then set it back on the waxed paper.
Repeat this with all of the peanut butter balls on the baking sheet.
6. Chill the Reese's peanut butter balls for 30 minutes. Place the baking sheet back in the refrigerator. Chilling the balls will help the chocolate harden faster. Then you can remove them and serve them.
Store the leftover balls in an airtight container for up to 1 month at room temperature or in the refrigerator.

Tips.

Try substituting another nut butter (such as almond or cashew butter) for the peanut butter.
Use your favorite type of chocolate such as white chocolate, dark chocolate, or semi-sweet chocolate.

Things You'll Need.
Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoons, Muffin tins, Cupcake liners, Microwave-safe bowl, Microwave, Hand mixer, optional.
Low-Carb and Low-Sugar Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoon, Muffin tin, Cupcake liners, Cooking spray.
Reese's Peanut Butter Balls : Measuring cups and spoons, Mixing bowls, Spoon, Spoons or cookie scoop, Baking sheet, Waxed paper, Hand mixer, optional.

Juni 22, 2020

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 Sour Candy

How to Make Sour Candy.

You don't have to be a kid to enjoy the mouth-puckering taste of sour candy. But while you can find a wide variety of sour candies at the store, it's a little more fun to make your own at home. Whether you prefer sour gummies, hard candies, or jelly candies, you can whip them up at home with relative ease. The only special equipment you need is a candy thermometer and a little patience.

Ingredients Sour Gummy Candy.
1 cup (200 g) frozen fruit, such as strawberries, blueberries, and raspberries, defrosted.
⅓ cup (79 ml) water, 1 tablespoon (15 ml) fresh lemon juice, 2 tablespoons (43 g) honey.
4 teaspoons (12 g) unflavored gelatin, ½ cup (100 g) sugar, 1 to 3 teaspoons (6 to 18 g) citric acid.

Ingredients Sour Hard Candy.
Powdered Sugar, 10 tablespoons (125 g) sugar, 3 tablespoons (56 ¼ g) corn syrup, 3 tablespoons (45 ml) water.
1 tablespoon (18 ¾ g) citric acid, 1 tablespoon (15 ml) raspberry extract.

Ingredients Sour Jelly Candy.
⅓ cup (79 ml) freshly squeezed lime, lemon, orange juice, 1 teaspoon (6 g) citric acid, divided.
½ cup (118 ml) water, divided, 4 envelopes powdered unflavored gelatin, ½ cup (100 g) granulated sugar.
1 tablespoon (8 g) powdered sugar, plus more for dusting, 1 tablespoon (8 g) cornstarch, 1 tablespoon (12 ½ g) granulated sugar.

Method 1 Preparing Sour Gummy Candy.
1. Puree the fruit. Add 1 cup (200 g) of frozen fruit, such as strawberries, blueberries, or raspberries, that has been defrosted to a food processor. Process the fruit until it is pureed smooth.
If you don’t have a food processor, you can puree the fruit in a blender.
2. Heat the fruit, water, lemon juice, and honey to a simmer. Add the pureed fruit, 1 cup (79 ml) of water, 1 tablespoon (15 ml) of fresh lemon juice, and 2 tablespoons (43 g) of honey to a small saucepan. Place it on the stove over medium-low heat, and heat it until it reaches a simmer, which should take 2 to 3 minutes.
Stir the mixture with a whisk periodically to ensure that the ingredients are well blended.
3. Whisk the gelatin into the mixture. Once the mixture reaches a simmer, sprinkle 4 teaspoons (12 g) of unflavored gelatin over it. Use a whisk to mix it in, stirring constantly.
Add the gelatin to the mixture slowly. If you dump it in all at once, it can form a glob that you won’t be able to get rid of.
4. Return the mixture to a simmer. After the gelatin is incorporated, continue heating the mixture on medium-low. Allow it to come back to a simmer, stirring often to ensure that the ingredients are combined.
The mixture’s texture will change as the gelatin melts in. Instead of have a grainy, jelly-like consistency, it will become smooth and glassy.
5. Remove the mixture from the heat and strain it to remove hard bits. When the gelatin is fully melted in, take the pan off the stove. Pour into a heatproof measuring cup through a sieve to remove any hard bits of fruit or gelatin and discard the solids.
If there are any bubbles on the top of the mixture after you’ve strained it, remove them with a spoon.
6. Pour the mixture into molds and chill them for several hours. Once the mixture is strained, add it to silicone candy molds. Place the molds in the refrigerator for at least 6 hours to fully set up.
Because the candy has the texture of gummy bears, you may want to use bear-shaped molds.
If you don’t have candy molds, you can pour the mixture into a baking sheet that’s lined with plastic wrap and cut it with a knife or cookie cutters after it’s set.
When using molds, it helps to place them on baking sheets before filling them. That makes it easier to carry the candy to the fridge without spilling the mixture.
If you notice any bubbles in the mixture after you’ve poured it into the mold, pop them with a toothpick.
7. Mix the sugar and citric acid. For the coating, add ½ cup (100 g) of sugar and 1 to 3 teaspoons (6 ¼ to 18 ¾ g) citric acid to a small bowl. Whisk them together well to ensure that they’re fully blended.
Choose the amount of citric acid based on how sour you want the candies to be. A single teaspoon (6 ¼ g) will be fairly sour, but adding more makes the candy’s flavor more intense.
8. Unmold the candy and toss it in the sugar mixture. When the candy has chilled for several hours, remove it from the fridge. Carefully pop the candies out of the molds, and drop them in the bowl with the sugar coating. Toss well to ensure that they’re coated on all sides.
9. Store the candy in an airtight container. The candy is ready to eat right away, but if you have any leftovers, place them in an airtight container. They’ll stay fresh for about a week.

