how to change your recipes to easy slow cooking recipes

How to Change Your Recipes To Easy Slow Cooking Recipes.

A slow cooker, sometimes known as a crock pot, is an electric appliance that allows you to cook meat, vegetables and spices on a low temperature for approximately 4 to 10 hours. Slow cooking is popular, because it allows you to put ingredients in a pot in the morning, set a timer and arrive back at home in the evening to find the meal ready to serve. If you want to cook your favorite conventional recipes in a crock pot, then you can usually convert them using a few guidelines. Not every recipe can be converted, but if your recipe is usually cooked with a lid, braised or simmered, it can usually be changed with good results. This article will tell you how to change your recipes to easy slow cooking recipes.



Get used to using your slow cooker. Each brand cooks slightly differently, so you should get a feeling for how hot your slow cooker runs even on the low setting. Many people believe that older slow cookers cook at a lower temperature than newer versions.

If you find that your slow cooker runs hot, then you will want to reduce the amount of cooking time listed in the recipe. You may find the vegetables are mushier and meats fall apart, if you do not make the adjustment to slow cooker recipes.



Brown the meat in a frying pan before it goes in your slow cooker. Even if this is not required on your original recipe, it adds a complex flavor to the meat because it seals in the juices. The meat will also hold together better, while it cooks for hours rather than minutes.

You can also dredge raw meat, like chicken breasts or pork cutlets, in an herb and flour mixture. Then brown it on the stove top. The result will be a more crisp, complex flavor.



Adjust the cooking time of your normal recipe. Most recipes should be adjusted to the "low" setting on the crock pot rather than "high." The following times are good guidelines to follow for time adjustments.

If the cooking time is between 15 and 30 minutes on a stove top or in a conventional oven, then set it to cook for 4 to 6 hours on low. You can also set it for 1 and a half to 2 hours on high.

If the cooking time is between 30 and 45 minutes, then set it to cook for 6 to 8 hours on low. You can also set it between 3 and 4 hours on high.

If the cooking time is between 45 minutes and 3 hours, then set it to cook for 8 to 10 hours on low. You can also set it between 4 to 6 hours on high.



Start converting recipes that already use wet heat for cooking. Look for recipes that are stewed, simmered, slow roasted or braised. These recipes will convert easily and with the best results because they use similar methods.



Buy an easy slow cooking cook book. Make sure it includes recipes for slow cooking meats, vegetables, soups, stews and even casseroles. Find the recipe in the book that is most similar to your favorite recipe and model your favorite recipe on it.



Cut the amount of liquid ingredients in half, if you are converting a stew or braising recipe in a slow cooker. The slow cooker traps liquid inside the pot, so extra liquid will result in a soupy texture.

If your recipe does not call for any liquid, and does not contain fatty meats, then add 1/2 cup (118 ml) of broth or water.



Reduce the amount of liquid you put in a converted soup recipe. If the directions say to simmer the soup uncovered, then reduce the liquid by 1/3. If you are directed to simmer it while it is covered, then reduce the amount of liquid by 1/4.



Wait to add your herbs and spices to your recipe, until the end. Herbs tend to break down and disappear over long hours in the cooker, where spices tend to become dominant. To avoid either of these things from happening, add herbs near the end of the recipe, and add extra salt and pepper before you serve.



Place root vegetables into the bottom of the slow cooker. They take longer to cook than other vegetables. Cut them into 1 inch (2.54 cm) pieces and place them underneath meats or other ingredients.



Place dairy ingredients, such as milk, cream, buttermilk or soft cheeses into the slow cooker near the end of the cooking time. Some hard cheeses, such as Parmesan or Swiss may be put in the cooker at the beginning, because they hold together more firmly.



Add cornstarch or flour near the end to thicken the recipe. If you have too much liquid in your pot, remove the lid and turn the heat up to high. You can also drain off the liquid with a baster and reduce it in a pot on the stove.

If you want to add cornstarch or flour to thicken the sauce, create a slurry first. Add a few spoonfuls of flour or cornstarch to a small bowl and mix it with cool water. Make sure there aren't any lumps before adding it to the slow cooker.



TIPS.

Recipes that call for dry heat, such as things that are baked without a cover, will not work well in a slow cooker. Food does not brown, turn crisp, and liquid does not evaporate in this appliance. Slow cookers simmer ingredients in the liquid created by liquid ingredients or in the meat and vegetables.

Use caramelized onions to add flavor to almost any slow cooking dish. If you are unable to find vegetables that will work well in a slow cooker, caramelized onions may add the needed flavor.



WARNING.

Don't lift the lid off the slow cooker until the end of its cooking time. Raising the lid just once drops the temperature and requires you to add additional cooking time to the recipe. It can also spread bacteria, if you are cooking chicken. You will need to experiment with cooking times and keep an eye on it without lifting up the lid.

November 04, 2019

How to Make Nougat

How to Make Nougat.

Nougat is a sweet, versatile confection. Hard nougat can be enjoyed on its own in small chunks, while soft nougat can be added to candy bars, cupcakes, and other treats. The basic procedure for preparing nougat is the same regardless of which texture you prefer; the main difference between soft and hard nougat is merely a change in cooking temperature.

Ingredients Makes 12 to 24 servings.

Basic Nougat : 3 egg whites, 1-1/2 cups (375 ml) granulated sugar, 2/3 cup (160 ml) light corn syrup OR liquid glucose, 1/4 cup (60 ml) water.
Optional Mix-Ins : 2 oz (60 g) unsweetened chocolate, 1/3 cup (80 ml) malted milk powder, 1 cup (250 ml) almonds or other nuts, 1 cup (250 ml) mixed dried fruit, 1/2 cup (125 ml) toffee bits.

Part 1 Part One: Preparations.
1. Line the baking pan. Line the bottom and sides of an 8-inch by 8-inch (20-cm by 20-cm) baking pan with parchment paper. Set it aside for later use.
Alternatively, you could grease the bottom and sides of the baking pan with butter, shortening, or nonstick cooking spray. Using parchment paper will make the pan easier to clean, though.
2. Fill a medium bowl with ice. Place about 3 cups (355 g) of ice in a medium mixing bowl. Set it aside.
The ice may not be necessary, but it's still a good idea to prepare it. If the syrup climbs above the desired temperature while you heat it, you'll need to use the ice to quickly “shock” the temperature back down.
3. Check your candy thermometer. Test the accuracy of your candy thermometer by dipping the tip into boiling water. The temperature should read 212 degrees Fahrenheit (100 degrees Celsius).
Even if your thermometer was accurate the last time you used it, you should still check it again before preparing this or any other confection since your temperature measurements must be precise.
You can still use a candy thermometer that no longer reads the correct temperature. Simply adjust the temperatures in the recipe by the same amount of variation.
4. Melt the chocolate, if applicable. If you want to make chocolate malted nougat, you'll need to chop up and melt 2 oz (60 g) of chocolate before you begin working on the main part of the recipe.
Chop the chocolate into small pieces and transfer it to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each one, until the chocolate is completely melted and smooth.
Set it aside as you work on the main part of the nougat. The chocolate should cool slightly, but not enough to start solidifying.

Part 2 Part Two: Make the Syrup.
1. Combine the sugar, corn syrup, and water. Place these three ingredients in a heavy, medium saucepan. Set the saucepan over medium heat.
2. Cook and stir until the sugar dissolves. Heat the sugar mixture on the stove, stirring continuously, until the sugar granules dissolve and the mixture reaches a boil.
This will usually take about 10 minutes.
If the mixture reaches a boil but sugar crystals are still present on the side of the pan, cover the pan and continue boiling the syrup for 1 to 2 minutes. During this time, the steam should help wash the crystals away.
Alternatively, you can wash down the sides of the pan by scraping them with a wet pastry brush.
3. Allow the mixture to reach the correct stage. Continue cooking the syrup mixture over medium heat until your candy thermometer reads the ideal temperature. For soft nougat, the temperature should reach the soft ball stage and read 238 degrees Fahrenheit (114 degrees Celsius). For hard, chewy nougat, the temperature should reach the soft crack stage and read 275 degrees Fahrenheit (135 degrees Celsius).
This will usually take anywhere from 6 to 12 more minutes.
When preparing soft nougat, you can actually cook the sugar syrup up to 245 degrees Fahrenheit (118 degrees Celsius). Similarly, you can allow the sugar syrup to reach 300 degrees Fahrenheit (149 degrees Celsius) when preparing hard nougat.
If the temperature climbs above your ideal degree range, though, quickly stop the cooking process by sticking the bottom of the pan into your prepared bowl of ice.

