Aside from California, apricots are also grown in Washington and Chile.
The Latin translation for apricot is "precious," which is a fitting title for this supple, soft fruit. According to the Centers for Disease Control and Prevention, apricots originated in China, although today almost 95 percent of the world's supply is grown in California. Eating an apricot involves choosing the best candidate and allowing the fruit to ripen to its full potential before enjoying it whole or serving it in a variety of recipes, from pies to ice cream treats.
Instructions
1. Choose an apricot that is golden in color and is free of bruises or blemishes. An apricot that is pale yellow or slightly green and hard is under-ripe. To ripen an apricot, place it into a paper bag for up to two days. Check the apricot periodically during this time and press gently on the fruit with your finger. When the fruit is no longer hard and gives slightly to the pressure of your finger, it is ripe and ready to be consumed.
2. Rinse the apricot well under cool water. The skin of the apricot is slightly porous and will hold in dirt and dust particles.
3. Consume the apricot whole or slice it along the fruit's natural ridge to cut it in half. Remove the pit of the apricot with your fingers and eat the slices.
Sweet whipping cream and heavy cream have several differences.
Sweet whipping cream and heavy cream are both types of dairy cream that have a high fat content. Both heavy cream and sweet whipping cream can be whipped and used in desserts. Heavy cream may also be used in recipes where cream is added, such as soups. Heavy cream may also be added to drinks like coffee to add richness.
Fat Content
Heavy cream has a fat content of at least 36 percent; however, the fat content in heavy cream may be as high as 40 percent. In whipping cream, the fat content may range from 30 percent to 36 percent. The higher fat content found in heavy cream makes the cream easier to whip.
Taste
Sweet whipping cream may have sugar added to make the cream taste sweet. Heavy cream does not have sugar added. To make sweetened whipping cream using heavy cream, powdered (not granulated) sugar may be added during the whipping process, as recommended by The Oregonian.
Volume
The higher fat content found within heavy cream allows for a greater volume when the cream is whipped. Whipping cream, with a lower fat content, has less volume when whipped than heavy cream.
Ultra-Pasteurized
Some heavy cream may be labeled as "ultra-pasteurized" or "UHT." These creams have been heated to a higher temperature during the pasteurizing process than traditional creams. The extra heating allows the cream to be shelf-stable for a longer amount of time, which is useful when cream is being transported a large distance. Ultra-pasteurized cream has a different flavor than traditional cream, sometimes tasting cooked due to the heat exposure. Often, UHT and ultra-pasteurized creams have additives to improve their stability when whipped, according to the Oregonian.
Stability
Because of the higher fat content in heavy cream, it is more stable and long-lasting when whipped. Whipping cream has a lower fat content, so that when it sits for a long period of time, the liquid may begin to seep out of the cream.
Tags: whipping cream, heavy cream, heavy cream, higher content, sugar added, Sweet whipping cream, when whipped
Sometimes you end up with more eggs than you can eat before the expiration date. Don't let those eggs go to waste. Follow these easy steps to freeze your eggs so that you can enjoy them at a later date.
Instructions
1. Crack the eggs into a bowl. Eggs can't be frozen in the shell. Remove any small pieces of shell that have fallen in the bowl.
2. Freeze the entire egg. Beat the eggs until mixed thoroughly, but do not whip in air. Pour the mixed eggs into a container and seal tightly. Attach a label with the number of eggs and date. Alternately, freeze the egg mixture in an ice cube tray. Place 3 tbsps. of egg mixture into each section of the tray. Freeze until solid and then remove the cubes and seal them in moisture-vapor resistant containers.
3. Try freezing egg yolks. Separate the yolks from whites and stir gently. When frozen, egg yolks can thicken or become gel-like. To guard against this, mix in 1/8 teaspoon salt or 1? teaspoons sugar per every four yolks. Strain and pour into a container. Attach a label with the number of egg yolks and date. One tbsp. of the yolk mixture equals one egg yolk.
4. Have a go at freezing egg whites. Separate the whites from the yolks. Pour the whites into a containers and seal tightly. Attach a label with the number of egg whites and the date. Alternately, freeze the egg whites in an ice cube tray and then transfer to a freezer container.
5. Save hard-cooked yolks. Place the yolks in a saucepan and add water until they are covered. Cover and bring to a boil. Take the pan off of the heat and let the yolks stand covered for 15 minutes. Place the yolks in a freezer container, seal and freeze.
6. Eggs can be kept in the freezer for up to one year.
7. Thaw your eggs. Place the frozen container in the refrigerator and let them thaw for 24 hours before use.
Tags: Attach label, Attach label with, label with, label with number, with number, Alternately freeze
Melted white chocolate gives you the opportunity to add color.
If you wish for chocolate in a particular color not found in stores, you may want to consider dyeing it on your own. White chocolate works well on most occasions, as even the palest of colors will show well. Brown chocolate, on the other hand, is much more difficult to color. Dyed white chocolate could make for a festive dessert as a dipping sauce, or to be hardened in a mold.
Instructions
1. Microwave the white chocolate in a microwave-safe bowl for 30 seconds, powered high. Remove when chocolate is at a melted consistency. Add candy food coloring, one drop at a time. Stir well with a whisk or other metal utensil. Add more coloring for more intense color, if needed, and stir until the desired color is reached.
2. Microwave for another 30 seconds if needed. Avoid boiling the chocolate. Do not cook for longer than one minute and 30 seconds overall.
3. Leave aside to cool for about 15 minutes. Use as a dipping chocolate. To solidify, pour chocolate into a mold of your choosing and keep in the fridge for 24 hours.
The Cabbage Soup Diet is a very restrictive diet that helps dieters lose weight quickly. According to WebMD, dieters typically lose 10-15 pounds in one week. The diet involves eating unlimited amounts of cabbage soup along with other allowed foods, according to a specific pattern. EveryDiet.org warns that while the Cabbage Soup Diet is effective in the short term, it's not usually effective for long-term weight loss.
Weekly Eating Plan
The Cabbage Soup Diet is intended to be followed for seven days at a time, and it shouldn't be repeated consecutively. Rather, the dieter should wait a few weeks between dieting sessions. On day 1, dieters should eat unlimited cabbage soup and unlimited fruits (excluding bananas). On Day 2, dieters should eat unlimited cabbage soup and unlimited vegetables (excluding peas, corn and beans) and one baked potato. On Day 3, dieters should eat unlimited cabbage soup and any of the fruits and vegetables allowed on days 1 and 2. On Day 4, dieters should eat unlimited cabbage soup, 2 cups of skim milk and bananas (no more than eight). On Day 5, dieters should eat unlimited cabbage soup, 20 ounces of protein (beef, chicken or fish), and tomatoes (no more than 6). On Day 6, dieters should eat unlimited cabbage soup, unlimited vegetables and three steaks. On Day 7, dieters should eat unlimited cabbage soup, sugar-free fruit juices, unlimited vegetables and 2 cups of brown rice.
Cabbage Soup Recipe
Cabbage soup may contain cabbage, onion, tomatoes, onion soup mix, bouillon cubes and tomato juice. One recipe for cabbage soup is as follows: dry onion soup mix, two bouillon cubes, 1 cup celery, 3 carrots, 2 bell peppers, 1 yellow onion, 2 cans diced tomatoes, half of a cabbage head and seasonings such as salt, garlic and pepper.
Other Dieting Tips
Individuals on the Cabbage Soup Diet should drink plenty of water every day. Also, dieters should take a multivitamin to aid in nutrition. Experimenting with different spices in the soup or on the other allowed foods might help make the diet more appealing.
Effectiveness
The Cabbage Soup Diet is very low in calories; this is what causes the extreme weight loss. The soup mix itself is not special, but it is filling, so that dieters can manage to keep their calories low. The weight loss typically consists of fluid loss, and pounds are quickly regained when the diet ends. However, if dieters immediately begin a healthier long-term diet following the Cabbage Soup Diet, the plan might serve to jump-start weight loss.