Method 2 Making Sour Hard Candy.
1. Grease a baking sheet and cover it lightly with powdered sugar. Use some softened butter to lightly coat the pan, and sprinkle a few pinches of powdered sugar over it. Tilt the sheet in all directions to ensure that the sugar evenly coats its surface. Set the sheet aside for the moment.
You can substitute non-stick cooking spray for the butter if you prefer.
2. Mix the citric acid and extract. Add 1 tablespoon (18 ¾ g) of citric acid and 1 tablespoon (15 ml) of raspberry extract to a small bowl. Whisk them together well until they’re fully blended, and set the bowl aside for the moment.
You can use any type of flavor extract that you think would work well with a sour flavor in place of the raspberry. Lemon, lime, orange, and strawberry are other tasty options.
3. Combine the sugar, corn syrup, and water. Clip a candy thermometer onto the side of a small saucepan. Add 10 tablespoons (125 g) of sugar, 3 tablespoons (56 ¼ g) of corn syrup, and 3 tablespoons (45 ml) of water to the pan, and whisk well to ensure that they’re fully combined.
When you clip the thermometer in place, make sure that it’s not touching the bottom of the pan.
4. Heat the mixture until it reaches 305 to 310°F (151 to 154°C). Place the sugar mixture on the stove, and turn the heat up to high. Allow the mixture to cook until it reaches the right temperature.
5. Take the pan off the heat and stir in the flavoring mixture. Once the mixture has reached the right temperature, remove it from the stove. Whisk the mixture and slowly pour the citric acid and flavoring mixture in, blending until it’s fully incorporated.
6. Pour the mixture onto the baking sheet. The mixture will still be hot, so add it to the prepared baking sheet slowly. Make sure that it’s spread in as even a layer as possible.
If you’d like, you can sprinkle a little more powdered sugar over the top once it’s on the sheet.
7. Allow the candy to cool to room temperature. It needs to cool down in order to set up and harden. Leave it out on the counter or table until it cools completely, which should take about 15 to 30 minutes.
8. Break the cooled candy into bite size pieces. When the candy has hardened, use the handle of a kitchen spoon or other utensil to hit it. When it’s broken into small pieces, store them in an airtight container and enjoy.

Method 3 Whipping Up Sour Jelly Candy.
1. Combine the fruit juice, citric acid, and some water in a saucepan. Add ⅓ cup (79 ml) of freshly squeezed lime, lemon, or orange juice, ½ teaspoon (3 g) of citric acid, and ¼ cup (59 ml) of water to a small, straight-sided saucepan. Whisk the ingredients together and heat them on low until the granules dissolve completely, which should take 3 to 5 minutes. Take the pan off the heat.
2. Sprinkle the gelatin over the mixture and let it sit for a few minutes. Use four envelopes of unflavored gelatin and spread them as evenly as possible over the fruit juice mixture. Don’t stir the mixture -- allow the gelatin to sit until it absorbs the liquid on its own.
3. Mix the water with the sugar. Add ½ cup (100 g) of granulated sugar and the remaining ¼ cup (59 ml) of water to another small, straight-sided pan. Whisk the two together until they’re fully combined.
4. Bring the sugar mixture to a boil to dissolve the sugar. Place the pan on the stove, and heat it over medium heat. Allow the mixture to cook until it reaches a boil and the sugar dissolves completely.
Stir the mixture with a whisk constantly until the sugar dissolves.
5. Heat the mixture until it reaches 300°F (148°C). When the mixture comes to a boil, place a candy thermometer in the pan. Allow the mixture to cook until it reaches the right temperature without stirring it at all.
6. Pour the hot sugar mixture into the gelatin mixture. After the sugar mixture reaches the right temperature, carefully add it to the gelatin mixture. The sugar will form a big clump when it hits the gelatin, which is normal.
7. Stir the mixture over the heat until it softens. Place the pan with the candy mixture on the stove, and heat it on medium-low. Use a whisk to stir it continuously until the mixture softens and dissolves, leaving no hard bits behind.
8. Transfer the mixture to a glass dish and let it cool for a couple of hours. Take the pan off the heat, and carefully pour the candy mixture into an 8-inch (20-cm) glass baking dish. Allow it to sit on the countertop for 2 hours to set up.
9. Whisk the powdered sugar and cornstarch together. Add 1 tablespoon (8 g) of powdered sugar and 1 tablespoon (8 g) of cornstarch to a small bowl. Use a whisk to blend them together well.
10. Mix the granulated sugar into citric acid. To make the coating, add 1 tablespoon (12 ½ g) of granulated sugar and ½ teaspoon (3 g) of citric acid to a separate small bowl. Stir the two together well, and set aside.
11. Unmold the candy and cut it into strips. Lightly dust a cutting board or countertop with powdered sugar to prevent sticking. Peel up a corner of the candy block to pull it out of the dish and onto your work surface, and turn the block over so both sides are coated with the powdered sugar. Use a sharp knife to cut the candy into a dozen ½-inch (13-mm) strips and then cut each strip into 5 pieces that are approximately 1 ¼- inch (3-cm) long.
12. Toss the candy in the citric acid mixture. Drop the candy into the bowl with the citric acid and sugar mixture, and use a fork to stir them around until they’re well coated. If the candy begins to get sticky, toss it in the cornstarch mixture first and then into the citric acid mixture.
13. Let the candy dry until the coating hardens. Place the coated candy pieces on a wire cooling rack, and allow them to dry until the coating is crunchy and hard. It should take approximately 8 hours.
14. Store the candy in an airtight container. Once the candy is dry, you can eat it right away. If there are leftovers, place them in a jar or bag and store at room temperature. They should stay fresh for about a week.

Things You’ll Need.

