How To Cook Perfect Eggs Every Time

How To Cook Perfect Eggs Every Time.

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

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

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

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

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

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

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

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

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

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

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

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


MAKE PERFECT HARD BOILED EGGS.

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

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

How To Make Perfect Hard Boiled Eggs

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


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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

Juli 13, 2020

how to cook without a recipe with learning the basics

how to cook without a recipe with learning the basics

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



Learning the Basics.

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

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



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

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



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



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



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



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



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

Improve your knife skills.

Cook 5 days of the week.

Cook a meal from a new cuisine.



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

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

November 04, 2019

how to roasting avocado fries in an oven

How to Roasting Avocado Fries in an Oven.

Avocados are a delicious superfood packed with nutrients, healthy fats, and fiber. While there are many ways to cook with this versatile fruit, baking avocados is one easy and delicious technique that leaves plenty of room to be creative. You can cook a simple but delicious breakfast with avocado and eggs while adding your own zesty toppings. For a healthy alternative to potatoes, you can roast avocado fries as a side dish to a meat- or plant-based burger. And if you're in the mood for a quick and easy snack, simply putting avocado halves in the oven topped with your favorite cheese will fill you up!

Ingredients.
3 avocados.
1⁄2 cup (120 ml) all-purpose flour.
Salt and pepper.
2 eggs.
1 1⁄2 cups (350 ml) panko breadcrumbs.
1 tablespoon (15 ml) melted butter or margarine.
1⁄2 teaspoon (2.5 ml) garlic powder.
1⁄2 teaspoon (2.5 ml) onion powder.
1⁄2 teaspoon (2.5 ml) paprika.
1⁄2 teaspoon (2.5 ml) salt.
1⁄4 teaspoon (1.2 ml) ground black pepper.
3 mixing bowls.
Cooking spray.
Baking sheet.
Wire rack.

Steps.

1. Preheat the oven to 450 °F (232 °C). As your oven is preheating, gather all of your ingredients, including your avocados, flour, eggs, panko breadcrumbs, and assorted spices. In addition, grab three mixing bowls.

2. Cut the avocados in half and remove the pits and skins. After removing the pits, carefully scoop the avocados out of the skin while keeping their shape. Slice the avocados lengthwise for the desired thickness. The slices should not be too thin but thick enough to keep shape.

As long as the avocado is not overripe, it should come out solid but not too hard. 3 avocados should yield 20-22 fries.

3. Add 1⁄2 cup (120 ml) of flour in the first mixing bowl. Add a pinch of salt and a pinch of black pepper into the flour. Mix the flour, salt, and pepper well.

Kosher salt and freshly ground black pepper work well for this recipe.

4. Crack the eggs into the second bowl. Keeping the egg whites and yolks together, lightly beat the eggs. As you crack the eggs into the bowl make sure that no shells fall into the mixture. Set the bowl to the side.

One vegan alternative to eggs would be 6 fluid ounces (180 ml) of silken tofu with 2 tablespoons (30 ml) of non-dairy milk.

5. Combine the panko breadcrumbs and melted butter in the third bowl. Mix the ingredients, and add garlic powder, onion powder, paprika, salt, and pepper. Stir to combine all ingredients.

6. Dip the avocado slices into the flour and beaten egg. After you have dipped each avocado slice into the flour and egg, coat the slices thoroughly with the panko and place on the wire rack. Spray the avocado slices with the cooking spray of your choice.

The wire rack should be placed on top of a baking sheet for stability and to catch any ingredients that fall off the rack.If you do not have a wire rack, it is fine to bake the fries on greased aluminum foil or parchment paper on a baking sheet. Turn the fries halfway through baking.

Olive oil or vegetable oil spray works well for this recipe.

7. Bake the avocado slices for 20-25 minutes. Once the panko is lightly brown, remove the avocado fries from the oven. Let the slices cool for 10 minutes. Serve with your favorite dipping sauce!



Tips.

As with most fruits, ripeness is key. Always cook with ripe avocados. You can tell when an avocado is ripe by holding it in the palm of your hand and squeezing. If the avocado is hard, it is not ripe. If it is mushy, it is overripe. The perfect avocado will yield a minimal amount of pressure, and the skin should “give” slightly but not remain indented.