Part 3 Part Three: Combine the Syrup and Meringue.
1. Beat the egg whites. As the syrup mixture heats up to the indicated temperature, place the egg whites in a large heat-resistant bowl and beat them with an electric mixer until stiff peaks form.
For hard, chewy nougat that retains its on shape, beat the egg whites until stiff, glossy peaks form. If you'd prefer soft, fluffier nougat, you only need to beat the egg whites until they become frothy.
Note that you can beat the egg whites before you start to cook the syrup if doing so makes you feel more comfortable. They should hold even if you don't use them immediately, and once the syrup reaches the correct temperature, you'll need to work quickly.
2. Temper the egg whites with hot syrup. Once your egg whites are ready and your syrup is hot enough, pour one splash or ladle-full of hot syrup into the egg whites. Mix it into the egg whites using your electric mixer.
If using a stand mixer, set the mixer on low speed before you begin adding the egg whites. If using a hand mixer, begin mixing on low speed immediately after adding the egg whites.
Try to pour the syrup as close to the side of the bowl as possible without actually touching the side.
3. Pour in the remaining syrup. Once you've blended the initial batch of syrup into the egg whites, pour the rest of the syrup in while continuing to beat the mixture at low speed.
Pour the syrup slowly, but try to keep a steady, continuous stream. Continue at slow speed until all of the syrup has been added.
4. Beat until the mixture holds its shape. Once the syrup and egg whites are just barely combined, increase the speed of the mixer to medium and beat for another 2 to 3 minutes, or until the mixture seems thoroughly combined and stiff.
Stiff peaks should form regardless of whether you choose to make hard or soft nougat, but if you started with stiff peaks before you added the syrup, you should notice that the stiff peaks look less glossy during this stage than they did initially.

Part 4 Part Four: Allow the Nougat to Set.
1. Add any desired mix-ins. Once stiff peaks form in the nougat, you should add any mix-ins you wish to use.
To create chocolate malted nougat, add your 2 oz (60 ml) of melted chocolate and 1/3 cup (80 ml) of malted milk powder. Blend in the ingredients using your electric mixer at low speed.
To create bars of chewy nougat with crunchy mix-ins like almonds, dried fruit, or toffee bits, simply add the desired ingredient to the nougat and stir or fold it in using a spatula. You can mix and match or stick to one mix-in, but try not to exceed more than 1-1/2 cups (375 ml) either way.
2. Pour the nougat into the prepared baking pan. Regardless of whether you added any mix-ins, pour the stiff nougat mixture into your lined baking dish. Use a spatula to even out the surface of the nougat.
3. Flatten hard nougat. When preparing hard nougat, place another sheet of parchment paper over the surface of the nougat. Gently press on the nougat through the paper to smooth out the top.
Do not do this if you're preparing soft nougat, however, since the parchment paper will be harder to peel away later.
Leave the parchment paper on the nougat until the mixture cools down.
4. Let it cool down. Allow the nougat mixture to sit out at room temperature until it cools. You'll likely need to wait for several hours.
Soft nougat can be cooled in your refrigerator, but you should always cool hard nougat at room temperature.
During this time, the nougat should set to its final consistency. Hard nougat will actually become too hard to press into. Soft nougat will become more firm, but it should not harden completely.
5. Cut hard nougat into pieces. If you prepared hard nougat, you can cut it into pieces once it cools.
Remove the nougat from the baking pan and peel off the parchment paper from both sides.
Use a sharp knife to cut the nougat into squares. You'll need to rock the knife back and forth to force it through the confection.
6. Store the nougat in an airtight container. Transfer the nougat to an airtight container and store it at room temperature for three days to one week.
For hard nougat, wrap the individual pieces of nougat in wax paper to prevent them from sticking together. You should also keep a layer of wax paper on the bottom of the container and in between stacked layers. Hard nougat should remain good for one week.
For soft nougat, use it immediately or spoon the entire batch into the container and seal tightly. Soft nougat will usually last for about three days.
Note that either type of nougat can remain good for about two months if stored in the freezer. Thaw the frozen nougat for one hour in your refrigerator before using it, though.

Community Q&A.

Question : Can I make this without wax paper?
Answer : You can make it without wax paper, but if you want to keep them from sticking together or save for a few days, wax paper is needed. Also, lining the pan and topping the nougat with wafer paper (also called edible rice paper, even though it’s made from potato starch) makes it easier to work with.

Tips.
Lining the pan and topping the nougat with wafer paper (also called edible rice paper, even though it’s made from potato starch) makes it easier to work with.

Things You'll Need.

8-inch by 8-inch (20-cm by 20-cm) baking pan.
Parchment paper.
Medium bowl of ice.
Candy thermometer.
Microwave-safe bowl (optional).
Heavy medium saucepan.
Mixing spoons.
Pastry brush (optional).
Electric stand mixer or electric hand mixer.
Large heat-resistant mixing bowl.
Spatula.
Wax paper (optional).
Sharp knife (optional).
Airtight container.

Mei 30, 2020

how to fire roasting tomatillos

How to Fire Roasting Tomatillos (Broiler Version).

Tomatillos are small, green, tomato-like fruits that are common to Mexican and Tex-Mex cuisines. They are easy to roast, and after roasting them, you can eat the tomatillos alone or add them to sauces and salsas.





Preheat the broiler. Switch on your broiler and let it heat up for 5 to 10 minutes.

Most broilers only have two settings: "on" and "off." If you broiler has "high" and "low" settings, though, switch it to the "low" option.

Prepare a broiler-safe baking sheet or baking dish by spraying it lightly with a thin coat of cooking spray.



Slice the tomatillos in half. Use a kitchen knife to cut each tomatillo in half from side to side. Arrange the halves on your prepared cooking sheet.

A horizontal cut is preferable to a vertical cut.

The halves should be cut-side up on your cooking sheet and kept to a single layer. Do not stack them or overlap them in multiple layers.



Coat with cooking spray. Thoroughly spray the exposed sides of the tomatillos with an oil-based cooking spray. Flip the halves over so that the cut sides are now face-down, and spray the skin sides, as well.

The pieces do not need to be dripping wet with cooking oil, but the surfaces should all be covered.

In the absence of cooking spray, you could drizzle a little vegetable oil over the surfaces or brush the oil on with a pastry brush.



Broil the tomatillos for 8 minutes. Place the tray of tomatillos in your preheated broiler and cook them for about 8 minutes, or until the skins begin to brown and shrivel.

At this point, you should remove the tray from the broiler and flip the halves over to the other side.



Broil for another 5 minutes. Place the tomatillos back into your broiler and continue roasting them for another 5 minutes, or until the skin side is charred and blistering.

The flesh of the tomatillos will be very soft at this point.



Cool before use. Remove the roasted fruit from your broiler and let the halves rest at room temperature until they are safe to handle with your bare hands. Use as desired.

You can peel the skins off after cooking the tomatillos, if you so desire, but charred skins can enrich the flavor of sauces, salsas, and other recipes with a smoky taste.



Things You'll Need.

Fire Roasting (Broiler Version).

Baking dish or baking sheet.

Knife.

Tongs.















How to Fire Roasting (Grill Version).





Cut the tomatillos in half. Slice the tomatillos with a kitchen knife. Cut them into horizontal halves--side to side—rather than cutting them vertically—from top to bottom.



Preheat the grill.[3] A charcoal grill is usually preferred, but you can use a gas grill, as well.

If using a gas grill, preheat all the burners to a medium-high temperature. Allow the grill at least 10 to 15 minutes to reach an ideal heat.