Sour Gummy Candy : Food processor, Small saucepan, Whisk, Heat-proof measuring cup, Sieve, Silicone candy molds, Small bowl, Fork, Airtight container.
Sour Hard Candy : Baking sheet, Small bowl, Whisk, Candy thermometer, Small saucepan, Wooden spoon or other utensil, Airtight container.
Sour Jelly Candies : 2 small, straight-sided saucepans, Whisk, Candy thermometer, 8-inch (20-cm) glass baking dish, 2 small bowls, Knife, Wire cooling rack, Airtight container.

Mei 25, 2020

how to cook humba pata

How to Cook Humba Pata.

Humba pata is a classic Filipino stew. To make this comforting dish, boil ham hocks until they soften a little. Stir them into a pot with sautéed onions and garlic. Then add bay leaves, pepper, pineapple juice, and soy sauce. Simmer the mixture until the meat finishes cooking and the liquids become a flavorful sauce. Stir in a little brown sugar and vinegar before you serve the humba pata with rice.





Ingredients.

2 pounds (0.91 kg) of ham hocks (pata).

½ cup (about 50 g) of dried banana blossoms.

1 pork bouillon cube.

¼ cup (15 g) of fermented, salted black beans (tausi).

¼ cup (50 g) of dark brown sugar.

1 yellow onion.

4 cloves garlic, crushed.

3 dried bay leaves.

½ teaspoon (1 g) of crushed peppercorn..

4 cups (950 ml) of pineapple juice

1⁄2 cup (120 ml) of soy sauce.

1 teaspoon (4.9 ml) of vinegar.

6 cups (1,400 ml) of water.

3 tablespoons (44 ml) of cooking oil such as vegetable, coconut, or canola oil.

Makes 4 servings.



Part 1 Assembling the Humba Pata.



1. Bring water to a boil over high heat. Pour 6 cups (1,400 ml) of water into a large pot and turn the burner to high heat. The water should come to a vigorous boil.

Put a lid on the pot to make the water boil faster.



2. Boil 2 pounds (0.91 kg) of ham hocks (pata) for 40 to 60 minutes. Once the water boils, lower the sliced ham hocks into the pot. Turn the burner down to medium heat and cover the pot.

If it looks like too much water is evaporating as the ham hocks boil, add more water to the pot.

The ham hocks should become slightly tender, but it will finish cooking when you fry it.



3. Transfer the ham hocks to a plate. Turn off the burner and use a large slotted spoon to scoop the boiled ham hocks out of the water. Set the ham hocks on a plate or bowl and set them aside.

You can discard the water in the pot.



4. Sauté the onion and garlic over medium heat for 3 to 5 minutes. Pour 3 tablespoons (44.4 ml) of cooking oil into another pot and turn the burner to medium heat. Once the oil shimmers, stir in 1 chopped onion and 4 cloves of crushed garlic.

Stir the onion and garlic frequently to prevent them from sticking to the bottom of the pot.



5. Add the ham hocks and cook them for 1 minute. Put the boiled ham hocks into the pot with the onion and garlic. Stir and cook the ham hocks over medium heat for 1 minute.

The ham hocks should brown a little as they sauté.



Part 2 Simmering and Finishing the Humba Pata





1. Add the soy sauce, pineapple juice, and pork bouillon cube. Pour 4 cups (950 ml) of pineapple juice and 1⁄2 cup (120 ml) of soy sauce into the pot. Stir in 1 pork bouillon cube when the liquids begin to boil.

Keep stirring until the bouillon cube dissolves.





2. Stir in the bay, pepper, banana blossoms, and salted black beans. Add 3 dried bay leaves, ½ teaspoon (1 g) of crushed peppercorn, ½ cup (about 50 g) of dried banana blossoms, and ¼ cup (15 g) of fermented, salted black beans.

Stir to incorporate the seasonings into the liquid.





3. Cover and simmer it for 20 minutes or until until the pork is cooked through. Put the lid on the pot and reduce the burner to medium heat. Let the liquid bubble gently so it reduces by half.

The pork should reach 145 °F (63 °C) with a meat thermometer once it's finished cooking.





4. Stir in the vinegar and brown sugar and cook it for 5 minutes. Add ¼ cup (50 g) of dark brown sugar and 1 teaspoon (4.9 ml) of vinegar to the pot. Stir until the sugar dissolves and let the humba pata simmer for 5 more minutes.

Simmering the humba pata will help the flavors develop.



5. Serve the humba pata immediately. Turn off the burner and scoop the humba pata into serving bowls. Serve it with steamed white rice or flatbread.

Refrigerate the leftover humba pata in an airtight container for up to 3 or 4 days.





Tips.

Humba pata becomes more flavorful when it's made ahead and reheated.



Things You'll Need.

Measuring cups and spoons.

Large pot with lid.

Slotted spoon.

Knife and cutting board.

Spoon.

Serving bowl or plate.

Meat thermometer.

November 20, 2019

how to easy cook shumai

How to Easy Cook Shumai.

If shumai is your favorite dish at Japanese restaurants, there's no reason not to recreate them at home. These tasty dumplings are usually filled with ground shrimp and pork, so they're easy to make with a food processor and some store-bought wonton wrappers. For traditional shumai, you steam the dumplings in a bamboo steamer, but you can still prepare the dish quickly and easily so there's no need to head to a restaurant when a craving hits.







Preparing the Filling.



Ingredients Filling.

2 pounds (907 g) large shrimp, peeled and deveined.

1 pound (454 g) ground pork.

3 tablespoons (45 ml) toasted sesame oil.

3 tablespoons (45 ml) soy sauce.

1 tablespoon (8 g) cornstarch.

3 tablespoons (11 g) fresh ginger, peeled and grated.

5 cloves garlic, smashed.

4 green onions, chopped.

4 egg whites.

1 lemon, juiced.

Kosher salt and freshly ground black pepper.