Some methods for increasing the ripening speed for avocados include putting the fruit in a paper bag overnight or baking the avocado wrapped in foil at 200 °F (93 °C)}. While these methods might work occasionally, it is always best to let avocados ripe naturally.

There are countless ways to bake avocados. Be creative with your ingredients, and do an online search for many more recipes.

Warnings.

As with any baking recipe, make sure to use safe handling practices when removing your avocados from the oven. Be mindful of oven temperatures, and keep a close eye on your avocados as they are baking.

Practice sanitary cooking methods, and wash your hands often.

Wipe down all kitchen surfaces with an antibacterial cleaner and disposable paper towel.

Januari 15, 2020

how to easy make hush puppies

How to Make Hush Puppies.

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







Ingredients Rich Southern Hush Puppies.

2 cups (300g) corn meal.

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

1 teaspoon (3g) baking powder

1/2 teaspoon (1.5g) baking soda.

1 1/2 (8.5g) teaspoons salt.

1 tablespoon (12.6) sugar.

1/2 large onion, diced.

1/2 cup (120ml) buttermilk.

3/4 cup (180ml) water..

1/2 cup (4oz) butter, melted

1 egg.







Method 1 Making Classic Hush Puppies.





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

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



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



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

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



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



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



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



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

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

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



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

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

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



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

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



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



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



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









Method 2 Making Recipe Variations.



Ingredients Simple and Easy Hush Puppies.

1 cup (125g) all-purpose flour.

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

1/2 cup (100g) white sugar.

2 eggs, beaten.

1 large onion, finely diced.

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

1 teaspoon (2.8g) salt.



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

Wet ingredients

2 eggs, beaten

1/2 cup milk or buttermilk

Dry ingredients

1 cup all-purpose flour

1 cup + 2 tablespoons self-rising cornmeal

1/2 cup white sugar

1 large onion, finely diced

1 teaspoon salt[8]



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



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



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

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

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



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

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



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

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



Finished.





Tips.

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



Warnings.

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



Things You'll Need.

Mixing bowls.

Measuring cups and spoons.

Mixing spoon.

Deep fat fryer.

November 18, 2019

How to Use Ibarra Chocolate

How to Use Ibarra Chocolate.

Ibarra chocolate, also known as Mexican chocolate, comes in a round disk and is flavored with cinnamon. You can find Ibarra chocolate at your local Mexican grocery store or online. Ibarra chocolate has a rich, slightly spicy flavor that can be used in baking and cooking. You can make a drink like Mexican hot chocolate, or bake brownies with Ibarra chocolate. You can also prepare Mexican chocolate cookies.

Ingredients Mexican Hot Chocolate Makes 1 serving.
1 cup (236 ml) milk (regular or almond), 4 blocks or triangles from one Ibarra disk, ⅛ teaspoon (0.625 grams) ground chile, Dash of salt, Dash of cinnamon, Whipped cream (optional).

Ingredients Mexican Chocolate Brownies Makes 9 large slices or 16 small slices.
½ cup (118 grams) all purpose flour, ½ teaspoon (2.5 grams) cinnamon, ¼ teaspoon (1.25 grams) salt, 1 ½ disks Ibarra chocolate, 1 ounce (28 grams) unsweetened baking chocolate.
6 tablespoons (90 grams) butter, cut into chunks, ½ cup (118 ml) packed brown sugar, 2 large eggs, beaten, 1 teaspoon (5 grams) vanilla, 1 chipotle chile in adobo, finely chopped, Dulce de leche ice cream (optional).


Ingredients Mexican Chocolate Cookies Makes about 30 cookies.
2 cups (473 grams) all purpose flour, 1 teaspoon (5 grams) baking soda, ¼ teaspoon (1.25 grams) salt, 1 ½ teaspoon (7.5 grams) cinnamon, ¼ teaspoon (1.25 grams) cayenne pepper.
1 cup (236 grams) unsalted butter at room temperature, 1 cup (236 grams) light brown sugar, packed, 2 large eggs, 1 teaspoon (5 grams) vanilla extract, 12 ounces (340 grams) Ibarra chocolate, chopped.


