how to easy make hush puppies

How to Make Hush Puppies.

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







Ingredients Rich Southern Hush Puppies.

2 cups (300g) corn meal.

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

1 teaspoon (3g) baking powder

1/2 teaspoon (1.5g) baking soda.

1 1/2 (8.5g) teaspoons salt.

1 tablespoon (12.6) sugar.

1/2 large onion, diced.

1/2 cup (120ml) buttermilk.

3/4 cup (180ml) water..

1/2 cup (4oz) butter, melted

1 egg.







Method 1 Making Classic Hush Puppies.





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

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



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



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

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



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



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



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



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

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

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



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

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

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



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

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



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



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



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









Method 2 Making Recipe Variations.



Ingredients Simple and Easy Hush Puppies.

1 cup (125g) all-purpose flour.

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

1/2 cup (100g) white sugar.

2 eggs, beaten.

1 large onion, finely diced.

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

1 teaspoon (2.8g) salt.



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

Wet ingredients

2 eggs, beaten

1/2 cup milk or buttermilk

Dry ingredients

1 cup all-purpose flour

1 cup + 2 tablespoons self-rising cornmeal

1/2 cup white sugar

1 large onion, finely diced

1 teaspoon salt[8]



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



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



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

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

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



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

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



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

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



Finished.





Tips.

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



Warnings.

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



Things You'll Need.

Mixing bowls.

Measuring cups and spoons.

Mixing spoon.

Deep fat fryer.

November 18, 2019

how to use applesauce to bake

How to Use Applesauce to Bake.

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

Ingredients.

Unsweetened applesauce.
Sugar or honey.
Nutmeg or cinnamon.

Steps.

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

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

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

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

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

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

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

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

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

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

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

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

Tips.

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

Warnings.

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

Things You'll Need.

Liquid measuring cup.

Pot.

Water.

Blender or food mill.

Knife.

Desember 13, 2019

How to Make Organic Candy

How to Make Organic Candy.

You do not have to sacrifice your sweets just because you have decided to eat organically. There are many delicious candy recipes geared toward the organic eater. You can enjoy organic variations of standard candy, like candy canes and fudge, or you can make healthier confections like sesame-honey candy, better known as pasteli, which are even more easily converted to an organic recipe.

Ingredients Organic Candy Canes.
2 1/2 cups (565 g) organic granulated sugar, 1 1/2 Tbsp (22 ml) distilled white vinegar.
1/2 cup (125 ml) plus 1 Tbsp (15 ml) undiluted pure cranberry juice, 1 tsp (5 ml) organic peppermint extract.
Servings Organic Candy Canes 18 sticks.

Ingredients Pasteli.
Olive oil, 3 cups (675 g) sesame seeds, hulled, 1 cup (250 ml) organic honey, Unrefined sea salt.
Servings Pasteli 96 candies.

Ingredients Organic Fudge.
1/2 cup (125 ml) virgin coconut oil, 1/2 cup (113.4 g) organic cocoa powder, 1/2 cup (125 ml) coconut/palm sugar paste, Sea salt, 1/2 tsp (2.5 ml) vanilla extract.
Servings Organic Fudge 1 to 2 dozen squares.

Method 1 Organic Candy Canes.
1. Heat the oven to 200 degrees Fahrenheit (93 degrees Celsius). Line a baking sheet with an oven-safe silicone baking mat. Place the baking sheet in the oven and allow it to warm up.
2. Mix and heat the sugar, vinegar, and cranberry juice. Combine the three ingredients in a 2-qt (2-liter). Allow the ingredients to boil down into a syrup, reducing the heat once it actually begins to boil. Cook over medium-low for 30 minutes.
3. Check the temperature of the syrup. It should be about 285 degrees Fahrenheit (140.6 degrees Celsius). Once the syrup reaches this temperature, you should remove of from the heat.
4. Add the peppermint extract. Mix the peppermint extract into the syrup quickly to make sure that it is thoroughly combined before the syrup begins to cool.
5. Remove the baking sheet from the oven. By now, it should be sufficiently warm.
6. Pour the syrup onto the silicone mat. You should pour the syrup into the center of the mat, rather than near the edges, and allow it to spread naturally.
7. Hold the edges of the mat. Fold the edges of the mat up to keep the syrup in a confined, narrow strip until it cools just enough to stop running.
8. Knead the syrup. Once it partially solidifies, begin pressing and folding the syrup in a kneading motion. Use the edges of your silicone mat or other non-stick utensils. Continue kneading for 25 minutes, until the syrup turns glossy.
9. Grease your hands. Spray nonstick cooking spray onto your hands to prevent your skin from sticking to the cooled candy.
10. Pull a small ball of candy from the main clump. The ball should be a little smaller than the size of a golf ball.
11. Stretch the candy. Pull the candy out, stretching it into a rope. Note that this process takes considerable strength and speed, and may work best if you have someone to help you.
12. Twist the rope. Bring the ends together and twist the halves of the rope together.
13. Form canes. Bend the top of the twisted rope into a hook or cane shape.
14. Allow the candy to cool. Place the finished canes on the silicone mat and harden at room temperature. Store the candy away from the sunlight.

Method 2 Pasteli.
1. Grease a baking sheet with the olive oil. Apply a thick coat of oil and cover the entire sheet to make sure that the candy will not stick.
2. Heat a cast iron skillet. Use medium-high heat, and continue heating the skillet until it the sides are hot to the touch.
3. Add the sesame seeds to the pan. Stir them with a wooden spoon until they turn golden brown. This process should take around four to six minutes to complete.
4. Add the honey and salt. Use a dash of salt or more, depending on your personal preferences. Stir the honey, salt, and sesame seeds until the mixture is thoroughly combined and stiff.
5. Pour the mixture onto the baking sheet. Use your wooden spoon to smooth it out and spread it over the entire baking sheet.
6. Cut the confection into pieces. Use a knife to score the mixture into 1/4-in. by 1-in. (2/3-cm by 1 1/2-cm) pieces while the mixture is still warm. Set the pan aside and allow the candy to cool.
7. Grease your hands with olive oil. You can also use nonstick cooking spray.
8. Peel the pieces from the pan once cool. The candy should be warm enough to work with, but cool enough to prevent burns. Roll the pieces into small logs.
9. Let to candy finish cooling at room temperature. When it has finished cooling, it will be fairly hard.