4-ounce can (115 g) water chestnuts or bamboo shoots, minced.



Combine all of the filling ingredients except the water chestnuts. Add 2 pounds (907 g) of large peeled and deveined shrimp, 1 pound (454 g) of ground pork, 3 tablespoons (45 ml) of toasted sesame oil, 3 tablespoons (45 ml) of soy sauce, 1 tablespoon (8 g) of cornstarch, 3 tablespoons (11 g) of fresh ginger that’s been peeled and grated, 5 smashed cloves garlic, 4 chopped green onions, 4 egg whites, the juice from one lemon, and kosher salt and freshly ground black pepper to taste in a food processor. Pulse the ingredients until they’re smooth.

You’ll likely need to pulse the ingredients 3 to 5 times to get the right texture. It should be slightly chunky, not completely pureed.



Transfer the mixture to a bowl and fold in the water chestnuts. Once the filling mixture is smooth, use a spatula to transfer it to a medium bowl. Add a 4-ounce (115 g) can of water chestnuts that have been minced to the bowl, and gently fold them in.



Make a small patty with the filling to test the seasoning. When the water chestnuts are incorporated, use clean hands to form a small patty with the filling. You should use approximately 2 tablespoons (17 g) to make the patty.



Heat 1 tablespoon (15 ml) of canola oil in pan and add the patty. Place a small saute pan on the stove over medium-high heat. Allow the oil to heat for 3 to 5 minutes, and then place the patty made of the filling in the oil.



Cook the patty until it’s browned and drain on paper towel. With the patty in the oil, allow it to cook until it’s browned on the first side, which should take 2 to 3 minutes. Flip the patty over, and cook it for another 2 to 3 minutes or until both sides are browned.



Taste the patty to determine if the filling is seasoned properly. Once the patty is finished cooking, transfer it from the pan to a paper towel-lined plate to drain for a minute. Next, taste the patty to see if you like the filling’s seasoning. If necessary, mix in some more salt and pepper.

You can mix in more of any other seasonings that you feel are lacking as well. For example, you might add a little more ginger or garlic if you want those flavors to be stronger.

If you decide to add more seasonings to the dumpling filling, it's a good idea to make a second patty for tasting to ensure you're happy with the flavors.







Filling the Wonton Wrappers.



Ingredients Wrappers.

10-ounce (284 g) package wonton wrappers.

Napa cabbage leaves, for lining the steamer.

Canola oil.



Brush the edges of a wonton wrapper with water. For the shumai, you’ll need a 10-ounce (284 g) package of wonton wrappers. Unwrap the wontons and cover them with a damp paper towel to keep them from drying out. Next, lift a wrapper from the pile and use a pastry brush to wet the edges with water.

If you prefer, you can use a beaten egg to dampen the edges of the wonton wrappers. The egg is stickier, which can help the wrappers stay closed. However, it's easy to over-saturate the edges with egg so they don't stay closed as well. Using water typically offers more control.



Form a cup with the wrapper in your hand. Make a circle with your thumb and forefinger and lay the wrapper on top. Press down gently so the dough forms a cup shape in your hand.



Add some of the filling to the center and pat it down. Place 2 teaspoons (6 g) of the filling in the center of the wrapper. Use the back of the spoon to gently press down the filling.



Squeeze the wrapper around the filling. If any of the wrapper’s edges are overhanging, fold them up around the filling. Press the wrapper around the filling to ensure that it’s secure, though the filling should be exposed at the top.

Image titled Cook Shumai Step 11



Tap the top and bottom of the dumpling so it’s flat. When the shumai is secure, tap the bottom of it against a plate, countertop, or other work surface to flatten it. Use the back of a spoon to flatten the top of the dumpling as well.

If you like, you can add some frozen peas and/or carrots to the top of the shumai as a topping when you’re finished shaping them.



Repeat the process until all of the shumai are filled. After you’ve filled the first dumpling, set it down on a clean plate. Continue shaping and filling all of the dumplings until you’ve used up all of the wonton wrappers.







Steaming the Shumai.



Line a bamboo steamer with cabbage leaves. To cook the shumai, you need a bamboo steamer. Lay several leaves of napa cabbage in the bottom of the steamer to line it.

You can substitute lettuce for the cabbage if you prefer.

Two to three leaves is usually enough to line the steamer.

If you don't have a bamboo steamer, you can substitute a metal steamer basket. In addition to lining it with the cabbage leaves, though, it's a good idea to mist it with baking spray first to ensure that none of the dumplings stick if there are any gaps in the leaves.



Bring some water to a boil in a large pan. Add 1- to 2-inches (2.5- to 5-cm) of water to a large, wide pan. Place it on the stove over high heat, and allow the water to come to a boil, which should take about 3 to 5 minutes.



Place the steamer over the pan and add the shumai. When the water has come to a boil, set the steamer over the pan. Use tongs to place the dumplings into the steamer, and cover the steamer with its lid.

Make sure the water doesn’t touch the bottom of the steamer. However, you may need to add more water to the pan as it evaporates during the steaming process.

Depending on how large the steamer is, you may need to cook the shumai in batches.



Steam the dumplings until they’re cooked through. Once the shumai is in the steamer, reduce the heat to medium. Allow the dumplings to cook for 8 to 10 minutes or until they are cooked through.









Serving the Shumai.



Ingredients Dipping Sauce.

5 tablespoons (75 ml) Asian chile paste.

10 tablespoons (150 ml) light soy sauce.

Makes 60 dumplings.



Mix the chile paste and light soy sauce together. While the shumai is steaming, add 5 tablespoons (75 ml) of Asian chile paste and 10 tablespoons (150 ml) of light soy sauce to a small bowl. Stir together well so they are completely blended.

You can substitute your favorite Asian dipping sauce if you prefer. Even plain soy sauce can work well.