Tags: dieters should, Cabbage Soup Diet, dieters should unlimited, should unlimited, should unlimited cabbage, Soup Diet
These Mexican cookies make a great treat around the holidays when you've got lots of guests. Makes 12 cookies.
Instructions
1. Heat the brown sugar, 2 cups water, cinnamon stick and maple syrup in a small saucepan over medium-high heat. Bring the mixture to a boil, lower the heat and simmer for 15 minutes. The syrup should thicken slightly.
2. Sift the flour and salt into a large bowl. Cut in the shortening and gradually add one cup warm water until it is completely absorbed.
3. Knead the mixture until it forms a smooth dough. Pat the outside of the ball of dough lightly with shortening.
4. Let the dough stand 15 minutes and then knead again. Divide the dough into twelve balls of equal size.
5. Pat the balls lightly with shortening and let rest for 20 minutes. Take a ball and place on a lightly floured surface.
6. Using a rolling pin or your hands, flatten the ball into a thin round disc. Repeat with the remaining balls.
7. Heat the oil over medium-high heat until very hot. Using tongs, fry the discs on both sides in the oil until golden.
8. Place the cookies on a plate lined with paper towels to remove extra grease. Serve the bunuelos hot with the syrup drizzled over the top and a light sprinkle of powdered sugar.
Tags: lightly with, lightly with shortening, medium-high heat, over medium-high, over medium-high heat
You can't thaw frozen shrimp in warm water, so you need to leave plenty of time for them to defrost. If you have enough time, you can simply leave them in a bowl in the refrigerator. Otherwise, you may have to speed up the process by using cold running water. The most important thing to remember is not to thaw them too far ahead of time. Once thawed, raw shellfish do not keep well. Add this to my Recipe Box.
Instructions
1. Assess how much time you have. Thawing in the refrigerator can take 12 hours or more, depending on the number of shrimp you have. Thawing under cold running water takes only 20 or 30 minutes.
2. Put the shrimp in a colander. Make sure it is big enough to stop the shrimp from falling out if they shift during thawing.
3. Put the colander inside a pot with a slightly smaller diameter than the lip of the colander. It should sit in the top of the pot, allowing water to drip out as the shrimp thaw.
4. Cover the top of the colander with aluminum foil or plastic wrap to stop the shrimp from drying out. Put it in your fridge and leave it sitting overnight.
5. Run the shrimp under running water for a quicker thaw. Balance the colander in your sink so that it sits above the basin with the faucet directly over it. Turn on the cold water. Leave the water running until all the shrimp are thawed.
Bread crumbs impart a unique consistency to the body of a dish. They are used as toppings, for stuffing and to add texture to food. Crumbs made of old and dry bread are usually more crisp than their fresh counterpart. Make your own dry bread crumbs next time you want to use them in your favorite dish.
Instructions
1. Choose a bread of your choice such as plain, whole wheat, sourdough, French, rye or even any sweet bread. Use fresh or old bread. Take out as many pieces as you want depending upon your need.
2. Place bread pieces on a baking sheet and put in the oven at a temperature of 175 to 200 degrees F. For a more toast-like flavor, increase the temperature a bit. Let the baking sheet sit in the oven for 30 minutes or until the bread is fully dry.
3. Remove the bread from the oven and let cool. Next, put the bread in a food processor or a blender and grind to make fine dry bread crumbs.
4. Take another approach with fresh bread. Tear the bread into bite size pieces and crumble them in a food processor. Work with high and low pulses of the food processor to obtain fine or course bread crumbs. Place the crumbs in a clean non-stick frying pan and toast until they are golden brown. Remove to a plate and let cool.
Whether you grow your own hot peppers or purchase them from the produce section, there are many different ways to prepare and preserve hot peppers. One of the easiest and fastest ways to preserve hot peppers for future use is to dry the hot peppers with a string. In only a few minutes, you can quickly string up your peppers and then leave them to dry in a sunny window.
Instructions
1. Pick the hot peppers from your garden (if applicable).
2. Place the hot peppers into the colander and wash them in cool water. Spread the hot peppers on the cooling rack to dry. Do not proceed until the peppers are completely dry.
3. Thread the needle with a 20-inch-long length of dental floss. Tie a knot in the end of the dental floss.
4. Insert the needle through a hot pepper (near the stem). Pass the hot pepper all the way along the dental floss until it stops at the knot at the end of the floss.
5. Tie a knot in the dental floss approximately ½-inch above the hot pepper. This will space the peppers along the dental floss and ensure that air circulates adequately around each pepper.
6. Repeat steps 4 and 5 to string all of the hot peppers onto the dental floss.
7. Remove the needle from the dental floss and tie a loop on the end of the dental floss.
8. Hang the hot peppers in a sunny window. If possible, simply hang the loop over an existing portion of the window latch. If nothing like this exists at your window, it may be necessary to install a small hook in the woodwork of the window to hang the hot peppers.
9. Leave the hot peppers drying in the sunny window until they are leathery and shriveled. This may take one to two weeks.
10. Remove the peppers from the string after they are dry. Store the peppers in an airtight container at room temperature for up to six months.
Tags: dental floss, sunny window, along dental, along dental floss, floss knot, floss knot dental
As we age, the skin around our neck can become loose and saggy. Skin can lose its natural elasticity over time, thus creating the appearance of "turkey neck." Use these tips to tighten and rejuvenate skin, and return your skin back to its youthful form.
Instructions
1. Start an exercise program today. The most common cause of turkey neck is excess body weight. Start a workout program that lasts for at least thirty minutes each day. Go for a walk, head to the gym but whatever you do keep moving. You will begin to notice overall weight loss as well as a slimmer neck line.
2. Use a collagen elastin cream or moisturizer. There are lotions and creams that can be purchased at drugstores and beauty counters which work to improve the natural elasticity of your skin. These lotions can be massaged up to several times each day on your neck to reduce the appearance of turkey neck.
3. Drink plenty of water. Water is the basic building block that keeps your skin youthful and hydrated. Water can also help you to lose weight and remove toxins from the skin that make you look older and that many times lead to turkey neck. Drink 6-8 glasses each day.
4. Try products like the Neckline Slimmer which massage your neck and smooth out appearances of turkey neck. You can buy this neckline device at Target and Walmart stores nationwide. The Neckline Slimmer has also debuted on TV infomercials.
5. Ask your dermatologist about Titan. Titan is a non-surgical procedure that firms, lifts and smooths your neckline in a matter of weeks. This in-office treatment can last up to one year and costs an average of $500-$1100 depending upon area size. Talk to your doctor today to determine if Titan is the right procedure for you.
Acorn squash has tough, dark green flesh with orange patches. It's shaped like a pumpkin with a point at the bottom. A member of the winter squash family, this squash is loaded with carotenes, which protect against cancer. You'll find plenty of vitamin C, vitamin B1, folic acid and dietary fiber as well. The following recipe uses apples to enhance the vegetable's natural sweetness.
Instructions
1. Wash the acorn squash well. Cut off the stem and point. Carefully split it in half and remove the seeds and pulp with a spoon. Wash the squash well from the inside and set it aside.
2. Preheat the oven to 400 degrees. Wash the apple and cut it into small squares. Steam them until slightly tender.
3. Grease a baking dish. Brush the acorn squash with canola oil on both sides. Place the squash on the baking dish with the green side facing up and put it in the oven.
4. Melt the butter in a small saucepan. Add the apple squares, walnuts and cinnamon. Saute until warmed through.
5. Take the squash out of the oven after about 25 minutes. The orange rim of the squash should be golden brown when you turn it over.
6. Sprinkle the squash surface with salt. Fill the cavity with the apple mixture, packing in as much as you can.
7. Place the acorn squash back in the oven and bake for another 20 minutes. The top apples should look crispy and a knife should go through the squash easily.
Icewine gets its name from the German "Eiswein" and is made by leaving grapes on the vine and waiting for a freeze before harvesting. Because of the rare climate needed to make icewine, only a few countries produce it, with Canada, Germany and Austria among them. In the U.S., icewine is still relatively unknown but its novelty and crisp ripe flavors make it well worth a try.