Method 3 Organic Fudge.
1. Fill a glass measuring cup with the coconut oil. The measuring cup must be heat-resistant.
2. Heat the measuring cup inside of a water-filled saucepan. Add a few inches (7 to 9 cm) of water to a small saucepan. Place the measuring cup inside, and heat the two together over medium heat until the coconut oil is warm and mostly melted.
3. Blend the ingredients together in a food processor. Pour the coconut oil into the food processor as well as the cocoa powder, coconut/palm sugar, salt, and vanilla. Process the ingredients together using a slow to medium speed until well combined.
4. Line a loaf pan with parchment paper. Plastic wrap will also work. Make sure that the bottom and sides of the pan are covered.
5. Pour the fudge mixture into the lined loaf pan. You may need to scrape it out using a rubber spatula. Use the spatula to smooth the fudge out evenly.
6. Wrap the fudge with the parchment paper. Fold the sides of the paper over the top of the fudge. Press down, gently, to even out the thickness.
7. Remove the fudge from the pan. Do not remove it from the parchment paper yet, however. Keep it wrapped in the parchment paper as it cools.
8. Freeze the fudge. Keep it in the freezer for about 20 to 30 minutes until it sets.
9. Cut the fudge into squares. Unwrap the fudge and use a sharp knife to cut small squares. You can get about one dozen moderately-sized squares from this, or you can get up to two dozen squares if you cut the fudge smaller.

Tips.

Many candy recipes can be converted into organic recipes simply by using organic ingredients. If you have a favorite candy recipe, try making an organic version simply by buying organic counterparts to the non-organic ingredients you usually use.

Juli 04, 2020

how to easy cook figs

How to Easy Cook Figs.

Figs are popular fruits that can be prepared in a variety of ways. Figs taste great on their own fresh or dried, but you can add a lot of extra flavor by cooking them. They can be oven roasted with brown sugar and cinnamon, sautéed with cinnamon and almonds, or poached with red wine. The possibilities are endless! Your finished cooked figs make a great topping with both sweet and salty treats, such as cheese, meats, and even ice cream.



Ingredients Oven-Roasted Figs.

5 fresh figs.

1 tablespoon (15 mL) brown sugar (optional).

1⁄2 teaspoon (2.5 mL) cinnamon (optional).

Honey (optional).

1 Whole nutmeg or 2 teaspoons (9.9 mL) grated nutmeg (optional).







Method 1 Oven-Roasted Figs.



Gather 5 fresh, ripe figs. To roast your figs, make sure you get some that are fresh and ripe, not dried. Ripe figs are firm and give slightly to pressure, not too hard like an apple, but also not too soft or mushy. When you cut them, they should hold their rounded shape. Different types of figs come in various colors, including yellow, brown, red, purple, and even black.



Preheat the oven to 350 °F (177 °C). Fresh figs can be baked in the oven to give them an even sweeter taste. To ensure that the figs are cooked all the way through and are nice and soft, preheat the oven while you prepare your ingredients.



Wash the figs and remove the stem. You should always wash fruit before cooking and eating it. To wash your figs, place them in a large bowl and rinse them under the sink in cool water. Then remove them from the bowl and gently dry them off with a paper towel or dishcloth. Once they’re dry, remove their stems. You can pull off the stems with your fingers, or cut them off with a pairing knife.

When washing, use your fingers to remove any dirt on the surface of the figs. Don’t scrub to hard though, because figs are delicate.



Slice the figs lengthwise and place them on a baking dish lined with foil. To cut a fig, place it on its side and slice down the center with a knife. Do this for all your figs, and then lay them face up on a baking sheet. Put the figs close together on the sheet. You don’t want large gaps between them when you sprinkle on your seasonings.



Choose some sweet toppings for your recipe and sprinkle them over your figs. There are a lot of different toppings to choose from for your figs that will taste amazing when roasted. Below are just a few of your options:

Sprinkle brown sugar and cinnamon on your fig slices. Mix 1 tablespoon (15 mL) of brown sugar with 1⁄2 teaspoon (2.5 mL) of ground cinnamon. Then add a handful of rosemary sprigs on top.

Pour liquid honey and grated nutmeg on your figs. Add enough honey to lightly cover all of your figs. Then get 1 whole nutmeg and grate it over the figs and honey. You can also sprinkle 2 teaspoons (9.9 mL) of ground nutmeg if you don’t have a whole one.





Put your figs in the oven and roast them for 40 minutes. The figs will start to release their juices after about 30 minutes. Given an extra 10 minutes, there will be almost no juice left, and they end up slightly dry and wrinkled. This dry, wrinkled texture combined with your choice of seasonings makes a tasty desert.

Remove the figs from the oven after 30 minutes if you want to make a fig jam.



Take your figs out of the oven and let them cool for 10-15 minutes. Remove your finished figs from the oven and turn off the heat. Let them sit in the pan and cool down for 10-15 minutes before serving.



Serve with cured meats and cheese or a salad. Figs can be served with almost anything you’d like. But they make a great side with meat and cheese. Cured meats like prosciutto go great with figs, as well as special cheese, such as stilton or brie.

Save your leftover figs by putting them in a covered dish in the refrigerator. Eat them within a week to ensure that they are still fresh.



Things You’ll Need.

Oven-Roasted Figs.

Paring knife.

Large bowl.

Paper towel or kitchen towel.

Baking dish.

Foil.

Oven mitts.







Method 2 Sautéed Figs with Cinnamon and Almonds.



Ingredients Sautéed Figs with Cinnamon and Almonds.