If using a charcoal grill, light a full chimney of charcoal on fire. Once the coals are covered with gray ash, pour them out into your grill and spread them across the bottom.



Spray the cooking grate. Remove the grate from the grill and coat it in cooking spray. Place the grate back inside the grill when done.

If you do not have cooking spray, you could also coat the grate with vegetable oil.

Make sure that the grate is also clean before you oil it.



Grill the tomatillos. Place each tomatillo half on your oiled grill grate cut-side down. Grill them until they begin to soften.

By this point, the cut sides and skins should both be brown.



Flip and continue grilling. Use tongs to turn the halves so that they are cut-side up. Continue grilling for another few minutes or until they have completely softened.

The skins will usually be charred and blackened by this point.



Cool to room temperature. Remove the tomatillos and place them in a bowl or on a cutting board sitting out at room temperature. Let them cool until they are safe to handle with your hands.

The skin can affect the texture of your final dish, so if desired, you can peel the skin off your tomatillos after cooking them. Since charred skins contribute a smoky flavor to finished sauces and dishes, though, many cooks prefer to leave them intact.



Things You'll Need.

Fire Roasting (Grill Version).

Grill.

Fuel (propane or charcoal, lighter fluid, and lighter).

Tongs.





How to Fire Roasting (Culinary Torch Version).



Hold each tomatillo with tongs. Grab a whole tomatillo with long-handled tongs. Make sure that you have a firm grasp on the fruit.

To prevent yourself from getting burned, you may also want to slip on a flame-resistant oven mitt.

Alternatively, you could place the tomatillo on a heatproof surface.



Apply heat from a culinary torch. Switch on the culinary torch and apply the flame directly to the surface of the tomatillo. Torch the skin for several minutes until it blackens and cracks.

Make sure that you turn the tomatillo as you torch it so that the flame can touch it from all sides. If you do not rotate the fruit, it may cook unevenly.

Note that the tomatillo will also become very soft as you roast it.



Cool before use. Turn off the flame and place the tomatillo in a dish. Let it rest at room temperature until it is cool enough to handle with your bare hands, then use or eat as desired.

You can easily peel off the charred skins if you do not like the flavor and texture, but the skins are perfectly edible and can be left on if you choose to do so. Moreover, the skins take on a smoky flavor when charred, so they may even enhance the overall taste of a sauce or salsa.



Things You'll Need.

Fire Roasting (Culinary Torch Version).

Small culinary torch.

Long-handled tongs.

Fire-resistant oven mitt.

November 11, 2019

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 Glaze Cherries

How to Glaze Cherries.

Glazed cherries are coated in a sugar syrup that makes them very sweet and even slightly bitter. Maraschino cherries are most commonly used for glazing, but you can also glaze fresh cherries after cleaning them. The syrup is easily made by mixing sugar and water, but you can add other ingredients for additional flavors. Throw your cherries into the pan and let them soak up the glaze!

Ingredients Maraschino Cherry Glaze : 16 oz (450 g) jar of maraschino cherries, 3.38 oz (96 g) white sugar.
Ingredients Fresh Cherry and Lemon Juice Glaze : 1 lb (0.45 kg) cherries, 1 1⁄2  c (350 mL) water, 4.5 oz (130 g) granulated sugar, 1 US tbsp (15 mL) lemon juice., 1⁄4  tsp (1.2 mL) almond extract.

Part 1 Cleaning Cherries for Cooking.
1. Tug the stems off all of the cherries. Cherry stems can usually be pulled off by hand, so they shouldn’t be much of a problem. If you have any trouble with them, slice them off with a sharp paring knife. Remove the entire stem, but leave the cherry whole.
Frozen and jarred cherries typically come without the stems and stones, so using them can save you a little time.
2. Remove the stones from all of the cherries. Pitting is the most labor-intensive part of preparing fresh cherries. The cherries need to be kept whole as much as possible. To make the process easier, use a cherry pitter. You put each cherry in the device, press the handle, and it separates the stone without ruining the cherry.
If you don’t have a pitter, remove the cherries by hand. An easy way to do this is to set a cherry on top of a narrow-necked bottle. Using a wood skewer or chopstick, push down on the cherry’s center from above.
Another way to remove the stones is through cutting. Using a sharp paring knife, cut into the bottom of the cherry. Squeeze or pull out the stone.
3. Drain jarred cherries and reserve the juice. Jarred cherries are a valid option for glazing that can save you some preparation work. Jarred cherries come in a sugary juice that can be used to give the glaze extra flavor. Preserve at least 1⁄4  c (59 mL) of the liquid, using it in place of water in your glaze.
If you choose fresh or frozen cherries, don’t worry about the juice. It isn’t essential, but making use of it is better than letting it go to waste if you have it.

Part 2 Maraschino Cherry Glaze.
1. Combine cherry juice with sugar in a saucepan. Pour 1⁄4  c (59 mL) of the juice from a jar of cherries into a small saucepan. Stir in approximately 3.38 oz (96 g) of white sugar for the glaze.
If you don’t have cherry juice, replace it with water. The glaze will come out about the same.
2. Dissolve the sugar for 3 minutes over medium heat. Stir the mixture occasionally to encourage the sugar to dissolve in the water. It shouldn’t take very long. When most of the sugar disappears, the liquid is ready for the cherries.
3. Stir in the cherries and boil them. Add 16 oz (450 g) of cherries to the sugar water, then turn the heat up to a high setting. Wait for the liquid to begin to bubble rapidly.
4. Cover and simmer the cherries for about 1 hour. Turn the heat down to a medium-low setting. The liquid should still have some bubbles gently coming to the surface as it cooks. Stir the mixture every 10 minutes to encourage it to cook evenly. When the cherries are done cooking, they will look wrinkly and feel firm to the touch.
Check the cherries while you stir them. Depending on your stove, the cherries could finish cooking before the hour is up.
5. Remove the pan from heat and let the cherries cool to room temperature. Take the cover off the pan and set it aside. Give the cherries and syrup plenty of time to cool. This can take between 30 minutes to 1 hour. You shouldn’t be able to feel any heat coming from the pan when you move your hand near it.
To make sure the cherries have cooled, stick a kitchen thermometer in the sauce. It should be around 72 °F (22 °C).
6. Scoop out the cherries and lay them on paper towels. Set out a sheet pan or plate and cover it with the paper towels. To move the cherries, pick them out of the sauce using a slotted spoon or strainer. Let the excess glaze drain off the cherries before you eat them.
The syrup left over in the pan isn’t needed, but you can use it as a cherry-flavored topping for ice cream, pancakes or other dishes.
7. Store leftover cherries in the refrigerator for up to 6 months. Glazed cherries are fine as a snack, but they also go well with ice cream and numerous other desserts. Move any cherries you don’t eat right away to an airtight container. Store it in a cool, dry place to preserve the fruit.
Store any leftover syrup the same way. Both the cherries and the syrup should last at least 2 weeks.
Freezing the cherries may work too, but the cold hardens the sugar and causes the flavors to intensify. You can soften the cherries by soaking them in a sugar syrup such as corn syrup.