Instructions
1. Buy a bottle of wine either online or from a high-quality liquor store. Shop around and buy icewine according to your preferred grape variety or by budget. You can expect to pay around 20 to 80 dollars for a bottle, but rare varieties can sell for hundreds.
2. Choose the right glass. Icewine is best served in a large wine glass, as like regular wines it needs to be exposed to the air to fully release all the flavors. Chill your glasses beforehand but never serve with ice as this can taint the flavor as it melts.
3. Pair your icewine with the right food. As a sweet wine, it is an ideal accompaniment to creamy desserts such as meringue and mousse or with fresh fruit. Icewine can be drunk by itself but does not compliment heavy entrees well.
4. Serve chilled but not freezing. The ideal temperature to drink icewine is around 12 degrees so always keep it refrigerated. A bottle will last 3 to 5 days if kept at a low temperature.
5. Try different varieties. The most popular grapes for icewine are probably Riesling or Vidal. Different grapes will compliment different food groups, and many bottles come with recommendations.
Roast and shell chestnuts to lengthen their shelf life.
Roasted chestnuts make many people think of cold weather and the first line in Mel Torm and Bob Wells' "The Christmas Song." Luckily, an open fire is not the only way to roast chestnuts, meaning that even home cooks can prepare them. Because raw chestnuts do not store well, you must roast the nuts and cool them if you plan to store them for any length of time. Raw chestnuts will get moldy within two weeks at room temperature or one month in the refrigerator.
Instructions
1. Put chestnuts out at room temperature for about three days before roasting them. This gives the nuts a sweeter flavor.
2. Cut a slit in each chestnut shell with a sharp knife. If desired, you can cut two slits to make an "X" in each shell. The slits allow moisture to escape so the shells don't explode during roasting.
3. Set the chestnuts on a baking sheet with the slit facing up.
4. Bake the chestnuts for about 25 minutes at 425 degrees F.
5. Remove the sheet of nuts from the oven and allow them to cool for about five minutes.
6. Peel the shells off the chestnuts as soon as they have cooled enough to safely handle them. The warmer the nuts are, the easier the shells are to peel off.
7. Cool the shelled chestnuts on the baking sheet until they reach room temperature.
8. Place the chestnuts in airtight plastic containers, such as thick zip-top plastic bags or plastic food storage containers.
9. Place the containers of chestnuts in the refrigerator or freezer and store them for up to one year.
Tags: room temperature, baking sheet, chestnuts baking, chestnuts baking sheet, store them
Slicing your raw chicken into thin strips and arranging them in a single layer on the trays of your food dehydrator before turning on the appliance isn't the proper way to dehydrate poultry, unless you want to make someone sick. While people have been using dehydration as a form of meat preservation for centuries, it is necessary to take specific precautions when processing poultry.
Keep all Surfaces Sanitized
Avoid cross contamination by sanitizing all work surfaces before and after poultry touches the surface. The bacteria on most raw chicken can cause food-borne illness. Cooking kills the harmful bacteria. If you use a knife or cutting board that are contaminated with raw chicken juice to prepare your green salad, you can get food poisoning. When preparing your chicken jerky, wash your hands thoroughly with warm water and soap before and after working with the raw chicken. Do the same with the knives, cutting boards and other surfaces that come in contact with the raw chicken.
Preheat the Chicken
Home food dehydrators typically come with a user's manual, which includes instructions on drying different types of food, such as fruits, vegetables and meat for jerky. According to the United States Department of Agriculture, when giving instructions on preparing jerky, most manuals leave out an essential step. To kill the harmful pathogenic bacteria found on most chicken, the chicken must reach 165 degrees F. The maximum temperatures of home food dehydrators typically aren't enough to kill the pathogenic bacteria on poultry. This doesn't mean you can't make chicken jerky in your home food dehydrator, but you must first bring the temperate of the chicken to 165 degrees F before drying. This is a step you can do by steam or roasting in the oven before processing in the food dehydrator.
Process
Follow the instructions of your food dehydrator when preparing your chicken jerky, but include the step on pre-heating immediately before arranging the chicken pieces on the food processor trays in a single layer, without the pieces touching. After bringing the chicken to 165 degrees F, don't allow it to cool. Put it immediately in the food dehydrator and keep at constant temperature between 130 to 140 degrees F while drying. Don't be tempted to reorder the steps; preheat the chicken to 165 degrees F before the drying process, not after. Bacteria is more resistant to heat after drying, and you would in essence be preserving the harmful bacteria.
Tags: food dehydrator, chicken degrees, chicken jerky, with chicken, your chicken
Chicken livers are a giblet that can be made into pate.
Although different kinds of chicken and turkey giblets are packaged and sold separately, most consumers are familiar with them as little packages of odd-looking raw poultry tucked inside the cavities of whole chickens and turkeys. Since many cooks find their appearance and texture offensive or they don't know cook them, many giblets are discarded as trash.
Giblet Description
Chicken giblets consist of the liver, heart and gizzard of the fowl. When packaged with whole birds, the assortment typically includes the neck, which is not a giblet. The liver serves the same function in chickens as it does in mammals. It produces bile that aids in absorption of dietary fats and promotes the excretion of various waste materials. Chicken livers range in color from tan or yellow to deep burgundy. Yellow livers generally have higher fat content than other colors. The color of the liver is based on the most recent food consumed by the chicken and has nothing to do with its health or age. Chicken livers are soft, with rich flavors and creamy textures. Chicken hearts are tough and muscular since their function is to keep the chicken alive through pumping blood throughout its body. Gizzards act as a second stomach for chickens. They grind up the food after it passes through the stomach whole because chickens have no teeth. The hard work it does to grind and mix the bird's feed make it tough and chewy.
Handling and Storage
Keep giblets refrigerated or frozen to prevent bacterial growth. Thaw giblets in the refrigerator or in a container submerged in cold water. Do not thaw them at room temperature or in a microwave as these defrosting methods promote the formation of harmful bacteria in giblets. Rinse giblets under cold running water before cooking.
Culinary Uses
Use chicken hearts and gizzards to add flavor to homemade chicken stock recipes. Avoid using the livers as they disintegrate during long cooking and add bitterness to the stock. To make giblet gravy, simmer the giblets until tender, finely chop and add them to the cooked gravy right before serving. Chicken livers are good lightly floured and saut ed or wrapped in bacon and broiled and served as appetizers. They can also be cooked, pureed and seasoned to make pate.
Word Origin
The word giblets originated in Middle English as "gibelet" which came from the word "gibier," the Old French term for "game." Modern English linguists transformed the word into "giberet," which originally referred to a stew made from game.
Drying berries is a great way to preserve summer's sweet little fruits, and offers a great alternative to freezing or canning. Dried berries will have no chemical preservative, making them a delicious, all-natural treat. Snack on a handful, stir some in your yogurt or sprinkle a few on your salad.
Instructions
1. Sort the berries and rinse them carefully in cool water. Select only the berries that are completely ripe, but not too soft. Discard any that have spots or signs of insect damage.
2. Prepare a batch of pectin, as directed on the box, and pre-treat the berries in the pectin mixture to preserve the color.
3. Dry berries in the sun if you live in a warm, dry climate. Spread the berries on a screen and put them in a sunny lotion. Lay netting or a screen over the berries to protect them from birds. Turn them over when they are halfway dry, and bring them in at night.
4. Dry berries in the oven by putting them on a cheesecloth or cotton sheet before placing them on oven racks. Dry the berries in a 145-degree F oven, with the doors propped open so steam can escape. Check a few berries occasionally to check their progress. They should be dry but still pliable when they have cooled. The berries will be dry in 4 to 12 hours.
5. Put the dried berries in zip-seal bags and store them in a cool, dry place. A refrigerator is moist, so dried berries should be kept there only during the summer, in a very airtight package.
A low-sugar, starchy member of the banana family, plantains have thicker skins and are longer than bananas. Frequently found in Caribbean, Latin American and West African dishes, they're usually baked or fried. High in potassium and Vitamins A, B6 and C, plantains have a different taste at every stage of ripening. Read the following steps to learn buy plantains.
