Kitchen Hack: One-Minute Bread. Oven-fresh bread is one of life’s simple joys.
Ciabatta, a crisp-crusted Italian bread with hints of sourdough and loads of crannies longing for butter, is one of the easiest breads to make at home. Why are we talking about baking bread on Lifehack? Because kitchen hacks aren’t just impressive, they often have very tasty results! In this instance, I’m going to show you how to make ciabatta with less than one minute of prep time.
How is that possible? You may have heard of “no-knead” bread before. I wanted something very, very simple that delivered great results in 60 seconds of prep time or less. For your ciabatta you’ll need: 4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)2 cups of warm water1 teaspoon of salt1/4 teaspoon of granulated yeast (or equivalent) For the gorgeous readers needing metric equivalents of this recipe, Toon left a comment with the following conversion: Have everything handy? 1. 2. Add flour and salt to your bowl of yeasty water. Homemade Potato Chips Recipe. [donotprint]A few years ago a friend of mine taught me how to make potato chips in a microwave.
I thought she was kidding because I couldn’t imagine a microwave producing crispy chips. After cooking them for 5 minutes they were done, crispy, and wonderful! Ideally, a mandoline works best to cut the potatoes paper thin. If you don’t have one you can use a vegetable peeler or slice the potato very thinly with a knife. Cooking one batch doesn’t yield that many chips, but its a great snack-sized amount for 1 person.
Homemade Potato Chips Ingredients: 1 russet potato Non stick spray Parchment paper or glass plate Salt and Pepper Directions: Cut a piece of parchment paper to fit the inside of your microwave. **WARNING** Some people have had their microwaves short cut, plates shatter, and potatoes go up in flames. Easy Brazilian Cheese Bread (Pão de Queijo) Recipe. Print Our tour of Brazil continues.
After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour.
The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. *It helps when baking with eggs to start with eggs at room temperature. Method Hide Photos 1 Preheat oven to 400°F. 2 Put all of the ingredients into a blender and pulse until smooth. Eat while warm or save to reheat later. Aguas Frescas. Can I pleeeeeeeeeease meet the man or woman who invented Agua Fresca?
I’ve got a hug, a kiss, a handshake and a future newborn that I’d like to name after them. I’m serious. Ok, so perhaps I’ll never meet the person who decided to add fresh chunks of fruit to water and ice. I realize this drink has been made for generations, served in restaurants and on the streets throughout Mexico. And in case you haven’t tried an Agua Fresca it’s perhaps the perfect drink. We’ve been running around East Los Angeles quite a bit lately and our taco and mole journeys inspired us to come up with a few aguas frescas ourselves.
Pineapple Ginger Agua FrescaIt’s so interesting to me how pineapple and ginger become light and delicate without losing their flare when diluted with plenty of ice and water. Ginger Simple Syrup 3/4 cup sugar 3/4 cup water 3 pieces of fresh ginger cut into coins Bring water and sugar to a boil and then add the pieces of ginger. Cucumber Lemongrass Agua FrescaAh, my heart be still! Joe Pastry. I have to admit, these Melton Mowbray-style pork pies aren’t just something you throw together, but for the serious pork pie enthusiast they are well worth the time and effort.
To make them the old-fashioned way you’ll need an old-fashioned piece of equipment called a pie dolly plus some rendered leaf lard, for without good quality lard the side walls of the pie won’t stand up in the oven. Oh yes friends, these pies are baked free-standing, didn’t you know? Forms are for sissies. At least they are in Melton Mowbray. That said you absolutely can adapt this recipe to more conventional ingredients and equipment. On day one you’ll need to make your hot water dough and let it chill for at least four hours or overnight (which is better). When you’re ready to shape, make your filling. Pulse until the meat is chopped well, but no further.