Part 3 Fresh Cherry and Lemon Juice Glaze.
1. Combine the cherries and other ingredients in a large saucepan. Clean 1 lb (0.45 kg) of fresh or frozen cherries and add them to the pan. Stir them into 1 1⁄2  c (350 mL) of water, about 4.5 oz (130 g) of granulated sugar, and 1 US tbsp (15 mL) of lemon juice.
You can add different ingredients to flavor the glaze. For instance, orange juice can add tartness to sweeter cherries. You can add spices like cinnamon and star anise for more flavor. Even ingredients like liquor or apple juice can be useful.
2. Heat the pan over medium-high heat until the liquid starts to boil. Crank up the heat and wait for the mixture to rapidly bubble. This should happen within about 3 minutes, although the time may vary depending on your stove.
3. Reduce the heat to medium-low and cook the glaze for 35 minutes. Keep the glaze at a warm temperature and stir it frequently as it cooks. The sugar will dissolve completely during this time. When the glaze is done, it will thicken into a syrup.
The cooking time may vary depending on your stove and heat setting. Check the glaze about 25 minutes in to prevent overcooking.
The syrup’s temperature should be around 220 °F (104 °C), which you can check with a thermometer.
4. Remove the pan from heat and stir in almond extract. For additional flavor, mix 1⁄4  tsp (1.2 mL) of pure almond extract into the pan. Make sure the pan is away from your stove’s hot burner so the glaze begins to cool.
Changing the glaze’s flavor is difficult after it solidifies. Add liquid ingredients such as fruit juice before then and cook the glaze a little longer. You can leave out the almond extract if you wish.
5. Cool the glaze until it reaches room temperature. Set the glaze aside on your stove. Give it 30 minutes to 1 hour to solidify into a consistent glaze. You can test the glaze by putting your hand over the pan. If you feel heat coming off of the pan, give the glaze more time to cool.
Also use a thermometer to test the glaze. It should be around 72 °F (22 °C).
6. Strain the cherries for 1 hour to remove excess glaze. An easy way to do this is by setting a strainer over a bowl. Dump the pan’s contents into the strainer, then wait. Any leftover liquid will drip into the bowl, leaving you with juicy, red cherries.
The syrup isn’t needed once it is separated, but you can still find use for it. Try adding it to ice cream, waffles, or other baked goods.
7. Store the cherries in the refrigerator for up to 6 months. Keep them in an airtight container so they aren’t affected by moisture. In a cool environment, they last at least 2 weeks, but usually much longer. You can store the drained syrup the same way.
You can store the cherries in the syrup. Soak the cherries in the glaze for about 3 days to deepen the flavors.
Freezing the cherries and syrup is possible but usually not recommended. The cold temperature may cause the sugar to crystalize.

Community Q&A.

Question : I want to pour the glaze over a chocolate Bundt cake. Will the glaze be thick enough to do so? If not, what can I use to have a thicker sauce?
Answer : The glaze should be thick enough, but if it isn't, you can add some cornstarch.

Tips.

Choose frozen, canned, or jarred cherries to avoid prep work. Pitting cherries isn’t difficult, but it can feel a little tedious.
Avoid cooking sugary glazes rapidly at a high temperature. Once the glaze begins to solidify, make sure you reduce the heat to a low setting to avoid burning.

Warnings.

Sugar can burn easily if it is cooked at a high temperature. Turn off the heat if you smell it burning. Let it cool before throwing it away.
Things You’ll Need.
Cleaning Cherries for Cooking : Sharp knife, Cherry pitter or skewer, Colander for jarred cherries
Maraschino Cherry Glaze : Small saucepan, Saucepan lid or cover, Stirring spoon, Measuring cup, Stove, Slotted spoon or strainer, Baking sheet or plate, Paper towels.
Fresh Cherry and Lemon Juice Glaze : Large saucepan, Stove, Stirring spoon, Measuring cup, Strainer.

Juni 05, 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 coconut flour

How to Make Coconut Flour.

Coconut flour is a soft flour made from the pulp left over after producing coconut milk. It's a popular gluten-free, protein-rich substitute for traditional wheat flours. Best of all, you can easily make your own at home.

Ingredients : 1 ripe coconut, 4 cups (1 L) water.

Part 1 Removing the Coconut Meat.

1. Drill a hole into the coconut. Cut a hole through one of the eyes or indentations of the coconut.

A power hand drill is one of the easiest ways to cut a hole into the coconut, but if you do not have one, you could also use a corkscrew, screwdriver, or metallic skewer, instead.

Worst case scenario, you can use a hammer and a nail. Pound the nail into the coconut using the hammer. Then, using the back end of the hammer to lift the nail back out, creating a hole.

Create your hole in one of the three "eyes" of the coconut. These spots are the thinnest spot on the outer shell and the easiest to drill through.

It may help to hold the coconut on a non-slip surface, like a cutting board or kitchen towel, to prevent it from slipping around as you attempt to drill through it.

2. Drain the coconut water. Tip the coconut upside-down so that the liquid in the center drains out.

Coconut water can be used for cooking purposes or served with ice as a beverage, but if you have no plans for the coconut water, simply discard it by pouring the water down the drain.

3. Break the coconut open. Place the coconut in a large plastic bag or wrap it securely in a kitchen towel. Strike the coconut through the bag or towel using a wooden rolling pin or hammer until it breaks in two.

For best results, place the coconut on a cement floor, sidewalk, or other equally hard surface. Do not use a kitchen counter since you may accidentally damage the counter as you strike the coconut.

Use as much force as possible to strike the coconut in the direct middle. Some will open quickly, while others may take more effort.

You could also open the coconut by striking its center on a sharp rock or by sawing it in half with a hand saw. If using a saw, saw down the center seam that passes in between the eyes of the coconut.

4. Cut out the coconut flesh. Use a standard butter knife or small paring knife to cut the white meat away from the hard outer shell.

Cut through the meat by making a cut from the inside all the way through to the shell. Use your fingers or the tip of the knife to pry the meat off the shell in chunks.

To make the process easier, cut the meat into v-shaped sections or cross-hatched sections, creating pieces inside the shell that can be readily removed.

You might be able to wedge a metal spoon or dull knife in between the meat and the shell without making any slices through the center of the meat. If you can, try lifting the meat away from the shell after wedging the utensil in the gap.

5. Peel off the brown skin. Use a vegetable peeler to remove the thin layer of brown skin on the outside of the white coconut meat.

If you successfully removed all of the flesh from the shell, there will be a brown skin on the portion of the flesh that touched the shell. This part needs to be removed before you can prepare the coconut for flour or any other use.

Part 2 Straining the Liquid.

1. Transfer the coconut meat to a blender. If the pieces of meat are too large to fit into your blender, cut them into smaller portions using the same butter knife or paring knife used to cut the meat from the outer shell.

If desired, you could use a food processor instead of a blender. Make sure that the food processor is large enough to hold both the coconut and the water you will be adding to it, however.

2. Add 4 cups (1 L) of boiling water. Fill a tea kettle or saucepan with 1 quart (1 L) of water and bring the water to a boil over high heat. Pour this water into the blender.

The water should completely cover the coconut.

Strictly speaking, the water does not need to be boiling, but boiling water will soak into the coconut quicker than cool or room temperature water.

To accomplish the same level of absorption using cool or room temperature water, let the coconut meat soak in the water for 2 hours before pressing forward.

3. Blend on high speed. Pulse or blend the water and coconut for 3 to 5 minutes, or until the pulp is fairly smooth.

The pulp will not be "puree" smooth, but there should be no large chunks of coconut remaining or any soupy areas. The water and coconut should be evenly blended and dispersed throughout.

4. Let cool slightly. Wait another 3 to 5 minutes to allow the pulp time to cool to the touch.

If you do not give the pulp time to rest, you may burn your fingers when you try to strain it. Note, however, that this is not an issue if you used cool or room temperature water. In that instance, the pulp can be strained immediately.

5. Strain the coconut milk out through a nut milk bag. Pour the contents of the blender through a nut milk bag. Collect the milk in a bowl placed beneath the bag and save the pulp retained inside of the bag for your flour.

If you do not have a nut milk bag, you could use a cheesecloth. Arrange the cheesecloth into a mesh strainer and pour the contents of the blender through the cheesecloth and strainer. As before, collect the milk in a bowl placed beneath the bag and use the pulp for your flour.

You will not need the coconut milk any longer for this particular project. The coconut milk can be discarded, if desired, but you can also drink the milk or use it for cooking purposes as a substitution for dairy milk.

Part 3 Dehydrating the Coconut Pulp.

1. Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius). Meanwhile, prepare a large cookie sheet by laying a sheet of parchment paper over it.

The oven needs to be set to a very low temperature. The objective is to dehydrate the coconut pulp without toasting or burning it. The only way to do this in your oven is to bake the coconut at as low a temperature as possible.

Do not use cooking spray. The surface of the cookie sheet needs to be dry.

Do not use aluminum foil. The delicate coconut taste can be affected by the metallic taste of foil.