Instructions
1. Find plantains year round in the fresh produce area of most supermarkets. They typically sit next to bananas on display shelves.
2. Buy green plantains in their unripe stage if you want to boil them. Cut them into two-inch sections and boil them until they have the consistency of boiled potatoes.
3. Choose semi-ripe plantains, which appear mottled brown and yellow, for a less sweet flavor that's not as bland as green, unripe plantains. Deep fry thick slices in this stage.
4. Purchase fully ripe plantains, which turn to a dark black color, for a sweeter taste.
5. Consider buying overripe plantains, when their black skin assumes a white sheen. Although they appear rotten at this stage, they peel easily and taste their sweetest. When overripe, plantains turn caramel as they cook.
6. Try a bag of plantain chips. These chips are made by slicing ripe plantains and deep frying them in a kettle, a similar process to making potato chips. Plantain chips are sweeter.
Doughnuts, like these, and muffins are classic breakfast foods.
Pastries and baked goods are a classic, on-the-go breakfast item for many hurried, early-risers across America and other parts of the world. Two options that stand out among others as quick, filling breakfast foods are muffins and doughnuts. Either of those two will do to subdue those early morning hunger pangs, however the two foods are very different in other respects.
Ingredients
The ingredients required in the basic recipe for muffins differ somewhat from those required for doughnuts. Both pastries call for flour, eggs, salt, sugar, and leavening agents (baking soda, baking powder or both). However, doughnut recipes, in general, call for a greater number of eggs and a slightly larger amount of sugar than muffin recipes. Also, some doughnut recipes involve yeast instead of baking powder, an ingredient that never appears in muffins.
Method of Preparation
Muffins and doughnuts also involve very different methods of preparation. Making muffins is actually a more simple process than making doughnuts and requires fewer tools. Most muffin recipes require only one large bowl and a stirring utensil for mixing the dry and wet ingredients into a thick batter. Doughnuts, however, are slightly more labor-intensive because the cook must make the dough, roll it out and cut the doughnuts out with a doughnut-cutter. Then, the doughnuts must rest. In the case of yeast doughnuts, even more time and labor is necessary. Additionally, muffins are baked whereas doughnuts are usually fried (though there are recipes for both fried muffins and baked doughnuts).
Nutritional Value
There are a few factors that result in a slight difference between the nutritional value of doughnuts and muffins. For example, doughnuts are fried whereas muffins are baked. Doughnuts also usually contain a larger amount of sugar, particularly in the glazes and fillings that are used on and in them. However, muffins can also contains large amounts of fat and sugar, depending on the recipe.
Distribution and Other Differences
Lastly, muffins and doughnuts vary in how they are sold commercially. For example, there are several major chain restaurants that specialize in serving doughnuts.There are no major restaurant chains that specialize in muffins. There are, however, some major brand names in the muffin category, such as Otis Spunkmeyer.
The flavor of cheddar varies from mild to medium to sharp, regardless of the color.
Cheddar cheese is a semi-hard, aged cheese that had humble beginnings in the quiet countryside of England and is now mass produced around the world. Yellow cheddar is common in supermarkets in North America and Europe, but white cheddar can be easily found as well. Whether a cheddar is yellow or white is only one of the distinguishing features between different types of cheddar cheese. The strength of the cheese, such as mild or sharp, is the most notable difference when it comes to flavor.
Background
According to icons.org, there's record of cheddar cheese as far back as the 12th century. King Henry II placed huge orders of cheddar cheese during his reign over England in the 1170s. Cheddar was first made in the village of Cheddar in Somerset, England, but it's changed a great deal over time. During the 19th century, the cheese mill was invented, which helped make the type of cheddar we're familiar with today. Most cheddar today is made of pasteurized milk, which is also a modern development.
White Cheddar
White cheddar is the purest form of cheddar cheese you can find. Coloring of cheddar cheese can tell you something about where it was made. Traditionally, cheddar made in the New England area of the U.S. doesn't have added food coloring, so it's a natural white color. White cheddar cheese can vary from a mild flavor all the way to a sharp, long-aged, strong flavor. Consumers looking for less additives should look for white cheddar.
Yellow Cheddar
Yellow cheddar is usually made by adding annatto, an extract of the achiote tree, or another yellow food coloring, to the cheese during production. This food coloring doesn't change the taste of the cheese. Yellow coloring has been added to cheddar cheese so frequently that the bright yellowish-orange color is now associated with cheddar cheese even though it's not naturally yellow.
Geography
There are many cheeses that belong to the cheddar family and the many types of cheddar are mainly defined by their geography. To be considered a true English cheddar cheese, the milk used to make the cheese must come from Somerset, Dorest, Devon or Cornwall counties, but cheese can be given the name cheddar even if it's not from the English countryside. Cheddar is widely produced in Canada, Scotland, Ireland and Australia. The U.S. is also a big producer of cheddar, especially Wisconsin, a state known for its delicious cheese.
Within an organization, a person may need a certain amount of money to do a specified activity. In order to get the funds from the company to achieve this--whether is it sales seminar or holiday party--the person in charge of the activity must present a budget request that is approved to move forward. Some companies have specified forms that are submitted to supervisors. If no form is available, follow these guidelines to get your budget approved.
Instructions
1. Open the word processing program. Open the template for the company letterhead. If no letterhead exists, create your own that includes your name, contact information and department.
2. Date the request and place a "Regarding Line" under it. That line should state the reason for the budget request. For example: "RE: Judy's Retirement Party Budget."
3. Briefly state the purpose of the event and the reason you are seeking funds for it. Note any benefits that the activity or changes the activity will provide.
4. Include the date of the activity or event and its duration.
5. State the overall budget. Refer to the itemized budget that will be attached as described in Step 6.
6. Conclude politely, asking for budget approval by a specific date. Request how the funds should be released (either reimbursement for receipts or a budget check given for discretionary use).
7. Itemize a budget as separate page. This should include everything that will be required to do the activity: advertising, notices, location rentals, food, drink, and entertainment). Don't leave anything out. The more detailed, the better.
8. Print the document. Sign it, and submit the request to your supervisor or designated contact. Follow up to make sure it was received and is being addressed.
Mold, a fungus that grows on food, can be one reason to discard groceries. Mold develops from spores that land on moist bread, fruit or other food. The spores grow and reproduce, until the item is covered with mold. But, not all food needs to be thrown away when it develops mold. Some types of cheeses, such as Roquefort, are flavored by mold. The mold ripens the cheese. Yet, mold, even in Roquefort that is edible to humans, can be toxic for pets.
Instructions
1. Seal cheese in a plastic bag with moisture, and leave in the refrigerator. This will make cheese mold, but eating this type of mold is dangerous, even if it is Roquefort or a cheese commonly associated with edible mold.
2. Dip cheese in water, and place in a glass jar and secure the jar with a lid. This is used to make mold as an educational experiment for children. The cheese is to be observed, and not eaten. Throw the unopened jar away when the observation is finished.
3. Inject Penicillium roqueforti or P. roqueforti spores to cheese to make Gorgonzola, Stilton, Roquefort or bleu cheese.
4. Add Penicillium from cheese you wish to duplicate to the curd, when making cheese. Aeration holes need to be inserted, to allow air into the cheese. A sterilized instrument should be used, so you don't introduce bacterial contamination. The temperature should be kept around 10 degrees C with 70 percent humidity.
Tags: away when, cheese mold, even Roquefort, Make Cheese
Caviar is an elegant and delicious hors d'oeuvre that is known around the world as a rare delicacy. Because of the high cost of the relatively precious fish eggs, caviar should be served correctly so as not to detract from the subtle taste and delicate texture of the food.
Instructions
1. Caviar should be kept in the fridge and never in the freezer. Get the caviar ready to serve by taking it out about 15 minutes in advance of serving. Keep the tin or container sealed until the time that you serve the caviar.
2. Place the caviar on ice. To keep the caviar fresh and tasty, you should serve it on a bed of ice. You can leave the caviar in the tin or container it comes in, as this is a common and socially accepted way to serve it. Just place the tin on a bed of crushed ice and put a very small spoon-traditionally made of bone to keep the metallic taste from dominating--beside or in the caviar.
