Showing posts with label to. Show all posts
Showing posts with label to. 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:
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.
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:
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
Thursday, May 1, 2014
My Cookery Show for Makkal Tv demonstrating how to make Salsa Picado Chicken Quesadilla and Tiramisu
Hello friends here is my next cooking show for Makkal Tv program Inippu Kaaram. Im showing makkal tv viewers on how to make Tiramisu Italian Dessert, Salsa Picado Mexican Dip and Chicken Quesadilla Mexican Entrée.
Click on the below image or link to view my cookery show telecasted on 13/July/2012
http://www.istream.com/tv/watch/133868/Inippu-Kaaram-EP-64-Complete
Wednesday, April 23, 2014
Wednesday, April 2, 2014
Im Posting This Because I Want You to Be Jealous
This is my new Foley + Corinna mid-city bag (ya know, the one I was coveting?!):
As if you werent green enough with envy, Id like you to know that I got a sweet deal on it from Gilt Group, at nearly half off its retail price.
Do you hate me now? Do ya, do ya, do ya??!?!
I know matching your shoes to your bag is a little old-fashion, but I still think this will look super fly with my pink suede Jeffrey Campbell Mary Roks wedges (seen here and here). Itll look especially good when people stare at me with all their jealous jealousyness.
Read More..
Foley + Corinna Mid City Tote
Do you hate me now? Do ya, do ya, do ya??!?!
I know matching your shoes to your bag is a little old-fashion, but I still think this will look super fly with my pink suede Jeffrey Campbell Mary Roks wedges (seen here and here). Itll look especially good when people stare at me with all their jealous jealousyness.
Tuesday, April 1, 2014
Sweet Hot Mustard Chicken Thighs – Good to the Bone
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.”
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
View the complete recipe
Friday, February 28, 2014
Recommended website for visitors to Iceland
While searching the web for a recipe, I came across a website which should prove a very useful resource for anyone who is preparing a visit to Iceland and wants to shop for food in the local stores (no need to worry about reading menus - they are usually provided in at least English and sometimes more languages). Following the general outline of Icelandic food (in English), there is a handy table of many kinds of food, given in Icelandic, English, French, German and Swedish:
The Shopper´s Guide to Icelandic food
I have been working on a similar list on and off for a couple of years, but I really see no need for my list when there is already one out there.
Read More..
The Shopper´s Guide to Icelandic food
I have been working on a similar list on and off for a couple of years, but I really see no need for my list when there is already one out there.
Thursday, January 23, 2014
How To Make Crunchy Gluten Free Breadcrumbs
Golden gluten-free bread crumbs made from toasted waffles.
Why not talk about simple pleasures? Like how to make really tasty gluten-free bread crumbs. Golden. Toasty. Slightly crunchy. When I first went gluten-free I missed the crunchy goodness that a buttered bread crumb topping adds to a home cooked recipe- especially comfort food. In fact, one of my favorite simple comfort recipes when I'm dragging my butt and too tired to cook is spaghetti tossed in extra virgin olive oil, minced garlic, red pepper flakes and pan toasted bread crumbs.
So, after I found a decent (even wonderful) gluten-free pasta (Tinkyada Pasta) I tried making herbed crumbs for several of my favorite comfort foods, including my go-to Italian spaghetti with garlic and crumbs recipe.
Read more + get the recipe >>
Wednesday, December 25, 2013
Green Bean and Blue Cheese Gratin Dont Even Try to Count the Calories
The holidays are when we get to do things we deny ourselves the rest of the year. We give and get gifts we cant afford. We get drunk and tell relatives and friends what we really think of them. And, we eat things so rich, decadent, and delicious that we would never think of making other times of the year. Heres one of those I recently produced for About.com.This amazingly delicious Green Bean and Blue Cheese Gratin video recipe is such a great combination of flavors. I had this dish at a restaurant in San Francisco called Brunos and it was love at first bite. Green bean gratins and casseroles are nothing new around the holidays, but the addition of the tangy blue cheese makes for a very memorable side dish. Sure its rich and loaded with butter-fat, but who cares? Did you hear what Aunt Edna just said about you!? Enjoy.
Click here for the transcript and ingredients.
Tuesday, December 24, 2013
Going to Gilroy to Gorge on Garlic
Michele and I are headed south, to the world-famous Gilroy Garlic Festival. The festival is celebrating its 30th year of fragrant foodie fun. An incredible two tons of fresh garlic will be used in everything from garlic bread to free garlic ice cream…yes, free garlic ice cream.Sporting press passes (yes, legitimate ones), well be strolling the festivals Gourmet Alley, to cover the event for About.com. Of course, Ill also try to capture some the events flavor, literally and figuratively, to share on this blog.
Ill leave you with a short clip of the beloved Pyro-Chefs, one the festivals most popular draws. They entertain the masses with their famous flame-ups, as they cook huge pans of garlic-drenched calamari, scampi, steak, mushrooms, chicken, pasta, and, well, you get the idea. That they probably all lose their eyebrows seems like a small price to pay for getting to cook all that amazing food. Go garlic!
Photo (c) Naotakem
Sunday, December 22, 2013
New York Cheesecake with Chocolate Chip Crust to the Rescue!
Believe it or not, this New York cheesecake with chocolate chip crust recipe post was suppose to be a spicy coconut shrimp bisque video. Please allow me to explain.
When I woke up this morning, I could not have been more excited about the video recipe I was about to film...an Asian-Cajun-inspired bisque that Ive been tasting with my mind since I saw John Besh make it in Atlanta.
As I set up the camera, my shrimp-eating grin turning into a frown that would have put Droopy the Dog to shame. I realized Id left my camera battery and charger in Santa Monica. Doh! So, after the longest video drought in Food Wishes history, my plans to make it all right were suddenly dashed.
Anyway, the show must go on, so Im posting this New York Cheesecake with Chips Deluxe Crust recipe, which was going to air tomorrow. This is part of a series of eight snack videos I did for Kelloggs Snackpicks.com, and while Im usually a cheesecake purest, this is one of my exceptions, since its works so well.
A little heads-up: when you click on the video player below, youll be taken to their site where you can watch the video and get the written recipe. Do not be afraid – if you have questions or comments, you can come on back and post them here. Thanks, and please stay tuned for the aforementioned bisque recipe. Enjoy!
Subscribe to:
Posts (Atom)