Use tongs to remove the shumai from the steamer. When the dumplings are cooked through, carefully remove the steamer from the pan. Use a pair of tongs to remove the shumai from the basket and transfer them to a serving platter or plate.



Place the dipping sauce on the platter and serve the shumai while still hot. Once you’ve arranged the shumai on the platter, add the bowl of dipping sauce. Set the dumplings out to serve while they’re still warm.

Store any leftover shumai in an airtight container in the refrigerator. They should stay fresh for 3 to 4 days.





Tips.

Some shumai recipes include mushrooms in the filling. You can fold in 3 to 5 shiitake mushrooms that have been soaked and finely chopped with the water chestnuts if you like.

Things You’ll Need.

Food processor.

Spatula.

Medium bowl.

Small saute pan.

Paper towel.

Plate.

Large, wide pan.

Bamboo steamer.

Tongs.

November 17, 2019

how to easy cook einkorn

How to Easy Cook Einkorn.

Einkorn is one of the ancient grains that you've probably seen on grocery shelves. These berries are similar to farro or brown rice when cooked and they make a nutritious side. For basic boiled einkorn, simmer 1 part of einkorn in 2 parts of water until the berries are tender. Try a sweet breakfast porridge that's topped with fruit, nuts, and cream. You can also make a savory risotto that uses einkorn instead of traditional rice.







Method 1 Boiling Einkorn.



Ingredients Basic Boiled Einkorn.

1 cup (200 g) einkorn berries.

2 cups (470 ml) water.

Makes 4 servings.



Put the einkorn and water into a pot. Measure 1 cup (200 g) of einkorn berries and 2 cups (470 ml) of water into a pot on the stove.



Bring the einkorn and water to a boil. Turn the burner to high and leave the lid off of the pot so the water comes to a boil.



Cover and simmer the einkorn for 30 to 35 minutes. Turn the burner down to medium or medium-low so the water bubbles gently. Put a lid on the pot and simmer the einkorn until most of the water is absorbed.

The einkorn will swell as it cooks. Taste the einkorn to ensure it's soft to your liking.



Serve the basic cooked einkorn. Turn off the burner and serve the einkorn while it's hot or let it cool and serve the einkorn once it's warm. You can season it simply with butter, herbs, or spices.

Try using einkorn in place of rice in your favorite recipes.

Refrigerate leftover einkorn in an airtight container for up to 3 to 5 days.



Things You'll Need.

Basic Boiled Einkorn.

Measuring cups.

Large pot with lid.

Spoon.







Method 2 Making Breakfast Einkorn Porridge.



Ingredients Einkorn Breakfast Porridge.

1/2 cup (100 g) einkorn berries.

2 teaspoons (9 g) butter.

1 cup (240 ml) whole milk.

1 cup (240 ml) water, divided.

Sliced fruit to serve.

Sliced or chopped nuts to serve.

2 tablespoons (30 ml) heavy cream to serve.

Makes 2 servings.





Pulse the einkorn until it's coarsely cracked. Put 1/2 cup (100 g) of einkorn berries into a food processor. Put the lid on and pulse the berries 3 to 4 times until they're cracked.

If you don't have a food processor, you can crack the berries in a high-speed blender.



Melt the butter in a pot and stir in the einkorn. Place 2 teaspoons (9 g) of butter into a pot on the stove. Turn the burner to medium and melt the butter. Stir in the cracked einkorn and stir until it's coated in the butter.

Let the einkorn cook for about 1 minute so it toasts a little and smells nutty.



Add the milk and water and bring it to a boil. Pour 1 cup (240 ml) of whole milk and 1⁄2 cup (120 ml) of the water into the pot with the einkorn. Turn the heat to medium-high so the liquid comes to a boil.

If you prefer, use low-fat, soy, nut, or hemp milk.



Cover and simmer the einkorn for 30 to 35 minutes. Turn the burner down to medium-low and put the lid on the pot. Let the einkorn bubble gently until it absorbs the liquid and becomes soft.

If the einkorn has absorbed the liquid but isn't soft enough, pour in the reserved 1⁄2 cup (120 ml) of water and cook it for another 5 to 10 minutes.



Serve the breakfast porridge with fruit, nuts, and cream if desired. Turn off the burner and transfer the cooked einkorn to serving bowls. Sprinkle sliced or chopped nuts over the einkorn and serve it along with your favorite fruit. You can also drizzle a few spoonfuls of heavy cream over the porridge.

To add a little protein and crunch, top the einkorn with almonds, pecans, walnuts, or hazelnuts.

For a little sweetness, add sliced raisins, pears, peaches, or diced apples to the einkorn.





Things You'll Need.

Einkorn Breakfast Porridge.

Food processor or high-speed blender.

Measuring cups and spoons.

Pot with lid.

Spoon.

Serving bowls.







Method 3 Cooking Savory Einkorn Risotto.



Ingredients Savory Einkorn Risotto.

1/2 (100 g) cup einkorn berries.

1 garlic clove, minced.

2 cups (470 ml) vegetable broth.

1 cup (240 ml) water.

1/2 cup (50 g) grated parmesan.

Makes 2 servings.



Pulse the einkorn until it's cracked and dusty. Put 1/2 (100 g) of cup einkorn berries into a food processor and put the lid on. Pulse the einkorn 4 to 5 times so the berries crack and make a little flour.





Simmer the liquid. Turn the burner to high so the liquid comes to a boil. Then turn the burner down to medium so the liquid bubbles gently. Keep simmering the liquid the entire time you're cooking the einkorn.



Put the cracked einkorn in a skillet. Put the skillet on the burner and turn it to medium-low. Once it's warm, stir in the cracked einkorn and let it toast for 1 to 2 minutes.

The berries should smell a little nutty once they've toasted long enough.



