Can I substitute coconut oil for butter?

The short answer: You can replace the coconut oil in almost any recipe that calls for butter.

In some cases, especially during cooking, the results are not exactly the same. But as long as you know what to expect, no surprises.

Cooking with coconut oil

Cookies with coconut oil instead of butter turn usually good, but they will be a little crisper. That's because the butter 16 to 17 percent water, while the oil is pure coconut oil. Less moisture produces vegetables cookies.

Recipes that call for butter, such as bread, quick breads, muffins and cakes will be fine. Just make sure that the coconut oil is liquid, if used. That's not too difficult. If you have held a glass of coconut oil at home, you know you have a lower melting temperature than butter: 77 ° C, to be exact. This means that on a hot day, no fluid will be in the shell. (Butter melts at 98.6 ° C, ideally, the temperature inside of the mouth.)

Coconut oil in pie crusts

When coconut oil is not good to replace, it is in puff pastry and cakes. A flaky crust has separated the fat layers that create the mass. But because its melting point is 77 ° C, coconut oil even liquefy a kitchen a little heat.

And a liquid does not form lumps. Instead, the layer can be mainly absorbed and flour from her is a paste instead of a friable granular consistency can give.

This is not necessarily a bad thing. Dough is made in this way as mealy pie dough, and is very soft and brittle. It is good for the bottom crust with cream and fruit cake, because they are less likely to be wet. It will simply not be flaky.

The other thing about this dough is that it is difficult to work. Implement and fit into your cake pan can be a real pain. That's because fat molecules reduced gluten (which is why it is called "shortening"), so that the despicable and inelastic.

Cooking with coconut oil

For normal cooking, you can use coconut oil wherever you use butter - like cooking eggs, buns with grilled cheese to spread on toast, etc.

Coconut oil and butter both have a relatively low smoke point of about 350 ° F, if you are used to heat a little butter in a pan and fry some vegetables, you can use coconut oil in the same manner. If the pan is too hot, it will begin to smoke, like butter.

Note that no coconut oil foaming in the mold so that the term of butter, because, as I mentioned earlier, butter contains water, but coconut oil is not water in the foam and butter, as it evaporates.

Coconut know

Finally (and culinary point of view, perhaps decisive), all the taste of coconut instead of butter. If it's okay with you, you're okay. For dessert a hint of coconut flavor could be very nice. Scrambled eggs coconut taste may not be for everyone. On the other hand, who knows? Maybe it will be at home.

It is oven meat & quot; In Seal & quot; Juice?

If the furnace is "Seal" in meat juice?

For years, the idea that the meat from the grill has helped prevent moisture loss was a costly and often cited piece of culinary education. It made sense and seemed in line with the experiences of the people, was accepted and rarely asked for almost a century in question.

In recent years, however, the pendulum has swung in the other direction, with a large number of people are now saying that the theory of pure nonsense - a myth, like fairies or elves. It has been "discredited", they say, by "science".

Presentation of "critic"

You can easily recognize one of these "critics" with the clear superiority of the air they take in the chat rooms, forums and blogs - when the issue of burning and moisture loss discussed.

Ironically (but perhaps not surprisingly) bought into this alleged disrepute with the same blind credulity to the other side of the argument you heard or read that the burning did not seal in the juices attributable straight, the argument was to be convincing, and then only it filed away under "things I've decided to believe."

The only problem is that they are wrong.

And we are going to see why. But first, we take a detailed theory that meat yields torrid juiciest, look for a better idea of what the critics think, to be discredited, and on what basis they think they demystifies it.

For this purpose it is necessary to define what we mean by heat. This is the heart of the matter, after all, we must ensure that we all speak the same thing. Let's start with a brief overview of the attributes start

Cooking dry.

Dry heat cooking

Dry heat cooking refers to a method in which heat to food without the use of humidity. Examples could be the food hot heat, dry air in a furnace or heat can be obtained directly from a hot stove.

In the case of meat, dry heat baking also results in the formation of a thick taste "crust" on the surface of the meat. This will occur by a chemical reaction such as Maillard reaction, which is responsible for the browning and flavor development caused and at a temperature of at least 310 ° C,

The water boils and is converted at 212 ° C steam, the cooking method using moist heat generating (as braising or boiling water) sufficient heat to form the outer shell. Only cooking methods may dry heat methods include grilling, roasting, jump - and hot.

One of the most common applications is hot with meat, which are cooked on, as a way to improve their appearance and develop the flavors of Maillard stew alone can not. In general, the entire outer surface of the meat browned not only the top and bottom in this way. So with a cube of beef, the six faces of the cube should be cauterized.

But with the flesh, we are braising, which is not "oppression" in the juice regardless. During the meat moist and juicy, stewed, no matter what. Oven before braising is performed only for cosmetic reasons and taste.

As such, we are not worried about burning brown the meat before braising. For purposes of this discussion, "hot" refers to the act of quickly brown meat or other part of the offer of meat with high heat (450 ° F or more), sometimes with a small amount of fat, as part of a cooking process the only dry heat used.

Claim Vs counterclaim

Now that we've nailed a definition of the heat, we can proceed to consider the question at the heart of this controversy. First, that we:

"Seals in the juices of meat on fire."

And counterclaim:

"No, no!"

The versions of the application can be as far back as 350 BC when the Greek philosopher Aristotle wrote back:

"... The closer the fire are dry the parts first and then dry harder. Hence external pores contract and the moisture of the object can not be eliminated, but it is closed by the closure of pores."