2 Pounds fresh figs (about 24 figs).

1.5 tablespoons (22 mL) extra virgin olive oil.

1⁄2 teaspoon (2.5 mL) cinnamon.

1⁄4 teaspoon (1.2 mL) cardamom.

1⁄3 cup (79 mL) almonds, slivered.

1⁄4 cup (59 mL) sweet white wine.



Wash 2 pounds (0.91 kg) of fresh figs and slice them in half. To wash your figs, place them in a large bowl and rinse them under cool water. Then, remove them from the bowl and wipe them down with a paper towel or dry kitchen towel. Remove the stems by pulling them off with your fingers, then use a paring knife to cut them in half.



Sprinkle cinnamon and cardamom powder over the figs. For this recipe, season the figs with 1⁄2 teaspoon (2.5 mL) of cinnamon and 1⁄4 teaspoon (1.2 mL) of cardamom. Make sure to sprinkle them so they cover all of the figs.



Heat 1.5 tablespoons (22 mL) of extra virgin olive oil in a large skillet. Grab a large skillet and pour 1.5 US tbsp (22 mL) of olive oil inside. Put it on the stove and turn the heat up to medium high until the oil starts to sizzle.

Add salt and pepper to the oil to add a little extra flavor.



Sautee the figs for 6 – 7 minutes. Place the seasoned figs face up on the skillet and stir them with tongs or a spatula so all sides get sautéed. Cook them until get tender, which should take about 6-7 minutes in total.



Add almonds and white wine and sauté for an additional 2-3 minutes. Pour about 1⁄3 cup (79 mL) of slivered almonds and 1⁄4 cup (59 mL) of sweet white wine into the skillet with the figs. Mix all the ingredients together and let it cook for 2-3 more minutes. Continue to stir occasionally to make sure all of the ingredients are combined.



Serve sautéed figs over your favorite treat. Figs taste great with desserts like ice cream or sorbet. They also make a great breakfast topping over pancakes or waffles. Or, go for a salty and sweet treat with figs with cheese and crackers.

If you have any leftover figs, place them in a dish, cover them, and put them in the refrigerator. They will last up to a week when cooked.



Things You’ll Need.

Sautéed Figs with Cinnamon and Almonds.

Large bowl.

Paper towel or kitchen towel.

Paring knife.

Large skillet.

Tongs or spatula.









Method 3 Wine-Poached Figs.



Ingredients Wine-Poached Figs.

1 ounce (28 g) figs, dried (about 6 figs).

1⁄2 cup (120 mL) red wine.

1⁄4 cup (59 mL) sugar.

Salt and pepper.

2 Sprigs fresh thyme.



Gather 8 ounces (230 g) of dried figs, cut the stems, and slice them in half. Make sure to wash the figs before you cook them. To wash, place the figs in a large bowl and rinse with cool water. Then dry them off with a clean paper towel or kitchen cloth. Once they’re dry, remove the stems by pulling them off with your fingers and cut them in half with a paring knife.



Combine red wine, sugar, salt, and pepper in a medium saucepan. For this recipe, you’ll need 1⁄2 cup (120 mL) of red wine, 1⁄4 cup (59 mL) of sugar, and a dash of salt and pepper. Mix all of these ingredients together with a spoon in a medium saucepan.



Add the prepared figs to the pan and bring them to a boil. Combine your figs in the pan with the wine mixture and put the stove burner on medium-high heat. Mix the ingredients gently until the liquid comes to a boil.



Reduce the heat and simmer for 10 minutes. Once the mixture comes to a boil, reduce the heat to low. The wine should be reduced by half and slightly thickened. Let it simmer at this temperature for about 10 minutes.



Remove the pan from the heat and stir in 2 sprigs of fresh thyme. After simmering, turn off the burner and remove the pan so it can cool down. Gather fresh thyme for garnish and stir it into the fig mixture.



Serve your poached figs with cheese and bread. Wine-poached figs taste great with cheese. Serve with an assertive cheese, such as Manchego or Taleggio over a slice of bread.

If you have any wine-poached figs left over, store them in an airtight container and put them in the refrigerator. Eat them within 5-7 days.





Things You’ll Need.

Wine-Poached Figs.

Large bowl.

Paper towel or kitchen towel.

Paring knife.

Spoon.

Medium saucepan.

November 18, 2019

how to make mustard finger chips

How to Make Mustard Finger Chips.

This is a variation of finger chips flavoured with mustard paste or mustard sauce and is very spicy.

Ingredients.

2 large potatoes - cut into finger chips size.

1 tablespoon mustard (3 tsp).

15 to 20 peeled cloves of garlic.

3 green chilies.

Salt to taste.

¼ teaspoon turmeric powder.

½ teaspoon of chili powder (optional).

Vegetable Oil for deep frying and a small amount to blend the ingredients.

1 teaspoon corn flour.

Steps.

1. Wash the chipped potatoes and leave to drain on kitchen paper or a clean kitchen towel.

2. Combine all the items except potatoes and a small amount of oil into a blender. Add some water and make it into a smooth thick paste if required.

3. Put the chipped potatoes into a mixing bowl.

4. Pour the paste onto the potatoes along with the cornflour and mix well with a spoon or clean hands.

5. Leave the mixture for a few minutes.

6. Heat the oil to approximately 375 F in a heavy based pan and then carefully drop the potatoes into it. Be careful not to overload the frying pan with too many pieces, as the pieces will not get cooked.

7. Fry the chips for around 7-8 minutes with occasional tossing to cook them evenly.

8. Remove cooked chips from the oil.

9. Place the cooked chips onto kitchen paper to absorb any excess cooking oil.

10. Serve with the sauce of your choice, for instance tomato sauce or mayonnaise.

Tips.

You can use mustard sauce instead of raw mustard - this can be added after mixing all the other ingredients for blending into a paste.

Warnings.

Vegetable oil when splashed on skin will cause serious burns.

Blenders have very sharp blades.

Do not over fill the pan with oil.

