Recipes Collection: good

Showing posts with label good. Show all posts

Monday, May 12, 2014

Good to know

Good to know:

If you ever run out of Baking soda, make it yourself!

Source: Chemistry.about.com

Question: What Is the Difference Between Baking Soda & Baking Powder?

Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to rise. Baking powder contains baking soda, but the two substances are used under different conditions.

Substituting in Recipes You can substitute baking powder in place of baking soda (youll need more baking powder and it may affect the taste), but you cant use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

baking powder (single-acting) - 1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch baking powder (double-acting) - 1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch. Use 1 tsp for every 1 cup of flour.baking soda - 1/2 teaspoon
2 teaspoons double-acting baking powder (replace the acidic liquid in recipe with non-acidic liquid)baking soda - 1/2 teaspoon
1/2 teaspoon potassium bicarbonate buttermilk - 1 cup (240 ml)
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (240 ml) (let mixture stand 5-10 minutes)

How to make your own powdered sugar:

Sugar, Icing Sugar, Granulated Sugar, Confectioners Sugar vs. Powdered ...

Sugar, Icing Sugar, Granulated Sugar, Confectioners Sugar vs. Powdered ...

When baking, its so frustrating to realize youre out of an ingredient right in the middle of making your favorite treat. Running out of powdered sugar shouldnt be one of those worries. All you need is some granulated sugar, a little corn starch and a blender, and you can whip up a batch of fresh powdered sugar for all your baked goods.

1. Measure out the granulated sugar. A cup of regular sugar makes a cup of powdered sugar, so measure out a cup or two and place it into a blender.

2. Blend the sugar at high speed, until it reaches a powder-like consistency.

Source: http://www.ehow.com

Tuesday, April 1, 2014

Sweet Hot Mustard Chicken Thighs – Good to the Bone

I don’t make a lot of Indian food on this blog, but I do borrow a lot of techniques inspired by that cuisine. Things like toasting spices in fat for stews, marinating meat in yogurt, and slashing chicken down to the bone, as I did with these sweet, hot mustard thighs.

I know it’s a bit controversial, since some say you lose moisture, but any technique thats been practiced for a thousands years is okay by me. I think it helps permeate the chicken with the sweet, hot mustard marinade, as well as gives the final product some fairly cool “racing stripes.”

As I mention, if you insist on using boneless-skinless thighs, this will still work, but it is really is a recipe where the bone is key. You may have heard the expression, “the closer the bone, the sweeter the meat,” and it’s so true. There are many ingredients you can substitute for, but bones aren’t really one of them.

Imagine a chef boning out a rack of ribs before barbecuing them, so that they’re easier to eat? …actually, don’t imagine that, but I think you get the point. Anyway, I hope you try this very easy and delicious sweet, hot mustard chicken thigh recipe soon. Enjoy!

Ingredients:

(consider all the spices “to taste” and adjust to your liking)

8-10 chicken thighs

1/2 cup Dijon mustard

1/4 cup packed brown sugar

1/4 cup red wine vinegar

1 tsp mustard powder

1 tsp freshly ground black pepper

1 tsp salt

1/2 tsp ground dry chipotle

cayenne to taste

1 onion sliced into rings

4 cloves minced garlic

vegetable oil for the pan and top of chicken

View the complete recipe

Wednesday, February 5, 2014

Back and some good tidings!

Am back from my little vacation in Coorg and my cousins wedding in Mysore ! Coorg was fantastic. The highlights of the visit were hobnobbing with elephants ranging from 2 years to 50 years at the Dubare Elephant Training Camp and walking around the coffee plantations. Plenty of coffee, pepper and cardamom there-enough to keep the foodie in me happy ! (Pictures below)

The wedding was superb, all of us cousins and our aunts and relatives getting together after a long time. And dont get me started on the food- I wont be able to stop. But I cant stop myself from telling you that the guests will remember the wedding feasts for a long long time.

I was welcomed back into Bombay by two very happy tidings, surprisingly BOTH from Switzerland. One, I finally received the BPW postcard from Pam of Posies Place, a lovely card that she photographed and made herself. (Picture below)

Secondly- my Mumbai marketplace entry was declared winner for Food Destination-2 (My local green market) hosted by Makiko of Just Hungry. This is my first brush with winning a blog contest and Im still on cloud 9.

Playing with the not-so-small baby elephant at Dubare

Extreme-Close up

Sunrays filtering down through the leaves of the Liberia Coffee tree (the only coffee plant that grows to over 10 feet)

Pams card for me