Advertisements

Egg Whites

Here is the way to perfectly whip egg whites. A copper bowl is ideal, because copper reacts with the albumin in egg whites and makes for better foaming.Wash your bowl with vinegar and kosher salt, then rinse well just before adding the whites. Use a whisk or an electric hand mixer on a low setting until the whites are foamy. At this point, add a pinch of cream of tartar to stabilize the whites. This helps them to hold their shape longer. Continue to whip. If using a hand mixer, increase the speed. If your recipe calls for sugar, add it as the whites are beginning to form soft peaks. Whip the whites until they form stiff, glossy peaks that retain their shape. If you over-whip unsweetened egg whites, they will lose their glossy appearance and their ability to stay in firm peaks.Notes
A large balloon whisk is the easiest way of getting air into the egg whites. Egg whites should expand to four times their normal size during the whisking process.A copper bowl is the best kind of container for the whipping, too, because copper strengthens the protein of the whites, giving them more height and stability.

Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
! webbot bot="Include" U Include="../_includes/top.html" TAG="BODY" startspan ! Casale Media 2004 (C) ! Ad Format: Pop Under ! Domain(s): recipegoldmine.com script language="Javascript"! var d=new Date();var r=(d.getTime()%8673806982)+Math.random();var u=escape(window (Upload by user)

Cassava
CassavaSee "." (Upload by user)

Cooking on a seasoned plank
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)

Roux
RouxMelt butter in a small, heavy pan over low heat. (For most recipes, three tablespoons of butter and three tablespoons of flour are the right amount.) When the butter is melted, whisk in an equal amount of flour, continuing to whisk until the mixture is smooth. Allow the mixture to bu (Upload by user)

Searing
SearingSearing is a cooking method that uses high heat to capture the natural juices and flavor of a cut of meat or fish. It can be used on its own or in combination with other cooking methods, such as roasting or braising. Keep heat medium high to high throughout the searing process. It (Upload by user)

Toasted almonds
Toasted AlmondsSpread almonds in an ungreased baking pan. Place in 350 degree F oven and bake 5 to 10 minutes or until almonds are light brown, stirring once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven. (Upload by user)

Yeast
YeastFollowing these guidelines can help ensure the desired results when using dry active yeast.Start with fresh yeast. It has a very short life span. Buy small amounts and always check the expiration date before using.If you refrigerate yeast, always allow it to return to (Upload by user)

Yeast dough
Yeast DoughDissolve one package of dry yeast into 1/4 cup of water that is slightly cool to the touch, about 85 degrees F. Yeast is killed at temperatures of more than 105 degrees F, so while cool water may slow proofing time, it will avoid killing the yeast.Add one teaspoon of su (Upload by user)
TAG: yeast, dough, ingredients, ,

Ginger root
Ginger RootThe trick to slicing ginger is to put the whole piece of it in the freezer for 20 to 30 minutes before you begin. This makes the peel come away easier as well as the slicing through it a cinch. Always use a very sharp knife. Slicing it into slivers first makes it much easier t (Upload by user)
TAG: ginger, slicing, ,

Mashed potatoes
Mashed PotatoesPeel the potatoes. Cut them into chunks, then cover them with cold water in a very large pot. Bring to a boil, then simmer until very tender all the way through. Drain the potatoes, then put them back into the pot over VERY low heat to evaporate any excess liquid. This wil (Upload by user)
TAG: potatoes, mashed, ,

Oven dried tomatoes
Oven Dried TomatoesSet your oven to its lowest setting, below 200 degrees F.Slice Italian style (Roma or plum) tomatoes in half, top to bottom. Scoop out the seeds with your fingers. Place, cut side down, directly on oven racks and let them dry for 12 to 15 hours. (Upload by user)
TAG: tomatoes, dried, ,

Pomegranates
PomegranatesuAvailability/uLate September through mid February.uSelection and storage/uLook for large, brightly colored fruit with shiny skins. Pomegranates keep longer than most fruits. Stored separately in small plastic sandwich bags, they will keep in the fridge (Upload by user)
TAG: seeds, pomegranates, pomegranate, juice, fruit, membranes, ,

Pumpkin
PumpkinPick a pumpkin that is heavy for its size.The pumpkin should be blemish free and should be bright in color.The smaller the pumpkin, the more sweet and tender it will be.If you are going to cook the pumpkin, pick one that is grown specifically for eating, such (Upload by user)
TAG: pumpkin, pressure, tender, minutes, cooker, microwave, place, chunks, pumpkincut, cooked, cover, knife, seeded, water, ,

Pumpkin puree
Pumpkin PureeCut a medium (about 6 pound) fresh pumpkin into 5 inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil.Bake at 375 degrees F for 1 to 11/2 hours or until tender./ (Upload by user)
TAG: pumpkin, cover, large, ,