Showing posts with label How to Make. Show all posts
Showing posts with label How to Make. Show all posts

April 03, 2018

HOW TO COOK PERFECT PASTA

Although fresh pasta is available, it only keeps for a few days in the refrigerator whereas dried pasta keeps almost indefinitely.

To Cook Perfect Pasta:
  1. Use lots of water so that the pasta can move around. Bring to a rapid boil and keep boiling, even when adding pasta. Add a dash of olive oil and a pinch of salt.
  2. Add all the pasta at once, stir to ensure none of it is sticking together, and continue to stir regularly through out cooking.
  3. Do not overcook. Check the pasta a few minutes before you think it will be done and keep checking until it is al dente (meaning it offers only just a little resistance when bitten).
  4. Drain quickly in a colander and run a little water through.
  5. Serve immediately.
Cooking time depends on the shape and size of the pasta. If you can't serve it straight away, toss with a little olive oil to keep most. You should do this if you are storing leftover pasta too. If you need to keep the pasta warm, return it to the dry but warm pan and cover. To reheat already cooked pasta, add it to freshly boiling water for about 30 seconds.

March 08, 2018

MOCK CREAM

Mock cream makes a good standby for fresh cream. It is made from simple ingredients which are usually to hand, and costs considerably less than double cream. It makes an excellent substitute for double cream when used in mouses and other similar desserts.

Ingredients:
Milk - 150 ml
unsalted butter - 100 gms
Powdered gelatin - 1/2 tsp

Method:

  • Put the milk in a pan, add the butter in pieces and heat gently until the butter has melted.
  • Remove the milk from the heat, sprinkle over the gelatine and stir well to mix.
  • Leave to cool for one to two minutes, transfer to an electric blender and blend for 2 minutes until creamy.
  • Chill in the refrigerator, then whip as required.


February 16, 2018

HOW TO MAKE PIZZA SAUCE

Ingredients:
Tomato puree - 1 kg
Onion - 250 gms
Garlic - 50 gms
Salt and pepper to taste
Tomato ketchup - 100 gms
Acetic acid - 5 ml
Chilli sauce - 50 gms
Ginger - 25 gms
Corn flour - 1 tbsp
Water - 25 ml
Ajinomoto - as desired
Sugar to taste
Condiments & spices (optional)

Method:

  • Boil the tomatoes and blend to make puree.
  • Chop onion and garlic and grate ginger.
  • Boil tomato puree, onion, garlic, ginger till it becomes thick.
  • Add tomato ketch up, chilli sauce, salt and pepper and remaining ingredients.
  • Add corn flour mixed with water and boil the sauce till it acquires spreading consistency.
Note:
  •  It is advisable to prepare sauce one day in advance and refrigerate it so that it sets into a thick mass which will be convenient to spread. If it is desired to store sauce for longer period, sodium benzoate (1 gm per kg of sauce) mixed with little water may be added before adding corn flour.

February 13, 2018

HOW TO CLEAN CLAMS


  • Soak the clams in a large pot of water so that they are fully immersed. Set aside for 5-7 minutes.
  • Scrub the shell to remove barnacles or any other debris. Rinse under running water.
  • Drain all water and place the clams in a pan with a lid. 
  • place pan in the freezer overnight. This will make the shells open up.
  • Next morning, remove from freezer and allow to thaw until they are at room temperature.
  • Twist and break the shell with no meat away. Use the side with flesh.

December 13, 2017

HOW TO MAKE CHILLI VINEGAR

Ingredients:
Vinegar - 2 1/2 cups
Red chillies - 30

Method:

  • Heat vinegar to boiling point.
  • Add cleaned, chopped dry red chillies and pour into bottle.
  • Shake the bottle daily for 2 weeks.
  • Strain the vinegar and discard the chillies.
  • Fill up in clean sterilized bottles and close the lid tightly.

October 20, 2017

HOW TO PREPARE FRENCH DRESSING

Ingredients:
Vinegar -  1/2 cup
Salt - 1 tbsp
Egg whites- 2
Salad oil - 1 cup

Method:

  • In a double boiler combine all the ingredients.
  • Beat with an egg beater till it becomes thick and creamy.