Method 1 Making Mexican Hot Chocolate.
1. Chop the chocolate into small pieces. Use a sharp knife to chop up four blocks of the Ibarra chocolate on a cutting board. Cut them into small pieces so they melt easily in the milk.
You can add more than four blocks to the hot chocolate, but adding more may make it a bit too thick to drink. Use your discretion.
2. Warm the chocolate, milk, salt and chile in a small saucepan. Pour 1 cup (236 ml) of the milk in a saucepan over the stove on medium heat. You can substitute with almond milk or water for a dairy free option. Add the chocolate, a dash of salt, and ⅛ teaspoon (0.625 grams) ground chile to the milk.
Heat the mixture until the chocolate is melting and it is very hot, but not boiling.
You may need to stir the mixture a few times to help the chocolate melt.
3. Use a whisk or hand blender to froth the mixture. Whisk or froth the mixture until the chocolate is completely dissolved and the top becomes foamy. You can use a hand whisk or a hand blender to do this.
4. Pour the hot chocolate in a mug. Once the hot chocolate is frothy, pour it into a mug. Finish the Mexican hot chocolate off by adding a dab of whipped cream and a dash of cinnamon to the top. Drink it while it is still hot.

Method 2 Baking Mexican Chocolate Brownies.
1. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Take a 9 x 9 metal or glass pan. Grease it with butter or cooking spray.
2. Combine the flour, cinnamon, and salt. In a large mixing bowl, stir together ½ cup (118 grams) flour, ½ teaspoon (2.5 grams) cinnamon, and ¼ teaspoon (1.25 grams) salt. Use a wooden spoon to mix all the dry ingredients together.
Set the bowl aside once you have combined the ingredients together.
3. Melt the chocolate. Use a double boiler over medium heat to melt 1 ½ disks of Ibarra chocolate and 1 ounce (28 grams) baking chocolate. Stir the chocolate in the boiler so it melts evenly.
You can make a double boiler in a pinch by placing two inches (2.54 cm) of water in a small saucepan and boiling the water. Then, place a heat resistant bowl over the saucepan and pour the chocolate in the bowl.
4. Add the butter and brown sugar to the chocolate. Once the chocolate has melted, add in the 6 tablespoons (90 grams) butter and ½ cup (118 ml) brown sugar. Use a wooden spoon to mix in the butter and sugar. It’s okay if the mixture is a bit grainy as long as everything is melted in the bowl.
5. Put in the beaten eggs, vanilla, and chipotle chile. Remove the bowl from heat. Then, drizzle in the two beaten eggs, using a whisk to combine. Add 1 teaspoon (5 grams) vanilla and 1 finely chopped chipotle chile.
6. Whisk in the dry ingredients. Use a whisk to add the flour, cinnamon, and salt to the bowl with the chocolate mixture. Whisk the wet and dry ingredients together until just combined.
You can then pour the batter into the prepared pan.
7. Bake for 20 minutes. Use a toothpick to check that the brownies are cooked. Insert it into the middle of the brownie and check that just a few crumbs appear on the toothpick. This means the brownies are ready.
If the toothpick comes out of the brownie very wet or covered in globs of batter, the brownies need more time to bake.
8. Serve warm. Take the brownies out of the oven to cool. Serve the Mexican chocolate brownies warm with a pinch of cinnamon.
You can also add a scoop of dulce de leche ice cream to the brownie for extra sweetness.
Store leftovers in an airtight container in the fridge for up to four days.