Pores? His dismissal also speak, not in facial cleansers. We provide a fillet of New York has no pores. But if the idea of meat with "pores" is the basis of the counterclaim, critics have been busting bad theory. No one seriously suggests that burns prevents moisture loss by closing the pores of the meat. And still, what a break Aristotle. I also thought that the sun revolved around the Earth - to go after him is a bit like a holiday party zone after beating his dog for ladies.

Connecting Von Liebig

The modern version of the application is often 19th-century German chemist Justus von Liebig called, the affected area was attributed to diet among others.

More specifically, it's about understanding what happened to the inherent nutrients under different cooking techniques. Such as these nutrients can be extracted and concentrated? The company, in fact, von Liebig oxo, which still exists today, as a manufacturer of meat extracts, stock cubes and food-related products (if not related to OXO International, the leaders would find "Good Grips" kitchen brand).

His theory was that the immersion bring a piece of meat in cold water and then gradually heat the water to a boil to cook the meat would result in the domestic meat liquid (and thus, nutrients and other essential elements such as flavors) develop in meat and cooking liquid.

Conversely thought, prevent fast cook meat immersion in boiling water a barrier to the passage of fluid or to produce meat.

So von Liebig spoke boiling or simmering meat, do not burn. Thus, the barrier described above is nothing to do with the formed by the Maillard reaction crust. It happens that he cheated on the fence, but the theory of von Liebig had nothing to do with the claim. The fact that the theory of boiling meat wine, with time, which is associated with the statement that largely seems to be a misunderstanding.

This is the strategy of "debunkage by association." You tried resisted to dismiss a matter of form, the application part can now be judged on its own merits. 2 Read Article >>

Cranberry Sauce Recipe

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Cranberry Sauce Recipe

This new cranberry sauce recipe is so delicious and so easy, I never use the substance is still.

As you simmer cranberries, start to hear a popping sound. It's a good thing - it means that the berries burst and the release of natural fiber called pectin, which is simmer cranberry sauce thickens.

I like a little cranberry sauce, so I add half of the sugar at the beginning and sweeten to taste, when you finish cooking. But feel free to use more sugar if you like your sweet. Just add half at the beginning and the rest, a little at a time, at the end.

What is arugula?

Rocket (pronounced "ah-ro-ga-la") is a type of leaf vegetable spicy, slightly bitter taste.

Because it grows natively in the Mediterranean, is widely used in rocket Italian cuisine. Arugula served are cooked like pasta or pizza. But arugula is often used in salads. Because of its strong flavor, arugula tends to be mixed with other salad leaves soft.

Alias:

• Rocket
• Arugula
• Rugula

What does the Florentines in the kitchen?

In the culinary arts, the word Florentine (pronounced "FLOWER-en-teen"), or the term refers to a recipe that is prepared in the Florentine style of the Italian region of Florence.

The best way to remember what it means is that a dish prepared with spinach Florentine characteristic.

Florentine recipes usually have a main ingredient, such as meat, poultry or fish, served on a bed of spinach and topped with a Mornay sauce. A Florentine recipe can also be baked with cheese or gold are covered.

A common recipe is Eggs Florentine Florentine, which is a variation of eggs benedict. Eggs Florentine is a poached egg on a bed of spinach on a toasted English muffin and topped with Mornay sauce (although it is common with hollandaise sauce instead of serving).

Note that the word Florentino has a different definition is not related to recipes made with spinach and Mornay sauce. It is a thin, crispy wafer or cookies, which is also known in Florence. The Florentine cookies with honey and nuts and sometimes covered with chocolate.

Crepe Recipe

This recipe for crepes can be used for the preparation of pancakes or crepes salt. The difference is that when you make sweet crepes, sugar and vanilla. For savory crepes, they leave out.

Another possibility for savory pancakes is to add some fresh chopped herbs to the dough.

See also: How to make pancakes

Croque Monsieur: Grilled Cheese classic French ...

Croque Monsieur sandwich is a classic French grilled cheese is one of the pillars of the Paris cafes, bars and bistros, not to mention countless counter.

Served with a side of fries and a small pile of leaves salad, croque-monsieur is anything good to eat in Paris - even their snacks are somehow sublime and otherworldly.

The combination of a bechamel sauce with Gruyere cheese hazelnut croque-monsieur is grilled cheese perfection.

Note that most places that serve sandwiches have done many things in advance, and they will warm up to you when you order. However, they are always delicious. Can you imagine your own and eat fresh?

Sure, you can - that's why you are here. The following recipe will make a sandwich, but it can double both. You can substitute Jarlsberg or Monterey Jack Gruyère.

And if you're wondering, Croque Monsieur is literally translated "Mr. Crunch". Best name for a sandwich.

This is a recipe of bechamel sauce, a white sauce base and fairly easy to do.

Prime Rib Roast: The Sear-last method

Rib recipe is a bit of a deviation from the technical standard of cooking at high temperature at the beginning and then end up at a lower temperature.

Instead, slowly let up medium rare, grilled rest, then is heated to very high temperature before serving. Serve In addition to producing a perfectly pink and juicy coast beef, this method, the additional advantage is able to roast from the oven.

This technique works either bone or chops boneless meat, 4 to 10 pounds. For a rib bone, include two servings per rib, while a roast boneless will be two servings per pound.

See also: How to Roast Prime Rib

3 ingredients uncooked Key Lime Pie

Egg yolks, condensed milk and lemon juice: This simple No-Bake Key Lime Pie with only three ingredients.

Besides pie crust, of course. For that you can use to buy a pastry biscuit. (Or make your own.)

The reason why this works is that the recipe coagulates and causes the filling to set on cooling acid lemon juice egg protein.

If you real key limes (or lemon juice, which you can sometimes bottled or frozen) can not get, is good to use regular limes.

Where peppers in Scoville Heat fall ...