September 11, 2017

BASIC CHOUX PASTRY

Ingredients:
Sifted all purpose flour- 1 cup
Eggs - 4
Butter - 1/2 cup
Water - 1 cup
Salt  - 1/8 tsp

Method:

  • Combine water and butter in heavy saucepan;place over medium heat.
  • cook until butter is melted and water comes to boil.
  • Add flour and salt. Stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball.
  • Turn off heat.  Add one egg; beat until well mixed.
  • Continue adding eggs one at a time; beat well after each addition. (An electric mixer can be used to beat in eggs)
  • Beat until smooth; cover lightly.
  • Let stand until cool.
  • Spoon pastry into icing bag with one inch plain piping tube attached; pipe into desired shapes on lightly greased baking sheet.
  • do not place too close together.
  • bake in preheated oven at 450 F on shelf above center for 8 minutes.
  • Reduce oven temperature to 350 f; bake 20-40 minutes, depending on size of puffs, until dry and browned. 
  • Remove from baking sheet immediately.
  • Let cool on racks. fill as desired.

August 29, 2017

WINE VINEGAR


Take a full bottle of red wine, remove the cork. 

Tie a muslin cloth over the mouth of the bottle and keep in the sun for a month.


The wine will change into vinegar.

TOFFU (BEAN CURD)


Take ½ kg soya bean powder, and cover with enough water, about 1 to 2 litres of cold water.

Allow to soak for 8-10 hours. Stir 2-3 times. Extract the milk. Strain through a sieve. Place the milk in a pan over medium heat.

Simmer stirring occasionally. Bring to boil. Add juice of one lime and 2 cups yoghurt. Stir well until curdled.

Remove and strain through a piece of muslin or cheese cloth.

Now tie a loose knot and place on a large place. Put a weight on top (proceed as you make Indian cottage cheese) for 2 hours until firm.

Unlike Indian cottage cheese, tofu is very soft.

Has no taste or smell, but when cooked with spices and other ingredients it takes on their flavours.

Can be used for various methods of cooking.

VARIATIONS:

Fried version: cut into cubes and deep fried. Sprinkle spices and serve with sauce.


Tofu skins or bean curd skins or sheets: during tofu making process, the skin that forms on the surface of  the curd, is remove and dried. These yellowish sheets are sold in the market, semi-dried, folded or dried rolled up strips. You can make them at home too.

August 26, 2017

DRIED ORANGE PEEL

As the dried peel of citrus fruit has a stronger flavour than fresh peel, it should therefore be used in very small quantities.

You may sun dry the peels or place them in a very cool oven (120 C, 250 F) for 3-4 hours.


Turn the heat off and allow it to remain in the oven overnight.

August 21, 2017

HOW TO EXTRACT COCONUT MILK


2 Cups of grated coconut is mixed with 2 cups of hot water. Leave it to cool, then squeeze out the milk.


If fresh coconut is not available, use packed flaked preserved coconut and squeeze out the milk.

August 18, 2017

HOMEMADE EGGLESS NOODLES


Ingredients:
Flour – 3 cups
Water – 1 ½ cups
Salt – 1 tsp
Cornflour – 2 tbsp

Method:
  • Sift flour and salt in a bowl. Add water slowly and knead until smooth.
  • Cover dough with damp cloth for 20 minutes. Knead again.
  • Sprinkle corn flour on a board and roll the dough until very thin.
  • Fold this into 4 or 5 layers and cut across the layers as thin as possible.
  • Dry the thin strips in the sun. When dried put in a jar. Use when needed.

Variations: 

  Homemade egg noodles: egg noodles can be made in the same way but instead of water, use 4 eggs well beaten.

Rice flour noodles:
Follow the same recipe as eggless noodles but use half quantity with equal amount of rice flour ex: one cup plain flour with one cup rice flour.

Wheat flour noodles: Use wheat flour instead of plain flour and follow the recipe as eggless noodles.


July 31, 2017

DAI - BAO (DOUGH FOR STEAMED BUNS)

Ingredients:
Plain flour - 2 1/2 cups
Baking powder -  3 level tsp
Salt - 1 tsp
Castor sugar - 3 tbsp
White vinegar - 1/2 tsp
Vegetable oil - 2 tsp
Water

Method:
  • Sift flour, baking powder and salt in a bowl. Stir in sugar and oil, rub well with finger tips.
  • Add few spoons water and 1/2 tsp vinegar, mix together and knead to a soft dough.
  • Shape into a round ball, cover with a damp cloth. Keep aside for 30 minutes.
  • Knead again, divide the dough into 10 portions and mould each portion into a smooth ball.
  • roll out each ball, on a very lightly floured board, into a circle about 10 cm  in a diameter.
  • Place a tsp of filling in centre of each circle and bring edges together, folding and pleating to make a neat joint. Make a bun and twist top of the bun and seal it.
  • Place the buns on a butter paper and lightly brush with sesame oil.
  • Now place them in a steamer. Steam for 20 minutes. Serve warm.
  • if you make the buns and refrigerate overnight then reheat by steaming for 2-3 minutes, before serving.