2. Transfer the coconut pulp to the baking sheet. Spread the strained coconut pulp out over the parchment paper, forming it into a flat, even layer.

Use a fork to break up any large chunks of pulp. The layer of coconut should be as thin as possible.

3. Bake the pulp for 45 minutes. Cook the pulp until it feels completely dry to the touch.

After pulling it out of the oven, let it cool off for 1 or 2 minutes. Carefully touch it with your hands. If it feels perfectly dry, the coconut is ready. If you can still feel some moisture, you should put it back into the oven for a few more minutes.

Coconut can burn even at low temperatures, so you need to monitor the coconut closely as it dehydrates. Pull it out of the oven at the first sign of toasting or burning.

Part 4 Grinding the Coconut into Flour.

1. Transfer the dehydrated pulp to a food processor. Scrape all of the dry coconut into a food processor or blender.

Do not add any water or other ingredients. It is crucial that the coconut be completely dry as it goes into the food processor or blender.

Make sure that the food processor or blender is completely dry, as well. If you are using the same blender used during the coconut milk part of the process, you will need to wipe the bucket dry using paper towels before you can add the dry, dehydrated pulp back into it.

2. Blend on high. Pulse or blend the coconut for 1 to 2 minutes, or until it appears finely ground.

You may need to use a dry spatula to stir the coconut flour so that all the pieces are exposed to the blades and thoroughly ground up. If you do this, however, pause the pulsing or blending process whenever you put the spatula into the machine.

3. Store the flour in an airtight container until ready to use. You can use the coconut flour immediately, but if you plan to save some of it for later use, transfer it into an airtight container and keep it stored in a cool, dry area.

When stored properly, coconut flour can last up to one year on the shelf.

That said, fresh coconut flour usually tastes better than old coconut flour.

Tips.

To save time, use unsweetened shredded coconut or coconut flakes instead of working with a whole coconut.

Things You'll Need.

Power drill, corkscrew, screwdriver, metal skewer, or hammer and nail

Hammer or wooden rolling pin, Kitchen towel, Large plastic bag, Oven.

Butter knife, paring knife, or metal spoon, Vegetable peeler, Spatula

Kettle or saucepan, Blender or food processor, Parchment paper, Airtight container

Nut milk bag or cheesecloth and mesh strainer, Mixing bowl, Baking sheet.

Desember 05, 2019

how to cook barley

How to Cook Barley.

Barley is a nutty-flavored cereal grain high in fiber and many important minerals. It pairs well with a range of savory flavors, and can be fermented to produce alcohol. Depending on how it's cooked, barley may have a soft or chewy texture. Try the basic cooking method for plain barley below, or experiment with baked barley, barley soup, and barley salad.



Ingredients.

Making Basic Barley.

1 cup (250 ml) pearl or hulled barley.

2 to 3 cups (500 to 750 ml) water.



Preparing Baked Barley.

1 Tbsp (15 ml) butter, 1 cup (250 ml) uncooked hulled barley.

1/2 tsp (2.5 ml) salt.

2 cups (500 ml) boiling water, 1 Tbsp (15 ml) chopped fresh parsley.



Cooking Barley Soup.

2 Tbsp (30 ml) butter, 1 onion, diced.

2 stalks celery, diced.

1 carrot, peeled and diced.

2 cloves garlic, minced.

1 lb (450 g) dried mushrooms, chopped.

1 Tbsp (15 ml) flour, 2 qts (2 L) beef or vegetable broth.

1 cup (250 ml) uncooked whole barley, 2 tsp (5 ml) salt.



Tossing Barley Salad.

2 cups (500 ml) cooked barley, 1/2 cup (125 ml) tomatoes, chopped.

1/4 cup (60 ml) red onion, chopped.

1 cup (250 ml) feta cheese, crumbled.

2 Tbsp (30 ml) red wine vinegar, 1/2 cup (125 ml) olive oil.





Method 1 Making Basic Barley.

1. Place the water and barley in a large pot. Combine both ingredients in a large saucepan, making sure the water covers the barley completely.

You can also substitute broth for water and add salt (to taste) for enhanced flavor, but neither option is necessary.

2. Bring the water to a boil. Place the saucepan on the stove and bring the water to a boil over high heat. Once boiling, cover the saucepan with a lid.

Note that the barley may produce a lot of foam and threaten to boil over the saucepan. Stirring the barley and watching it closely should help minimize the risk of accidental spills.

3. Reduce the heat and simmer for 30 minutes. Pearl barley may finish within 25 minutes, while hulled barley will usually require up to 45 minutes.

If the water boils away prematurely, add more about 1/2 cup (125 ml) at a time.

4. Cook until all of the water has been absorbed. The barley should triple in volume and be soft, yet chewy.

You may need to test the barley every 5 minutes or so near the end of the cooking process until it reaches your desired consistency.

5. Turn off the heat. Allow the barley to sit for 15 minutes without stirring, so that it can continue absorbing any excess water.

If there's still excess after letting the barley sit, you may need to drain the water away.

6. Enjoy. Add the cooked barley to salad or soup, or toss with spices and oil for a delicious side dish.



Method 2 Preparing Baked Barley.

1. Preheat the oven to 375 degrees. Grab a 1-1/2 to 2 quart (1-1/2 to 2 L) oven-safe baking dish. A glass or ceramic one with a lid is ideal.

2. Pour two cups of water into a saucepan. Bring the water to a boil on the stove over high heat.

Note that you may also boil the water in a tea kettle.

3. Place the barley in the baking dish. Pour the boiling water over the barley. Stir to combine.

4. Stir in the butter and salt. Make sure that it is well-combined, then cover the dish with its lid.

If you do not have a lid for your baking dish, cover it tightly with aluminum foil.

5. Bake for 60 minutes. Place the dish in the preheated oven and bake for one hour. Place it on the center rack for best results.

6. Remove the dish from the oven. Lightly fluff the finished barley with a spoon or fork. Spoon it into a serving dish and serve alongside a main course.



Method 3 Cooking Barley Soup.

1. Melt the butter in a large stockpot over medium heat. Meanwhile, prepare your vegetables.

Prepare the onions, carrots, and celery by chopping them into bite-sized pieces.

Prepare the mushrooms by soaking them in hot water. Note that this should be done about 30 minutes in advance. Strain the water, the chop the mushrooms.

2. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions are translucent, about five minutes.

3. Stir in the minced garlic. Cook the mixture for two minutes more, stirring frequently to prevent the garlic from burning.

4. Add the mushrooms. Continue cooking, stirring frequently, until the mushrooms are soft. This should take another five minutes or so.

5. Sprinkle the flour over the vegetables. Lower the heat to medium-low, and sprinkle the flour evenly over the vegetables. Stir the mixture every 30 second for roughly five minutes or until everything seems sticky, thick, and well-coated.

6. Gradually pour the broth into the pot. Turn the heat to medium high and add the broth about 1 cup (250 ml) at a time, stirring to combine well. Bring the soup to a slow boil once all of the broth is added.

Adding the broth gradually should make it easier for the flour to incorporate itself into the liquid, thereby thickening it. Adding the broth all at once may result in clumps or an unevenly thin consistency.

7. Stir in the barley and the salt. Allow the liquid to reach a boil again, then cover the stockpot.

8. Reduce the soup to a simmer. Allow it to cook for one hour, stirring occasionally. The soup is ready to serve when the barley is tender and the soup has thickened.

If desired, you can adjust the seasonings near the end of the cooking time. Consider adding more salt or sprinkling in some chopped parsley as desired.

9. Enjoy. Serve the finished soup while it is still fresh and hot.



Method 4 Tossing Barley Salad.

1. Cook one cup of barley. Follow the instructions for "Basic Barley."

Combine 1 cup (250 ml) uncooked barley with 3 cups (750 ml) water over medium-high heat.

Once boiling, reduce the heat to medium-low and simmer the barley for 30 minutes, or until soft.

Drain, then let the barley cool to room temperature before continuing.