The peppers are a type of round, small red peppers, with a sweet flavor and mild heat.

Peppers are also known as cherries, red peppers, due to its round shape and color. A common use of the peppers cut or put them in Spanish or Manzanilla olives.

This pimento stuffed olives are traditionally used to decorate martinis. They are also used in the production of cheese and bread chili.

Because they are soft and sweet, whole peppers can be stuffed and served as an appetizer. Also pickled and sold in jars, usually described as cherry peppers.

Peppers, 100-500 Scoville units on the Scoville scale, including one of the peppers to bell peppers.

Aka cherry peppers

Variations: Pepper

Lemon Meringue Pie

Recipe for lemon meringue pie, prepare the lemon filling, the kind of a lemon cream instead of milk sweetened water-based, then serve in a pre-baked pie crust and clearly beaten poured with egg white, then browned only in the oven for a few minutes.

You can download a pre-cooked pie tin to buy, in this case with step 5 you start. If you want to make your pie crust from scratch, you have half portions of this strudel recipe.

The secret of a perfect Caesar salad

Legend has it that the original Caesar salad Caesar Restaurant in Tijuana 1924 For some reason this story is controversial, and I'm not sure why. Had to come from somewhere, and a restaurant called Caesar also seems likely that anywhere.

Caesar dressing made with egg casserole. But doing it this way is the only borrowing trouble. On the one hand, there is an additional step. But also, if you cook the egg, fight to emulsify the dressing. It is easier to use raw egg yolks, and since this is how most Caesar salads are made these days, going to like what you are probably used.

(Of course, use pasteurized eggs if you are about raw eggs.)

The real key with a Caesar salad dressing is to make just before serving. If you sit the dressing, you can disconnect. Moreover, nothing is like a Caesar salad salad wilted fall soft. For tips on how to keep a cool and fresh salad, do not see store salad.

How to prevent the milk from curdling when cooking ...

Many recipes for sauces and soups should be reduced and thickened, meaning simmer until the desired consistency.

With sauces and soups with milk, boil or simmer can be made sour milk, which not very appetizing (even if it is safe to eat).

Without complicated, more milk is an emulsion of fat, protein and water. What happens when the milk is boiled, the emulsion breaking: coagulate milk proteins and separated from the water and produces what is commonly known as Quark.

This cheese making to coagulate milk solids by boiling and addition of the enzyme rennet, and then the liquid is ejected.

But for sauce or soup that does not sour milk, want it to be smooth. So, here are some tips to prevent milk curdle when heated:

Do not boil. Cooking is a safe way to curdle milk. But it's not just cook. Heat the milk too quickly, even if never boils, you can also curdle. Instead, gently heat the milk over medium heat.

Stabilized with a starch. Starches such as corn starch or flour to stabilize the emulsion of the milk and to prevent a separation. A common technique is to thicken the sauce or soup with Roux milk prior to the addition. [See also: How to thicken a sauce]

Avoid strong acids. If your sauce or soup contains an acidic ingredient, such as wine, tomato or lemon juice to curdle milk rather. In order to counteract the action of the acid, starch may be used as described above.

Season. Ended Salt is another ingredient that can lead to clot milk. But obviously, you have your season sauce. The key is to add salt at the end instead of reducing them, or cook with salt and. (Sauces and soups at the end is a good habit to get into anyway.)

Warm the milk. Filling with cold milk directly into a hot liquid. Instead, small amounts of hot coating liquid in the cold milk. When milk is hot, add the hot liquid. This process is called event. Or simply heat the milk gently in a pot in front of the addition.

Instead, use cream. Dairy products high in fat, such as cream and cream, are less susceptible to icing. Restaurants cream be used, because to make sauces and soups as opposed to milk, which can be boiled without curdling. (It also has more flavor and richness of the milk). In contrast, 2% milk, rather than full milk clotting.

Questionnaire: Is a herb or spice?

What is cumin and how it is delivered?

Cumin (pronounced "Kyoo-min") is a spice made from the dried seeds of a plant as Cuminum cyminum name known. A member of the parsley family, cumin is in Mexico, the Middle East and Indian dishes, including used many others.

Cumin is a typical ingredient of chili powder. Comino is often found in other mixed spices like garam masala and curry powder.

Cumin can be used in the form of whole grains and soil. Cumin has a taste and smell of the warm earth. Cumin is often added chili, barbecue sauce, baked beans and cucumbers.

The most common variety of cumin is a brownish-yellow color, but also sometimes find black and white cumin cumin.

Can I substitute coconut oil for butter?

The short answer: You can replace the coconut oil in almost any recipe that calls for butter.

In some cases, especially during cooking, the results are not exactly the same. But as long as you know what to expect, no surprises.

Cooking with coconut oil

Cookies with coconut oil instead of butter turn usually good, but they will be a little crisper. That's because the butter 16 to 17 percent water, while the oil is pure coconut oil. Less moisture produces vegetables cookies.

Recipes that call for butter, such as bread, quick breads, muffins and cakes will be fine. Just make sure that the coconut oil is liquid, if used. That's not too difficult. If you have held a glass of coconut oil at home, you know you have a lower melting temperature than butter: 77 ° C, to be exact. This means that on a hot day, no fluid will be in the shell. (Butter melts at 98.6 ° C, ideally, the temperature inside of the mouth.)

Coconut oil in pie crusts

When coconut oil is not good to replace, it is in puff pastry and cakes. A flaky crust has separated the fat layers that create the mass. But because its melting point is 77 ° C, a hot cooking some coconut oil is sufficient to liquefy.

And a liquid does not form lumps. Instead, the layer can be mainly absorbed and flour from her is a paste instead of a friable granular consistency can give.