3. Put some bread out. Many people enjoy caviar with some lightly toasted bread. If you serve bread make sure it's soft enough to spread the caviar over. Also, use a high quality baked bread instead of prepared crackers or toast, which are much too dry and crumbly for the caviar.
4. Serve the caviar as is. One of the most common mistakes people make when serving caviar is garnishing the delicacy with a drizzle of lemon or a sprinkle of salt or other seasoning. Caviar should be served plain, without any other seasoning or food to dilute or alter its flavor.
5. Offer some vodka. A small glass of chilled, fine quality vodka is a good addition to any caviar service.
Tags: Caviar should, other seasoning, should served
Yogurt is a smooth, delicious base for sweet or zesty sauces. Loaded with nutritional benefits, even people who are normally lactose-intolerant often enjoy yogurt. Once you have whipped up that yogurt sauce for your Greek chicken or pitas you do not want to see it go to waste. Avoid tossing away money by tossing out extras. Freeze your yogurt sauce and use it again later. Freezing neither diminishes the flavor nor kills the beneficial bacteria found in yogurt.Your frozen yogurt sauce will keep as long as the expiration date on the yogurt packaging.
Instructions
1. Allow cooked creams to cool down before freezing.
2. Spoon or pour the sauce into a plastic container. Snap the lid into place.
3. Tear off a piece of masking tape and put it on the lid. Write the contents of the container on the tape.Write the yogurt's expiration date from the original yogurt container on the plastic storage container.
Wild rice takes a little longer to cook than white rice, but it's well worth the wait. Wild rice, which features a slightly chewy texture when cooked, is not truly rice -- it's the grain from a type of grass grown in the Great Lakes region of North America. Lundberg Family Farms, which is headquartered in Richvale, California, offers several gourmet wild rice products, including organic and a blend with brown rice. It's simple to prepare wild rice -- serve it alongside any meat or fish main course.
Instructions
1. Pour 2 1/3 cups of water, or vegetable or chicken broth, into a medium saucepan. Bring to a boil over high heat.
2. Stir in an 8-oz. package of wild rice and cover the pot.
3. Reduce the heat to medium-high and keep the rice at a fast simmer for 45 to 50 minutes, or until it is tender.
4. Remove from heat and let stand, covered, for 10 minutes.
5. Fluff with a fork. Add salt, ground pepper and other seasonings, such as a dried herb blend, to taste.
Would you like to bake for your family but feel like it takes too much time? Have an hour? Then you have time for home made bread. Try this quick and easy family-favorite bread recipe and be a suppertime hero. Who knows, your kids might even offer to help with the dishes.
Instructions
1. Combine water, yeast, salt, sugar, and oil. Stir until completely dissolved. Be sure the water is warm but not hot. If it is too hot it will kill the yeast, and the bread will not rise properly.
2. Add flour and mix dough with the wooden spoon until moderately stiff. All-purpose flour can be substituted for the bread flour, but bread flour yields a nicer texture.
3. Turn dough onto floured board and knead by folding over and pressing in with the heel of your hand. Do this several times until the dough is smooth.
4. Shape dough into a loaf and place in loaf pan sprayed with cooking spray.
5. Set the pan in a warm place until the dough has doubled in size (85 degrees for 30 minutes to an hour).
6. Bake in preheated oven at 400 degrees for 20 to 25 minutes.
Green spaghetti doesn't refer the color of the pasta but to the poblano chilies used to make the delicious green sauce. It takes a little extra time to roast the peppers for this creamy verde sauce, but it's well worth the effort. Roast your peppers ahead of time to make the dish quicker to prepare. Then follow these steps for a zesty spaghetti.
Instructions
1. Place two large poblano peppers on a broiler pan and roast them under high heat until they are soft, and the skin is charred. Turn the peppers often, watch them closely and don't burn them. You can go to the next step and make your green sauce, or refrigerate them in a bowl covered with plastic wrap until ready to use.
2. Peel, seed and coarsely chop your poblano peppers. Puree them in a food processor or blender with cilantro, onion and garlic.
3. Heat the butter over a medium heat until frothy. Add the poblano pepper mixture and cook for 10 minutes, uncovered.
4. Stir heavy cream into the pepper mixture and add 1 tsp. salt. Gently bring the sauce up to temperature.
5. Cook enough spaghetti to serve four people (refer to package directions). Drain and place the spaghetti in a large bowl or platter.
6. Pour the creamy green sauce over the spaghetti. Toss and sprinkle the grated cheese over the top. Serve immediately while it is still hot.
Tags: green sauce, heat until, pepper mixture, poblano peppers
Healthy, colorful, tasty (Photography by John Paul Urizar)
Meatloaf is never the same for everyone, especially if it’s homemade. Family recipes may have been handed down, with variations, some perhaps even originating from a cookbook source. Unless the diner has an issue with textures, meatloaf still remains a standard, a standard for an American dinner, a classic. It’s a main dish that can be made differently each time it’s put together. With that in mind, you can still eat this hearty comfort food and have it be healthy. It can, most assuredly, be made without fatty beef and artificial fillings.
Instructions
There are many variations to making healthy meatloaf
1. Take your favorite recipe or one you find on the Internet and made adjustments. Experiment to see what works best for you. If you are a beef eater, switch out the ground chuck for 93% sirloin. Pick a roast and have a butcher grind it for you. Lean meat is drier, so consider A way to add moisture and make it healthy is to finely cut (dice, grate, even blend) vegetables, like onions, garlic, green onions, carrots and bell peppers (green, yellow or red). You can also substitute 98% ground turkey or chicken for recipes that normally call for meat. .
2. Another way to add moisture is to add heart-healthy olive oil, a teaspoon to a loaf should be fine. Olive oil is a great substitute for what was the fat in your previously used ground chuck.
3. Seasoning a healthy meatloaf may mean you have to put aside that packet of onion soup, but it’s surely easy enough to add pepper and sea salt, as well as the aforementioned garlic, onions and even tomatoes. Other spices can be chosen based on your and your family’s preferences.
4. As a binder, most of us use beaten eggs and cracker crumbs. Did you know that using Egg Beaters will give you the same results as whole eggs? Take a cue, as well, from grandma, and try oatmeal instead of cracker crumbs (it’s also a fantastic source of fiber!). You can also try adding wheat germ, shredded spinach or kale and get benefits from their antioxidant properties.
5. Cooked barley adds fiber and is great for the texture of meatloaf.hat protect against cardiovascular disease and cancer.
6. Mix in rolled oats and you have fiber and vitamin B. Only three grams of soluble oat fiber per day can lower cholesterol 23 percent.
7. The internet is full of variations on healthy meatloaf, including those that are suitable for popular diets (like Weight Watchers -- one recipe features meatloaf cooked in muffin tins, a great way to control portions).
Africa is such an immense and diverse continent with such a long history that its cooking traditions are not only native but include imports from the Muslim world, India and European colonists as well. To plan an African meal, you could follow a recipe characteristic of one culture, or you could incorporate a few major ingredients from one part of Africa, like couscous from North Africa, or an Ethiopian flatbread. In general, African food is spicier than Western food. Popular beverages are sweet teas, coffees, fruit juices, soft drinks and beer.
Basic ingredients
A handful of ingredients will help your meal stand out as authentically African. Plantains, or cooking bananas, okra, true yams (not the same thing as sweet potatoes or white potatoes), cassava flour and palm oil all are abundant in African cooking. (Rosamund Grant in "A Taste of Africa" warns that palm oil is definitely an acquired taste.) Hot chilies, sumptuous spice combinations such as the Indian garam masala, and unusual condiments--dried shrimp, for example--also show up frequently. Pineapples, bananas, coconuts, mangoes and dates serve as desserts, either as is, or chopped and lightly tossed with other fruits and a dressing of fruit juice.