Method 3 Preparing Mexican Chocolate Cookies.
1. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Line two large baking sheets with parchment paper.
2. Combine flour, baking soda, salt, cinnamon, and cayenne. In a large mixing bowl, combine 2 cups (473 grams) flour, 1 teaspoon (5 grams) baking soda, ¼ teaspoon (1.25 grams) salt, 1 ½ teaspoon (7.5 grams) cinnamon, and ¼ teaspoon (1.25 grams) cayenne pepper. Use a wooden spoon to mix the dry ingredients together.
Set the bowl aside once they have been combined.
3. Beat together butter and sugar. Use a stand mixer or a hand mixer to beat together 1 cup butter (236 grams) and 1 cup (236 grams) brown sugar. Beat together until the mixture is fluffy.
4. Add the eggs and vanilla. Beat the two eggs into the mixture one at a time. Then, beat in 1 teaspoon (5 grams) vanilla extract.
5. Pour in the flour mixture. Add the flour mixture into the butter and sugar mixture. Do this one cup at a time. Mix with a wooden spoon until just combined.
6. Stir in the Ibarra chocolate chunks. Pour in the 12 ounces (340 grams) of Ibarra chocolate chunks and mix them into the batter until just combined.
7. Refrigerate the dough. Do this for at least one hour and up to one day. Making the dough cold will make it easier to place on the baking sheets. It will also ensure the cookies will turn out round and evenly shaped.
8. Place the dough on the baking sheets. Use a tablespoon to drop the dough on the baking sheets. You want the dough to be spaced 1 ½ inches (3.81 cm) apart and have a rounded shape.
9. Bake for 10 minutes. Place them in the oven and bake them until they appear golden brown but soft to the touch.
If you prefer crisper cookies, bake them for 12 minutes.
10. Cool and serve. Take the cookies out of the oven and let them sit on the baking sheets for three minutes. Then, transfer them to cooking racks.
Let the cookies cool for 5 to 10 minutes. Then, serve them.
Leftover cookies can be stored in an airtight container in the fridge for up to three days.

Things You'll Need 

Mixer, Mixing bowls, Double boiler, Wooden mixing spoon, Two baking sheets.

Mei 30, 2020

how to oven frying crispy pork chops

How to Oven-Frying Crispy Pork Chops.

Thick pork chops are tender, juicy, and a challenge to bake. Because they're so thick, you'll need to carefully cook the centers without burning the outsides. To simply cook thick pork chops, just sauté the sides on the stove until they're brown. Transfer them to the oven and bake them as long as you prefer. For crispier, oven-fried pork chops, dredge the chops in a seasoned breadcrumb mixture before searing them on the stove. For even juicer chops, chill them in a brine solution before sautéing them. Finish the chops in the oven and enjoy their slightly sweet flavor.



Ingredients.

2 eggs, lightly beaten.

1⁄4 cup (60 ml) milk.

1 1⁄2 cups (135 g) dry breadcrumbs.

1⁄2 cup (50 g) freshly grated parmesan cheese.

1 1⁄2 teaspoons (3 g) garlic powder.

1⁄2 to 1 teaspoon (2.5 to 5.5 g) salt.

1⁄2 teaspoon (1 g) black pepper.

1 pinch cayenne pepper.

1 tablespoon (1.5 g) dried parsley.

1⁄2 teaspoon (1 g) dried Italian seasoning.

2 tablespoons (30 ml) oil.

1 tablespoon (14 g) butter.

7 thick-cut pork chops.

Makes 7 servings.

Steps.

1. Set the pork chops at room temperature for 45 minutes. Remove 7 thick-cut pork chops from the refrigerator and put them onto a baking sheet. Let them sit out at room temperature so they're no longer chilled from being in the refrigerator. This will help them cook evenly.

2. Preheat the oven to 350 °F (177 °C) and grease a baking dish. Get out a 9 inches (23 cm) x 13 inches (33 cm) baking dish and spray it with cooking spray. If you don't have cooking spray, you can spread grease or butter along the inside of the pan. Set the baking dish aside.

3. Whisk the eggs with the milk. Crack 2 eggs into a shallow bowl and pour in 1⁄4 cup (60 ml) of milk. Whisk the mixture until the eggs are completely combined with the milk. Set the bowl aside.

4. Mix breadcrumbs with cheese and herbs. Pour 1 1⁄2 cups (135 g) of dry breadcrumbs into a shallow bowl along with 1⁄2 cup (50 g) of freshly grated parmesan cheese. Stir in.

1 1⁄2 teaspoons (3 g) garlic powder

1⁄2 to 1 teaspoon (2.5 to 5.5 g) salt

1⁄2 teaspoon (1 g) black pepper

1 pinch cayenne pepper

1 tablespoon (1.5 g) dried parsley

1⁄2 teaspoon (1 g) dried Italian seasoning



5. Dip the pork chops into the wet mixture. Take a thick-cut pork chop and lower it into the egg and milk mixture. Ensure that the pork chop is totally covered with the wet mixture. Dip each pork chop 1 at a time.