This is not necessarily a bad thing. Dough is made in this way as mealy pie dough, and is very soft and brittle. It is good for the bottom crust with cream and fruit cake, because they are less likely to be wet. It will simply not be flaky.

The other thing about this dough is that it is difficult to work. Implement and fit into your cake pan can be a real pain. That's because fat molecules reduced gluten (which is why it is called "shortening"), so that the despicable and inelastic.

Cooking with coconut oil

For normal cooking, you can use coconut oil wherever you use butter - like cooking eggs, buns with grilled cheese to spread on toast, etc.

Coconut oil and butter both have a relatively low smoke point of about 350 ° F, if you are used to heat a little butter in a pan and fry some vegetables, you can use coconut oil in the same manner. If the pan is too hot, it will begin to smoke, like butter.

Note that no coconut oil foaming in the mold so that the term of butter, because, as I mentioned earlier, butter contains water, but coconut oil is not water in the foam and butter, as it evaporates.

Coconut know

Finally (and culinary point of view, perhaps decisive), all the taste of coconut instead of butter. If it's okay with you, you're okay. For dessert a hint of coconut flavor could be very nice. Scrambled eggs coconut taste may not be for everyone. On the other hand, who knows? Maybe it will be at home.

Chuck juicy braised beef and barley soup

Beef barley soup recipe

To barley soup recipe, the Court fork, until tender braised beef, then cook the barley and vegetables, and finally mix the ingredients and season to finish the soup.

You can also use this soup with beef short ribs and this recipe for beef noodle soup. What is important, however, is to cook separately barley. Meat should be cooked for a while, and barley be soft when cooked so long.

Simple foolproof method for roasting beets

Roasted beets are one of the great pleasures of the table, and are incredibly easy to do. Whenever possible, try at the ends of the roots that you see in the picture you choose long and thin beets here the queue. You will see it soon.

To start, preheat the oven to 400 ° F. Cut off all but one inch of stem cells. Save the stems and leaves, but. If you have any of these juicers, Swiss chard are a great addition to your homemade juice (raw beets as himself). You can also cook the chard for a great side dish.

Wash and dry the beets and in a baking dish or baking sheet. Note that we roast beets, vegetables. For what it's worth, a method of roasting is cooking dry heat, where food is cooked outdoors. Wrap the beets in a sheet instead of vapors grill.

Risotto Recipe for beginners

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The basic recipe for risotto made with butter, parmesan cheese and fresh parsley, and is an Italian classic of all time. This is a perfect recipe to start if you've never risotto before.

Risotto is the hot chicken broth, so that the stock is absorbed in the raw arborio rice a ladle at a time (a variety of round grain rice starch) stir and cook slowly in the rice. This technique gives the strength of rice, a bowl of cream soup.

For a demonstration, here is the method of risotto, how to make a risotto step by step instructions.

See also: Butternut Squash Risotto

How to thicken any sauce

A sauce is a liquid, a thickening agent and a portion of the flavoring substances substantially. For example, in a hollandaise sauce, the liquid butter is melted, and the thickening agent is egg yolk. In a beurre blanc, the liquid is likely to be reduced wine and / or vinegar and butter thickener.

In a bechamel sauce, the liquid milk and the thickening agent is a combination of butter and flour called a roux.

Roux is the thickening agent in a velvety sauce, in which the liquid chicken broth, fish broth or beef. A brown sauce or Spanish, is a bit more complicated, but is actually a background of brown and red liquid thickener.

Red, as you can see, is widespread. Roux is equal parts (by weight) of flour and butter is. First, melt the butter (clarified butter works best), then add the flour and cook for a few minutes or perhaps several minutes, depending on what kind of sauce you make. Then you can whip the liquid into the roux and simmer for a while. Sauce is more or less the same way now, but you are usually the juices from a piece of meat or poultry roast only.

Why flour to thicken the sauce, anyway? What happens is, the thickness expands to absorb water, and the effect is to thicken the sauce. You can learn about a sauce thickened with roux more.

Another technique is to combine the raw butter and flour into a paste, then add small pea-sized pieces of dough, called roux, the liquid boils.

A similar method is, the corn starch and cold water is known to form a so-called suspension, the suspension is then added to the hot liquid. You can read more about how to get to thicken a sauce with cornstarch.

Another technique is to use a combination of egg yolks and cream as a bonus. You do not have to moderate clot the link for the eggs. You will see this technique used in the preparation of sauces such as German classical sauce.

And do not forget reduction, if you simmer is evaporated just to thickened sauce until some of the liquid. There are various other methods as well, described some of them pretty secret or simply variations herein (such as the use of different flour instead of flour or different outer butterfat) methods.

See also: Can I replace flour with cornstarch?

How to caramelize onions

Serve with freshly grilled burger Sub

Need an excuse to make some burgers on the grill? Delicious caramelized onions as all the reasons you need. Have a good time!

Also check the video how to caramelize onions.

Peanut Butter Cookies

Peanut Butter Cookie Recipe

With its delicious mix of sweet and savory, are peanut butter cookies more popular products. The basic recipe for peanut butter cookies with the "fusion" because we flatten with a fork and shape the cookies.

Here are some tips:

• Let butter, eggs and milk are at room temperature before the cream them.
• For a cookie mix rubber just enough to combine the ingredients.
• Refrigerate the dough for a few minutes, if you find that is too soft to easily roll cylinders.

Make a perfect juicy pork chops with this simple ...

Make perfect pork chops is simple - first in them in a very hot pan for about three minutes and then turn it over and cook the rest of the way into the oven.

It is produced in this way it is ensured that they are cooked, but not overcooked. So they are nice and tender and juicy.