2. Place the cooked barley in a bowl. Add the chopped tomatoes, chopped onion, and feta cheese. Toss well to combine.

3. Combine the red wine vinegar, oil, and a pinch of salt and pepper. Place these ingredients in a separate mixing bowl. Use a whisk to mix the ingredients for one minute, or until the dressing appears evenly combined.

4. Pour the vinegar dressing over the barley. Mix well with a spoon, making sure to coat the salad evenly with the dressing.

5. Serve. For the best taste and texture, enjoy the barley salad immediately after preparing it.

You can also wait for up to two hours before serving the barley salad. Leave it out at room temperature, and serve it at room temperature.





Question : Is barley healthy for you?

Answer : Yes, barley is a healthy addition to your diet. Barley is an excellent source of fiber, carbohydrates and protein. It contains many nutrients, minerals and vitamins, including B1, magnesium, selenium, phosphorous, niacin and copper. It can help lower cholesterol and inflammation.

Question : Can I cook pot barley like pearl barley?

Answer : No, pot, Scotch or unrefined/dehulled barley needs to be soaked before it can be boiled. It is more work than cooking with pearl barley but does have higher levels of nutrition.

Question : Does barley contain gluten?

Answer : Yes, barley contains gluten. It does not contain as much gluten as wheat but it still has some. When made into flour, barley produces a denser, less light baked good than you'd get using wheat, and many cooks prefer therefore to mix it with other flours rather than just use barley flour.

Question : What types of barley are there?

Answer : There are two types of barley you can buy––dehulled barley (also known as scotch or pot barley) and pearl or pearled barley. Dehulled barley is a whole grain which still contains the bran and germ and can be purchased as both whole, dry grain berries or ground into flour. It can also be purchased as flakes. Pearl or pearled barley is barley with the bran removed by polishing, then is steamed to make it easier to cook fast. Like dehulled barley, it can be purchased or made into flour as well and although pearled or pearl barely is not as nutritious as it is missing the bran, it is still very healthy.

Question : What salads can I add barley to?

Answer : Barley can be introduced to any grain-based salad, it can be made into tabbouleh in place of burghul wheat and can also be used instead of or with rice in rice-based salads. It is a nice, filling salad ingredient that is especially useful for vegetarians and vegans needing a protein boost.

Question : What does barley go well with?

Answer : Barley goes well with soups, stews and casserole dishes. It has a creamy texture that goes well with other ingredients like vegetables and meats, and it also absorbs flavors readily. It can also help thicken stews and soups, making it a hearty winter choice. Barley, when cooked and cooled, also makes an excellent salad base.

Question : Can I boil barley?

Answer : You can boil it just like rice, using 3 parts water to 1 part barley. You can boil it on the stovetop or in a rice cooker.

Question : How long should I cook barley in my pressure cooker?

Answer : I have successfully cooked mine in 15 minutes, but it depends on how soft you want your barley.

Question : The barley looks cooked in the vegetable barley soup recipe before adding to the stock and veg. It says use uncooked barley. Do I prep it first, or can I add it uncooked?

Answer : It works either way. The only consideration is if uncooked barley is added, the vegetables may turn out overcooked to a person's taste by the time the barley is tender. Using pre-cooked barley would allow the veggies to remain lightly cooked. Then there is also the matter of the barley being able to absorb more of the vegetable flavor during a longer cooking process. The bottom line is, you are the cook. Use these suggestions as a starting point, then do it as you want to.

Question : Is the barley used in these cooking methods "pearl"?

Answer : Yes. Most barely sold in grocery stores will be "pearl."



Things You'll Need.

Making Basic Barley : Large saucepan, Mixing spoon, Stove.

Preparing Baked Barley : Oven, Stove, Baking dish, Saucepan, Aluminum foil.

Cooking Barley Soup : Stock pot, Knife, Cutting board, Stove.

Tossing Barley Salad : Large saucepan, Mixing spoon, Stove, Large mixing bowl

Februari 20, 2020

How to Make Oats

How to Make Oats.
If you don't have the type of oats called for in a specific recipe, you might be able to make the oats you need from a less-processed form. Since freshly processed oats have more nutrients and a stronger flavor, you may even prefer them over the store-bought variety.

Ingredients.
Rolled Oats from Whole Oats Makes 2 cups (500 ml).
2 cups (500 ml) whole oat groats.

Quick-Cooking Oats from Rolled Oats Makes 2 cups (500 ml).
2 cups (500 ml) rolled oats.

Oat Bran or Oat Flour Makes 1-1/2 cups (375 ml).
2 cups (500 ml) oats (quick-cooking, rolled, or whole groats).

Thick and Enhanced Instant Oatmeal Makes 1 serving.
1/4 cup (60 ml) rolled oats or quick-cooking oats.
1 Tbsp (15 ml) oat flour.
1/8 tsp (0.6 ml) table salt.
1/2 tsp (1.25 ml) sugar.
1 Tbsp (15 ml) powdered creamer (optional).
1 to 2 Tbsp (15 to 30 ml) raisins, dried cranberries, dried blueberries, or other dried fruits (optional).
1/4 cup (60 ml) 2% milk, skim milk, or water.

Method 1 Method One: Rolled Oats from Whole Oats.
1. Steady the machine. Attach the bottom of the roller to the edge of a kitchen counter or table using an appropriately sized vise clamp.
Many oat rollers are sold with a matching clamp for this purpose. The clamp should hold the machine down as you grind the oats, making it easier to operate as a result.
This step is especially important when using a manual oat roller, but many electric versions are heavy enough to remain steady even if you do not clamp them down.
2. Load the machine with oats. Place the oats directly into the hopper at the top of the machine.
Fill the hopper to the top edge, but avoid overfilling it beyond that point. If the hopper is too small to fit the entire portion of oats, work the oats through in separate batches.
3. Choose the setting. Many oat rollers have three settings. Switch settings as desired by turning the regulating knob on the side or back of the machine.
Turning the knob changes the distance between the machine's roller bars, thereby allowing the machine to crush the oats into different sizes.
Generally, the three settings include coarse grind, coarse flakes, and thinly rolled flakes.
Use the "rolled flake" setting for rolled oats that resemble modern store-bought varieties.
If you would prefer larger, old-fashioned rolled oats, use the "coarse flakes" setting.
Choosing the "coarse grind" setting will crush the grains instead of flaking them. The resulting meal will be smaller than the flakes and will generally cook faster, but it should not be used as flour.
4. Turn the crank. Insert the handle into the side of the machine, if necessary, then turn it clockwise to pass the loaded oats through the rollers and into the collection basin.
Whole oats are easy to crush, so turning the handle shouldn't require much strength.
If you use an electric version instead of a manual one, press the "On" button (or its equivalent) to pass the oats through the machine.
5. Collect the oats. Pull the collection basin out from the bottom of the machine. Turn it upside-down into a bowl or other container to collect the newly rolled oats.
Use clean hands to quickly sift through the rolled oats. Most moderate to high quality rollers will crush the oats evenly, but damaged or poor quality machines may produce inconsistent results.
If most or all of the oats are not ground as finely as you would like, you may wish to pass them through the machine again. If only a few grains appear unbroken or too large, however, it might be easiest to simply pick them out and discard them.
6. Use the rolled oats as desired. To enjoy the full benefits of freshly rolled oats, use them immediately or within several days. You can use them to make oatmeal or any other recipe calling for rolled oats.
Freshly rolled oats retain more of their nutrients and natural flavor. The nutritional benefits and taste will gradually decline in quality as the rolled oats remain in storage, though.
If you cannot use the rolled oats immediately, place them into an airtight, freezer-safe container or plastic freezer bag and store them in your freezer for several days to two weeks. Thaw the frozen grains before use.