Stir 1 cup (240 ml) of the liquid into the einkorn. Use a ladle to scoop about 1 cup (240 ml) of the liquid out of the pot and slowly pour it into the skillet with the einkorn.

Stir well while you add the liquid so the einkorn absorbs it.



Keep stirring 1⁄4 cup (59 ml) of liquid into the einkorn until it's tender. Once the einkorn has absorbed the cupful of liquid, slowly stir in 1⁄4 cup (59 ml) at a time. The einkorn should be cooked and soft by the time you've finished adding the liquid.

It should take you 40 to 45 minutes to stir in all of the liquid. Avoid rushing this or the risotto won't cook properly.



Stir in the parmesan and serve the einkorn risotto. Turn off the burner and stir in ½ cup (50 g) of grated parmesan. Spoon the risotto onto serving plates or bowls and serve it along with your meal.

If the risotto is too thick for your liking, you can add another splash of water or vegetable broth.

Store the leftover risotto in an airtight container in the refrigerator for up to 2 to 3 days.



Things You'll Need.

Savory Einkorn Risotto.

Measuring cups and spoons.

Pot.

Skillet.

Ladle.

Spoon.

Food processor.

Serving plates or bowls.

November 19, 2019

how to cook with sorrel

How to Cook with Sorrel.

Sorrel is a green herb that has a tart flavor and can be used to add more complex tastes to various dishes. Because sorrel has such a unique taste, it's important that you pair it with complimentary flavors. Sorrel can be used as a garnish or replacement for other herbs and is a good ingredient in sauces and soups. If you use sorrel in the right dishes and combine it with the right ingredients, it can help elevate your cooking and add a robust and unique flavor to your foods.







Cleaning and Preparing the Sorrel.



Immerse the sorrel in warm water. Wash the sediment and dirt from your sorrel by immersing it in a tub of water. Run your fingers across the leaves to wash them before removing them from the water.



Pat the sorrel dry with paper towels. Press down on the sorrel with paper towels and try to absorb as much moisture as you can.



Fold the sorrel in half. Folding the sorrel in half makes it easier for you to cut both sides of the stem.



Cut the stem out of the bottom of each leaf. With the sorrel leaf folded, make an angled cut to take off the hard stem of the sorrel. The cut should run about two-thirds up the stem of each leaf.



Store sorrel in the refrigerator. If you plan on preserving your sorrel for later use, wrap them in a damp paper towel and place them in your refrigerator. Sorrel will become soggy very quickly and will wilt in a day or two. Wrapping them with a damp paper towel will slow the speed at which the leaves turn brown and wilt.







Making a Sorrel Sauce.



Ingredients Sorrel Sauce.

3 tablespoons (44.36 ml) of butter.

2 cups (50 g) of fresh sorrel leaves, chopped.

1/4 cup (5 g) of chervil.

1/2 cup (15 g) of chives.

1/2 cup (118.29 ml) of heavy cream.

Salt and pepper.



Melt the butter in a saucepan. Place the pan on the stovetop and turn it on to medium-high. Take 3 tablespoons (44.36 ml) of butter and place it in the hot pan. Mix the melting butter with a fork or spoon until it liquefies. Turn the heat down to medium once it's melted.

If the butter starts turning a dark brown, you are burning it.



Add sorrel, chervil, and chives to the melted butter. Add 2 cups (50 g) of fresh sorrel leaves, 1/4 cup (5 g) of chervil, and 1/2 cup (15 g) of chives to the melted butter and allow the sorrel to wilt. This should take approximately two minutes.

You can replace chervil with fresh parsley.



Mix in heavy cream. Pour 1/2 cup (118.29 ml) of heavy cream over the wilted sorrel leaves. Bring the sauce to a boil then reduce it to a simmer for about five minutes.



Season with salt and pepper and serve with fish. Remove the pan from the heat and taste it with a spoon. Add salt and pepper to taste. This sorrel sauce tastes best over fish like salmon, halibut, cod, and sole.







Making Sorrel Soup.



Ingredients Sorrel Soup.

4 tablespoons (59.14) of unsalted butter, melted.

1/2 cup (75 g) of chopped green onions.

4-6 cups (532 g - 798 g) of sorrel, chopped.

3 tablespoons of flour.

1 quart (946.35 ml) of vegetable stock.

1/2 (118.29 ml) cup cream.

2 egg yolks.

Olive oil.

Salt.



Bring vegetable stock to a boil. Pour your vegetable stock into a deep pot and turn the stovetop to high. Once your stock starts boiling, reduce the temperature to medium to bring your stock to a simmer.

You can also use chicken stock.



Brown the onions with olive oil in another pan. Pour a teaspoon of oil in another pan and turn your stovetop to high until it starts to smoke slightly. Reduce the heat to medium and start cooking your chopped onions. Stir the pan until the onions become translucent.



Add the sorrel and onions to the stock. Add your chopped sorrel to the stock along with your cooked onions. Mix the sorrel and the onions into the stock for five minutes, uncovered.

You can add more sorrel to your stock if you want your soup to taste stronger.



Whisk the egg yolks and cream in a separate bowl. Combine the 1/2 (118.29 ml) cup cream with the two egg yolks and mix them together until everything is well incorporated. You must do this separately before you add it to your broth.



Pour the egg and cream mixture into your stock. Use a ladle to trickle the cream and egg mixture into your broth. Continue to ladle the mixture into your soup until you've transferred it all.



Reduce the temperature to low and cook the soup for five minutes. Do not cook the broth on high heat while you add your eggs or they will become scrambled. Stir the soup as it heats up. Allow the soup to continue cooking for five more minutes before serving it.

This sorrel soup can also be enjoyed with a dollop of sour cream.







Putting Sorrel in Other Dishes.