Basic combinations
Many African dishes contain an unusual combination of meats or fish and vegetables. Lamb and pumpkin, shrimp and almonds, crab and eggplant, and beef with cinnamon and peanuts all have a place in African cookbooks. A main dish is commonly a stew or soup. Accompaniments are often deep fried, like black eyed pea fritters or fried yam dumplings. Simple, filling starches, not only yams but beans, lentils and rice, are served in many combinations and replace meat when meat is scarce or expensive. Salads don't necessarily include a lot of greens, but instead feature plantains, bell peppers, onions, avocados and cucumbers.
What's not used
A few things are generally missing from African cooking. Western style yeast-raised breads, white potatoes, eggs and cheese have little place in cookbooks. Because huge swaths of the continent are Muslim, pork is not as prominent in the diet as it is in the West. And sweet baked pastry desserts, cakes, cookies or pies usually don't end an African meal. Plentiful and cheap fresh fruits serve that purpose. One traditional cooked African dessert, Banana Mandazi, is a fritter batter of mashed bananas, milk and flour, deep fried rather than baked.
Learning more
There are a number of good cookbooks and websites to consult, to start learning to cook everything from tatale (plantain fritters) to Fu Fu (a side dish mix of yams, cassava, plantains and other staple ingredients), to succulent main dish stews and simple fresh fruit desserts. Try Rosamund Grant's "A Taste of Africa," "African Cooking" by Ola Olaore, "The Best of African Cooking" by Manjase Banda and "The African Cookbook" by Jessica B. Harris. Useful websites are Cafe Africana and The Africa Guide.
Tags: African Cooking, African cooking, African meal, deep fried, Grant Taste, Grant Taste Africa, main dish
Heading outdoors for a picnic meal is an enjoyable rite of summer for many people. Instead of feasting on cold sandwiches, spend some time cooking something warm to serve at your next picnic. Your picnic will be a memorable feast when you serve warm and delicious food. Keep food warm for a picnic by using a standard cooler. Coolers are suitable for not only keeping foods cold but keeping foods warm as well.
Instructions
1. Prepare the warm foods as close to the time of the picnic as possible. Alternatively, reheat the foods just prior to leaving for the picnic.
2. Wrap the warm food completely in aluminum foil.
3. Knead the gel inside a large hot pack with your hands for three or four seconds and place it in the microwave oven.
4. Microwave a large hot pack for up to 30 seconds. Remove the hot pack from the oven and knead the gel inside the hot pack again. Microwave the hot pack for additional 10-second intervals until the hot pack is sufficiently hot on all sides.
5. Place the hot pack on top of the hot food wrapped in aluminum foil.
6. Wrap the hot pack and the hot food securely in a large towel.
7. Place the wrapped food inside the cooler. If there is excess empty space inside the cooler, fill it with rolled-up towels to help trap the heat next to the hot foods and prevent it from dissipating.
8. Close the cooler and keep it closed until you are ready to serve the foods. Serve the foods within one hour for maximum food safety.
Combine cucumbers and avocados to create a light and fresh salad. The combination of cucumbers and avocados creates an interesting green salad that does not contain any lettuce. The salad has a tangy taste and provides a mixture of different textures. Play with the ingredients to customize the salad to suit your tastes. Enjoy the salad by itself or serve it with fresh bread for a healthy meal.
Instructions
1. Peel the skin off the cucumbers. Slice them in half and scoop out the seeds with a spoon.
2. Slice the cucumbers into 1/2 inch squares. Place the cucumbers in a colander and sprinkle salt over them. Set a bowl under the colander and allow the cucumber squares to sit for 30 minutes.
3. Slice an avocado in half. Cut around the pit with a knife, and then scoop the pit out with a spoon. Slice the avocado horizontally with a knife in 1/2 inch intervals and then slice it again vertically in 1/2 inch intervals. Avoid slicing through the skin.
4. Scrape the avocado cubes into a bowl. Add 1 tsp. of fresh lime juice to prevent discoloration.
5. Pat the cucumbers dry with paper towels. Toss them in a bowl with the avocado slices. Add 1/2 cup of chopped mint if you desire.
6. Pour a light dressing over the salad. Create a simple dressing by combining 2 tbsp. of extra-virgin olive oil with 1 tbsp. of fresh lime juice.
Do not think that you must only use a rice steamer to prepare rice. You can have a hot breakfast waiting for you when you wake up in the morning by putting steel cut oatmeal into your rice steamer the night before. You will not have to worry about the oats burning or boiling over on your stove top, creating a mess. Try this method next time you want to have a hot bowl of steel cut oats for breakfast. Be sure to use regular steel cut oats rather than quick or instant for best results.
Instructions
1. Pour the steel cut oats into the empty rice steamer. Use 1 3/4 standard measuring cups if you do not have the rice measuring cup for the rice steamer.
2. Add the water to the rice steamer and salt to taste.
3. Follow the manufacturer's directions to set the timer on the rice steamer to begin cooking before you wake up. This soaks the oats overnight and automatically turns the machine on at the set time. Let the oats soak overnight to prevent them from boiling over even if you turn the rice steamer on manually without a timer.
4. Use the "Porridge" setting on your rice steamer, either with or without the timer. Press the "Start" button and serve the oatmeal immediately after the rice steamer stops cooking. Halfway through the cooking time, open the steamer and stir the oats.
5. Divide the oatmeal between four or five bowls, and serve with cinnamon, sugar or other toppings of your choice.
Tags: rice steamer, steel oats, boiling over, without timer, your rice, your rice steamer
1. Cut the peppers in half using a sharp kitchen knife. Place the pepper halves down onto a sheet of waxed or parchment paper, or any place where they can be coated in oil without creating a mess.
2. Add 2 or 3 tablespoons of olive oil to a small mixing bowl. Dip a basting brush in the oil and then brush onto the top of the peppers. Turn them over and coat the other side with oil. Use more oil as necessary to coat all the peppers.
3. Place on oven rack in the middle position and preheat the oven to 450 degrees F. Arrange the oiled pepper halves on a large baking sheet, and place onto the oven rack. Roast for 30 to 40 minutes, turning occasionally with metal tongs, until the skin is charred and blackened.
4. Remove the baking sheet from the oven, and carefully transfer the peppers to a brown paper bag. Fold the top of the bag closed and allow the peppers to sit for 5 to 10 minutes. The charred skin will loosen as the peppers cool.
5. Remove the roasted peppers from the bag and place them onto a clean cutting board. Use a paring knife to remove the charred skins, stems, and any seeds from the peppers. Slice into ¼-inch pieces and use in recipes, or store in an airtight container in the refrigerator for up to one week until ready to use.
Sprouted wheat berries are a very nutritious food. Sprouts are high in vitamins, minerals and beneficial enzymes. Sprouted wheat berries can be used in salads, as garnishes for sandwiches, or baked into homemade bread. Sprouting, or germinating, wheat berries is easy, and only takes a few days. Large-scale sprouting requires special sprouting devices, but to start sprouting wheat berries at home all you need is some basic kitchen equipment.
Instructions
Sprouting Wheat Berries
1. Place 1/2 cup wheat berries in the colander or sieve.
2. Rinse the wheat berries in running water for two to three minutes. Shake them gently under the running water so that all the berries are well rinsed.
3. Place the berries in the jar and add 1 1/2 cups clean water.
4. Put the lid on the jar and leave it in a dark place for approximately 12 hours, or overnight.
5. Take the lid off the jar. Secure the piece of cheesecloth or nylon stocking over the mouth of the jar with the elastic band.
6. Drain the water from the jar through the cloth.
7. Refill the jar half-way with water and then drain. Repeat this procedure twice more to rinse the wheat berries.
8. Put the jar on its side in a dark place. Put a plate or plastic container under the jar to catch any drips of water.
9. Rinse the wheat berries as described in Step 7 two or three times per day. Return the jar to a dark place between each rinsing.
10. Check the length of the sprouts every day. When the sprouts are approximately 1 inch long, they are ready to eat.
Cold cuts are slices of assorted meats that are served at room temperature. Platters filled with such meats are often served at the beginning of German or Italian meals, as part of a Scandinavian-style smorgasbord or for an informal light lunch. The rules for creating the platter are only limited by the size of your platter and the variety of meats you have. Traditionally, cheeses, condiments and pickled vegetables fill out the platter.