6. Coat both sides of the pork chops in the breadcrumb mixture. Lift a pork chop up out of the wet mixture so the excess liquid drips back into the dish. Immediately lower the pork chop into the breadcrumb mixture and turn it over so both sides are coated. Coat each of the chops in the breadcrumb mixture. Place the coated pork chops on the baking sheet.

7. Sear the pork chops for 4 minutes. Put 2 tablespoons (30 ml) of oil and 1 tablespoon (14 g) of butter into a large skillet. Turn the heat to medium-high. Once the oil mixture is shimmering hot, lay a few of the pork chops into the skillet. Cook them for 4 minutes so they become brown and crisp on the bottom. Cook the chops in batches since they won't all fit into the skillet.

Avoid turning or moving the chops while they're searing.

8. Flip and sear the pork chops for 4 more minutes. Use tongs to flip each pork chop over and continue to cook the other sides over medium-high heat. Cook the chops until they become browned and crunchy. Sear the remaining pork chops in batches.

9. Bake the crispy pork chops for 25 minutes. Transfer the seared pork chops to the prepared baking dish. Put them in the preheated oven and bake the chops until they're cooked to at least 145 °F (63 °C).

If you'd like well-done pork chops, cook them for about 5 minutes longer. Check the centers to see if they're as cooked as you like.

10. Rest the chops for 3 minutes before you and serve them. Once the chops have reached your desired temperature, remove them from the oven and cover them loosely with aluminum foil. Rest the chops for 3 minutes and serve them immediately. Serve the chops with roasted potatoes, gravy, cornbread, or cooked greens.

You can store the leftover chops in an airtight container in the refrigerator, but they'll become soggy as they're stored. Store them for up to 3 or 4 days.



Things You'll Need.

Measuring cups and spoons.

9 inches (23 cm) x 13 inches (33 cm) baking dish.

2 shallow bowls.

Large skillet.

Tongs.

Whisk.

Oven mitts.

Instant-read thermometer, optional.

Desember 16, 2019

How to Made A Giant 30-Pound Burger

How to Made A Giant 30-Pound Burger.

A hamburger (also burger for short) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun.

1. Giant Stuffed Burger Recipe

Ingredients for 8 servings.
1 lb bacon (455 g).
2 tablespoons salted butter.
1 large onion, thinly sliced.
3 lb ground beef (1.5 kg).
1 tablespoon garlic powder.
1 tablespoon paprika.
1 tablespoon salt.
1 teaspoon pepper.
oil, for greasing pan.
2 cups cheddar cheese (200 g), grated and divided.
2 cups monterey jack cheese (200 g), grated and divided.
1 cup fresh parsley (40 g), chopped, divided
lettuce, to serve.
tomato, sliced, to serve.
8 rolls, to serve.

Preparation.
Preheat oven to 350˚F (180˚C).
On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
Bake for 30 minutes, or until desired crispiness has been reached.
In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
Remove from heat and place skillet in the oven to finish cooking for 5 minutes
Remove from pan using spatulas and place on a cutting board for serving.
Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
Enjoy!

2. Giant Party Cheeseburger.

INGREDIENTS.
3 lb. ground beef.
1 c. bread crumbs.
2 large eggs.
2 tbsp. Worcestershire sauce.
3 cloves garlic, minced.
1/2 lb. sliced cheddar cheese.
1 large boule, halved.
2 c. romaine lettuce.
ketchup.
mustard.
2 large tomatoes, sliced.
1 c. pickle coins.
Baked French fries, for serving (optional).


DIRECTIONS.
Preheat oven to 350° and line a large rimmed baking sheet with foil. Spray foil with cooking spray.
In a large bowl, combine ground beef, bread crumbs, eggs, Worcestershire sauce, and garlic and season with salt and pepper. Mix with your hands until evenly combined.
Transfer meat mixture to the prepared baking sheet and form the mass into an extra large patty. It should be about 1” bigger in diameter than your bread. Bake until the meat is browned and cooked through, 50 to 55 minutes.
Using paper towels, blot extra grease off and around the patty. Preheat broiler. Cover the entire top of the patty with cheese and broil until cheese is melted, about 1 minute.
Assemble burger: Place the bottom half of the boule bread on a large serving tray. Top with lettuce then place the giant cooked patty on top. Squeeze ketchup and mustard all over the patty, then top with tomatoes and pickles and place top half of the bread on top.
Slice into wedges and serve warm with french fries.