Part of it is to select the suitable pork chops. For this recipe, the better the pork chops with bones that are an inch thick. Too thin and overcooked. Bone and contributes flavor and moisture, which means a juicy pork chop.

Because we on the stove and oven, and because we get cooked very hot pan, cast iron skillet is the perfect bread to make these pork chops.

For more information about why it's okay to cook pork chops medium instead of well done, you will find cooking pork.

Learn more about foodborne Listeria

Listeria monocytogenes:

Listeria monocytogenes is a bacterial food, which is responsible for more deaths than any other food poisoning, such as Salmonella or E. coli. Listeria is especially dangerous for pregnant women.

Where Listeria is:

Listeria are found in up to ten percent of the human intestinal tract and other mammals and birds, and even seafood. A very resistor pathogen Listeria can be stored in the food in the fridge to grow, and standard methods for freezing, drying and heating are not always effective to eliminate.

How Listeria transmitted:

Listeria bacteria are usually transmitted by the ready foods such as hot dogs, sausages and cured meats, sausages and other cured and smoked meats and seafood, and soft cheeses and not to eat unpasteurized dairy products.

Listeria symptoms:

Listeria poisoning or listeriosis, is a kind of stealth disease in the sense that it has a very long incubation period - as long as 70 days in some cases. This allows you to foods that have been contaminated with Listeria and no symptoms for more than two months to eat. With this kind of time delay, it is unlikely that you will make the connection between the symptoms and the foods that are sick. In most cases of listeriosis poisoning symptoms occur in about three weeks.

The first symptoms of listeriosis include fever, chills, headache, muscle pain, abdominal pain and diarrhea. Later symptoms may include neck stiffness, dizziness and even convulsions. In pregnant women, listeriosis is particularly dangerous because it cause miscarriage or premature labor. You can read about the symptoms of food poisoning more here.

Preventing Listeria poisoning:

The threat of Listeria illness is the reason pregnant women are advised to avoid eating foods such as meat, pâtés and other meat spreads, smoked salmon and other smoked fish. Soft cheeses such as Brie, Camembert and blue-veined cheeses such as Gorgonzola should also be avoided, unless they specifically say that they. Pasteurized milk Salads made-Deli, such as chicken salad, ham salad, tuna salad and seafood salad are also potential sources of listeria and should be avoided by pregnant women and others at high risk of poisoning by a weakened immune system food.

More agents pathogens:

5 tips to make the perfect Stir Fry Set

There are two main reasons that people sometimes problems with a sauce at home:

1. Adding a lot of things in the wok both cool the wok, which means that the food cooked or steamed instead of fried. This is particularly a problem with the meat. Y,
   
2. Not all ingredients are cooked at the same rate, when added all at once, some elements either overcooked or undercooked.

So, what can you do about it? Here are some tips:

Wok should be smoking hot

To make a good stir, really absolutely necessary to have a very hot wok. (You can use a pan, too.)

Not enough Jacuzzi is one of the most common poison cook the typical problems at home. This applies not just skip to the rule.

To cook the restaurants kitchens powerful pumping mega-high heat, so that they can get a good sear on the meat and food quickly, so do not spend too much time in the pan.

If you ever seen the huge fires that have seen in Chinese restaurants that have specially for wok sautéed, they are called "volcanoes" because they are so ridiculously hot. These things blow over 75,000 BTU, which is about ten times more than the average in the burner a beach house.

Your premium could with an extra hot burner 12,000 BTU approaches range, and, of course, is to use. But even with that you just not have the equipment to a cook is to play in a Chinese restaurant in a position to do with one of the burners on the volcano.

This does not mean you should not try, but I would like to show that the challenges will be.

Just as you do not produce the same amount of heat needed to heat your wok for a long time. I love my wok heat for 5 to 10 minutes on the highest heat you can get. Only heat, with nothing to dry on them.

I'll close the door and on the kitchen fan vent everything that happens. (Note: You can not use a non-stick wok best woks are carbon steel.).

Once the wok is good and hot, I will add a little oil. And make sofrito, I want to use refined vegetable oil, how can I get more heat.

This is generally a safflower oil, and my second option is soybean oil or sunflower oil. These oils also have the advantage that a very neutral taste, so you can not taste the food and ingredients oil.

Do not cook frozen meat

Addition of cold meat in the wok to cool immediately. To avoid this, allow the meat to stand at room temperature for 20 minutes before cooking. You can while both soy sauce and a little wine marinade. Then when you are ready to cook, remove the meat from the marinade, drain and dry before. In the wok

And speaking of meat, some bands and cut meat to view sold "stir fry meat." Your best bet is to simply cut your own steak or skirt steak or flank steak. This is an extra step, but you know what you're getting, and it's getting colder. Remember to cut against the grain.

Cook meat in batches

If more than 8 ounces of meat, cooking in batches. Do not overload your wok with cool flesh, and the flesh is its juices, bubbling over time instead of frying. This means that it is difficult to gray instead of brown and tender.

First, heat the oil and add the flavorings (such as garlic and ginger), then add the meat. Running, if not all crammed in the middle. And does not start immediately, stirring, either. Do not touch it for half a minute, to give a chance to brown. So, go ahead and stir until browned.

Cook meat until almost done, then remove and reserve. Warm the pan and add oil if necessary, and repeat, cooked almost all the way to all flesh.

We cooked almost all the way, add new ones, directly jumped at the end, and then finish cooking. Otherwise, it will be overcooked.

Cooking vegetables

Once you have set the meat aside, the wok heat again, add fresh oil and spices and cook vegetables. Things like onions and mushrooms can be cut into slices go to the top. Leafy vegetables such as spinach or cabbage chopped go all the way, and so would be something like bean sprouts, if you want to retain their crunchy texture.