Instructions
1. Place the three bowls of condiments in the center of the serving platter. Insert a small spreading knife into each bowl. Arrange parsley in between the bowls to create a round shape.
2. Roll the sliced meats and cheeses into cylinders. Group the meats and cheeses by type. For instance, keep all of the ham or the Swiss cheese together.
3. Arrange the cylinders of meat and cheese around the condiments in a circle, similar to the rays around a sun. Separate each group of a particular meat or cheese with a thin line of parsley. Depending on the quantity of the meats and cheeses, you can create another circle of cylinders around the first one.
4. Set large spoonfuls of the pickled vegetables around the outer edge of the meat and cheese circle. Alternate the pickles, roasted red pepper slices and marinated artichoke hearts.
5. Set two serving forks on one side of the platter with the handles hanging over the edge.
Flavored vinegars can be put in decorative bottles for added flair.
Fruit vinegars are a refreshing change to your everyday salad dressing. Almost any fruit can be used to make vinegar; it all depends on your taste. It is a lower-calorie and nutritious option for those watching their waistline, or those craving something different. They are also great gifts to bring to a dinner party or as a gift for the holidays. Just a few ingredients and a few hours are needed to make these flavorful vinegars.
Instructions
1. Pour raspberries into the strainer and rinse with cold water. Empty the strainer of raspberries into the saucepan. Stir constantly with the metal spoon until the raspberries come to a boil. Remove from heat and let it cool for 1 hour.
2. Put a double layer of cheesecloth in a mesh strainer. Place the strainer on top of the second saucepan. Pour the raspberries through the strainer. Let it stand for 1 hour. Rinse the first saucepan and repeat all the preceding steps with 1 qt. of blueberries.
3. Sterilize the two jars by putting them in the microwave for 1 minute. Pour the raspberry juice into one of the jars using a funnel. Add 2 cups of cider vinegar and 2 tbsp. sugar into the jar. Add the blueberry juice to the other jar. Add 2 cups of white wine vinegar, 2 tbsp. sugar and a cinnamon stick to that jar. Seal the lids on both jars.
Ice melts at different rates depending on how quickly it can absorb heat from its surroundings. Because water more readily absorbs temperature changes than air, the rate ice melts in these fluids is substantially different.
Phase Change
Water changes from a solid to a liquid because of an increase in heat. As molecules heat up, they vibrate and/or move faster; this makes it hard for them to maintain the bonds that keep them solid.
Specific Heat
The specific heat of a substance measures how much heat energy is required to raise 1 g of material by 1 degree of heat.
Water vs. Air
Water has a higher specific heat, so it can absorb or release more energy before changing temperature. Because heat flows out of extremes toward equilibrium, keeping ice in water warms it faster; in air, the gas around the ice quickly reaches a similar temperature and stops warming it.
Difference in Speed
Water can cool or heat an object 20 to 25 times faster than a similar object surrounded by air.
A Note on Temperature
All comparisons assume air and water of equal temperatures and in situations where the object is not affected by other nearby materials.
Discolored, limp leaves can now be a thing of the past if certain precautions are taken after purchasing a head of lettuce. Enjoy fresh lettuce by following these simple tips to ensure that the leaves remain crisp, moisture-free and tasty.
Instructions
1. Buy the freshest head of lettuce available at the grocery store.
2. Check your refrigerator's temperature and humidity. Avoid extremely cold or warm refrigerator temperatures. Make sure that the humidity is not high; high humidity can speed spoilage by encouraging the lettuce leaves to develop moisture.
3. Unwrap the lettuce from its package and use paper towels to absorb excess moisture from the lettuce leaves.
4. Wring the absorbed water out of the paper towel.
5. Wrap the wringed paper towel around the head of the lettuce or separate lettuce leaves.
6. Replace the lettuce's original plastic wrapping over the lettuce so that the plastic is covering the lettuce and the paper towel.
7. Make room in your refrigerator's vegetable crisper drawer for the lettuce. Because lettuce is a delicate vegetable, it needs to be protected from neighboring vegetables or fruits that could bruise it.
8. Inspect the lettuce bag for accumulating moisture when retrieving portions of lettuce to eat. Empty out excess water in a sink to extend the shelf life of lettuce even longer.
Tags: head lettuce, lettuce leaves, paper towel, your refrigerator
Feta cheese can be made from the milk of goats, sheep or cows. This cheese is very crumbly and has a tangy, salty flavor. Part of the process of making feta involves curing the cheese in brine for up to several months; this contributes to feta's distinctive flavor. Feta works well in a wide variety of dishes ranging from fish courses to salads. Depending on the use of the feta, you have several options for substitutes.
Cottage Cheese
Cottage cheese has a different flavor than feta, but its texture is somewhat similar. Cottage cheese works especially well as a replacement for feta when you are looking for pure bursts of flavor, such as when you would sprinkle crumbled feta over a salad. Place the cottage cheese in a strainer and allow the whey to drain off. This is not necessary, but will give the cheese a similar texture to feta. You may even rinse the cottage cheese to remove more of the whey. Add some extra salt to the cottage cheese to get closer to the flavor of feta.
Cotija
Cotija, a Mexican cheese, may be made with either cow's milk or goat's milk. Its flavor is somewhat similar to Parmesan and it may be used in a similar way. It also works as a substitute for feta because it is much more crumbly and somewhat sharper in flavor than Parmesan. Simply add an equivalent amount of Cotija to your recipe at the same time and in the same way as you would have added the feta.
Ricotta Salata
Ricotta salata tastes almost like a mild feta; it is less sharp and salty, but still somewhat resembles feta in its flavor. Like feta, ricotta salata is easily sliced and crumbled. Feta and ricotta salata do differ somewhat in texture, however. Ricotta salata tends to be silkier and somewhat firmer than the crumbly and hole-filled feta. Ricotta salata can be substituted for feta if you want to keep the flavor of the dish relatively intact while reducing the tangy, salty sharpness of the cheese.
A basket pattern can be used for many different themes on all types of cakes. Decorate the entire cake to look like a basket, or create a basket pattern on the top with fruit or flowers coming out of it. Learn make a basket pattern with fondant following these easy steps.
Instructions
1. Roll out the fondant till it's about 1/4-inch thick. You may use thicker fondant but it will take longer to dry.
2. Cut the fondant into strips with a knife or cutter. Make the cuts straight and of uniform size. They should be about 1/2-inch wide.
3. Start with a vertical strip of the fondant, and lay it on the cake in the appropriate area. Measure the size that it needs to be and cut the remaining strips to fit.
4. Starting at the bottom of the vertical strip, lay one strip of fondant horizontally on top of it, overlapping slightly on the left of the vertical strip and trailing out a few inches to the right of the vertical strip.
5. Add another horizontal strip of fondant in the middle of the vertical strip and then another at the very top. Lay them the exact same way and distance on either side as the first horizontal strip.
6. Continue the pattern with another vertical strip of fondant on the right ends of the horizontal strips. This time lay the vertical strip on top of the right ends of the horizontal strips.
7. Place two strips of fondant horizontally to fit between the other strips of horizontal fondant. Now you can start the pattern over again at the right edges.
Whatever the guarded family secret, all eggnogs have a certain number of ingredients in common. A survey of eggnog recipes suggests the following proportions:
- 4 to 6 eggs, separated
- 1 quart milk
- 1/2 to 1 cup sugar
- 1/2 to 1 pint cream
- 1 pint bourbon whiskey or a little less rum or brandy
- 1/2 to 1 tsp. nutmeg
As a guide, the first number (4 of 4 to 6 eggs) will produce a fairly traditional version of eggnog. Substitute 1 tsp. vanilla extract for an alcohol-free nog.
Eggs
Eggs are a main ingredient for eggnog, and they are the ingredient that has caused cooks the most concern over the years. The increased danger of salmonella food poisoning from factory-farmed eggs has led American consumers away from any recipes using raw eggs, as eggnog once did. However, several strategies let you enjoy the egg-milk combination without worry. Slowly heat beaten egg yolks and milk together to a temperature of 160 degrees and then cool quickly and stir thoroughly. (Cold eggnog tastes like custard because it essentially is custard.) Some cooks report success with egg substitute and, increasingly, with pasteurized eggs, which are slowly becoming widely available.