Juli 13, 2020

how to making a giant cupcake cake with a mold

How to Making a Giant Cupcake Cake with a Mold.

If you’re looking to get creative with your baking, a cupcake cake is a great way to start! Cupcake cakes look great, but only require a regular cake recipe, some gluing with frosting, and a creative mind. You can carve a giant cake into cupcake shape or arrange lots of small cupcakes into a unique shape or pattern for any occasion. No matter what kind of cupcake cake you choose, your taste testers will love the shape and flavor of this delicious dessert.

Ingredients.

Makes 1 giant cupcake cake.

2 15 to 16 oz (430 to 450 g) cake mixes.

2 3 to 4 oz (85 to 113 g) instant pudding mixes.

8 eggs.

2 cups (470 mL) water.

2⁄3 cup (160 mL) of vegetable oil.

Icing.

Makes 10-12 servings.

2 cups (470 mL) butter.

6 cups (1,400 mL) powdered sugar.

2 tablespoons (30 mL) whipping cream.

2 teaspoons (9.9 mL) vanilla or almond extract.

A few drops of food coloring (optional).

Steps.

1. Get a large silicon cupcake cake pan. The easiest way to make a giant cupcake is to use a specialized, two-part silicone pan. One side of the pan will be the bottom of the cake, with accordion folds along the sides to make it look like a paper cupcake liner. The top will be dome-like with a point, mimicking the shape of a regular cupcake.

You can find a cupcake cake pan online or at a specialty baking store.

2. Preheat your oven to 325 °F (163 °C). Let it warm up as you prepare you batter.

3. Coat your cupcake pan with non-stick spray. Spray the pan carefully, making sure to completely cover the accordion folds in the pan. You can also brush on a liquid non-stick product, which might give you fuller coverage.

4. Mix all batter ingredients in a separate bowl. Pour your cake mixes, pudding mixes, eggs, water and oil to a bowl. Use a mixer on a medium setting or a wooden spoon to mix until the batter is thick but pourable.

You can also make your cake from scratch using your favorite Pound cake recipe. Make sure you make enough to fill up your mold. If you’re not sure how much your recipe will fill, double the recipe just to be safe.

5. Measure your batter and pour it into the pans. Pour 2.5 cups (590 mL) into the top, dome-like part of the cupcake, and 3.5 cups (830 mL) for the bottom. The pans shouldn’t be totally filled; your cake will rise to fill the rest of the space.

6. Bake your cakes at 325 °F (163 °C) for 1 hour. After half an hour, remove the cakes and put a loose tent of aluminum foil over the top part of the cupcake, then place them back in the oven for the remaining half hour. This will prevent it from cooking faster than the bottom part and becoming dry.

When the hour is up, stick a toothpick into the cake. If it comes back wet, stick the cake back in at 5 minute intervals, continuing to use the toothpick to see if it’s done. When the toothpick comes back dry, your cake is ready to go!

7. Let your cakes cool in the pan for ten minutes. Then, remove the cakes from the pans and place them on a baking sheet. Let them finish cooling for about 10-15 minutes.

8. Cut off the tops of your cakes to make them straight and level. To make sure you cut at the right height, place the cakes back in the cooled pan. Cut both the dome and the base cakes so that they’re the same height as the cake pans.

Use a long, flat, serrated knife for the most even cut.

9. Mix up your icing. Microwave your butter for 10-30 seconds until it’s slightly soft but not melted. Use a mixer on a medium setting or a wooden spoon to mix it with sugar in a large bowl until light and fluffy. Stir in the whipping cream, vanilla, and any food coloring you want. Keep stirring until the frosting is thick but spreadable.

If you want to use different colors in your pattern, separate the frosting evenly into different bowls, then add your desired food coloring to each bowl.

10. Frost the top of the bottom cake and place the other cake on the icing. Spread a layer of medium thickness onto the bottom portion of the cake, then set the top portion firmly on top. The frosting should “glue” it into place.

11. Ice the rest of the cake and add sprinkles. You can ice the full cake, or just do the top portion to make it look more like a cupcake. Use a piping bag to spread the frosting in rosette patterns to add texture, or do a simple swirl. Add some sprinkles on top to complete your delicious cupcake cake!