Some elements such as green beans, carrots and broccoli need additional cooking time, and I sometimes blanch in boiling water for 60 seconds, then shock in ice water and drain through. Again, it's an extra step, but the goal of a wok cook quickly, so you do not end up with a lot of liquid in the bottom.

You can add a little soy sauce, wine or stock at this time and cook until all vegetables are cooked. You want them to be crunchy, and retain their bright colors. Cooked vegetables are soft and matte color.

Add cooked meat to the final

All you want heat to finish cooking. You can mix a paste of cornstarch and cold water and stir the sauce to thicken. Mix one tablespoon of cornstarch and stir one ounce of cold water to a paste, then stir and cook until thickened.

Finally, I would like to add a few lines of sesame oil at the end, but not before, because pure sesame oil burner very quickly, so it's more of a taste of cooking oil.

Q: Can I replace flour with cornstarch?

The short answer is, probably not. But it depends on what you are doing.

The flour and corn starch are two different things. Wheat flour, contains protein, starch and fiber. Known protein gluten, whereby the dough is resilient, when it is kneaded, and is back structure.

Corn starch, in addition, is made from corn flour that is treated to remove proteins and the fibers, while the starch produced. Since they are pure strength could not cornstarch cooking because no protein or fiber in it.

Corn starch: What is good?

What is good for the corn starch thickening things like sauces, desserts and cake fillings. This is because, if they cooked the starch acts like a sponge, absorbing and expanding how it works.

[See also: How to thicken the sauce with corn starch]

Also gelatinized, which means that it sets when it has cooled, you might want a cream pie filling.

All strengths have this property, so that the flour is often used to thicken sauces - usually as part of a roux.

But because it is pure starch, cornstarch has twice the thickening power of flour. So you need twice as much use flour to thicken the same as corn starch. Too much flour will make your sauce or dressing or whatever to make his once thick and sticky, and have a floury taste, which is probably not what you want.

In addition, corn starch is a bright translucent appearance, which is a desirable property for fruit fillings for cakes and some sauces (especially in Chinese cuisine). Not flour.

Roasted corn starch

Corn starch can also give you a crispy fried foods-layer. This works because the corn starch absorbs moisture from the food and grow, and then when the food fried, cooking corn starch moisture, leave inflated the crispy outer coating.

Flour is to a certain extent, but again, you need to use more flour to achieve the same effect, and is a thick rubber coating rather than light, crisp corn starch product.

So usually you can replace flour with cornstarch, but you have to use the flour as cornstarch twice, the denser / thicker the result that the recipe will have to make it harder /.

A better solution would be to another, replace as arrowroot starch, potato, tapioca or rice flour.

See also: How to thicken the sauce

Culinary Arts Food Safety Test

Food safety test results

3 ingredients uncooked Key Lime Pie

Egg yolks, condensed milk and lemon juice: This simple No-Bake Key Lime Pie with only three ingredients.

Besides pie crust, of course. For that you can use to buy a pastry biscuit. (Or make your own.)

The reason why this works is that the recipe coagulates and causes the filling to set on cooling acid lemon juice egg protein.

If you real key limes (or lemon juice, which you can sometimes bottled or frozen) can not get, is good to use regular limes.

This home Thousand Iceland dressing is great ...

Thousand Iceland dressing recipe

These days Thousand Iceland is probably more popular as a spread with vinaigrette. A real treat, try it on your next burger!

One of salad dressings mayonnaise-based can be made with bought mayonnaise. But if you really want the full effect, why not try making your own mayonnaise?

What is Caul fat and how is it used?

Caul fat is a thin layer of fat covering the intestines of pigs, cows or sheep. The most common type of filter is used in cooking, is pork.

Network fat a fat translucent cable and melts during cooking, so that they., The moisture and flavor of the final product In classic crib protection filter is used to enclose the filling, and as a natural sausage casing.

Caul fat is sometimes used to wrap roasts, so it is essentially a form of bard.

Sausage wrapped in its web as crépinettes known.

See also: What is Charcuterie?

How to make your own mayonnaise

Mayonnaise is used as an emulsion, which is another way of saying that we are in a full cup of oil are capable of producing large yellow egg yellow. Magic? Well, yes - culinary magic.

The trick is to slowly add the oil at first, whisking constantly yellow. Add the oil too quickly, and the emulsion is broken. In this demo, a one egg mayonnaise, a little difficult, as it means adding oil a drop at a time at first. However, you must start with three egg yolks. More egg yolk makes the emulsion more stable, and you have much more room for error. You will end up with about 2 ½ cups mayonnaise.

You must separate the yolk from the egg white. Here is a guide on how to separate an egg.

In addition to the egg yolks, one needs:

• 2 cups vegetable oil normal
• 1-1 ½ tablespoons white wine vinegar
• 1 tablespoon lemon juice (about half a lemon)
• Season to taste Kosher salt and
• Cayenne pepper or Tabasco sauce to taste

Another thing: Plan for a good workout with this arm, the impact will do.

Do you know the difference between herbs and know ...

What are the herbs? On the culinary arts, the word on one part of a plant refers green grass or leaves a court after season and taste used, but not used as a main ingredient.

What does that mean exactly? Here is an example. Spinach is the green part of the plant, but the plant is spinach, no grass, spinach was a meal in itself willing, added not only the scent to other foods.

Similarly, a lettuce leaf, the green part of the plant, but if you make a salad, the main ingredient is lettuce, if the salad is not an herb.