Be aware that hot oil on the hob if spilled could catch fire.

Ensure that you thoroughly wash your hands after preparing chilies because contact to your eyes can be very painful.

Things You'll Need.

Large bowl.

Sharp knife.

Kitchen paper.

Large pan for frying the chipped potatoes.

Blender.

November 26, 2019

how to roasting garlic

How to Roasting Garlic.

Garlic is a delicious ingredient that adds flavor to a wide variety of savory dishes. Fresh garlic is most commonly roasted or sautéed. Both of these methods draw out garlic’s sweet natural flavors, while cutting back on the potent taste and smell of raw garlic. If you’re roasting garlic, you can leave the entire head of garlic whole until you begin to prepare it for roasting. If you’re sautéing the garlic, you’ll need to remove the skin and chop or dice the garlic before adding it to the frying pan.



Ingredients.

1 head of garlic.

2 teaspoons (9.9 mL) olive oil.



Purchase a head of fresh garlic at a local grocery store. Garlic heads will be sold at nearly every grocery store. If you’d like fresher, organic, or locally grown garlic, check a health-food store, a natural grocery store, or a local farmer’s market. Fresh garlic is in season from July to early October.

A head of garlic comprises 8-10 individual garlic cloves clustered together into a large clump.



Preheat the oven. Before you begin preparing the garlic for roasting, set your oven for 400 °F (204 °C).



Peel off the outer layer of the garlic shell. Use your fingers to break and peel off the outermost layers of the garlic peel. It’s okay if the thick shell-like layers of the garlic stay in place around the cloves; you just want to remove the loose, papery peel.

Leave the head in 1 piece; do not break off individual garlic cloves.



Trim the heads of the garlic cloves. Use a sharp kitchen knife to cut off about 1⁄4–1⁄2 inch (0.64–1.27 cm) of the tops of the individual cloves. Do this while all of the cloves are still attached together at the base of the garlic head. This will allow the garlic to cook through and allow the olive oil to soak through the roasting garlic.

As always, put safety first when using kitchen knives. Always cut away from yourself and never touch the cutting edge of the blade.



Place the garlic cut-side up in a muffin pan. Set your peeled and trimmed garlic head in 1 of the muffin indentations inside of a muffin pan. If you don’t have a muffin pan, you can also place the garlic in a baking pan. The baking pan won’t support the garlic on the sides, though, so it may roll over while cooking.



Drizzle 2 teaspoons (9.9 mL) of olive oil over the garlic. Do this slowly, so that the oil soaks in to the garlic and doesn’t pool in the bottom of the muffin pan. After you’ve poured the olive oil over the garlic heads, use your fingers to rub the oil into the cut-open ends of the individual cloves.

This will ensure that your roasted garlic is saturated with oil and rich in flavor.



Wrap the garlic heads in foil. Once you’ve rubbed in the olive oil, tear off a small piece of aluminum foil. Wrap this tightly around the garlic head to keep the oil inside while it’s roasting.





Bake for 35 minutes. Place the muffin tin in the oven. Once the time has passed, check to see if the garlic is fully cooked. Using a hot pad, squeeze the garlic head. If it feels soft when squeezed, it’s fully cooked.

If the garlic doesn’t feel soft, bake it for another 5-10 minutes.

To confirm that the garlic is fully cooked, stab through the center clove with a kitchen knife. The knife should slide in easily, with hardly any resistance.





Open and serve the garlic. Once the garlic has cooled for a few minutes, unwrap and discard the foil. Use a small knife or spoon to pull the roasted garlic cloves out of their skins. They should pop out easily. If a few cloves do stick in their skins, use the spoon or knife to gently pry them loose. You can eat the roasted garlic cloves immediately if you’re hungry, or add the roasted cloves to a dish.

Roasted garlic can be mashed and spread over a warm baguette, or mixed in with savory pasta dishes.

Save leftover roasted garlic in an airtight plastic container. The garlic will keep in your refrigerator for 3-4 days.



Tips.

If raw, minced garlic is brought into contact with an acidic food (e.g., lemon juice or vinegar), it will take on a blue-green hue. Some novice cooks are concerned by this change in color, but the garlic is still good to eat and its taste won’t be effected.



Things You’ll Need.

Roasted Garlic.

Kitchen or chef’s knife.

Baking pan or muffin pan.

Aluminum foil.

November 10, 2019

how to bake pumpkins

How to Bake Pumpkins.

Baked pumpkin is the main ingredient in many popular dishes like pumpkin pie or pumpkin puree. Sugar, pie, and miniature pumpkins are the most flavorful types of pumpkins to eat. If you want to bake a pumpkin, you'll have to cut it and remove the seeds before you cook it. Baking pumpkin makes for a fresher alternative to the canned pumpkin you can buy at the grocery store and is a relatively easy process to master!

Method 1 Selecting the Right Pumpkin.

1. Look for smaller pumpkins. You can bake a larger sized pumpkin but it won’t be as flavorful as smaller pumpkins. Pie pumpkins, sugar pumpkins, and miniature pumpkins are smaller varieties of pumpkins that are better for cooking. Larger pumpkins aren't as sweet and don't taste as good as smaller pumpkins.

Purchase a 3–4 lb (1.4–1.8 kg) pumpkin.

You can ask the pumpkin purveyor to weigh the pumpkin for you when you purchase it, or you can use a produce scale to weigh it.

2. Get a pumpkin that is deep orange. A ripe pumpkin will be a deep orange. This is when the flavor of the pumpkin is at its peak. If a pumpkin is green or yellow, it’s not ripe yet and you should avoid it for baking purposes.

3. Avoid pumpkins that have soft skin or smell sour. If a pumpkin is turning brown, has soft skin, or smells sour, it's most likely overripe. Don't buy pumpkins that are overly ripe because they may taste sour.

Method 2 Cutting and Deseeding Sugar Pumpkins.

1. Rinse the dirt off the pumpkin with warm water. Put your pumpkin in the sink and run warm water from the faucet. Wipe the pumpkin with a dry rag and lift up any dirt that may still be on it.