Replace spinach, chard, or arugula with sorrel. If you are cooking a recipe that calls for spinach or chard, you can use sorrel as a replacement. Consider the bitterness of sorrel and decide how it will alter the dish you are planning on making.



Accent dishes with a sprig of sorrel. The bitter and unique taste of sorrel can be appreciated as a garnish for many different dishes like mashed potatoes, rice, lentils, eggs, and cheese. Try replacing a garnish like parsley with sorrel and see if you enjoy the taste.



Add sorrel to your salad. The bitter taste of sorrel tastes great in different kinds of salads. Be careful not to add too many leaves, or it could overpower the taste of your salad and make it too bitter. Use traditional greens like iceberg lettuce, spinach, and romaine lettuce to build the base of your salad and then add some sorrel leaves to it to enhance the flavor.

November 16, 2019

how to cook oat bran

How to Cook Oat Bran.

Oat bran is a high-fiber, high-protein hot breakfast that you can make in under 15 minutes. You can cook oat bran over the stovetop in a pot or you can even prepare it in the microwave. Most people add additional ingredients to oat bran to enhance the flavor, such as fruit or sugar. If you’re looking for a healthy alternative to sugary cereals, consider making oat bran instead.



Ingredients.

Basic Oat Bran.

Makes 4 servings.

2 cups (470 ml) water, 1 cup (94 g) oat bran, Pinch of salt.

Fruit (optional), Sugar or honey (optional), Cinnamon (optional).



Coconut Oat Bran.

Makes 4 servings.

.881 ounces (25.0 g) of dried coconut, 14 fluid ounces (410 ml) of coconut milk.

1.5 cups (350 ml) water, 1 cup (94 g) oat bran, Pinch of salt.

Fruit (optional), Sugar or honey (optional), Cinnamon (optional).



Method 1 Cooking Oat Bran on the Stovetop.

1. Bring 2 cups (470 ml) of water to a boil. Pour 2 cups (470 ml) of water into a pot and add a pinch of salt. Place the pot on your stovetop and turn the heat to high. Wait 5-10 minutes for the water to start boiling.

If you want a creamier oat bran, you can use milk or soy milk instead of water.

Wait for the liquid to come to a boil before adding the oat bran.

2. Add 1 cup (94 g) of oat bran to the pot. Measure out 1 cup (94 g), of oat bran in a measuring cup. Pour the oat bran into the boiling water and stir it with a spoon.

3. Reduce the heat to low and stir the oat bran for 5 minutes. Turn down your stovetop so that the oat bran and other ingredients simmer. Stir the oat bran with a spoon while it cooks.

4. Eat the oat bran plain or top it with fruit. At this point, you can add additional things to the oat bran to enhance the flavor like honey, sugar, or fruit. Stir the extra ingredients into the oat bran and pour it out into a bowl to serve it.

Popular fruit to add to oat bran includes bananas, blueberries, and blackberries.



Method 2 Microwaving Oat Bran.

1. Add 2 parts liquid to 1 part oat bran in a bowl. You can use water, milk, or almond milk as the liquid for your oat bran. Add the bran into the bowl first, then pour the liquids over the oat bran.

For instance, if you're using 1/2 cup (47 g) of oat bran, add 1 cup (240 ml) of water.

2. Combine sugar or fruit in the oat bran to enhance its flavor. Add fruits like strawberries, bananas, or blueberries to the oat bran or sweeteners and spices like cinnamon, sugar, and honey to enhance the oat bran's flavor. Add a dash of salt over the ingredients and mix everything together with a spoon or fork.

Salt will enhance the flavor of the sweeteners that you add to the oat bran.

3. Microwave the oat bran on high for 3 minutes, stirring it every minute. Set the microwave to cook for 3 minutes. Keep an eye on the timer as it cooks and take it out after 1 minute and stir it. Put it back into the microwave for another minute, take it out and stir it. Continue doing this until the timer runs down.

Stirring the oat bran will prevent it from over thickening or seizing.

4. Stir the oat bran and serve it. Take the oat bran out of the microwave and stir it before eating it straight out of the bowl. If the oat bran still isn’t the flavor you want, you can add more sweeteners over the top of it.

The bowl may be hot when you take it out of the microwave.



Method 3 Making Coconut Oat Bran.

1. Add .881 ounces (25.0 g) of dried coconut to a skillet. Measure out .881 ounces (25.0 g) of dried coconut with a measuring cup or scale. You’ll brown this dried coconut in a skillet and use it to sweeten the taste of the oat bran.

Use any sized skillet to brown the coconut.

2. Cook the coconut on medium-low heat for 2-4 minutes. Place the skillet on the stovetop and turn the heat to medium-low. Use a wooden spoon to stir the coconut for a few minutes until it turns golden brown.

Set the coconut to the side for later after you’re done browning it.

3. Heat 14  fl oz (410 ml) of coconut milk and 1.5 cups (350 ml) of water. Pour the coconut milk and the water into a pot and place it on your stovetop. Stir the liquids together so they are well incorporated. Turn the heat to high and wait for 6-10 minutes for the liquids to start boiling.

4. Add 1 cup (94 g) of oat bran to the pot and cook it for 5 minutes. Add 1 cup (94 g) of oat bran to the pot with the boiling liquids. Continue cooking the mixture for 5 minutes or until it starts to thicken into a paste.

Stir the oat bran as it cooks so that it doesn’t thicken too much.

5. Top the oat bran with the toasted coconut and serve. You can also add additional sweetener or fruit if you like your oat bran on the sweet side. Popular additions to oat bran include honey, sugar, and cinnamon. Once you add the additions, serve the oat bran in small bowls or cups.



Things You’ll Need : Pot, Bowl, Spoon, Pan.

Februari 24, 2020

how to cook sorghum

How to Cook Sorghum.