Method 2 Quick-Cooking Oats from Rolled Oats.
1. Place the oats in a food processor. Pour the rolled oats into the bowl of a food processor. Gently shift the machine from side to side, distributing the oats into an even layer.
Use either freshly rolled oats or store-bought rolled oats for this process.
Keeping the oats in an even layer will make it easier for the blades to reach the separate oats at a consistent pace.
If you do not have a food processor, you could use a blender, instead.
2. Pulse well. Quickly pulse the oats four or five times, or until they appear coarsely chopped. Do not wait until the oats turn into powder.
Operate the machine in short bursts. Each burst should last no longer than one or two seconds.
You can still use the oats for oatmeal if you accidentally grind them down into powder, but the resulting consistency will be mushy instead of chunky.
3. Sift through the oats. Gently stir the oats with a spoon. If there are still large, pieces of oats in the bowl of the machine, pulse the batch again.
Before pulsing the oats again, make sure that the larger pieces are positioned directly next to the blades. Try to stir the smaller pieces further away from the blades to prevent them from breaking down into powder.
If you work in small batches, you may not need a second round of pulsing.
4. Use or store as needed. You can use these quick-cooking oats immediately or store them in an airtight container until needed.
If you're starting with freshly rolled oats, try to use these quick-cooking oats immediately since they will retain more flavor and nutrients.
If you're starting with store-bought rolled oats, you should be able to store these quick-cooking oats in an airtight container at room temperature or in your refrigerator. Mark the container with the expiration date indicated on the original container of rolled oats.

Method 3 Oat Bran or Oat Flour.
1. Choose the oats. To make oat flour, use rolled oats or quick-cooking oats. To make coarse oat bran, opt for whole oat groats.
Note that you should only use whole oats if you have a durable, high-powered blender. Only use hulled oat groats; do not use raw grains.
Whole oat groats can be used to create flour, as well, but they will be much more difficult to work with and will need a longer processing time.
2. Place the oats in a blender. Pour the oats into the blender, then shift the blender from side-to-side until the oats even out and settle between the blades.
If desired, you could use a food processor instead of a blender. Keep the oats in an even layer either way to ensure an even, consistent result.
3. Grind until powdery. Switch the blender onto an appropriate speed, then allow the oats to process until they turn into powder.
Use a medium to high speed when working with rolled or quick-cooking oats. If using whole oat groats, keep the machine on a high speed.
Pause the machine every 15 to 20 seconds. Stir the oats, directing larger pieces closer to the blades, and continue grinding as needed.
Stop processing the oats once they reach your desired consistency. Within one or two minutes, the oats should develop into a coarse to fine powder.
4. Use or store the finished product. You can use the oat flour or bran immediately, but if you don't need it yet, you can also store it at room temperature in an airtight container.
Coarse oat powder can be used as bran meal. Fine oat powder can be used as flour.
To retain the full nutritional value, use bran or flour made from fresh oats immediately.
When starting with store-bought rolled oats or quick oats, keep the finished product until the expiration date marked on the original container of oats.

Method 4 Thick and Enhanced Instant Oatmeal.
1. Combine the dry ingredients. Place the oats, oat flour, salt, sugar, powdered creamer, and dried fruit into a plastic bag. Seal the bag and shake it well to combine the ingredients.
If desired, you could prepare the dry mix ahead of time. Keep the oatmeal mixture in its sealed bag and store it at room temperature. Use it before the expiration date of the quickest-expiring ingredient.
If you plan to eat this oatmeal immediately, consider using freshly rolled oats or quick-cooking oats made from freshly rolled oats. The resulting oatmeal will have a deeper taste and more nutritional value.
The addition of oat flour will create thicker oatmeal. For thin oatmeal similar to the store-bought variety, you may omit this ingredient.
The powdered creamer and dried fruit are both optional.
Plain powdered creamer is better than powdered milk since it lasts longer.
Most dry berries can be used whole. Larger dried fruit should be chopped into 1/2 inch (1.25 cm) pieces or smaller before you add them to the bag.
2. Stir the dry mixture and milk together. Dump the dry oatmeal mixture into a microwave-safe serving bowl. Pour the milk into the bowl, as well, and stir until combined.
Milk creates creamier oatmeal, but if you want to cut calories, you could skip the milk and use an equivalent amount of water.
3. Microwave for 60 seconds. Place the uncovered bowl in your microwave and cook it on full power for approximately 60 seconds.
Note that low-powered microwaves may require a slightly longer cooking time.
Allow the hot oatmeal to rest in your microwave for roughly 15 to 30 seconds before removing it.
4. Enjoy. At this point, the oatmeal should be finished and ready to eat.

Things You'll Need.

Rolled Oats from Whole Oats : Oat roller/flaker/miller (manual or electric), Vise clamp, Table, Airtight container.

Quick-Cooking Oats from Rolled Oats : Food processor or blender, Spoon, Airtight container.

Oat Bran or Oat Flour : Blender or food processor, Spoon, Airtight container.

Thick and Enhanced Instant Oatmeal : Resealable plastic bag (sandwich size), Microwave-safe bowl, Spoon, Microwave.

April 02, 2020

how to make potstickers guo tie

How to Make Potstickers (Guo Tie).

Called "guotie" in Mandarin, and translated to "potstickers" in English, these are a popular type of dumpling traditionally eaten in many Asian countries. Follow the instructions below to make the guo tie completely from scratch, or purchase potsticker or Chinese dumpling wrappers ready-made and make your own filling. The following recipe makes about 20 dumplings, enough to serve as a meal for three or four people, or an appetizer for ten.





Making the Potsticker Wrappers.



Ingredients.

Potsticker Wrappers (alternatively, use storebought wrappers).

2 cups (480 mL) all-purpose flour (have extra on-hand).

1/3 cup (80 mL) boiling water.

2/3 cup (160 mL) room temperature water.

1 egg (optional).

1/4 tsp (1 mL; a small pinch) salt (optional).

1 tsp (5 mL) vegetable oil (optional).



Mix boiling and room temperature water together. The potsticker dough may reach a better consistency if the water is slightly warm.[1] Boil 1/3 cup (80 mL) water, then remove from heat and add 2/3 cup (160 mL) room temperature water.

Alternatively, heat 1 cup (240 mL) water on low heat and remove from heat after one to three minutes. If the water begins to simmer or boil, remove from heat and let cool to slightly above room temperature before using.



Consider adding optional ingredients. While none of these ingredients are required to make guo tie, some recipes call for salt, vegetable oil, and/or egg.[2][3] Stirring roughly 1/4 tsp (1 mL) salt (or a small pinch) into the water may add flavor. The other optional ingredients should be added to the flour instead, before you continue to the next step. Mix the flour with 1 tsp (5 mL) vegetable oil and/or 1 small egg to add flavor and help the dough stick together. Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not end up using all your water in the next step.

If this is your first time making potstickers, you may wish to skip this step to keep things simple. If the wrappers fall apart or taste too bland, you may add one or more of these ingredients in your next attempt.



Mix the water gradually into the flour until it becomes sticky. Put 2 cups (480mL) all-purpose flour into a large bowl. Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden mixing spoon. Stop adding water once the dough feels slightly sticky, and there is no more dry flour visible.

Depending on the brand of flour and the humidity in your kitchen, you may not need to use all of the water you prepared. Keep the extra water around during the next few steps in case the dough dries out.



Knead the dough with your hands until it becomes smooth. Once the dough becomes too sticky to stir, place the dough on a clean, lightly floured surface and knead the flour and water together. The dough should become smooth within a few minutes of kneading. Stop when the dough has no lumps and can be formed into a ball.

Add a light dusting of flour to the work surface or your hands if the dough sticks to them. Knead in more flour if the dough is too wet to work with.

If you see dry flour that isn't mixed into the dough, or if the dough won't stick together into a ball, add a little more warm water and knead it in.

Remember to wash and dry your hands thoroughly before you begin kneading.



Wrap the dough and let it sit 10–30 minutes. Wrap the dough in plastic wrap or place it in a small bowl and cover it with plastic wrap or a damp cloth. This will trap the moisture released by the dough and cause it to soften.[4] Let the dough sit for at least 10 minutes, and preferably for half an hour.

To save time, make the filling while you wait. This step does not have to be precisely timed, so return to the dough once you are done making the filling.



Divide the dough into roughly twenty pieces. Return to the dough after it's had enough time to "relax," or soften into an easily manipulated ball. Pull it apart into small pieces, each one using about 1/20th of the total dough. You may find it easier if you first divide the dough into four large pieces, then cut each of these large pieces into five smaller ones.

