La Cucina di Kat cubit: La Cucina di Kat: Crunchy Homemade Potato Chips in the Microwave! If I didn't try this myself, I would have never believed it was possible. A friend was telling me about this the other day and I'm like...ahhh, I don't know - how does something get crisp and brown in the Microwave? Usually the only thing I use the Microwave for is to heat up cold coffee, the odd left-over and microwave popcorn. Well, let me tell you, my skepticism did a 360 degree turn as these are absolutely delicious! The only problem is that you have to make them in small batches and you might eat the first batch while waiting for the second! Directions: Peel and slice your potato. In a Ziplock bag, place about a tablespoon of Oil.
Grease a piece of Parchment paper. Place the potatoes into the Microwave. Take them out of the microwave and sprinkle with coarse salt! I am actually blown away by these. Hope you try them! Just Bento | a healthy meal in a box: great bento recipes, tips, and more. The Greatest Pasta Sauce You've Never Tasted. Even transplanted Neapolitan restauranteurs seem to immediately delete it from their public repertoire when they set up restaurants outside of Naples or even outside of Italy.
Is it because this sauce is too good to be shared with the outside world? Or could it be that proud Neapolitans don't want anyone to know that the tastiest sauce in Naples bears the name of faraway Genoa? The Genoese origins of this sauce are somewhat of a mystery. In the Renaissance period, Naples and Genoa were the two leading ports on the Italian boot and there was a lot of intermingling between the Neapolitans and Genoese. Some of the earliest forms of Genovese sauce in Naples were 16th century versions of French mirepoix (known in Cajun cuisine as The Holy Trinity), diced carrot, celery and onion stewed with a cut of beef or veal. However, over the centuries, the celery and carrot diminished in proportion and onion took over the dish. . - 10 lbs. (4.5 kg.) pounds medium yellow onions, finely sliced. Astro comments on homemade tortillas are easy to make and 50x better than store bought.
How to Make Cream Cheese at Home | shesimmers. After having nailed — if I do say so myself — how to make homemade goat cheese chèvre style, my confidence as an amateur cheesemaker has soared. In fact, for the past few months, every time I open the fridge, I can hear the collective gasp of all liquid dairy products. And they’re right to tremble in fear; my refrigerator has become the place where milks and creams from different animal species come to curdle and age. Homemade cream cheese is my latest project. Boasting freshness, creaminess, and a bit of tang, freshly-made cream cheese has completely ruined me for commercial cream cheese. Admittedly, in things such as cheesecake or other baked goods, wherein cream cheese is baked along with other ingredients, the vast difference between commercial cream cheese and homemade cream cheese is not so obvious. And this is when knowing how to make your own cream cheese comes in handy. I got help from Chef Grégoire Michaud‘s latest book, “Got Cheese?”
Method: Sit. Stay. Cook. » Blog Archive » Make it your own. Basics: Cooking Japanese style brown rice on the stovetop in a pot. As part of my weight loss efforts, not to mention generally trying to 'eat better', flirting with 'makurobi' (the Japanese word for macrobiotic, and also meaning a 'hipper' version of macrobiotic cooking) and such, I've been cooking more brown rice as opposed to polished white rice.
Fortunately my rice cooker has a gen-mai (brown rice) cooking setting. If you don't have a rice cooker with this setting though, it can be a bit tricky to make brown rice that is soft and plump, sticky enough to stick together for things like rice balls (onigiri) and sushi rolls, and most importantly, cooked through properly with no raw center. After some trial and error, consulting many cookbooks and web pages, I've come up with a method which has proved to be pretty reliable. There is one caveat though: you need a really heavy bottomed, thick-walled pan. A plain old thin-walled saucepan simply won't cut it. As an alternative, you can use a heavy cast-iron pot. Basic brown rice in a pot.
Chicago Style Pizza Recipe :