Milk and Cream
Very old cookbooks evade an exact description by specifying "rich milk--recently obtained, one presumes, from the cow. Whole milk makes very good eggnog and tastes rich in these days of skim and low-fat milk for daily use. Depending on your family's preference, you may wish to try half-and-half or light cream before reaching for the heavy or whipping cream. Tradition dictates whipping the egg whites and the heavy cream and then combining them to cover each cup of eggnog. Hold a "rich milk" tasting session before making eggnog for company--your family's lessening need for heavy calories may surprise you.
Sugar
Here the framework of family secrets and opinions begins. To every dedicated eggnog maker, all other eggnogs are too sweet or not sweet enough. The degree of sweetness depends partly on whether your eggnog contains alcohol. Too much sugar distorts the taste and, as any bartender will tell you, increases the punch of the alcohol. If guests leave glasses unfinished, too much sugar is often the reason.
Bourbon whiskey, rum or brandy
Aim for two kinds of balance in choosing alcohol to add to a punch like eggnog. First, plan to add enough that it can be tasted as part of the drink but not so much that you cannot taste other ingredients. The second balance is quality: Whatever you put into eggnog need not be the costliest spirit on the block, but it should be something you could pour into a glass and serve neat without embarrassment.
Nutmeg
Absolutely! Fresh-grated nutmeg gives a wonderful aroma as well as taste, but regular ground nutmeg will do fine as long as it is fresh. Make the holidays a time to check your spice rack, throw out those seasonings kept so long that they have lost their flavoring zest and bring home fresh versions for your holiday baking--and eggnog.
Salted sunflower seeds are available in most grocery stores and are quite inexpensive, but there are still good reasons to make your own. If you grow your own sunflowers in your garden, roasted sunflower seeds can provide a budget-friendly snack for your family. Store-bought salted sunflower seeds may be too salty for your taste or not as flavorful as you'd like. By roasting your own salted sunflower seeds, you can adjust the salt level and roasting time to suit your tastes or add extra ingredients for an interesting twist on this popular snack. Add this to my Recipe Box.
Instructions
1. Sort the raw sunflower seeds, removing any that are unusually small or flat, or that have holes in the shell. Check carefully---tiny holes are often caused by insect larvae.
2. Combine 1 quart of water and 1/4 cup salt in a bowl and mix until salt is completely dissolved. Use less or more salt if desired. You will need additional salt water if you plan to roast more than one pound of sunflower seeds.
3. Soak the sunflower seeds in the salt water at room temperature for 8 hours or overnight.
4. Drain the sunflower seeds in a colander or strainer and pat with paper towels to remove excess moisture.
5. Spread the sunflower seeds evenly in a baking pan or cookie sheet. Don't add more than a single layer of seeds.
6. Roast in a preheated oven at 300 degrees F for 30 to 40 minutes, stirring occasionally, until the shells are lightly browned and the seeds are fragrant. You can roast the seeds a darker if you prefer, but take care not to burn the seeds.
Tags: sunflower seeds, sunflower seeds, more than, salt water, salted sunflower, salted sunflower seeds
Crack the egg carefully to keep the yolk from breaking.
It's surprising that one simple dish can have so many colorful names. Whether you call it a bulls eye egg, toad in a hole, Rocky Mountain toast or a bird's nest, this tasty breakfast combines two breakfast staples in one. Golden toast surrounds a fried egg, cooked to your liking. Fry the egg hard so the yolk is solid or leave it soft for a tasty dip.
Instructions
1. Coat the inside of a frying pan with nonstick spray. Place the pan on a stove burner.
2. Push a drinking glass down onto the center of a slice of bread. This will act as a cookie cutter and remove the center of the bread.
3. Butter both sides of the remaining bread.
4. Turn the stove burner to medium. Heat the pan for two minutes.
5. Place the slice of bread in the middle of the pan. Crack an egg carefully over the bread so that it slips into the hole in the middle of the bread.
6. Cook the bread and egg until the bottom of the bread becomes golden brown and the egg starts to set. Some of the egg white may have seeped under the bread, but this is all right.
7. Flip the egg and bread carefully with a wide spatula. Cook it until the egg is done as much as you like it.
8. Pick up the bulls eye egg with the spatula and flip it over onto a plate. Dust the surface with salt and pepper then serve.
Gardeners prize hibiscus plants for their flowers.
A hibiscus plant can grow to 20 feet tall in a frost-free area. The deciduous shrub has dark green leaves and produces ornamental, trumpet-shaped flowers up to 6 inches in diameter that attract hummingbirds and butterflies. The blooms range in color and include solid white, yellow, peach, blue, violet, purple, mauve and red as well as bi-color blooms.
Basics
Although some people buy hibiscus plants from a nursery or garden center, many people receive plants passed along to them by other gardeners. Hibiscus plants sprout new growth in spring, and the plants' roots should be divided in spring. Hibiscus, however, often self-seed in spring from seed that dropped to the ground in autumn. That is why hibiscus plants are often found growing wild in ditches, marshy areas and swamps. Their seeds can also be started indoors 12 weeks before the last expected frost day and then planted outdoors. Hibiscus started from seed usually bloom, bear seed and self-seed in the first year. In addition, hibiscus can be propagated from tip cuttings any time a hibiscus has new growth. Some varieties are grafted.
Height and Spread
Hibiscus is available in hundreds of varieties. Each plant grows as a large shrub or a small tree, growing rapidly during the growing season. Although some varieties can reach a height of 20 feet, most grow only to 5 to 7 feet tall without pruning. Hibiscus plants generally have a spread that is equal to their height.
Uses
Hibiscus is grown as a standalone plant alone or a hedge planting. If growing hibiscus as a hedge, space the plants 3 to 6 feet apart. Although you can prune hibiscus to control its height, width and leggy branches, do not shear it as you would a formal hedge. Hibiscus can be grown as a single-stemmed small tree through pruning. If grown as a container plant indoors, though, it needs bright light to bloom.
Culture
A hibiscus needs well-drained soil and grow in full sun to partial shade, depending on the cultivator. It can be planted from spring through autumn in a hole the same depth as the plant's root ball and two to three times as wide as the root ball. If the soil is poor, amend it with compost as you fill the planted hole. Fill the hole one-half full with soil, water well to settle the soil, allow the water to drain and then finish filling the hole and water deeply. After planted, a hibiscus needs 1 inch of water weekly to stay healthy and grow. If the plant does not receive that much water through rain, then keep its soil moist but not wet. During the growing season, prune it to control its size, and give it fertilizer twice per month. In the fall, protect the hibiscus if temperatures drop into the 30s F, and take a container-grown hibiscus indoors.
Tags: hibiscus plants, Although some, feet tall, from seed, growing season
Yam fries are a nutritious and tasty twist on French fries.
Yam fries are a delicious twist on traditional French fries. Yams are also known as sweet potatoes, although both names are misnomers for this highly nutritious root vegetable--it's not related either to potatoes or to the true yam found in Africa and Asia. Its taste is both sweet and starchy, and its color ranges from pale yellow to a deep orange. Any type of yam can be used to make fries; they may be cooked in oil or, as a low-fat and less messy alternative, oven-baked. Serve them with burgers, steaks or any grilled meat, or just as a snack.
Instructions
1. Remove the skin of the yams with a vegetable peeler.
2. Place the yams on the cutting board. Using your chef's knife, cut off a thin slice from each side of the yam, until you have formed a rough rectangle. This is called squaring off the yam.
3. Cut the yam into smaller rectangular slabs by making two to four lengthwise cuts, each about 1/4- to 1/2-inch apart. The number of cuts depends on the size of your yam.
4. Lay the slabs on their wide side and make two to four more lengthwise cuts, each about 1/4- to 1/2-inch apart. You now have a stack of long rectangular sticks ready for frying.
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