Alternatively, you may use your hand to roll out the entire ball of dough into a long log 1 inch (2.5 cm) thick. Cut this log into discs 1/2 inch (1.25 cm) wide.[5]



Roll each piece of dough into a circle. Sprinkle flour over a flat, clean counter or cutting board to prevent the dough from sticking. Use a rolling pin to flatten each piece of dough over this surface, creating circles about 3 inches (7.5 cm) across.[6] Use smaller circles if the dough breaks apart or looks translucent, as the dumplings may fall apart if they are rolled too thin.

You can speed up the rolling process by using the heel of your palm to flatten each piece of dough into a roughly circular shape before you roll it out more thoroughly.

Filling the potstickers may be easier if you keep the center of the circle thick and the outside edges thin.



Sprinkle each circle with flour. After each circle is finished, sprinkle both sides generously with flour to prevent sticking, and add it to the stack of finished dough circles. Your dumpling wrappers are now complete.



Keep the wrappers wet. Cover wrappers with a damp paper towel to keep them moist as you work. Once you have made the wrappers, it is best to fill them immediately before they dry out. Store unused wrappers in the fridge if you will use them within a few days, or freeze them and use any time in the next few months.[7]







Making the Filling.



Ingredients Filling.

1/2 lb (250 g) ground meat (pork, shrimp, or beef are all common).

1 cup (240 mL) Napa cabbage, Chinese cabbage, or bok choy (finely chopped).

2 tsp (10 mL) sesame oil or Chinese cooking wine.

1 tsp (5 mL) fresh ginger.

1 tsp (5 mL) fresh garlic.

1-2 stalk(s) green onion.

2 tsp (10 mL) soy sauce.

1 tsp (5 mL) salt.

1/2 tsp (2.5 mL) pepper.

1/4 cup (60 mL) chicken stock (optional).



Finely chop the cabbage. Finely chop the vegetables until you have 1 cup (240 mL). While you can use any hard, leafy, green vegetables, guo tie are traditionally made using Napa cabbage or bok choy. Both of these vegetables are sometimes sold under the name "Chinese cabbage."

If you are making vegetarian potstickers, chop 2 cups (480 mL) of vegetables instead.



Remove excess moisture from the cabbage. Toss the chopped cabbage in 1 tsp (5 mL) salt. Let sit five minutes while the salt draws out moisture, then drain the cabbage in a strainer or colander.[8]



Peel and chop other herbs and vegetables. To add a spicy flavor to the guo tie, peel fresh ginger and fresh garlic, then chop them finely until you have 1 tsp (5 mL) of each. Finally chop one or two stalks of green onion (scallions).



Mix the vegetables and ground meat together. Mix these vegetables in a large bowl containing ground or finely minced meat. In different areas of Asia, ground pork, beef, or shrimp are all commonly used, or a mixture of these.

Wash your hands in warm, soapy water after handling raw meat to reduce the risk of exposure to harmful bacteria. Clean any surfaces or utensils that came into contact with the meat in hot, soapy water once you are done using them.



Add seasonings. Mix in 2 tsp (10 mL) soy sauce, 2 tsp (20 mL) sesame oil or Chinese cooking wine, and 1/2 tsp (2.5 mL) pepper. There are many variations on this recipe, and you may decide to replace some seasonings or add your own. Other common options include 1/4 cup (60 mL) chicken stock or chicken broth, a dash of chili powder, or a dash of Chinese five spice powder.[9]

If you'd like to adjust the seasonings before you make the potstickers, take a small spoonful of filling and fry it in oil until it is browned through. Taste the filling and add more seasoning if necessary.







Filling the Potstickers



Hold a potsticker wrapper on the palm of your non-dominant hand. Take one of your circular potsticker wrappings and place it on the palm of the hand you use least.



Place the filling in the potsticker wrapper. Take approximately 1/2–1 tablespoon (7–15 mL) of filling using a spoon or chopsticks and place in the center of the potsticker wrapper. If the dough is thin or the circles of dough are small, use less filling.



Fold the wrapper loosely around the filling. Fold the potsticker in half to make a half-moon shape, but do not press the edges completely together. Only press the center of the edges together, so the corners of the dumpling are still unattached.

Note: If you are using storebought dumpling wrappers, use wet fingers to dampen the edges until they are soft enough to press together.



Fold a piece of dough at one corner. Grasp one layer of dough at the corner with your index finger and thumb, then fold it toward the center of the potsticker edge, where the two sides of the circle are pressed together.[10] The soft dough should stretch into a classic potsticker pleat or wrinkle. Press the two layers of dough together at the fold to keep it in place.



Repeat until there are three or four folds on each side. Using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge. Press together with the opposite layer of the potsticker. Repeat this until there are three or four folds on each potsticker, and the potsticker is completely closed.







Frying the Potstickers



Heat a pan of oil. Add cooking oil to a wok, flat skillet, or frying pan, just enough to cover the bottom of the pan in a thin layer. Heat over medium heat until the oil begins to shimmer, or when a small piece of vegetable or filling sizzles when placed in the oil.

Use a vegetable oil with a high smoking point, such as canola oil or peanut oil.



Add the potstickers to the hot oil. Carefully drop the potstickers into the pan from a short distance above the oil. Arrange them with a heat-safe utensil so the dumplings are close together but do not touch each other.[11]

You will likely need to cook your potstickers in several batches. Do not pile potstickers on top of each other in the pan, or they may not cook properly.



Reduce heat and cover the pan. Cover the pan, reduce to low heat, and fry for a few minutes until the bottom of the potstickers are crisp and golden-brown. Depending on the temperature of the pan, this could take anywhere from two to seven minutes.[12][13] You may lift the lid to check on the potstickers' progress.

Remove from heat immediately if you smell burning. Use a heat-safe utensil to unstick the potstickers from the pan, and continue after one or two minutes.



Add a small amount of water to the pan. Once one side of the potstickers are brown, lift the lid and pour 1–3 tablespoons (15–45 mL) water onto the pan, just enough to cover the base of the pan with a shallow layer.

Pour the water while rapidly moving in a circular motion around the edge of the pan. This distributes the water evenly and prevents one part of the pan from cooling down too quickly. This also reduces splatter from hot oil and water coming into contact.



Cover and cook for a few minutes more. Cover the pan again and cook on moderate or low heat for 4-5 minutes. Add more water if it boils away before the potstickers are done cooking. Note that you do not need to flip the potstickers at any point in this process; it is intentional that they are only crisp on one side.

Remove a potsticker and cut it open to check that it is done. The filling inside should be browned and fully cooked.



Serve immediately with dipping sauce. Remove the potstickers from the pan and cook additional batches if necessary. Once all the potstickers are cooked, serve them with a sauce of your choice:

Any dark vinegar can be used alone or mixed with an equal amount of soy sauce and a dash of sesame oil.

Mix vinegar with sherry or dry wine and sweet soy sauce for a sweeter dipping sauce.

Black pepper and sliced ginger add a sophisticated flavor, and can be provided with or without a dipping sauce.



Dipping Sauce.

2 tbsp (30 mL) dark vinegar (especially Qing Kiang)..

2 tbsp (30 mL) soy sauce.

1 tsp (5 mL) sesame oil.

Ground white pepper to taste.







Tips.

If you do not wish to fry your dumplings into potstickers, cook them in boiling water for 4–6 minutes instead. This method is also traditional in many areas where potstickers are eaten.

Based on preferences, filling can vary--in components and ratio--from pure meat (pork, shrimp, chicken, etc), to pure vegetables (bamboo, shiitake, cabbage, bok choy, etc), to a mixture of meat and vegetables.

The measurements for the dipping sauce can vary depending on how much sauce you want, as well as how salty or sour you would prefer the sauce to be. Feel free to experiment!



Things You'll Need.

Large bowl.

Mixing utensil.

Cling wrap.

Wok, frying pan, or flat skillet.

Lid that fits over the pan.

November 14, 2019