If you're searching for gluten-free grain options or want to try nutritious ancient grains, make sorghum. Sorghum is a great source of protein, iron, vitamins, and minerals. You can easily cook a batch of sorghum and serve it as you would rice. Cook sorghum on the stove, in a slow cooker, or in a pressure cooker. Store leftover sorghum in the refrigerator for several days.



Ingredients

3 to 4 cups (709 to 946 ml) water.

1 cup (192 g) whole-grain sorghum.

1 teaspoon (6 g) kosher salt, optional.

Makes about 4 cups (768 g) of cooked sorghum.



Method 1 Using the Stovetop.

1. Soak the sorghum. If you'd like the sorghum to be soft instead of chewy, you can soak 1 cup (192 g) of whole-grain sorghum in a large bowl of water. Soak the sorghum overnight so the sorghum absorbs some of the water. Drain the sorghum through a colander.

Chewy sorghum is a great replacement for bulgar wheat or couscous in tabbouleh or falafel recipes.

If you don't have time to soak the sorghum, you can skip soaking it, although the texture of the sorghum might just be a little nubbier.

2. Combine the sorghum, water, and salt in a pot. Place the soaked sorghum or 1 cup (192 g) of dry whole-grain sorghum into a large pot. Pour in 3 cups (709 ml) of water. For a little extra flavor, you can also stir in 1 teaspoon (6 g) of kosher salt. Stir the sorghum and the seasoned water.

3. Bring the water to a boil and turn the heat down. Place the large pot on the stove and turn the heat to high. Heat the water until it begins to boil. Turn the heat down to medium-low so the water bubbles gently.

4. Simmer the sorghum for 1 hour. Once the water is cooking gently, put a lid on the pot and cook the sorghum for about 1 hour. Check the sorghum to see if it's finished cooking. You can serve the sorghum once most of the water has been absorbed and the sorghum is softened.

If the sorghum isn't soft enough for your liking, pour in 1 more cup (240 ml) of water and keep simmering the sorghum. Check the sorghum after 30 minutes.



Method 2 Using a Slow Cooker.

1. Rinse and drain the sorghum. Place 1 cup (192 g) of whole-grain sorghum into a fine mesh strainer. Hold the strainer under cold running water and rinse the sorghum.

Sorghum comes in whole-grain or pearled form. If you want to use pearled sorghum, just reduce the liquid to 3 cups (709 ml).

2. Place the sorghum, water, and salt in a slow cooker. Dump the rinsed sorghum into a 4-quart (3.8 liter) slow cooker and pour in 4 cups (946 ml) of water. If you'd like to lightly season the sorghum, you can add 1 teaspoon (6 g) of kosher salt.

3. Cook the sorghum on high for 4 to 5 hours. Put the lid on the slow cooker and turn the heat to HIGH. Cook the sorghum for 4 to 5 hours. Check the sorghum to see if it most of the water is gone and the sorghum is soft.

4. Use or store the cooked sorghum. Fluff the sorghum with a fork and serve it. You can also store the sorghum in a covered container. Refrigerate the cooked sorghum for up to 4 days.

You can also freeze the sorghum in an airtight container for up to 3 months.



Method 3 Using an Electric Pressure Cooker.

1. Combine the ingredients in the electric pressure cooker. Remove the inner pot of a pressure cooker and pour 3 cups (709 ml) of water into it. Stir in 1 cup (192 g) of whole-grain sorghum. If you'd like extra flavor, stir in 1 teaspoon (6 g) of kosher salt.

2. Insert the inner pot and close the cooker. Place the pot with sorghum and water into the pressure cooker. Place the lid directly onto the pressure cooker and turn it about 30 degrees so it's securely shut.

3. Turn the pressure cooker on and cook the sorghum for 20 to 25 minutes. Adjust the pressure of your cooker to 15 psi (pound force per square inch). Cook the sorghum for 20 minutes.

If you're using an Instant Pot, use the MULTIGRAIN setting and adjust it for less time so the sorghum cooks for around 20 minutes.

4. Open and check the sorghum. Once the pressure cooker has finished its cooking cycle, use the natural release to open the lid. Let the cooker cool down for 10 to 15 minutes. Turn the handle counterclockwise to unlock the lid and slowly lift the lid up and away. The sorghum should be soft. Fluff the sorghum and serve it.

Ensure that the pressure is released from inside the pot before you remove the lid.



Method 4 Cooking with Sorghum.

1. Replace whole grains in salad. If you frequently make cold grain salads that use farro, couscous, wheat berries, or bulgar, swap the grain for cooked sorghum. Cooked sorghum will keep its texture for several days, so it's great in Greek salads, tabbouleh, or grain bowls.

2. Season the cooked sorghum with your favorite spices. Sorghum is similar to rice in that you can flavor it according to your tastes. Stir dried spices into the water that the sorghum cooks in, so the grains absorb the flavors. Try a few of these spices with your cooked sorghum.

Cumin, Fenugreek, Coriander, Garam masala, Oregano, Bay leaf.

3. Use sorghum in puddings or porridge. Replace rice in your favorite pudding recipe for a dessert that is a little more filling. You can also make a breakfast porridge that uses sorghum instead of oats. Combine the sorghum with a combination of water, milk, or coconut milk and stir in your choice of sweeteners, spices, fruit, and nuts.

For a take on classic rice pudding, cook the sorghum with water, milk, vanilla, sugar, and cinnamon sticks.



Tips.

You can also cook sorghum in your rice cooker. Just place the water and sorghum in the rice cooker and turn it on. Your rice cooker should shut itself off once the sorghum has finished cooking.

Things You'll Need.

Measuring cups and spoons, Digital scale, Large pot, Slow cooker.

Rice cooker, Electric pressure cooker, Spoon, Fork, Fine mesh strainer.

Februari 22, 2020