2. Cut the stem off the pumpkin. Turn the pumpkin over on its side and use a sharp knife to slice the top of the pumpkin off to remove the stem. Cut off .5–1 inch (1.3–2.5 cm) of the top of the pumpkin to make the top of the pumpkin flat.

It’s easier if you cut the top of the pumpkin off instead of trying to cut the stem itself.

3. Cut the pumpkin in half, lengthwise. Place the pumpkin on top of a flat surface with the newly cut flat end facing down. Cut down the center of the pumpkin with a sharp knife to separate it into 2 pieces.

4. Scrape the seeds and the pulp out of the center of the pumpkin. Use a metal spoon or fork to scrape away the pulp and seeds from the center of the pumpkin. Continue scraping until there are no seeds remaining.

You can set these seeds aside and roast them later.

A plastic spoon or fork may bend or break when you scrape the pumpkin.

5. Cut the pumpkin into smaller slices if you want it to cook faster. You can now bake your pumpkin in 2 halves or you can slice it into smaller slices if you want it to bake faster. To cut it into slices, simply cut the half portion in half, lengthwise, and repeat the process on the other half. This will give you 4 slices of pumpkin.

6. Cut the pumpkin into small cubes if you want smaller pieces. If you are incorporating the pumpkin into a dish like a soup, stew, or chili, and need it to be in small cubes, it's best if you cut the cubes while the pumpkin is raw and firm. Take your slices of pumpkin and remove the skin from then. Then, use your knife to cut the pumpkin into 2 in (5.1 cm) cubes.

Cut the pumpkin cubes the same size so that they cook evenly.

Method 3 Cooking Sugar Pumpkin Slices and Halves.

1. Preheat the oven to 350 °F (177 °C). Turn on your oven to start preheating it. Preheating the oven will give the pumpkin a more even cook.

2. Place the halves or slices of pumpkin onto a baking dish. Use a standard baking dish made of aluminum or glass to bake your pumpkin. Place the pumpkin pieces skin side down.

3. Bake the pumpkin at 350 °F (177 °C) for 45 minutes or until tender. Once your oven is preheated, slide the baking dish with the pumpkin slices into the middle rack. At around 45 minutes, poke the flesh of the pumpkin with a fork to see if it’s tender. Your fork should slide in and out of the pumpkin with ease, and you should be able to scrape the soft flesh from the skin.

If you're baking smaller pumpkin slices, check on them around the 30-minute mark.

4. Remove the pumpkin from the oven and let cool 15-30 minutes. Remove the baking dish from the oven and lay it out on a flat surface to cool. After waiting for 15-30 minutes, touch the flesh of the pumpkin to make sure that it's cool enough to handle with your hands.

5. Scrape the pumpkin flesh from the skin with a spoon. The pumpkin flesh is the soft inner part of the pumpkin that is used as an ingredient in many pumpkin dishes. Avoid eating the skin, as it tastes bitter.

6. Eat the pumpkin flesh or use it as an ingredient in a dish. At this point, you can sprinkle some salt, sugar, or cinnamon on your pumpkin flesh or eat it without any seasoning. Most people, however, will use the pumpkin flesh as an ingredient in another dish like pumpkin puree or pumpkin pie.

You can also store the pumpkin for up to a week in the refrigerator or freeze it for up to 6-8 months.

You can also use the baked pumpkin flesh to make pumpkin cookies, muffins, pancakes, pumpkin spice lattes, or a pumpkin bundt cake.

Method 4 Baking Cubed Sugar Pumpkins.

1. Preheat the oven to 400 °F (204 °C). Turn your oven on to preheat it before you start baking the pumpkin for an even cook. Most ovens will have a beep or light to indicate when it's fully preheated.

2. Place the pumpkin cubes into a cooking tray. Use a glass or metal cooking tray or dish to cook your pumpkin. Arrange the pieces so that they are level in the bottom of the dish. This will encourage a more even cook.

3. Pour 1/4 cups (60 ml) of vegetable oil on top of the pumpkin and toss. Toss the pumpkin with oil to prevent it from sticking to the bottom of your cooking tray. Coating the pieces of oil will also encourage them to brown.

4. Sprinkle the top with a pinch of brown sugar or salt. Seasoning the pumpkin will enhance its flavor. If you're cooking a savory dish, sprinkle the pumpkin with salt. If you're making a sweet dish, sprinkle brown sugar on the pumpkin.

5. Bake the pumpkin for 30-45 minutes. Check on the pumpkin 30 minutes in by poking a piece with a fork. If the fork doesn't easily slide out of the pumpkin, it needs to bake for a longer time. Continue to cook and check the pumpkin until it's tender.

Method 5 Baking Miniature Pumpkins.

1. Preheat your oven to 350 °F (177 °C). Preheating your oven will give your miniature pumpkins a more even cook. Turn the oven on and wait till it reaches 350 °F (177 °C) before you start baking it.

2. Fill the bottom of a cooking sheet with 1⁄4 inch (0.64 cm) of water. Filling the bottom of your cooking dish will prevent the bottom of the pumpkin from sticking to the cooking dish or getting burned.

3. Cut off the top of the pumpkin. Carefully insert the knife about a 1⁄4 in (0.64 cm) away from the stem and cut a circle around it. Set the top of the pumpkin aside because you'll be using it later.

4. Scrape out all of the seeds. Use a spoon to scoop out all of the seeds in the center of the pumpkin. Set the seeds aside and bake them later, or throw them away.[26]

5. Fill the center of the pumpkin with your filling of choice. Popular fillings include ingredients like brown sugar, butter, and stuffing. You can also fill the center of your pumpkin with roasted vegetables, cheese, quinoa, couscous, or even soup! Try different sweet and savory fillings to see what you like the best.

You can fill up the pumpkin partially or you can pack it to the top.