So what is a weed? Examples of herbs include basil, parsley, rosemary, thyme and dill. Note that for each of them, we are talking about the green part or the leaves of a plant species. Basil can be very important for leaves, while rosemary leaves or more spines. But everyone is part of green leaf or plants and thus a grass.

So what exactly is the difference between a plant and a spice? We know that the grass is green part of a plant used to flavor or flavors are used. Anything more spices to be considered - for example, a dry bark, roots, berries, seeds, twigs or other plant material that is used to season or flavor of a dish.

For example, the cinnamon bark of a tree. Cardamom is a pod. Allspice is a dried bay. Cloves are the dried flower buds. These are all examples of spices. Also note that spices are used in dried form, while herbs can be used fresh or dried.

See also: Questionnaire: An herb or spice?

4 ways to make your own serum

There are four different ways to make your own buttermilk, and the best method for you what you need, hang, and the time you need.

The use of the first two methods described below, you can make your own buttermilk in 10 minutes or less. The other two methods require more.

If you want to buy real cultured buttermilk, which is what you do in the store, it will take about 24 hours to complete, and you must start with a culture of active whey milk or a cup of real milk whey culture.

But if I have the buttermilk, I would not do on my own buttermilk!

Absolutely true. So, if you want a recipe for buttermilk and butter you need in this time, calls are looking for, there are a few things you can do.

The main reason for the call counter whey provides external bitter taste and thick creamy milk serum, is the acid. The acid in the whey is a by-product of fermentation and baking soda or baking powder, whereby the bread or muffins or pancakes will be activated on the rise.

If this is what you need, you have two options to choose from.

How fast buttermilk (Method 1):

This is a very simple process. Just add a tablespoon of lemon juice or vinegar in a cup of milk, and let stand at room temperature for about ten minutes. If you have more than a cup, keep the same proportions. For two cups, use two cups of milk and two tablespoons of lemon juice or vinegar.

As I mentioned above, this method will not give you a real cultured buttermilk instead of acidified serum. This means that you can use in a cookie recipe or pancakes or something acid and baking powder or baking soda, as it should be activated.

How fast buttermilk (Method 2 n):

Even a very simple method. Take only ¾ cup of yogurt or sour cream and ¼ cup thin milk (or plain water). This will make a cup of "buttermilk", though, as in the first method, is not a true milk serum, but is a suitable substitute in any recipe be whey.

If you are not in a hurry, or if you. Simply interested in the process, here are two ways to make your own cultured buttermilk In contrast to the two methods described above, which simply contain an acid to curdle the milk and let the methods described below will give you the truth, cultured buttermilk.

How true culture whey (Method # 3):

The best way to make your own cultured butter serum is if you. Already have some cultured buttermilk on hand Here are the steps:

1. Start with ¾ cup (6 oz) cultured buttermilk in a glass a clean liter. Add 3 cups of whole milk. It does not help if the buttermilk is cool, because I live cultured buttermilk are in the serum of fresh milk longer active.


2. Seal the glass firmly, give it a good shake, mix well and let stand at room temperature, such as in the kitchen for 24 hours. The ideal temperature is 70 to 77 ° C. At the top of the refrigerator can be a good place.


3. After 24 hours, the buttermilk where you want thickened to coat the inside of the glass, and have a nice spicy flavor. To cool in the refrigerator or use immediately, and save it in the refrigerator, where it will keep for several weeks. Repeat the process as many times as you want, when you get the last 6-8 ounces of buttermilk.

The key here is the ratio of 4-1. You can have a cup of butter milk and four cups of full cream milk, but that will not fit in a glass is a liter. Even if you're at the bottom of the box to the left only two tablespoons of buttermilk, you can add four ounces of milk and five ounces buttermilk, and can only grow from there to the repeat process.

Or you can buy a quart of buttermilk and mix with a liter of milk to produce five liters of buttermilk.

The good thing about this method is that you can repeat the process and theoretically never run out of whey again. But you should ensure that you use buttermilk as a starter is always fresh.

How true culture whey (method # 4):

You can buy butter active cultures, usually lyophilized, and use them to make your own serum, essentially by combining culture with whole milk and let stand for 12 to 24 hours, as in Method no. 3 above. As with method 3, you can repeat this method, with the last drop of whey to start the next batch.

See also: What is the cream?

Chive butter: Ideal for meat, vegetables or ...

Chive Butter Recipe

Chive butter is one of my favorite herb butter. It's great in meat, fish, vegetables, and you will love a baked potato or mashed potatoes. In fact, each type of potato.

I like a lot and roll into a cylinder in plastic wrap and store in the freezer wrapped. Then, when I need it, I cut a few steps.

Otherwise, if you have mixed the chives in the butter, you can press the chive butter molds, smooth the top, and save that.

It is made of cast iron kitchen nonstick REALLY?

Cookware made of cast iron is inexpensive, versatile and virtually indestructible. If you try to be good, does not give his last forever, but an excellent non-stick surface also develop.

Benefits of Cast Iron Cooking

Casting can be very hot, and has also to heat, so it is perfect for searing meat. You can also go directly from the kitchen into the oven. Foods such as meat and pork chops are cooked in this way, because you brown the outside, but do not want to be overcooked in the middle.

Fonte comes to be terrible to fry (or fry in a pan, as in this recipe for Buttermilk Fried Chicken), because it retains heat so well. One of the tricks to cooking is to ensure that the oil is still cooking at the right temperature. If the oil is not hot enough, the food to get fat.

In fact, a cast iron pan is so versatile, can be used to brownies, corn bread, cake crumbles, cobblers, and even bake pizza.

You can also tap directly on the grill, which is ideal for caramelizing onions stewed or even if you do not want to heat your kitchen.