July 19, 2017

HOW TO MAKE PANCAKE BATTER

Ingredients:
flour - 100 gms
Milk or milk and water - 225 ml
Pinch of salt
Egg - 1
Oil for frying

Method:

  • Sieve flour into a bowl and add salt.
  • Make a well in the center and stir in beaten egg and half the milk, mixed together.
  • Beat lightly with wooden spoon for few minutes.
  • Add the remaining milk, mix until batter is smooth.
  • Cover bowl and allow to stand in a cool place for one hour before using, if possible.
  • Melt fat or oil in a thick frying pan and, when very hot, pour off excess fat.
  • Pour about 2 tbsp of the batter or just enough to cover the bottom of the pan and cook over medium heat until set.
  • Turn and cook other side until a golden brown.
  • Repeat until the rest of batter is used.

July 12, 2017

HOW TO MAKE FRESH CHESTNUT PASTA

Ingredients:
All purpose flour - 125 gms
Chestnut flour - 125 gms
Eggs - 2
Olive oil - 1 tsp
Salt  -1 tsp

Method:

  • Combine all the ingredients in the bowl of a stand type mixer fitted with dough hook.
  • Mix together and knead until the dough is smooth, about 10 minutes.
  • Roll out and cut using a pasta rolling machine.
  • to cook fresh pasta, bring 4 litres of salted water to a boil, add the pasta, and cook for 3-5 minutes, until the pasta is floating.
  • Strain and serve. It matches well with Gorgonzola cream sauce.

October 26, 2016

CHEESE PASTRY DOUGH

Ingredients:
Flour - 100 gms
Cayenne pepper - a pinch
Salt - a pinch
Whipped up cooking fat - 50 gms
Cheddar cheese- 50 gms (finely grated)
Egg yolk - 1
Water - 1 tbsp

Method:

  • Sieve the flour, salt and cayenne pepper then rub in the cooking fat until mixture resembles fine breadcrumbs.
  • Stir in the cheese and bind together with the egg yolk and water.
  • Form into a firm dough.

September 11, 2016

HOW TO SELECT MUSSELS


                                                         Image result for mussels
  • Choose heavy, tightly closed mussels.
  • To open them, put them in a pan without water, over low heat.
  • As they warm, the shells will open.
  • Beard, wash and scrape them before cooking.
  • To cook them, remove them from their shells, place them in a pan and strain their liquid over them.
  • Cook for 5 minutes.
  • Drain well.

June 08, 2016

HOW TO MAKE STIR- FRY SAUCE

Ingredients:
Canned peach nectar - 1 cup
Lemon juice -1/4 cup
Cornstarch - 1 tbsp
Soy sauce - 2 tbsp
Dry mustard - 1/2 tsp
Crushed anise seeds - 1/2 tsp

Method:

  • Mix all the ingredients well and store in glass jar.


June 04, 2016

HOW TO MAKE YELLOW CURRY PASTE

Ingredients:
Yellow chillies - 6-8

Lemon grass stalk - 1 (chopped)


Shallots - 4


Garlic cloves - 4


Fresh root ginger - 1 tbsp (chopped)


Coriander seeds - 1 tsp


Mustard powder - 1 tsp


Salt  - 1 tsp


Cinnamon powder - 1/2 tsp


Light brown sugar - 1 tbsp


Oil - 2 tbsp


Method:

  • Grind all ingredients together in food processor to make paste.
  • When paste is ready, transfer to a glass jar and keep in the fridge.
  • This curry paste is used mostly in Thai recipes.

March 28, 2016

HOW TO WHIP SKIM MILK POWDER

Ingredients:
Skim milk powder -  200 ml
Lemon juice - 15 ml
Ice cold water - 125 ml
Sugar - 50 ml
Vanilla essence - 1 ml

Method:

  • Combine water, lemon and milk powder in a clean, non plastic bowl.
  • Beat well until mixture stands in firm peaks (5 min).
  • Gradually beat in sugar and vanilla; chill.
Note:
  • The addition of one envelope of gelatine soaked in a small amount of water dissolved over hot water; and beaten into the foam will stabilize it. 


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