6. Place the lid back on the pumpkin and bake for 30-40 minutes. Put the lid of the pumpkin back on after you fill it and put it on the baking sheet or dish. Put it in the oven and check it with a fork around the 30-minute mark.

Cut the pumpkin open to eat it once it's cooled down.

Things You'll Need : Water, Knife, Spoon, Baking dish, Vegetable oil, Pinch of salt or brown sugar, Water, Butter, Stuffing or filling of your choice.

Januari 23, 2020

how to cook humba pata

How to Cook Humba Pata.

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





Ingredients.

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

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

1 pork bouillon cube.

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

¼ cup (50 g) of dark brown sugar.

1 yellow onion.

4 cloves garlic, crushed.

3 dried bay leaves.

½ teaspoon (1 g) of crushed peppercorn..

4 cups (950 ml) of pineapple juice

1⁄2 cup (120 ml) of soy sauce.

1 teaspoon (4.9 ml) of vinegar.

6 cups (1,400 ml) of water.

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

Makes 4 servings.



Part 1 Assembling the Humba Pata.



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

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



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

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

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



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

You can discard the water in the pot.



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

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



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

The ham hocks should brown a little as they sauté.



Part 2 Simmering and Finishing the Humba Pata





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

Keep stirring until the bouillon cube dissolves.





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

Stir to incorporate the seasonings into the liquid.





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

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





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

Simmering the humba pata will help the flavors develop.



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

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





Tips.

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



Things You'll Need.

Measuring cups and spoons.

Large pot with lid.

Slotted spoon.

Knife and cutting board.

Spoon.

Serving bowl or plate.

Meat thermometer.

November 20, 2019

how to make cheesy polenta casserole

How to Make Cheesy Polenta Casserole.

Cheesy polenta casserole is easy to make. You can create a delicious casserole using traditional polenta or polenta that comes ready-made in a tube. In about an hour, you can serve hot, cheesy polenta casserole to your family and friends.

Ingredients.
Polenta Casserole with Gorgonzola.
4 cups (950 mL) water.
2 cups (475 mL) milk.
2 cups (320 grams) polenta or corn grits.
2 teaspoons salt.
1/2 teaspoon ground black pepper.
1 tablespoon olive oil.
1 cup (150 grams) yellow onion, chopped.
1 cup (150 grams) green onion, chopped.
4 eggs, whisked.
1 cup (90 grams) Parmesan, grated.
1 cup (90 grams) Gorgonzola, crumbled.

Polenta Casserole with Mozzarella & Marinara.
1 teaspoon olive oil.
1 green bell pepper, chopped.
1/4 teaspoon garlic, minced.
2 green onions, chopped.
14 ounces marinara sauce.
1/4 cup (22 grams) fontina cheese, shredded.
3/4 cup (65 grams) mozzarella cheese, shredded.
1/2 cup (45 grams) Parmesan cheese, shredded.
One 16-ounce tube ready-made polenta, cut into 1/4-inch (0.65 centimeter) slices.

Method 1 Making Polenta Casserole with Gorgonzola.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that the oven is preheated before you bake the casserole. This will ensure the casserole bakes evenly and reaches the desired internal temperature.

2. Prepare a baking dish. You will need a glass baking dish that measures 9 x 13 inches or 23 x 33 centimeters. Use cooking spray, olive oil, or butter to lightly oil the baking dish. Set aside.

3. Cook the polenta. Add the polenta or corn grits, water, milk, salt, and pepper to a medium sized pot or saucepan. Cook over medium heat for about 10 minutes, whisking frequently. When the polenta is ready, it will be creamy but still loose in its consistency. Once the polenta is done, remove it from the heat and set aside.

4. Cook the onion. Add the olive oil to a small sauté pan. Place the pan on the stove and turn the burner to medium heat. Add the yellow onion to the pan and cook until the onion is soft. This should take about 5 minutes.

5. Combine everything except half of the Parmesan. Set aside half of the Parmesan. Then combine the remaining Parmesan with the Gorgonzola, green onions, cooked yellow onions, whisked eggs, and polenta mixture. Use a wooden spoon to thoroughly combine the ingredients, and then pour into the prepared baking dish.

6. Bake the casserole for 30-35 minutes. After 30 minutes, remove the casserole from the oven. The casserole should be bubbling when you remove it from the oven.

7. Sprinkle the remaining cheese on top and bake for 5 minutes. Make sure you sprinkle the cheese evenly across the top of the casserole, then put it back in the oven. The cheese should just be beginning to brown when you remove the casserole from the oven. This will take about 5 minutes.

8. Cool the casserole for 15 minutes. You will need to let the casserole cool before you serve it. Once the casserole cools, slice it with a knife. Serve with a side salad.

Store leftovers in the refrigerator for up to 3 days.

Method 2 Making Polenta Casserole with Mozzarella & Marinara.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that you preheat the oven before you bake the cheesy polenta casserole. This will ensure the casserole bakes evenly.

2. Prepare the baking dish. Place a glass baking dish on the counter and lightly oil it with cooking spray. The baking dish should measure about 8 x 8 inches or 20 x 20 centimeters.

3. Cook the green onions, garlic, and green pepper. Heat the olive oil in a saucepan over medium-high. Add the green pepper, green onions, and garlic to the saucepan. Cook for about 3 minutes.

4. Add the marinara. After you cook the green onions, green pepper, and garlic in olive oil for 3 minutes, add the marinara to the saucepan. Allow the vegetables to simmer in the sauce for about 5 to 7 minutes. Stir occasionally.

5. Combine the mozzarella and fontina. Add the fontina and mozzarella cheeses to a medium sized mixing bowl. Use a wooden spoon to mix the cheeses until they are thoroughly combined.

6. Layer the sauce, polenta, and cheese mixture in the baking dish. Use the wooden spoon to spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Layer one third of the sliced polenta on the sauce, and top with about one third of the mozzarella and fontina mixture. Spread a thin layer of sauce on top of the cheese. Repeat the entire process twice, so that you end up with three layers.