Possible disadvantages of cast iron

A disadvantage of cast iron is that it takes longer to cool heat than other types of cookware and even longer after it is cooked.

It is also difficult - especially when full of food. With two hands, two pot holders, it may be essential. And if you have one of these ovens glass, be careful not to scratch or break.

And, of course, must be intensively the occupation a little more care of common kitchen utensils, but nothing. (Contrary to what you may have heard, it is quite possible to use soap on cast iron. Consider how to clean cast iron cookware for details.)

Cookware made of cast iron is not my first choice for long embers include sauces, tomato or other acidic ingredients. The acid may react with iron and give the food a metallic taste. However, a cast iron pot with a layer of enamel is perfect for this kind of thing.

It really is non-stick cast?

Compare the non-stick properties of cast iron stove with a pot on it has a non-stick coating (ie stick pan).

A new cast iron stove takes time to develop its non-stick properties. When the oil is heated in a crucible, which reacts with the iron to form an impermeable layer, which connects the surface of the pan. Over time, the separation layer getting thicker wort call.

Once the dressing in place, it will remain there until the shell is neglected.

On the other hand, a Teflon-coated pan, but slowly begins to lose its non-stick coating with time, while he scratched and scratched and otherwise abused. Not only that, but high temperatures cause the Teflon to decompose and smoke in the air.

Apart from the question whether it. A health hazard when the coating was smoke, then it is no longer on the shelf

In summary, Teflon non-stick pans will be less over time and eventually replaced, while the non-stick cast is over time and can last forever.

Learn more about seasoning cast iron

You can buy cast iron pans dry or green. Wood means that it yourself season, which can be a difficult process, and if you've never done before, you may find yourself burned with a new lid on the pan with the sticky oil. As such, my recommendation is to buy your shape and flavorful.

There is a minimum seasoning, to be sure - nothing to do with what you are developed after years of use - but it's enough to start. You want to use a little cooking fat (oil or butter), as you would any other pan. The more you grow cook with cast more spice until you actually cook the eggs in it without sticking.

6 steps to make perfect rice

There are several ways to cook rice, all of which are mainly based on the correct ratio of water to rice. The correct ratio of water to rice of the variety of rice and cooking method and also, believe it or not, the degree of stress that you have a cover for your boat. A heavy lid contains more water if you need to start a little less water.

But before getting into all the different variables, we will discuss the most common way of cooking rice - that is, long-grain rice. Here is how:

Cooking white rice

1. Start with a cup of raw rice. This will be for four servings of rice regularly enough.


2. Rice thoroughly in cold water until the water is clear. Rinse rice is optional, but the rice to make it less sticky. The downside is that some of the nutrients flushed, but the rice really nice.


3. In a medium saucepan with a heavy bottom and a tight-fitting lid, combine rice and 1 3.2 cups water (or broth). Add ½ tablespoon butter and 1 teaspoon kosher salt. If you use stock instead of water, you can use less salt (or not), depending on how their actions is salty.


4. Bring to a boil the contents. When cooking, give a stir with a wooden spoon, cover and reduce heat to very low. Bake for 15 to 20 minutes. For me it's usually about 17 minutes, but may be for you depending on the brand of rice, the heaviness of the eyelids, and so on.


5. Try to see the rice, whether it has done enough. If you can not, cook for a few minutes.


6. When the rice is cooked, fluff with a fork to allow steam to escape. This is really important, because the accumulated water vapor can cook rice and cause to be soft.

Note: It might be better to speak of the liquid rice report instead of rice with water. It is always best to cook rice in broth instead of tap water, because the action is more palatable. But sometimes the water is all you have, and that's fine too.

These are some of the techniques used by different types of rice cooker:

• How to cook brown rice
• How to cook rice in the oven
• How to make rice pilaf
• How risotto

How to cook rice in the oven (and keep your ...

If you've ever found yourself running stove burner (or pots for cooking), you can enable on your stove to cook rice in the oven.

Fried rice is almost the same as the normal rice and rice or brown rice are cooked using this technique. The furnace itself rice cook cooked, so you do not end up with burnt rice put on the bottom of the pot.

You can cook rice in the oven with only one pot, as long as the boat is safe for oven and hob (including the cover). A Dutch oven is a good choice. But you can also use a deep dish or casserole with lid. And even if you do not have a lid, you can cover the bowl firmly with paper and should work well.

Cooking rice in the oven

1. Preheat oven to 375 ° F.


2. Start with a cup of uncooked rice. This will be for four servings of rice regularly enough. To make a double batch, just double all here (but not the cooking time) stated amounts sufficient.


3. Rice thoroughly in cold water until the water is clear. Absolutely not necessary to rinse the rice, but this removes excess starch that can make sticky rice. The disadvantage is that rice rinsing removes some of the nutrients, the rice is added. The choice is yours. Note that it is not necessary to rinse the rice.


4. Bring the liquid to a boil on the stove. Cook 1 3.2 cups of fluid for white rice. For brown rice, have 1 ¾ cups. Add ½ tablespoon of butter in the liquid and 1 teaspoon kosher salt. If you cook with broth instead of plain water, you can use less salt (or none). It all depends on how your actions is salty.


5. Once the liquid is boiling, add the rice, cover and heat the oven. Or if you are a baking pan, combine the water and rice in the bowl with a lid or a sheet of paper, and transfer to the oven.


6. Bake 25 minutes for white rice, about an hour for brown rice. The rice should be tender but not mushy and all the liquid should be absorbed. If that's not enough, you can cook for 2-4 minutes.


7. When the rice is cooked, fluff with a fork to allow steam to escape. This is an important step, because the accumulated steam will continue to cook the rice and cook.