Things You’ll Need.

Silicon cupcake cake pan.

Non-stick spray.

Large mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Aluminum foil.

Baking sheet.

Knife.

Piping bag.

Sprinkles.

Desember 22, 2019

how to make baking soda crystals

How to Make Baking Soda Crystals.

Baking soda is a white powder that’s often used in baking, for cooking, and for other purposes around the house. Baking soda can also be used in some fun experiments, including making crystals. Making baking soda crystals is a fun project, and because you only need a few supplies, the hardest part of the experiment is waiting for the crystals to grow! All you need for this experiment is baking soda, water, string, and some glass jars.

Ingredients : 2 cups (470 ml) water, ¼ cup (55 g) baking soda, Food coloring (optional).

Part 1 Making the Baking Soda Solution.

1. Boil the water. To make baking soda crystals, you start by making a water solution that’s saturated with baking soda. The baking soda will dissolve better in warm water. Measure 2 cups (470 ml) of water into a kettle. Turn on the kettle to boil the water.

Be very careful when using appliances and electronics. Ask a parent, guardian, or adult to help you.

2. Pour the water. When the kettle boils, carefully pour the water into a large heat-proof bowl, glass, or jar. Be very careful not to spill the water, as it’s very hot and can burn your skin. You may want to ask an adult to pour the water for you.

3. Add the baking soda. Sprinkle half the baking soda into the jar with the hot water. Stir the mixture to dissolve the baking soda in the water. Then, add the remaining baking soda 1 teaspoon (5 g) at a time, stirring each time to dissolve the baking soda.

Continue adding baking soda until no more will dissolve in the water and a thin layer of powder forms on the bottom of the jar.

You may need to add slightly more or less baking soda than the ¼ cup (55 g) to completely saturate the water.

4.Cool and divide the water. When the water won’t absorb any more baking soda, set it aside to cool for about 20 minutes. Once the solution has cooled, divide it equally between two small jars or glasses.

Leave the last bit of solution in the original jar, and throw out the undissolved baking soda that’s settled on the bottom.

5. Separate the jars. Select a flat surface where you can leave the jars undisturbed for about a week. Good places include a work table or counter. Place the jars on the table or counter about 6 inches (15 cm) apart from each other. Place a plate between the jars to catch any water that may drip.

The crystals will need several days to grow, and you don’t want to move them once they start growing. That’s why it’s important to find a place now where you can set up the experiment.

6. Color the water. To make colored baking soda crystals, you can add five to 10 drops of food coloring to each jar. Stir the solution to mix the color into it. You can make both jars the same color, or you can color each solution a different color.

If you make each jar a different color, half your crystals will be one color, and the other half will be another color.

7. Cut a piece of string. Baking soda crystals need a medium to form on, and string is great for this. Any type of fabric string will work, like string, twine, or yarn. Use scissors to cut a foot-long (30-cm) length of string.

Always be very careful when using scissors, and make sure you have adult supervision when cutting or using sharp tools.

8. Tie weights to the string. To keep the strings weighted in the baking soda solution, you can tie weights to each end of the string. Good weights include beads and paper clips. Run each end of the string through the hole in a bead or end of a paper clip, and tie a small knot in the string to secure it to the weight.

9. Place one end of the string in each jar of water. Take one end of the string and gently drop the weight into one of the jars. Pick up the other end of the string and drop the weighted end into the other jar. The string running between the two jars should be loose and hanging down slightly, like a smile.

Part 2 Watching the Crystals Form.

1. Leave the jars alone for several days. The baking soda crystals will form as the solution saturates the string and the water evaporates. When the water does evaporate, it will leave behind the baking soda crystals. You can check on the experiment whenever you like, but don’t stir the water or touch the string.

The crystals will need about five to seven days to fully form.

2. Take notes about how much growth happens every day. To find out how quickly the crystals are growing, check on the experiment at the same time every day. Each day, make a note of any changes that have happened since the day before. You can document the experiment by:

Taking notes about the length and thickness of the crystals

Noting the water level in the jars

Making drawings of the experiment

Taking pictures of the project

3. Remove the string and dry the crystals. When crystals have formed on the entire length of the string after about five days, you can remove the string of crystals. Use two hands to grab the string where it attaches to the jars. Carefully pull the string of crystals from the jars and lay it down on a clean plate. Leave the string to dry for several hours.