7. Top with Parmesan cheese. Once you create three layers of sauce, polenta, and the mozzarella mixture, you will top the final layer of marinara sauce with Parmesan cheese. Use your hands to sprinkle the cheese evenly across the top of the entire casserole.

8. Bake for 25 minutes. Place the casserole in the preheated oven. Bake the cheesy polenta casserole at 350 degrees Fahrenheit (177 degrees Celsius) for about 25 minutes. The cheese should be bubbly and golden brown. Remove from the oven and cool for 5 minutes before serving.

Store leftovers in the refrigerator for up to 3 days.

Things You’ll Need.

Oven.

Stove.

Measuring cups.

Measuring spoons.

Glass baking dish.

Saucepan.

Small sauté pan.

Wooden spoon.

Medium sized mixing bowl.

Cooking spray.

Januari 21, 2020

How to Bake with Protein Powder

How to Bake with Protein Powder.

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

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

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

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

Method 1 Using Protein Powder in Baked Goods.

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

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

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

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

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

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

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

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

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

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

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

Method 2 Baking Whey Protein Powder Blueberry Muffins.

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

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

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

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

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

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

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

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

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

Things You'll Need.

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

Method 3 Making Protein-Powder Brownies.

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

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

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

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

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

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

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

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

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

Things You'll Need.

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

Method 4 Baking Protein Powder Oatmeal Cups

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

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

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

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

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

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

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

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

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

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

Things You'll Need.

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

Januari 16, 2020

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

BY ELISE BAUER.

What to do when your 8-year old nephew comes to visit? Make pizza, of course!

Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was “awesome”.

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The pizza dough recipe makes enough dough for two 10-12 inch pizzas.

Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers.

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.

You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.

INGREDIENTS.

Pizza Dough: Makes enough dough for two 10-12 inch pizzas.
1 1/2 cups (355 ml) warm water (105°F-115°F).
1 package (2 1/4 teaspoons) of active dry yeast.
3 3/4 cups (490 g) bread flour.
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven).
2 teaspoons salt.
1 teaspoon sugar.

Pizza Ingredients.
Extra virgin olive oil.
Cornmeal (to help slide the pizza onto the pizza stone).
Tomato sauce (smooth, or puréed).
Firm mozzarella cheese, grated.
Fresh soft mozzarella cheese, separated into small clumps.
Fontina cheese, grated.
Parmesan cheese, grated.
Feta cheese, crumbled.
Mushrooms, very thinly sliced if raw, otherwise first sautéed.
Bell peppers, stems and seeds removed, very thinly sliced.
Italian pepperoncini, thinly sliced.
Italian sausage, cooked ahead and crumbled.
Chopped fresh basil.
Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven.
Pesto.
Pepperoni, thinly sliced.
Onions, thinly sliced raw or caramelized.
Ham, thinly sliced.
Special equipment.
A pizza stone, highly recommended if you want crispy pizza crust.
A pizza peel or an edge-less cookie or baking sheet.
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife.

MAKING THE PIZZA DOUGH.

1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

2 Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3 Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

MAKE AHEAD FREEZING INSTRUCTIONS.
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

PREPARING THE PIZZAS.

1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5 Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

Repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.

9 Bake pizza: Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Elise Bauer.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

homemade pizza dough,homemade pizza,FSC,how to make pizza dough,buzzfeed tasty,buzzfeed,the best pizza,margherita pizza,white pizza,tasty,pepperoni pizza,bianca pizza,tasty pizza,tasties pizza,best pizza dough,how to make pizza,pizza recipe,pizza dough,pizza

Juli 19, 2020

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 bake with whole grains

How to Bake with Whole Grains.

White flour usually loses most of its nutrients during production, which makes baking with whole grain flour a healthier alternative. However, it’s not simply a matter of swapping one ingredient for another. If you’ve never baked with whole grain flours before, knowing which ones are most ideal for beginners is an important first step. After that, keeping a few guidelines in mind regarding what to expect and how to adjust recipes from white flour to whole grains will lower the amount of trial-and-error that you’ll have to do. Even better, searching for recipes that specifically call for whole grains will help make your introduction to baking with them a cinch.

Ingredients.

Whole Wheat Scones.

4 cups whole wheat flour, plus more for dusting (500 g).

2 tablespoons baking powder.

1 teaspoon salt.

1 stick unsalted butter.

1 cup packed light brown sugar (220 g).

1 cup raisins (165 g).

1.5 cups buttermilk (355 ml).

Spelt Cookies.

¾ cup packed brown sugar (165 g).

½ cup softened butter (113.5 g).

1 egg.

1 teaspoon vanilla extract.

1.75 cups spelt flour (210 g).

1 teaspoon baking soda.

½ teaspoon salt.

Barley-Buttermilk Muffins.

1.5 cups barley flour (180 g).

1 teaspoon baking soda.

2 teaspoons baking powder.

¾ teaspoons sea salt.

2 tablespoons brown sugar.

¼ cup vegetable oil (59 ml).

1.33 cups buttermilk (315.5 ml).

1 large egg.

Method 1 Choosing Which Flour(s) to Use.

1. Decide between white and regular whole wheat. Regular whole wheat flour is arguably the most widely available whole grain flour, and perhaps the most often cited in recipes. However, be aware that it has a nutty and tannic flavor that may not always lend itself well to your baked goods. As an alternative, consider using white whole wheat instead, which has a milder flavor and can be used in direct ratios when substituting regular whole wheat or white flour in recipes.

The difference between the two is which type of wheat berry is used to make them. Regular whole wheat flour comes from red wheat berries, while white whole wheat comes from white wheat berries.

2. Opt for whole wheat pastry flour for lighter bakes. Both regular and white whole wheat flours tend to result in heavier finished products. If the baked good you’re making is supposed to be light and crumbly, but the only whole grain available is whole wheat, go with whole wheat pastry flour. Expect pastry flour to have less protein than regular flour, and therefore less gluten when baked, which is what weighs down the texture of baked goods.

3. Start with spelt when branching out from wheat. If you’re looking to use flours other than whole wheat, begin with spelt. Utilize its sweet but mild flavor to avoid overpowering your baked goods, which is a risk with stronger grains that have bolder flavors. At the same time, eliminate the need to convert measurements in recipes, since spelt can be substituted in direct ratio to whole wheat flour.

4. Add barley for creamy textures. If you want a baked good that melts in your mouth, go with barley. However, be aware that it’s texture is very soft, so don’t ditch the whole wheat or all-purpose flour entirely. Instead, use half of the original amount that the recipe calls for (or, if you’re using spelt, an equal measurement of that), and then substitute the other half with barley.

5. Use oat to support chocolate, fruits, and nuts. Whole wheat flour usually results in a heavier baked good, which you often need to support the weight of solid add-ins (like chunks or whole pieces of chocolate, fruits, and nuts). However, if you want your baked good to be less dense while still mixing in these ingredients, substitute half of the whole wheat or all-purpose flour in your recipe with oat flour. This will result in a lighter bake that’s still sturdy enough to keep those ingredients from sinking to the bottom as it bakes.

6. Avoid “multigrain.” If you’re looking to eliminate baking with white flour entirely, read the package of any flour labeled as multigrain. Obviously, “multigrain” means that it is a combination of multiple grains, including whole grains. However, expect to find white flour listed as one of the flours mixed into many varieties of this product.

Method 2 Adjusting from White Flour to Whole Grains.

1. Expect changes in flavor and texture. Keep in mind that using whole grains instead of white flour will affect your baked goods’ taste and consistency. This doesn’t mean that all baked goods will taste better or worse with whole grains--just different. That said, depending on the type of baked good you’re making and your own personal tastes, anticipate having to do some trial-and-error with some recipes before you nail it.

2. Start with darker baked goods. Expect the difference in whole grains’ taste to be most striking when used in goods whose finished color really reflects the use of white flour. Because of this, start off with baked goods whose color tends to be on the dark side with or without white flour. Give your taste buds a chance to adjust before attempting a bake where the difference will be more noticeable.

For instance, go with a chocolate cake instead of a vanilla cake if this is your first bake with whole grains

3. Ease into it with partial substitutions. When you first attempt to bake with whole grains, don’t ditch the white flour right away. Instead, use the white flour for half the total flour called for by the recipe, and use whole grains for the other half. Note the difference in flavor and texture of your first batch. From there, decide if you'd like to increase the percentage of whole grains used in your next bake, or if you'd like to try again with a different type of flour.

4. Convert measurements when needed. Whole wheat and spelt flours can generally be used in equal measurements to the amount of white flour that a recipe calls for. However, expect other whole grain flours to require conversions. For example, if you’re branching out into nuts and using almond flour, you should use double the amount called for in white flour.

Search online for conversion charts to determine what if any conversion is needed for the type of flour that you’ve chosen to work with, like this one:

5. Add more liquid than called for. Be aware that whole grain flours absorb more moisture than white flour. If you’re using a recipe that calls for white flour, expect the finished product to be on the dry side if you substitute the white flour entirely with whole grains. To compensate, add two more teaspoons of each wet ingredient than specified for each cup of flour used.

6. Give the dough more time to absorb moisture. At the very least, let it sit for 20 to 25 minutes after you make it before you go and knead it.[12] For even better results, let it sit overnight. Additionally, try adding a tablespoon of lemon juice or another acidic ingredient. This allows the grains more time to soften while also breaking down more starch, which will make kneading easier.

Method 3 Trying Whole Grain-Specific Recipes.

1. Make whole wheat scones. First, preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Then, in a large mixing bowl, combine your flour, baking powder, and salt. Cut your butter into half-inch cubes (1.25 cm) and then work them into the flour mix with your hands, pinching them together, until they form what looks like breadcrumbs. Next, stir in the brown sugar and raisins, followed by the buttermilk. Now that you have your dough:

Dust a surface with flour and then roll the dough into a rectangular shape approximately a quarter inch thick (0.64 cm).

Cut it up into a dozen squares with each measuring about three inches, then roll any leftover trimmings together to make extra.

Line a baking sheet with cooking oil. Fold each square diagonally so it turns into triangle, then place it on the baking sheet.

Bake for a half hour, or until the tops brown to golden.

2. Bake spelt cookies. First, move one oven rack down as low as possible and another to a higher position. Then set your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it preheats, use an electric mixer to beat together your brown sugar, butter, egg, and vanilla extract in a large mixing bowl. In a second bowl, combine your spelt flour, baking soda, and salt. Add the second bowl’s contents to the first and stir to combine. To bake:

Use a spoon to portion your dough out onto a baking sheet to form the size cookies you desire, leaving at least an inch (2.5 cm) between each one.

Place the baking sheet on the lowest rack and bake for five minutes.

Switch the sheet to the higher rack and bake for roughly five more, until the edges begin to brown a bit.

3. Make barley buttermilk muffins. Let your oven preheat to 400 degrees Fahrenheit (204 Celsius). Then either spray your muffin pan with nonstick spray or line it with paper muffin cups. Next, stir together the barley flour, baking soda, baking powder, salt, and brown sugar in a medium mixing bowl. In a second bowl, use a whisk to combine the buttermilk, vegetable oil, and egg, then add the wet ingredients to the dry ones and stir to combine. Fill the tins with the batter and bake for 18 to 20 minutes.

The batter doesn’t need to be creamy smooth, so don't worry if it's a little lumpy.

Things You’ll Need.

Whole Wheat Scones : Measuring cups and spoons, Mixing bowl, Knife, Spoon for stirring, Oven, Baking sheet, Cooking oil.

Spelt Cookies : Oven, Measuring cups and spoons, Electric mixer, Baking sheet, Spoon.

Barley Buttermilk Muffins : Oven, Muffin tray, Nonstick spray or paper liners, Measuring cups and spoons, Whisk, Spoon for stirring.

Januari 25, 2020