Part 3 Getting Creative with Crystals.

1. Create stalactites and stalagmites. Stalactites and stalagmites are mineral deposits that often form inside of caves. You can watch how these formations are made by adding extra water to the string when you're creating your crystals:

Each day, remove a spoonful of baking soda solution from one of the jars

Drizzle a few drops of the solution on the center of the string to saturate it

As the water drips onto the plate below and evaporates, baking soda crystal deposits will form that dangle from the center of the string (stalactites) and grow up from the plate below (stalagmites).

2. Grow them in eggs. Place a few drops of your colored baking soda solution into a clean egg shell half. Swirl the water around to coat the inside of the shell. Place the egg on a plate and set it aside for a day or two to allow the water to evaporate. Add a few more drops of water every day. As the water evaporates, the crystals will form inside the egg shell.

3. Make different crystal types. You can also make other types of crystals using the same method as with baking soda crystals. Other crystal types you can make include sugar, salt, and Epsom salt crystals. To make these types of crystals:

Dissolve ⅔ cup of sugar, salt, or Epsom salts in a glass of hot water

Divide the solution between two clean jars.

Cut a piece of string to a length of 1 foot (0.30 m) (30 cm).

Place each end of the string in one of the jars.

Leave the experiment for several days so the crystals can form.

Desember 09, 2019

how to make bakherkhani thool

How to Make Bakherkhani Thool.

The bakherkhani is (may be made thin, crisp and melt down in mouth -- or may be a "puff pastry") a specialty bakery, bread product of Kashmir. This is a common man's snack, accompanied with the Kashmiri tea. The thool is a healthy and hygienic snack, and will make your breakfast a balanced one. This Bakherkhani Thool is a spicy seasoned egg mixture poured over the warm Bakherkhani bread and cooked on both sides.

Ingredients.
2 bakherkhani bread.
2 eggs.
2 onions.
2 tablespoon of Kashmiri red chili powder.
1 tablespoon of salt.
3 tablespoon oil.
Coriander (cilantro) leaves (optional).
Green chilies (optional).

Steps.

1. Chop onions with a knife and keep onion aside.

2. Take an oiled frying pan and be warming one of the bakherkhani, while you prepare the egg mixture. Use a non-stick pan, if you like.

3. Add one tablespoon of chopped onions into a glass bowl. Add half a tablespoon of salt and Kashmiri red chili powder. Mix them well.

4. Separate an egg from its shell, emptying the egg contents into the glass bowl. Mix them well.

5. Keep the warmed bakherkhani ready, on the oiled frying pan/at low heat (one could sprinkle water and cover pan for steaming the bread).

6. Reverse the side of the bakherkhani with the help of a ladle and warm that side also.

7. Pour the blended egg mixture over the warmed bakherkhani.

8. Sprinkle/dribble oil all around on the pan with the bakherkhani.

9. Reverse the sides of bakherkhani. Cook the egg mix one first side. When side one is done/ready, turn it over -- then pour the spicy egg mixture over side two -- turning it over, letting it cook on the second side, also.

10. Remove it from the pan and serve it with your favorite kind of tomato sauce or Kashmiri onion chutney.

11. Repeat the egg mixture preparation and the cooking steps for the other bakherkhani roti and serve, as you like it!

Tips.

You might add fresh or dried coriander (cilantro) leaves and finely sliced green chilies and chopped-tomato also into the egg mixture.

This common breakfast bread can be a nutrient-packed bread by going green, fortifying it with the dried leaf (about 3% to 5% dried coriander leaf, i.e.: 97% to 95% flour).

You can also try flavored rotis, with nuts and fennel baked right into it ("Whoa!")

Sautéed onions will make them sweet, and using milder spice, you may make a more soothing recipe for the child or elderly folks!

Warnings.

Do not allow bakherkhani to be in the frying pan for a long time as this can burn it or dry it, etc. You can sprinkle with water and put a small lid over that part of the pan or griddle, if that is desirable.

Things You'll Need.

Glass mixing bowl.

Knife.

Spoon.

Frying pan (non-stick griddle, optional).

Ladle/spatula.

Januari 27, 2020